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I went to Mandeville location late Saturday (6pm ish). They did not have a lot of stock, but there was enough to choose from. Picked up some filets, but did not cook them yet. Saturday night a friend of my one of my sons,. and works at a local pizza joint showed up with a hot pie, which in their haste to drink beer, was left at the house, so I ate enough that I didn't cook dinner, and last night I cooked something else (mac and cheese, with itilian sausage (made with applewood smoked cheddar, Marco Polo (pepper) cheddar, sharp cheddar, swiss and reggiano parmesean, with hald and hald and heavy cream, chiles and tomaotoes).

I had a bit of steak left over last night that I couldn't bear to throw away so I brought it to work today and it was amazing.

My lunch plate consisted of roasted beets and the left over meat. It look like a murder happened on my plate

Niman Ranch Thai Style Uncured Sausage. No nitrates, no antibiotics, no hormones. All vegetarian feeds.

The sausage was nicely flavored with lemongrass, ginger, cardamom, and coriander.

Gluten free too.

It was very nice and made for a good, different dinner. I'd definitely get it again. It would be a great appetizer for a party just sliced and seared served with toothpicks. I seared it and served it along veggie noodles with toasted sesame oil, lime juice and thinly sliced cucumber and green onion. It wasn't my best dinner by any means but it was pretty good for experimenting.

JAG, how was the fois gras? I don't recall seeing it there. How is it sold? Pre-weighed packages? What size?

Thanks

It was pre-packaged in portions...maybe 3-4 ounces? Bam prepared it very nicely. Seared with a wine/blueberry reduction.

We need to get David Lynn on here!

I can never get past the "eat on bread while I'm cooking" phase of fois gras. I've never actually prepared it, just devoured while standing in the kitchen cooking the rest of our meal. I'm a pig.

One day I'll need to actually try searing.

justagirl wrote:
I also picked up some Thai sausage he had in the cooler for tomorrows dinner.

http://www.enjoythaifood.com/sausages.php

801 Nashville, corner of Magazine. For all you uptowners who can't fathom driving out to River Ridge, you will soon have your very own Rare Cuts!

Did two 8 oz filets last night. I had bough tthem Friday, with a use orr freeze by 6/5 sticker. I salt and peppered them (sea salt and a 4 pepper blend that has replaced black pepper in my primary grinder), sprayed a little olive oil PAM spray on them and let them sit for about an hour to 90 minutes. Cooked them on a small cast iron hibachi (part of Ms. Turbodog's grill arsenal), over hardwood lump charcoal, for about 12 minutes total. Served with yellow rice with corn aND BLACK BEANS, GRILLED VEGGIES (COOKED ON A DIFFERENT GRILL, onions and eggplant), with salsa and crema. These steaks were like butter. Perfectly tender and very tasty. In the case, the beef stands alone. They did not need a sauce. Never been disapointed in Rare Cuts. Really nice people to deal with, too. I should add I bought a ribeye spinalis on Friday, which I cooked Saturday night with roasted mushrooms. Awesome steak. Expensive, but oh so good.