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sour_grapes

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A grass-fed chuck steak -- check out that marbling!

Following a Marcella Hazen recipe, I seared that steak but left it underdone; I then then made a reduction sauce of sherry and ho-made 2017 Syrah, with fresh garlic, fennel, and Calabrian peppers. The steak was then finished off cooking in the sauce, and garnished with parsley. I tried some lion's mane 'shrooms, sauteed and finished with garlic and butter. Nice, but a little bitter (I think because they were a bit old?). I served this with leftover potato wedges, mizuna greens, and bacon gremolata from a few days ago. Finally, I sauteed some pieces of ho-made bacon, then cooked some red Napa cabbage and leeks in the fat, and added some apple cider vinegar at the end. Not bad!

All washed down with a WE Eclipse Nebbiolo.

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bstnh1

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Tried something a little different tonight with a pork tenderloin. Split it in two, slathered it with olive oil, garlic, sage, and a few other spices and seasonings, rolled each piece up, skewered them, rolled them in crumbs and roasted in a 375° oven. Came out pretty good. Next time I'll pound them out a bit to get more "rolls".
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sour_grapes

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Pan-seared Chilkoot Sockeye salmon served smothered in a creamy beurre blanc sauce with sherry vinegar, Chardonnay, shallots, etc. (from Joel Rubichon/Patricia Wells); roasted sweet dumpling squash (coriander, butter, cardamom); roasted carrots and parsnips with onions; and roasted Romanesco broccoli with a sauce of shallots/capers/lemon/butter. All washed down with a WE Eclipse Chard.

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sour_grapes

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Roasted sweet potatoes; braised kale with onions; roasted Brussels sprouts with sherry and malt vinegar, topped with Parmigiano-Reggiano; the traditional Sunday lamb ribs, this time with garlic, EVOO, rosemary, and tomato paste.

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