I've sunk back into a lull of not blogging; but I did want to share a very easy pasta recipe that I made when the family was in town.
Overwhelmed with the harvest of tomatoes, and also a request for pasta on a steak night, I threw together something entirely from the garden.
It's a light, tangy, tomato sauce, and perfect for a late summer evening. The best part of it? It only takes 5 ingredients & 15 minutes!
Summer Fresh Tomato Pasta
Serves 4
2 cups Tomatoes, diced/halved if cherry
3 cloves garlic, sliced
1 ea lemon, zested & juiced
1/2 cup Basil, chiffonade
2 tbs Olive Oil
Salt & Pepper to taste
4 servings noodle pasta, cooked according to directions
Heat olive oil in a heavy pan, add garlic, and cook till tender, but not browned
Add the tomatoes, lemon juice & lemon zest
Cook on high until tomatoes are soft, and liquid is mostly cooked down, depending on how thick you like the sauce
Season to taste
Stir in the basil chiffonade
Toss with pasta & serve
Showing posts with label Quick Cooking. Show all posts
Showing posts with label Quick Cooking. Show all posts
Thursday, October 20, 2011
Sunday, December 12, 2010
The long awaited update (Pictures coming soon)
It's been a while since I've blogged anything, but I did have a highlight for July, (yes, I'm several months behind), where I gave another cooking class for a blushing bride to be!
It probably was a really good gift, come to think of it - Young brides these days seldom spend too much time in the kitchen, but will probably be expected to host a dinner party or two, now that they're married. The bride loves to cook as well, so it was also a really fun time for her. Her maids all put on their aprons and whipped out their spoons to produce a spectacular meal that was easy, fresh, and absolutely delicious. It was definitely a meal that she could prepre in the future!
As we cooked, I gave demonstrations on proper sautee methods, some basic knife skills, like the chiffonade and mincing, and some other cooking techniques that were learned were the art of slow roasting salmon, dessert making, and plating 101.
Here's the menu:
Spring Pea Soup
Garnished with truffle scented scream
Wild Mushrooms on Polenta Cakes
Slow Roasted Salmon
Served with Gremolata
Panzanella , Italian Bread Salad
Olive Oil Cake
Served with Roasted Peaches and sweet crème fraiche
We lunched over the feast, and discussed flavors, favorite dishes, and also cooking and eating best practices at home.
It probably was a really good gift, come to think of it - Young brides these days seldom spend too much time in the kitchen, but will probably be expected to host a dinner party or two, now that they're married. The bride loves to cook as well, so it was also a really fun time for her. Her maids all put on their aprons and whipped out their spoons to produce a spectacular meal that was easy, fresh, and absolutely delicious. It was definitely a meal that she could prepre in the future!
As we cooked, I gave demonstrations on proper sautee methods, some basic knife skills, like the chiffonade and mincing, and some other cooking techniques that were learned were the art of slow roasting salmon, dessert making, and plating 101.
Here's the menu:
Spring Pea Soup
Garnished with truffle scented scream
Wild Mushrooms on Polenta Cakes
Slow Roasted Salmon
Served with Gremolata
Panzanella , Italian Bread Salad
Olive Oil Cake
Served with Roasted Peaches and sweet crème fraiche
We lunched over the feast, and discussed flavors, favorite dishes, and also cooking and eating best practices at home.
Friday, April 16, 2010
Gigya's Winning Chile Verde Recipe
To celebrate the close of an extremely successful Q1, Gigya held a Chili Cookoff in conjunction with poker night. I might have lost all my money at poker, but I did win a $100 with my award winning Chile Verde. I promised to post the recipe if I won, so here it is!
Although chile verde is usually made with pork, (and you can definitely use that meat if you prefer), I used oxtail for this one because it's a slightly richer meat that's not often found in restaurants.
The chile verde sauce also works really well as a side sauce for meats and fish, if you're using it that way, omit the onion, and add 1/2 cup of olive oil.
Good luck!
