[Lady Jane]

Spaghettini diner with sauce made exclusively with veggies and herbs from the garden. A few shrimps sautéed in butter.

[Dpc2u]

Grilled ham & Swiss with Dijon and tomato soup.

[Lady Jane]

Originally Posted by Dpc2u

Grilled ham & Swiss with Dijon and tomato soup.

Comfort food.

[Dpc2u]

Originally Posted by Lady Jane

Comfort food.

Exactly! Perfect for a lazy Sunday evening. Not pictured, the homemade peach cobbler for dessert. 🍑

[JJ 911SC]

Côtelette d'Agneau BBQ et Chou-Fleur Beurré et Poivré

[Dino GT]

BBQ chicken wings, ribs and octopus.

[ShopVac]

Originally Posted by chassis

Comments intended to be helpful for next time -

- consider using horseradish as a condiment at serving time, rather than an ingredient. Don't use it as a coating for the meat. Horseradish, especially fresh ground as you used, is the nuclear option for many people's palates. Allow diners to take as much, as little, or no horseradish as they wish.

- use less mustard, but don't eliminate it

- careful with the sear, the meat can cook more than you realize, and I am seeing this in the photos. Consider not searing. Searing generally is used for color and flavor, neither of which are lacking in Beef Wellington. An argument can be made that the sear patina is dissolved in the juices and liquids from the subsequent bake.

- precisely which cut of beef did you use? There appears to be a fat layer (yum!) however, I don't associate this with filet.

Definitely understand the items you had suggested.

Wife ended up getting a whole beef tenderloin from Costco (about 5 lbs) - I did cut the center section out (made fillets out of the rest for later) but did not trim up for this piece.

I've seen versions of wellington where they tie the strap, which is what I did, but if I were to do again, I'd trim off the that attached strap section, and go with the smaller piece that does not contain any fat.

That said, even with your recommendations, I be hard pressed to try this again.

[Lady Jane]

Fricadelle de morue avec salade de mon jardin.

[JJ 911SC]

Leftover Galore; KilKenny, Burger and Potato Salad

[OkieSnuffBox]

^Never knew there was a beer Kilkenny. I only knew it as one of the Irish Pubs back in Tulsa.

[Cajun_X5]

Technically for Thursday night but just picked this up today. 2.5 lb Tomahawk Wagyu. Not playin around!

[UncleWede]

Heading to Lure fish house for my little bro's b-day tonight. If I do the usual, it will be Caesars and a half-dozen oysters, including a significant collection of rolls, and probably Cosmo(s) plural.

Or I may shake things up for his birthday

[OkieSnuffBox]

Originally Posted by Cajun_X5

Technically for Thursday night but just picked this up today. 2.5 lb Tomahawk Wagyu. Not playin around!

And think of how much that weigh is bone

[Lady Jane]

Chicken burger.

[Dpc2u]

Originally Posted by OkieSnuffBox

And think of how much that weigh is bone

That's what she said!

[Dpc2u]

Mac & beef goulash

[JJ 911SC]

Baked/Broiled Homemade Breaded Crumb Haddock and Fried Rice

[Cajun_X5]

Originally Posted by OkieSnuffBox

And think of how much that weigh is bone

Ha! Fair point. Yeah that is the downside to bone-in steaks. Having to pay for a bone sucks but I'd be surprised if this bone is more than .5 lb. Out of curiosity I'll try to remember to weigh the bone after we eat. But it does make a strong case for getting a premium filet vs a tomahawk when taking the bone waste into account.

[infinitekidM2C]

Originally Posted by UncleWede

Heading to Lure fish house for my little bro's b-day tonight. If I do the usual, it will be Caesars and a half-dozen oysters, including a significant collection of rolls, and probably Cosmo(s) plural.

Or I may shake things up for his birthday

You will have the trout almondine a glass of pilsner and blueberry cobbler for dessert.

[OkieSnuffBox]

Originally Posted by Cajun_X5

Ha! Fair point. Yeah that is the downside to bone-in steaks. Having to pay for a bone sucks but I'd be surprised if this bone is more than .5 lb. Out of curiosity I'll try to remember to weigh the bone after we eat. But it does make a strong case for getting a premium filet vs a tomahawk when taking the bone waste into account.

Since a good tomahawk is typically like $70/lb or more, half a pound could still be $35 or more you're paying for bone.

Here in OK where we have tons of great Angus beef, for the cost of few large Tomahawk's you can just buy a 1/4 cow and have beef for a LONG time.

But the older I get, the less steak/beef I ear in general.

[UncleWede]

Originally Posted by infinitekidM2C

You will have the trout almondine a glass of pilsner and blueberry cobbler for dessert.

Tuna Ponzu, 3 Cosmos, and bread. There was a "Choco-flan" cake, but I had a small piece of my brother's gift lemon bars.

[OkieSnuffBox]

Probably nothing. Just went to lunch with a buddy of mine from work. Burger, fries, and a beer.

Pretty decent food but I thought the burger and fries were oversalted.