Costco has the best shrimp in my opinion!
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Char sui cheung fun, rice, broccoli. The noodles taste great, but I suck at rolling them. More practice, more practice.
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Made use of leftovers tonight with a big ham sandwich. Actually I see quite a few ham sandwiches in my future!
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Yes, I know how difficult it must be on the Chefs and their staffs.
January 21st - is supposed to be their opening date …
Terribly saddened.
That is a lovely Roast Ham & trimmings… And a beautiful tree and the cat, he is stunning.
Big Cat Fan.
Unfortunately, we have not had cats due to our travelling prior to Covid however, my parents have 2 cats and I love them dearly. British Shorthair; 1 silver tabby and 1 Smokey Blue cream …
All our best wishes during these highly challenging times.
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We enjoyed another outstanding socially distanced dinner at our friends home Saturday night. We enjoyed melt in your mouth tenderloin of beef topped with a persillade sauce. It was cooked on top of the potatoes so the beef flavor was soaked up in them. There was white asparagus on the side. We also had shiitake mushrooms on toast topped with a fried egg; crunchy crab rangoon; mini appetizers of focaccia with apples and prosciutto, mini spinach pies and quiche; pasta with scungilli and shrimp in a marinara sauce. For dessert we enjoyed an excellent Elvis inspired creation of crispy wonton filled with creamy peanut butter and banana with a jelly dipping sauce, and a mango tart with Chantilly cream. As usual there were some awesome wines.
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What a colorful meal.
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Thank you! Happy Holidays and safe and healthy New Year to you!
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That meat is beautifully done, as was everything else Was it prepared Sous Vide?
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Thanks @gracieggg! Actually, although labor intensive by it’s nature, it wasn’t too bad. The steps are easily broken down into make ahead tasks, like the crepes, duxelles, and sauce. Keeping the rest of the meal simple helped also. It was delicious, and tastes surprisingly good leftover, and even cold.
Two things I’d do differently would be to dry age the beef in a spice rub for a couple of days, and use better components in the sauce; we used the only Madeira we could find, which was Paul Masson, and commercial beef stock. I’d definitely special order a better bottle of Madeira, as well as a container of Demi glacé. Or make my own Demi glacé, which is somewhat daunting, but someday…
Also used pre-made pate and puff pastry, which kept things easier as well.
Oh, the recipe was from Fine Cooking, and is on line.
@naf - please let us know if you decide to make it; one of the benefits is that we had a round of puff pastry left, which we used to make raspberry almond croissants, with homemade raspberry jam, sliced almonds, and powdered sugar, once out of the oven. Sooo good!
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The meat just melted in your mouth. I’m not sure how it was prepared.
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Thanks for the reminder, I just put the frozen puff pastry in the fridge, will be ready for tomorrow. Which recipe did you use? I look at several, but find Serious Eats the best explained, especially on the moisture problem.
Thanks a lot. Did you have juice coming out or the crepe absorbed everything?
We enjoyed another outstanding dinner at Bloom in Verona, NJ. Besides the usually awesome octopus, escargot, bulgogi tacos, and fried chicken sandwich with truffled fries, I enjoyed a rack of baby back ribs.It all went great with an excellent Syrah.
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No, @ Naf, it was absolutely perfect. We used shiitakes and small brown mushrooms (baby portobellos), took it out of the oven a couple minutes early, and that was pretty much the extent of the modifications. I’m sure SE has a version they’ve nailed; whichever you use, please let us know how it turns out.
Care to share some details on that escargot? I’m always looking for new recipes for it besides the normal garlic and butter. (like Drew’s which I don’t have the courage to try to make it with blue cheese, though his is excellent)
Very happy and healthy Holiday wishes to you and Mrs. P.
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Thanks @NotJrvedivici! Happy & healthy holiday wishes to you and your family as well!
The excellent escargot dish was made with a mornay sauce with a touch of herbs and parmesan cheese.
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