T Bone steak was on sale for $5.99/lb. so I bought a whole loin, 25lbs.. I had the end pieces tonight along with salmon cakes made up from frozen Salmon. Mixed veggies and grilled garlic bread rounded out the meal. My daughters boyfriend ate the last 3 Salmon cakes, I think he really like them.. :lol:
Gotta love a T bone, two steaks in one. :mrgreen:
Now I'd have been impressed if you set out to hunt down an auroch, got one, dressed and froze what you weren't feasting on with the folks. Especially since they are extinct.
Just a note: When I come over, I like my filet mignon buttered and peppered, rare. Pan seared with garlic, finished in the oven at its highest temperature for 4 minutes.
I don't recall where I got this recipe, but it was dinner tonight with sides of shrimp toast:
1 pound white firm flesh fish fillet
Marinade
1 egg white
1/8 teaspoon salt
2 teaspoons rice wine
1 tablespoon cornstarch
Soup
2 tablespoons grapeseed oil
1 tablespoon Szechuan hot bean sauce
One 1" piece of ginger peeled and sliced
4 cloves garlic sliced
1 scallion cut into 1/2" pieces
1 tablespoon Szechuan peppercorns
1/4 cup Szechuan dried red chili peppers
1 tablespoon rice wine
2 teaspoons soy sauce
2 cups fish or chicken stock
2 celery stalks sliced
1 cup napa cabbage cut up
Cut fish into 2" pieces. Mix Fish Marinade ingredients and toss well with fish fillet. Set aside to marinade for 20 minutes.
Heat oil in a large pot. Add hot bean sauce and stir until fragrant, about 1 minute. Add ginger, garlic, half of scallions, Szechuan peppercorns, and dried chili peppers. Cook until fragrant, about 1-2 minutes, being careful not to burn the peppercorns or chili peppers. Add rice wine and soy sauce and stir another minute. Add stock and bring to a boil.
Place celery and napa cabbage in a clay casserole. Lay marinated fish on top.
Pour soup on top of fish. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes until fish is cooked through.
Serve over steamed brown rice.
Lots of Green tea. Lemon ices for desert.