Beef Wellington with smoky pommes dauphinoise,
asparagus with caramelized onions and lobster butter, and
rosemary-scented glace de boeuf.
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829 Southdrive
My Excuse
- Baydog
- New Jersey, Sailing, Food, Family, and anything I think is interesting at the time make up the contents of this blog. Bear with me, I'm still learning.
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Have A Great Weekend!1 year ago
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All the way to Reedy Creek5 years ago
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Peru10 years ago
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Good to see you back.
ReplyDeleteThanks, KR
DeleteLove Beef Wellington. But why is it called that? After the Duke of Wellington? Or after Wellington New Zealand? Or after a Wellington boot?
ReplyDeletePS don't be so long between blog posts next time.
I've got some potentially good material on the horizon. We need to hear from O Dock
Delete...after wellington boots for sure
DeleteBeef 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.
ReplyDeleteThe Finn is gone. My dinghy days are long gone. Food is the only true constant in my life presently. Hope to float soon
Deletewelcome back among the mad bloggers of old
DeleteYummy
ReplyDeleteMeat sweats? :)
DeleteBeef 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