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Medium rare bone-in ribeye with rosemary butter, garlic, scalloped potatoes and a glass of rum. 🥩🥃
📦 Order from @goldensteersteakco
🧊(steaks are packaged with dry ice)
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Since we had such a big group for our snowboarding trip, booking at restaurants proved difficult so I was lucky to find @thecollectivekitchen to cook for us in the comfort of our own chalet. They set the bar sooo high with their incredible food & service for our 2 private dinners & breakfast, all at the same or even lower cost as dining out in Whistler but with the perk of drinking our own alcohol and not having to leave the house. Can’t recommend them enough if you’re planning a ski trip this season! Everything shown on the video was delicious, but I’ve marked our group's favorite dishes - which ones do you want to try most?
- Hanger Steak & Braised Beef Short Ribs
- Thai Lobster Salad with burrata ⭐️
- Kuri Squash Ravioli with brown butter and hazelnuts ⭐️
- Miso Marinated Black Cod with shiitake mushrooms
- Fresh Tagliatelle with parmesan & herbs
- Yukon Gold Mashed Potatoes ⭐️
- Toffee Cheesecake ⭐️
- Sticky Toffee Pudding ⭐️
- Chocolate Mousse
- Flat Iron Steak and Eggs ⭐️
- Huevos Rancheros
- Eggs Benedict with maple fennel bacon ⭐️
- Toasted Ricotta Gnocchi ⭐️
- Fresh Dungeness Crab Salad
- Berkshire 10oz Bone in Pork Chop with roast onion & apple ⭐️
- Stone Ground Polenta with parmesan ⭐️
- Slow Cooked Lamb Shank
- Apple Beignets
Beanie: @piccoliny #IndulgentEatsWhistler
Lawry’s The Prime Rib is a fancy American restaurant which is located in Central. This diner is decorated in dimmed lights with red color of sofa. The atmosphere is super elegant.
We had the Shouchu & Whisky Pairing Dinner set. My favourite dish was the starter of Braised Octopus, it gave me a heavenly chewy texture with the tomato and fennel sause, it's just perfect! Butter Poached Lobster was presented beautifully. It might look little tiny, but the taste as good as it looks!
Move on to the main course, we had the Roasted Prime Rib of Beef au jus. It's stunning, the meat was pink in the centre, it was tender and so moist. The brown gravy made the best combination with the meat which further extending the robust flavours of the beef. It came with fluffy mashed potatoes, yorkshire pudding, spinach and corn. After having the Prime Beef, I found Chargrilled Beef Tenderloin's texture is even more enticing. The Tenderloin's size is like a fist which was cooked to perfection. I would enjoy every bite of the thick and juicy steak. It's nothing that I can shout about.
To end the meal, we had the dark Chocolate Délice & Lemon Sorbet. The sweet and sour combination made both of them were very yummy. I would recommend if you are looking for a fancy restaurant to celebrate with your beloved. Service was top notch too. Guys! Please check out my last post for more about this place.
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Lawry’s The Prime Rib
📍3/F, The Galleria, 9 Queen's Road Central, Central
中環皇后大道中9號嘉軒廣場3樓
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#foodvibessy中環 #foodvibessyCentral
#delicious #chilling #likeforfollow #yummy #foodlover #goodvibes #instagood #foodoftheday #foodoftheday #lifestyle #yum #foodie #foodphotography #hkfood #foodporn #cocktail #hkfoodblogger #foodvibessy #hongkongfood #saketini #steak #hkfoodporn #explore #香港美食 #cheers #中環美食 #Centralfood #LawrysThePrimeRib #dinner @ Lawry's The Prime Rib Hong Kong
For this episode, we went down to The Feather Blade at Tanjong Pagar to destroy a MASSIVE Feather Blade Steak Platter! The Feather Blade specialises in a single cut of steak, the flat iron. There are only 2 mains at The Feather Blade – 200g of grilled flat iron steak ($21++) and a Japanese-inspired Gyudon Bowl ($28++) with marinated flat iron steak.
My platter consisted of 5 steaks, 2 gyudon bowls, 5 foie gras, 5 scallops, 3 servings of potatoes, 2 bowls of spinach, 2 bowls of corn and 2 off-the-menu burgers. The owner, who also does food photography, masterfully arranged the food into a beautiful display.
Every piece of beef served was cooked beautifully to a medium rare, including the patties. The steak was mostly tender with a bit of bite to it while bursting with flavour. The gyudon steak was marinated in yakiniku sauce, making it slightly sweet and pairing wonderfully with the flavoured gyudon rice.
Each dish was elevated in some way, even the sides. The corn had smoked cream, the spinach was spiced and had cheese added and the potatoes were cooked in beef fat. The secret menu item, their beef burger, was made with beef trimmings and sauced with bearnaise. It was a delicious way to use up leftover parts of beef. They also offer sauces, including unique options like wasabi cream and uni butter, to go with your steak.
Protein-heavy challenges are usually a struggle for me but the food here was worth the effort. Places that specialise in certain cuisines/dishes usually catch my eye and the expertise here in the way they treat their flat iron cut (and their interesting sides and sauces) really shows. They also have a bar where you can pair your meal with refreshing alcoholic beverages. Do visit The Feather Blade for a mouth-watering steak feast!
