The Prime Rib was ordered medium well. It was pink in the middle in the thicker parts. Also, it was in its container for 20+ minutes, so may have looked more medium in the kitchen of the restaurant.
One of my DCs prefers medium well and won’t eat medium rare or medium anymore. I myself have become turned off eating rare steak and lamb, and some medium rare cuts that are too rare for me, lately.
I used to order my own prime rib and steaks medium rare.
The NY Strip was ordered medium well, and it came well done. No pink at all, a bit dry. Which is okay. Doesn’t bother us.
All’s well that ends well. They are booked on a flight out this afternoon, and assuming the plane actually takes off, they’ll pick their original itinerary mid-stream. It sounds like we’ll get a few days with them at the end of their trip, instead of at the beginning.
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ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
344
I admire your flexibility. I have been on the hosting end as well when travel plans get rescheduled, and it throws a wrench in things for sure!
I had intended on making an eggplant curry tonight but I got home from errand running a little later than anticipated and I was tired of peopling. Why do people insist on keeping their phones glued to the tip of their nose?!? So I had some leftover chicken in mushroom sauce, egg noodles and peas. This here is my favourite dinner:
Leftover brisket, kugel and roasted root veg that I pimped out with some fried onions and peppers from my sisters Passover get-together(yesterday)
Delicious!
Roasted a b/s chicken breast with olive oil, s/p, and dried cracked rosemary. Had some mango-ginger sauce in the freezer which I augmented with some defrosted mango chunks whirled in the FP, and added to the sauce with some ground ginger.
Seeved on herbed orzo, with roasted Brussels sprouts (olive oil, s/p, garlic powder and dried marjoram) alongside.
We had a bunch of scallops (2 whole for each of us, a few halves) leftover from last night’s hot pot, and I served them seared over peas à la béarnaise with Wegmans nifty, not-too-shabby shelf-stable béarnaise I recently discovered. Added a lil lemon zest on top for zip.
Great food and the kitty photo snuggling really made my day!
I’m a bit sad we didn’t get seeable snow in Somerville, 2 blocks from Boston.
That is a decidedly unpopular opinion, I know!
Whan our visitors’ plane failed to launch on Friday, we cancelled a couple of dinner reservations we had made in the city. To make up for the missed visit to our favorite steakhouse, i made a steak dinner at home tonight for the two of us.
American wagyu ribeye filets. Caesar salad. For dessert: sour cherry and raspberry crumble.
A beautiful day, sunshine, 80 degrees and OML Rory finally won the Masters.
Chicken salad. Little gem, red cabbage, red onion, tomato, chopped chicken seasoned with s&p, gg, paprika, oregano, seared and roasted, avocado, blue cheese, bacon bits, ranch dressing. Deviled egg, mayo, mustard, finely diced red pepper & parsley, sprinkled with celery salt. Beefeater martini rocks.
Back ribs were on sale, so back ribs. Roasted, three hours wrapped, 1/2 hour unwrapped, all at 300F. Mashed potatoes, haricots and roasted red peppers.
Tonight’s dinner was (yet) another experiment. I made up some fresh Spinach pasta and some bechamel sauce. Wrapped the spinach pasta around some breakfast link sausages (I found on clearance) and topped with shredded mozzarella. A special “thank you” to @biondanonima who suggested I boil the fresh pasta (for a few minutes) before wrapping the sausages and baking the dish. It turned out PERFECT!! Both Sunshine and I loved it!!
Sweet Potato Moussaka - plating definitely needs much more work but this recipe from “essen & trinken” was as good as always. They tend to produce creative dishes on level with upscale restaurants.
Here you make a few things in parallel to assemble later - roast red and yellow peppers under the grill until black and remove skin to create a nice smoky flavor. Cut sweet potatoes in thin slices and pre-bake in the oven with olive oil. The ragu is made with ground lamb, onions, garlic, tomato passata, thyme, parsley, 5-spice powder and chile flakes. Spinach is quickly sautéed with onions and garlic and squeeze dry. And finally one makes a nutmeg heavy béchamel sauce. Once you assemble everything you top it with a mix of feta, egg yolk and heavy cream before baking it in the oven
