Pork chop Thursday. Plop goes the chop! 2.5” Duroc chop, smoked on a pellet grill at 225 to 115 for ~40 mins, then seared off in rendered bacon fat. Spiva Sweet Heat rub for color.
Post dinner digestif… chasing Leopold’s green fairy.
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We hadn’t cooked in a while, having been out of town and then laid low by a stomach flu, so we decided to celebrate with Morgan Ranch ribeyes from a BD purchase, along with some spinach and an argula salad, veggies from Green Meadown. The wine was one we’d had standing up for some months and seemed approprite. 
I’d say Jonathan nailed the cook on these babies. The meat is ridiculously tender and flavorful, however, I can’t eat more than about 100g at the very most, so it’s got to be more of a once or twice a year thing than a weekly rotation item.
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The last year on the old-style label I think. Wish I still had a couple of those around!
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I’m lucky to have 3 more, courtesy of a husband who was buying these back when no one cared that much.
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I was recently in New Orleans for Mardi Gras and felt the call of the Fairy as well and did indeed answer that call - at Brunch. A proper tuneup for a day of parades! I daresay Absinthe fans fall into the Marine credo: The few, the proud…
Beautiful chop.
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Was a little strong for a Thursday night, for certain. Agreed though!
Tonight was my wife’s turn to host her weekly mahjong group. They usually start 5ish with pica-picas & a lot of casual bottles of wine, and I spend the evening with my friends at our neighborhood golf/country club. This time, though, I stayed home and cooked a pasta and meat course for them for dinner proper.
Spaghetti con bottarga di muggine.
Bistecca alla Fiorentina.
I had a straggler Ibérico pork tomahawk still marinating in the fridge; so, I threw that in for dinner as well.
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I could totally be convinced to play mahjong if you’re cooking that up every week. Just saying.
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I think it might be 1986 as the last year of the old style label.
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Heh heh, thanks. Quite a compliment coming from a beef pro such as yourself.
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Roasted Porgy stuffed with lemon, rosemary and thyme
sauteed lacinato and red chard with garlic, ginger and EVOO
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Dry Aged Ribeye, Fricasse of Mushroom, Kale and Borlotti Beans, Chive Oil
This was a momentous occasion in my house - my first Flannery dry aged ribeye! I’m actually a little ashamed it has taken me this long considering the chorus of praise this farm receives here. Well, I am here to add to that. WOW. Just a perfect piece of meat. I rarely eat dry aged beef these days (mostly for financial reasons) but I do love it, and this was a perfect amount of age for my palate. Deep and nutty, but still tastes of beef, something that I think starts to gets lost as you age longer, and also as the marbling increases (you get to a point where you’re eating pure fat and while delicious, its not something I want to eat 8oz of). Here is a pic of the steak after 24ish hrs in the fridge with salt
I cooked this steak using a method I’ve described upthread, lets call it “Flip and rest” where you cook the steak for 2 mins on each side, then rest for 2 mins and repeat this until you’ve reached your desired doneness. This steak took about 16mins. One twist to this version was that I had just made a batch of clarified butter, and so I melted a couple of tablespoon of that (and snuck in a little bit of bacon fat too) and rested the steak in that. Here is the finished product
Needless to say this will not be my last Flannery ribeye
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Ezzo pepperoni, fennel sausage, mozzarella, provolone, Mycopia mushrooms, red onion, peppadew peppers, red chili flakes, shaved parmesan.
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Miso glazed grilled salmon, green curry vegetables stir fried rice and romaine salad with carrots and pears. Kind of a sesame ginger vinaigrette. Shocked at how well the pears went in the salad.
Gateaux de yaourt cooked in a Bundt cake pan for dessert.
Back was hurting so I rushed the photos.
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This post made me happy
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Seared local halibut (caught 3d ago), and made I suppose a hollandaise but with kaffir lime juice, egg yolk and butter.
Vitamixed cilantro leaves, stems and mint in coconut milk, and used that in the rice along with kaffir lime zest, water to fill the rest of the liquid, and black pepper.
Lately I’ve been chilling my spinach after steaming, and then finishing it with a little sesame oil and it worked surprisingly well.
I had a feeling the rice was going to turn out really good so I made a double batch. It’s similar to the Bon Appetite recipe Brian_G_r_a_f_s_t_r_o_m posted with the chicken a while back, and it was freaking awesome. Stoked I’ll have some for lunches this week.
The Drew Viognier is stellar and the kaffir lime theme worked so well with it.
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