Beef on Weck
 

I realized I haven't had one of these tasty bites in forever, and had some leftover prime rib, that she who is to be obeyed brought home...

Went to one of the few remaining German deli/bakeries...and no caraway buns..

"Kimmelweck"

So I made some:

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Topped with some fresh grated horseradish and sourcream...
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Thinly sliced fresh breadcrumb breaded pork chops with black cherry balsamic reduction and brown butter peaches. Dinner and dessert all in one.

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You all are going to laugh at my dinner, but it was great for me.

I went to the garden and got a dozen San Marzanos, a Jalapeno, Habanero, and an Annenheim pepper, chopped them up and threw them in a skillet (not the whole peppers, just half of each). Went to the storage fridge and got some garlic and onion, chopped them up and threw the onion in and cooked it all down. The juice cooked out of the tomatoes and made a great tomatoey sauce that just had to reduced to the right consistency. I fried some chorizo, tossed it in and quickly cooked the garlic in the chorizo fat and threw that in. Topped it off with some corn salsa and chili powder, mozzerella and sharp cheddar, and put it over corn chips. Had a Cincinnati Reingeist "Truth" beer with it.
I liked it.

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"The Rock" would approve!

:p

I think its pretty good Tequila...

Dinner at Petars in Bonita

Lamb entree over lobster mashed potato and veggies with a beef gravy and a giant ravioli app

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Lobster ravioli and ricotta, roasted garlic basil ravioli. Got the fresh pasta at a local shop, Dave's. Lobster filling is butter sauteed carrots, shallots with a heavy Cognac reduction to a syrup, add fresh tarragon at the end. Let cool, add a little ricotta and the rough cut lobster. Need to get one of those cool crinkle cut rollers to cut the ravioli.

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Boneless pork chop, 138deg in the pool for an hour.
Cast iron pan for about 90 seconds a side.
Pommery Mustard Cream pan sauce
Broccoli
Mashers
Ken Wright Hirschy

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Cold (very) spicy sesame noodles with carrot, roast chicken, sprouts and soft boiled egg. Great with a double IPA.

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last night was Crying Tiger Steak. not shown was the sticky rice and green payaya salad. I cheated and bought shredded papaya after my incident with a mandolin.

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tonight was

chicken wing of the SEA. some salmon collar my buddy grabbed from the fishermen before they tossed it to the seagulls. oh no you dont!! not when there are Asians nearby. it is truly the best part of damn near any ocean fish. rich and unctuous. dipped in a ponzu sauce.

veggie medley from my garden with BARLEY.


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Naples staple "Larry's Lunch Box" south location, the original soup Nazi "Marci", #6 Rueben.

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My own version of Thai "Crying Tiger" using pork instead of beef and an amped up nam jim jeaw, chili dipping sauce over fried vermicelli.

Marinated the pork for 2 days before grilling. Makes it like candy. Perfect for the spicy toasted Thai chili sauce which I was almost eating like soup by the end of dinner.

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Great pics, but I'm curious about a "mandolin" incident.

Also, never heard about the collar. I will look out for that. Thanks

You do not wish to know about any sort of an incident with a mandolin. Trust me. I get the Heebie jeebies just hearing it mentioned.

Fish cheeks, pork cheeks, that’s where the good stuff is.

I also buy the pre-shredded green papaya but they sell it pre-packaged in such huge quantities, I’ll make enough for a family of four for a week. It’s tough to eat that much green papaya salad all by yourself. When you finish it, you don’t want it again for another year.

Unfortunately I had two incidents with a mandolin. One took off the tip of a finger, the other took off the top of the knuckle of a thumb (with just a speck of bone). I will use it but am super, super careful.

I too have lost the tip of a thumb to a Mandolin making German cucumber salad.

So now I stick to smoking. Never gets too hot to burn myself and fall weather makes it that much better.....

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I made chicken porridge last night.

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As always, magazine cover ready.

The ricotta basil ravioli I made a few weeks ago with my mom's sauce she makes and cans every year. Did not photograph well and tasted better than it looks. Future ravioli will be bigger pillows of ricotta but these were good. The candied garlic worked well for a single bite taste explosion.

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Picking nits... but those look like "raviolo" rather than "ravioli"

looks good !!