For my first month, I wrote two posts, which I've shared below. To be 100% candid, I absolutley love their Rapid Roast technology. Both the teriyaki pork tenderloin and the beef wellington goes straight from the freezer to the oven, stay in a vacuum sealed pack and cook up with making zero mess at all. Does it get any easier? And they both cooked perfectly according to the directions. I really enjoyed the Beef Wellington and would buy these again on my own...steak cooked perfectly and the mushroom pate and flaky crust felt decadent just as Beef Wellington should! The pork tenderloin cooked up well, but to be honest the teriyaki glaze was a bit too salty for my taste. And you all know how SavoryGirl feels about salt! So next time I make it I would likely pair it with a sweet glaze or dipping sauce to counterbalance the teriyaki marinade. Since my pineapple fried rice that i served along side it is also a pretty salty the overall meal was a bit much, despite the sweetness of the pineapple. So I'd also likely choose a different side dish to balance out the flavors...maybe a sweet potato pineapple bake or something along those lines.
So, here are my very first guest blog posts for Omaha Steaks' SteakBytes Blog...check them out and let me know what you think!
Rapid Roast Teriyaki Pork Tenderloin with Pineapple Fried Rice
Beef Wellington Bites with Red Wine Rosemary Dipping Sauce
I'll continue to share my monthly posts here on SavoryGirl, but if you want to keep an eye on them yourself my page on the Omaha Steaks SteakBytes Blog can be found here.
Tortilla Española...truly no tapas party is complete without this (above). It is a signature Spanish tapa that you will find at every single tapas bar throughout the country. While it doesn't sound particularly exciting (essentially a potato & onion omelet), trust me on this one...it's always a huge hit. This one always feels a bit scary for people to make, review the step by step photo recipe attached in the linked recipe...it's really pretty simple and straightforward if you take it one step at a time. And just be bold with the flip...own it and it will go perfectly! Traditionally it's served on top of a thin slice of bread but you can eat it on it's own as well (which I prefer).
Shrimp, Salmon and Egg Pintxo - this was my favorite of the entire spread! Not surprising since it's a pintxo which is the Basque version of tapas and I studied abroad in Basque country. So this was more reminiscent of the tapas that I ate while living abroad. Slightly more complex and often including amazing seafood. The viniagrette that you make for this pintxo is to die for and I've been putting it on everything else since (it makes a ton though so you could 1/2 it if you want to). KILLS me that I've lost my pictures of my favorite tapa...guess that means I need to make it again ASAP so I can share the photo!Pancetta Fig Crisps - ok, I took some liberties with the word "tapa". This technically isn't Spanish but it is an appetizer that I've made several times and is always a huge hit so I decided to include it. Delish as always.
I’ll start with the dinner we made ourselves on Valentine’s Day itself...a nice bottle of 2006 Mumm Blanc de Blanc, Mussels Steamed in a Spicy Tomato-Cilantro Broth with a DIY salad of Arugula, Beets, Fresh Parmigiano Reggiano Cheese drizzled with truffle honey, balsamic, olive oil, salt & pepper. Dessert was homemade chocolate dipped strawberries.
When it comes to cheese fondue, I'm a traditionalist. There are lots of recipes out there for Mexican cheese fondue or other versions but I absolutley love the traditional European style fondue which is what the recipe is for below. This is another one of those recipes that I'm sure I got from somewhere, but I've been making it for so long that I'm not sure what the original source was and I think I've modified it a bit over the years. Enjoy!