Chilebrown at home

Sunday, September 16, 2012


It is Saturday night and Ms. Goofy and I have hunger that needs to be satisfied. Tonight's main attraction is a 20 ounce Porterhouse steak from the U.C. Davis Meat Labs. It was cooked to a perfect medium rare over a hot mesquite fire.

It will be accompanied by a green bean casserole cooked in our trusty black iron. This casserole will have beans from our garden, garlic from Lakeport,  bacon from Taylor's Sausage., and will be covered with a mountain of cheese from the Rumiano Cheese Company.

To top the evening we had a home made apple pie made with Gravestein apples from our backyard. Lookout couch because here I come.


Greg said...

Oh man! That is spectacular.

Chilebrown said...

Greg, Thanks. Our passion is to eat well. Home grown ingredients and good meat makes a good meal at our house.

Lea Ann said...

Good Grief! What a wonderful meal. I got hungry just reading about it. Besides the tri-tip roast and the Ny strip that I threw peach sauce and peaches on, I haven't had a good old fashioned grilled steak all summer. Next weekend!

Zoomie said...

A veritable feast!

Big Dude said...

Great looking meal. I especially like what you did with the beans.

Chilebrown said...

Lea Ann, You are so nice. I will try the peach sauce. You ready for a friendly wager?

Zoomie, Thanks, you are my best friend.

Big Dude, Can we borrow your camper? Just kidding, but it sounds like you are on a great road trip.

Chris said...

Wow....that is a serious hunk o hunk o burning steak! Love it.