Quote:
Originally Posted by Richard
Bone-in medium rare Ribeye w/Cattleman's Choice Beef Rub, tri-colored roasted potatoes (red skin, baby gold yukon and purple potatoes w/olive oil, garlic, sea salt, and spices), and grilled asparagus (coated w/Eliki extra virgin olive oil and herbs de Provance spices), served with Gloria Ferrer "Carneros" 2008 Pinot Noir.
http://www.gloriaferrer.com/carneros-pinot-noir
I only wish I had made more. 
And so it goes...
Richard  |
Next time I want to see some grill marks on that beef!
I did something simple today for tomorrow, beef-bourguignon. Used Eric Ripert recipe. Will take pic's tomorrow.
http://www.aveceric.com/2011/12/24/b...-with-carrots/