If you get it hot enough, you don't need to use cold meat. It just is not safe.
If you use olive oil, a hot pan with room temp oil just before the meat hits and a splatter screen, you can do it. Olive oil forms a crust fast, seals the juices in FAST and gets em' HOT, good n' FAST... still nice and red. You will be fine.
The olive oil will also compliment the wine reduction.
Outside is good, on a grill or gas ring.
I would add the toppings as soon as you flip from the first side.... those drippings will be to die for.
Be hard not to make a gravy reduction for no reason than just to do it.... perhaps wilt some spinach in it then make a cream reduction for some flair for the plates?

Remember hot-wok-cold-oil-food-won't-stick (works with pans too... it is a mantra and is also about cooking fast)
If you are using cast iron, don't get it too hot for too long, just needs to be at temp when you add the oil then the meat when the oil gets to temp.

Olive oil makes AMAZING fries and fried onions... try it, you will not be unhappy.
Deep frying in olive oil is expensive, but ... damn! The cheap stuff works as well as the expensive for deep fry and... damn!

Double post, sorry

I wanna' cook.

Right now I want a lox, white wine and capers omelet with shaved onions and .... I can't talk about it....

I miss my neighbors coming over and asking if they can eat dinner with us because of the smell. It was a real ego boost.
Yes, that actually happened a few times during our travels. Sometimes when we camped. I liked to cook nice when we camped.

From wiki

Sorry if I duplicated this one...what is this? Sounds intriguing!

I had black pudding in Manchester. I won't be going back for seconds.

In reference to Griff's 'Breakfast Spaghetti' Yznhymr posted
Griff gave a description here.

We make an egg, cheese and bacon lasagna for breakfast. Hollandaise sauce.

Stop. You're making my heart hurt.., well just one more.:)

What kind of food do you like?
I know my cooking discussions can be a bit pedantic. Read too many cookbooks I guess.

Breakfast here is similar to Dana's.

This morning I had...
Takatala Sausages (made with meat, spicy fruit and vegies)
Bacon - dont crispy
Baked Beans
Grilled Tomato
Eggs
Wholemeal Toast

we had bacon egg and cheese muffins this morning.

often we have porridge. I make mine on milk with a bit of vanilla essence and some nutmeg. very yummy. sometimes I put fruit in it.

most often we have wheat bix which are good quick nutritious breaky. specially when they're served with some fresh fruit on top.

Actually, it sounds fabulous, but might not be so easy on the cholesterol! I like your food discussions, man.

This morning, I made corn bread subbing extra fine corn meal for wheat flour.

Oh, it is a cholesterol festival!
Not something we eat very often. It is also huge.
It is usually eaten at large family brunches, things like that.

I'll see if it is written down somewhere.
Basically it is lasagna with boiled eggs (sliced long ways, bout 1/4" thick, when I do it), Hollandaise, swiss cheese slices, bacon and lasagna noodles layered like you would regular lasagna.
I have not done it yet, but have wanted to add good sausage and/or blanched spinach or basil.
It looks nice garnished with fresh basil or, if you prefer, cilantro.
Bake it like you would regular lasagna.
You will crave it!
Make it the day before, and reheat in the oven just before serving, covered with foil, then uncover until the top is browned to your preference.

Don't take a large serving your first time, it swells and you will be SORRY.

Prepare? Crap. That means that I can't use Italian Takeout and Chinese Takeout for numbers one and two? I will anyway, because it's true. My ability to actually cook is very much limited by my work schedule, so I make a phone call at least three times a week.

Grape-Nuts and Honey Crusted Roast Chicken
Grilled Cheese Sandwiches (seriously, sometimes nothing beats a great grilled cheese)
Omelet (I make the best Omelets on the Eastern Seaboard)

Talking of lasagna type dishes (incidentally, rage that sounds fucking delicious and probably dangerously addictive) years ago, when I was a kid on many weird and wonderful diet regimes, my mum used to make pasta-free lasagna. She substituted cabbage leaves for the pasta sheets. Sounds dodgy but it was actually really tasty! Even though I am now able to eat pasta, I still sometimes have pasta-less lasagna.


@wolf, I totally agree: sometimes there is no food that quite hits the spot like a well made grilled cheese sarnie.