Visit The Feather Blade at:
61 Tg Pagar Rd
Singapore 088482
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Hey YouTube Family,
How To Make Cajun Garlic Butter Sauce For Seafood
Comment below and let me know what y'all think of my video on my Cajun Garlic Butter Sauce For Seafood???
More Mukbang videos below just watch, like and share.......... please ? Thank You ?!!
Steak and mash potatoes Mukbang
https://youtu.be/ArAqDpwyMpo
King Crab Legs Mukbang with Darren Fleet
https://youtu.be/Ri89vQhZWFA
Northern Vietnam pho style Mukbang
https://youtu.be/pX69OFfHVRs
GIANT CLAM mukbang
https://youtu.be/KuMEAVFuExA
DIM SUM MUKBANG
https://youtu.be/BbifJuT8S8c
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These are what I ate on the 3rd week since I got back from Japan.
⇨ Shop Tropeaka - https://tropeaka.com - use code: CHLOE15 for 15% OFF your first purchase!
⇨ Shop Gymshark Clothing: http://gym.sh/Shop-Chloe-Ting
⇨ Day 1
☆ Chocolate Protein Smoothie
2 TBS Tropeaka Lean Protein Powder
2 TSP Tropeaka Immunity
1 TSP Tropeaka Maca Powder
1 TSP Tropeaka Cacao Powder
6 ice cubes / almond milk
250 ml of almond milk
20g of Brazil Nuts
Banana (Optional)
☆ Burrito Bowl:
Beef (Porterhouse, Scotch Fillet, or Rump)
2-3 Tomatoes
1 Large Avocado
Button Squash
Sour Cream (optional)
Cheddar Cheese (optional)
Salad Leaves
1/2 Red Onion
1 Lemon
Corainder
First make pico de gallo. Chop up 2 tomatoes, 1/2 a red onion, some corainder. Mix them in a bowl and squeeze in 1/2 a lemon or 1 lemon.
Mash up your avocado and add the remaining lemon or lime. Your preference.
Chop up the steak into small cubes and fry it over stove with coconut oil. Season with salt and pepper.
Then just mix them all together in a bowl. Use your favourite salad leaves, or vegetables. I've roasted some squash here as well.
⇨ Day 2
☆ Matcha Protein Cleanse Smoothie:
1 TSP of Tropeaka Matcha
1 TBS of Tropeaka Vanilla Lean Protein Powder
2 TSP of Tropeaka Ultra Cleanse
Stevia (optional - I use a few drops)
Banana or your favourite fruits (Optional)
1/2 an Avocado
250ml Almond Milk/Coconut Milk
☆ Smoked Salmon Salad
Honestly I just mix everything together. I don't have measurements of this one.
☆ Kale, sweet potato and Roast Chicken
I rarely ever roast my own chicken anymore. I just buy them from the local charcoal chicken store.
I coat my sweet potato with some coconut oil and roast it in the oven for about 15-20 mins in total. Flip the sweet potatoes once.
For kale, i normally stir fry is quickly with some coconut oil and salt so that it's easier to digest.
⇨ Day 3
☆ Matcha Chocolate Truffle
200g of Cacao Butter
28g of Coconut Oil
80ml of coconut Cream
1 tsp of vanilla extract
Stevia/erythritol (To taste - you can add both)
For the coating:
Some matcha powder and erythritol (Swerve) - mix them together.
This is actually quite hard to make.
First melt the cacao butter and coconut oil slowly using a double boiler. Make SURE you don't burn the butter. You'll have to do it VERY slowly. I melt probably about 3/4 of the cacao butter then i chuck all the rest of the ingredients in the food processor and blend them together so that it is like a ganache texture. Not watery, more like creamy! Add your favourite sweetener. You can use coconut sugar, caster sugar, honey, maple syrup, etc. Then pop the mixture into a piping bag or a zip lock bag and squeeze them into an ice cream/ chocolate mold. Then freeze it for about 15 minutes or so, or longer.
Then take it out and let it rest for a while before you coat them!
☆ Prawn + Squash + Salad
I just roast the squash in the oven for about 15 mins. Coated with coconut oil and salt
For the prawns. Just fry it with some coconut oil, some tomato paste, salt, pepper, garlic, ginger and turmeric. Very easy.
⇨ Day 5
☆ Matcha Chia Seed Pudding (SUPER TASTY)
1 tsp of Tropeaka Matcha Powder
30g of Chia Seeds
50ml of Full Coconut Cream
70ml of Almond Milk
1 tsp of Vanilla Extract
A few drops of Stevia or Maple Syrup
Let it set in the fridge!
Taste sooooo GOOODDD!!! I love the pudding!
⇨ Day 6-7 recipes are really basic. I get the fatty king fish cuts from our local japanese grocery. Very GUD!
Hope you enjoy this video!
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butter steak and potatoes 在 Beef Recipes Garlic Butter Steak and Potatoes Skillet - Pinterest 的美食出口停車場
Garlic Butter Herb Steak Bites with Potatoes are such a simple meal that is full of tender garlic herb melt in your mouth steak with potatoes. ... <看更多>