The darkness of the steak is due to freshly ground black pepper and kosher salt.
It was rare.
Still have part of the strip left for tonight.
The additional oil to cook the steak was bacon oil.
The asparagus was cooked in the hot 12 inch cast iron skillet after steak was removed to rest.
Both lobster tails were flash cooked in the oven at 400F.
Squash steamed in butter.
Drink of choice was a highly expensive bottle of Taylor Port black at 9 dollars a bottle.
It was cut 50/50 with water to reduce the alcohol to 10% and on ice.
The straight stuff was good too.
Dessert was Bluebell Dr Pepper float.

Frico crusted sourdough hot ham and cheese.

@Uncle_Feist
I totally forgot about the Texas toast I bought yesterday.
Grilled cheese seems to be calling.

Family coming over for fresh garden tomato pizza. Hope it comes out ok!

My cousin Brian gave me a huge chunk of fresh Yellowfin Tuna. He was next to us at a red light an hour or two ago and shouted out “you want some tuna”. We followed him home and got about kilo chunk of fresh caught tuna.

Plan is to sear a couple of tuna steaks in the cast iron skillet with whatever ingredients we have on hand. I have sesame oil, limes, ginger root, and soy sauce.

Sounds like good combination @karstopography
Regretfully I'm being forced to eat the T bone for a third time.
Not to worry I have a plan and it isn't over cooked.
That's for tomorrow with the Grand Finale.
Tonights meal is in cheap eaten.

Good dinner. Marinade was a tad salty. Tuna was tad overcooked, but still pink inside. . Giant Aconcagua, the red ones, were delicious. They got seared with the tuna.

Pizza was a success! Mom, who tends to speak her mind when she doesn't like something, said I should open up my own Pizza place, YAY!

I'll be using the rest of my TBone with an Asian twist for brunch.
It'll probably end up looking like a slop bucket.

All manner of ingredients and steps went into this dish.
So many that I couldn't possibly do it exactly the same again.
I used the 22 inch skillet and deglazed it from all the cooking before.
But first I cooked.
Peppers.
Garlic.
A tomato.
Whole cumin.
Mexican oregano.
Ground cumin.
The new brand Sriracha sauce.
Hot smoked Spanish paprika.
The lobster butter that was reserved.
Long grain rice.
And so on.
Once toasted water was added to cook down into a thick soup base.
Cheap ramin noodles cooked with water and a shot of Knorr shrimp bullion powder.
Cold steak cut up into thin slices and soy sauce mixed in with it.
The steak remained rare and didn't cook anymore and fresh garlic ginger paste was added without cooking.
I still have enough left for another serving.
This is not a super spicy hot dish.
I basically sucked all the flavor out of that skillet I could.

Tried something a little impromptu, here. A piece of flank pulled from the bowl for grinding, fried in cast iron skillet with the tallow left over from the pressure cooking of the bones. Not true tallow perhaps, but the fat that floated up to the top of the juice and hardened. Got about a quart or so.

I really like it.

edit just checked some pages on making tallow, seems easy enough. I might start doing this as a regular thing with the deer. There is quite a bit that goes in the trash, fat caps and such, and of course the suet. Just never bothered to save it, other than the suet for the birds, which is good when we get snow cover.

I made a one dish meal (sort of) today in the Instant Pot, after making a tomato sauce last night, using an onion and some garlic, sautéed in olive oil, with some fresh marjoram and basil blended with the tomatoes, and simmered down about 30 minutes, then used that today - about 1½ qts. of thick sauce.

Today I started with a 14 oz pack of kielbasa that I cubed up, then cooked in sauté mode, until fairly well browned, and a generous amount of fat cooked out, and I transferred it to a plate with a PT. I poured out about 2 tb fat, and added about 1 tb olive oil, and started cooking a diced up bell pepper, and some chopped mildly hot peppers I had sitting around, and about 3 c of eggplant cubes. After the EP started browning I added about 2 c of okra, trimmed and cut to about 3/4", and I added the tomato sauce from last night, scraping up the fond from the bottom, returned the kielbasa to the pan, with about 3/4 c black quinoa, and just a little salt, since the sausage has salt. I put the cover on, then set the pressure cooker to 1 minute, and after it beeps, let the pressure release 10 minutes, then let the rest out. Then I stirred in about 2 cups of leftover cooked brown rice, and let it sit about 10 minutes, to absorb the remaining water. Then I stirred in about 1/4 c freshly chopped basil, and that was it.
One dish meal, with kielbasa, eggplant, bell and hot peppers, okra, quinoa, tomatoes, and rice. by pepperhead212, on Flickr

Got a small amount of chili con carne going.
Ingredients.
About a pound and a half of ground chuck.
Big handful of HEB brand chili powder.
About one half handful of fiesta brand chili powder.
Garlic powder.
Onion powder.
Mexican oregano.
3 tablespoons of cumin more or less.
1 cup of water.
15 ounce can of tomato puree.
One quarter cup or so of sweet sherry to offset the sour of the tomato puree.
This chili is not spicy hot and will go on pasta.
No salt was added except for what was in the HEB brand chili powder.

steak and sautéed corn smut, again

I decided to make a Tex Mex version of lasagna/enchilada casserole type thing.
Layers of corn tortillas onions chili and Jack cheese.
It's covered and in the oven on warm for the time being.

OMG, Worth, I was scrolling by and had to go back because it looked like you cooked 3 liitle mice!


tonight it was seared sea scalops in lemon garlic butter sauce with roasted lemon broccoli and garlic mashed potatoes.

A little bit of left overs for tomorrow night.

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I wouldn't exactly call this tri tip select.
And s good price too.
I picked it up outside Dripping Springs right next to my job site on the way home.
I needed coffee and thought I would take a look see.

Skillet cooked tri tip on stove top and oven fries.
No spices but salt and pepper.

I love a good char.

Sue_CT wrote: ↑Mon Sep 25, 2023 8:38 pm I love a good char.

It's not quite as dark as it appears.
I hate the digital phone cameras for this reason.
Sometimes the color of the food changes so often it drives me nuts.
The same goes for compressed digital music instead of analog vinyl records.
Or digital voltage meters or thermometers that young people don't understand because they've never seen the same thing with an analog meter.

Welcome to the world of digital cooking.