3581

Went to Lucky’s Market yesterday. Brought home two lovely tuna steaks and a 5 1/2 pound sirloin tip roast. Tonight tuna steaks topped with olive tapenade and mashed potatoes. Tomorrow I’ll cut the roast in half. Half will be a basic slow cooker roast with vegetables and sauteed brussels sprouts. The other half? Maybe stew, Maybe smoked on the grill. Not sure yet. Pics forthcoming.

3582

Man, @malkav11, sorry I missed that huge post earlier. That’s some very cool stuff; I actually kinda wanna try a few of those. And that new cutting board looks beautiful :)

Rich, we’ll be waiting!

3583

So I haven’t used my grill in a while. So I was really worried that when I opened the lid, I would get a face full of angry wasps. Luckily this did not occur.

Naked.

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Properly dressed.

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Neither of us like the grilled on the outside and sushi on the inside thing. These are thick. Three minutes on a side at medium heat.

3584

Those look beautiful, Rich.

-xtien

3585

Thanks Christein, that means a lot. I was going to grill the lemons but I wanted a real high note.

3586

I think grill marks on something like lemons is just for show. The way you have it looks way tastier.

-xtien

3587

Well, actually that is true. Mario Batali says grill a slice of lemon and add ten bucks to the dish. OTOH you can eat a grilled lemon, cooked thoroughly, rind and all. It mellows the acid and the bitterness. The added smoke doesn’t hurt either. Regardless, lemon is what cuts through the salt in the tapanade and adds a nice spike to the tuna. Raw is best in my mind. I was thinking of using lime instead. What do you think that would be like? Too sweet?

3588

Uhh, so what is that? Looks like pork chops with some kind of tapenade on top?

Pretty sure it’s tuna, but the color says pork chops to my brain :P

3589

I think lemon is a really good choice. If you were making the tuna for fish tacos, I could totally see lime for that. I love lime for that because of what it’s working with in the taco. It’s hard for me to imagine lime for this dish straight up. If you try it, let me know.

-xtien

3590

I cooked maggi last night, with a glass of orange juice.

3591

Yeah, tuna steaks.

3592

Yes Please. With shitake mushrooms and wasabi tobiko.

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3593

That’s fancy looking!

3594

Awesome presentation. Just lovely.

3595

So tonight, sirloin tip in a dutch oven:

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Sauteed Brussels sprouts:

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3596

Brussel sprouts are incredibly under-rated. We tend to consume a pound or two a week - either roasted in the oven (400 for 30min), or raw - sliced up fine and combined with walnuts, lemon, and parmegian as a salad.

That sirloin tip looks damn good, too.

3597

Thanks. I had a Brussels sprouts and pear salad a while back. Shredded finely. Delicious. IMHO sprouts are eaten either raw or browned nicely. Won’t touch them boiled. Boiling brings out sulfur compounds just like cabbage. Awful stuff.

So you’re the other person that understand the sprout,eh? ;)

3598

I love making Brussels sprouts. One of those favorite rediscoveries of food as an adult. By which I mean, a food I thought I hated but then read about and tried again and totally fell in love with the food. (And I curse those who forced upon me whole boiled awfulness of them when I was a kid, now that I’ve discovered how good they can be…and how easy they are to make delicious.)

-xtien

3599

@RichVR every once in a long while I forget, and heat up a bag of those “microwave in the bag” brussel sprouts…and hate them, even if I cover them in romesco. Barely edible if you cover them in something else. I roast them in the oven until they are a bit crisp, and they almost remind me of french fries.

3600

I’m roasting a bunch of Brussels sprouts as we speak, with some onions and a zucchini that I found hidden in my garden yesterday.