Really looks good, BUT a picture of Giada would be nice too.
What's for Dinner?
- Thread starter ffemt128
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Tonight will be a cajun favorite of mine. Catfish Couvillion served over a bed of rice.
For those who are wondering how to pronounce Couvillion it's pronounced
Coo-vee-on
For those who are wondering how to pronounce Couvillion it's pronounced
Coo-vee-on
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Which will win tonight's "throw down"?
We celebrated our anniversary early last night. Went with a version of surf 'n' turf: Dungeness crab (delicious garlic/herb dipping butter); filet with mushroom/garlic/red wine reduction sauce; orzo (parsley, herbes de Provence, and Parmiggiano-Regiano); peas (butter and chervil); lacinato kale braised in ho-made chicken stock; a simple salad with grated Comtesse cheese and ho-made vinaigrette. All was delicious, except the kale: I ruined it by oversalting 
. Washed down with a Gruet Blanc de Noirs, and a Primitivo from Puglia.
. Washed down with a Gruet Blanc de Noirs, and a Primitivo from Puglia.
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One of those crab legs survived dinner last night, and was picked and combined with the dregs of the herbed butter. Served over a poached egg on buttered sourdough toast, and a side of leftover roasted asparagus with Comtesse cheese. I feel spoiled!
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I concede that this is not a "known term," but not sure what else to say. I believe it is a marketing term of a particular Belgian cheesemaker, Brugge. (See: Brugge Comtesse .) Because "comtesse" means "countess" and "comté" means "count," I speculate that they are playing off of Comté cheese (i.e., Gruyère de Comté). (I should note that the word also means "county," which is really the source of the name of Comté cheese.) Those two cheeses are indeed quite similar. I have been tempted to just say "Gruyere" in these posts, but that did not seem quite the right thing to do, either!
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The google just kept trying to show me a bunch of Barefoot Contessa links........
Well, it didn't help that I misspelled "Comtesse" a few times.
Threw everything on the gas grill. Let a cast iron griddle get super hot and threw foil packets of corn and red potatoes off to the side. T-Bone came out great, quick sear on the cast iron then set off to the side till it hit 125. Cut the corn off the cob and added red pepper and chopped hatch chiles.
Well the "Bobby Flay Throw Down" was not even close at all........
The SRF Ribeye was hands down the winner over the Prime Filet Mignon. Used the same seasoning on both. The SRF Ribeye on the right. The Filet's are on the left. Mrs IB was my control taster. She had no idea what was up. LOL Just said which do you think taste better than the other.
Washed this all down with a 2010 Figgins Estate Red Wine which did not suck.
The SRF Ribeye was hands down the winner over the Prime Filet Mignon. Used the same seasoning on both. The SRF Ribeye on the right. The Filet's are on the left. Mrs IB was my control taster. She had no idea what was up. LOL Just said which do you think taste better than the other.
Washed this all down with a 2010 Figgins Estate Red Wine which did not suck.
grilled pork chop t bone, asparagus with red onions in foil and a variation of boatboy's shared stick o butter rice. Cut the rice recipe in half, 10 oz of chicken stock, half cup of rice, couple of diced hatch chiles and half stick of butter, really good.
Boatboy24
No longer a newbie, but still clueless.
We celebrated our anniversary early last night. Went with a version of surf 'n' turf: Dungeness crab (delicious garlic/herb dipping butter); filet with mushroom/garlic/red wine reduction sauce; orzo (parsley, herbes de Provence, and Parmiggiano-Regiano); peas (butter and chervil); lacinato kale braised in ho-made chicken stock; a simple salad with grated Comtesse cheese and ho-made vinaigrette. All was delicious, except the kale: I ruined it by oversalting
View attachment 73557
Happy Anniversary!
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