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Originally Posted by BamaVol
(Post 37297726)
My friends did not leave last night until after 7:30. Mrs BV was satisfied with the cheese and crackers. I discovered I was hungry enough for dinner but didn’t really have anything I could cook quickly and consume before bedtime. Until I discovered an old half bag of pizza rolls at the bottom of the freezer. Regretting that this morning.
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Back from my trip and decided to dig into my stash of frozen foie gras medallions and since the bottle of 2017 Sauternes is a full bottle there’s going to be a few (likely three) consecutive days of seared foie gras. I know I wasn’t aesthetic with this dish, but, it’s very flavorful because a vintage port balsamic reduction is added amd it’s accompanied by fresh pineapple that has been simmering in vintage port and aged balsamic. Main course marinated hanger steak and smashed black truffle yellow potatoes with a 2022 Paso Robles. The hanger steak was seared in the same pan as the seared foie medallions with the remaining foie gras fat.
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Originally Posted by gaobest
(Post 37297040)
What was your routing?
I baked salmon again - the rosemary was a mistake as it became hard and felt like biting into bones. I ate most of the fish but couldn't finish it all. https://cimg8.ibsrv.net/gimg/www.fly...982747781.jpeg |
Originally Posted by ElevatorEnthusiast
(Post 37298738)
Cape Town - Austin through IAD with a 3 hour layover
I baked salmon again - the rosemary was a mistake as it became hard and felt like biting into bones. I ate most of the fish but couldn't finish it all. https://cimg8.ibsrv.net/gimg/www.fly...982747781.jpeg |
Originally Posted by ElevatorEnthusiast
(Post 37298738)
Cape Town - Austin through IAD with a 3 hour layover
I baked salmon again - the rosemary was a mistake as it became hard and felt like biting into bones. I ate most of the fish but couldn't finish it all. https://cimg8.ibsrv.net/gimg/www.fly...982747781.jpeg |
Originally Posted by corky
(Post 37298994)
I assume you used dried rosemary. Unless you grind it, it isn't pleasant to bite into. Fresh rosemary can be a bit more pliable. Sometimes i just infuse the flavor of rosemary but remove most before eating. I have Fresh rosemary growing in my yard & use it a lot but I don't like biting in to it.
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Originally Posted by corky
(Post 37298994)
I assume you used dried rosemary. Unless you grind it, it isn't pleasant to bite into. Fresh rosemary can be a bit more pliable. Sometimes i just infuse the flavor of rosemary but remove most before eating. I have Fresh rosemary growing in my yard & use it a lot but I don't like biting in to it.
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Originally Posted by Miesque
(Post 37299560)
This is one of the reason why now I pretty much just buy crushed rosemary when I buy it dried - in that form its great for roasted potatoes and lamb chops et al. For salmon however, I am a big fan of Dill instead of Rosemary - Dill & Lemon and texture wise also goes well with the salmon.
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We were out running errands when dinner time arrived yesterday. The first place I encountered was Ruby Tuesday. I had the garden bar, two trips, and really enjoyed it. The vegetables were crisp and fresh. The bar itself was kept neat and clean. There was a nice variety of premade salads (disclosure: all 3 of my sons worked at one time for RT and the youngest started out running the salad bar. He told me that he got to choose 3 premade salads every day from a list of maybe 12). We got the last 2 seats at the bar. Naturally the only beer that wasn’t 2 for 1 was the only one I’d consider drinking. Fellow patrons at the bar were a little creepy, but I kept my back to the creepiest. Really the only issue was odor - most Ruby Tuesday locations could do with a deep clean.
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Originally Posted by BamaVol
(Post 37299951)
We were out running errands when dinner time arrived yesterday. The first place I encountered was Ruby Tuesday. I had the garden bar, two trips, and really enjoyed it. The vegetables were crisp and fresh. The bar itself was kept neat and clean. There was a nice variety of premade salads (disclosure: all 3 of my sons worked at one time for RT and the youngest started out running the salad bar. He told me that he got to choose 3 premade salads every day from a list of maybe 12). We got the last 2 seats at the bar. Naturally the only beer that wasn’t 2 for 1 was the only one I’d consider drinking. Fellow patrons at the bar were a little creepy, but I kept my back to the creepiest. Really the only issue was odor - most Ruby Tuesday locations could do with a deep clean.
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Originally Posted by ILuvParis
(Post 37299963)
Your last sentence would keep me from even thinking of going into one.
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https://cimg3.ibsrv.net/gimg/www.fly...0ba6b26f6.jpeg
Eating at home tonight. Grilled Cornish game hen, jerk seasoning. grilled zucchini cilantro lime rice |
Day 2 of Foie Gras &Sauternes with vintage port balsamic reduction and pineapple. Main course today is a simple pan seeared Prime Strip and potatoes fried with the foie gras pan remnants as well as steamed green beans
https://cimg1.ibsrv.net/gimg/www.fly...4a38fce91.jpeg https://cimg1.ibsrv.net/gimg/www.fly...2cd824620.jpeg |
Talking about salmon & dill got to me
with grilled sweet potatoes and spinach https://cimg8.ibsrv.net/gimg/www.fly...88d3567f4b.jpg |
Tonight, seared venison medallions with black truffle smashed potatoes, steamed green beans and a 2014 Saint Julien (my go to varietal for venison). Third day of seared foie gras w/Sauternes appetizer. Dessert will be a petite slice of Black Forest cake once I digest a bit.
https://cimg9.ibsrv.net/gimg/www.fly...1fafdd5cc.jpeg |
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