@mariacarmen I’ll have whatever the last two pics are.
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Port Costa was my favorite brick . Worked in building supply . Great meal .
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Port Costa! We love Bull Val!eye Roadhouse. How about those prohibition cocktails! Oh, and the fried chicken, the salads, the pork chop, the Olive Oil cake.
But I always worry what would happen if there was a bad fire up in there. Sing!e winding road in and out… Is that just me?
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We had never even heard of Port Costa (Crockett yes) until a few weeks ago when I saw an article on it.
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I’d love to see the article! Any leads?
i really don’t know how this article popped up on my FB feed - it’s so old, 2015:
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Incredible King Crab ! Totally delectable …
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The close-up photos of the claws are just fabulous!
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I giggled at this:
““This is definitely the type of town where, if someone gets murdered, everyone agrees to keep it a secret and not make a fuss,” he says.”
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Back home after a long weekend at the beach.
Lunch yesterday from leftover salmon from the night before
Watching Dorian with interest. Crazy it’s not moving but glad it’s not moving across the state to me. Saw this as the outer bands passed over us. Looked scary but just a bit of heavy rain
Back home. Pan seared mahi and sea scallops with micro salad greens for dinner
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@Scubadoo,
Wow. That is a lovely salmon salad dip and an awesome skyscape photo.
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A mish-mosh of apps, and no pix unfortunately. Pan con tomate because the garden is finally producing ripe ones! Corn soup (just roasted corn, pureed with corn stock made from the cobs, strained and mixed with salt & cream). Seared scallops. Fried salami for the no fishy boy. And caprese! Yes different region of the world. Added prosciutto, and subbed tomatoes for fresh nectarine. Everyone was happy.
Today will be beef stroganoff with green beans (glut of them) cooked in some fashion. Ideas anyone?
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That mish-mosh sounds right up my alley! As for your green beans - I usually keep it simple and steam them. But perhaps roasted with olive oil, salt, pepper and some garlic powder?
I’ve roasted them before at Thanksgiving, and they’ve been lovely. Might give that a spin. Especially since dinner will be on the mushy side. Some crisp could be a good contrast.
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You need some acid to cut through the rich main. How about braising the beans in broth with garlic, bay leaf, olive oil, shallot or onion, chili flake, s&p, and a good splash of cider vinegar? A smidge of soy sauce doesn’t hurt, either. Normally I’d add bacon but not necessary with the beef. Sautee the aromatics, ten add broth and beans and cook til very tender (or in the IP for 6-7min), natural release 5-10 more.
I’ve always avoided cooking green beans until they are that soft, because I’m afraid they’ll end up like those awful canned green beans from our childhood. Should I not be afraid? Otherwise, I like the idea. Soft on soft though. Might save this to have with a steak, and do the roasting bean thing, but drizzle on lemon juice at the end - nod to your tart advice 
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Lucky you grow them! Just bought a tiny basket of 5 figs at the FM for $7!!!
