This is a discussion on What should I serve? within the Off Topic & Humor Discussion forums, part of the The Back Porch category; I would switch from sauteed veggies to roasted veggies (same mix) and add some bell pepper squares and onion slices to it. Just put the ...
I would switch from sauteed veggies to roasted veggies (same mix) and add some bell pepper squares and onion slices to it.
Just put the veggies in a bowl and add some extra virgin olive oil, salt, pepper and mix until everything is covered. Then place on a sheet pan and roast in the oven (350*) for 1/2 hour or so stirring once.
This would be more like Au Poivre in effect while lightening your work load while cooking. It will also go well with the Risotto although the traditional starch should be potato (mashed or fries).
Alternatively you could just go with a brown pan sauce rather than the cream sauce.
Ahhh, but did your guests have Rib-eye's last week? That is the question. It's about pleasing the guests, not pleasing yourself.
Ok, it's a little bit about pleasing yourself.
Personally, you can't beat a good Rib-eye for flavor and I prefer the Rib-eye over about any other cut. Try a "french cut" bone-in rib-eye for a change up! Makes for a stunning presentation and I think may even enhance the flavor a bit.
"The gun is the great equalizer... For it is the gun, that allows the meek to repel the monsters; Whom are bigger, stronger and without conscience, prey on those who without one, would surely perish."
This thread is making me hungry.
"I'm not fluent in the language of violence, but I know enough to get around in places where it's spoken."
Option 2 -
Not that I'm fence sitting but, both choices sound great.
Set a place for me, I'll bring dessert.
A lot of people won't see much of a choice......both are steak, veggies, and Risotto.
FWIW, I personally prefer a Ribeye any day over a Fillet though.
"Far better it is to dare mighty things, to win glorious triumphs, even though checkered by failure than to rank with those poor spirits who neither enjoy much nor suffer much, because they live in a grey twilight that knows not victory nor defeat."
reminds me of a shirt i saw the other day:
Alcohol Tobacco and Firearms
Who's bringing the chips?
If you're going to carry one weapon, might as well carry two, because as the saying goes, "Two is one, and one is none."
"Liberals can decline or whine, but I will still carry and conceal mine." - Cold Warrior. Excellent quote good sir!
I'd vote for the Fillet menu, if the veggies are all fresh. What type of Risotto?
The asparagus sounds good, but the Cognac sauce on the fillet sounds better. If you can only get fresh asparagus, I'd go with No.1.
It's all about fresh. That assumes the two meat cuts are of equal quality (although of distinctly different character).
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"He went on two legs, wore clothes and was a human being, but nevertheless he was in reality a wolf of the Steppes. He had learned a good deal . . . and was a fairly clever fellow. What he had not learned, however, was this: to find contentment in himself and his own life. The cause of this apparently was that at the bottom of his heart he knew all the time (or thought he knew) that he was in reality not a man, but a wolf of the Steppes."
Option 1. But mix it up, and leave them in roast form. And I'd be glad to come by and show you how to make a perfect Hollandaise Sauce in less than five minutes with only 3 eggs, a lemon, a stick of butter, cayanne pepper, and a microwave.
I'm not a lawyer or a LEO, just a pantload with a computer.
- 2 fillets
- olive oil
- 1/2 cup cognac
- 1/4 cup cream
- 1 tbl mustard
- a little more cognac for marinading
- a little more cognac in a snifter
1. marinade steaks with cognac 45 min @ room temp
2. slice shallots and mushroom
3. blend cream and mustard (I use a whisk and whip the cream so it's nice & thick)
4. sprinkle salt & pepper on fillets and sear both sides in a hot pan.
5. at the same time, saute the shallots & mushroom (I like to add a little butter to the searing pan and use the same pan)
6. transfer fillets to the oven, set to broil, to finish cooking
7. deglaze the pan with the cognac and flame
8. after flame dies, add broth, then add cream & mustard
9. when fillets are done, remove and let rest (I take them out at about 130 degrees, which gives an almost perfect medium after resting about 7 minutes.)
10. strain sauce (optional - depends on if you want a smooth sauce)
11. pour sauce over fillets to serve
As for everyone else: quite seriously, if anyone is nearby and wants dinner some time, PM me - I'm something of an amateur chef and I really enjoy cooking for people. Looks like I'll have to stock up for the NRA convention...