steaks with sauteed squash, carrots, and asparagus

Tonight was sous-chef Saturday where Chef D prepares the meal.  Most of my sous-chef duties were cleaning up afterwards!

Chef D prepared bacon-wrapped filet's for the ladies and ribeyes for the menfolk.  On the side, we had some perfectly cooked, but crisp, fresh veggies and our favorite Sister Schubert rolls.

We ended the meal with a store-bought tiramisu kicked up a notch by Chef D.

Here are a few remarks from the test kitchen attendees:

Mama S:  Great.  Delicious. Splendid. Superb.

Ms. Diva:  The filets were almost like butter.

Mr. Diva:  Scrumpdeli-icious.

DW: Superb.

surf and turf on caesar salad

This is the last of our Cuisine at Home recipes for this week's meals.  Chef D does not really care for hot food on salad, so I added a fried rice at the last minute (using the leftover basmati rice from last Friday).  I sauted some red onion and fresh minced garlic in some peanut oil, crumbled in the rice with a little salt, and fried it up enough to separate all the grains and get it warmed up.

This was a fairly easy meal to prepare.  Even though it seemed a little strange to layer the shrimp's sauce onto the salad, I decided to give it a try.  The flavor's seemed to go quite well with the Caesar dressing (which I did not make from the recipe but used a bottled version I already had in the icebox).  I was not sure if the rice would go with the meal, but it was a nice addition for me.

Chef D suggested that I not use the giant shrimp next time as their flavor is really not special for the increased price to procure them.  The shrimp's sauce was also a bit strong for his taste.  But, he did make a happy plate, so I call it a successful night.