Tuesday night at Chef T's with a Steak House theme
Hanging out with Chef Tahya, Movie-man Sandy & Baseball Mike.
Our dinner started out with Charcuterie of sliced meats which included spanish chorizo, serrano ham and spanish dry cured pork loin. We also enjoyed an appetizer of grilled spiced rubbed lamb rack. Tahya used the following spices on the lamb: mustard, black pepper, tumeric, coriander, allspice, cumin, ginger and cinnamon which he left on the lamb for 3 days. Just before grilling, Tahya added salt, sugar and m.s.g. We enjoyed a dinner salad of Romaine lettuce, slices of red onion, button mushrooms, carrot, english cucumber and yellow bell pepper and topped with Blue Cheese Dressing. Next were N.Y. Strip Steaks rubbed with Garlic salt, Onion Salt, Paprika and dried Thyme then grilled. We added a salt rubbed baked potato with condiments of Sour Cream, Shredded Cheddar Cheese, Bacon crumbles, Sweet Butter pats and Chives. Dessert was Chef Tahya's Bread Pudding with Caramel drizzle.
The wines we enjoyed were all 1996 California Cabernet Sauvignon:
Gallo Sonoma Barelli Creek Vyd.
Ch. Montelena Estate
La Jota "15th Anniversary"
Whitehall Lane Reserve
Stonestreet "Christopher's Block"
Dominus Napanook (corked)
Finished up the evening with great cigars from Baseball Mike.
Thanks everyone.
1 comment:
Another memorable night, like so many others. Chef T gave the details. I can't remember much else :}
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