Yesterday morning we arrived in Henderson NV at Sandy & Ken’s home. After we got settled in, Ken, Carollee, and I went off shopping. First we went to Harrie’s Baglemania for Nova, Sable, cream cheese, and bagels & bialys. Then we headed for Caviar Baron. After tasting the available caviars, I got 4oz of California Estate Osetra and 2oz of Caspian Sea Osetra as well as other goodies. Then we headed for home. I had ordered two 3-3 1/2" 40-45 day dry-aged Porterhouse steaks from Bryan Flannery to be delivered to Sandy & Ken on Wednesday, Ken had made stuffed potatoes that morning - Parmagiano Reggiano, chives, & potato put back in the shells. Just before baking three strips of orange bell pepper were placed atop.
We started the birthday dinner with an NV Charles Heidsieck Brut Reserve (bottled in 2004, disgorged in 2007) and the two caviars. At this time I started the steaks, which had been given a dry rub of garlic powder and garlic pepper and hour or so before, on Ken’s Weber kettle with mesquite & charcoal. They were grilled over direct heat for seven or so minutes per side and then put in indirect heat for close to a half hour to bring to the proper temperatures, while we were enjoying the Caviar & Champagne. Sandy prepared a salad of lettuce, tomatoes, and avocado for which I made an EVOO, Balsamic, Herbes de Provence, onion powder, mustard dressing. The potatoes were ready, the salad was made, and the steaks were ready. Before plating I finished the steaks with Herbes de Provence and EVOO. Wines with the meal were: 1997 Gevrey-Chambertin, 2003 Tablas Creek Esprit de Beaucastel, and 2001 Ogier Côte-Rôtie. The steaks were cooked to everyone’s preference and were remarkably rich in flavor, possibly the best that Bryan has provided us.
Then for dessert we had Ken’s birthday ice cream cake, mint chocolate chip, over chocolate chip ice creams surrounding a crunchy chocolate center. A nice finish to the meal.