Another wonderful evening meal, and to think they were leftovers! Yep, we love leftovers. There is something about fixing a simple but fantastic meal, finding a fine bottle of wine for accompaniment, and as you partake in this experience, the agreement is that there is no restaurant that could substitute for this. . . it doesn't get any better than right here in our own kitchen. Savoring something wonderful and having enough remain for another meal, well, that is a dynamic duo.
For Christmas dinner we had prepared a delicious, cheesy and fresh broccoli casserole; garlic and horseradish mashed potatoes; crimini mushrooms, sauteed very quickly in just a touch of butter and a final sprinkling of kosher salt, and served over a tri-tip, having been seasoned with a dry rub I concoct, then thinly sliced.
We decided upon a '99 Keaten-Reed Cabernet Sauvignon, an Oregon wine we have stored for a number of years. Its jammy aroma and nice aged body was a final touch for the spicy and peppery exterior of the meat.
And last night we got to do it all over again, for it reheated very nicely. The mushrooms were gone, so I sauteed a few more, and since my husband had perfectly grilled the tri-tip for our Christmas dinner, seared on the outside and juicy on the inside, I sliced enough for the two of us and reheated it in the microwave, just enough time to heat through slightly and not impair the pinkness of the meat.
Add another nice Cabernet and Bon appetit! It simply doesn't get much better than this.
