You have a Texas boneless rib I sous vide at 50 Celsius for 40 minutes, topped with white Cyprus pyramid sea salt with a beautiful red wine and shiitake mushroom sauce. I added a sensual Italian stuffed mushroom and a simple Mediterranean salad consisting of marinated button mushrooms, sweety drop peppers and blue cheese stuffed olives.

 

I paired it with a North Coast Red Wine Blend from Dynamite Vineyards titled “13.

I love being a Chef!!

Enjoy..

Chef De Cuisine 🍷

#cajunculinarygangster