Sadly, I seldom have access to deer sausage
This morning, I was happy to discover my superhero best friend's blog. She has inspired me to post, though about what I'm not sure...
Oh, I've got one. Hub and I made up a new game--we like to play it while we're going to sleep. We are making up entrees for our trendy new restaurant "FU-Jean" (pronounced French-tastically)
It basically started as a game where we tried to come up with ways to ruin a really beautiful fillet. But we have branched out since then. Here are a couple of our beef entrees:
Handcut beef tenderloin, seared rare and stuffed with a whole preserved lemon, served in a mold of strawberry Jello studded with capers and pickled ginger slices, and topped with a pinwheel of smoked salmon, Miracle Whip, and green peppercorns.
$38
Or if you prefer:
10 oz Princess Cut Filet, charred and served in a House-made sundried-roasted garlic waffle cone, drizzled with bleu cheese butterscotch and cilantro whipped cream, and garnished with a poblano-smoked marischino cherry.
$45
Mmmmm...tempting. Makes me hungry for a nice chewy ground beef and papaya breakfast smoothie!
posted by Proudlee Henpeck @ 5:33 AM
2 Comments:
Those recipes sound like the fever-dreamed imaginings of a midwestern housewife.
ps is it okay if I'm a Red Sox fan all of a sudden? GO SOXXXXXXXX
Mmmmmm. I just got through looking at the Mississippi Wildlife Dpeartment Fisheries Squirreleries Cloven toed0eries website. No kidding, they have a debate on how to cook squirrel brains. Makes GA look niiiiice.
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