New Year's Eve 2011

New Year's eve is always a night where we like to try some new recipes and enjoy good wine at home.  This year the menu  started with an appetizer of mushrooms stuffed with jalapeno, bacon and topped with a cherry salsa.

 

1. Remove mushroom stem from the caps, chop the stems and set the caps aside.
2. Chop 1 onion, 1 jalapeno and some cilantro
3. Sautee onion, jalapeno and mushroom stems in a skillet until softened
4. Place sautee mixture in food processer and pulse until chopped, add cilantro and cooked bacon and pulse 1 or 2 times to mix
5. Place topping mixture in mushroom cap and cover with a cherry salsa or jam
6. Salt as needed and then bake 12 minutes at 375 degrees.



 For the entree we had braised beef shortrib served with horseradish mashed potatoes and baby bok choy.

Mixture of turnip, celery, onion, garlic, peppers and thyme

Added the browned short ribs to veggies and added sherry wine, mirin and beef stock, baked 2.5 hrs.

Bok Choy quick sauteed with garlic, shallot and red chili in a mixture of olive oil, soy sauce, and beef stock

Finished product, topped plate with a reduction of red wine, beef stock and braising liquid

Dessert was an assembly of items purchased at Whole Foods.  We warmed butter cookies in the oven and topped with gelato and strawberries that had been mascerating in balsamic vinegar and basil.  Excellent way to usher in the new year.

Wine for the evening, paired well with the short rib

HAPPY NEW YEAR EVERYONE!