Soju

It isn't necessarily bad, but 20%....meh, I have beer stronger than that

 

how surprising

 

 

Joe make me one of your famous blue cheese burgers.

 

Drove into downtown KC with some school friends. Got burgers at chefburger on Walnut.

 

 

hmmmm... Feels like a baked Salmon kinda nite. Throw in some mixed veggies and a spinach leaves salad/ w italian vinagrette dressing. Choice!!!

 

^ What?

 

Last night was seared duck breast and a new york steak with a damn good bottle of wine.

Not sure about tonight.

For tomorrow I picked up 2 lbs venison and some foie gras

 

12 pounds of new york strip and 2 pounds venison turned out pretty well. lots of wine. i didn't take many pictures though. venison was one of the best home cooked meals I've had. fucking perfect.

 

^ lil hungry?

 

Had a Fuddruckers burger last night

 

Made a Bolognese with veal, lamb, and pork last night on top of some Papparedella pasta. Turned out pretty good. Not sure for tonight

 

Portland, have your tried "Blanc: Burgers and Bottles" yet? They have one in Westport and one on Mission in that little shops/condo area just north of 435. It's a great burger place; better than Chefburger IMO.

Also, if you're still in KC and school isn't out, you should stop by the KC meet in May.

 

10 people. We made it through everything too. Pretty impressive.

 

Made a pot roast.
Simplest. Thing. EVAR.

 

Dammit I'm hungry D:

 

Tomorrow having 7 people over and the menu is
Warm up
Spicy Tuna Rolls
Nigiri tuna

Main Event
8#-4 bone Rib roast -rotisserie until 110F so it will be a perfect rare
(rubbed yesterday with coriander, paprika, cayanne, black pepper, thyme, lime basil in oil emulsion)
Baked potato -hollowed so I can grill the skins
Pulp mixed with mmm Bacon, Sharp Cheddar, Sour Cream and stuffed back in the skins topped with more cheese and chive
Homemade Caesar salad-anchovy paste, egg yolk and homemade croutons

Final round
Brownies with a layer of molten chocolate and carmel topped with Vanilla bean Ice Cream, white chocolate and dark chocolate ganaches

 

Made this the other night...tried to make the steak as dirty as possible

Started out with 24oz bone-in rib eye. Made a compound red wine butter with truffles, salt, pepper, and anchovy paste. Rub for the rib eye was coffee, salt, pepper, and red pepper flakes








Tomato salad with basil and cheese





Also had a mushroom soup made with mushroom stock, criminis, lobsters, and morels

 

Chicken noodle soup for moi. Stupid cold.

 

subinf, that rib eye looks fantastic.

 

I want some..

 

Thanks. The whole foods by my house isn't one of the better ones - fairly small and not much to go by way of meat. I generally don't get steaks from them but these were on sale and looked pretty good.

 

Nice job on the steaks.
I love compound butters to finish off a perfectly cooked steak
The rub sounds good, how was it?

 

It was good. I would have preferred more red pepper flakes to coffee but the coffee is the main point so I didn't mind too much.

 

Got a couple of Rib-eye's last night and threw them on the grill.

 

^Awesome... love me some 2-buck Chuck (now 3-buck).

Looks tasty.

 

I've actually had a few of their Thanksgiving special bottles since last year, found them in a box last night

 

Made some T-bones last night for dinner, had my parents over...I love having a grill again!



Ugh pic came out dark.

 

Did you get your tuna from whole foods?

 

I need to remember to take pics next time, but for the Super Bowl, I made two dishes from recipes I found on www.allrecipes.com. The recipe titles are links and give more of the cooking directions.

BBQ Beef Ribs
2 pounds beef back ribs
1/2 cup ketchup
2 tablespoons finely chopped onion
2 garlic cloves, minced
2 tablespoons vinegar
1 tablespoon brown sugar
1/2 teaspoon chili powder
1/2 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
1 dash hot pepper sauce

I made 2 full racks, so I needed to increase the sauce recipe, which needs to be doubled for the original amount anyway. I reduced the amount of vinegar and increased the catchup and brown sugar and added some honey. Next time I need to either chop the onions finer or use a food processor to spread out the onion flavor. The key thing with this recipe is boiling the ribs (for about 1.5 hours) before baking them. It softened up the meat so nicely to where it was nearly falling off the bone.

Chili
2 pounds lean ground beef
1 (46 fluid ounce) can tomato juice
1 (29 ounce) can tomato sauce
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 1/2 cups chopped onion
1/4 cup chopped green bell pepper
1/8 teaspoon ground cayenne pepper
1/2 teaspoon white sugar
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 teaspoon salt
1 1/2 teaspoons ground cumin
1/4 cup chili powder

I did't have any tomato juice, so I added extra tomato sauce and water. Also increased some of the spices, added some chunks of ribeye to make it meatier and added some whole kernel corn. I also didn't have any pinto beans so I doubled the kidney beans. Next time I might do kidney and black beans.

This was the second time making the ribs and the first time with the chili. Both were really good and will make them again.

 

Was a great day to grill yesterday. We had steak, shrimp, bacon, sausage, hamburgers; we also cooked some asparagus and mushrooms. Was

 

Steak sandwich for dinner.



The place just cooks a steak and puts in on bread. Nothing else. I added the horse radish

And uncle bruthas hot sauce mixed with A-1 (thanks sho-nuff, tastes so good)

 

^^^



I had two tilapia filets which I plopped on top of mixed salad greenery with balsamic vinaigrette...corn and broccoli on the side.

 

:yummy:







Seasoned, seared adn cubed Chicken Breast, Marinated Atichoke Hearts, Roasted Red Peppers, Onion, and Garlic all in a reduced broth of Chicken Stock, White Wine and Butter, with Penne Pasta.

 

 

I rarely ever used a fork for pho.But everyone used up all of the chop sticks, lol

 

Pizza & Wings.

 

I'm on a healthy kick.

Tonight, I will have salmon.

 

Persian. Lamb filet.