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Thread of What You've Eaten, Cooked and/or Drunk Lately

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Leftover braised chicken thights. I cut out the rice and just ate the thighs and sauce. Even better after sitting in the fridge for a couple of days. The key was storing the thighs and braising sauce separately, so I could crisp up the thighs in the oven and then pour the sauce over the top.

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DubCoffman62 said:
I like your sauce pan, that restaurant tier quality

Also, that looks like rib eye and the sauce perhaps a picatta sauce? I've never added capers to a regular beurre blanc
Click to expand...

Pans are All Clad LTD. Went on a buying binge about 15 years ago, and the stuff is still as good as new.

The cut I get from one of the East European fresh markets that I shop at. They sell it as a "Delmonico," but it's also called a "chuckeye" as it's cut out of the center of the chuck right in front of the ribeyes. Like hanger steaks, it's a butcher's cut and you don't see it all that often. Great choice when you're doing a pan sauce.

It's pretty classic Steak Au Poivre. What looks like capers are brined green peppercorns. Crusted one side of the steak with a mix of roughly crushed black, white and green peppercorns. The sauce is the brined peppercorns, shallots, cognac, veal stock and heavy cream.
 
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ORD_Buckeye said:
Pans are All Clad LTD. Went on a buying binge about 15 years ago, and the stuff is still as good as new.

The cut I get from one of the East European fresh markets that I shop at. They sell it as a "Delmonico," but it's also called a "chuckeye" as it's cut out of the center of the chuck right in front of the ribeyes. Like hanger steaks, it's a butcher's cut and you don't see it all that often. Great choice when you're doing a pan sauce.

It's pretty classic Steak Au Poivre. What looks like capers are brined green peppercorns. Crusted one side of the steak with a mix of roughly crushed black, white and green peppercorns. The sauce is the brined peppercorns, shallots, cognac, veal stock and heavy cream.
Click to expand...
good stuff right there
 
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