Mark_B
March 4, 2016, 12:12am
1
I just finished off a plate of oven-baked salmon in a soy/honey/lime glaze, pan-seared asparagus cooked in butter, and pilaf rice with my second bottle of '11 Dancer les Corbins.
1 Like
scamhi
March 4, 2016, 1:32am
2
ground pork and green beans sichuan style.
3 Likes
AlexS
March 4, 2016, 4:05am
4
+lots, wow…
Suzanne, do you use any particular recipe?
scamhi
March 4, 2016, 1:40pm
5
I used this one and added more ginger and a little oyster sauce
Sichuan Dry Fried Green Beans (干煸四ĺŁč±†) - Blistered and charred green beans are tossed with an aromatic sauce, making this dish too good to pass up.
Est. reading time: 7 minutes
No photos, but… Pan-seared flatiron steaks (finished with a brandy sauce), saffron rice, steamed peas. Pedestrian weeknight dinner.
Not last night but the last meal I cooked that I photographed. Osso Buco
1 Like
AlexS
March 4, 2016, 4:29pm
8
Thx.
They should use your picture instead of the one they’re using right now.
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Last night was Spring Veg Green Curry - Asparagus, Carrots, Onions, Spinach, and Shrimp over brown rice.
Steak Au Poivre, left my sauce in the pan while I plated my Wife’s and it separated on me.
2 Likes
scamhi
March 5, 2016, 2:34pm
11
we had steak too. and roasted brussels
1 Like
Those are some beautiful steaks!
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My wife is from Mew Mexico and was raised in that hatch chili culture, we always have them in the freezer. Anyway I made green chili and Asiago potato soufflé to pair with whole chicken breast grilled fajita style.
If there are any chili-heads out there these were “little johns” so medium high heat.
Our Menu:
Spinach Salad
Costco prime rib cap
Butter with mashed potato and salt/pepper/heavy cream
Crisp asparagus with Cajun spices
Strawberry angel food cake with fresh whipped cream and reduced bourbon/powdered sugar
Brian - your dinner looks AMAZING! Steak au poivre is one of my favorite dishes on the planet! YUM.
Thank you , tonight we are going the other direction with braised short ribs.
Last night - Flannery rib cap medallion steaks. WOW - what a flavorful piece of meat…
How did you cook them, Michael? I have a couple coming during week.
Oven at 325 till internal temp made about 115. Then cast iron pan searing top, bottom and all around the sides. I might go opposite order next time. I got the 10 oz ones which is a chunk of meat. Have to have some low temp time before or after the sear.
1 Like