Sometimes, you might have guests with different dietary preferences or requirements. So, how does one make an inclusive menu to accommodate this? One fine weekday evening, I wanted to do a steak night, however, I had one guest who ate no pork and the other who ate no beef. Let’s get creative, I thought. 🙂
For the entrée (which correctly used, means “entrance”, as in appetizer or starter dish, not the main meal) I decided to try something new with organic chicken hearts.
“Hearts O’ Garlic”
Now, to resolve the main dish, I seared and baked a pork chop and flat iron steak in the same seasoning: good ol’ Montreal Steak Spice.
Flat iron steaks seared and finished in the oven, seasoned with Montreal steak spice, on a pillow of rutabaga, white sweet potato and fennel purée, served with mâche greens. I am especially proud of the rutabaga purée. 🙂
All guests all happy, all night long. Success!