Paul and I ended up cooking a ribeye roast recently after a trip to the Memphis Farmers Market. Now, the beef came from Costco, but the new potatoes, the red spring onions, and the fresh shiitake mushrooms all came from the market. The potatoes (some as small as a marble) were cooked in cast iron with butter and rosemary, the onions were slow cooked in foil for several hours with the beef, and the mushrooms were briefly sautéed in butter.
For wine we opened, and decanted for several hours, the 2006 Coppola Claret, $20, 13.7% abv. 82% Cabernet Sauvignon, 7% Petit Verdot, 4% Merlot, 4% Malbec, and 3% Cabernet Franc. Deep black cherry and blueberry flavors, hint of violets, with a smooth and luscious mouthfeel. It manages to have a full dark fruit aroma and flavor without being a typical California fruit bomb.
The following day, it was time for sandwiches. Cold, sliced, rare ribeye roast is one of the most wonderful things in the world. I'm surprised that it's not forbidden by major world religions.
(It should be clearly evident that I was starving in the first photo, resulting in terrible composition, while in this one I had enough time to set it up properly. Bear in mind that whatever I shoot for this blog, I eat--no fake food or props here on BWR.)
The sandwich is made from thick-sliced, toasted sourdough from Panera, the aforementioned rosbif, redleaf lettuce, Campari tomatoes, aged sharp cheddar, and a generous slather of horseradish mustard. Add in a side of rosemary and garlic frites, and this is definitely in the top five sandwiches I've eaten in my entire life.