Text 24803, 104 rader
Skriven 2009-06-08 08:21:00 av MICHAEL LOO (1:123/140)
Ärende: PA trip 699
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Breakfast: lamb 'n' eggs - fried marrowbone chops and
some more of those Amish eggs over easy with harissa.

No lunch.

Dinner. Mike and his wife Jill came over with cucumber and
cream cheese sandwiches and salmon stuffed eggs. We gorged
on these, after which I made kofta kebab, squid satay, and
sauteed fiddleheads. That was for appetizers.

Beaver Run Farms hot sausage was nice (though lean and not
all that hot, truth be told); a Cattle Hill Farms burger,
grain fed Angus, cooked really rare was superb, but as it
had been cooked by loving hands, there was unfair comparison
to the Misty Mountain burger, than which this was a zillion
times better.

Lamb chops in Moroccan seasoning (from Sur la Table) were an
effort to salvage a tray of chops forgotten in the freezer
and only found when the squid came out. They were fine.

I made German potato salad to go with, as I don't care
for mayonnaisey things, and bacon is always a good thing.

Also grilled onions and peppers for those who wished to
pollute their burgers and sausages with vegetables.

Limoncello for dessert.

=

The plan was for Annie and Robbie to go to their parents'
gravesite to plant a few flowers, while I caroused with
Billy and fed him an oxtail stew that I'd made while all
the other stuff had been cooking the night before. Well,
when Robbie heard about oxtails, he changed the plan, so
we all met for a late lunch. It was a good oxtail stew.

Broccoli in garlic butter and steamed Texmati rice
went with.

Oxtail stew
cat: mine
servings: 3

3 lb oxtails
nonvirgin olive oil
2 md onions
2 garlic cloves, mashed
2 stalks celery, chopped
thyme
bay leaf
1/2 bottle red wine
stock to nearly cover
6 carrots
3 stalks celery
salt
pepper
flour

Brown oxtails in a small amount of oil (they exude their
own fat). Make sure all sides are browned. Add the onions,
celery, and garlic and brown. Add herbs, wine, and stock.
Lower heat and simmer 4 hours. Add carrots and celery.
Leave out overnight, covered tightly. Next day, skim off
excess fat. Season, bring to the boil, and simmer 2 more
hours. Make a beurre manie with some of the fat and an
equal amount of flour, maybe a bit more. Raise heat to
high, add beurre manie, and let bubble until somewhat
thickened. Correct seasoning. Serve over rice, noodles,
or potatoes.

Source: moi, Williamsport PA, 2009

=

Dinner. This was the day for the American Wagyu x Belgian
Blue ribeyes, which we had left as hard frozen bricks a
couple days ago. They now reappeared, thick and gorgeous
20 ozers. Robbie had been invited, but he forgot. Annie was
all beefed out, so there were 4 giant steaks for 2 people.

Annie got Italian sweet sausages for herself from Wegmans:
while the steaks were a-cookin' I had two. They were pretty
good but way too lean.

The steaks were pretty interesting. Mine, rare rare, was
not spectacular; I'd say on the order of a good supermarket
piece of meat, maybe a bit more character. Billy's, medium
rare, was a revelation: full of bloody good beef flavor,
almost livery in its intensity, exceptionally tender (in the
normal way, not in the Wagyu way - there was not that much
marbling in these steaks). One was put away for Billy's
midnight snack; the other packed up for me to take to
Boston (once there, I cut it up for stir-fry, and it fed
three quite adequately).

Along with this: more asparagus and a version of pommes
Macaire using leftover potatoes from the turkey day and an
impossible amount of butter, so they sort of exploded in
the pan. Tasted good, though.
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