777 International First Class

International First Class on the Boeing 777.

The first class seating area is almost as big as my first apartment in Austin, Texas.

The chair swivels 45 degrees left and reclines flat as a bed.

It also swivels 90 degrees (even more left) to use a fold-down work surface.

A flat screen video display rises from the side rail for movies or flight path information.

American Airlines describes it as:

• Amenity Kit
• Individual Laptop Powerports
• Six-way Adjustable Leather Headrest
• Increased Recline with 58″ – 61″ pitch
• Ergonomic and motorized Seat Controls
• Motorized and angled lie-flat seats
• Cushion width from 20″ – 21″
• Center console storage space
• Privacy divider
• Unique ability to move seat forward for privacy
• Unique interlocking tray table for extended space
• Additional Legroom
• Advanced Lumbar Support
• Complete Under-Calf Support
• Comfortable Leather and Cloth Upholstery
• Personal Video with a variety of programming (Boeing 777)
• Bose® QuietComfort® 15 Acoustic Noise Cancelling® headphones – an AA exclusive

The Menu offered Cowboy Ribeye, Thai spiced chicken, Salmon or Pasta.

Here is a recipe by Stephan Pyles for Bone In Cowboy Ribeye With Pinto-Wild Mushroom Ragout And Red Chile Onion Rings :

Stephan Pyles, a fifth generation Texan and a pioneer of New American Cuisine, has created 15 restaurants over the past 23 years. He was the first Texan inducted into Who’s Who of Food and Wine in America and in 2006, Esquire named Pyles “Chef of the Year” and included his newest restaurant, Stephan Pyles, in their list of “Best New Restaurants”. In late 2009, he opened a new restaurant in the Dallas Arts District named Samar that serves “International Small Plates” inspired from India, Spain and the eastern Mediterranean.

Pyles got his start at The Great Chefs of France Cooking School at the Mondavi Winery. In 1982, he met and worked closely with Julia Child. Soon, he started opening restaurants and was the recipient of numerous awards including the AAA Five Diamond Award and Nation’s Restaurant News’ Fine Dining Hall of Fame Award. He was the inaugural recipient of The James Beard Foundation’s award for Best Chef in America-Southwest in 1991 and has received Outstanding Restaurateur of the Year awards. His restaurants have also been recognized on lists of “best new restaurants” in Esquire, Bon Appétit and Town and Country.

Pyles has cooked for dignitaries and celebrities from HRH Queen Elizabeth II and Mikhail Gorbachev to Mick Jagger and Sharon Stone. He has appeared around the world as guest celebrity chef and was one of five chefs worldwide invited to prepare dinner for Jimmy Carter’s 70th birthday.

Pyles’ first cookbook, The New Texas Cuisine, was named by Bon Appétit as one of the top ten chef’s cookbooks of the decade (1990’s) and is now in its ninth printing. He has since penned three more cookbooks, and has appeared on Good Morning America and The Today Show.

Pyles is also active in the community, serving on multiple boards including Share Our Strength, an international hunger relief organization.

Bone-in Cowboy Rib Eye With Pinto-Wild Mushroom Ragout And Red Chile Onion Rings Rib Eyes-Serves 4 Beef Filets-Serves 6-8
For the cowboy steaks and rub:
½ cup	salt
1 cup	ground assorted dried chiles (such as, guajillo, pasilla and chipotle)
1 cup	paprika
1/3 cup	sugar
4 16 ounce	bone-in rib eye steaks, (about 1 to 1 ¼ inches thick)
For the sauce:
½ cup	pinto beans, soaked overnight and drained
1 quart	chicken stock, ham hock broth or water salt and freshly ground black pepper to taste
1 tablespoon	olive oil
2 tablespoons	minced shallots
2 cloves	garlic, minced
1½ cups	cleaned and sliced assorted fresh wild mushrooms
½ cup	fresh corn kernels (1 small ear)
½ cup	dry red wine
1½ cups	veal demi-glace
1 teaspoon	chipotle chile purée
1 medium	ripe tomato, blanched, peeled, seeded and diced
1 teaspoon	chopped basil
1 tablespoon	unsalted butter, at room temperature
For the Red chile onion rings:
3	Canola oil, for frying onions – cut into very thin rings milk for soaking
1 cup	flour
½ cup	paprika
½ cup	pure chile powder
1 teaspoon	sage, chopped
½ teaspoon	ground cayenne
2 tablespoons	ground cumin seeds salt to taste

To prepare the steaks, thoroughly combine the salt, dried chiles, paprika and sugar in a mixing bowl and dredge the rib eyes in the mixture to coat evenly. Let marinate for 12 hours or overnight.

To prepare the sauce, place the beans in a saucepan with the broth or water. Bring to a boil, reduce the heat to a simmer, and cook for 45 minutes to 1 hour, until tender, checking every 20 minutes or so; add more broth or water as needed to keep the beans covered. When the beans are tender, season with salt and pepper and reserve.

Heat the olive oil in a large skillet or pan over medium heat until lightly smoking. Add the shallots and garlic and cook for 1 minute. Add the mushrooms and corn and cook for 2 minutes longer. Deglaze the pan with the red wine and reduce the liquid by three quarters over high heat. Add the demi-glace, chipotle puree, sage, reserved beans and tomato. Reduce the liquid by one third. Whisk in the basil and butter and season with salt. Keep sauce warm while grilling steaks and preparing onion rings.

Prepare a medium-hot fire in a grill with charcoal briquettes. Grill steaks to desired doneness, about 5-7 per side for medium rare.

To prepare the onion rings, pour enough canola oil in a frying pan to come 3-4 inches up side of pan; heat to 350°F degrees. Pour enough milk in a large mixing bowl to cover sliced onions; let soak for 20 minutes.

Thoroughly combine all the dry ingredients in a bowl, except salt. Shake excess milk off of onions and toss into flour mixture until well coated. Fry in canola oil until golden. Remove from oil and season with salt.