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Feb. 23rd, 2010 09:24 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lightcastleI could make the "welcome back from surgery" meal for only one of those who went in today, so it is tweaked for my father's preferences.
Primo - Avocado and Pepper salad with a mustard vinagrette
- One avocado, in manageable slices
- One orange bell pepper
- One yellow bell pepper
- Greens
- Tiny heirloom tomatoes.
- The bits of mustard that cling to the jar after you've used it normally.
- Honey wine vinegar
- Olive oil
Cut up the vegetables, make sure to rub some citrus on the avocado to keep it from going brown. Mix with the greens. Pour some olive oil into the mustard jar, shake to mix. Pour on salad. Pour some vinegar into jar to gather last parts of the mustard, shake to mix. Pour on salad.
Serve.
Secondo - Bavette of Bison with mushroom accompanied by Oven-roasted winter vegetables.
Marinate bison overnight. Brown both sides of bison at medium-high heat. (A few minutes each side.) Add some stock made from game along with the marinade. Cook in low heat for an hour and a half. About 20-25 minutes before the end, add in a handful of chopped shitake and pleurot mushrooms.
Cut up carrots, turnips, potatoes, and onions into smallish pieces. Toss with olive oil, salt, pepper, marjoram. Add cloves of garlic, unpeeled, and ginger cut into small matchsticks. Cook at 375 for an hour or so.
Dessert
Raspberries in a chocolate heart with 16-year Glenlivet Nadurra scotch.
Primo - Avocado and Pepper salad with a mustard vinagrette
- One avocado, in manageable slices
- One orange bell pepper
- One yellow bell pepper
- Greens
- Tiny heirloom tomatoes.
- The bits of mustard that cling to the jar after you've used it normally.
- Honey wine vinegar
- Olive oil
Cut up the vegetables, make sure to rub some citrus on the avocado to keep it from going brown. Mix with the greens. Pour some olive oil into the mustard jar, shake to mix. Pour on salad. Pour some vinegar into jar to gather last parts of the mustard, shake to mix. Pour on salad.
Serve.
Secondo - Bavette of Bison with mushroom accompanied by Oven-roasted winter vegetables.
Marinate bison overnight. Brown both sides of bison at medium-high heat. (A few minutes each side.) Add some stock made from game along with the marinade. Cook in low heat for an hour and a half. About 20-25 minutes before the end, add in a handful of chopped shitake and pleurot mushrooms.
Cut up carrots, turnips, potatoes, and onions into smallish pieces. Toss with olive oil, salt, pepper, marjoram. Add cloves of garlic, unpeeled, and ginger cut into small matchsticks. Cook at 375 for an hour or so.
Dessert
Raspberries in a chocolate heart with 16-year Glenlivet Nadurra scotch.
