2018 November: What's for dinner?

Went to a cooking class with my daughter last night as her husband was unexpectedly called out of town on business.  The class was Chinese Take Out, and we made Vegetable Egg Rolls, Mongolian Chicken and Egg Foo Young.  Can't say I really learned anything, but I got to spend an evening with my daughter - and those don't come around very often anymore.

Steamed broccoli w lemon and a 26oz  bone in dry brined ribeye, sous vide for 2hrs at 130, seared over hickory,  trimmed and sliced to about 14oz,  and made au poivre sauce (1st time) on the side (green peppercorn sauce!!) and a great 16 Andrew Murray Watch Hill Vineyard. Next time I'll pass on the au poivre, it was way too rich and overpowered the flavor of the steak.

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