I can't wait for this weekend! 4 chefs @ my house!

My son is general manager for a restaurant group in Tulsa. He and 4 of his friends (all chefs at the top restaurants in Tulsa) are spending Labor Day weekend here in Damnright. They have promised me an exquisite meal Sunday night in exchange for some of Mr.sazemisery's brisket and a Monday breakfast of my Scotch Eggs, etc. What a deal!


Color me excited!

back Sunday and just watching. Ah, heck...who am I kidding, I'd be telling them what to do! :rofl:

Enjoy being catered to! And PM me and tell me which ones they work at. :hi:

Can I be your new best friend so that I can get an invite? :D

Have a wonderful time with all those fabulous chefs!

:hi:

your guest chefs cook. Hmmmm . . . maybe you could have a camera close by? Just a suggestion. ;)

I think you're in for a fabulous meal.

If can just keep them sober enough to cook!;)

How'd it go? I'm dying to hear what they did in your kitchen! :hi:

It ended up being 1 chef, 1 restaurant owner, one Motorola exec and my son. They arrived at 1:00pm on Sunday. My son brought wonderful wine, port, and vodka. Cradled lovingly in the chef's arm was a whole tenderloin. We deposited it in the fridge and ate brisket, tabouli and BBQ beans. Mr.sazemisery's BBQ'd brisket is my son's favorite.

We spent the afternoon eating, drinking and fishing. I just watched 'cause I didn't want to show up the menfolk. :p

As the sun began to set, Chef Tack showed us how to properly trim the tender. I can't imagine the speed in which he could have done it if he not been instructing us. I froze all the leavings for my next sausage-making spree.

Chef and I took a stroll in the garden to gather herbs and peppers. We clipped rosemary, lavender, and parsley. We gathered red Jimmy Nardello Sweet Frying peppers(more about these in a near future Gardening Group post).

I am sorry to report that the pictures taken haven't been emailed to me yet so my description will have to do for now. I was busy making the Caesar Salad, Whipped Potatoes and Butternut Squash w/Browned Sage Butter and bread(store bought baguette)while Chef prepared the marinade. Sadly I don't have all the ingredients to list but I do know that the herbs we gathered plus other spices from my spice rack. After 45 minutes he seared it on the stove and then grilled it on the Hasty-Bake. He made a sauce by sauteing the peppers, onions, and garlic then adding white wine and reducing that by half. Hr then added chicken stock and simmered for a while before adding other unknown spices and heavy cream. That was simmered ever so slowly while the tender cooked.

All I can say is wow. The meat was cooked to perfection. The sauce was awesome. Those frying peppers really add a sweet peppery flavor. Chef took a whole big sack of them to use next week in the restaurant.

The guests decided after dinner that they wanted to learn how to gig frogs. This summer saw 2 hatchings of tadpoles and we have an abundance of croakers. The rest of the evening was devoted to drinking, gigging and cleaning of frogs. A total of 5 pairs of frog legs greeted me when I opened the refrigerator Monday morning.

Brunch consisted of Mixed Fruit Salad, Scotch Eggs, fried frog legs, leftover potatoes/squash and biscuits and sausage gravy. We also used the leftover sauce on the Scotch Eggs.

Like I said, I won't be eating for a few more days.

a delightful time with a lot of fun guests. Glad you had such a good time! :hug: