It’s still New Year’s day, so that means we have to indulge just a little bit more.  Tomorrow we will be indulging a little bit more, as well.  Maybe we’ll settle down by mid-week.

Maybe.

Tonight we had filets with a langostino harissa cream sauce.  Really.

And it was good.

The sauce was nothing more than a tablespoon of harissa paste, 2/3 cup heavy cream, one egg yolk, salt and pepper.  As it thickened, I added the already cooked langostino.

I made a bed of red rice, placed the filet on the rice, and the sauce went over the steak.

It worked really well.  Really well.

Harissa is a spicy chili paste-type condiment.  I think it originated in Tunisia but I see it in a lot of other northern African recipes.    It’s not exactly a traditional preparation, but it really worked well with the cream.  I have to admit I wasn’t sure how this one was going to turn out.  It had all the right flavor profiles, but from experience I know that just because I like things doesn’t mean they’re going to work together.

They did tonight.

And I used the last of the no-knead dough to make a loaf of bread.

Tomorrow is another all-out-food-fest.

I love the holidays!

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