10-Day Dry-Aged Ribeye with Blue Cheese

Posted by johngl

There we were, most glorious spousal unit and I, ready to have some small three-day dry-aged ribeye steaks when BigDMcC called me about those Tomahawk Ribeyes last weekend. What’s a guy to do?

The small ribeyes went back into the dry-aging fridge for another week.

Trimmed dry-aged beef

Here they are again after trimming the dried dry-aged bits off. While parts looks rather browny-black in the photo, they are actually deep, dark purple-colored.

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Tomahawk Ribeyes. Dueling Chops!

Posted by johngl

As I was navigating through traffic Friday evening, my phone emitted it’s text message tone. Rolling up to a long queue at the stop light at Ben White and Brodie, I gave my phone a look-see.

BigDMcC: I’ve got two two-pound Niman Ranch Tomahawk Ribeyes. What are you doing for dinner this weekend?
JohnGL: Going to your house?

Thus began the impromptu odyssey of the mega-steak. If it seems like I’ve been eating a lot of red meat lately, you wouldn’t be far off.

Grilled Tomahawk Ribeye Steak

We rearranged things a bit and Big D made the trek south to our place and James, another friend of ours, joined in the fun a few minutes later. I love it when a plan comes together.

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Grilled Ribeyes and Roasted Russet Burbank Potatoes

Posted by johngl

We were tripping the rift inside of Costco yesterday and developed a hankerin’  for some red meat somewhere along the way. But this post isn’t really about steak — though you will see steak posted — it’s about the potatoes.

Oven Roasted Russet Burbank Potatoes

These may well be the best roasted potatoes I’ve come up with in a while and I’d thought I’d share the secret formula. Well, that’s a bit of stretch. I do this blogging thing to keep track of my own cooking adventures, but if you feel like coming along for the ride, I don’t mind.

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Steak Frites

Posted by johngl

I can’t tell you how often I find myself staring into an open refrigerator, hand on top of the right side door, moving stuff around with my left, just to see what we have in there. Usually, there is some really good food in there, leftover from some fresh-made dinner we had a few days prior.

Sometimes, in those not-so-rare-as-they-should-be moments where I’m lacking inspiration, I will ask most glorious spousal unit what she wants for dinner. She rarely answers me directly — on many things, not just food questions — which tends to annoy my hyper-direct nature. For instance, the answer to my query: What would you like for dinner? was “We should use those potatoes leftover from the pork roast for something.”

I swear, she could run for office. Well, okay, she could run for office as long as I was locked away somewhere.

Anyway…

Steak Frites

Yep, those pommes frites are those leftover potatoes and they came out pretty darned tasty.

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Christmas Eve Surf & Turf: Pan-Seared Scallops, Prime Ribeye, and Roasted Fingerling Potatoes

Posted by johngl

Earlier today, my most glorious spousal unit and I were shopping and doing some general wandering around when we ran across some prime grade ribeyes we couldn’t pass up.

This Christmas Eve dinner started there then evolved into surf and turf with the addition of some U-15 scallops and roasted potatoes. Wandering around and seeing what is available is a great way to put a dinner together.
Prime Grade Ribeye, Pan-Seared Scallops, and Roasted Potatoes
This is really a pretty easy meal to throw together and actually only takes an hour to fully prepare (and that is only because the potatoes take a while to roast).

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July 4th Steak and Egg Breakfast

Posted by johngl

My good friend and fellow wine and food lover, BigDMcC, was coming over to join in on the second annual July 4 Paella Fest (stay tuned for tomorrow’s post) and, since we were going to have a big day of cooking ahead of us, I thought it best we start the day with a hearty breakfast of bone-in, grilled dry-aged ribeye, farm fresh eggs cooked in duck fat, and some duck bacon.  Oh, and an English muffin.  Sorry, I didn’t have any Texas Toast available.

Tasty Steak and Eggs

Not a bad way to start the day.

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Pommes Frites (aka: French Fries)

Posted by johngl

So, the other day I had a few friends over for a long lunch.  There were a few items leftover including three baked potatoes.  I’ve come up with a number of things to do with leftover spuds over time, but today for lunch, I decided on some pommes frites.

Pommes Frites
Exquisitely crunchy, these “fries” are a great way to use up some extra baked potatoes

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