What should I serve? - Page 2

What should I serve?

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 ...

Page 2 of 4 FirstFirst 1234 LastLast
Results 16 to 30 of 50
  1. #16
    Senior Member Array Rob P.'s Avatar
    Join Date
    Sep 2007
    Location
    In the sticks
    Posts
    631
    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.


  2. #17
    Member Array Riana's Avatar
    Join Date
    Mar 2009
    Location
    Fairfax County, VA
    Posts
    192
    Quote Originally Posted by Random View Post
    Option 2: Fillet Mignon with Cognac Cream Sauce, Sauteed Vegetable Mix (Asparagus, Carrots, and Baby Onions), and Risotto.
    You may only serve this if you post a recipe for this Cognac Cream Sauce you mention. Sounds divine.

  3. #18
    Moderator
    Array Bark'n's Avatar
    Join Date
    Apr 2007
    Location
    West Central Missouri
    Posts
    9,917
    Quote Originally Posted by Random View Post
    We're having guests for dinner on Saturday and I'm cooking. I've got the menu down to two choices, and I can't decide which way to go.

    Option 1: Rib-eye steak, Asparagus with Hollandaise Sauce, and Risotto.
    Option 2: Fillet Mignon with Cognac Cream Sauce, Sauteed Vegetable Mix (Asparagus, Carrots, and Baby Onions), and Risotto.

    I'm leaning a little more toward option 2 right now, but that's mainly because I had Rib-eye last week...

    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.
    -Bark'n
    Semper Fi


    "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."

  4. #19
    VIP Member Array Patti's Avatar
    Join Date
    Dec 2008
    Location
    The Show Me State
    Posts
    2,654
    This thread is making me hungry.
    Socialism is the philosophy of failure, the creed of ignorance and the gospel of envy. Winston Churchill

  5. #20
    Administrator
    Array QKShooter's Avatar
    Join Date
    Dec 2004
    Location
    Off Of The X
    Posts
    35,442
    Option 2 -

    Not that I'm fence sitting but, both choices sound great.

  6. #21
    Senior Member Array jhh3rd's Avatar
    Join Date
    Jun 2006
    Location
    nc
    Posts
    651
    Is ketchup an option for either menu?

  7. #22
    VIP Member
    Array GunnyBunny's Avatar
    Join Date
    Apr 2007
    Location
    Victoria, B.C.
    Posts
    4,016
    Quote Originally Posted by Pure Kustom View Post
    #2, Is that what you will be serving May 14-16 2010?
    What Rocky said!!

    Mrs. GB and I will also be in town for the NRA convention.

    BTW we have lots of spare .380 ammo.
    CCW permit holder for Idaho, Utah, Pennsylvania, Maine and New Hampshire. I can carry in your country but not my own.

  8. #23
    Senior Member Array jca1's Avatar
    Join Date
    Apr 2009
    Location
    NC
    Posts
    543
    Quote Originally Posted by Random View Post
    We're having guests for dinner on Saturday and I'm cooking. I've got the menu down to two choices, and I can't decide which way to go.

    Option 1: Rib-eye steak, Asparagus with Hollandaise Sauce, and Risotto.
    Option 2: Fillet Mignon with Cognac Cream Sauce, Sauteed Vegetable Mix (Asparagus, Carrots, and Baby Onions), and Risotto.

    I'm leaning a little more toward option 2 right now, but that's mainly because I had Rib-eye last week...
    You eat asparagus on purpose?
    If I gave a crap about what you think about my guns.....it was early this morning and I already flushed it!

  9. #24
    Senior Member Array Barbary's Avatar
    Join Date
    Jan 2008
    Location
    Kentucky
    Posts
    749
    Set a place for me, I'll bring dessert.

  10. #25
    VIP Member Array David in FL's Avatar
    Join Date
    Nov 2007
    Location
    Central Florida
    Posts
    2,342
    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."

    Theodore Roosevelt

  11. #26
    Member Array ROFL SQUAD's Avatar
    Join Date
    Nov 2008
    Location
    , Location, Location.
    Posts
    473
    reminds me of a shirt i saw the other day:

    ATF

    Alcohol Tobacco and Firearms

    Who's bringing the chips?

    haha


    J
    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!

  12. #27
    Moderator
    Array Rock and Glock's Avatar
    Join Date
    Nov 2005
    Location
    Colorado at 14,650'
    Posts
    12,552
    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).

  13. #28
    Senior Member Array ICTsnub's Avatar
    Join Date
    May 2007
    Location
    Kansas
    Posts
    911
    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.

  14. #29
    Member Array Random's Avatar
    Join Date
    Aug 2009
    Location
    Clayton NC
    Posts
    399
    Quote Originally Posted by Riana View Post
    You may only serve this if you post a recipe for this Cognac Cream Sauce you mention. Sounds divine.
    I first got the idea after having that exact dish at Jack & Guilio's in Old Town, San Diego. I've taken a few sources and tweaked things a bit - this is what I have now:

    Ingredients:
    • 2 fillets

    • salt

    • pepper

    • shallots

    • mushrooms

    • butter

    • 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


    Preparation:

    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

    Enjoy :)

    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...

  15. #30
    VIP Member
    Array GunnyBunny's Avatar
    Join Date
    Apr 2007
    Location
    Victoria, B.C.
    Posts
    4,016
    Quote Originally Posted by Random View Post
    Looks like I'll have to stock up for the NRA convention...
    We may just take you up on that. I trust you don't have a "NO CONCEALED FIREARMS" sign on your front door?
    CCW permit holder for Idaho, Utah, Pennsylvania, Maine and New Hampshire. I can carry in your country but not my own.

Page 2 of 4 FirstFirst 1234 LastLast

Links

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

Similar Threads

  1. Glock 17 or 19: which would serve me better?
    By Barbary in forum Defensive Carry Guns
    Replies: 44
    Last Post: February 5th, 2011, 07:37 PM
  2. Thanks to all who serve.
    By ZRT600 in forum Law Enforcement, Military & Homeland Security Discussion
    Replies: 2
    Last Post: January 22nd, 2010, 08:41 AM
  3. Honoring those who serve.
    By sgtD in forum Law Enforcement, Military & Homeland Security Discussion
    Replies: 10
    Last Post: September 29th, 2006, 09:59 PM
  4. What service should I serve in?
    By disko in forum Law Enforcement, Military & Homeland Security Discussion
    Replies: 28
    Last Post: March 29th, 2006, 07:26 PM
  5. To all who serve...
    By jdsumner in forum Off Topic & Humor Discussion
    Replies: 3
    Last Post: January 1st, 2005, 05:51 PM

Search tags for this page

rib eye that goes well with risotto

Click on a term to search for related topics.

» Log in

User Name:

Password:

Not a member yet?
Register Now!

» DefensiveCarry Sponsors