Got the weekend off and picked up some nice Choice Black Angus T-Bone/Porterhouse Steaks at Sam's (got to love our local one. Always has them at 7.79 a lb) got some fresh green beans, baking taters with all the trimmings and gonna make my Blue Cheese mushrooms and onions too. Was watching a cooking show last week and they had a Chef on talking about cooking with wine reductions in sauces. He always reduces his wine first and then adds it to the sauce so as to not lose any flavors from his sauce. I am gonna try that this time and see what it does.
The green beans have been cooking in a slow simmer with some country ham just like Grandma taught me.
The taters will be cook in my TBE...best thing for baked taters.
Gonna do the steaks on my gas grill and will take pics as I go.
Tomorrow morning is my Cast Iron Breakfast Tater Omelet....sorta like Old Dave's but a little different.
1 pound of sausage (I use Jimmy Deans Maple Sausage)
Or any other breakfast meat you would like
1 pound of diced potatoes (I use Simply potatoes)
1 Med. Onion diced
1 Green Pepper diced
12 Eggs
8 oz of shredded cheddar cheese
1/4 cup of oil
In a 12 inch cast iron frying pan brown sausage at med heat, drain and set aside
In the same pan add oil, potatoes, onions and green peppers
Cook covered for about 30 mins turning about every 5 mins.
Preheat oven to 350 degrees
While potatoes are cooking crack and scramble 12 eggs
When potatoes are done add sausage back and stir to mix in
Pour eggs into pan
Top with shredded cheese
Place in oven for 30 mins or until set
Slice into wedges and serve.
You can make this a Tex-Mex style by adding green and red chilies and Jack cheese
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