On Fri 12 May 2006 10:30:17p, Thus Spake Zarathustra, or was it Steve
Wertz?

> I just whipped up some stuff I had in the freezer. It was just
> OK. Nothing to brag about, really. And I have some leftovers
> for lunch tomorrow, too.
>
> Beef Ordinair (Ordinary Beef)
>
> Sauce
> 3 Tablespoons Nepalese Goat Butter
> 1 1/2 Cups Minced Alaskan Shallots
> 2 1945 Mouton Rothschilds 3 liters
> 1 1875 Taylor Fladgate Port 750ml
> 48 Ounces Reindeer Demi Glace
> 3 Sprigs Fresh Peruvian Rosemary
> 25 Pounds Fresh Maine Lobster
> 2 1990 Domaine Romanee Conti Mersault 750ml
>
> Melt butter in heavy, very large, copper soup pot over
> medium-high heat. Add shallots and saute' until tender. Stir in
> wine and port. Reduce wine to 1/8 original volume. While wine is
> reducing, fill another very large copper soup pot with water and
> white wine. Bring to a boil. Add Lobster to cook, about 25
> minutes. When Lobster is ready, remove from pot and remove
> meat. Place meat in a press and squeeze out as much juice as
> possible. Set juice aside and discard Lobster meat. When wine
> sauce is reduced add lobster juice and simmer for 6.3 minutes.
> Add Demi Glace & Rosemary and boil for 22.8 minutes. Strain
> sauce and set aside. (Can be prepared one day ahead. Cover and
> refrigerate.)
>
> Steaks
> 18 Pounds Chinese Teak Wood
> 8 Kobe Tenderloin Medallions
> 4 Ounces Monteveertine Olive Oil
> 24 Ounces Remy Martin Louis XIII Cognac
> Salt & Pepper to taste.
>
> In barbecue, burn wood until white hot. Marinate meat in Cognac
> for 3.7 minutes. Remove from marinade and discard Cognac. Rub
> meat with olive oil. Add salt & pepper to taste. Grill to desired
> tenderness.
>
> Garnish
> 18 White Truffles
> 1 Pound Dordogne Foie Gras
> 8 Ounces Beluga Caviar
> 100 Year Old Balsamic Vinegar
>
> Hollow out truffles. Fill with Foie Gras. Top with Caviar.
> Drizzle with vinegar after arranging on plate.
>
> Add enough sauce to coat middle of plate. Add beef. Arrange
> truffles around meat and drizzle with vinegar.
>
> ;-)
>
> -sw
>

Could you do this on Martha's show next week?

--
Wayne Boatwright @¿@¬
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