ryork
Senior Member
This goes back into the middle part of last week and into this weekend as well.
Got some filets per the request of my son for a little report card reward one evening last week. Seared them in a pan with a rub made from sea salt, pepper, cumin and coffee.
More beef another night with a grilled London Broil, some new potatoes, sprouts and some kind of horse-radish, sour cream, and caper type sauce I threw together.
Some wings that soaked in a brine of water, salt and sorghum syrup. Grilled and hit with a little citrusy BBQ sauce.
Made an omelet one morning with some pimento cheese I needed to get out of the frig. Was pretty good!
Last night I seared some scallops coated with a little cumin in some bacon grease, and served with asparagus roasted in a little walnut oil and a saffron-corn sauce. The sauce was some fresh corn kernels, garlic, onion, and bay leaves sweated down. Then added some chicken broth, heavy cream and a good pinch of saffron. Let that simmer down, and put in a blender until smooth and then reduced a little more back in the pan. That saffron gives a nice subtle flavor and that bright yellow color. Crumbled the bacon along with some green onion to top it all off. I've got to find some more manly large bowls, all we've got of that size are the wife's fru-fru ones....
Got some filets per the request of my son for a little report card reward one evening last week. Seared them in a pan with a rub made from sea salt, pepper, cumin and coffee.
More beef another night with a grilled London Broil, some new potatoes, sprouts and some kind of horse-radish, sour cream, and caper type sauce I threw together.
Some wings that soaked in a brine of water, salt and sorghum syrup. Grilled and hit with a little citrusy BBQ sauce.
Made an omelet one morning with some pimento cheese I needed to get out of the frig. Was pretty good!
Last night I seared some scallops coated with a little cumin in some bacon grease, and served with asparagus roasted in a little walnut oil and a saffron-corn sauce. The sauce was some fresh corn kernels, garlic, onion, and bay leaves sweated down. Then added some chicken broth, heavy cream and a good pinch of saffron. Let that simmer down, and put in a blender until smooth and then reduced a little more back in the pan. That saffron gives a nice subtle flavor and that bright yellow color. Crumbled the bacon along with some green onion to top it all off. I've got to find some more manly large bowls, all we've got of that size are the wife's fru-fru ones....
