Local organic New York steak cooked blue in rendered duck fat, served with carrots cooked in the steak drippings on top of mashed potatoes, along with a caesar salad made with blackened heart of romaine, homemade croutons, and Parmigiano-Reggiano.
This was the best steak I think I’ve ever had. It was thick enough that I was able to seer the outside while leaving the inside still mooing. On top of that the quality of this beef was simply amazing.
Roasted eggplant served on California rice and topped with amazing balsamic. For cooking the eggplant I used my standard balsamic that I get from Costco as the quantity used would nearly take the entire bottle of the really good stuff.
Tortilla chips with chicken cooked with Penzeys bold taco seasoning, home made pico de gallo, and guacamole.
New York steak cooked in a cast iron skillet along with rendered duck fat. When the steak was done I cooked the potatoes and carrots in the same skillet with the left over duck fat and steak drippings. Served over California rice.
The steak was purchased at a local butcher and was about as thin as they sell steaks at Safeway. The meat itself tasted fine, but it is very hard to get a non-done steak from something so thin. Without the duck fat it would have been a mediocre steak.
If you have never used rendered duck fat before, do yourself a favor and get some. Think, bacon grease times 100 in deliciousness.
Baked chicken thighs with sweet paprika, black pepper, and rosemary. Served with mashed sweet potato, lightly cooked sugar snapped peas, and a glass of fresh orange & apple juice.