Max Aragon came by for dinner tonight around because he was picking up his partner, Jane, at the airport at and I invited him to dinner. I had thawed out one of the boneless rib eye steaks I had bought at Lowe’s for $3.98 per lb. I had some of the roasted vegetables left and some asparagus. I sliced about two cups of portabella mushrooms and two cloves of shallot and tossed them into a skillet with a Tbsp. of butter and a Tbsp. of olive oil and sautéed them for a minute and then cut the steak in half and put the steak into the skillet and cooked the steak and mushrooms for about ten minutes. Then I added about three Tbsp. of Italian Red Vermouth to the skillet. And sautéed the mixture about two or three minutes more as the Asparagus steamed.
I fetched a bottle of Cutler Creek Cabernet Sauvignon ($3.33 at Sunflower Market) and we had a deliciously tender steak stewed in vermouth and mushrooms with the heated roasted vegetables and the asparagus.
After dinner we had a few sips of French Calvados and Gemain Robin Apple Brandy and then around 10:00 p.m. Jane called and, after a sip or two more of Calvados, Max thanked me for dinner and left to go pick Jane up at the airport.
Bon Appétit
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