Definitely steak (of varying cuts and quality depending on mood) and spuds along with some Sam Adams Light.
Not far behind is the typical New England Lobster Bake with lobsta, steamers, mussels, corn on the cob, chowda and chorizo.
I've also got a soft spot for good Chicken Pot Pies. And some so-so ones.
And a charcoal grilled cheeseburger w/nothing but fresh ground black pepper and American or Muenster cheese.
Quote:
Originally Posted by jlomon
There's nothing I enjoy more than a lesser-quality cut of meat that has been braised for hours in some sort of a wine based gravy. Like braised beef short ribs, or braised lamb shanks. All that connective tissue and fat breaks down into the sauce, and the meat becomes fall-off-the-bone tender. Serve it over some mashed potatoes to get all that gravy mopped up, with a nice strong glass of red wine, and that's just about as perfect as it gets for me.
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^^^And that, too!
And...
Lots of favorites which explains my ample girth.
Now I'm hungry.