Ohhh, you’re giving me WAY too much credit, @Lambchop! I just pinched the round crust around the rectangle pan and cut off the rest. LOL
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Hard to tell from the photo - looked like the pan was bigger! So probably a toaster oven sized pan more or less? In any case, it looks so good, and I’m hungry. But it’s wine time for me…
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Yeah, it was actually a foil pan I had purchased a batch of awhile ago for Mom meals (or better yet, sister/BIL meals as they would have been too large for Mom).
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Ribeye and salad for dinner tonight - too hungry for pics! I had a 1.75 lb steak in the freezer that I put in a 200 degree oven until it reached 100 degrees internal, then seared in a mixture of butter and bacon fat. Pink perfection throughout. I buy whole ribeye roasts and cut them myself - I used to cut separate steaks for each of us but lately I am getting better results by cutting 2"ers - they are enough for two (sometimes with leftovers) and reverse sear gives me a gorgeous rare interior (and plenty of it) every time.
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Can’t decide the pie or your cat are better looking! Very cute, both.
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We enjoyed another outstanding dinner at Drew’s Bayshore Bistro in Keyport, NJ. Details and pictures are in the link below for those that might be interested.
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Pork tenderloin with maple syrup and mustard glaze (sort of Kenji’s “Food Lab”) and fennel with pine nuts and golden raisins of various persuasions (recipes).
husband near 180 f.
Mine is at about 160,
I need someone to wipe my plates please!
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Love the plate and food.
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Oven cooked pork belly with a grainy mustard, fish sauce, agave syrup, chili and olive oil rub with red pepper, cucumber, goat cheese, mint salad with balsamic vinaigrette.
Finished with a crème brûlée.
H did a better job, my first attempt with this new toy seemed a bit too burnt
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You labelled this Octopus …
However, it looks like Oysters Rockerfeller to me.
What are the ingredients ontop of the oysters ?
Whatever it is called, it looks quite tasty …
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Sorry for the confusion, I was actually replying to @paryzer, his meal is here, maybe I should reply in his original thread. LOL! Quite confusing without the picts here.
The octopus dish I was talking about was this one. (I notice now, we can’t quote a photo anymore from a previous post, more about it here…)
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To die and go to heaven for octopus !
Apologies for the confusion here !
When i saw octopus, I was confused and said, well anything is possible – i thought maybe you served octopus clusters flattened on oyster shells !!! Joyeuses …
This is a Galician dish, called Pulpo a la Gallega or Pulpo a la Feira – difference is the plating. In Galicia the octopus and the sliced CACHUELOS (a yellow creamy potato) are placed on a wooden board.
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Your dish would of oysters look like Oysters Rockerfeller.
If I knew the ingredients, I may be able to tell you the actual name.
Looks superbly splendid too.
Joyeuses Paques.
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Grilled beef ribs, marinated in soy, lemongrass, shallots, garlic, brown sugar, etc., turned out great, shockingly, since my sister and I still know squat about grilling. Also, pork shoulder, cut into steaks, rubbed with various smoked paprikas, habanero sugar, dry mustard, fennel pollen, brown sugar, etc., unfortunately was overdone, but BF and I can turn it into
tacos or something slow braised. Grilled veggies too, and a decent 2010 Rioja to go with.
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Thank you @naf!
The oysters were broiled New Orleans style (with the PSTOB and scallions 
).
The grilled octopus came with a potato muffuletta salad (potatoes with chopped olives, capers, onions, scallions, etc.).
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The oysters look like sheer perfection @paryzer! As always, the food looks fantastic, and the photos are sumptuous. 
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Thank you @Lambchop 
The oysters are delicious and the closest you can get to Dragos in New Orleans.
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That’s where we had oysters when we were in New Orleans in 2017! I did my research, and it was a fun night of food and music. I’m ready to go scouting for fresh oysters around here, which of course are plentiful. Thankfully! 
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