Prime Tenderloin from Safeway of all places. (they looked pretty good and were $19.99/lb, so thought I'd try. Pretty good.) Image Unavailable, Please Login Image Unavailable, Please Login
Got some very fresh Ahi from Chula Seafood while there for lunch the other day (see lunch thread). Seared with blackened spice and served with a bit of steamed broccoli. I had the fish in the fridge until right before I seared it, so the center was still cool. Image Unavailable, Please Login
Great looking steak, BUT you're gonna need to tell us a bit more about that wine! Did you get that at Safeway?!? T
Ah, it was Château d'Armailhac, a fifth growth bordeaux, that was owned and overseen by the Mouton folks. Some years its punches above its 5th growth weight. This was the final half bottle of the 2003 vintage that I bought en primer. This bottle has been in my cellar ever since. I used to always buy some 375ml's of the wines I put down in the cellar so that I can pop them every so often and see how the wine is evolving (it ages quicker in a small bottle, so in some ways it gives a glimpse of where the 750ml's and magnums are headed). This was the final half bottle. Based on how the wine tasted earlier in its life, I sold all of the larger bottles. I grew skeptical of the 2003 Bordeaux (despite buying a ton en primer based on critics reviews), and for the most part I've sold off what I bought from that vintage. I didn't get it at Safeway, but did buy it from a place with quite a story. I bought loads of wine (and sold a fair bit of wine) to a place called Premier Cru. Likely the most famous (infamous?) wine retailer in the country. It was only 20 minutes from my house...which actually paid of (literally) in the end because I was able to physically go and get my money...long story). I was less lucky with Vinfolio and its bankruptcy. Have I mentioned that one benefit of getting old is that one no longer has to buy and cellar wines? I was obsessed with laying down Bordeaux and Burgundy from the 1990 thru 2005 vintages for my dotage. There were weeks I spent more time buying wine that working, that's for sure. I'm glad that obsession is in my rear-view window.
Image Unavailable, Please Login Image Unavailable, Please Login I made a big batch for lunch the other day and had some for dinner last night. Ham and bean soup. The beans are brown tepary beans. Beans are drought tolerant and long grown by native American cultures in the southwest. Almost went extinct. Interesting story. https://www.ramonafarms.com Tasty too. Good texture. T
Hang tough, Max. Summer AKA bathing suit season is coming! Image Unavailable, Please Login Key West pink shrimp. Large sized ones. Cooked with just a little olive oil and some S&P. I then dress them up afterwards like everyone likes...cocktail sauce for the missus, a little sriracha for me, and plain after rinsing them off with water for the pup. Image Unavailable, Please Login Boiling up the shells to make shrimp stock. T
Max - I’m trying to diet a bit too...but also did the burger thing for lunch today at shake shake. So had a salad at home for dinner: Image Unavailable, Please Login
But, but but...?? You simply CANNOT "undercook" salmon. Ok, count me as one of those who is happy to fight a bear after they smack one out of the river & just eat it on the spot. Cooked wise? If the sear/cooking mark extends to more than 1/16th inch into the fish, I usually consider it overcooked for me.
Wife makes me do that OUTSIDE, if I am willing to take the trouble. More often? I just make shrimp butter (and STILL have to process it oudside.)
Most of the stock tends to end up on the dog's kibble, so the wife allows it. For a Texan, she actually is not too much trouble when it comes to fish. She'll carp (get it, carp! ) about sardines, but will eat them if I hide them in a pasta sauce and add lots of garlic. Case in point, last night was tapas night. Crusty bread, a little tomato-cuke-feta salad, and boquerones (white anchovies in vinegar & olive oil), and some chilled pinot grigio. Image Unavailable, Please Login Image Unavailable, Please Login T
Cuke + cucumber. For this salad, I like to cut out the core where the seeds are. Then dice the flesh. One other ingredient I forgot - diced red onion. Dressing = a little salt, apple cider vinegar, fresh cracked black pepper, olive oil. Mixy mix. Tastes better if you make it early and let it sit for a couple of hours. T
Cuke = cucumber. I will never use that word because it's too close to cuck. lol I'm curious about removing the seeds? I think I've had exactly one cucumber in my life where I noticed the seeds.
The seeds ruin the texture IMO. So, I remove them. You can find seedless cucumbers IIRC, but the cheapies I buy at Kroger always seem to have a lot. T
I eat salmon sashimi at least twice per week. If I have cooked salmon or tuna now, it needs to be rare. I like it better raw...……………….. On that note getting some tuna and salmon sashimi to go with tonight's salad.
Beets, for beet salad. Image Unavailable, Please Login And, if you're buying fresh beets, don't chuck out the greens. Wash, saute in olive oil with salt and a lot of garlic, a pinch of paprika. Beet greens are my favorite - not as bland as spinach, not as bitter as mustard greens. Image Unavailable, Please Login T
I love beets looks good Tom I’ve been MIA taking care of crazy teenager stuffs will try to post more Getting ready for a nice dinner and cigar Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login