A Burrito but not just any Burrito wait for it A Filet Mignon Burrito ...OMG Great
I would like to hear more about the spinach parmesan soufflé. How is it made? Beyond containing spinach and parmesan cheese of course .Christmas dinner at my place. I got a whole tenderloin from Costco, cut it into 5-6 oz steaks, sous vide to 129*, seared 2 min per side on very hot Saber infrared grill. Shrimps in garlic butter sauce with a bit of lemon and parsley to top the steaks. Spinach parmesan souffle, curry cauliflower, Greek garlic smashed potatoes.
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I made the same thing yesterday. I also add balsamic glaze and boil the sprouts in chicken stock. Delicious!I'll be having my annual sproutfest this evening.
Cooking for one, I don't tend to buy a bag of sprouts throughout the rest of the year. However, this has been a little personal tradition for many years now, and at some point in late December (subject to when my social obligations are), I'll treat myself to this.
Boil a whole bag (prob around half a kilo) of fresh Brussels sprouts till slightly undercooked. While that's happening, in a separate pan, fry up diced red onion, diced pancetta, and minced garlic, then finish off the sprouts by stir frying them in the onion and pancetta. I don't serve anything else with it, just gorge on that.
Not something I do if I'm planning to be in anyone else's company for the following 12 hours though...