So, the Richter Party was awesome as usual.
The next day I made a feast. Here's the dishes and the preparation:
Ramen Noodle Soup with Sliced Bison:
I really wanted to make this in a miso soup, but couldn't track down miso paste in time.
- Beef Bullion
- Ramen Noodles
- Soy Sauce
- Snow Peas
Marinate bison in soy sauce for half an hour.
Roast bison. Let cool then slice.
Saute mushrooms in a frying pan.
Boil some water with beef bullion cubes. Add asparagus.
Chop parsley and scallions.
Add ramen noodles to soup.
Put noodles into a bowl with some asparagus, top with snow peas, mushrooms, scallion and parsley, pour some soup over it, squeeze a lime.
Lamb Chop with Mint Couscous
- Lamb Chops
- Persian cucumbers
- Fresh Mint
- Pink Grapefruit
Squeeze the juice of half the pink grapefruit, a lemon and a lime into a ziploc bag. Add curry, mint and lamb chops and marinate.
Make couscous, garnish with fresh mint leaves. (Note: add mint right before plating. If you put the mint into the still-hot couscous, the leaves will turn black.)
Roast the lamb chops.
Plate the lamb chops with a scoop of couscous, topped with fresh mint, a sprig of mint on the side, and sliced persian cucumber with sea salt.
Beef Rib with Sweet Potato Fries
- Beef Ribs
- Chipotle powder
- Harbanero pepper
- Basamic Vinegar
- Red Wine Vinegar
- Sweet Potato
- Baby Carrots
- Olive Oil
Chop half a harbanero pepper, throw into a ziploc bag with beef ribs, chipotle powder, balsamic and red wine vinegar. (Note: when working with hot peppers, it's always best to use surgical gloves. Otherwise you hands, and anything they touch, will burn.)
Cut sweet potato into fries. Pan fry them in vegetable oil. Add sea salt after removing from the pan.
Roast beef ribs.
Plate ribs with sweet potato fries, baby carrots, houmous with olive oil and a dash of chipotle powder for color, sliced persian cucumber and parsley.
I added parsley to the plate to foreshadow the next festival.