TENDERLOIN DESTINATIONS AND SWEETER AFTERTASTES.......




some fleshy tenderloins on the 'make'....cooked in cognac, lots of garlic and rehydrated (in worcestershire sauce).......after some advice from an amateur nutritionist/meat lover, that I should 'eat more flesh'.....ok.....ok.....the pan 'leavings' and mushrooms will be dumped into a blender and reduced to a piquant, peppery gravy...and served with palak gravy of green chilis, cashew butter, ginger and aniseeds......with a bit of toasted sesame oil.....







                                       spinach and wine reduction, in progress.....and fait accompli.....


the leftover filet and the last of the spinach got rolled into a pan-toasted flour, avocado oil-brushed, burrito with some Indonesian condiments.....I imagined what Mexican food would be like if the Siamese or Thai had 'explored' the area...instead of the Spanish........or, if the French had won The Pastry Wars, later......they wouldn't be 'having' any of that flour-n-water dough on their hot iron skillets......As recompense, I'll concoct, with the remaining filet and condiments for another 'take'....en croûte....later......


so much for 'savory animal flesh'....I had to crank out a hazelnut pound cake, soaked in booze, with dark chocolate ganache iced cream.....a better 'taste' to have lingering on one's palate....








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