Gigya's Oxtail Chile Verde
Serves 8
5 lbs Oxtail
4 cups Chile Verde
2 Tbs Oil
Chicken broth
Salt & pepper to taste
Heat the oil in a large sauce pan, and sear the oxtail on all sides, until nicely browned
To this in batches as necessary
Add the chile verde sauce, and enough chicken broth to cover the oxtail
Cover pot and braise in a 320F oven for about 2.5 hrs or until meat falls off the bone
Pick the meat off the bone and serve hot
Season to taste
Optional Garnish: Sour cream, queso fresca, cilantro
Chile Verde Sauce
Makes about 4 cups
4 ea Poblano Chilies
3 ea Jalapeno Chilies
8 ea Anaheim Chilies
6 ea Tomatillos
4 ea Green Onions
1 ea Green Pepper
3 ea Limes, juiced
1 ea Yellow onion
4 cloves Garlic
1 bu Cilantro
Salt to taste
Roast the peppers and tomatillos until skin is charred
Leave to cool, then peel peppers
Combine all ingredients in a blender
Season to taste
To serve as a sauce, omit the yellow onion, and add 1/2 cup olive oil when processing
Although chile verde is usually made with pork, (and you can definitely use that meat if you prefer), I used oxtail for this one because it's a slightly richer meat that's not often found in restaurants.
The chile verde sauce also works really well as a side sauce for meats and fish, if you're using it that way, omit the onion, and add 1/2 cup of olive oil.
Good luck!
Gigya's Oxtail Chile Verde
Serves 8
5 lbs Oxtail
4 cups Chile Verde
2 Tbs Oil
Chicken broth
Salt & pepper to taste
Heat the oil in a large sauce pan, and sear the oxtail on all sides, until nicely browned
To this in batches as necessary
Add the chile verde sauce, and enough chicken broth to cover the oxtail
Cover pot and braise in a 320F oven for about 2.5 hrs or until meat falls off the bone
Pick the meat off the bone and serve hot
Season to taste
Optional Garnish: Sour cream, queso fresca, cilantro
Chile Verde Sauce
Makes about 4 cups
4 ea Poblano Chilies
3 ea Jalapeno Chilies
8 ea Anaheim Chilies
6 ea Tomatillos
4 ea Green Onions
1 ea Green Pepper
3 ea Limes, juiced
1 ea Yellow onion
4 cloves Garlic
1 bu Cilantro
Salt to taste
Roast the peppers and tomatillos until skin is charred
Leave to cool, then peel peppers
Combine all ingredients in a blender
Season to taste
To serve as a sauce, omit the yellow onion, and add 1/2 cup olive oil when processing
Saturday, September 19, 2009
Magical Mushroom Mystique
I absolutely love mushrooms, and think that one of the simplest, most luxurious food that you can have is creamy mushroom soup! Traditionally, as with most other foods, cooking a great mushroom soup requires time, patience, and multiple steps. However, there are times when the luxury of time or patience cannot be afforded, as with a small dinner party on a workday evening.
At times like those, it is necessary to take shortcuts, while still producing the best possible result that I would not be ashamed to serve on the table. Although I had to work quickly, it paid off, and we had mushroom soup on the table in 30 minutes!
Here's the recipe:
Creamy Mushroom Soup
1 lb Fresh Mushrooms, I like to use Crimini & Shitake for best flavor
2 ea Garlic Cloves, Smashed
2 sprigs Thyme
1/4 cup White Wine
2 cups Chicken Stock, or Veggie
2 cups Half & Half
3 Tbs Butter
Salt & pepper to taste
In a heavy saucepan, melt one tbs of butter
Add 1/3 of the mushrooms, one garlic clove, and 1 sprig thyme
Saute mushrooms until a deep brown, and cooked through
Repeat with the remaining 2 batches of mushrooms
Deglaze the pan with the white wine - that means addinfg the liquid and scraping up the brown bits over heat
Bring the pan juices, stock and mushrooms to a boil
Simmer for about 10 minutes
Puree the mushroom soup and add the half & half
Thin with water to desired consistency, then season with salt & pepper
At times like those, it is necessary to take shortcuts, while still producing the best possible result that I would not be ashamed to serve on the table. Although I had to work quickly, it paid off, and we had mushroom soup on the table in 30 minutes!
