Let's Talk BBQ
FORUM SPONSORS => MAK Grills => Topic started by: KyNola on August 02, 2014, 09:56:56 PM
-
Wood fired MAK grilled porterhouse steak and thick sliced Vidalia onions. Served along side is Cognac flambéed crimini mushrooms.
(http://i497.photobucket.com/albums/rr340/lnjrudolph/Dinner2_zps5cc0cf0c.jpg)
"Beef, it's what's for dinner."
-
My apologies for the huge damn pic. I tried to delete the post and it wouldn't let me for some strange reason.
Sorry guys.
-
No problem with size - It looks like I could lick the screen!
But if you want it deleted - just let me know and we can do it.
-
That looks delicious!
-
Picture size is fine.
Steak looks fantastic!
-
When you make good food you should have a big picture.
-
Tee,
How do you make the picture BIGGER???
That is a serious dinner. Tell me more about the shrooms.
Art
-
Looks very good, wish I had a way to smell the food
-
really nice cook larry. everything looks fantastic. 8)
-
Looks most excellent - especially the Cognac mushrooms - their sheen tells me they must be packed with flavor
-
Looks like a nice dinner.
-
Steak looks great!!! A nice plate of good food!!! Don
-
Steak looks great!!! A nice plate of good food!!! Don
X2
-
Looks most excellent - especially the Cognac mushrooms - their sheen tells me they must be packed with flavor
X2 - for sure - how did you do the mushrooms?
-
Fantastic job Larry :P :P :P
-
Excellent looking plate, nicely done. ;)
-
Excellent looking cook! Picture size is all right, EXCEPT that being that large causes more drool to come out of my mouth! LOL
-
Thanks everyone. The mushrooms are quite easy to do. I remove the stems and quarter the caps. Into a saute pan over medium heat with olive oil and butter, about 2 tablespoons of each. As the mushrooms begin to soften they will turn a bit darker. At that point I salt and pepper them and add a healthy glug of Worcestershire sauce. Let the Worcestershire reduce, at least by half, to almost gone. At this point remove the pan from the heat and add Cognac, about 1/8-1/4 cup and light it with one of those grill type lighters. Return the now flaming pan to the stove and allow it to cook until the flames die out. Toss in another 2 tablespoons of butter so the Cognac sauce thickens and takes on a nice shine.
Serve immediately and don't forget the sauce!
-
Thanks everyone. The mushrooms are quite easy to do. I remove the stems and quarter the caps. Into a saute pan over medium heat with olive oil and butter, about 2 tablespoons of each. As the mushrooms begin to soften they will turn a bit darker. At that point I salt and pepper them and add a healthy glug of Worcestershire sauce. Let the Worcestershire reduce, at least by half, to almost gone. At this point remove the pan from the heat and add Cognac, about 1/8-1/4 cup and light it with one of those grill type lighters. Return the now flaming pan to the stove and allow it to cook until the flames die out. Toss in another 2 tablespoons of butter so the Cognac sauce thickens and takes on a nice shine.
Serve immediately and don't forget the sauce!
Sounds delicious. Thanks for posting the recipe
-
Steak looks awesome!! Thanks for the info on the shrooms, I want to try that.
-
Steak looks awesome!! Thanks for the info on the shrooms, I want to try that.
X2 - Thanks!
-
Reservation for 2 for September 26th please!!!!! That looks great, I don't think we'll see anything that well presented at BBQ on the River