Richard Birthing Bash 2012

On Saturday, October 20, we celebrated Richard’s Birthing Day. Here is the menu that he selected:

  • Rib eye steaks.

These steaks were 1.5 inches of manly love. Served with horseradish. These steaks were awesome.  I should probably comment on the proper method of cooking steaks.  First of all, you must grill them (all Men grill).  I prefer propane – charcoal is just too much of a pain.  I get a little smoke action going by placing wood chips (hickory) in an aluminum foil packet.  Heat the grill to the maximum temperature.  Place the steaks on the grill and watch them constantly.  Flip them and move as needed to deal with flair ups.  Pull the steaks from the main heat when the outside looks done.  Turn the grill to low and finish until done (use a meat thermometer).  I greatly prefer medium rare.

  • Sautéed mushrooms.

Butter, garlic, onion, and Italian seasoning. Very nice with the meat.

  • Au sou

Beef broth, red wine, garlic, onion, pepper, and salt. Great with the meat.

  • Green beans with bacon.

This dish is also one of my favorites.

  • Garlic, Parmesan mash potatoes.

Evelyn always score with this dish.

  • Homemade bread.

Nice job Evelyn.

  • Pumpkin cheesecake.

A new dessert for me. Served with fresh whipped cream and caramel sauce. It was very good.

Those man steaks required a proper cheese selection:

  • Somerdale – Westminster Gold Cheddar.

A pasteurized cow’s milk cheese from England.

  • Point Reyes – original blue.

A raw cow’s milk cheese from Sonoma County.

  • Appleby's – Cheshire cheddar, Neal’s yard dairy.

Another raw cow’s milk cheese from England.

  • Westcombe – Borough market cheddar.

And yet another raw cow’s milk cheese from England.

  • Laura Chenel’s Chevre – herbed Chabis.

A goat cheese from Sonoma County.

I do believe that fine red meat requires fine wines. So I thus served a California Cabernet Sauvignon and a Bordeaux, to provide a nice contrast.

Wine Spectator gave this wine a 90. Very smooth and ready to drink now.

A nicely matured Bordeaux that is ready to go.

The result was that I could not finish my steak, and I was in a food coma for quite some time.