Sous vide short rib, over celeriac mash, and sauteed peas, with a red wine sauce. Sous vide makes the meat so tender and the short rib has such a rich flavor. I love celeriac mash, less heavy than mash potatoes and an earthy taste.
Next a classic French dish--Beef Bourguignon--just wonderful filling, one pot dish to make on a winter night.
My wife loves lobster--so baked them this time. I took them out of the shell and butterflied them and put them back and baked Also, filetted an onaga and sous vided it. Onaga is the most wonderful fish. It is flaky abd tender. It is also know as red snapper. Added sauteed haricot de vert.
Lastly, a friend of mine described his fried pork chop. I interpreted my version. First, bread the pork chop with egg wash, and flour. I put in in the pan, with butter. Once it was browned, I added onions, and garlic. I returned the port chop and finished them in the oven. I took the meat out to rest, and deglazed the pan, with white wine, and added dijon mustard and flour. I whisked it and added salt and pepper. I served over a potato mash, with carrots. The tastes were wonderful. So many aromatic vegetables and I love the tangy taste of dijon mustard
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