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Archive for the ‘Beef’ Category

Leftovers

From Thursday night.

Ribeye Steak

Garlic mashed potato, haricot vert, fried onions, some kinda broccoli/cauliflower hybrid. This portion is partially The Mouse’s, The Cat’s, and The Cat’s friend (who didn’t touch the meat (too full from the other dishes). Best leftovers ever. Hee hee.

Thanks Chef H.

btw, The Mouse will not have access to a computer for the weekend. Postings will resume on Monday, probably Tuesday. Have a great weekend.

Enjoy. Eat well.

The Mouse

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Scraps?

Waste not want not. The Mouse thinks that what’s the meat manager’s theory.

“Scraps” from the daily cutting process.

Beef

Beef shoulder clod. The Mouse learned something new. Never knew about this cut before.

Cooked

Very lean, super tender. The Mouse might look for that cut in the market. Nom!

The butcher can give The Mouse “scraps” anytime. Hee hee.

Enjoy. Eat well.

The Mouse

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Warehouse received an order for 16 oz. slabs of rib steak. Butcher had one slice at the end that didn’t meet the weight requirement plus some trimmings. Rather than toss the “leftovers”, meat supervisor fried up the “scraps”. Staff got to sample for “testing” purposes (quality control), wink wink.

Pan-seared

Samples, for Testing Purposes

Pan-seared rib steak, salt and pepper seasoning.

The Cat brought home a mousie bag from her lunch.

Pan-Fried Ahi Belly

Nom!

The Mouse ate good yesterday.

The Cat and The Mouse have the day off today. American Independence Day, Yay!

Enjoy. Eat well.

The Mouse

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Last week’s dinner, epic for The Cat.

Started with a text to Chef H, our menu choices: Caesar Salad, lobster bisque, crab cake, Vitello Tonnato (to try), lobster risotto, and souffle for dessert.

Chef responded “Looking at the menu … I say leave it to Chef.”

Ok, sigh, he has never steered us wrong.

To The Cat, from Chef

The Cat’s cocktail.

Watermelon Martini

Chef’s tasting menu: Lobster Bisque, lobster in cognac, flamed at table (The Mouse didn’t take a pic).

Caesar Salad

Extra anchovies on the side for The Mouse. Nom!

Crab Cake

Black bean sauce, tomato coulis, tropical fruit garnish.

Vitello Tonnato

Yellowfin Ahi sashimi, oven-roasted veal, white tuna sauce, pesto and caper vinaigrette. The Mouse wanted to try based on the menu description. Try try. The Mouse thinks, could’ve used a shoyu wasabi (or Coleman mustard) dipping sauce, but don’t tell Chef. Jus’ The Mouse’s Asian palate.

Yuzu Sorbet

Palate cleanser. The Mouse could eat a bucket of this.

Wagyu Rib Eye, Morel Mushrooms, White Asparagus, Lobster Risotto

Chef (restaurant) flew the white asparagus in from Holland. Jet lag. Hee hee.

Grand Marnier Souffle

.

Fireworks

.

Orange Peel Fire Fountain

The Mouse always loves this part.

Banana Foster

Chef loves presenting this dessert. Locally grown apple bananas.

See? Told ya epic. If you notice, all of the items listed/requested were on the menu and more. So publicly, it’s Chef’s choice menu, but The Mouse privately had some input. 😉

Enjoy. Eat well.

The Mouse

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The oxtail. Part II.

After the parboil (about 30 minutes), drained, cooled, and refrigerated.

Trimmed the outside fat (think fat cap).

Into the pot. Oxtail, tree ear fungus, heavy soy sauce, salt, pepper, sugar, vodka, orange extract, ginger. Slow simmer for about an hour, add peanuts, more slow simmer for another 90 minutes, add turnip and bamboo shoot, more simmer for another hour or so.

Braised Oxtail Stew – Asian Flavor

The Mouse style.

Right now, the stew is resting in the refridge for at least overnight to let the flavors and liquid soak and distribute.

Enjoy. Eat well.

The Mouse

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