A new challenge from Charles Patrick (Page 2): Sounds good to me, but belay the dessert. How about 'Josie Wales' instead?

PoppaGringo Loc: Muslim City, Mexifornia, B.R.

archie bunker wrote:

Here is tonights menu: Grilled fillet mignon, cooked to perfection.Baked
potato, fresh sweet corn purchased from a pair of cute little girls, who elected to have a corn stand instead of lemonade. Homegrown squash, and a brown and serve roll.
For dessert...There is key lime pie, or milk chocalate ice cream.
Then a movie! We are thinking an old Clint Eastwood spagetti western.
There you go!! :-P :-P

Sounds good to me, but belay the dessert. How about 'Josie Wales' instead?

archie bunker Loc: Texas

AuntiE wrote:

Ahem...no salad? :shock: :(

Not my department. :roll:
I can t***sfer you though. :-P :-P

PoppaGringo Loc: Muslim City, Mexifornia, B.R.

archie bunker wrote:

Not my department. :roll:
I can t***sfer you though. :-P :-P

You can skip everything except the beef and potato's.

archie bunker Loc: Texas

Old_Gringo wrote:

Sounds good to me, but belay the dessert. How about 'Josie Wales' instead?

You may be right!! That is one of the best!! I may just have to perform the ol switcharoo!!

PoppaGringo Loc: Muslim City, Mexifornia, B.R.

archie bunker wrote:

You may be right!! That is one of the best!! I may just have to perform the ol switcharoo!!

I would try to make in time for the movie, but it is too late to find a cat sitter. Elliot doesn't like being left alone at night. He still misses Botsford, and I feel guilty leaving him by himself. Although, he doesn't mind leaving me alone when he does his 'catting around'.

AuntiE Loc: 45th Least Free State

archie bunker wrote:

Not my department. :roll:
I can t***sfer you though. :-P :-P

Did you sauté the squash with a lot of onions?

AuntiE Loc: 45th Least Free State

Old_Gringo wrote:

You can skip everything except the beef and potato's.

Not even sweet corn on the cob, melted butter and salt? :thumbdown: :(

PoppaGringo Loc: Muslim City, Mexifornia, B.R.

AuntiE wrote:

Not even sweet corn on the cob, melted butter and salt? :thumbdown: :(

Well yes, that would make an excellent dessert.

bahmer

AuntiE wrote:

Did you sauté the squash with a lot of onions?

I prefer the squash with lots of butter and brown sugar it is so taste especially with steak and potatoes. But one should have a salad with blue cheese and a vinaigrette dressing with it to add to the meal. I like raspberry and walnut vinaigrette dressing. Are the fillets bacon wrapped as that adds flavor to the meat.

PoppaGringo Loc: Muslim City, Mexifornia, B.R.

bahmer wrote:

I prefer the squash with lots of butter and brown sugar it is so taste especially with steak and potatoes. But one should have a salad with blue cheese and a vinaigrette dressing with it to add to the meal. I like raspberry and walnut vinaigrette dressing. Are the fillets bacon wrapped as that adds flavor to the meat.

If you want pork, eat pork, but don't foul up good beef.

bahmer

Old_Gringo wrote:

If you want pork, eat pork, but don't foul up good beef.

I take it you are against the bacon wrap on the fillet? What do you use for seasoning? The bacon also adds moisture which some fillets lack and makes the fillet even more tasty. I have gone both ways myself but the bacon does add something extra. Its sort of like putting salt pork in baked beans.

AuntiE Loc: 45th Least Free State

bahmer wrote:

I prefer the squash with lots of butter and brown sugar it is so taste especially with steak and potatoes. But one should have a salad with blue cheese and a vinaigrette dressing with it to add to the meal. I like raspberry and walnut vinaigrette dressing. Are the fillets bacon wrapped as that adds flavor to the meat.

They were ArchieB's filets. He purchased them from a small butcher shop. They were probably of the aged variety. You must try sugar snaps in your salad. I am addicted to them. They are quite tasty, especially with the bleu cheese.

Next time you make squash, steam it, thoroughly drain any liquid, add onion while it is still hot, let the onion meld in, then add a teaspoon or so of cream and some butter and mash together. It is somewhat like mashed potatoes, but using squash. The other way is...go southern. The next time you cook bacon save a tablespoon or so of the drippings. Slice some squash, onions and fry in the bacon drippings....yummy in your tummy. :D :thumbup:

AuntiE Loc: 45th Least Free State

bahmer wrote:

I take it you are against the bacon wrap on the fillet? What do you use for seasoning? The bacon also adds moisture which some fillets lack and makes the fillet even more tasty. I have gone both ways myself but the bacon does add something extra. Its sort of like putting salt pork in baked beans.

Our OldGringo is not enamored of pork. Do not even mention ham. As fond as I am of him, he is odd about the topic. :-)))Of course, his not eating ham leaves more for moi. :-D :-P

AuntiE Loc: 45th Least Free State

bahmer wrote:

I take it you are against the bacon wrap on the fillet? What do you use for seasoning? The bacon also adds moisture which some fillets lack and makes the fillet even more tasty. I have gone both ways myself but the bacon does add something extra. Its sort of like putting salt pork in baked beans.

Buy a small bottle of burgundy, slice two gloves of garlic, place the filets in a zip lock bag with enough burgundy to cover and garlic. Let set thirty six hours.

PoppaGringo Loc: Muslim City, Mexifornia, B.R.

bahmer wrote:

I take it you are against the bacon wrap on the fillet? What do you use for seasoning? The bacon also adds moisture which some fillets lack and makes the fillet even more tasty. I have gone both ways myself but the bacon does add something extra. Its sort of like putting salt pork in baked beans.

When cooking, wh**ever method, one NEVER punctures the meat with a fork, knife, or anything else. That is what causes it to lose its moisture, and flavor. A little salt, pepper and steak sauce is all I require. Of course a little vino to wash it down with helps, if one has a good vino.