This is the show-off entr
that’s what we in the BI refer to as a “pimp-dish”. You cook that, and lord knows what’s to follow….
You know – I think I’ve got dinner worked out for tonight now – except that we’re having a pretty good bottle of Australian red that’s already in the cupboard.
It would be great Steve if you could put all these recipes in one place here on your blog in some sort of recipe archive. I love to cook and all your recipes over the past few weeks have really looked great.
ditto what BJW said!
But where’s the pate?
According to the standard recipes, Steak Diane should have some foie gras slathered on it somewhere between the fourth and fifth sections: Oh well, it sounds good enough as is: Maybe you should re-name it “Steak Stephen” (“Steak Melissa”? ‘”Steak VodkaPundit”"- hey immortality has been gotten for less!).
And yes, red vino is called for: see “Sofia Sideshow” (www.sofiasideshow.com) for the Bulgarian take on that.
Steve bro, you KNOW I have a pate’ recipe stashed away…..
But I agree, the recipes should have a link. And it will make your eventual publishing of a cookbook SO much easier!
this is definately nooky-food. dessert better be sweet and tiny, something you can nibble in bed later before you become ComaMan from happiness
Protest! A good soaking makes a good flambe. You shouldn’t light a pan mid-pour.
Excellent recipe! We had your version of this classic tonight and we’re all lying around contentedly bloated.
Have you guys happened to discover the culinary secrets of the Junior League of Denver (namely Colorado Collage or Colorado Colore)? Both cookbooks are full of winner recipes
Hey VP — are you still putting the fire out?
I’m guessing that’s 1/4 cup of cream there? My browser shows it as a little box.
Thanks! We made it on Saturday night, and Monday