What are you eating?

[Mirror Image]

Sounds great. I'll have to try that.

Sarge

Yeah, they're delicious. We've had this before, but when something is this good it's worth repeating.

[Brian]

I in fact know one person who has been to 10 of the 50 and is a regular at No. 1!!

He was there again last night and toured the kitchen...

[snyprrr]

double dog with chili mustard and onions

[NikF]

A three egg omelette - Comté cheese, tomato and basil.

[Sergeant Rock]

Tonight Mrs. Rock and I shared kitchen duty. She made the first course: monkfish in a saffron/cream/wine sauce with a small side salad. I made the main course: entrecôte, asparagus and a potato salad (with calamata olives, green olives, capers, tomatoes, dried tomatoes, cucumber and onion in a lemon/vinegar/olive oil dressing). We drank a half bottle of Augé premier cru champagne with the fish and a 1990 Château Beychevelle with the steak.








Sarge

[Karl Henning]

By request of the exquisite missus, I've made lasagne with fish for the first time.

Sent from my SM-G930V using Tapatalk

[NikF]

On my way back from the gym I picked up a 30cm/12" pizza which I'm now going to enjoy wth a pint of milk in the jazz thread.

[Sergeant Rock]

We had a Simon and Garfunkel meal tonight: roast chicken stuffed with sage, rosemary and thyme    Sides were potato salad and asparagus. We drank a treasured bottle of wine that we'd been saving for almost 20 years: Mouton Rothschild 1993 (the vintage with the controversial Balthus label). The wine was still vibrant with mint and blackberries and was a good match for the chicken.






Sarge

[nodogen]

A second bowl of salted caramel ice cream.
Come on, it's a small bowl.

[SonicMan46]

We had a Simon and Garfunkel meal tonight: roast chicken stuffed with sage, rosemary and thyme    Sides were potato salad and asparagus. We drank a treasured bottle of wine that we'd been saving for almost 20 years: Mouton Rothschild 1993 (the vintage with the controversial Balthus label). The wine was still vibrant with mint and blackberries and was a good match for the chicken.

 

Hey Sarge - the meal sounds great and I remember reading about that wine label years ago - no longer have any Bordeaux in my now 'small' wine cellar.  Susan & I are still eating well, especially on our recent trips to Miami & Myrtle Beach (a LOT of oysters!), but just haven't been posting.

But grilling season has started, so need to look up my recipes (keep them in an iPad app called Paprika) - tried a new one the other day, Carne Asada (recipe below for those who may be interested) - marinaded the flank steak for 6 hrs in the frig - used the second method (circled in blue below) of grilling and came out just perfect - cut against the grain of course, the meat came out medium rare and was extremely tender for that cut - we ate w/ a few sides, but could be cut thinner and used to make fajitas, if desired.  Dave

P.S. cut down a flank steak to 1 lb for the 2 of us and reduced the ingredients proportionately.

[Karl Henning]

We had a Simon and Garfunkel meal tonight

"Save the Life of My Child!"

[Sergeant Rock]

But grilling season has started, so need to look up my recipes (keep them in an iPad app called Paprika) - tried a new one the other day, Carne Asada (recipe below for those who may be interested) - marinaded the flank steak for 6 hrs in the frig

Hey, Dave. The marinade looks good. I'll have to try that 

Sarge

[Sergeant Rock]

Dave, we tried your Carne Asada marinade today. Came out well. A few differences: We had no orange juice so substituted fino sherry; beef filet rather than flank steak. Our jalapeno had a surprising amount of heat but not overwhelming. The marinade made a great sauce that I used on my potatoes. We drank a 1987 Mondavi Cab and had cheese (cheddar, blue, and goat) and strawberries for dessert.








Sarge

[Mirror Image]

On tonight's menu: grilled porterhouse steaks, roasted potatoes (w/ extra virgin olive oil, salt & pepper for a simple seasoning), green beans sautéed in soy sauce, and grilled corn on the cob. Simple dinner = delicious results every time.

[NikF]

I went to the local chippy and brought home a fish supper. I stood in the kitchen and ate it out of the paper. And I drank one pint of full fat milk.

[SonicMan46]

Dave, we tried your Carne Asada marinade today. Came out well. A few differences: We had no orange juice so substituted fino sherry; beef filet rather than flank steak. Our jalapeno had a surprising amount of heat but not overwhelming. The marinade made a great sauce that I used on my potatoes. We drank a 1987 Mondavi Cab and had cheese (cheddar, blue, and goat) and strawberries for dessert.

Hi Sarge - thanks for the update and glad you two liked the recipe - just last night @ dinner I was talking to Susan about other meats that might be used w/ that marinade - we're trying to pick 'red meats' w/ lower fat/cholesterol (a health concern for me), such as bison; most recently, we've tried local water buffalo from a farm in Stuart, VA (just 45 mins away) - no problem w/ the ground meat mixed w/ pork/lamb (for a meat sauce) but the 'steaks' are just so lean that grilled even medium rare is rather dry - SO, I have a 'NY strip' water buffalo in the freezer, and will marinade overnight (maybe even butterfly to get the liquid to the middle) and use the same grilling method - will report back -   Dave
.

.

.

[nodogen]

Lindt 90%.
Perfection in confection 😛

[Sergeant Rock]

On this long holiday weekend (Pentecost), Mrs. Rock assumed cooking duties, and excelled. Last night (Saturday) she made Vietnamese summer rolls with two fillings (chicken and shrimp). Tonight she made a lobster pasta with white asparagus tips and fresh basil. We drank Champagne, a premier cru blanc de blancs (100% chardonnay) from the boutique producer Gimonnet-Henry.

[NikF]

On this long holiday weekend (Pentecost), Mrs. Rock assumed cooking duties, and excelled. Last night (Saturday) she made Vietnamese summer rolls with two fillings (chicken and shrimp). Tonight she made a lobster pasta with white asparagus tips and fresh basil. We drank Champagne, a premier cru blanc de blancs (100% chardonnay) from the boutique producer Gimonnet-Henry.

Looks great as usual - but the 'lobster pasta with white asparagus tips and fresh basil' sounds especially cool. I hope Mrs. Rock and yourself enjoyed it all.


Today I went to the market as it was just opening. Since returning I've spent the morning preparing some of the 5kg/11lbs of chicken breast I bought into meals for the coming week. Nothing exotic, just simple high protein meals I can augment with a variety of carbs and salads on the day.

[listener]

Wild salmon, oven-baked in foil, with lots of lemon and mushrooms, some chives, ginger and sage, and potatoes roasted at the same time.    A blueberry muffin for dessert.