Dinner Plans? (5 Viewers)

Which one?!

Charred octopus on red peas, smoked onion-squid ink puree, leeks, orange confit, and ginger.
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Good as long as I'm being a bad influence.

How long do you dry age them? Is that a giant strip? Doesn't look like a ribeye
 
Yes. Bad influence. Every time I say "hey, how about this..." I usually lead in with a bunch of HP shots. Anything I do suddenly pales in comparison.

Strip roast. Only aging a couple of days, because the original plan was fillet mignon (as we've done the last 6 years), but with a full house the tenderloin was going to run $200. So I called an audible and will experiment on my friends...
 
Yes. Bad influence. Every time I say "hey, how about this..." I usually lead in with a bunch of HP shots. Anything I do suddenly pales in comparison.

Strip roast. Only aging a couple of days, because the original plan was fillet mignon (as we've done the last 6 years), but with a full house the tenderloin was going to run $200. So I called an audible and will experiment on my friends...
Personally I'd rather have a strip over a filet anyway.
 
The fillets are prepared by molecularly bonding bacon to the fillet, to add a rich fat that fillet usually lacks. Molecular gastronomy rules!
Now that would be interesting. I've never played much with molecular gastronomy
 


Smoked salmon pizza

OK this made me think about a pie I co-invented with a PHX based Chicago style pizza joint. First, you need to slow roast a big slab of Italian beef like you would slice for sandwiches. Then go get some good sauerkraut. Do it Chicago style thin crust (cut in squares) make the pizza and after the meat is down, squeeze all of the juice out of the kraut very well and put it on. You can't believe how good it is.
 
We watched an episode of Triple D yesterday. He was at a diner that had these awesome looking meatball subs.

I had hot Italian sausages in the freezer. I did my take on it. I added hot banana peppers to the marinara sauce and did a poor mans caramelized onions.

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I decided to make French fries to go with it. Seasoned them with chili pepper, garlic salt, onion powder, and black pepper.
 
For the Zombie Poker Classic, I fired up a 14 lb NY Strip steak loin
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Nearly all 24 players chipped in to the food supply, covering 28' of counter space with twice baked potatoes, mac & cheese, deviled eggs, green bean casserole, a cheese/cracker/charcuterie tray, 7 layer dip, 2 types of chips, 5 pounds of baked potatoes with all the trimmings, and more desserts than I could possibly remember, including a cake, chocolate covered peanut-butter balls, apple fritters, multiple cookies and more. Of course there was plenty of wine and liquor consumed as well. Stomach is now fully stretched in preparation for Thanksgiving.
 
Sometimes fish and chicken just cannot satisfy!!! Grilled up a few filets tonight! Now a salad and a starch and that's what's for Dinner!!!


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I had cut down on red meat a bunch but being from Texas it is a hard thing to do. This year for Christmas instead of our traditional Ham I will be roasting not one but two 5 bone Prime Rib Roasts. We are having the dinner on the 23rd so I may have to post those pictures if I can remember that day.

David O
 
cooked a pork loin with pomegranate sauce with shallots, garlic green beans, and sour cream mashed potatoes.....bomb (no pics sorry)
 
So as I said before, we had a family Christmas dinner on the 23rd at me house. Fed over 15 folks and still had leftovers. Here is the picture of the two rib roasts that I cooked. Made some horseradish sauce to go along with it. It was fantastic!

Merry Christmas to All!!!

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All my kids who are older now have been asking if I was making my famous cajun black eyed peas, meatballs and cocktail weenies. Of course I am. When they were younger I couldn't tel them that the secret sauce for the meatballs and weenies is grape jelly and hunts chili sauce!!!
 
We had one pack of ground venison left. Trying my hand at Ground Venison vegetable soup with rice.

No recipes, just throwing a bunch of shit together. Its simmering now. Hope it turns out.
 

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