Crab cakes tonight. Splurged on Maryland lump. The wife loves them and she makes an incredible crab cake. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Treats before dinner. Image Unavailable, Please Login Image Unavailable, Please Login
Thank you Gentlemen. Janet uses the DuFours pastry a great product. Traditional pate, shallot and mushroom and cognac duxelle. This is a tricky dish. Janet cooks the filets a bit then puts them in freezer to become well chilled. Otherwise when pastry is perfect the meat over cooks. Try to pull out when beef reads 120 because it will come up 8 or so degrees while resting, The pastry and aromatics keeps it moist.
We have our own MasterChef TV show . One of the past judges with 11 years on the show has open a new modern Greek restaurant very close to home. ( down the road ) Should have taken more photos of the food, bummer forgot to take pictures as it was so good. However in this photo George Calombaris with my missus Image Unavailable, Please Login One of dishes Barramundi ( Aussie prized fish ) Image Unavailable, Please Login desert Greek donuts loukoumades with Greek coffee Image Unavailable, Please Login
Looks like a fun place and great food. Loukomades look like a larger version of Sicilian pignolata, out what we called honey balls as kids. [emoji39][emoji39] T
yup, restaurants should do it... Leads to one of life's great disappointments - how can In & Out make such great burgers (their double double animal style is, regular burgers far less so) yet make such soggy, limp awful fries? Oh, and that leads to one of life's great mysteries - I've heard that some people actually like their fries? (yuck)
NbyNW. Those crab cakes look sensational. You can't find a good crab cake outside of a 50 mile radius of Baltimore...unless you do 'em at home.
From my memories today, as it’s National Cheeseburger Day. Homemade buns, homemade ketchup, homegrind brisket/chuck/short rib blend, from a few years ago. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Double thick lamb chops. A little more pink than the missus prefers, so it was spot on! [emoji6] Image Unavailable, Please Login Image Unavailable, Please Login And, since it rained, figured I could use the gasser. Burn ban on effect, so no charcoal yet. Baby steps! T
2" cut Porterhouse. Baked at 250F until 115F internal. Sear on Ducane Meridian, maybe 30-45 seconds per side. Black Truffle butter drizzle, then serve: Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Be.steak.a. Fried squash blossom stuffed with ricotta, duck ragu, truffle fries, prime rib, Cobb salad, tiramisu and chocolate cake Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Yummy. We have no luck with asparagus this summer. Every time we've bought it, it's been blah. Image Unavailable, Please Login Costco tri tip. Salt, pepper and garlic powder. Image Unavailable, Please Login Reverse sear. In a 250 F oven until 130 F internal. Then a sear on a hot cast iron griddle. Image Unavailable, Please Login Tonight, fresh pesto salmon. Not pictured to right a smaller piece on which I was able to get a nice crispy salmon skin. [emoji39] T
I did Akaushi t bones, not my fave cut but gotta eat what is in the freezer right? garlic, parsley and chive compound butter, hash browns cause the wifey missed the expired date on the potatoes, and grilled aspargus....I've gotta get better at pics. Cheers!
Venison tenderloins last night. Turned out perfect. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Mmm. It's been forever since I had venison. Time to make friends with a hunter. Deer season is on the horizon...T