Here's the recipe:
Creamy Mushroom Soup
1 lb Fresh Mushrooms, I like to use Crimini & Shitake for best flavor
2 ea Garlic Cloves, Smashed
2 sprigs Thyme
1/4 cup White Wine
2 cups Chicken Stock, or Veggie
2 cups Half & Half
3 Tbs Butter
Salt & pepper to taste
In a heavy saucepan, melt one tbs of butter
Add 1/3 of the mushrooms, one garlic clove, and 1 sprig thyme
Saute mushrooms until a deep brown, and cooked through
Repeat with the remaining 2 batches of mushrooms
Deglaze the pan with the white wine - that means addinfg the liquid and scraping up the brown bits over heat
Bring the pan juices, stock and mushrooms to a boil
Simmer for about 10 minutes
Puree the mushroom soup and add the half & half
Thin with water to desired consistency, then season with salt & pepper
Thursday, June 11, 2009
Sass & Jazz
From Merriam-Webster
Main Entry: sassy
Pronunciation:
\ˈsa-sē\
Function:
adjective
Inflected Form(s):
sass·i·er; sass·i·est
Etymology:
alteration of saucy
Date:
1833
I'm off on my sauce tangent again, so I'm going to commit to populating the "Sauces" label, and this is definitely one of them easy ones. I love making sauces in batches then freezing or giving them away as gifts. Best of all, you always have something to jazz up a dinner with when you're in a pinch.
Try this for sass.
Red Pepper with Feta & Gouda Sauce
Makes 2 Cups
2 ea Red Pepper
1/2 cup Smoked Gouda, Shredded
1/2 cup Feta, Crumbled
1/4 cup Olive Oil
Salt & Black pepper to taste
Roast peppers on a hot grill until skin is black and charred
If you don't have a grill, do it with tongs over your stove burner
Place peppers in bowl and cover with plastic wrap
Let steam for about 20-30 minutes
Peel skin off peppers, and remove seeds, carefully reserving any roasted pepper juice
Blend roasted peppers and cheese until smooth
With blender running, slowly drizzle in olive oil to incorporate
Season with salt & pepper
Keeps about a week in the fridge
Main Entry: sassy
Pronunciation:
\ˈsa-sē\
Function:
adjective
Inflected Form(s):
sass·i·er; sass·i·est
Etymology:
alteration of saucy
Date:
1833
I'm off on my sauce tangent again, so I'm going to commit to populating the "Sauces" label, and this is definitely one of them easy ones. I love making sauces in batches then freezing or giving them away as gifts. Best of all, you always have something to jazz up a dinner with when you're in a pinch.
Try this for sass.
Red Pepper with Feta & Gouda Sauce
Makes 2 Cups
2 ea Red Pepper
1/2 cup Smoked Gouda, Shredded
1/2 cup Feta, Crumbled
1/4 cup Olive Oil
Salt & Black pepper to taste
Roast peppers on a hot grill until skin is black and charred
If you don't have a grill, do it with tongs over your stove burner
Place peppers in bowl and cover with plastic wrap
Let steam for about 20-30 minutes
Peel skin off peppers, and remove seeds, carefully reserving any roasted pepper juice
Blend roasted peppers and cheese until smooth
With blender running, slowly drizzle in olive oil to incorporate
Season with salt & pepper
Keeps about a week in the fridge
Friday, May 22, 2009
Dinner in 30 Minutes (How To)
In anticipation of the major food fest that I'll be getting when I get to Korea, I whet my appetite last night with a healthy home cooked dinner. I had some leftover produce anyway, and wanted to use it up. Fridge inventory check revealed - 1 bag of Bloomsdale Spinach, 2 avocados, and chicken breasts.
Pantry staples that contributed to this meal - Quinoa, Garlic, Anchovies, Olive Oil, Lemon Juice
From the Garden - Thyme
After setting quinoa on the stove, I made delicious green goddess dressing by mincing up the garlic, and then combining that with the avocado, lemon juice, olive oil & anchovies in the food processor (10 minutes). Then, I marinated the chicken breasts in some balsamic vinegrette, the garden thyme, olive oil & salt, before firing up the grill. Once the chicken breasts were marked on both sides (10 minutes), I closed the hood then went back to cook the spinach.
I love spinach because it's absolutely so healthy, delicious, versatile, and best of all, easy to cook. In a large sauce pan, a splash of water, add all the spinach and then cover for about 10 minutes. By the way. this timing works for farmed spinach, but if you want to get that wilty stuff in a bag, then cover for 1 minute instead.
Just when the spinach was done, the chicken was ready to come off the grill, and the quinoa was also well prepared and fluffy.
It's amazing what a good sauce can do to zazzle up some simple ingredients, and it doesn't always have to take a day to make!
