This is dinner, two days in a row. Saturday at the parent's-in-law in Vista, CA, I did a prime rib low & slow, along with a slow beef broth reduction containing fresh garlic, shallot, and jalapeno pepper, strained at the end.
My sister-in-law prepared a nice salad with toasted sunflower seeds. I dressed it with EVOO and fresh lemon.
Rounding out the meal was chopped cauliflower sautéed in coconut oil, which was a big hit.
Returning home in San Jose yesterday at 1pm, I decided later in the afternoon to cook dinner for our friends who were some hours behind us in their own drive up I-5 from LA.
I had a tri-tip in the freezer, so that made it an easy choice. Took the bike down to the local market for some cauliflower, a parsnip, garlic, shallot & jalapeno pepper. Again, a slow beef broth reduction with the shallot, garlic and pepper sautéed in leaf lard.
Rounding it out was a cauliflower and parsnip purée. Simply boil 'em up in proportions you like, strain, and pop in the food processor with butter & cream to taste. Didn't get a photo but I will next time.
And, finally, tri-tip done a nice medium rare, low & slow style.