Lonesome Dove, the movie and all of LMM books
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Rib eyes are my to go for a fancy steak nowadays, but even the cost of them reduces our enjoying them to a rare treat, rather than an occasion. We can’t eat a whole one so the leftovers go to making steak salad or steak sandwiches the next day.
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Pizza Saturday. Locally made chicken Boudin. Topped with chives, garden tomatoes, and zucchini blossom .Cheers.
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Chef Stephanie Izard is well known for her Chicago restaurant Girl and the Goat and her Top Chef win. Over the years she has expanded her footprint with cookbooks and additional restaurants in Chicago and LA. Very recently she has now also moved into the Bay Area food scene with her first restaurant Valley Goat https://www.valleygoatsv.com/?utm_source=google-gbp&utm_medium=organic&utm_campaign=gbp Located in the upscale boutique hotel Tree House in Sunnyvale, it doesn’t really resemble “classical” hotel restaurants too much but has a vibrant, yet laid back ambiance. She is well known for her approach on bolder flavors and twists incorporated into more classical dishes which is also showcased at Valley Goat. We really enjoyed our first dinner here with well prepared dishes, interesting cocktail program and good service.
“Spicy Handroll” Dip - tuna, hamachi, chili sesame, spiced rice chips
Heirloom Tomato Salad - yuzu kosho vinaigrette, local tomato, pickled jalapeno, red onion, party nuts
Goat Empenadas - limey huacatay
Yucatan Spiced Skirt Steak - charred spring onion, sungold tomato, chili lime sauce
Disco Fries - pork sausage, coconut caramel, cojita, pickled jalapeno, picklec red onion
Grilled Corn - spiced coconut caramel, cotija, tajin
Mango Sticky Rice - mango tamarind sorbet, pickled green mango, coconut cloud, watermelon granita
Matcha Tres Leches - raspberry sorbet, white chocolate-matcha quinoa crunch, matcha whip
Fruity Sundae Funday - blood orange sorbet, dark chocolate shell, puffed rice
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Looks delicious, especially the octopus.
I hope you and Mrs P are not being affected by the water situation in Paterson.
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Many folks in our area of hate bluefish but we like it. On Mr Bean’s last fishing trip somebody and before it got tosse back, he asked to keep it despite knowing he’d be teased about. It was cleaned but kept whole and rubbed with salt about 20 minutes before grilling. Basted with a mixture of fish sauce, kecap manis, soy, ginger and chili crisp. Served with extra marinade on the side.
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Ive never understood the bluefish hate…but file under the heading of “most people can’t cook fish to save their lives” (because it’s true).
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Thanks! Everything was delicious.
Luckily, the water main break was not near us, and we weren’t affected. My Ring doorbell app kept going off the last couple of days, with messages from people who had no water or brown water.
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He was always the best-dressed professor in the department. 3-piece suit n all! They’re both very fashionable, for sure 
a dish you can use pretty much any protein in… Stroganoff!!
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Yeah, that’s why I suggested searing it short and hard. And the salting was supposed to happen a night in advance in the fridge. Another ‘trick’ I mentioned was cutting against the grain with a tough cut like that (more suited for long braises or roasts).
Lastly, Kenji did an article on just how long meat takes to come to room temp. It’s several hours, not 30 min.
Hope it was tasty anyway. The great thing about cooking failures is that we learn from our mistake, and the next attempt is going to be better
Rib-eyes, flank, hanger are all great grilling / pan-searing steak choices.
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Where d’ya get that idea? 
Meat + corn = great summer combo 
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Chuck-eye is often cheaper, and just as delish.
Envious of you for getting to try out her new location! Looks inventive, as always.
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I’ve been buying meat at some small town butchers when I pass through lately. Better quality meat for less, at least at the butcher shop I visited most recently, in Listowel, Ontario. It’s 60 miles from where I live, so I bring a cooler bag. Then, I stock the freezer. I’ve also been buying great quality lamb and pork at the farmers’ market this summer.
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This foraged giant puffball is part of WFD, probably sliced and sauteed with some parley and garlic.
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Fantastic crowd for the benefit last night! I hope Out of the Cold made a lot in donations, and they have a whole other set of bands playing for the cause today at another brewery 
As I anticipated, we ended up grabbing a bite from the food truck, which was selling decent tacos. We got Peruvian chile shrimp tacos that were generously filled with shrimp. The addition of two pieces of pineapple in each taco gave me pause, but they were easily removed. Is pineapple a typical Peruvian ingredient for tacos? 
A friend came back to our house for a lively & well-lubricated* discussion about the origins of humanism. After he left we apparently** had a bowl of Tillamook chocolate hazelnut ice cream, pimped with chopped walnuts and broken pieces of the Dubai chocolate bar we bought a while ago — the gift that keeps on giving. It had better at that price tag
*martini & martinez
**I had no recollection of it this morning. I blame *
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I meant to credit you for the inspo, I blame the Daiquiri. It was delicious but even better was the one I made the night before, cambozola and fig chutney.
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