"Sqwertz" <swertz@cluemail.compost> wrote in message
news:mx0k2kglav96$.prn@sqwertz.com...
> This is still a cooking group, right?
>
> Short ribs, rubbed with Montreal steak seasoning, allspice and long
> pepper, seared then braised in beef + lobster stock with fresh bulb
> onions and garlic. The lobster/beef stock made a really great, rich
> gravy at the end when sieved, degreased, reduced slightly and mixed
> with cornstarch to thicken a little.
>
> Mashed potatoes (lumpy style) with Saga Blue Brie (the final piece
> left from the National Cheese Convention - yeah!), butter, green
> onions, and white pepper.
>
> Sauteed yellow and green beans with real parisian carrots (not those
> whittled down things). With a squeeze of fresh Meyer lemon.
>
> Short ribs - searing on all sides. A required first step:
> http://i47.tinypic.com/2gxk4mp.jpg
>
> Plated:
> http://i45.tinypic.com/25a8cye.jpg
>
> They say you're supposed to eat colors. I think I nailed that one
> tonight.
>
> -sw

Damn, that looks tasty. I'm still full from thanksgiving leftovers from
tonight's dinner and that made me salivate.

Nice job on the food and the pics.
Jon