The first night, I decided to fire up the grill. I used a mixture of hard lump charcoal and regular to get a higher cooking heat for searing steaks. I threw on some asparagus and onions over aluminum foil so they would not suffer as much. Added a few tenderloins, and combined them over mashed red potatoes. I reduced some balsamic, beef stock, and brown sugar to drizzle over them. Simple meat and potatoes, but tasted wonderful.
The next night, I started with some split chicken breasts and cut multiple pockets into each.
I stuffed them with a mixture of ricotta, spinach, dried figs, white balsamic, and the obligatory salt and pepper. These were roasted in the oven to an internal temperature of 155 degrees.
I simmered some great white northern beans with a diced tomato in beef broth until they could be mashed into a refried bean consistency and plated it with sauteed squash and asparagus. I reduced orange juice, beef broth, brown sugar, white balsamic, and some spices to drizzle on top.
For the third and final night, meatloaf. This consisted of ground turkey, a couple eggs, ricotta, salt, pepper, sauteed onions & garlic, and a couple pieces of wheat toast pulsed into breadcrumbs. For the sauce, I used ketchup, molasses, garlic, onions, cumin, paprika, beef broth, and chili powder. I plated this with mashed squash and red potatoes and topped with spinach and figs sauteed in butter.I love food and I love challenging myself with new ideas and techniques. Good food does not have to be difficult, just simple and fresh. You know what you like, so give it a shot. If it ends up less than ideal, learn from it. In the story of Hercules, we learn that a true hero fails many times before he gets it right. We live, we learn, we eat.
No comments:
Post a Comment