I have some pictures of a Bone In Tomahawk Ribeye, aged 28 days..............fucking best steak/meal I have ever eaten. My buddy cooked them up. 32 ounce steak that we split. I'll go look for some pictures.
Tonight was a splurge night. I did a generously cut single rib of prime rib, rubbed with my house spice mix, seared, and roasted at 175 deg F to an internal temperature of 126, then rested for 20 minutes before being taken off the bone. Served with a tomato/cucumber/mango salad, and an excellent 2003 Ridge Paso Robles zin; followed by some Camembert and Pont l'Eveque; and finished up with the remains of a raspberry tart that my wife made yesterday. We're stuffed, and I have a tennis match at 10 am -- not good news. :
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Crumbled Queso Fresco
· 8 cups (1/2 gallon) whole milk
· 1 tablespoon kosher salt
· 1/4 cup white vinegar
1. In a 6 to 8 quart Dutch oven or heavy stock pot combine milk and salt. Heat mixture over medium-high heat to 190°F, stirring frequently. Remove from heat.
2. Gradually add vinegar, stirring gently. Let mixture stand for 5 minutes. Stir gently (some curds should have formed).
3. Place a double thickness of 100% cotton cheesecloth in a colander in the sink. Carefully pour hot mixture into the colander, discarding the liquid whey. Allow cheese to drain in colander for 15 to 20 minutes to remove all of the excess whey.
4. Transfer cheese to a small bowl. Cover with plastic wrap and refrigerate for at least 30 minutes before serving. Makes 8 (1/4-cup) servings. The cheese may be stored in the fridge for up to 3 days.
We're about to head out to a five-course dinner at one of our favorite Sarasota restaurants, with a Moroccan chef who creates some very interesting dishes.
Couldn't possibly cook tonight. I've been doing prep work and general KP for the past two days, getting ready for our 89th annual New Year's Day brunch tomorrow afternoon from 1pm on. I'll be making crepes, sweet and savory, and omelets for forty-some people, and drinking a *lot* of Gruet Blanc de Noirs to get through the day.
Happy New Year, everyone!