Kathie in Thorp
Well-known member
Very chilly and dreary here today. A nice beef roast is in the crockpot -- perfect for this kind of day.
I think I saw a post very recently about the au poivre, which looked delicious!hillsdown":1dckug7d said:Got a couple of rib eyes thawing, will be having steak au poivre for dinner tonight.
Here we BBQ 365 days a year even in weather like today or colder .It is a blustery -4 F here right now, but the sun is shining and the wind has died down . Great day to stay inside and watch the race
hillsdown":35ojesub said:It is really good Kathie and easy, I get Mr HD to grill the steaks rare, let them rest for a few minutes and slice them, the hot sauce poured over them heats them up to medium rare. Usually serve it on a bed of homemade linguine . Delicious !
Tonight I am just serving it with green beans and sauteed spinach . Keeping it knda light as I made omelettes for brunch .
Here is the sauce I am making :
2 tablespoonsbutter or margarine
1/4 cupbrandy or beef broth (I use brandy )
1/4 cupbeef broth
1/2 cupwhipping cream
2 teaspoons Dijon-style mustard ( use horseradish dijon, has a bit of a kick)
If I serve it with linguini I make more of a cheesy white wine type of sauce .
Kathie in Thorp":2e3vjqco said:hillsdown":2e3vjqco said:It is really good Kathie and easy, I get Mr HD to grill the steaks rare, let them rest for a few minutes and slice them, the hot sauce poured over them heats them up to medium rare. Usually serve it on a bed of homemade linguine . Delicious !
Tonight I am just serving it with green beans and sauteed spinach . Keeping it knda light as I made omelettes for brunch .
Here is the sauce I am making :
2 tablespoonsbutter or margarine
1/4 cupbrandy or beef broth (I use brandy )
1/4 cupbeef broth
1/2 cupwhipping cream
2 teaspoons Dijon-style mustard ( use horseradish dijon, has a bit of a kick)
If I serve it with linguini I make more of a cheesy white wine type of sauce .
OMG, my mouth is watering! But I have a problem here, HD, in that hubby prefers his steaks cooked to near shoe-leather done. So, when I do steaks, need to start his 1/2 hour before mine! But that sauce looks awesome. Did you not also have similar recipe sauce with the side veggies lately? Was that the prime rib ??
Kathie in Thorp":3dhj4a8q said:No argument, HD!! That's why I don't get PR roasts cut, and save tenderloins for me, for when he's not home. I'm the only one here that would eat lobster (love it!) and would not even try to sneak snails to him. Had exquisite lemon/herb lamb kabob at daughter's catered BD party yesterday -- he liked 'em, until he knew what they were. Some things, you just can't change, especially when you don't get a chance to try training them until they're older . . . . .
And my Southern boy won't eat P-nut butter, either! :lol: :lol:hillsdown":1w2hca8o said:Kathie in Thorp":1w2hca8o said:No argument, HD!! That's why I don't get PR roasts cut, and save tenderloins for me, for when he's not home. I'm the only one here that would eat lobster (love it!) and would not even try to sneak snails to him. Had exquisite lemon/herb lamb kabob at daughter's catered BD party yesterday -- he liked 'em, until he knew what they were. Some things, you just can't change, especially when you don't get a chance to try training them until they're older . . . . .
Lol, I hear you Kathie. I have been working on mine for over 18 years now and started on him when he was 27 . I may have had an easier go though as he spent many years living on peanut butter sandwiches when he first came to Canada . :lol:
What you need to do is bake the pizza for a few minutes before turning on the top broiler. When you think the crust is done from baking turn on the top broiler and crack the door and watch the cheese start to bubble and get the spots you want and then take it out. It won't take but a minute or two with the top broiler so don't turn your back on it.rkvp65":2ehfo4f3 said:However, my biggest hurdle is getting the bottom fully cooked before the top burns. My stone clocks in at around 500-550 degrees, but in the pizza below the bottom was basically white and floppy.