A simple Caesar salad with fresh "everything" croutons", seared scallops, avocado, grated parm and I deglazed the scallop pan with the scallop liquor and drizzled that around the plates for the croutons to soak up.
Meatball Burgers - I made a batch of mix today and decided to make a couple in the grill pan. Served on a toasted Kaiser with garden lettuce, tomato, pickles, a colby/swiss cheese blend and ketchup I made with well - ketchup, balsamic vinegar, anchovy paste, vegetable paste and a shot of Cholula Garlic Chili sauce. Man these were good!! for a side I had microwaved pork rinds - these things are the schizzle Lowrey Bacon Curls - try 'em they are yummy.
Old school, hard ham does not spoil in any length of time I have kept it around. But it is hard and it is salty. You could almost drive nails with it. It is like 20 lbs of jerky and it does not need to be refrigerated prior to opening. In fact you should probably soak it over night prior to cooking. Modern hams are tastier and moister. They need to be refrigerated, and after opening, will eventually spoil.
That's the beauty of the Swabian Hall - it really is a breed that puts on the fat, not like lots of modern breeds that are made to minimize that fat. And my butcher honours his pigs and of course keeps it on.
I've been to Flay's Mesa Grill and it was subpar, so I'm not surprised.
Some of us were talking the other day about how abysmal most restaurant nachos are. I thought I could improve on that - I did this in two layers and each layer has the same toppings.
1 pound taco seasoned ground veal
1/2 a large onion diced
Round tortilla chips
1 can Goya pink beans in sauce with onion and cilantro (water drained)
Sliced Kalamata olives
Quartered cherry tomatoes
Sliced pickled jalapenos
Shredded cheddar cheese (2% - hey I was trying)
400 degree oven
Fresh cilantro garnish
It went three and a half ways and there was none left.