It was quiet for a while at the shop, so...
My crappy cell phone camera will have to do. I snapped some low light pix on the line.
This is the result. These were taken as the waiter picked up. I gotta put the diggi camera in the bag more often.
A sample of my specials tonight.
Spec #1...Grilled Ribeye with a Port Wine Portobello Reduction.
Spec #3...Pan Seared Yellowfin Tuna, Citrus Basil Olive Oil
The tuna looks like a hamburger in the light...it's cooked to mid-rare.
Trying to make the goods look good, I see why food stylist pros get
the big bucks. .
Port Wine Porto Reduction
In a sauce pan, reduce 2 cups port wine w/ thyme sprigs, diced shallot, a few whole pepper corns to 1/2 cup. Strain. Add 1/2 cup veal demi-glace, 1 sliced and sauteed portobello mushroom. Simmer 3-4 mins. Swirl in softened unsalted butter (no heat, don't break the sauce). Spoon over the meat. Voila!