Who's making what today?

[mark46th]

Remoulade ;
1 Cup Mayonnaise
1 Cup Dijon Mustard
1/2 Cup Red Wine Vinegar
1/2 Cup Cocktail or Red Chili Sauce
1/2 Cup Horse Radish Sauce
1 Cup Canola Oil
1/2 Cup Ketchup
1 Cup Chopped Celery
1/2 Onion, Chopped
2tsp Dry Mustard
1 tsp Ground White Pepper
1 tsp Cayenne Pepper
2 tsp Tarragon

Pour it all into a blender, blend until smooth. Keep refrigerated.

This is a recipe I came up with a while ago so it hasn't been converted to grams...

[(1VB)compforce]

So, with TS coming to the GBF event in South Carolina, I decided that making a normal everyday meal for him just wouldn't cut it. So here's the meal I cooked the night before we drove up...

Spinach salad on a bed of bib lettuce with a lemon vinaigrette, goat cheese, pine nuts and tomatoes.

Saffron Risotto with basil and parmesan (I screwed this one up a bit, added a round of stock and tasted to find that the rice was already done. Tried to let it reduce just a little and ended up overcooking it)

100% Wagyu tenderloin prepared sous vide with green beans and red wine reduction. http://wagyu.org/

I was going to make my alcoholic white russian ice cream for dessert, but no one actually finished their whole dinner so the creme anglaise is still sitting in the fridge.

On a side note, if you ever want to do wagyu beef, you have to be really really careful to get the real thing. It took about 3 months (on and off, mostly off) of research to find a real distributor and arrange the purchase. It was totally worth it though. It was easily the best quality of steak I have ever eaten.

[mark46th]

That is a fine looking cut of beef,

[Team Sergeant]

Originally Posted by mark46th

That is a fine looking cut of beef,

Yes, yes it was......

[mark46th]

I just made my favorite sandwich for dinner tonight. Bacon, Lettuce, Tomato and Avocado on grilled Sourdough Bread. The bacon was homemade, maple cured, pecan smoked. I would have taken a photo but it smelled so fxxking good, I ate it.

[Team Sergeant]

Originally Posted by mark46th

I just made my favorite sandwich for dinner tonight. Bacon, Lettuce, Tomato and Avocado on grilled Sourdough Bread. The bacon was homemade, maple cured, pecan smoked. I would have taken a photo but it smelled so fxxking good, I ate it.

LOL

[Sdiver]

Originally Posted by (1VB)compforce

So, with TS coming to the GBF event in South Carolina, I decided that making a normal everyday meal for him just wouldn't cut it. So here's the meal I cooked the night before we drove up...

Spinach salad on a bed of bib lettuce with a lemon vinaigrette, goat cheese, pine nuts and tomatoes.

Saffron Risotto with basil and parmesan (I screwed this one up a bit, added a round of stock and tasted to find that the rice was already done. Tried to let it reduce just a little and ended up overcooking it)

100% Wagyu tenderloin prepared sous vide with green beans and red wine reduction. http://wagyu.org/

I was going to make my alcoholic white russian ice cream for dessert, but no one actually finished their whole dinner so the creme anglaise is still sitting in the fridge.

On a side note, if you ever want to do wagyu beef, you have to be really really careful to get the real thing. It took about 3 months (on and off, mostly off) of research to find a real distributor and arrange the purchase. It was totally worth it though. It was easily the best quality of steak I have ever eaten.

That's one fine lookin' spread.

Funny thing though, when I enlarged your pics, I coulda swore that I heard Michael Bolton playing in the background.

[(1VB)compforce]

Originally Posted by Sdiver

Funny thing though, when I enlarged your pics, I coulda swore that I heard Michael Bolton playing in the background.

That was TS wooing his steak...

[The Reaper]

Originally Posted by (1VB)compforce

That was TS wooing his steak...

In his Speedos?

TR

[Team Sergeant]

Originally Posted by The Reaper

In his Speedos?

TR

@$^&%*^%@#%^ Man-KINI!!!!!!!!! (No one on here understands....)

[MR2]

Originally Posted by Team Sergeant

(No one on here understands....)

You got that right!

[mark46th]

TS- Tonight I made country style pork ribs stuffed into a pineapple, wrapped in bacon. Actually, there was too much pork so I quartered the pineapple, layed it on the ribs then covered the pineapple with homemade bacon. I took your advice. I used a light coat of my dry rub then browned the pork in a large skillet before covering with pineapple.

You have a convert.

[Team Sergeant]

Originally Posted by mark46th

TS- Tonight I made country style pork ribs stuffed into a pineapple, wrapped in bacon. Actually, there was too much pork so I quartered the pineapple, layed it on the ribs then covered the pineapple with homemade bacon. I took your advice. I used a light coat of my dry rub then browned the pork in a large skillet before covering with pineapple.

You have a convert.

AS many chefs I've worked with say, "Play with your food"...... Most folks don't want to venture out of their comfort zone.

[Sdiver]

Tenderloin Filet wrapped in Bacon, some baked potato wedges, along with a fresh ear of corn, all washed down with a Guinness Blonde American Lager.

Tenderloin:
Brought up to room temp from fridge.
Rubbed small amount of olive oil each side.
Seasoned with S&P.
Place on heated grill ... 4 minutes each side - 2 min flip, 2 min. flip, 2 min. flip, 2 min flip.
Place on med low heated skillet with 1 tablespoon butter, 1/2 teaspoon olive oil, 1/2 clove garlic minced, pinch of sage and rosemary.
Place in preheated oven ... 400° 4 minutes each side.
Baste with butter/oil mix while in oven.
Remove from over, let rest for 10 min.

Potatoes:
Sliced into 1/4 to 1/3 inch wedges.
Placed on greased baking sheet.
Seasoned with S&P, Garlic Sea Salt, and Parsley
Place in oven ... 400° for 40 min.
Season to taste.

Corn:
As how ever you prepare it.

[mark46th]

Looks great! The part that looks the best to me is the corn. I can eat a few ears of sweet corn. You can take the boy out of the Midwest but not the Midwest out of the boy...