I'm still getting used to my new camera, so a lot of the pictures I took of the prep work didn't turn out very well. I did get some good shots of the final, or almost final, dishes I made yesterday.
Here we have the black cod that I picked up when I was buying the pork ribs for the epic ribness later today.
I served it with a soy caramel sauce, which is as awesome as it sounds. Here's a link to the recipe I used:
http://www.myrecipes.com/m/recipe/peppercorn-crusted-pork-tenderloin-with-soy-caramel-sauce-10000001134034/
Here we have a lovely picture of some rosemary and garlic that are currently flavoring a rack of ribs in the fridge, along with their friends balsamic vinegar and cayenne pepper.
The knife and wood bowl were a gift from my mother, she found it at a wood working convention. The handle of the knife is an elk antler, I believe.
And last, but absolutely no means least, dessert!
The original recipe called for pomelos, which I couldn't locate. So I subbed in 2 tangelos, 2 blood oranges, and a Meyer lemon. I added in the zest of one blood orange and the Meyer lemon. Had some for breakfast this morning, it was amazing and magical citrus deliciousness. :-)
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