robirdstx

One Egg Over Easy on Toasted and Buttered Rye (and a Bloody Mary - not shown, because I had already finished it! 😋).

Grilled Burger with Tomato, Onion, Mustard and Mayo on a Toasted Ciabatta Bun.

Just home from our two week Road Trip and haven’t made it to the Grocery Store yet, so Pizza Delivery seemed like the best solution for Dinner Tonight.

The potatoes were creamy with some largish lumps, which I like. I don’t usually order chicken either and planned to have their lamb, but it had been taken off their menu. The good news was that the chicken was very good! Crispy skin with tender, moist meat!

New Orleans Cafe Amelie has a beautiful courtyard, but it was still so hot we opted to dine indoors. He had the Pork Loin Special and I had the Roasted Chicken.

Beer, Fries and Dogs at Dat Dog, just a two mInute walk from our NOLA bed & breakfast! Hand-rolled Angus Beef Dat Burger with Tomato, Onion, Pickles, Mustard and Catsup for him. I had the Irish Guinness Sausage Special (with Andouille sauce, onions, shredded cheddar cheese, bacon and yellow mustard).

A Bloody Mary to start us off! He had the Chicken and Sausage Jambalaya and I had the Crawfish Etouffee. And we shared dessert!

In preparation for a night in the clubs... ...we each had a Banh Mi from New Orleans’ Frenchmen Deli and Grocery. I had the Pork Belly.

We will be in New Orleans for the 4th. Decisions, decisions...

😋 What can I say, but I like crabcakes!

Hotel In-Suite Dining - Flatbread Pizza!

Crabcakes - Lump blue crab, flash fried, microgreens, guacamole, pico de gallo, creole remoulade at Port City Club, on Lake Norman, Cornelius, North Carolina

We returned to the Iron Horse Restaurant in Ashland, VA for today’s lunch: Meatloaf with French Beans, Whipped Potatoes and a Maker’s Mark Whiskey Gravy. This was The Best Meatloaf I have ever had. I asked our Waiter to ask the Chef if he could, please, share his recipe. No promises made, and no quantities given, but we did get this list of ingredients and instructions to cook at 350F to internal temp of 145F. I’ll take what I can get!

Fried Clam Basket

Smoked Boneless Short Ribs with Whipped Potatoes and French Beans at the Iron Horse Restaurant in Ashland, VA. Three of the eight in our party ordered this dish and everyone loved it. I could not decide which view I liked better, so you get both. This was so good! Fork tender beef, crispy beans and really, really good whipped potatoes with a Brandy-peppercorn Demi-glace.

Thursday’s lunch at Can Can Brasserie, Carytown, Richmond, VA with @Kim Shook was delicious and great fun! I had the small Onion Soup Gratinée and the Petite Crab Cakes. And Kim had the Croque Madame. Then, we were like kids in a candy store, in a candy store! Just steps away from the restaurant was For the Love of Chocolate!

Baja Grilled Fish Tacos with Black Beans and Rice at Kregger’s Tap and Table in Ashland, VA.

These were pretty good! Sweet meat with very little filler and nicely grilled for a bit of crunch. The sauce was very tasty with a little heat.

Monday night in Lexington at Malone’s - Hamburg. We really wanted to try the beef, but all of the food we had eaten over the last two days had caught up with us, so we went for a lighter meal. Chopped Chicken Caesar Salad for my DH... ...and the Aqua Chicago Roll for me.

On Sunday, it was on to Nashville for a one night stand in Printers Alley! Dinner at Scull’s Rainbow Room Duck Empanadas (OMG!) Crab Cakes Prime Rib Garlic Mashed Potatoes Then we moved next door to the Bourbon Street Blues and Boogie Bar for drinks and music by the Stacy Mitchhart Band. A very good time was had by all!

Thinking Can Can Brasserie!

While I was waiting for my CSO to arrive, as I said, I read this entire topic from the beginning and this post copied from the bottom of page 2 of the first part of this topic, written by Unpopular Poet, has me wanting to try his method the next time we have ribeyes. And the eggs, too. “So....the ribeyes. I have to say that this steamer continues to wow me at home. I have never been a huge fan of the sous vide ribeye -- I have always thought that the pan cooked ribeye, when done perfectly, has a better texture. The sous vide ribeye's texture was just too tender for a ribeye -- maybe that makes sense to some, and not to others, but now let us discover the steamed ribeye. This steak was the perfect marriage of pan seared and sous vide -- I did both steaks for 120 minutes at 140 and then seared them for about 45 seconds a side in a scorching hot mineral pan with some clarified butter. The results, as you can see, speak for themselves. This steak was probably the best steak I have cooked at home in a long, long while. The fat was meltingly delicious and the meat was absurdly juicy -- more juicy than the sous vide steaks I have done in the past. For whatever reason, they lost a lot less juice than the sous vide steaks I have prepared. Either way, the photos are below. To answer the previous question -- 2 ribeyes were probably the max...that is unless you could create a layered level in the unit -- something that stacks perhaps, but leaves room for air. To top things off, I steamed 2 sunny side up eggs this morning at 160-170 for about and hour and then served them on a 3 day old baguette -- which after it was sliced and toasted (following the steam cycle) was revitalized to something crispy and chewy, as if it had come out of the oven say, 6 hours ago, as opposed to 72 hours. The eggs were perfect -- nice yolks (with no run) and the whites were perfectly set to sustain a sandwich -- not messy, but not at all rubbery.”

Last night we had our dinner at Flight in Memphis and we were delighted to have @kayb join us! It was so nice to be able to meet up! We had fun talking and sharing a wonderful meal. Kay, thanks again for taking the time to join us and for recommending this restaurant! The lighting in the restaurant was very soft, so not the best photos, but everything was delicious! We started with wine! I had a flight of Pinot Gris and Chardonnay from Oregon titled Northern Exposure. Very nice! My husband had the Butcher’s Flight - Pork Tenderloin, Veal Scallopini and Wild Boar Tenderloin I chose two small plates, rather than a full flight - the Louisiana Redfish and the Lamb Ribeye

Chicken Fajitas! The marinated Chicken Breast was cooked on the grill, sliced and finished in the pan with Yellow Bell and Serrano Peppers and Onion. Served on a warm Flour Tortilla with Shredded Cheese, Salsa Verde and Sour Cream.

@Kim Shook Coming to the Richmond area next week! I graduated from TJ way back in the early 70’s and did my freshman year at VCU. Have not been back in almost three decades! Where not to miss?