CCE
(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
383
Sounds nice. Unfortunately Wegmans doesn’t extend to the benighted hinterlands. But it sounds like a great mix and I’m betting if I went a little farther afield, I could find it.
Now for a maybe crazy question. The local had brisket packers on sale late last year at about $3.30/lb. I got several; some of which I ground, some smoked as regular brisket, and some cured for corned beef and pastrami. I still have a few 5 pound corned in the freezer.
I wonder what ground corned beef burgers would taste like? I’ve seen preps that start with cooked corned beef shredded up and mixed with raw ground beef then patty formed, but don’t recall seeing anyone just grind raw corned and go to patties from there.
CCE
(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
385
Thanks! Funny I hadn’t noticed how well the crust shows in the pic until I opened in a new tab and expanded it to about 150%. I cooked them on the grill’s side burner at full flame on a carbon steel surfaced pan. Got it ghee-hot smoking hot first, then 2 at a time.
Presbyopia sucks. Time to decrease the power of my left contact down another quarter dioptre… (technically I’d be increasing the power, given it’s a negative power/distant correction lens, but people don’t talk about it in that fashion)
The roomate and I went our for brunch and enjoyed our favorite breakfast enchiladas. We don’t get the opportunity to get out and share a meal very often and it was a great couples activity. Then, errands and shopping for the ingredients for our dinner.
Our Valentine’s dinner was very nice and relaxed. It snowed all day. I sous vide-d four, 3/4 # NY steaks, seasoned with ‘Montreal’ type seasoning for 1.5 hours at 131.5°F and then grilled on the outdoor grill to give the steaks some color and marks. PERFECT, PERFECT, PERFECT. Served along with: white and cremini 'rooms in butter and sherry, ‘spinach souffle’, sliced romaine hearts with wedged campari tomatoes and bleu cheese sprinkles and a choice of dressings: chunky bleu cheese, homemade balsamic and a commercial ‘restaurant recipe’ type. There were nuked Yukon gold pots for those who needed the starch. The dotter made a maple flavored chia (almond milk and coconut water for the hydration) pudding for our dessert with a choice of add ins: chocolate chips, m&ms, unsweetened coconut flakes, huckleberries and raspberries. I had mine with a few raspberries. Leftover steak for steak salad or sammies tonight. No game of hearts, dotter and posslq had packing to do and the roomate had to hit the sack early for a 3am call.
It was nice to have the grandcat visiting, she keeps our old 17# (now, no longer 15+) black cat on his tippy toes. No letting them out…a bobcat was seen travelling through the yard the other day.
Garganelli pasta with caramelized onions, sundried tomatoes, and spinach in a sauce of white wine, pasta water, fresh thyme leaves, freshly ground pepper, and a splash of heavy cream, with a light sprinkle of grated Parm-Reg on top.
There was wine. Needed it after the 155,000 mile checkup on Gilda the Gray Lady and then a visit to MB at noontime, 12 hours before another storm coming in overnight. Fingers crossed that the following sleet/freezing rain tomorrow doesn’t hit us badly so as to take down power lines.
Wow now our snowstorm doesn’t seem so bad… I hope the storm loses steam before it arrives where you live. And hopefully you haave enough provisions to last a couple of days. Time to hunker down with the kitties and I will keep my fingers crossed the storm won’t be so bad.
Got delivery from a favorite Mediterranean place before the predicted storm hit. Chicken shawarma wrap and fries for him and rice pilaf bowl with lamb patty kebab and salad for me. IPA for him and boxed Pinot Noir for me.
Pasta with a duck(leg) ragu, sautéed broccoli rabe with anchovy breadcrumbs. The ragu is a recipe from Mario Batali, it’s okay, I had one I REALLY liked but I can’t find it. It began with a discussion of the chef trying to recreate something he had in Italy, thought it was Bittman but doesn’t seem to be.
Anyway the anchovy breadcrumbs are from the latest issue of Bon Appetit (winter greens with anchovy breadcrumbs) . I made them to go with Tuscan kale per the recipe but had extra crumbs so used them here. I will be making these a lot!
Applewood and rosemary smoked lamb kebabs on the Big Green Egg. Homemade pita. Herbed yogurt sauce. Homemade hummus. Marinated olives and feta. Chopped tomato salad.
I was gifted a rib eye steak. Seasoned with kosher salt, Maldon smoked sea salt, fresh ground pepper. Seared in cast iron, basted with butter, garlic, thyme & rosemary, finished in 450 oven. Best cast iron steak I have ever made. KOS sauteed in garlic butter and parsley. Little gem wedgie, red onion, radish, avocado, green goddess dressing. Wine spritzer.
breakfast enchiladas. We don’t get the opportunity to get out and share a meal very often and it was a great couples activity. Then, errands and shopping for the ingredients for our dinner.
) So no jailtime for them. 
