chefmd

Meat and potatoes for breakfast. Why not.

Roasted chicken with shiitake mushrooms and salsa verde

I actually like to sear my steaks in a screaming hot cast iron pan. I think it preserves the inside temperature that was so precisely achieved via souls vide. I am much more likely to over cook steak on the grill. Especially a thin steak such as rib eye cap. When I buy rib eye, I try to find the one with cap attached. DH gets the eye part and I get the cap and what he calls gristle

Thank you @andiesenji

My next door neighbors at beach house own Nice and Fleezy antique shop in North Beach. They found me #8 Grizwold skillet. I have immediately used to fry bacon and eggs! And the price is right! 25 dollars

Bacon fried in my newly acquired Griswold #8 skillet. When bacon was nice and ready, I pushed it aside and fried the eggs. Disclaimers. I did not cut the bacon, bought it pre cut. It was probably the end piece and had a very nice meat to fat ratio. Also the amount of bacon is for two people. DH likes his eggs scrambled and those were cooked separately.

Tomato and Parmesan risotto with thinly sliced left over steak.

Thin pork chops quickly seared in cast iron skillet and corn on a cob.

Italian sausages and new potatoes cooked at 350 steam bake for 40 minutes. It's just not fair. CSO cooks food regardless of my (legendary in my own mind) skills.

Shaved zucchini with feta, basil, (over)toasted pine nuts.

Wild Alaskan salmon with roaste greenish tomatoes.

Individual casserole made with corn, onions, squash, slow roasted tomatoes, bacon.

Cattail? gfron1?

Swordfish cooked in CSO steam bake 325 for 20 minutes with the side of sauteed corn, zucchini, green(ish) tomatoes. Fish was almost custard like in texture.

Campari aperitif while awaiting a storm in Chesapeake Beach, MD.

Had to make this cocktail ! Plenty of mint but no lemon. So I used lime.

Roasted chicken with fried "green" tomato. I bought tomato while green but it was quietly trying to become red, so I fried it );

Wedge salad. Feta cheese in the dressing. Bacon, of course. Tomatoes cause I had them.

Grilled boneless chicken thighs with rice and roasted tomatoes.

Tuna poke with wasabi, garlic, soy sause, chili oil.

Pre dinner Aperol and Eldeflower on the rock.

Le Creuset fondue pot for 8 dollars. Pretty.

I think real dry aging is a very precise temp/humidity process. Not sure if you are going to try it in a home or professional kitchen. Here is a few easy things you can do to the steak to enhance that funky umami dry aging qualities. Sorry if it is not what you are looking for or if it is too basic http://www.epicurious.com/expert-advice/how-to-fake-dry-age-steak-article

Red pepper stuffed with chicken, rice, sauteed onion, tomatoes.

Nando peri peri chicken reheated in CSO with the side of sauteed corn, zucchini, onions.