Lisa and Gar came to dinner to help finish off the tri-tip.
Just as I'd hoped, it worked perfectly on day #2. It had ended up perfectly rare--I didn't really want it to cook any more--but I did want to serve it warm with the sauce.
Resolved the problem by taking the meat out of the fridge several hours before dinner to get it to room temperature. Just before eating, I heated up the leftover sauce, adding more garlic, mint and pomegranate molasses, and then added slices of the steaks, serving them immediately.
I'd roasted more potatoes to add to the leftovers, and re-cycled the roasted tomatoes. I hadn't been that thrilled with the eggplant, but very successfully combined it with the mushrooms and onions, adding a bit of sugar, wine vinegar and capers to create a caponata-like vegetable salad. Also reprised the cucumber and radish salad and roasted up a new batch of asparagus. Lots of excellent little dishes. We finished off the meal with a salad of romaine with arugula, fennel and orange segments.
Not quite finished. Lest I forget, Lisa and Gar had brought two delicious cheeses -- a smoked gouda and a triple creme so we had a cheese course and then properly finished the entire meal with sauteed bananas
with sour cream.
Just as I'd hoped, it worked perfectly on day #2. It had ended up perfectly rare--I didn't really want it to cook any more--but I did want to serve it warm with the sauce.
I'd roasted more potatoes to add to the leftovers, and re-cycled the roasted tomatoes. I hadn't been that thrilled with the eggplant, but very successfully combined it with the mushrooms and onions, adding a bit of sugar, wine vinegar and capers to create a caponata-like vegetable salad. Also reprised the cucumber and radish salad and roasted up a new batch of asparagus. Lots of excellent little dishes. We finished off the meal with a salad of romaine with arugula, fennel and orange segments.
with sour cream.
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