It’s the annual Chili Cook-off hosted by the Brown Alumni Club. And Ted and El were competing with their vegetarian chili.
I did a double-take: wouldn’t a chili non carne be cheating since it is in its own category? The other thing that brought on a smile were the words “Brown” and “Chili”. Well played Brown Alumni Club, well played.
Anyway, it’s all in good fun and the event is supporting the Sala Baï Hotel & Restaurant School in Cambodia.
I made roast beef for dinner. I also made pan-roasted duck which you can find the recipe here.
I’ve written a lot about roasting beef but this is the latest of what I’ve learnt and it seems to yield consistent results so far. This is not really a step-by-step recipe but notes, mostly for myself, on how to get the perfect roast beef consistently.
Apparently there are people who judge the quality of a Japanese restaurant by the Wasabi served with their sushi. It is not hard to believe that since grated Wasabi has a subtle sweetish aftertaste which no horseradish can duplicate.
What is fascinating to me is that once these people get served the real Wasabi, they immediately destroy all the subtle flavors by dissolving it in a pool of soy sauce.
Jan, a reader of this blog, wrote to me asking for some recipes for sauces to go with steak. Personally, I usually just eat steak with a bit of mustard if the steak is fatty or if I’m feeling fancy, with a sauce made from reduced pan juices deglazed with Balsamic vinegar.
However, if you’re feeling really fancy and want an alternative, here’s my suggestion…