Posts tagged Beef
If you’re going to be in Sonoma, and you need put some pre-wine tasting grub in your belly, you should definitely swing by the Fremont Diner. Located conveniently on Fremont St, the Fremont Diner boasts a barrel full of stick-to-your-ribs country favorites that will have you reminiscing about Sunday Dinners at Grandma’s. Pictured above is the “whole hog” sandwich -which as a native of South Carolina, makes me happy to see – and the open-faced brisket sandwich. Both were juicy, fatty and delicious and the extra strong sweet tea really complemented both. The brisket had an intense smoke ring and was certainly delicious, but I would have like a little more “burnt end” (that’s not much of complaint though). Fremont also has breakfast with lip smacking favorites like bacon and eggs, biscuits and gravy, country ham, brisket and potatoes etc., although I have yet to try it. The best part is sitting outside in the sun at the communal picnic tables drinking sweet tea and cleansing your palate with the house made pickles. The Fremont Diner is located at 2660 Fremont Drive in Sonoma and they don’t do dinner so get there early. What’s your favorite guilty pleasure diner? Let us know!
I have to admit it. I love beef. I don’t eat it very much and although, my love for all things pork will always reign supreme, somewhere deep inside there is a primordial need for salty cow meat. When beef is what’s for dinner, all caution is thrown to wind. Muffintops be damned. Arteries, take that. Crack a bottle of cab from the bottom shelf, it’s time to get m’beouf on. *Cue the beef for dinner jingle*
So this is the first dinner I made from the 80lbs of local beef I just bought – which at once elicited a caveman smile from me and an oh-no-you-din’t look from my forgiving and wonderful beautiful wife.
Pan Seared Beef Filet, Compound Herb Butter with Asparagus, Shallot Vinaigrette and Olive Oil Fried Egg
Long title, but fairly quick and easy to make. I seared the salt crusted filet in my trusty Lodge cast-iron skillet to a nice rare/mid-rare and topped it with some herb compound butter I whipped up using butter, salt, pepper, olive oil and rosemary. The asparagus was roasted in the oven with a little olive oil, salt and pepper and topped with shallot vinaigrette (shallots, rice wine vinegar, salt, pepper, sugar). The egg was fried in olive oil just enough for the white to set leaving yolk still runny.
The olive oil fried egg was new to me. I had it at a local Italian place was intrigued to try it. The cool thing is that it’s easier and faster than poaching an egg, and because your using olive oil (and not butter) the white does not get brown edges.
[Ed. Note: This pic is horrible. My iPhone seems to have been tipsy that night]