While most “National” sites agree that August 28 is Red Wine Day, one lone site has declared today to be both National Mushroom Day and National Red Wine Day. As far as I am concerned, that’s a great combination. Who doesn’t like wine and mushrooms?Continue reading “Seared Steak with Red Wine Mushroom Sauce”
There are some very scary things coming across my feeds – chefs teaching people how to make a grilled cheese sandwich. Really, just a simple grilled cheese sandwich. We aren’t talking gourmet cheeses and fancy techniques, we are talking slap some butter on a couple of slices of bread, put American Processed Cheese between the slices and cook on a griddle until golden with the cheese melted.
Growing up in a Filipino-American household, we ate a lot of rice. Roast Beef with stewed carrots, pan gravy and rice. Not mashed potatoes but rice. Skillet Pork Chops with creamy gravy and rice. The meat was from my Okie Father, the side from my Filipino Mother. While I do like rice, hands down I’m a potato gal.
Who remembers Stuart Anderson Black Angus restaurants? Yeah, I know that Black Angus Restaurants still exist, although hardly what they once were. Black Angus Steakhouse began as a chain in 1964 in Seattle Washington. By 2001; there were 103 restaurants in 13 states. By 2004; the number had fallen to 93, with 57 of those remaining in California. At last count, there are about 45 locations, with 31 in California.
Are you a fan of mashed potatoes? Potatoes are cheap to eat, and oh so delicious. I love potatoes. You can boil them, fry them, bake them twice if you like. It doesn’t matter. I don’t know about you, but I love it all.
Ever since I first tasted shaved truffles it was love at first bite. I will never forget Romano Cacio E Pepe finished with thin whispers of Black Truffles. The earthy taste is unmistakable.
Hubby is a real fan of meat and potatoes. It’s that whole mid-western upbringing. Most of the time when we are having a roast, I will roast the potatoes right along with the beef. Love roasted potatoes that have soaked in all the beefy drippings from a cross-rib roast, don’t you? Most of the time when making a roast, there’s an ocean of pan drippings perfect for whipping up some gravy. But what if you’re pan searing a steak? Sometimes I am in the mood for steak with mashed potatoes and rich brown gravy.
Good morning everyone! Hope you are enjoying an awesome day. It’s Saturday, and that means the start of another great adventure. Hubby, Kiddo and I live in a town of about 200,000 people. That’s fairly small by California standards. Take San Francisco with a population pushing 900,000 or LA with nearly 4 million as comparisons. Yeah, we live in a small farming community surrounded by even small farming communities. The best thing about small town life is that there is always a fair or festival or open air market somewhere. Small town USA really love to strut their stuff.
Before you start, yeah the plate is white. Just about everything I own is either clear or white since a lack of color makes life so much easier. Besides, A Blue Plate Special today has more to do with comfort diner food than the plate itself, right?
It would be safe to say no other food in the world is more closely associated with Ireland than the potato. By the 18th century, potatoes became a food staple in Ireland and the major crop grown there. By the 1840s, there were a half-million peasant farmers growing potatoes on small acreage.
I love mashed potatoes – a beautiful canvas for so many wonderful things! Smothered in gravy – oh my! Oozing with melted butter – oh yeah! As a bed for stews or meatballs or just the way they are – I’m there!