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Posted on 10/15/21 at 12:39 pm to msap9020
Pasta salad
Posted on 10/15/21 at 12:47 pm to KamaCausey_LSU
quote:
Roasted brussels sprouts, tossed in a chili garlic sauce.
sounds perfect
Posted on 10/15/21 at 1:33 pm to msap9020
quote:
cut them in half I am assuming you mean the short axis?
Correct. You are creating two small towers if that makes sense. You're not making boats
Posted on 10/15/21 at 1:38 pm to Midget Death Squad
Roger that - thanks midget!
Posted on 10/15/21 at 2:31 pm to msap9020
Cream Corn - Had some two weeks ago that was spectacular. Served in a Ramekin with a corn bread crust over the top.
Posted on 10/15/21 at 2:56 pm to msap9020
A red wine reduction is really good. Didnt read the entire thread, but green bean bundles are always delicious.
Bacon wrapped, butter, salt, brown sugar. A good flavor bomb bite and when wrapped the way they are , make a good presentation.
Bacon wrapped, butter, salt, brown sugar. A good flavor bomb bite and when wrapped the way they are , make a good presentation.
Posted on 10/15/21 at 3:09 pm to msap9020
quote:
Doing some Snake River Filets tonight
Not a side, but make some Stilton butter for the steaks.
Posted on 10/15/21 at 3:10 pm to msap9020
Turnip gratin.
Posted on 10/15/21 at 3:19 pm to OTIS2
potatoes lyonnaise
Posted on 10/15/21 at 3:40 pm to msap9020
Trulucks does these “Steakhouse Hashbrowns”
Here is my guess on how they’re made:
Peel and Cut up a couple lbs of red or Yukon potatoes, boil until just tender then strain.
Heat oven to 425 with a black iron skillet in it.
Mix potatoes in a bowl with butter, salt, pepper garlic and chopped parsley. Smash some of them, but leave some in whole pieces.
Remove skillet from oven. Add a couple tablespoons of duck fat, let it melt and swish it around the skillet. Dump in potatoes and press into the skillet to take its form. Put it back into the oven until heated through and the top is browned.
While the potatoes are in the oven, mix some creme fresh or sour cream with some chopped chives and a squeeze of fresh lemon juice, put in fridge to chill.
Remove skillet from the oven and cover with a plate or serving platter Flip it over to turn the potatoes out onto the plate, retaining the shape of the skillet. It should have a browned crispy crust. Serve with a big dollop of the chive cream right on top.
Killer!
Here is my guess on how they’re made:
Peel and Cut up a couple lbs of red or Yukon potatoes, boil until just tender then strain.
Heat oven to 425 with a black iron skillet in it.
Mix potatoes in a bowl with butter, salt, pepper garlic and chopped parsley. Smash some of them, but leave some in whole pieces.
Remove skillet from oven. Add a couple tablespoons of duck fat, let it melt and swish it around the skillet. Dump in potatoes and press into the skillet to take its form. Put it back into the oven until heated through and the top is browned.
While the potatoes are in the oven, mix some creme fresh or sour cream with some chopped chives and a squeeze of fresh lemon juice, put in fridge to chill.
Remove skillet from the oven and cover with a plate or serving platter Flip it over to turn the potatoes out onto the plate, retaining the shape of the skillet. It should have a browned crispy crust. Serve with a big dollop of the chive cream right on top.
Killer!
Posted on 10/15/21 at 3:45 pm to dpd901
Beets in the oven. Cut in half, olive oil and salt and pepper until tender!
Posted on 10/15/21 at 5:33 pm to Run up middle
Add me to the Brussels list. I'm actually growing my own on my condo balcony. Bonus: you can saute and eat the leaves. They taste like a mix between Brussels, kale, and spinach.
Posted on 10/15/21 at 6:21 pm to msap9020
Shrimp skewers
Posted on 10/15/21 at 10:46 pm to Sus-Scrofa
Grilled lettuce. Split romaine, olive oil on both sides, salt and pepper, roast on grill 30-45 seconds on each side, top with bacon, Parm, basalmic and oil.
Posted on 10/15/21 at 11:44 pm to msap9020
A smaller steak.
I only eat steak a few times a year, so When I eat steak, I eat steak. I just don't get jazzed over the sides.
That said, I do like a bowl of sauteed mushrooms to go with a bite every now and then and that's my real answer.
I only eat steak a few times a year, so When I eat steak, I eat steak. I just don't get jazzed over the sides.
That said, I do like a bowl of sauteed mushrooms to go with a bite every now and then and that's my real answer.
Posted on 10/17/21 at 3:26 am to Paul Allen
quote:
Sautéed mushrooms
I think of sautéed mushrooms as a garnish, not a side. I love them with steak but I don’t eat them by themselves. Every bite of mushroom is accompanied by a bite of steak. I’ve covered steaks with a large portobello cap so I get some of both in every bite. It’s like if you topped your steak with blue cheese. Or had steak Oscar where it’s topped with crab meat and Hollandaise sauce.
There’s nothing I like more than asparagus with steak but, really, any green vegetable will do. Corn on the cob is also acceptable. And some sort of starch is nice. My ideal steak meal includes sautéed mushrooms, asparagus, and a baked potato. But mashed potatoes are fine. Or home fries. (Or hash browns if I’m having steak and eggs.) Or even rice pilaf.
Honorable mention to a lobster tail. Does that count? I love some surf ‘n’ turf.
Now I’m hungry.
Posted on 10/17/21 at 8:51 am to Treacherous Cretin
Some of my plates with different sides.
Grilled peaches and tricolor potatoes.
Grilled tricolor carrots.
Grilled squash and loaded potato.
Charred romaine and sweet potato.
Mexican street corn.
And of course asparagus.
Grilled peaches and tricolor potatoes.
Grilled tricolor carrots.
Grilled squash and loaded potato.
Charred romaine and sweet potato.
Mexican street corn.
And of course asparagus.
Posted on 10/17/21 at 4:05 pm to msap9020
Sweet potato fries. I get my cuts and toss in some olive oil, melted butter, salt & pepper. Put in oven 375 until cooked through and broil for a few minutes after that to the crispiness you want.
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