Prosciutto is a staple in my refrigerator (as is Pancetta). I added an even layer of this...
Mt. Vikos) that I bought at Trader Joe's...
I must buy this wonderful cheese again! It's delicious, and I started doing a happy dance. I was on to something...
- Those of you who have followed my recipes for a while (and I thank you and appreciate that), know that I am a big fan of searing meat. I love pan sauces and I love that beautiful crust that searing does, before braising or roasting. For those of you who say you can't sear... there are just a few simple tips:
- Make sure the meat is dry.
- The oil (I use olive oil) needs to be HOT...shimmering hot, but not smoking yet!
- When you add the meat, you want that chhhhhhh sound and leave it alone! Don't touch it for at least 3 minutes!
Basically, I added Ruby Red Port Wine to the pan drippings, and then some chicken stock. This was cooked on high heat and reduced to about half. I made roasted asparagus and a beautiful salad (which I will upload next).
NOTE: I run a spatula through the pan sauce. If it leaves a trail, then I know it's ready to have a pat of unsalted butter whisked in and it's ready to go!
Dinner accomplished, and I was both relieved and delighted with the flavors! So were our lovely guests.
The only change I plan to make, next time, is to use less garlic. I love garlic, but I think that one sliced clove would have been just right. But, that's me! The pan sauce was perfect! This is so simple, once you prepare the layers of flavor. It's so worth it, and this just might be our Christmas Eve dinner.
So, it's Saturday and it's Christmas tree decoration day-- and I'm on vacation! I hope the rest of your are racing to the finish line. I've just gotten started!
Enjoying the Holidays-- at last,