Christmas Dinner 2018

Previously, on –


Understanding that I wouldn’t be able to prepare my normal multicourse holiday dinner this year, I though about what to make for Christmas dinner.  I recently came across a menu item from Chef Thomas Keller – Braised Beef Short Rib “Wellington” reported by:

I thought about this a little bit and found (associated with now closed Ad Lib) –

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When I got to my family’s home, my wife helped out by trying to get the necessary ingredients – particularly the short ribs, shiitake mushrooms, chestnuts and puff pastry.  Guess what? There were no short ribs or puff pastry to be had at Whole Foods@Edgewater, NJ.

So I was now in a scramble to figure out a plan B.  What I ended up settling on was Nobu-style Seared Toro, Roasted Zucchini with Rosemary Miso.  For the zucchini, i split 6 zucchini l length-wise, seasoned them with 8 3 finger-pinchfuls of 4:1 salt/pepper mix (about 1 1/2 t of the mix), and then drizzled some olive oil over the cut surfaces.  The zucchini halves went into a preheated 450 degrees F   countertop oven to roast for about 20m. Halfway through the zucchini roasting, I seasoned the toro ‘steaks’ all over with a dry mix of 1 t of 4:1 salt/pepper mix and 1/2 t of garlic powder.  These toro steaks were about 6 oz each. I seared each of the toro steaks all over and then let them cook on one side for about a minute at 60% max heat and then flipped them to cook on the other side for about another minute.   I plated the zuchini halves and placed the toro steaks on top  and tried to spoon the rosemary miso over in a zig zag pattern.

Nobu-style Pan Seared Toro ‘Steak’, Roasted Zucchini, Nobu Rosemary Miso

During the time I was preparing this main course, my wife helped out by doing a stir fry side dish of shredded cabbage and shredded carrots with garlic.

My family was much appreciative of the meal and I realized how lucky I was to have been recording all the dishes I’d made over the years.


For something as rich as toro or prime rib, I would probably lower the amount of olive oil in the rosemary miso by half.  I did note that the leftover rosemary miso seemed to match simply grilled blue mackerel af few days later….

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