Friday, January 1, 2016


 Leif and I popped into Carnivore Oak Park this afternoon to pick up a few decadent treats to welcome the New Year.  We snagged some scallops and the mother of all porterhouse steaks and headed home.
 I served up the scallops with a lovely cauliflower puree and a host of yummy garnishes before turning my attention to the steak.
 Preparing a steak of this size is a labor of love and took right around 30 minutes of total cooking time.  In the end we ended up with a perfectly seared steak and the first cut revealed a sublime medium-rare center.  This was bliss on a plate.  A mere gesture of green beans added a burst of color to the plate, but my meat to veggie ratio was woefully out of whack!

It was the perfect way to welcome the New Year!
Cheers to 2016.

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