Ahhhhh shit! I didn't think people were still watching porn ;)
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I am still here.
Herschel Savage
Brooklyn, NYComment
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I believe they're all still here, just as lurkers now! ;)Comment
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nice bump
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Here's another favorite, my steak au poivre.
take two to three filets, press peppercorns (whole and half cracked) onto both sides of the meat, coat the bottom of a cast iron skillet with oil (I prefer an infused oil like garlic, parmesan, and sundried tomato) cook the filets to medium rare and remove from pan. turn off the flame (if cooking with gas) and add 1/2 cup of cognac. Let it burn off a little and then add 3/4 cup of heavy cream and turn the flame back on. Use a wire whisk to stir the cream until it thickens. Pour into a gravy boat and serve.
Thank me later.I'm not a dinosaur, I'm a crocodile. I've seen dinosaurs come and go and I'm left unimpressed.Comment
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Wine paring needed.
and...AND.... if I serve the scallops alongside this steak, what wine with Surf & Turf au 12clicks?
Shame on you for not already posting wine parings, but I suppose it falls under pearls before swine category, thus I can forgive it (THIS time).
But I'M asking. :DPromote Wildmatch, ImLive, Sexier.com, and more!!
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sorry for the slow reply, CD. I was in Bermuda for a long weekend. very sketchy connectivity.
With the au poivre, I usually make myself a courvoisier stinger while I'm cooking since Thats whats what I'm cooking with. Its a great warm up to dinner. Then I generally lean towards an older thinner cab or hermitage. Favorite pairing is a 1996 Beringer Private Reserve.
If you're making both at once, I'd move more to a well balanced Shiraz as I think it works well at cutting through the butter and cheese of the scallops and still works well with the steak. Anything similar to a Two Hands Ares would be ideal. Your results may vary.
I'm not a dinosaur, I'm a crocodile. I've seen dinosaurs come and go and I'm left unimpressed.Comment
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No problem, I posted that question from my pleasure barge on the Gulf, nothing but time here. :D
Cabernet, I knew it as I posted but wanted to see what you'd have to say.Originally posted by 12clicksWith the au poivre, I usually make myself a courvoisier stinger while I'm cooking since Thats whats what I'm cooking with. Its a great warm up to dinner. Then I generally lean towards an older thinner cab or hermitage. Favorite pairing is a 1996 Beringer Private Reserve.
If you're making both at once, I'd move more to a well balanced Shiraz as I think it works well at cutting through the butter and cheese of the scallops and still works well with the steak. Anything similar to a Two Hands Ares would be ideal. Your results may vary.
But Shiraz for the surf&turf? Why I wouldn't have guessed. But I'm intrigued. Checking online I see there are several at my local liquor mart from Australia, Chile, South Africa, and California.
Any particular label? Edit: strike that, I see here http://www.wine-searcher.com/find/tw...outh+australia is what you were referring to.
I must warn you I may throw a few char-broiled garlic buttered shrimp in with this meal. Once I start fooling with scallops I generally can't stop there, being the seafood freak that I am.
Stinger... that's the one with creme de menthe, no? I've never ordered one but vaguely know of it. I've always been more of a gin&tonic, vodka-tonic, rum&coke or spicey ceasar kind of guy but I'm up for a girly drink.
Last edited by CDSmith; 09-17-2014, 06:51 AM.Promote Wildmatch, ImLive, Sexier.com, and more!!
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go ahead and laugh at the stinger.No problem, I posted that question from my pleasure barge on the Gulf, nothing but time here. :D
Cabernet, I knew it as I posted but wanted to see what you'd have to say.
But Shiraz for the surf&turf? Why I wouldn't have guessed. But I'm intrigued. Checking online I see there are several at my local liquor mart from Australia, Chile, South Africa, and California.
Any particular label? Edit: strike that, I see here http://www.wine-searcher.com/find/tw...outh+australia is what you were referring to.
I must warn you I may throw a few char-broiled garlic buttered shrimp in with this meal. Once I start fooling with scallops I generally can't stop there, being the seafood freak that I am.
Stinger... that's the one with creme de menthe, no? I've never ordered one but vaguely know of it. I've always been more of a gin&tonic, vodka-tonic, rum&coke or spicey ceasar kind of guy but I'm up for a girly drink.
7 parts cognac, 1 part white mint.
But yeah, whenever I have a lot of butter, I go for a big cab or shiraz. screw that "white wine with fish" nonsense.I'm not a dinosaur, I'm a crocodile. I've seen dinosaurs come and go and I'm left unimpressed.Comment
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I just looked it up, I see it was a favorite of Carey Grant. (thus I'm still laughing)
Surely a nice pinot grigio would be the exception. :DOriginally posted by 12clicks
No, to my way of thinking the presence of steak always trumps fish in the wine pairing. If it's just fish or just seafood though I admit I do tend to gravitate to the white for some reason. But if I have only red on hand I'm really not fussy.
Fact is when I'm in the mood for drinks I'm up for just about anything anyone cares to pour for me.Promote Wildmatch, ImLive, Sexier.com, and more!!
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