CookTeaser

A CookTale

Last evening we had a wonderful visit with our dear friend Louise Chinn who travelled from Connecticut for an overnight visit. The steaks were boneless Rib Eyes, To my taste, they take a back seat to Porterhouse. But, for multiple servings, I considered Rib Eye the better choice. The plate also consisted of Garlicy Broccoli Rabe, Sauteed Oysters and Shiitakes Mushrooms and a side dish of roasted Baby Potatoes with Guanciale.

Note: My Blog has featured the recipes for Broccoli Rabe, Sauteed Oysters and Shiitakes Mushrooms  and Tomato Jam previously.