Smothered Wagu Couvillion with fresh spinich
 

Well guys, you finally broke me down and now i have to post.

All i want to do is to grow up l ike Sig!!!!!! LOL

Enjoy!

Looking good....

Looks good but WTH is Wagu??

recipe???????

1 cup of trinity
1 can rotel
1 tablespoon of tomato paste
1 tablespoon of roux
1 Waygu / Wagu loin steak about 24 oz.
1 lemon
2 handfuls of fresh cleaned spinich
salt / pepper to taste

I seasoned the meat and browned in a little oil, then took meat out and made a small roux. Once i was at my "right" color, i dumped the can of rotel and added a tablespoon of tomato paste. Let this cook down and add a little water if needed. Once all is incorporated, i added the meat back in and cooked over med/low heat for 30-35 minutes. You can go low and slow and still be alright.

10 - 15 minutes left i addded the spinach and sliced up a lemon and added. Cover for the remaining time (till wilted)

Serve over rice adn have a cold beer!

Swamp, Waygu from my understanding is a cross of Kobe and red angus. All i know is that i buy a half of a calf for the last 4 years and it is by far the best meat i have ever eaten. It is hard to go out and buy a steak anywhere knowing you can do it better (and by far) at home.

Enjoy!

I will have my specialty coming out at the end of the month. Have to cook at a supper club and a promise some of you guys will try it! Waiting game is on!

such a tease

How much does a half a calf of waygu go for?