Where Have you had the Ultimate Bloody Mary?

March 29, 2009 by steph · Leave a Comment 

Both the largest and the meatiest bloody mary ...
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I’ve had quite a few Bloody Mary’s over the years, and I must say none better than is made in the kitchens of Des Moines.  If your bar isn’t using dill pickle spears as garnish…besmurch the restaurant name in public.  I’m telling you people, celery stalks are for rabbits.  You need tangy dill goodness.  It doesn’t hurt to throw a couple jumbo shrip on their two lightly glazed in our Ultimate Bloody Mary Seasoning.

Bloody’s are my “til about noon” drink (always backed with an ice cold bottled American Lager beer).  Not  sure why, but a person needs that crips drinkability of that kind of beer to “cut” the intensity of the Bloody.  What say you?  What restaurants and establishments have you hooked on their drinks?

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Ultimate Filet Mignon Seasoning

March 29, 2009 by steph · Leave a Comment 

So lately, I’ve been scoring the full piece of USDA Choice Tenderloin from Costco.  This is the mostly trimmed whole piece that allows me ultimate flexbility with my creations.  My filets are never less than 3 inches thick and resemble a piece of chocolate cake.  (The chocolate cake analogy came up once when I had a filet at Smith and Wollensky in Las Vegas.  I was blown away at how something could be a meal and dessert at the same time).  Prices have been unreal lately at $6.99/lb for the “best of the best” cuts.  If you’re a real beef-o-phile like me, you know that Tenderloin is awesome for its buttery tenderness but flavor is not nearly as intense as some other cuts.

I’ve been trying to perfect my cast iron skillet – over technique but just can’t seem to get the oven hot enough to blast the outer crust I need to make the outer 1/4 crusty with joy…while leaving the inside a “baked” medium rare.

Of course each bite is still unbelievable since I rub a little olive oil (or grape seed oil) on the outside and coat every square inch with Ultimate Steak Seasoning.  Remember, when you think “I’ll just sprinkle some on,” double or triple that sprinkling.  Amateurs typically 1/4 of what’s required to deliver the Ultimate Steak.  Using that much seasoning does NOT cover the meat.  It brings it’s true character to the surface.  OK now I’m starving…

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Filed under: Doug's Meat Musings
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