Monday, April 18, 2011

Ox Tails, Tri-Tip and Goose Eggs...Not all in one dish


I got Goose Eggs at the farm that I joined the CSA with. I was given coupons that I get to spend at my farm. I love this place. It is Spring Brook Farm.


We also happened to have homemade smoked bacon. Imagine THAT.


I had never tasted a goose egg before. I wanted it scrambled but Dr. Food wanted his over easy. He said you couldn't really taste it if it was scrambled. So over easy it was.


I think that the size of it grossed me out. I couldn't eat the whole thing although it tasted wonderful. Something about that much yolk made me a little sick. I should have scrambled it.


We also sent a care package to my brother and sister in law. We knew they would love our handiwork. I am sorry Sissy...I would have sent you some too but knew that it wasn't something you would be into. Mom same goes for you. I hear the tone of voice you use when I am talking about Pork. I know it disgusts you. So, when I make jam I will send you that instead.


My farm also has their own lamb, pork and beef. I surprised Dr. Food and bought a Tri-tip. People here don't even know about tri-tips (well, the butchers do but everytime I ask for it they snear at me and say "You must be from California...RALPH, this dame here asked for a TRI-TIP!)


The amazing thing about a tri-tip is how simple it is. Salt, Pepper, Garlic salt. A drip of olive oil. That is it. It is Santa Maria style and we did it on the grill.


Did a salsa which was fresh tomatoes, purple onions, cilantro and a little bit of olive oil and salt and pepper.


Had a couple Hurricanes there too.


The meat came out perfectly due to Dr. Foods superior grilling technique. I think it comes naturally because he is from Texas.


Ooooh Weeeee baby. Good dinner.


Another thing we made since we last "talked" is Ox tails. I love Twitter. What does Twitter have to do with Ox Tails? Well I tweeted and was answered.

Screen shot 2011-04-18 at 3.36.38 PM

So I didn't have a few days and I received this Tweet

Screen shot 2011-04-18 at 3.43.29 PM

I went with this recipe for Oxtails with Port and Porcini Sauce by lastnightsdinner You really should make this. It was awesome.


Some browning of the oxtails.


Some sauteing of vegetables.


Lots of slow cooking while you have your feet up and are "resting" or doing whatever it is you want to do.


Before you know it dinner is done.


Also preserved some lemons. Hey Mrs WheelB See? I did it. I know all about stinkin preserved lemons.

Oh! One more thing. I got a new camera and took some pictures that weren't food.




Uh...I didn't read the manual yet so I sorta don't know what I am doing, but what else is new?


  1. You really need to have me over for dinner (when you're not serving head cheese). Your preparation of the tri-tip was PERFECT. I can even see red in the finished meat (sob with joy). The salsa; heavenly.

    Congrats on the new camera. You're doing fantastic already. Whatcha going to do with all those pecans?

  2. Camera action looks wonderful. As do the preserved lemons. You'll be glad you have them.

  3. Looks delicious Janis - Impressive. You sure can cook!

  4. That's okay about not sending me pork, Sis. Right now I'm eating like a monk. What do you use the preserved lemons for? I know they use them in middle Eastern recipes, right?

  5. That grilled meat looks absolutely perfectly cooked... yum! And the goose egg as well, actually. For me, the yolk is the best part of the egg...

  6. oh YUM! And the goose egg must be so so so rich!