Annie wanted to do a salad one night and we were looking around for ingredients. We had some smoked salmon sitting in our pantry for a while, so we thought, why not?
Romaine lettuce, orange bell pepper, red onion (sliced thinly), hard boiled egg, and capers. The salmon wasn’t the thinly sliced kind; rather, it was a whole fillet that we crumbled into chunks. The dressing was simply Annie’s Naturals brand Cilantro-lime dressing. Very easy to prepare, and lots of flavor!
Kinda nice to have these things sitting the pantry just waiting to be used. Wonder what else is in there?
Even after making the filet mignon the other night, we still had some beef tenderloin remaining. Annie cubed it up, marinated it with a packet of black pepper sauce, and stir-fried it with some mushrooms, bell peppers, onions, and green onions.
Talk about tasty! Annie skillfully fried the tenderloin so it didn’t toughen up. Restaurant quality, for home-cooked price!
Filipino adobo is a dish commonly found in Hawaii. I like it because of the salty, vinegary flavors. Annie learned how to make it from a group of Filipino students living in her dorm at the University of Hawaii.
This dish consists of onions, garlic, pork riblets, potatoes, whole peppercorns, bay leaves, shoyu, cider vinegar and water. You cook it down until all the liquids are evaporated and all you have left is this delicious sauce coating the meat and potatoes. Serve it over heaps of rice. Real “stick-to-your ribs” cooking.
We got our hands on a couple of beef tenderloins for a really good price. Even after making the Beef Tenderloin in Salt Crust, we still had some leftover loin. So Annie defrosted it, cut it up into steaks, and prepared them according to this recipe from Bruce Aidells.
We also steam-fried some asparagus.
Finished plate with roasted bell peppers and a baked organic russet potato.
This was so yummy. Bruce Aidells sure knows how to cook meat!
