Friday, December 10, 2010

More Red Meat

Millgate flank steak with Killbuck Valley shiitakes that were seared (barely) then cooked down in a veal/chix demi with a sprig of thyme. Side of mashed sweet potatoes. Portions of flank makes for nice little steaks. And there's always trim for tacos.

Millgate brisket braised in a mix that started with a little mirepoix, a can of tomatoes, and some red wine alongside some more sweet potato. The salad is raw food processor sliced Brussels sprouts dressed generously with lemon juice, a little s & p, toasted walnuts, and Manchego cheese. The sliced sprouts marinated in the lemon juice for about and hour, which almost kind of ceviched them.

It's the meat overload time of the year for the loca-curious in Northeast Ohio. B sprouts, cauliflower, sweet potatoes, and winter squash are still around, but even that's starting to dwindle. And sadly, as far as the green goes, my freezer's nearly empty.