Text 34606, 55 rader
Skriven 2015-12-28 09:12:22 av MICHAEL LOO (1:123/140)
Ärende: yesterday dinner 727
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To atone for beef Wellington, Annie got me a sirloin roast,
No matter that it was a shell sirloin roast and was priced
as though it were a strip rpast, the gesture was hugely
appreciated (though she paid at least $5 a pound more than
she should have).

I tried the my side oven again - put it in at 500 for 15
minutes and then turned the oven off. Half an hour and out.

Oh, yes, I'd browned it on top and bottom and one side first.

Came out with my unbrowned side rare-to-blue and her browned
side medium-rare. I felt clever.

The meat had a bit of chew to it but had so much more juice
and flavor than the tenderloin had that I really can't
understand why anyone who has a reasonably full set of teeth
would fall for that trick.

I paired this with leftover Madeira sauce from the Wellington
- despite the sauce being made with third-rate wine, it really
added a dimension of savoriness - I usually do not use sauces
on meat whose flavor is robust enough to stand on its own, but
this combination really worked well.

Sides: Annie had leftover wild rice from Christmas. Usually
she tosses leftover sides unless I intercede, but she felt 
the need to keep this because of its costliness (this had
been bizarrely expensive, as it was real wild rice, not a
mixture) and because she had insisted on it. She didn't eat
much of it this time either. I think wild rice is complete 
hype. My side, similarly to the fabled Munich burgher, was
another slice or two of roast.

Speaking of hype, there's this talk about Ernesto Catena being
a black sheep, how he broke from the family wine business to
to do his own thing and start a computer engineering firm and 
then returned to Argentina to start an organic winery in
competition with his father and sister. Well, Annie sat next
to him on the Philly to LAX (I think it was) and sussed out
that he was on a mission to collaborate with Gallo on behalf
of the family enterprise to open up markets in other parts of
South America to Catena and Alamos products (and presumably
his own). Interesting. Upshot: the wine with this meal was
the surprisingly delicious Alamos Seleccion Malbec 2012, with
abundant deep dark fruit, pepper and spice, a nice hit of wood, 
and a very long savory finish. Just a hint of that plasticky 
aspect that makes one aware that it's a mass-market wine (I 
suspect that this is a deliberate artifact). I was pretty
impressed and expected Annie to tell me that he'd sent her
a case of it or something, but it turns out that she had got
a bunch of this at Ernesto's recommendation from the state
store for $18 a bottle. Not bad, Pennsylvania.
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