New Year’s Eve Dinner

Vegans and vegetarians avert your eyes from these beautiful rib-eye steaks that Mr. Juice and me picked up from the Grand Central market. We decided to stay in this New Year’s Eve to cook and eat and stay away from the crowds. I didn’t even drink a drop of alcohol!

He took care of the thick steaks by searing them on each side and popping them in the oven. But I’ll let him write a post on it, since he usually deals with the steaks in this household. While the steaks were in the oven he started working on butter poached asparagus. It’s one of our favorite sides and so easy to make.

All he does is melt 1/2 stick of unsalted butter (you can use salted as well) in a shallow pan and then cook the asparagus in it on a low-medium heat for 10 minutes. Don’t forget to cut off the tough ends of the stalks before throwing into the butter! When using unsalted butter, just salt to taste when it is done cooking. See, easy peasy.

And while all that was going on, we got some cocktail sauce going for our shrimp. The only thing is that we of course haven’t done any real shopping in a while and ran out of Worcestershire sauce and horseradish. But we don’t let the small stuff deter us from eating our food. Sure we could have ran out to the deli or grocery store, but 1) we were feeling very lazy and 2) we already changed into our pajamas. Leaving the apartment for anything at this point wasn’t going to happen. So we simply made a shrimp cocktail sauce without horseradish and without Worcestershire sauce. And in went: a 5 count squeeze of ketchup, 3 count squeeze of siracha sauce, a big pinch of garlic power, a big pinch of onion powder and 1 tsp of balsamic cream.  Spicy and tangy, Mr. Juice was loving it.

Oh yeah, and we had lobster too. Bought them cooked and all we did to reheat these lobsters was wrap them in foil and keep them in a 350 degree oven for 10 minutes.

Happy New Year everyone!

-Joyce Huang

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