Back to our usual menu. I think we have now decided to incorporate some wine with every meal. It’s a great opportunity for all of us to try something new and for Bob to boost his Cork’d profile.
Appetizer: Baked Beef Empanadas Instead of top sirloin, Kim just used ground sirloin, SO much easier to work with. Bob calls them “meat-stuffed chips” and he couldn’t stop eating them, he probably ate most of them (we had made a lot).
Dinner: Sirloin and Vegetable Stir-Fry This was a stir-fry and can be easily whipped up. Simple and tasty.
Dessert: Apple-Cinnamon Coffeecake I have come to realize that I need a pastry blender because I’ve been making a whole lot of streusel lately and the knives just aren’t cutting it anymore. (Tee-hee, I just channeled Bob there.) You don’t need to use Granny Smith apples, I just used Fuji apples, it was what I had in my refrigerator.
Wines: Toasted Head 2005 Cabernet Sauvignon and Chateau Ste Michelle 2006 Gewurtztraminer Columbia Valley
That was so Bob….
My devious plan has worked… Also click on those links to Corkd and be my drinking buddy. Brandon did it. He’s a good friend.
HEY, MAN!! That was ground SIRLOIN. I didn’t cheap out, I just lazied out.
Kim, I have corrected it so now it says ground sirloin.