What's that you're eating?

Valentine’s dinner was a simple grilled Whitetail venison backstrap.

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Overcooked it a little bit tonight dammit. Medium. Still tasted great!

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Sometimes I make little sliders out of some of my steak. Pretty simple, really. Just a few rolls, some good blue cheese, and a nice slice of steak. Pretty amazing…

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SpyderPhreak said:
Valentine’s dinner was a simple grilled Whitetail venison backstrap.

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View attachment 3106546

Overcooked it a little bit tonight dammit. Medium. Still tasted great!

View attachment 3106547

Sometimes I make little sliders out of some of my steak. Pretty simple, really. Just a few rolls, some good blue cheese, and a nice slice of steak. Pretty amazing…

View attachment 3106548
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If that's overcooked then I'm stark blind, it looks perfect to me. The parkerhouse roll sliders with bleu cheese look fantastic!
 
She did her butter chicken yesterday, and I did a Spice cake.

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oldmanwilly said:
Bit of a spread for Lupercalia: risotto with rosemary-mushroom broth, roasted tomatoes, and two types of crab cakes (Maryland and Creole). I also roasted part of a tri-tip for the kids and/or easy leftovers.

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I also had some homemade remoulade for the cakes, made with Greek yogurt because I cannot abide mayonnaise.

Strawberries and homemade ganache for dessert, I'll have to add photos later.
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Tri tip looks perfect!
 
SpyderPhreak said:
Valentine’s dinner was a simple grilled Whitetail venison backstrap.

View attachment 3106545

View attachment 3106546

Overcooked it a little bit tonight dammit. Medium. Still tasted great!

View attachment 3106547

Sometimes I make little sliders out of some of my steak. Pretty simple, really. Just a few rolls, some good blue cheese, and a nice slice of steak. Pretty amazing…

View attachment 3106548
Click to expand...
Agreed on the steak temp! Looks on point. No way that’s medium. Give me a dozen of those sliders please chef! What’s your bleu cheese of choice?
 
oldmanwilly said:
If that's overcooked then I'm stark blind, it looks perfect to me. The parkerhouse roll sliders with bleu cheese look fantastic!
Click to expand...
DaveHS said:
Agreed on the steak temp! Looks on point. No way that’s medium. Give me a dozen of those sliders please chef! What’s your bleu cheese of choice?
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This was the thicker end, so it tended more towards medium rare. But the other end of the backstrap was definitely medium plus. Still very good!

The blue cheese I use depends on what the store has. But if they have it, I like a blue Stilton or caveman blue. I like a creamier cheese here vs. a crumbly one.
 
oldmanwilly said:
You come into my town, eating fancy smashed burgers, and don't drop me a line? Sir, I take personal offense.
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Visiting my daughter in south Austin! We did get to say hello to Aaron Franklin yesterday. Trying to plan our attack on some brisket breakfast tacos or sandos before we head north for the I-35 shuffle back to Dallas. Any favorites or suggestions? PS I love a coffee shop with kolaches and house beer on tap. Reminds me of old weird Austin in the best way! IMG_9427.jpeg
 
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