Client gave me a Christmas GC for Omaha Steaks. Ordered a porterhouse and some fixins. I over seared slightly, but still very tasty with a scratch chimichurri. Added pan fried long beans with crimini mushrooms. Costco crème brûlée. To show I’m not a complete pleb , a 2009 CDP. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
When it gets colder here, I like to cook a lot on the weekend to make it easier during the week. Image Unavailable, Please Login Did up a batch of turkey soup for last night and for later in the week, turkey enchiladas. Just half a turkey to go and the holiday turkeys are gone! T
Mmm. Châteauneuf-du-Pape is my wife's second favorite French wine after Gigondas. Loving those long beans. That's a great idea. How were the sides from Omaha Steaks? My sister sent us a box for Xmas a few years back. The meat was good, but we found the sides overly salty. T
The twice-baked potato wasn't creamy at all. Tasted dry. Didn't seem too salty. I would not get again. My box included the potatoes, burgers, and apple tartlets. I'll report on the tartlet when I have one. Yes, stick to the steak. I began buying CDP ~2000, when Bordeaux prices began spiking. That, and Mom (who didn't drink much) really liking the 2003 Domaine du Pegau we had with dinner at Emeril's Delmonico steakhouse in Vegas.
Mushroom risotto with shiitakes, also added some spinach. Gotta say this was yummy+ Image Unavailable, Please Login
Carbonara from yesterday Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
That's a great memory with your Mom. Our love of Gigondas is also Vegas inspired! Wife and I ran off to Sin City to get married, and had dinner on our wedding night at Harrah's steakhouse. Didn't know much about wines (hadn't yet discovered F-chat!), so picked a Gigondas at random, and enjoyed it very much. Didn't know there was a branch of Delmonico in LV! We have been to the flagship in New Orleans. Some of the best service we've had. Food was good too! T
https://www.kitchensanctuary.com/tuscan-chicken/ Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Sunday… Beef Bourgignon day… and likely most of this week LOL Opted for Yukon gold potatoes vs pappardelle. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
My friends wife hates creme brulee but she still likes to cook things she doesn't like. One time me and my friend had to finish 3 of them a piece. Excellent, but one hell of a stomach ache.
Cassoulet receipe from Castlenaudry, Fr. Rich and yummo....sorry can't seem to get a pic until I eat half of it. Image Unavailable, Please Login Image Unavailable, Please Login
Australian wagyu tri tip from wagyu window with crème fraiche mashed potatoes and garlic bread for this fine Sunday. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
beautiful. How did you cook the tri-tip? (one of the best beef of my life was a wagyu tri-tip I smoked last summer. I was surprised how good it came out)
yes!!! Wagyu tri tip is one of my favorite cuts of meat. Beefy but has this hint of sweetness from the fat and is super tender. I cooked the tritip on my charcoal grill. Seared the sides for a few minutes then placed indirect for about 30 min until it hit about 125 deg internal. Rested for 15 min
Nothing better than hot cassoulet and crusty French bread on a cold winters day. There was a place in DC, across from the Ford Theater, that used to do a great cassoulet. The wife and I started booking our hotels for business trips there just so we'd be close enough to Bistro D'oc to go multiple times per trip. Image Unavailable, Please Login New Years resolution is to use the copper cook was remote more. There is a strict "no garage queen" policy with the cars, and it's time to apply the same principle to the Mauviel. I'm not gonna lie, it's tough to accept patina instead of a brilliant copper shine, but I'm toughing it out! Tonight was poblano peppers, onions thinly sliced and chicken breast. Usual suspects for the spices. T
We enjoyed Costco prime tri tip a few months back. I gotta up my game and try wagyu! Looks perfectly done. T
Plan was to make sausage and peppers and an arugula salad…….and then it just came to me to toss in some tortellini. Well the tortellini stole the show! Image Unavailable, Please Login Sent from my iPhone using FerrariChat
Cool site. Some interesting cuts line Denver and picanha. I like how most of the product pics have the same hand model holding the cuts of meat. Either that dude has small hands or those are some big honking cuts of beef! T
