ShadowDriver
somebody shut me the fark up.
BossLady knows what she wants: Steak, my grandmother's blue cheese potatoes, Ms. Scarlett's Deviled Eggs (a la A Chef's Life on PBS).
After fighting with the string trimmer out back for about 60 minutes, I got busy with the Instant Pot, ice bath, and whatnot.
- Naturiffic Chicken Salt down the left side
- Old Bay up top 2 in the center
- Oakridge HDD up top right
Rest, I left plain for any other experimentation on the sprinkle front.
Time for Blue Cheese Potatoes!
- Parboiled some chopped Russet 'taters for a bit.
- Built foil packets with the 'taters, roquefort, Irish butter, a Tbsp of water
- 425 for... 30-45 minutes, then opened up and broiled 500F for 10min for some crispness.
Oh, look! A serious bone-in ribeye steak with Oakridge Carne Crosta/Santa Maria!
Oh, hell, yes.
I've got steak, potatoes, and deviled egg leftovers on tap for work! - The boys are going to be envious.
Y'all kick some tail this week.
After fighting with the string trimmer out back for about 60 minutes, I got busy with the Instant Pot, ice bath, and whatnot.
- Naturiffic Chicken Salt down the left side
- Old Bay up top 2 in the center
- Oakridge HDD up top right
Rest, I left plain for any other experimentation on the sprinkle front.
Time for Blue Cheese Potatoes!
- Parboiled some chopped Russet 'taters for a bit.
- Built foil packets with the 'taters, roquefort, Irish butter, a Tbsp of water
- 425 for... 30-45 minutes, then opened up and broiled 500F for 10min for some crispness.
Oh, look! A serious bone-in ribeye steak with Oakridge Carne Crosta/Santa Maria!
Oh, hell, yes.
I've got steak, potatoes, and deviled egg leftovers on tap for work! - The boys are going to be envious.
Y'all kick some tail this week.
