Wednesday, April 9, 2008

Last Night's Taco Dinner And Dessert.

Life is short, so I'm making dessert first.
I had a bunch of egg yolks leftover
from the egg whites I used to clear up my consomme the other day.
What to do? What to do?

Pretty much a no-brainer.
I decided to make creme brulees again.
Here's 1/2 cup sugar, 1 pint heavy cream, and vanilla.
Bring it just to a boil.

Then I halved the mixture.
I added about 2 ounces bittersweet and maybe 2 ounces sweetened chocolate to this half. Melt.

I halved the 6 yolks also.
Added the halved sugar/cream mixture to half the yolks.

And the chocolate mixture to the other half.

Place ramekins in a pan and fill with water halfway up.

Place in a preheated 350 degree oven for 40 minutes.
Then turn and bake for another 20 minutes.

Little ramekins full of silky smooth, almost too-good-to-be-true deliciosity.

Naturally, Youngest Hawthorne wanted to get in on the pyrotechnics.

You can barely see the flame, but he has my little butane Micro-Torch and is melting the sugar.

Next up, coleslaw, with homemade mayonnaise.

I decided to make my own mayonnaise for my coleslaw.
I started out with one egg yolk and the juice of 1 lime.
Here, I'm slowly adding my oil. (You could use Canola oil or vegetable oil. I'm using Bertolli Extra Light Olive Oil because I like it and also because I keep it in the little squirty bottle so I can just stream it out a little bit at a time. I would not use an Extra Virgin Olive Oil because I think it would overpower.

I kept adding oil and whisking until I got it to the texture I wanted, which was a creamy mayonnaise, not a stiff one.

In the meantime, Mr. Hawthorne thinly sliced the cabbage.

I salted the cabbage with maybe 1-2 tsp. salt and let it set for about 30 to drain a bit. Then I dried it off with paper towels and added about 2 tsp. sugar.

My mayo, with cumin, paprika, and lime zest.

My coleslaw in front with yellow, orange, green, and red peppers chopped on top along with some lime zest. Top right, a green onion in the back ground waiting to be chopped and sprinkled on top of the coleslaw and the only cilantro I could find. (I had only two teeny plants in the garden and I didn't want to strip them bare.) Top left, my cumin/lime mayo.

Pour mayo over top and mix all together.

On to my meat mixture.

Down in my freezer, I found some sliced pork loins and a T-Bone, all bought on sale, vacuumed packed, and waiting for their moment to shine.
On the left of the T-Bone is the New York strip, on the right the fillet.

Pork on the left, beef tenderloin in the middle, and NY strip on the right.

NY strip.


Fillet Mignon.

I love the crusty bits on the bottom.

Deglaze the pan with some wine.

Scrape up all the goody bits.

Top left and continuing clockwise, my Mango Pineapple Habanero Salsa, the sauteed pork and beef with wine sauce, my coleslaw with homemade cumin/lime dressing, and toasted taco shells.

Assemble and eat.
Youngest Hawthorne particularly liked these.
He had two.
I must say, this was quite good.

1 comment:

xmaskatie said...

Man, I need to visit when we don't have a cooking class.