Tied up a beef tenderloin, then smeared with olive oil and seasoned with salt and pepper. Grilled on a hot grill, turning every few minutes until it was seared on all sides.
Made a dough using flour, salt, pepper, egg whites, and chopped parsley. Rolled the dough out flat and laid the beef in the middle. Pulled up the dough around it and crimped the edges. The dough was quite wet so had to use the extra dough to patch the holes. It went into a 400*F oven to roast.
First we made a stuffing using whole wheat couscous, pistachios, raisins and blueberries. Salted and peppered the hens then stuffed the hens with the couscous and tied the legs together. Made an orange glaze with butter, orange juice, orange zest, coriander, cumin, honey, turmeric, and a little cayenne.
Glazed the birds, then placed them breast-side up in a 425*F oven. Baste every 10 minutes until the internal temp in the thigh reaches 170*F. Remove and rest.
Roasted some veggies: onions, bell peppers, broccoli, zucchini, and mushrooms. Seasoned with salt, pepper, Italian seasoning, olive oil and balsamic vinegar.
The entree was paired with a 2001 Mirassou Monterey Riesling. Excellent combination!
Aloha, Nate
On Christmas Day, we went to downtown San Jose to catch a movie. Coming out, we were a bit hungry. But there weren’t many restaurants open on Christmas Day down there. The only two we found within a couple of blocks of the theater was McCormick & Schmick’s Seafood, and The Grill. Both are on the $$$ side but we weren’t feeling like meat so we chose M&S.
The place was busy but we were seated right away. Their menu was simple – a large page of mostly seafood. Annie went for the skewer of grilled shrimp and scallop while I went for the cedar plank salmon.
Continue reading McCormick & Schmick’s Seafood (Downtown San Jose)
We hadn’t had gyoza in a while so Annie bought some ingredients last night and made them for dinner tonight. The filling includes ground pork, minced shrimp, garlic, ginger, won bok, chives, salt, white pepper, soy sauce and sesame oil. We bought swei gow wrappers for the gyoza skins. I wish I had a video of how she pleats the gyozas – she’s quite skilled with that.
How long do you boil them until they’re done? We use the thrice boiled method: Bring a large pot of water to a boil. Add the gyozas. When the water starts to boil again, pour in a little bit of tap water. Wait for it to come to a boil again. Pour in a little more tap water. When it boils for a third time, remove the gyozas.
My dipping sauce contains soy sauce, Chinkiang Chinese black vinegar, salt, white pepper, sugar, and sesame oil.
Annie made 111 gyozas but we only cooked 45 of them…and ate them all!
Aloha, Nate