Thursday Dinner - Tahoe Edition

So, a long and overdue dinner was finally constructed this past Thursday eve.  Amidst the blizzards and heaps of snow, a small group of good people made it over for a wonderful dinner.  I had the itch to cook and try new things, and take whatever Safeway could provide to throw together a fun winter meal.  Everyone had just finished an epic day of skiing & riding and hungry for a big meal.  
Ali P provided the wonderfully refreshing spinach salad with feta, asparagus, and strawberries.  The main course was a roast chuck which I treated like roast beef, seasoned, seared and then roasted in the oven.  Because the piece of meat wasn't exactly ideal, I decided to try and flavor it up a bit.  I covered the roast with bacon after searing, and then used a few cups of red wine in the base of the cast iron to help keep the moisture in.  Along with an onion quartered, the roast cooked in the oven at 325* for about 2 hours. All told, it came out great.  I deglazed the pan with a touch of balsamic vinegar and more red wine. I then added the bacon back to the reduction with the onions for a sauce/relish. This was definitely the highlight of the dish!

I had the idea of using a chimichurri sauce as a side for this roast, but instead I decided to use it as a dressing for the starch & veg portion of the meal.  So, I roasted some Yukon gold potatoes and quartered brussel sprouts.  Once cooked, I took some of the chimichurri sauce and coated the side dish.  
And to finish off, I cooked some radishes (thanks Frankie B.) to use as palate cleansers. (if you haven't tried cooked radishes, they are amazing.  Cook in butter & olive oil until golden brown).

A few bottles of wine, some good records, and pumpkin bread & neoploltin ice cream for dessert made this night a blast!  Thanks for braving the storm!