Before • After


 

Jim Lampe

TVWBB 1-Star Olympian
¸,ø¤º°`°º¤øøø••BEFORE••øøø¤º°`°º¤ø,¸

sweet onion halved in a mixture of butter, olive oil, balsamic vinegar, vermouth, sugar, salt + pepper.

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baby Yukons halved sittin' on pats of hand-churned butter in a CIS.

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baby portabella mushrooms sliced in hand-churned butter in a CIS.

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two eight ounce chuck-eye steaks chucked in EVOO then seasoned with my favourite steak seasoning.

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¸,ø¤º°`°º¤øøø••AFTER••øøø¤º°`°º¤ø,¸

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Thank you for your visit!
 
Jim,

I don't know how you do it but you have again. Everything sounds and looks delicious. Question. Do you hand carve the chuck eye steaks from a chuck roast or does your butcher sell them already cut! I've never seen that cut around here.

Scotty W.
 
Awesome looking plate of food Jim. I love me some chuck-eyes, and you certainly nailed everything on this cook.
 
Once again, a fantastic meal as usual! What did your guests think of their plates?
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Mr. Lampe, you are giving me new ideas every day. Those unions must be great!
 
I'm calling the food network and telling them they should give Jim a show.
Your posts are better then half the stuff on there.
 
Looks awesome. I never made chuck eyes.I think I've got a mistaken belief that chuck does not make for a good steak. Guess I'm wrong. Have to look out for these. Restaurant Depot is calling!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dom R:
I'm calling the food network and telling them they should give Jim a show.
Your posts are better then half the stuff on there. </div></BLOCKQUOTE>

I have already called!!
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Jim you are hired! Fantabulous meal again!
 
You are Lucky you live a couple thousand miles away from me, cause I would just happen to be in the neighborhood around dinner time a LOT whenever I see smoke or smell good cooking!
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Another Great J.L. cook!
 
Steven A - chuck eyes are wonderful grillin' steaks. Same muscle as the rib-eye but forward into the chuck instead of behind the shoulder in the rib sub-primal. Usually cut into steaks about 8 oz each, they are very flavorful, only marginally more "chewy" than rib-eyes and usually a bargain compared to ribeyes. I buy them whenever I can get them a couple dollars a pound less than ribeyes.


Sorry Jim - don't mean to hijack the post - fantastic looking steaks and great post - as usual!

Carry on!

Pat

Pat
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dom R:
I'm calling the food network and telling them they should give Jim a show.
</div></BLOCKQUOTE>

I'd watch it! Another terrific cook Jim!!
 
holeySmokes guys! Thank you all for your very kind words
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i appreciate them all very much
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Allen, a small 8 inch skillet was used for the Yukons and an oval server, both by Lodge, was used for the 'shrooms.

no sweat Pat, i thank you for the help
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i could not have 'splain it better!

Thank you all once again for your very nice comments!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by george curtis:
sometimes i get scared of titles like that, especially from jim. the after part is what gets to me. </div></BLOCKQUOTE>

I too was scared when I read the title. Scared our Lampe was going on a diet or becoming a vegetarian or something crazy like that.
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Naah. No worries Dom. I think that Mr. Lampe wouldn't give up his usual fare for anything.

Outstanding as always, Jim. I find myself forgetting to take pics at various stages when I am cooking. Maybe I need a script, just something to say "take picture here" when I am getting a meal together, but ours are usually sort of spur of the moment decisions as to what to cook, so I am usually doing good to remember to take a pic at all.
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I didn't know what i was going to see while reading te title, but man I'm glad that I clicked on it!
That's a great meal!
 

 

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