Vday Merriment

Valentine's Day is really an excuse for me to have a decadent meal. For the past few years, I've dodged dining out to simply cook at home. Our go to special dish is pan seared steak with potatoes and asparagus. This year we added a lobster tail for a little surf and turf action.

We began our evening with a Cremant d'Alsace, a light and dry French sparkling wine and paired it with a Grayson cheese and a crumbly blue.

As for the main course, we cooked our usual Momofuku dry aged steak with pan roasted potatoes cooked in duck fat and asparagus roasted with a dollop of extra virgin olive oil and salt and pepper. We topped it off with a boiled lobster tail. No big deal

Today my body is annoyed at me for too much salt and rich food, but it was worth it.