yummmmmmmmmmmm that sounds good!!I have two nice sized pork steaks thawing, and am going to follow Qsis/Lee's recipe for the oven bbq'd ones -, only I'm going to twist it and use yellow onion and Heinz 57 steak sauce. Been wanting to try it that way for a while now.
I have 4 lamb tenderloins in the fridge for tonight.
Lamb TENDERLOINS? Where do you get those? I've never seen them! Sounds incredible. How are you gonna cook them?
what time is supper?Got them at Fresh Market. It's a chain, but not a real big one. They're based out of Charlotte, NC, and they have stores all over the southeast, including one in your city.
I like to think Fresh Market is like the perimeter of a grocery store. They have all the sections that are usually around the outside - produce, seafood, cheese, dairy, meat, bakery, wine - but very little in terms of the aisles in the middle. What is in the aisles is hard to find specialty and organic brands.
I got the little tenderloins only once before. They are small, 2 per person. I just seared them up whole and sliced and served them medium rare. Deglazed the pan with some wine, lemon and fresh rosemary. Kept it real simple. They were outstanding!! Sort of like lamb filet mignons, but shaped like a little tenderloin.
I'll probably do it just as simply tonight, that thing about gilding a lily.....
Got them at Fresh Market. It's a chain, but not a real big one. They're based out of Charlotte, NC, and they have stores all over the southeast, including one in your city.
I like to think Fresh Market is like the perimeter of a grocery store. They have all the sections that are usually around the outside - produce, seafood, cheese, dairy, meat, bakery, wine - but very little in terms of the aisles in the middle. What is in the aisles is hard to find specialty and organic brands.
I got the little tenderloins only once before. They are small, 2 per person. I just seared them up whole and sliced and served them medium rare. Deglazed the pan with some wine, lemon and fresh rosemary. Kept it real simple. They were outstanding!! Sort of like lamb filet mignons, but shaped like a little tenderloin.
I'll probably do it just as simply tonight, that thing about gilding a lily.....
Pork steak (semi-smothered) in onions and Heinz 57, baked for an hour at 350, and mac and cheese made with a simple roux+ whole milk and sharp cheddar.
View attachment 6935
One way speaks of the article's perfection, the other speaks of the beholder's inability to see the perfection.
Uh.......whiskey please.....make it a double!
It was delicious!Looks wonderful Sass! How'd you like your rendition of it? It's definitely on my short list.
oh lord that looks soooooooooo good!! I didn't have any tomatoes today and now I want some yummy!!Smart arse!
I made the light reduction sauce. White wine, lemon, rosemary, just a bit of garlic. It was very good - but completely unnecessary. The lamb was butter-soft and sweet. It was perfect ! I served the sauce on the side, but we didn't use much of it. The meat didn't need moistening, and certainly didn't need any additional flavor.
In the one photo, I put my hand alongside the plate so you could get an idea of the size.
Smart arse!
I made the light reduction sauce. White wine, lemon, rosemary, just a bit of garlic. It was very good - but completely unnecessary. The lamb was butter-soft and sweet. It was perfect ! I served the sauce on the side, but we didn't use much of it. The meat didn't need moistening, and certainly didn't need any additional flavor.
In the one photo, I put my hand alongside the plate so you could get an idea of the size.
Actually, for once, I wasn't trying to be smart, but philosophical. :doh:
I caught it.
But I've found that philosophical works best late at night after an adult beverage. Me - I just finished washing the dishes. I'm not there!
*sniff*
Going to my room.......
I call this “Chick & Chips”. Wings fried then coated in sauce which is set for 5 minutes in a 350 degree oven.
Buffalo Sauce (1/2 Franks + 1/2 Butter) on half and BBQ on the other. Served with homemade fries (parboiled potatoes, cooled, then fried to make then crisp and crunchy). Had a salad on the side.
i want some of evrything!! YUMMYThat's interesting on the lamb tenderloins, SS. I've never seen them.
Here's my stuffed portobello mushroom:
And hubby's ribeye: