What's for Dinner?

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Boatboy24

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We went out. I started the evening with an Old Fashioned, followed by a nice filet and a large glass of Daou Cabernet.
 

GreginND

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On Christmas Eve I made dinner for some dear friends. The theme . . . fungi.

For starters . . . walnut truffle paté with a homemade beet vinegar reduction served with toast points.

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Seared King Oyster "scallops" with mint pea and roasted red pepper pureé topped with coconut bacon.

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Fresh salad greens with marinated baby Bella mushrooms and tomatoes.

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Mushroom risotto topped with creamy sautéed mushrooms and poached mushrooms.

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Mushroom lasagna made with homemade pasta and truffle infused béchamel.

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ceeaton

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Been trying to keep my oldest filled up with his favorite foods. Had an eye round roast on Sunday during halftime of the Eagles/Giants game, it was a little too well done for me but was very tender and flavorful. Last night I broke out the meat cleaver and hacked six New York strips from a roast I bought on fire sale before Christmas. Sorry for the blurry image (not enough wine to steady me), but the steaks turned out med-rare for most, did a few well for the "girls". Today for lunch I cooked another fire sale item, French rack of lamb ribs. Was $5.89 for the whole rack. Bathed in an olive oil, rosemary, thyme and garlic marinate. The "boys" ate the whole rack and no other food was consumed (except a beer on my part). Will start a pork roast up on the Weber kettle around 4pm for a traditional pork/saurkraut/smashed tater meal. Gotta love the holidays.

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Boatboy24

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Found this nice 7 bone rib roast that's missing the roast. Rubbed it down, vac sealed it and threw it in the freezer. No idea when I'll cook it, but I'm already looking forward to it.

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sour_grapes

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No pix, but we had the neighbors over for a nice meal. I made braised fennel and onion; broccoli and arugula puree; roasted potatoes served with LOTS of garlic and mint leaves; and the star of the show, beef tenderloin. I marinated the tenderloin in a thyme/pepper/salt/oil mixture for hours. Then seared it and baked it to perfection. Yum!
 

Chuck E

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No pix, but we had the neighbors over for a nice meal. I made braised fennel and onion; broccoli and arugula puree; roasted potatoes served with LOTS of garlic and mint leaves; and the star of the show, beef tenderloin. I marinated the tenderloin in a thyme/pepper/salt/oil mixture for hours. Then seared it and baked it to perfection. Yum!
I've been using this technique on all my tenderloins. If I can get it medium rare with no gray line around the outside, I consider it perfect. Paul, what temp are you roasting at?
 

sour_grapes

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I've been using this technique on all my tenderloins. If I can get it medium rare with no gray line around the outside, I consider it perfect. Paul, what temp are you roasting at?
About 250F. It was probably a bit higher, as I previously had the oven up at 350 for roasting potatoes, but then turned it down and aired it out a bit. Took about 30 mins. to reach 124F internal, then tented it for 15 mins. Yes, no gray lines were in evidence! :h
 
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