Here's the recipe for a green goddess dressing
Green Goddess Dressing
Makes 1 cup
2 ea Avocados
2 fillet Anchovies
3 ea Garlic Cloves, minced
1 tbsp Lemon Juice
1/4 cup Olive Oil
Salt & Pepper to taste
If desired, 1 egg yolk for added richness
1. Pulse all ingredients except oil in a food processor until smooth
2. With processor running, slowly add the olive oil in a stream until incorporated
3. Add salt & pepper to taste
If making ahead, cover tightly with plastic wrap to prevent browning
Pantry staples that contributed to this meal - Quinoa, Garlic, Anchovies, Olive Oil, Lemon Juice
From the Garden - Thyme
After setting quinoa on the stove, I made delicious green goddess dressing by mincing up the garlic, and then combining that with the avocado, lemon juice, olive oil & anchovies in the food processor (10 minutes). Then, I marinated the chicken breasts in some balsamic vinegrette, the garden thyme, olive oil & salt, before firing up the grill. Once the chicken breasts were marked on both sides (10 minutes), I closed the hood then went back to cook the spinach.
I love spinach because it's absolutely so healthy, delicious, versatile, and best of all, easy to cook. In a large sauce pan, a splash of water, add all the spinach and then cover for about 10 minutes. By the way. this timing works for farmed spinach, but if you want to get that wilty stuff in a bag, then cover for 1 minute instead.
Just when the spinach was done, the chicken was ready to come off the grill, and the quinoa was also well prepared and fluffy.
It's amazing what a good sauce can do to zazzle up some simple ingredients, and it doesn't always have to take a day to make!
Here's the recipe for a green goddess dressing
Green Goddess Dressing
Makes 1 cup
2 ea Avocados
2 fillet Anchovies
3 ea Garlic Cloves, minced
1 tbsp Lemon Juice
1/4 cup Olive Oil
Salt & Pepper to taste
If desired, 1 egg yolk for added richness
1. Pulse all ingredients except oil in a food processor until smooth
2. With processor running, slowly add the olive oil in a stream until incorporated
3. Add salt & pepper to taste
If making ahead, cover tightly with plastic wrap to prevent browning
Monday, May 4, 2009
Burrito a la Calafia
I made a californian burrito for dinner last night. It was the most delicious non-traditional burrito I've ever had. Don't get me wrong - I really love my carnitas, and salsa verde super burrito with sour cream, guac, the works, etc (secretly I even sometimes crave for chipotle, even though La Vics still comes up top). But last night's burrito, well, that was something else.
So what exactly is a californian burrito? In my books, it' a burrito that has ingredients that are decidedly californian, or exhibit properties of "californian cuisine", (which I define as a fine juxtaposition of flavors from east to west, but always firmly grounded on fresh and local produce).
Side note about the Burrito - when I was at Masa's there were these two servers, a pair of brothers, Hugo & Victor. Hugo once swore to me that the Burrito originated in California, because when he was in Mexico growing up, there didn't exist such a thing as the burrito as we know it, What d'ya know, maybe all burritos are californian after all!
Anyway, it started off with some cold grilled sancho seasoned chicken breast, that I had used to test-drive the new grill with. By the way, I was in a hurry to do the test run because this Friday we have a Gigya BBQ, and if the grill doesn't work, I'm pretty sure there would be a host of disappointment. Anyway, the grill worked perfectly, but then we had to leave for dinner & the Opera, so I stuck the grilled chicken in the fridge. I'm not even sure what possessed me to use sancho.
Sunday dinners are always a blur, and I usually try to make stuff out of leftovers, so this was no exception. Plus, in the afternoon, I made an awesome romesco sauce (which is another story in itself), and felt like that would stand in well for salsa! For your information, the romesco sauce is also for that BBQ which is happening later in the week.
Not to mention, I picked up a ripe hass avocado (now everyone knows there's nothing more californian than a hass avocado), and had a leftover tomato from the romesco sauce to make an awesome guacamole.
Back to leftovers, I had the shredded cheddar cheese from the previous week's sausage casserole, and also leftover tortillas from when I went snowboarding and made breakfast burritos for everyone. Yes, I know that was a while ago, but tortillas keep pretty well ok?
So anyway, I piled the sliced sancho chicken, guacamole, cheese and romesco sauce on a giant tortilla, rolled it up and then stuck it in the toaster oven at 450F for about 15 minutes, just enough to get everything hot.
And then, I bit into it.
Oh yum. The cheese was melted, and the romesco sauce was just all over the chicken so that it didn't dry out. Plus, that Hass Guac - mmmmm, the perfect rich mouth feel that you have to have with a good burrito. It was healthy too!
I think it'll be on the menu for a while.
