Sunday, December 18, 2011

The Full Bobbi

You know what is The Full English Breakfast? --Here at Roseholme, we infrequently serve our own take, known as The Full Bobbi.

What's in it? It depends; this edition took two skillets (a wok and a cast-iron grilling pan [but buy one through Tam's link]), a bowl and a plate: Filet mignon (mine butterflied, Tam's not), fried egg sprinkled with curry powder under a slice of Swiss cheese, bacon, leeks and mushrooms, and a fried tomato. A little fresh-ground pepper and it's ready.

It'll fix you up for the whole day!
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14 comments:

  1. Tango JulietDecember 18, 2011 at 11:58 AM

    Not bad at all!

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  2. BGMillerDecember 18, 2011 at 12:34 PM

    Why filets? Couldn't you find any meat with flavor? [/meatsnob] ;P

    Looks good. Was bacon (from the locker down in the Amish corner of Ioway), eggs scrambled up in the bacon fat, and some box mix pancakes 'round here. Heard no complaints so far.

    BGM

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  3. PanamaredDecember 18, 2011 at 1:31 PM

    Yum Yum!!!

    ReplyDelete
  4. Turk TuronDecember 18, 2011 at 1:58 PM

    WOW!

    ReplyDelete
  5. B December 18, 2011 at 2:18 PM

    Nah, we had a pound of ham each,sliced thin and pan fried to cripsy on the outside, eggs (any way ya want 'em!), and cornmeal pancakes with lots and lots of butter and real maple syrup.

    I may eat around 8 pm....

    ReplyDelete
  6. BobGDecember 18, 2011 at 2:35 PM

    Looks good, but I'd feel stuffed all day. My breakfast is usually a boiled egg and a V8.

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  7. CincinnatusDecember 18, 2011 at 3:10 PM

    What your going charge for room and board?

    ReplyDelete
  8. Gewehr98December 18, 2011 at 4:30 PM

    Wow!

    Jealous. My VA doctor would take me out back and shoot me for eating a breakfast like that these days. :(

    ReplyDelete
  9. KristophrDecember 18, 2011 at 4:49 PM

    Might want to slice a waffle pattern with a knife in both sides of the steak before frying.

    The steak cooks faster, and retains more juice. It makes butterflying un-needed.

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  10. Roberta XDecember 18, 2011 at 5:02 PM

    Kristopher: Part of the reason is that I like my steaks medium rare/medium, while Tam prefers Very Rare. It's simpler to butterfly mine and start hers only a little later.

    Robin: :D What'm I bid?

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  11. Roberta XDecember 18, 2011 at 5:05 PM

    Turk: Heh heh heh.

    BGMiller: I'll compare these filets to any other beef prepared in the same way.

    Oh, and for you and Gewehr98, the steaks got a nice pat of Irish butter on top, the first time I flipped 'em. Just 'cos if you're gonna go off a cliff, it might as well be a really high one.

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  12. Old NFODecember 18, 2011 at 7:22 PM

    WOW, puts my stale bagel to shame... :-)

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  13. BGMillerDecember 18, 2011 at 7:59 PM

    I dunno there.....
    I can cut a New York thinish, whap it with the mallet, and give you a lot more flavor. Filets are tender and all but they don't have enough fat to be worth anything. That's why so many folks wrap 'em with a strip of bacon.

    BGM

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  14. J.R.ShirleyDecember 24, 2011 at 6:50 AM

    ex"The Full Bobbi".

    I like it. I'm a fan of hearty, late breakfasts.

    ReplyDelete

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