Picture Thread: What's For Dinner?

[Shaun @ Tru6]

Perfectly done steaks, looks delicious Mark!

[Shaun @ Tru6]

This ribeye turned out as one of the best steaks I've made in a while purely because of the salt. I mashed huge chunks of Gros Sel de Guérande and black pepper into the flesh and then grilled over burning wood on coals. The salt when you get a few chunks makes the steak too salty but in a good way.

[javadog]

Glad too see you grilling more ribeyes...

[Shaun @ Tru6]

They are tasty! I have to get some 1800F Cerakote and do the grille with it.

If you don't have it, you need to get some of that salt. It is different from any other I've used. It's salty but very mild. Large crystals, chunks, create explosions of flavor in your mouth.

[stevej37]

I did a 'cowboy ribeye' yesterday. I had no idea how good they were. The marbling was perfect.
Sorry, no after pics.
Next time I will.

[javadog]

Originally Posted by Shaun @ Tru6

TIf you don't have it, you need to get some of that salt. It is different from any other I've used. It's salty but very mild. Large crystals, chunks, create explosions of flavor in your mouth.

Isn't most French fleur de sel produced in Guérande?

[Shaun @ Tru6]

I have no idea. A friend sent it to me and I can't stop eating it. You can snack on it with butter. Crunchy bites of butter.

[javadog]

I guess that some of it comes from Brittany, too. Seems like this one is more pink in color.

Try grinding it onto the steak after grilling it, while it rests. I think the flavor will be different.

I do like salted butter on a good baguette...

[Shaun @ Tru6]

Seared sea scallops with carrots, shiitake mushrooms and bucatini with a Cointreau ginger cream sauce. The bucatini sucked up all of the sauce and it was almost as good as scallops themselves which were succulent to say the least. Good lord it was was amazing. A nice Grüner Veltliner was the perfect pairing.

[Racerbvd]

[john70t]

Originally Posted by javadog

Isn't most French fleur de sel produced in Guérande?

I have no idea, but the Southern coast near Marseilles has some big marshes.

The Mediterranean waters further east in Greece a few years ago was crystal clear visibility for literally a hundred yards even at night.
Seas urchins...nature's canary in a coal mine..were everywhere along the rocks further in. Got a few in my foot.

[mthomas58]

Spaghetti squash with turkey meatballs in a San Marzano tomato sauce.

[72doug2,2S]

Sea bass from local chef at "Flippers" SWFL with my lovely wife

[72doug2,2S]

Originally Posted by mthomas58

Looks fantastic!! We travel to visit family in Ft Pierce a couple times a year and often spend the night in St. Augustine. Where was your lunch spot? Will need to try it. Do you ever go to O'Steen's for fried shrimp? Good stuff!

Hey Mark,

Sorry for the late response. It is Harry's Seafood bar and grill. We sat upstairs on the balcony. The grit patty was amazing.

[mthomas58]

Originally Posted by 72doug2,2S

Hey Mark,

Sorry for the late response. It is Harry's Seafood bar and grill. We sat upstairs on the balcony. The grit patty was amazing.

Thanks Doug! We'll definitely give it a try. Trip advisor reviews are very good.

[72doug2,2S]

Another shrimp etouffee with habenero and basil.

[vash]

Tomato overload.


This puts a dent in the over abundance. (But barely)

Shashuka.

[Shaun @ Tru6]

BBQ babyback ribs and french fries. Had to rush the ribs to see TENET later tonight but they were still awesome. Will be better tomorrow sitting in the oven at 200F for another hour or so.

[stevej37]

Chicken Thighs with Tomatoes and Feta Cheese.
Pairs perfectly with Founders Dirty Bastard.

[Shaun @ Tru6]

Lobster bisque, day 1