Tuesday, January 3, 2023

New Year's Eve Dinner

We have some family traditions around the New Year's Eve celebration, one of which involves pizza rolls, which we have as an appetizer, along with cheese and French 75s (a drink of gin, lemon juice, simple syrup, and champagne).

Getting started

For dinner, we'll have surf and turf:  lobster tails and filet mignon, accompanied by a baby butter lettuce salad (with grape tomatoes, red pepper, gorgonzola, and a shallot vinaigrette with lemon juice and mustard) and grilled octopus (with a sauce of olive oil, lemon juice, shallot, capers, garlic, flat leaf parsley, oregano, salt, and pepper).

But first, we prepare the lobster tails, filet mignon, and octopus for grilling.  The lobster is prepared with a little butter, salt, and pepper and wrapped in tin foil for cooking.

Ready to grill

Grilling in process

While the grill does its magic, we prepare the salad

Salad in process

Salad and octopus ready to go

After grilling, we remove the lobster meat from the tails, cut the fillet mignon, and serve with a Milens 2015 Bordeaux (Saint-Emilion Grand Cru) that recently arrived in our annual order/shipment from Bordeaux Classique (Marchand des Vins) in Saint-Emilion.

Dinner is served

For desert, we have a few Leonidas chocolates shipped to Jennifer by a fellow team member in Brussels, a few slightly tired from the long journey.

Chocolates before journey

On arrival

Along with some scratcher lottery cards (spent $40, won $58), we enjoy the chocolates and a bottle (or two) of Mumm Grand Cordon Brut.

Finishing up

Like 2022:  Gone but not Forgotten!

Happy New Year!

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