Wednesday, February 27, 2019

Meal No. 2309: Pork Medallions with Ginger-Shiitake-Soy Cream Sauce


Whenever possible, I like to offer the regular crew the option for a birthday dinner gathering with a menu of their choice. That's what we were up to last Saturday night for Kristen's upcoming special day. By her request, the spread we used to fill our plates included pan-seared pork medallions with a ginger-shiitake-soy cream sauce, plus company mashed potatoes and Brussels sprouts gratin.


It was an 80s-themed night, with most of us dressing the part. While I was cooking dinner the rest of the folks were all upstairs watching NKOTB videos...which I did not mind missing out on. [That's a true 1985 sweatshirt I've got on, from Avery Dorm at UNC.]



Cream Sauce based on "Pan-Seared Tuna with Ginger-Shiitake Cream Sauce," from The Bon App├ętit Cookbook by Barbara Fairchild, 2006, p. 398-399.

"Company Mashed Potatoes," a Jones family favorite.

"Brussels Sprouts Gratin," by Alison Roman. From Cooking on newyorktimes.com.

No comments: