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What's on your plate today?

A yearly tradition for me. A big (2.5"thick ane 2lbs) dry aged ribeye steak. This year I sous vide it for 3 hours at 132f. and then seared it on a really hot grill for about a minute on each side. It was seasoned with only kosher salt and black pepper. So freaking good! Baked potatoes and carrots as sides.
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And for dessert, an Arturo Fuente eye of the shark and some Dominican rum
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This pic is from last night. My buddy came up with a pretty great idea to help foster friendships with new neighbors in his condo complex. Since we all come from various backgrounds and ethnicities, he asked his neighbor-friends to prepare food from their ethnicity and we'd all go from unit to unit and taste each others food. Pretty brilliant.

Top left: (El Salvador) pupusas (pork and cheese), and the middle I didn't catch the name but it was like a sweet potato with some sort of sweet cream/custard inside.
Middle left and bottom left: (Phillipines) lumpia with sweet chili dipping sauce. The middle pic is morcilla lumpia which of course is not traditional but awesome regardless. There was also lechon and sissig that I didn't snap a pic of.
Right: (India): tandoori chicken, samosas, chutneys, and mango lassi.
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There was also a stop in "Jamaica" for meat patties, coconut macaroons, and rum punch but by that time I was too damn stuffed.
 
Great way to say hello, we’ve done the same, a long long time ago. We moved to our present residence (dead end street with 8 houses) 24 years ago and had a couple of neiborhood picnics. Like I said, it’s a great way to say hello and build friendships.
 
jfields said:
How’s the Rum compare to Zacapa & HC7 as the bench mark of what I prefer in rums Michael?
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Without a doubt and IMO of course, this rum is above those. You will have to compare it to the Zacapa XO and even then I'll prefer this one. I like to sip on this rum when smoking strong flavorful Dominican or Nicaraguan cigars. It's aged in port wine barrels so it has sort of a nice burnt caramel smell and sweet woody finish to it that I think compliments well with those types of cigars.

tone-ny said:
Nicely done Michael, love the sides! What is the lowest temp you can set it for?
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I have an Anova Sous Vide machine and the lowest you can set it to is 77f. I like my steaks (1.5") rare and usually sous vide them at 125f for about 3 hours but because this one was so thick, I decided to do a higher temp. It was really nice and tender but next time I will sous vide it at around 127f.

Edited: The sides were seasoned with turmeric powder (only the potatoes), red pepper flakes, black pepper, kosher salt, pink salt, dried onion flakes, dried parsley and olive oil. Cooked uncovered at 375f in the oven. Just in case you want to try it.
 
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Devil Doc said:
You have evidently not been to the N. Atlantic.

Doc
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The man is wise beyond his years....... Oh wait! :D

Seriously though! You haven't had oysters, until you've had them from the east coast. Most notably, from the Chesapeake Bay area. Tangier Island oysters seem to always be my favorite.
 
CigSid said:
You are correct... can’t imagine them being better, but I will trust that you’re right
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I've had seafood on both coasts. The Gulf of Maine, in particular, is cold and dark. Swimming in it is for crazy people. Even surfers wear wet suits year round. An old, retired lobsterman once told me it's because there's lots of food for things like oysters, mussels, clams, fish and lobsters. With global warming, that's going to change. Until then...bon appetite.

Doc
 
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