Or Alton. Or Bobby. Or whatever. The point is that I really impressed myself tonight. The theme was puff pastry and it was magical.
I mentioned yesterday that I was making pork wellington tonight and I did just that. I used Alton Brown’s recipe with some techniques from Gordon Ramsay’s beef wellington that I picked up from one of his holiday episodes. I’m not a huge fan of pork that isn’t bacon or barbeque, so Joel said that if tenderloin didn’t convert me that nothing would.