It was a finer restaurant so served in an ornate stainless cup.

Amora, for my taste, is the best dijon I've found over the 5 or 6 I've found locally at cheese shops, etc. It's nothing special in France.

With Whole Foods having more of these excellent steaks, I decided to document my procedure. This steak was about 1.5" thick and about 1.3 lb.

Cast iron on high for 20 minutes.

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Wash the pan with some peanut oil, drain, throw in your steak that has been heavily salted and peppered. Note that this side wasn't, thinking too much about documenting vs. cooking.

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Steak goes in the oven at 400F for 4 minutes. Pull out steak and put on a plate. Throw some finely diced shallots and a tiny amount of garlic and good bit of butter in the pan, put on low heat. Tonight I added some fresh dry rosemary and thyme.

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Steak rested for 10 minutes, sliced, buttered, rare, perfect. You can see the veins of fat throughout. So tender.

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Good looking chunk of meat. You go for a much higher char on the outside, than I do. I tend to use less heat, and more time.

I’ve been buying a few prime flat iron steaks recently. Dirt cheap, compared to about anything else, lots and lots of marbling, great flavor.

It was sublime, the half I ate anyway. For me, this was perfect. I've done higher chars and I find that they can detract from the experience, for my taste, no pun intended. This crust is nice but not too much, every bite is ultra tender. That said, I've done and requested higher chars at restaurants that were equally as good. A caramelized crust is critical.

On sale at $9.99/lb, this was dirt cheap. I would have been happy paying $55 for this steak in a restaurant. Have done so and this was better than a few. Better than an $85 tomahawk I once had. Though the steak wasn't that great, it was a phenomenal evening including the owner of the restaurant doting on us all night and the chef coming out to ask us exactly how we wanted our steaks done, and she nailed it. For the record, it was a higher char. Outside was perfectly caramelized, deeper by a lot than this one, and because it was (sadly) so thin, maybe 3/4 inch, it was cooked on the stove top, perfect rare. She nailed how we wanted our steaks prepared, we just wanted a real steak at $85. Still, a lot of free wine from the owner and various tidbits from the kitchen made for an outstanding 5 hour dinner.

I would like to do a flat iron with a chimichurri sauce. Great flavor, absolutely. I would grill mine.

We had a family movie night last night to watch House of 1000 corpses and Creepshow. We are priming up for HHN at Universal. I purchased 7 of us VIP tickets for a private tour next weekend.

We grilled some Jamaican jerk wings and I smoked some Briskets. Wife made asparagus and her famous home made mac n cheese.

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Saturday’s dinner. https://uploads.tapatalk-cdn.com/201...40d0fb8489.jpg

This is from a few months ago....its food related so yea here goes....

Arthur Ave, Bronx ,NY

I went to the cheese shop to get scamorza, the bakery for some semolina.... and this cannot be beat...

the Sausage Chandelier

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Yea some a-hole is standing in the picture... whatever

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Pork butt tonight. https://uploads.tapatalk-cdn.com/201...fbd91d90ba.jpg

Shepard's Pie variation.
(Sweet potatoes are supposed to be better for blood sugar.)

Ingredients are burger, onions, carrots, peas, yams w/ butter parmesan milk, spices.
Prep separately. Assemble.
Bake 350deg 30 min or more. Whatever floats yer boat.

On the left is slightly more 'traditional'.

On the right I ran out of potato topping. In leftover peanut oil I fried up the skins and chopped.
Also added 80% cooked bacon as topping.
Should have also been some broccoli in there there by default.

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Running out of countertop space. Juggling.
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Getting my 12 year old daughter engaged in the kitchen. She made this for the family last night. Mozz stuffed turkey meatballs and gnocchi. I heated the oven. Did some over the shoulder coaching. She did the rest. OK. I poured the wine.http://forums.pelicanparts.com/uploa...1568723463.jpg

Four ingredients....

Sublime

Cacio e pepe

Pasta
Pecorino Romano
Black pepper
Olive oil


All must be top shelf

Cacio e pepe on a Fiestaware plate that probably has lead in the glaze, its that old..


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This will last a few meals.http://forums.pelicanparts.com/uploa...1569456128.jpg

I've never cooked macaroni cheese before. I just thought it was something that your (annoying) sister cooked back in the '70s.

I used wholemeal penne pasta, real parmesan regano, etc so I intended success :D

first the white sauce.

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BBQ'ed the bacon and fried the onion, boiled the pasta.

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Full attention and assistance from the first kitchen hand and second kitchen hand.

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I loaded a whole lotta cheese and ground pepper on it, then baked it.

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Ah ha, then served with a few glasses of vino to add to the ambience of it.

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Gotta have baby peas. It is a requirement!

Falafel w/roasted pine hummus on garlic naan, lettuce/tomato/onion, sriracha and light ranch.
Greek salad. Klamatas are hiding.
Greek yogurt+mango nectar to make a lassi.
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Turmeric chicken with olives, garlic & parsley. A nice break from virtually every other cuisine, the greatest attribute of this dish is that it refreshes your palette.

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I roast a lot of chickens and am always doing various stir fries and salads with leftovers. First time doing chicken enchiladas. Made the sauce with 3 different chilis and a little habanero for heat and it turned out amazing. It was almost a soup it was so good and I might try that with Chinese style chicken or pork dumplings. Chicken filling with hatch chilis and chevre similarly great. Picking the chicken breast after dinner and dredging in the schmaltz paid big dividends. Chipotles on top for a little smoky heat.

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A variation of red beans and rice, for lunch:

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