Tomatoes

Posted by johngl

I don’t  understand it: how can people not like tomatoes? Even an Iowa farm girl like the most glorious spousal unit doesn’t like them. My step-brother doesn’t like them. One of my best friends doesn’t like them. They all consume pasta sauce, catchup, ketchup, pizza sauce, even Bloody Marys with great zeal. What’s up with all the tomato hate?

Micro Tomatoes

I mean really, how could you not like these cute little micro-sized ‘maters? About the same size as a good-sized pea, these little jewels grow wild here in Texas. I have them all over the yard thanks to hungry birds who eat them and redeposit the seeds along with a bit of fertilizer. If you start with one plant, you’ll have ten the following year.

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Pork Tenderloin Medallions with Swiss Chard

Posted by johngl

Even here in Austin, we had a tough winter this year.  Temps in the low teens killed off a bunch of my plants: avocado, pequin peppers, poinsettias, aloe, agave, a 25 year old schefflera, and mango all dead. But the Swiss chard? Two bought it, but one pulled through.

Swiss Chard, a survivor!

In celebration, I ate it…along with some additional organic Swiss chard from the local market and some pork tenderloin the most glorious spousal unit found in the freezer.

The freezer. What a fascinating place. Stuff can get lost in there for years. But every once in a while we’ll find something that’s still edible.

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Pan Seared Sockeye Salmon with Swiss Chard

Posted by johngl

For whatever reason, the Sockeye Salmon has been great this year.  I don’t know if the distribution channels are finally running smoother and delivering fresher product or what.  All I know is that this really isn’t the same salmon that was around a few years ago.

Sockeye and Swiss Chard

The color is leaning to the redder side of orange and there is no fishy-funk smell whatsoever.

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Grilled USDA Prime Ribeye with Swiss Chard

Posted by johngl

It prime grilling season here in Central Texas — the temps are still down in the low 80s making the weather simply perfect.  For you folks above the Mason-Dixon line, use this information to prepare for your 4th of July parties. If you get some Swiss Chard growing in a starter pot, you’ll have some to harvest by then.

Prime Ribeye and Swiss Chard
Grilled USDA Prime Beef Ribeye Steak, Garden-Fresh Sautéed Swiss Chard and Shallots with a Baked Potato

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Grilled Beef Tournedos and Asparagus with Duck Yolk Hollandaise

Posted by johngl

Duck eggs are a real treat for me, so when I have some on hand, I tend to go a little nuts.  Given the results of yesterday’s breakfast, I was looking for recipes where I could substitute duck eggs.

I’m also conducting an experiment with wet aging beef.  Since I am a hard-core dry aging fan, this is quite a test.

So, why not combine the two?

wet-aged beef with asparagus and hollandaise
Grilled 14-Day Wet-Aged Tournedos with Asparagus and Duck Egg Hollandaise

This worked out pretty well.

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Round One Revisited

Posted by johngl

A couple of weeks ago, a really good friend (BigDMcC) called me and gave me a ration of crap over the Battle Scallops post.  He had the audacity to tell me I had “weenied-out” on the preparation.  I hadn’t heard from him in ages and he calls me for that. What a putz. The good news is, I am very glad he encouraged me to go for it.

scallops again

So, here it is again, this time, replete with greens and the butternut squash puree.  The scallops were prepared identically to the previous post, so this one focuses on the squash and greens.

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Revival: Steak Diane

Posted by johngl

Diane, sister to Apollo, Roman goddess of the hunt, praised for her hunting skills, her beauty, and athletic ability, would probably be appalled that something made from domesticated cow would wear her name. Where is the sport in that?

Regardless, my take on this golden oldie elevates the pan-seared New York strip steak to a whole new level.

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Swiss Chard

Posted by johngl

I thought about ‘johngl does Veggies’ as a title for this posting. Then I thought I might have to follow that up with ‘Behind the Pantry Door’, ‘Deep Chard’, or (going down the hole a bit farther) maybe even ‘Crack Peppa on Tenderloin’. Never mind. We’ll keep the fun PG-rated (for now). Let’s get our mind off of the tenderloins and back on the Swiss Chard.

Garden Fresh Swiss Chard

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