Steve Kroll
Wine Guy
Early dinner tonight. I picked up some nice Barramundi fillets at the store, so I breaded and baked those, and made a side of pan fried cauliflower. The sauce on the fish is lemon basil butter.
I had a 7 oz. filet mignon steak I rescued as half a par in my Safeway manager's specials a few weeks (froze then thawed) which cost $3+ for a beautiful 7 oz. piece. I love these "last day" manager's specials because too many people don't realize the FDA reguations are absurd. My Canadian friend and sometimes cooking mentor takes last day beef steaks and ages them in his fridge for 1-2 weeks, and THEN cooks them. I thought he was crazy but I know he is a fellow intellect so I trusted him and discovered myself that he was right. Eating a 2 week old steak won't kill you (as long as it's refrigerated) and it's just a myth that you can't age steaks in your fridge. Try it yourself if you don't believe me.
I served my steak with home made wasabi (from powder) and blue cheese butter (the recipes say 1 T. blue cheese to 4 T. butter but I half the ratio), and my Potatoes Franconio recipe. If you Google that do not confuse it with the franconia recipe, MY recipe comes from my old friend's family restaurant Franconio's (I've never been there, long gone by now probably, and my friend long gone now probably too. But it is FRANCONIO not ending with an "A" as Google will tempt you.
Anyway it was good! The filet mignon attempted to "mooooo" until I stabbed it a few times, and cut off pieces until there wasn't any piece large enough to "mooooo."
Maybe I have a good immune system, maybe I have a good digestive system, maybe I hark to primitive man and maybe it's just beef sashimi. Whatever, it was good.