Restaurants & Bars 1

home cooking...

illkid | Oct 21, 2002 06:36 PM

Just wanted to share a couple a meals I had this weekend at my own house(self-proclaimed Boston's best kept secret) I love to cook and I probly do as much home cooking as I do eating out.
Sunday AM/PM: The girl had purchased some nice yellow a nd red potatoes at the farmer's market I believe and they needed to be used so I decided to make us brunch. I sliced up the potatoes into semi-thin slices(chips) and mixed em up ina bowl with olive oil,some garlic , an onion,herbs(dill,thyme,chives) a little cayenne pepper and S+P. After they were all coated in the goodness I spread over a cookie sheet and covered them with parmesean cheese and baked @ 350 till they looked and tasted like gold. I then prepared some good 'ol fasioned Jimmy Dean sage cant get sausage like this at a greasy spoon(as much as I love em) the texture and flavor just tastes more "real" dont know how else to explain it. Then came fried eggs(in real butter....key) I have this amazing cast iron skillet that does eggs so well....again it's hard to find a rival at many breakfast joints. This wealth of flavor and cholesterol was all washed down with a couple Bloody Marys, an adapted version of my mother's recipe(they taste to good to NOT be half in the bag by 3pm). mmmmmm...
Period of rest....
Sunday PM: The girl had gone to the store and got 4 Fillet Mingons, as my sister and her brother would be joining us for dinner. You can find some pretty good prices(in comparrison to a resturaunt) for a good cut of meat....the trick is preparing it. I come from a long line of flesh lovers and they take pride in grilling and preperation. Tonight I decide to pan-fry the fillets in a little olive oil. I like to coat the cuts in a mixture of S/P ceyanne pepper and paprika(quite a bit of paprika), Get the pan good and hot(flame should be medium-low), add oil and let get hot then drop in steaks....leave 'bout 9 mins on first side then flip for an addtnl 6....the paprika gets all nice and crispy and it should be still rare in the middle....god fillets are so tender....blows my mind sometimes, you forget your eating beef. We accompnied the steaks with some steamed asparegus(which I love, but is really hit or miss...tonight was ok) and I toasted some roast garlic crusted bread and after letting the steaks sit a few to gather put em on the toast. All washed down with a little Black Opal shiraz(great wine for the $$)
Two amazing meals in a day...gotta love it, we saved some $$ and had a good time.
PS: if anyone has a good recipe for FM let me know....we've been eating it alot latley...I'd like to try something new!

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