Grilled peri-peri chicken on the Big Green Egg. Sauteed garden spinach. Spuds in butter with chives.
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Steak au poivre for dinner today. A ribeye cap encrusted with black pepper, poivre sauce, sour cream and chive mashed potatoes, and broccolini.
And a Martini.
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That would be my “last meal”. Probably asparagus instead of broccolini.
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Pork tenderloin, seared and roasted with a mushroom sauce. Asparagus, butter, herb & garlic seasoning. Fresh corn salad, red onion, cherry tomatoes, avocado, cilantro, oo&v dressing. Mushroom sauce was oyster & cremini, onion, garlic, a splash of Marsala, thyme, rosemary and parsley. A tip of the hat to @Nannybakes lunch for the ingredients.
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Lobster was on sale at Shop Rite for $8.99 a pound, so that is what’s for dinner tonight. Mrs. P also made an awesome salad consisting of asparagus, avocado, fresh basil, burrata, toasted pine nuts, and a humongous sweet heirloom tomato. She only used about a quarter of the tomato. It was bigger than my hand. It was topped with balsamic and oil. It went great with a couple of nice cabernets. Matisse decided to photobomb the lobster photo 
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A meal worthy of a fine restaurant kitchen!
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For years, I stayed away from Trader Joe’s steaks because they just looked too perfect and had an unnervingly long shelf-life. Recently, I’ve given in out of convenience and have not been disappointed.
NY Strip over TJ’s garlic-shiitake green beans and a baked smashed Yukon gold potato (with TPSTOB added after the picture.
Gordon’s martini because I literally haven’t had a chance to get to the liquor store for my usual Bombay Sapphire.
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That salad is a work of art.
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Thank you! Mrs. P takes pride in her food construction and presentation.
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Turkish Baked Eggplant with Chile, Feta, and Mint from a Diana Henry book - eggplant halves are baked in the oven and afterwards topped with golden sautéed onions, garlic, fresno chili, lemon juice, feta, yoghurt, mint and olive oil
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That salad is a work of art and looks so appetising - Mrs P is so talented!
Wishing you a happy birthday - hope you have a wonderful day!
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Wow! I adore steak au poivre. Yours looks amazing 
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Love Matisse’s lil face peeking in!
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Our PGH buddy got in mid-day from Augsburg. We met him at his hotel & had lunch at a new food hall. Sufficiently fortified, we took him on a walking tour around the city center — thankfully the endless clouds and rain took just long enough of a break to allow for a good 2.5 hour exploration of some essential sights.
We reconnected at our pad and hoofed it to the Austrian place, where we met another friend, a German-American historian who teaches in Amsterdam.
I shared a very good asparagus soup with my dude,
and we all got the “small” 
Wiener Schnitzel with cucumber and potato salad.
I thought the schnitzel was just ok, but I am beginning to suspect that a flattened piece of veal surrounded by panade will never be a mind-blowing culinary experience for me, even though several reviewers claim that this is better than what they’ve had in Vienna proper. I thought the potato salad was the star of the plate, TBH. Couldn’t finish any of it.
The server at some point asked if we’d be willing to move to another table, and they’d be happy to offer us a Kaiserschmarrn on the house. Since my PIC had already been eyeing it as a dessert option, we gladly complied. The huge mess of fried pancake, raisins and powdered sugar was accompanied by stewed apricots and was pretty damn good…. as far as fried pancake dough goes.
Our PGH visitor was curious about the Marillenknödel, so we also got an order of those: light dumplings filled with apricot jam and bathed in ample amounts of brown butter and breadcrumbs. Wow! I think I just ate my carb allotment for the rest of the month 
We also had a few Marillenbrände, i.e. apricot brandy (ordered as digestifs, plus another round on the house).
The guys came over to our pad for a nightcap & were out of the door before midnight. Fun evening.
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Absolutely perfect meal in my book!
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Thank you very much!
The salad was delicious, and tasted as good as it looked.
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Are those mixed Boletus or just color variations of Boletus Edulis(Cèpe/Porcini)?
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I believe color variation. Picked them up this morning at the McCloud mushroom festival.
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