Saturday night, 20-Feb-2016
I’d spend the day puttering around Portland. Stopping in at some restaurants, some shops, and generally working to get some random stuff done and some errands dealt with. Most of those errands revolved around making a fancy-ass dinner.
Why? Why not? That’s basically all I can say, since I didn’t have a specific reason for wanting to go full ham on dinner. But really – what sort of reason do you need?
Since real fun of the dinner was prepping and eating, I’ll give a quick list-off of the menu and plan…
Appetizer: Stirling Caviar, served on small biscuits with two flavors of Vodka (a Polish wheatgrass, and a Portland dry)
Entree: Filet Mignon in a heavy cream sauce, per a recipe I’ve already posted. This is actually the second time I’ve tried to cook this in Oregon… but the first time kind of ended poorly, when I misjudged how hot the pan had gotten and thus flambe’d a bit hotter than I should have…
On the side, we had zucchini and sauteed kale. Though really, after the Caviar and steak it was just secondary 😛
Dessert: We didn’t really have room for dessert, but I think there was ice cream or something? Or wait! No! I had picked up a bottle of Scotch – 12 year Macallan single malt, to be precise. Fancy dinner calls for a fancy digestif 🙂
(Ed note: See https://talesfromthehutt.wordpress.com/2015/02/28/cooking-a-new-recipe-flambe-included/)
So back at St. Paddies day last year,I had an amazing dinner out with my coworkers; Mac and Cheese with pulled BBQ brisket on top.
Since then, I’ve tried a few times to recreate this recipe, and I’ve met with success in most of my attempts… the best of them though, was following a variation of the recipe below. It’s VERY rich and thick, so not really viable for someone who wants to limit the amount of cheese that they’re taking in… but if you can survive a cheat day or two, it’s 100% worth it.
Now, modifications to the recipe that I took:
First off, I prepped the brisket in a crockpot over a day or so, cooked over a bed of onions. Then I pulled it apart and mixed it with bbq sauce to taste – enough to give it a kick, but not so much that the original flavor gets masked over. The drain the whole mess, and let it sit ’till the recipe calls for it.
I use shells, instead of Macaroni, just because… why not? They’re cooler.
I also use only about half the recommended amount of blue cheese… seriously, that is already a lot of cheese. Instead of 8oz of cheddar is usually put in 6-7 oz, and then maybe 2oz of blue. I mean dang people. Too cheesey is a thing.
Aside though – give it a shot!