Saturday's Dinner

First off, I made a salad appetizer of sliced English cucumber and red onion. To that I added seasoned rice vinegar, sesame oil, a few drops of chili-sesame oil, salt and pepper. Let it marinate for about an hour. For the entree we served Ribeyes with Roquefort butter, roasted potatoes, dry-fried green beans and sauteed sweet Vadalia onion and mushrooms. Of course, I neglected to take a picture of the final product, but here are some of the prep and cooking...

First, the shallots that go in the butter:



The prep and cooking of the Vadalia onion and shroomies. Note that it helps the cooking energy if you have something bubbly to drink. Also, I added some of the beef stock I made a few weeks back. I saute until just about all the liquid is gone. UBER NOM:







Roquefort Butter

1/2 lb (2 sticks) butter, at room temperature
2 shallots, sliced thin (about 2/3 cup)
1 clove garlic, minced
4oz. Roquefort cheese, crumbled
1tsp. fresh thyme leaves
1Tbs. good quality red wine vinegar
Coarse salt and freshly ground black pepper to taste

Melt 1 tabls. of the butter in a small skillet over medium heat. Add the shallots and garlic and cook until the shallots are soft, about 5 minutes. Set aside to cool. Meanwhile, using a mixer or wooden spoon, beat the remaining butter until soft and creamy. Scrape the butter off the beaters or spoon. Add the cooled shallots and garlic, Roquefort, thyme and vinegar to the butter and mix together with a rubber spatula. Season with salt and pepper. Taste again for balance, adding a drop more vinegar or a dash more salt if necessary.

I usually find a nice shaped bowl, line it with plastic wrap, put some pretty flowers or herbs in the bottom and put the butter on top and gently smoosh it down. You can wrap any leftovers in wax paper and store it in the freezer.

The beans are pretty easy; first I blanch them for about 5 minutes and then run cold water over them. I very thinly sliced two cloves of garlic, then sauteed the beans and garlic in olive oil. Add salt and pepper to taste.

The potatoe recipe comes from Seester Kathy. Cube up some taters (skin on), chop up some garlic, toss with salt, pepper and olive oil. In a roasting pan they go for an hour at 400. Voila!

Our little Jax-The-Cheese-Connesewer just loves her Typhoid-Gammy!



Why the name Typhoid-Gammy? Well after the HH episode was over, Typhoid-Gammy's allergies seem to get worse and have now turned into a full-blown (haha) cold! We're trying to talk her into staying until the worse is over. I think we can wear her down because of her weakened state.

Well, we tried but it's too cost-prohibitive to change her flight. Damn it!

So, today looks like an "in" day. Poppy and MomJean/Typhoid-Gammy are going through all the pictures they took and exchanging them. Looks like we'll have a little slide show later!

Have a great Sunday!!