What? No lamb? Everything else seems to have made it onto the one plate,
including the garden.

"Sqwertz" > wrote in message
...
> Beef tenderloin fillet seasoned with minced garlic, onion, pepper
> and rosemary dust. Seared in the CI pan then placed in a 240F oven
> until it reached 123F.
>
> Stuffing is stale ciabatta rolls with chicken stock, sage, Herbs de
> Province, sage sausage, sautéed shallots and celery, butter, garlic,
> rendered chicken skin fat, and morel mushroom powder. I made that
> last night.
>
> Scallop pieces (they were 6ct/lb - this is one scallop) and shrimp
> were tossed with thyme, black pepper, and smoked sweet paprika then
> seared in a CI pan with EVOO. I left the shells on for sf, and even
> ate half of them without peeling them. Eating the shells was a bad
> move for somebody allergic to shellfish, I'm just now remembering.
>
> Mashed potatoes are purposely lumpy with roasted garlic, peckerino
> Romano, and topped with Delice de Bourgogne (The King of All Dairy
> Products) and set under the broiler for couple minutes.
>
> http://i37.tinypic.com/xek7j9.jpg
>
> I forgot to cook the Brussels sprouts, but the cow was technically
> brain-dead so that counts as our vegetable.