Simple pork chop rubbed with non other than Barbarian's Steak spice (great for everything), along with grilled zucchini and fingerling potatoes in a Dijon cream sauce (very decadent.)
BBQ Steak Dinner
April 4th, 2006 by dinner
A simple filet rubbed with Barbarian Steak spice and grilled on the BBQ, serveed with a mushroom risotto and grilled zucchini.
Seafood Risotto
March 16th, 2006 by dinner
A simple seafood risotto with bay scallops, shrimp and clams. Finished with a little heavy cream, butter and Parmigiano-Reggiano. There are also onions, garlic, tomatoes and red bell pepper in the dish.
Filet Mignon in a Green Pepper Corn Cream Sauce
March 15th, 2006 by dinner
A nice thick filet, rolled in cracked pepper corns, rubbed with crushed green pepper corns and then pan fried. The sauce is brandy and cream with Cremini mushrooms. The starch is fingerling potatoes pan fried with shallots to a golden brown, the shallots became crispy and almost like shoestring onions, the vegetable is sautéed asparagus.
BBQ Pork Shoulder Chop
March 5th, 2006 by dinner
The shoulder chops are a little bit of work to eat, but there’s lots of taste to be had. Rubbed with a little Barbarian’s Steak Spice, served along with a rosti like potato hash brown topped with some grilled fennel, simple boiled carrots and spaghetti squash sautéed with onions, white wine, chicken stock and finished with parsley and Parmigiano-Reggiano.
Braised Beef Short Ribs Fusilli Col Buco
March 4th, 2006 by dinner
This is pretty simple and very good on a cold evening. Braise some beef short ribs, shred the meat, make a sauce and cook up some pasta, in this case Fusilli Col Buco. The sauce and meat cling to the pasta and along with some Parmigiano-Reggiano you can’t beat it for taste.
Glazed chicken breast
February 26th, 2006 by dinner
I bought a whole chicken and butchered it so I could french the wing bone for presentation purposes, the glaze is made from left over braising liquid mixed with a little molasses. Served with pan fried spinach and the grain on the plate is Quinoa made in a fashion similar with risotto, it’s finished with parsley and Parmigiano-Reggiano.
Roast Pork
February 19th, 2006 by dinner
A roast pork shoulder with gravy, sautéed carrots and parsnips in a little butter and simple smashed potatoes. Slow cooked for almost 5 hours, very juicy.
Roast Beef Dip
February 16th, 2006 by dinner
Anniversary dinner leftovers. An open face roast beef dip, topped with Jarlesberg cheese, and served with brussels sprouts fried in balsamic vinegar and pan fried mashed potatoes. Before and after shots.
Aniversary Dinner
February 12th, 2006 by dinner
It was my wife’s parents 57th wedding anniversary. We went all out for the dinner, the appetizer was sautéed sea scallops in a brandy cream sauce. The main course was a massive prime rib roast. The roast was rubbed with Dijon mustard, salt, pepper and rosemary. Not pictured we also had brussel sprouts, mashed potatoes, carrots and of course Yorkshire puddings. There was plenty of left over roast as you will see…
