Weigu Beef

Billy and Kevin came over for dinner. Billy had often spoken about how much he loves the Wagyu Beef that you can get at McCall’s Meat and Fish. It is an American Variety, not a Japanese import.

We purchased a large peace of Tri-Tip Wagyu and invited Billy / Kevin over, and requested that Billy supervise the cooking of the beef. He has made it before and so we wanted to observe how he cooks it.

We started with a Vegetarian Tartine Sandwiches from Proof Bakery. It is an open faced sandwich served on toasted Brioche Bread. It made an excellent appetizer.

Billy assisted in the grilling. Bottom line, the meat was perfectly cooked, but I prefer Porterhouse. Perhaps it isn’t fair to compare tri-tip to Porterhouse, but tri-tip is what we had. With the meat we served our new favorite Potato recipe. Roast Potato Salad with Rosemary and Garlic from Tender by Nigel Slater. This is a great potato recipe. I love the mustard and vinegar taste.

For dessert we had a Lemon Curd Tart with a Crispy Brule Topping. We love Proof and all of their wonderful pastry.

Roast potato salad with rosemary and garlic

Tender

Nigel Slater

The idea of a potato salad usually involves slippery potatoes of the purest ivory, but an interesting take entails a much rougher texture brought about by roasting them before dressing.

enough for 4 as a side dish

new potatoes - 24

garlic - a bulb

olive oil

rosemary or thyme— a few sprigs

for the dressing        

red wine vinegar - 2 tablespoons

smooth Dijon mustard — 2 tablespoons

olive oil - 5 tablespoons

Preheat the oven to 400°F (200°C). Scrub the potatoes thoroughly, then put them in an ovenproof dish or roasting pan. Break the garlic into cloves, but don't peel them. Add them to the potatoes. Drizzle over a little olive oil, then scatter with flakes of sea salt and the leaves from the rosemary or thyme sprigs. Bake for three-quarters of an hour to an hour, until they are puffed and golden and their insides are fluffy.

Pour the vinegar into a small jar with a lid and add the mustard, olive oil, and some salt and pepper. Shake it hard to give a thick dressing. You can use a little whisk if you prefer. When the potatoes come from the oven, press down hard on each one with the back of a spoon so that they crack open slightly, then pour over the mustard dressing. As you eat, press the soft garlic from its skin.