Y'all have Tracy to blame for this one. I've been blowing the forum up recently and was gonna lay low for a while but she has a different idea. When I mentioned to her last night that I was not gonna post this, she set the record straight in a hurry by telling me that this is so good, I have to share it. The presentation is nothing to write home to mom about the the flavor of this stuff was incredible. I tried to duck her demand but she sent me a text message a little while ago "reminding" me to do the post. Being the obedient and well trained husband, here goes.....
The tips
Into a pan with a nice dose of my beef rub
Brown the tips and start building bourbon the gravy
In the rice steamer I put a 50/50 mix of long grain wild rice and quinoa, used beef broth instead of water, and about 1 1/2 t of granular beef bouillon
Portabellas, green onions, and broccoli all cut up
Gravy starting to thicken up so time to add the broccoli and green onions
Let that cook down till the broccoli is just starting to soften then add the shrooms
Simmer on low till the shrooms cook down a bit
Made a nice little Italian style salad
Dinner plated. Tips and gravy on a bed of the rice/quinoa mix and salad
As much as I intended to take a hiatus from posting for a while, Tracy is right; this is just too good not to share. Again, a very simple meal that was quick and easy to prepare but unbelievably flavorful and gratifying. I'm really starting to enjoy this "new" style of my cooking. Fair warning though. I have an idea for dinner this evening that is either going to be an epic disaster of a really over-the-top meal. If the latter of those two is the outcome, you're gonna see another post tomorrow. Add to that, I have an order of the monster Certified Piedmontese Beef tomahawk rib eye steaks that will be delivering very shortly. Those will be prepared for our Navy guests as our New Years dinner. I'm still thinking through the menu but after reading the thread by S S-met I might just have to do something really elevated for this one. I'm not gonna go to the point of printing menu cards but this may be a whole new approach for me from a standpoint of meal preparation and serving. That thread was absolutely awe inspiring!! Well, y'all know the drill by now. I'm off to meet some friends at my little pub so will see everybody later. Have a great afternoon!!
Pub bound and down,
Robert
The tips
Into a pan with a nice dose of my beef rub
Brown the tips and start building bourbon the gravy
In the rice steamer I put a 50/50 mix of long grain wild rice and quinoa, used beef broth instead of water, and about 1 1/2 t of granular beef bouillon
Portabellas, green onions, and broccoli all cut up
Gravy starting to thicken up so time to add the broccoli and green onions
Let that cook down till the broccoli is just starting to soften then add the shrooms
Simmer on low till the shrooms cook down a bit
Made a nice little Italian style salad
Dinner plated. Tips and gravy on a bed of the rice/quinoa mix and salad
As much as I intended to take a hiatus from posting for a while, Tracy is right; this is just too good not to share. Again, a very simple meal that was quick and easy to prepare but unbelievably flavorful and gratifying. I'm really starting to enjoy this "new" style of my cooking. Fair warning though. I have an idea for dinner this evening that is either going to be an epic disaster of a really over-the-top meal. If the latter of those two is the outcome, you're gonna see another post tomorrow. Add to that, I have an order of the monster Certified Piedmontese Beef tomahawk rib eye steaks that will be delivering very shortly. Those will be prepared for our Navy guests as our New Years dinner. I'm still thinking through the menu but after reading the thread by S S-met I might just have to do something really elevated for this one. I'm not gonna go to the point of printing menu cards but this may be a whole new approach for me from a standpoint of meal preparation and serving. That thread was absolutely awe inspiring!! Well, y'all know the drill by now. I'm off to meet some friends at my little pub so will see everybody later. Have a great afternoon!!
Pub bound and down,
Robert
