alwaysdrawing

Surf and turf for my wife’s birthday

Stuffed shells and salad. Old school Betty Crocker type stuff…with homemade marinara.

Dungeness crab, with a baked potato with butter, sour cream and scallions, and sautéed spinach with garlic

The internal temp was 130F after searing. Might have been 45 seconds per side—I didn’t use a timer. Worth noting that the steaks didn’t go straight from 120F sous vide to the grill—I dried them and waited about 30 minutes before finishing them. I didn’t take a cross section shot, but you can kinda see the interior doneness near the edge here:

Steak, asparagus and bernaise. Steak cooked sous vide at 120F, then finished for 1 minute a side over a charcoal chimney.

Yes, skirt steak. The fat made the end result wonderfully tender

Made some bulgogi with rice and sugar snap peas, served with onion chili relish

Made a knockoff version of spicy rigatoni from Carbone. It’s a version of penne alla vodka served at Carbone in SoHo NY (and Hong Kong and Vegas). Basically a vodka sauce with San Marzano tomatoes and Calabrian pepper paste, combined with an onion soubise.

Made the rest of the spinach pasta with Mario Batali’s bolognese. Garlic bread and salad (not pictured).

Broke out the pasta machine for some spinach pasta. Made some of it with butter, garlic, red pepper flakes and Parmesan Reggiano

Thursday night chicken tacos and margaritas

Bacon wrapped filet, roasted broccoli, and a baked potato with home grown chives, sour cream, butter and cheese. Served with Smith & Hook Cabernet Not bad for a random Thursday night dinner.

Fresh Mozzarella, basil, proscuitto and roasted red pepper sandwiches

Garlic cilantro shrimp tacos with guac and cilantro lime crema

Maangchi’s Korean Fire chicken with sugar snap peas, and pajeori scallions