Stone Face Blog / Stone Face Vloggers

Being the musings of Your Obedient Servant, Great Stone Face, moose enthusiast.

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Location: Northern Virginia, United States

I'm interested in humor contests, the Washington Redskins, the Boston Red Sox, the Washington Nationals, University of New Hampshire hockey and football, and Ohio State University football and hockey -- and, of course, moose.

Sunday, June 16, 2013

Father's Day Luncheon

I used our Weber kettle and charcoal to grill a Father's Day luncheon for my wife, mother-in-law and me. (Our sons are in Tennessee, Texas, and California, but they called and sent cards.) 

Greek lamb chops, yellow squash, corn, onion, & tomato.

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Saturday, June 15, 2013

Cheese Snack

Grilled miticana de oveja (sheep) cheese coated in hazelnuts, with a clementine and honey. 

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Thursday, June 13, 2013

Peppers, etc., & Eggs

For dinner: sautéed bell pepper, red onion, garlic, prosciutto, and pecorino Romano with eggs.

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Tuesday, June 11, 2013

Bean Salad & Brown Rice

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Monday, June 10, 2013

Tapas For Dinner

I bought some miticana de oveja at Wegman's recently. It's a soft ripened Spanish sheep cheese, similar to a sheep version of the French bucheron. How to eat it?

I decided to make a light tapas dinner of it. I paired it with some prosciutto di Parma ham and a sliced pear on slices of French bread. On top, I drizzled a little honey. To drink, I had a nice, crisp Riesling. Delicious!

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Wednesday, June 05, 2013

Fun Lunch

Emmenthal cheese, whole wheat pita, mixed olives & kumquats, and iced green jasmine tea. 

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Tuesday, June 04, 2013

Steak Dinner

Steak Dinner
I'm alone for dinner tonight, so I spoiled myself with a roasted tenderloin dinner.

I salted the steak with a little kosher salt and ground black pepper on it. The steak was seared on one side in a cast iron pan in some olive oil at high heat for 3 minutes.

I flipped the steak over, then added some lightly oiled mixed mushrooms to the pan.

The pan was put into a 375º F oven for 12 minutes.

When I took the pan out of the oven, I removed the steak and mushrooms to a tented plate to rest, then deglazed the pan with riesling and added a pat of unsalted butter.

The steak and mushrooms were put back into the pan and coated in the sauce.

The steak was taken from the pan and plated. The mushrooms were tossed with some soba I'd cooked then added to the plate.

To drink, I had a mug of shandy. For dessert, I had a bowl of fresh cherries. I had it outside on the screen porch and listened to "Abbey Road."

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