Californian Burritos
Serves 2
2 ea Flour Tortilla
1 ea Chicken Breast, seasoned, grilled or roasted and sliced
1/2 cup Cheese Shredded
1/2 cup Romesco sauce or jar salsa
Guac from 1 Avocado
Preheat the oven to 450F
Seperate all the ingredients and pile them onto each tortilla shell
Roll the tortilla up and stick it in the oven for 15 minutes
Here's how I make my guac:
1 Avocado, peeled, stoned & sliced
1 Roma Tomato, small dice
1 Garlic Clove, minced
1 Tbs Yellow onion, minced
1 stalk Green Onion, chopped
Juice of half a meyer lemon (if possible, if not regular lemons are fine too)
Salt & pepper
Mash the avocado, then mix in all the other ingredients well
Generously season with salt
So what exactly is a californian burrito? In my books, it' a burrito that has ingredients that are decidedly californian, or exhibit properties of "californian cuisine", (which I define as a fine juxtaposition of flavors from east to west, but always firmly grounded on fresh and local produce).
Side note about the Burrito - when I was at Masa's there were these two servers, a pair of brothers, Hugo & Victor. Hugo once swore to me that the Burrito originated in California, because when he was in Mexico growing up, there didn't exist such a thing as the burrito as we know it, What d'ya know, maybe all burritos are californian after all!
Anyway, it started off with some cold grilled sancho seasoned chicken breast, that I had used to test-drive the new grill with. By the way, I was in a hurry to do the test run because this Friday we have a Gigya BBQ, and if the grill doesn't work, I'm pretty sure there would be a host of disappointment. Anyway, the grill worked perfectly, but then we had to leave for dinner & the Opera, so I stuck the grilled chicken in the fridge. I'm not even sure what possessed me to use sancho.
Sunday dinners are always a blur, and I usually try to make stuff out of leftovers, so this was no exception. Plus, in the afternoon, I made an awesome romesco sauce (which is another story in itself), and felt like that would stand in well for salsa! For your information, the romesco sauce is also for that BBQ which is happening later in the week.
Not to mention, I picked up a ripe hass avocado (now everyone knows there's nothing more californian than a hass avocado), and had a leftover tomato from the romesco sauce to make an awesome guacamole.
Back to leftovers, I had the shredded cheddar cheese from the previous week's sausage casserole, and also leftover tortillas from when I went snowboarding and made breakfast burritos for everyone. Yes, I know that was a while ago, but tortillas keep pretty well ok?
So anyway, I piled the sliced sancho chicken, guacamole, cheese and romesco sauce on a giant tortilla, rolled it up and then stuck it in the toaster oven at 450F for about 15 minutes, just enough to get everything hot.
And then, I bit into it.
Oh yum. The cheese was melted, and the romesco sauce was just all over the chicken so that it didn't dry out. Plus, that Hass Guac - mmmmm, the perfect rich mouth feel that you have to have with a good burrito. It was healthy too!
I think it'll be on the menu for a while.
Californian Burritos
Serves 2
2 ea Flour Tortilla
1 ea Chicken Breast, seasoned, grilled or roasted and sliced
1/2 cup Cheese Shredded
1/2 cup Romesco sauce or jar salsa
Guac from 1 Avocado
Preheat the oven to 450F
Seperate all the ingredients and pile them onto each tortilla shell
Roll the tortilla up and stick it in the oven for 15 minutes
Here's how I make my guac:
1 Avocado, peeled, stoned & sliced
1 Roma Tomato, small dice
1 Garlic Clove, minced
1 Tbs Yellow onion, minced
1 stalk Green Onion, chopped
Juice of half a meyer lemon (if possible, if not regular lemons are fine too)
Salt & pepper
Mash the avocado, then mix in all the other ingredients well
Generously season with salt
Wednesday, March 25, 2009
2 Weeks Notice
A long standing joke between Chin and Chef Laura has always been that he never gives me enough notice to make dinner for him when he visits.
So - this time, he did give notice. About 5 hours.
1pm - Lunch
Daryl: "What are you doing tonight for dinner?"
Chin: "No plans, why?"
Daryl: "Oh, you want to come over for dinner?"
Chef Laura casually chokes on carnitas burrito
Chin: "Sure!", turns to Randy & Sharlene "You guys?"
Randy: "Yeah no plans, we'll be there"
Daryl: "Ok, 7pm"
Chef Laura: wait... Did I just get pimped out to make dinner?
