Here we have two very different recipes; one for those who want to challenge themselves in their culinary lives and one for those who would like to stay carnivores for a little longer.
I was very excited to try making spring rolls one beautiful early summer night. For those who live in Grand Forks, ND, I found the rice paper at Toucan International Market, as the guy at Target did not even know what it was.
I got my inspiration for the dipping sauce from an article from the Sunset Magazine, which I unfortunately cannot find on line any longer. I mixed low-sodium soy sauce with sambal oelek, which is an Asian chili sauce (you can find it at Target) and minced garlic.Voila. Dip and eat. Surprisingly, it was very filling.
Steak au poivre
Jeff cracked a bunch of peppercorns and covered the steaks in them. He took 1/3 cup of cognac and flambeed it until the alcohol cooked off before adding a cup of heavy whipping cream. He reduced the sauce for a while, until just before the consistency that he liked and added the steaks to cook to about medium rare.