by petermarcus | May 26, 2009 | In Photography, Recipes, Royal Foodie Joust, The Left Over Queen, aurore, bacon, bechamel, beef, dinners, feta, filet, food, grill
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4 Comments
Our last post was an entry for The Royal Foodie Joust hosted by Jenn, the Leftover Queen.
We got beaten to the punch by a croquette entry, then just when I figured maybe our stuffed croquettes were maybe a bit more of an arancini, another entry featured that. So, great minds think alike, and I figured I’d regroup.
For Memorial Day weekend here in the States, there were wonderful sales on steak, so my reboot of this month’s entry is a filet stuffed with rice, roasted tomatoes, herbs, and bacon, with a similar tomato basil aurore sauce (since it was so good from the last post). Oh, and feta. Can’t forget the feta.
Memorial Day Jousting…
by petermarcus | February 2, 2009 | In Fettuccine Alfredo, Photography, Recipes, bacon, beef, dinners, filet, food, pasta, red wine reduction, sauces
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9 Comments
One of Christey’s favorite meals is a red-wine reduction steak with a side of mac-n-cheese, served at Jiko restaurant at the African Lodge in Disney. We were just there last month, but Christey had a craving again, so I took a spin at it with a bacon-wrapped beef tenderloin steak with a shallot red wine reduction, and a side of fettuccine tossed in homemade Alfredo.
Make mine medium-rare…
by petermarcus | October 15, 2008 | In Photography, Recipes, argentinean, beef, chimchurri, dinners, filet, food, plaintain, sauces
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15 Comments
Because of the Bocuse d’Or blitz, Christey and I took a day to eat our way around the Epcot Food and Wine Festival. One of the city booths was Buenos Aires, where they served a beef with chimichurri that was probably one of our top-3 dishes in Epcot for this year’s festival.
A couple days ago, we were craving it again, and perusing my magazine collection, I found that Gourmet magazine had a Argentinean-Style Beef with Chimichurri just a couple months ago, in their August issue. It was adapted from the Abingdon Manor restaraunt in Latta, South Carolina, and I’ve adapted it myself to what I was able to buy or grow. While I was buying ingredients, I saw some wonderfully ripe yellow plantain, so I served it over some shredded plantain hashbrowns.
Southern hemisphere after the jump
by petermarcus | May 12, 2008 | In Photography, Recipes, bearnaise, beef, dinners, filet, food, french, frites, grill, sauces
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20 Comments
The March issue of Gourmet had a little recipe for steak béarnaise, with fried matchstick potatoes. It was kinda tucked in the middle, among all the other interesting French rustic meals hither and yon. How classic can you get? Meat and béarnaise, with fried potatoes. Steak frites with a twist.
Since March, I’ve probably made this recipe four times. I’ve made it more than any other idea from that magazine since I got my subscription this year.
Of course, I’ve personalized it a bit.
Mmmmm steak
