Thursday, January 31, 2008
Red meat!!
Busier'n a one-legged man in an ass-kickin' contest! So ...Red meat! Tell me your favorite meat, and your favorite way to fix it, and your favorite beverage to accompany it.
Me: Ribeye steak, 1 1/4 inch thick, seasoned with garlic powder, Lawry's seasoning salt, fresh cracked black pepper, thyme. Let sit until room temp. Sear in salted skillet, both sides. Turn down heat. Cook to medium-rare or medium. Dollop of butter at end.
Serve with a baked tater: scrubbed, dried, poked, rubbed with butter, salted and peppered, 400 degrees in the oven naked (don't you DARE wrap it in foil), for 60 minutes.
And a green.
Beverage: Shiraz or some other stout red wine that can stand up to that!
Y'all?
--ER
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Beef tenderloin w/ a nice gorgonzola sauce. Like bacon, everything is better with gorgonzola. (I like chicken, but it's not very interesting, and I don't eat any seafood, so it has to be beef. Though a pork tenderloin with cranberry sauce (a real sauce, not that canned crap) runs a very close second.)
Garlic mashers & grilled asparagus.
Bell's Two-hearted Ale (or their Sacred Cow IPA) to go with it. (Drink Michigan beer!)
Garlic mashers & grilled asparagus.
Bell's Two-hearted Ale (or their Sacred Cow IPA) to go with it. (Drink Michigan beer!)
I'm pretty mundane. A good standard steak - t-bone, ribeye, whatever - with mushrooms, butter, salt. There's a little Mexican market here in town, Esperanza, that has their own butcher. Along with doing their own cuttings, they also make their own very spicy Mexican barbecued chicken leg-and-thigh quarters.
For the occasional foray in to the exotic, there is a seasoning called Slap Yo' Mama - nice New Orleans seasoning. For seafood, we have Chesapeake Bay seasoning (Alan, I read you phobia about seafood; just more for me is all . . .).
I prefer my ham brown sugar cured rather than heavily salted a la Virginia-style ham. Lamb chops, leg of lamb with no mint jelly, just straight, and please don't cut the fat.
Lisa and I baked a goose a couple Christmases ago. It was good, but the work! At least I can say I had it . . .
For the occasional foray in to the exotic, there is a seasoning called Slap Yo' Mama - nice New Orleans seasoning. For seafood, we have Chesapeake Bay seasoning (Alan, I read you phobia about seafood; just more for me is all . . .).
I prefer my ham brown sugar cured rather than heavily salted a la Virginia-style ham. Lamb chops, leg of lamb with no mint jelly, just straight, and please don't cut the fat.
Lisa and I baked a goose a couple Christmases ago. It was good, but the work! At least I can say I had it . . .
Do the goose on a Weber kettle grill! Not much more trouble than a turkey on the grill! And yum!
Drlobo: And after all that, I had a Subway roast beef sandwich (with pepper jack cheese, everything but spinach and carrots, extra jalapenos, and chipotle sauce) and chicken-and-brown-rice soup. I will be having a Rolaids nightcap.
Drlobo: And after all that, I had a Subway roast beef sandwich (with pepper jack cheese, everything but spinach and carrots, extra jalapenos, and chipotle sauce) and chicken-and-brown-rice soup. I will be having a Rolaids nightcap.
Wild duck in a honey-brine for two hours, then cooked in a pressure cooker until the meat is falling off the bone.
Green salad of some kind, steemed asperegus...
any kind of wine...
...OR...
Venisone tenderloin roast marinated in the 'fridge for a couple of days in a nest of sourkraut...slow-cooker for 4-6 hours, served together with sourkraut, greens and toast.
(also, left-overs can be put in a sandwich with swiss cheese and grilled. Dip in thousand island dressing, and you've got yerself a northwoods reuben!
OooH! and sunfish breaded and fried with green peas and Johnnycake with maple syrup! For breakfast!
All you southern boys are probably twitching like anything right now, appauled at all of this "yankee" food! Sorry. :-)
Green salad of some kind, steemed asperegus...
any kind of wine...
...OR...
Venisone tenderloin roast marinated in the 'fridge for a couple of days in a nest of sourkraut...slow-cooker for 4-6 hours, served together with sourkraut, greens and toast.
(also, left-overs can be put in a sandwich with swiss cheese and grilled. Dip in thousand island dressing, and you've got yerself a northwoods reuben!
OooH! and sunfish breaded and fried with green peas and Johnnycake with maple syrup! For breakfast!
All you southern boys are probably twitching like anything right now, appauled at all of this "yankee" food! Sorry. :-)
# posted by 
: 9:46 PM
: 9:46 PM
growing up, dad had some minor health issues, so we had to get off the red meat. then the salad years. once i got into the union, i renewed my friendship with steak, and we've been best pals since!
KEvron
KEvron
Teresa, honey-brine? And everything you mentioned sounds deelish ... except ... I think the words fish, peas, syrup and breakfast made want to hurl! On the other hand, I developed a taste for breakfast of fried catfish with tartar sauce, scrambled eggs with sausage gravy and other regular standard fair, with crawfish on the side, at an annual breakfast at a fuish farm in Texas!
Kev, dude. "Steak"? :-) S'like Joey on "Friends" sayin' his favorite food is "sandwiches." LOL. Got a favorite cut? Nothin' beats the marbling of a ribeye, in my book. Bird is a filet fiend, I think, and Dr. ER prefers prime rib, but both gobble up my ribeyes when I pan-fry 'em to perfection.
Kev, dude. "Steak"? :-) S'like Joey on "Friends" sayin' his favorite food is "sandwiches." LOL. Got a favorite cut? Nothin' beats the marbling of a ribeye, in my book. Bird is a filet fiend, I think, and Dr. ER prefers prime rib, but both gobble up my ribeyes when I pan-fry 'em to perfection.
"Why yes," ER said, anticipatin' the question, "the jalepenos on that Subway roast beef sandwich DID, rustle me awake here in the hour of the dark night of the soul! The mugged, threw down and tied all seven of them Rolainds I munched right before bed."
Hoo boy. And I'm havin' an early lunch today at an Italian joint. Better munch some preventative Rolaids.
Not just cheese goop, my friend...very salty, very moldy cheese goop. Yes, I'll eat food with big chunks of obvious green/blue mold on them, but I won't eat mushrooms. "Do I contradict myself? Well, then I contradict myself. I am large, I contain multitudes." (Whitman)
Never had goose...does it taste like duck?
Never had goose...does it taste like duck?
Hey, I'm a big fan iof blue cheese, myself -- salad dressing, melted on thick hamburgers, stuffed into big olives with black pepper in martinis.
Goose tastes like beef. Totally. But it's tenderer.
Goose tastes like beef. Totally. But it's tenderer.
My dad's hamburgers, medium-well, with sauted mushrooms and sharp cheddar on a whole wheat roll. Preferably washed down with one of his homebrews.
Number two choice is any wiener washed down with warm, flat beer. But only at a baseball game, of course.
Number two choice is any wiener washed down with warm, flat beer. But only at a baseball game, of course.
Hey, Alan!
I had some of yer cheese goop at lunch yesterday in a linguine grilled spicy chicken w/ spinach and mild peppers dish. Very yum.
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I had some of yer cheese goop at lunch yesterday in a linguine grilled spicy chicken w/ spinach and mild peppers dish. Very yum.
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