I never pay retail for wine. This one was a 25% discount...

Thanks Ian, I can confidently say it tasted better than it looked. The balsamic brought the whole dish to life.

Just bought 30 pounds (two fifteen pounds half-o-cow) of boneless ribeye, at only $4.79 a pound.

I'm sure pictures will follow in the days/months to come, I sliced off 1.5-2.0" thick steaks for my classic cast iron seared Fred Flintstone cut, finished low and slow on the BBQ.

$4.79 a pound, I should go back for more! Last time it was this low, I bought 60 pounds.

Wow! Looks great!
 

Shaun,
You must be a chef!

I was at one time, now I just like to play.

Tonight's dinner was AWESOME! Bacon-fried potato leek soup with a ketchup glaze.

It DID NOT photograph well, but it was the tastiest concoction I've made in a while.

Stress makes me cook.

Penne with bacon and clam sauce garnished with habanero-poached red & orange peppers.

Cook bacon until crispy. Drain, set aside. brown garlic in olive oil, add a splash of sherry and a can of clams (real clams would have been better) and some butter and a little of the bacon. Toss in the penne and reduce, plate with fresh ground pepper and chopped bacon, not too much.

Peppers: rough cut and throw in a pot with some apple vinegar, water, brown sugar and 1/4 habanero pepper. cook until soft. garnish.

tons of flavors and textures that work together: sweet clams, smoky bacon, spicy peppers, creamy butter. One of my better dishes I think.

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Abondigas soup, aka Mexican meatball soup.

The meatballs are smallish and spicy. Equal parts ground beef and chorizo, with minced carrots, garlic, cilantro, and (non-authentic) ginger. Cumin, salt, pepper, and plenty of olive oil. Mix and form small balls. Heat oil in a deep pot and cook the meatballs in batches. Why a deep pot instead of a saute pan? It contains the spitting oil and fat, and as the rendered fat builds up, you can tilt and swish the pot so that the meatballs roll through the boiling oil, almost deep frying.

After the meatballs are done, there will be quite a bit of rendered fat, chorizo juices, and browned bits sloshing around in the pot. Save these drippings.

The soup is chicken stock (which I made in the pressure cooker while working on the meatballs), canned diced tomatoes, tomato paste, diced onion and celery, minced carrot, cilantro, oregano, cayenne, salt, pepper and . . . the meatball drippings. If you're being all healthy-like, you can eschew the fat and use just the solids, but I used it all.

As the soup simmers, make some white rice using stock instead of water. Mix some tomato paste into the stock, for color.

I usually keep meatballs, soup, and rice separate until each bowl is served. Top with minced cilantro and carrot, because it is pretty.

Pizza and Calzone on the Big Green Egg
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Lobster rolls!!
 

Beth has been busy getting ready for Christmas for the past few days, so I thought I would surprise her with lobster rolls tonight. I bought 2lbs of lobster claws and 3 8oz lobster tails and Beth steamed them and then I put together some Italian bread, mayonnaise and celery seed, took the meat out of the claws and tails and made two big sandwiches! What I lack in presentation, the lobster made up for in taste!!

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It's all gone now, took 3-4 days.

Left-overs were real good, kept getting better in fact.

I didn't get a pic of the cheese course that preceded the chocolate fondue.

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Looking for ideas on what to do with a delmonico steak roast. Cut it into ribeyes and just eat? or something more involved?

If it's Prime and nicely marbled, grill some ribeye steaks.

JR

I would always default to roasting - but it is a lot more work in the end with gravy etc etc.

btw Delmonico doesn't exist in Canada & I see it very rarely on menus in the US. Read: Delmonico steak: a mystery solved

Ian

it came from a true butcher shop, label doesn't say prime, does not seem terribly well marbled based on each end. I gave away my grill to a friend so I'm stuck with stove top and oven. hesitant about a roast, my gut says huge chunk of flavorless sawdust.

Make Boeuf Bourguignon from Thomas Keller's recipe in his Bouchon cookbook. It's worth it if you do it right and it will teach you a new perspective on how to cook recipes like that, if you think about why he does it the way he does it. No cheating, no substitutions.

If you don't have that cookbook (shame on you...) you can get the recipe here:

A Keller Recipe | Kitchen Musings

JR

Okay, not as spectacular as some of you guys but. This chicken I raised, processed and cooked myself. First time I've done this, so, I am pleased with the results. I think it tastes better knowing I did it.

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All of the foods are good to eat but we should keep in mind that
we should not use the heavy food just before to sleep which creates number of the problems.