2:15pm Costco Trip & Farmer's Market
The goods -
5.5 lbs Ribeye Roast
1 lb Lump crab meat
Ramps
Chives
Baby Yukon Potatoes
Various types of oranges: Blood, Cara Cara, Navel
Ripe Melon ( hard to find usually)
Strawberries
Eggs
Creme Fraiche
Menu after much grumbling -
Crab & Citrus Salad with Melon Consomme
Prime Rib
Roasted Asparagus with Lemon & Parmesan
Smashed Baby Yukon Potatoes, roasted with Ramp Aioli
Meyer Lemon Butter Cake with Homemade Dulce de Leche and Strawberries
3pm: Nap Time
4pm: Start work after a large cup of instant coffee
Preheating the oven is always the first thing
Prepare the cake batter & bake
Meanwhile, set the evaporated milk & sugar on simmer, get Daryl to stir, since he volunteered
Set a large pot of water on the stove to boil potatoes
Kim & Joon arrive for a chat - send Daryl to entertain them for 20 minutes, buying me enough time to finely brunoise the onions for the crab salad, and spin the melons in the food processor without distraction
Chat with guests while prepping the rest of the ingredients, finely knife chives, zest & segment oranges, prepare ramp aioli, smash potatoes and lay them on trays,make crab salad.
Prep Rib Roast
5:15pm: Cake comes out of the oven and Roast goes in for 20 + 90 minutes
6pm: Guest arrive one hour early!!! WHAT! Kim & Joon take off.
Chef Laura sends the early guests out to the citrus trees to work for their food. Meanwhile, portion the desert, slice strawberries and whip cream for desert.
Chin comes back with a bag of citrus - dang, now we have to use it. Slice & juice citrus, while making simple syrup.
7:10pm: Bathroom break to freshen up
7:30pm: First course served!
Next time - 2 weeks notice please!
So - this time, he did give notice. About 5 hours.
1pm - Lunch
Daryl: "What are you doing tonight for dinner?"
Chin: "No plans, why?"
Daryl: "Oh, you want to come over for dinner?"
Chef Laura casually chokes on carnitas burrito
Chin: "Sure!", turns to Randy & Sharlene "You guys?"
Randy: "Yeah no plans, we'll be there"
Daryl: "Ok, 7pm"
Chef Laura: wait... Did I just get pimped out to make dinner?
2:15pm Costco Trip & Farmer's Market
The goods -
5.5 lbs Ribeye Roast
1 lb Lump crab meat
Ramps
Chives
Baby Yukon Potatoes
Various types of oranges: Blood, Cara Cara, Navel
Ripe Melon ( hard to find usually)
Strawberries
Eggs
Creme Fraiche
Menu after much grumbling -
Crab & Citrus Salad with Melon Consomme
Prime Rib
Roasted Asparagus with Lemon & Parmesan
Smashed Baby Yukon Potatoes, roasted with Ramp Aioli
Meyer Lemon Butter Cake with Homemade Dulce de Leche and Strawberries
3pm: Nap Time
4pm: Start work after a large cup of instant coffee
Preheating the oven is always the first thing
Prepare the cake batter & bake
Meanwhile, set the evaporated milk & sugar on simmer, get Daryl to stir, since he volunteered
Set a large pot of water on the stove to boil potatoes
Kim & Joon arrive for a chat - send Daryl to entertain them for 20 minutes, buying me enough time to finely brunoise the onions for the crab salad, and spin the melons in the food processor without distraction
Chat with guests while prepping the rest of the ingredients, finely knife chives, zest & segment oranges, prepare ramp aioli, smash potatoes and lay them on trays,make crab salad.
 |
| The Finished Roasted Potates Roast Beef Dinner with Chin |
Prep Rib Roast
5:15pm: Cake comes out of the oven and Roast goes in for 20 + 90 minutes
 |
| Salt & Pepper Roast Beef Roast Beef Dinner with Chin |
6pm: Guest arrive one hour early!!! WHAT! Kim & Joon take off.
Chef Laura sends the early guests out to the citrus trees to work for their food. Meanwhile, portion the desert, slice strawberries and whip cream for desert.
 |
| Dulce de Leche Cake with Strawberries Roast Beef Dinner with Chin |
Chin comes back with a bag of citrus - dang, now we have to use it. Slice & juice citrus, while making simple syrup.
 |
| Side of Asparagus Roast Beef Dinner with Chin |
7:10pm: Bathroom break to freshen up
7:30pm: First course served!
Next time - 2 weeks notice please!
 |
| Happy Chin & Cal Roast Beef Dinner with Chin |
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