So I made my way to Randall’s, who got my vote for having the Best Deals of The Week. For those of you who don’t know me, I am a hoarder (see blog entry “Cooking Up a Storm”). I base my weekly shopping list and venue(s) on who has the best sales. And I buy alot. Why not? Many wonder where I get my hoarding mentality. To me, it’s just my nature. Is it hereditary? Something in my blood?
Michael told me the steak he’d had at the Y-O Ranch Steakhouse in Dallas had been “lightly breaded” after being seasoned with “spices,” soy sauce and red wine vinegar. BREADED?? A RIBEYE?? After being offended, I was curious enough to check it out for myself…
…chickens, pigs, and tigers, oh my! – two whole chickens (head and feet attached)
The rich, dark red chili, redolent with smoky cumin, spiked with hints of ancho and poblano peppers, provided a warm, but soothing contrast to the freshly baked white bun, which was gently kissed by the sharp yellow mustard–oh please, they were just DAMN good!! I scarfed down three of them!!
There are few foods more satisfying than a good, thick, juicy steak. Fundamentally simple, the process of cooking steak has long been a topic of discussion. I plan to tackle a few variations in the name of research!
This delicious condiment can turn your most mundane goulash into mega gourmet with one drizzle! Created by steeping the delictable truffle in olive oil, this liquid luxury has the power to elevate your everyday dishes to the most elegant and extraordinary. Possessing a truly unique aroma and flavor, truffle oil can only be described as having an exotic, sensual appeal. One whiff and you know you are about to partake of something wonderful and delicious.
So there was this hurricane…
Among these posts about expensive restaurant outings, delicious home-cooked meals and fancy cocktails, I must take a moment to talk about one of the most important and meaningful dinners I’ve had the honor to take part in. I didn’t have a dinner party, and I didn’t go out to the hottest restaurant in town. It didn’t even cost me a thing.
So I’ve been using the crock pot more lately. It’s been so hot here in Houston that any alternative to firing up the oven and/or stove is welcome. I made a Chinese oxtail soup the other day (that’s another post) in the crock pot, which came out wonderful. Now I had a pack of turkey legs in the fridge that needed to be cooked. Perfect for the crock!
I was a guest in a lovely home, my hosts were some of my best friends, but what does a foodie do when he tries to cook in a kitchen that is, well, ill-equipped?