What's for dinner ?

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HD MM said:
Take the wife to L'Albatros in University Circle. Best Duck Confit I've ever had!
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Thanks for the tip. I've never heard of the place, but I'm putting it on my long list of restaurants to try.

HD MM said:
I've also started a new blog for anyone who's interested. The idea is to document recipes so I can go back and reference them from time to time. Kind of like an interactive cookbook I'm creating. I just started it 3 days ago, but for each meal, I'd like to update it. Check it out if interested....

Cooking With Matthew
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Very nice! I hope you keep it updated with recipes and pics. I'll be checking it out frequently. I usually enjoy your recipes.....I think you're in the wrong line of work, man. :)
 
Venison loin medallions browned in olive oil and served on rice with a red wine reduction (red onions, green onions, bell peppers, fresh mushrooms, and garlic), served with pinot noir.
 
Bacon Cheddar Burger in a cast iron pan.

80/20 blend of ground meat, seasoned and formed into 1/3lb patty.

Heat cast iron skillet over high heat. Cook burger for 3 minutes on each side. Top with cheese the last few minutes of cooking to melt.

I know I may get some heat for this, but I think I prefer a burger cooked like this over it being cooked on a grill. You get a nice seared crust with the cast iron. It also cooks in it's own juices. On a grill, the juices escape between the cooking grates.
 

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HD MM said:
Bacon Cheddar Burger in a cast iron pan.

80/20 blend of ground meat, seasoned and formed into 1/3lb patty.

Heat cast iron skillet over high heat. Cook burger for 3 minutes on each side. Top with cheese the last few minutes of cooking to melt.

I know I may get some heat for this, but I think I prefer a burger cooked like this over it being cooked on a grill. You get a nice seared crust with the cast iron. It also cooks in it's own juices. On a grill, the juices escape between the cooking grates.
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Looks damn good!!! What flavor you got in the glass behind the plate?
 
Fresh bluegill & crappie, caught through the extra-thick Iowa ice, and potatoes (with peppers, onions, and garlic), deep-fried out on the driveway. OK, half the fish are from Minnesota last August, but I'm still happy to be cooking outside despite the weather.

Served with copious amounts of whatever wine (including a nice Spanish cava) I can lay hands on.
 
Chicago Style Deep Dish in Cast Iron Skillet

While I'm partial to the Neapolitan version, I had to try this Chicago Style Pizza I found in the latest edition of Cook's Illustrated. The dough is from scratch. Also, check out how the pizza popped out of the pan after cooking. Shows just how good my Cast Iron skillet is seasoned! :)

I can post the exact recipe when I get home if anyone's interested. Here's some pics for now...

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Well...I'm being taken to dinner at P.F. Chang's this evening. I love good Asian food (had some outstanding Thai and Vietnamese dishes last week), but I have never been a fan of P.F. Chang's. Oh well, it's a free business dinnner so I certainly can't complain...after all, the best meals are all free. :)

Anyway, I may try the Dali Chicken or the VIP Duck... :lick
 
riffjim4069 said:
Well...I'm being taken to dinner at P.F. Chang's this evening. I love good Asian food (had some outstanding Thai and Vietnamese dishes last week), but I have never been a fan of P.F. Chang's. Oh well, it's a free business dinnner so I certainly can't complain...after all, the best meals are all free. :)

Anyway, I may try the Dali Chicken or the VIP Duck... :lick
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The lettuce wrap appetizers are pretty good.
 
NY Strip with Roasted Garlic/Worcestershire Butter

Over the weekend I grilled my first steak of the year on the grill. Found a nice thick (apx. 1") NY Strip at the grocers that weighed 1 lb.

-Let sit out for 30 minutes before grilling. Seasoned with salt, pepper and canolla oil.

-Heated up my cast iron skillet on the grill at apx. 500°F temp. Transferred the pan to my side burner over high heat and seared both sides of the steak for apx. 45 seconds.

-Transfer the steak (in-pan) back to the grill and closed the lid. Continued to cook for 6 minutes over medium high to high heat, flipping once half way through.

-Allow to rest for 5-10 minutes before slicing.

-Top with a homeade Roasted Garlic/Worcestershire Butter
 

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