Soppressata Salami. Prosciutto. Figs. Walnuts. Fontina cheese. Grana Padana cheese. Olives.
A nice Chianti to wash it down after the cocktails.
Main course. The wife had gluten free macaroni with zucchini and I had a ribeye steak bloody rare
with rosemary and garlic rub. Good stuff.
17 comments:
Is this a summer rerun, or are you eating bloody rare ribeyes every few days?
No I have had it the last four times I went there.
I am off the pasta for the summer.
I have to slim down for some new pool photos.
I owe it to the ladies.
You can never go wrong with a blood rare ribeye.
You want an app that spits that food right out of your phone?
Of course.
I want it all.
And then some.
I want that too.
Goin' all canniballistic there EBL?
I will pass on the ribeye sixty. That is what pork is for.
Booze and steak - is that the new Diet craze?
If so, I need to lose a few pounds.
Booze and steak. That's the James Gandolfini quick weight loss plan, innit?
Meade gave me a supreme complement today: cheerbit
Hard to get rare around here sometimes.
I like it to "moo" when I cut into it.
Trader Joe's out here (down here for blake) has been featuring some nice ribeyes. We indulged last week.
TTBurnett went and took video at the last private Trooper York soiree and posted it. I do not know what he was thinking but now all the uninvited over at TOP will know what really goes on here...
The wife had gluten free macaroni with zucchini
*****
Why did you let her do that , Troop--why?
Sounds awful.
--btw after that one story you guys were telling and how your wife saw through everything I couldn't help thinking--Trooper caught himself a peach and Larry got stuck with a lemon.
You can never go wrong with a blood rare ribeye
Absolutely. That is how we make our steaks. The Dumbplumber bastes the steak in a butter and garlic mixture while cooking over the coals.
Season first with Lawry's and cracked pepper. Let set in fridge for several hours. Bring up to room temp before putting on the coals. A cube of butter and about 5 crushed cloves of garlic in a little cast iron pan. Put pan on BBQ so butter melts but not boils. Sear steaks on both sides over a hot spot on the coals on the side of the bbq. Put steaks over a less hot spot of coals. Baste and turn every minute or so. Keeping the lid on the bbq inbetween bastings. Until steaks are rare or medium rare. If you cook your ribeyes any thing other than that, you should be shot. Wife brings a refill of scotch inbetween bastings to keep cook from becoming overheated at BBQ.
I forgot....do not let the BBQ flare up. You are not charring these steaks after the first searing. More like a slow roasting with butter and garlic baste.
Cesar Salad and maybe a Fruit Salad
My favorite side is fresh sliced tomatoes and sliced fresh mozzarella with drizzled with olive oil, fresh basil chopped up and sprinkled with chunky sea salt and cracked pepper.
French bread, also basted with butter and heated on the grill (Trooper skips this part)
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