TN: "Cap Off"

WINE TALK
21

I was thinking along the same lines, but I doubt we could do Porterhouses, maybe Ribeyes. I would have to talk with Jon and Bryan to see what the cost would be.

22

[welldone.gif] [welldone.gif] [welldone.gif]



Those beef pix belong in NSFW!!!

23

Great notes Mark. Hats off to Lance Cerutti & Jonathan Pratt for an evening for the ages! Good show to all! [stirthepothal.gif]

24

Mark,

Thanks for the note on the 07 Cayuse Impulsivo. I have yet to drink one of mine but this note pushed me over the edge. I’ve thoroughly enjoyed every vintage of the Impulsivo and the 07 looks like it will please as well. You didn’t get any game or blood in it? The 06 was loaded with it for me. I’ve never thought of any Cayuse wines as Parkerized. Did you feel that it performed that way?

25

Mark, if you ever decide to do the same with Jerk Chicken, you might want to reconsider your thread title. blush

26

[rofl.gif] [rofl.gif]

27

Jared, I didn’t get any blood from the wine. I found it “Parkerized” initially, but it quickly fleshed out and found it’s sense of balance. I really would attribute this to it’s youth. We had the 05 Armada on Sunday and it was decanted a good while. That wine was soo balanced yet so big and luscious.

28

wow Mark,
What a beefy followup to the Pratt’s offline. Nice pictures and nice set of wines.

29

Jon was handing out Lipitor after dinner. My liver has had a rough week.

30

can the general public get the master’s ribcap? cost?

shame on the 82 gruaud as it’s often stunning.

those venge reserves are always a crowd pleaser. loved by both french and american drinkers. the run of 94-97 rock.

31

Dunno about the Master Purveyors cap, I think they are mainly a restaurant supplier.

I’ve loved every Venge Reserve I’ve had. I just ordered the last 2 '94s that Premier Cru had for $70 a pop.

32

Hello from The Inn. What a treat it was to join this group for the duration. It’s a rarity for me. I had no idea how much trouble I got myself into when I boldly threwdown with Mark and Lance.

Master’s was great. They are a massive distributor of dry aged prime beef and other great stuff. I was a pimple-on-the-ass-of-progress when I showed up at their office asking about this cut of meat. They were most gracious and spent an hour with me hashing out where this cut would come from. The “Old Man” even came out to help. The “Old Man” is around 87 and still works 20 hours a week. We (they) decided that to replicate this cut I would need to buy a Prime Ribeye on the large side around 22+ pounds and seam out the cap. This left me with a 10 pound ribeye center that can be cut into “Delmonico” Steaks. They are amazing in their own right.
They do not sell retail. That’s what Flannery is for. I am using their 28 day Dry Aged Shortloins cut into 1.5" steaks end to end. This means Porterhouse, T-Bones and Bone in Shell Steaks. They got the funk. And I’m still a pimple-on-the-ass-of-progress but hell. You gotta start somewhere.

Thanks again for allowing me to join in.
jp

33

Oh, the wines were crazy. Good that is. Even the sangria in the middle of the table in those plastic buckets. Just kidding. My fav was the Talbot. What a gem, still in top form.

34

EXCELLENT!!!

We should pencil those babies in for the 2020 Pratt’s Steakathon…wait, maybe we should play it safe it make it the 2025 Pratt’s. [berserker.gif]

35

Awesome seeing you post here Jon!! You guys did such a great job with everything!!

36

I’m sure they would make it that long, but I can guarantee they won’t still be in my cellar by then. I don’t have that kind of willpower.

37

[rofl.gif] [welldone.gif]

Hi Jon, good to see you post here. I’m just one of many fans who has attended several of Mark’s events at your place. I drive down from up near Albany.

I don’t know if there was something different, but I thought the “Lugeresque” steaks this year on Sunday were the best ever!!!

38

It’s not over folks! The ribcap saga continues. Mark created this monster and now will have to live with it. We started buying Prime Ribeyes and breaking them down into the Cap and the Delmonico steak. The steak is great blah blah blah. Nick takes the ribcap slathers the inside with a paste of sundried toms and olives. Just a light smear. Rolls and ties the cap, Rubs with kosher salt and herbs and roasts until fully cooked. Yeah… Well done. Serves an app portion on crispy polenta with a reduction and confit grape tomatoes. Not only does it melt in your mouth but 3 oz of this beast will satisfy your need for beef for a week. The outer edge has the crusty salty fatty goodness that we love. The first customers that ordered were a French couple who couldn’t believe we had this on a menu. They have this in Europe and have never seen it in the US. This was an American dream come true for these folks. Ok mark? What’s next? Now your a restaurant consultant.

39

Nice! Where’s my commission check? neener

40

Here is another ribcap recipe I’ve been making which comes out fantastic. Consider it a slightly upscale version of Korean BBQ:

Roll out the ribcap flat and cut into 16 oz portions. Bag them with a Foodsaver with a few spoonfuls of bulgogi marinade and a splash of sesame oil. Marinate for an hour and make a batch of sushi rice or sticky rice. Cook the baggies in a pot of water on low (monitor with a thermometer to keep at 120 degrees) for about an hour. Remove from the baggies, sear each side for a minute or so each on high heat. Cut the beef diagonally in thin slices. Arrange the plates by putting a neat disc of rice on a lettuce leaf, top each rice disc with 2 or 3 slices of ribcap, top the steak slices with that miso-based Korean BBQ sauce* (or squeeze-bottle it around the edge of the plate). Voila.

  • Miso paste, honey, soy sauce, garlic, sesame seeds, sriracha sauce, pepper.