829 Southdrive

829 Southdrive

A New Jersey state of mind



Wednesday, March 22, 2017

Upper Crust



Beef Wellington with smoky pommes dauphinoise,
asparagus with caramelized onions and lobster butter, and 
rosemary-scented glace de boeuf.

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11 comments:

  1. Keep ReachingMarch 22, 2017 at 11:30 AM

    Good to see you back.

    ReplyDelete
  2. TillermanMarch 22, 2017 at 11:52 AM

    Love Beef Wellington. But why is it called that? After the Duke of Wellington? Or after Wellington New Zealand? Or after a Wellington boot?

    PS don't be so long between blog posts next time.

    ReplyDelete
    Replies
    1. BaydogMarch 22, 2017 at 2:22 PM

      I've got some potentially good material on the horizon. We need to hear from O Dock

      Delete
    2. Frankie PerussaultApril 4, 2017 at 6:45 AM

      ...after wellington boots for sure

      Delete
  3. George AMarch 22, 2017 at 12:22 PM

    Beef looks good David. Now go out and blog something about your boat(s). I still think you should get that old Finn and rehab her.

    ReplyDelete
    Replies
    1. BaydogMarch 22, 2017 at 2:24 PM

      The Finn is gone. My dinghy days are long gone. Food is the only true constant in my life presently. Hope to float soon

      Delete
    2. Frankie PerussaultApril 4, 2017 at 6:47 AM

      welcome back among the mad bloggers of old

      Delete
  4. my2fishMarch 22, 2017 at 9:38 PM

    Yummy

    ReplyDelete
  5. PandaboniumMay 7, 2017 at 2:05 AM

    Beef Wellington? I have Wellingtons to wear when it rains on my garden. I've never seen any cattle wearing them though. And Lobster butter is a curious idea. How do get milk from a lobster for making the butter? You are one wild and crazy chef Baydog. Well, time to put on my Wellies and go milk the lobsters...

    ReplyDelete

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