Tonight is Campania for pizza and BYOB with the boys
Tomorrow night I’ll be cooking for twelve:
Passed Appetizers
Valdeon Stuffed Sunshine Tomatoes
Trio of Jamón de España: Serrano, Iberico & Iberico de Bellota
Marinated Olives
Sun Dried Tomato, Artichoke & Roasted Garlic Tapenade on Crostini
First Course
House Smoked Salmon with Caviar Service
Homemade Blinis, Capers, Red Onion, Egg & Crème Fraiche
Second Course
Terrine of Foie Gras
Mixed Field Greens with Apple Smoked Duck Breast
Third Course
Roasted Butternut Squash Soup
Araujo Estate Olive Oil & Fleur de Sel
Appetizer Redux
Bryan Flannery Herb Crusted Lamb-cicles
Cognac Dijon Sauce with Herbs de Provence
Main Course
Bryan Flannery USDA Prime CA Reserve 52 Day Dry Aged Rib Cap
Bryan Flannery USDA Prime CA Reserve 52 Day Dry Aged Porterhouse, Landreth Cut
Bryan Flannery USDA Prime CA Reserve 52 Day Dry Aged Double Cut Bone-In Rib-Eye
Rustic Yukon Gold Mashers
Special Corn with Leeks & Chiles Three Ways
This noon, Live Auction and Guest Chef Luncheon at the Eldorado Hotel, part of Day 3 of the SFWCF. Wines will be from Ponzi.
Tonight, party at the Archibald’s. I’m, taking a batch of Buffalo & Green Chile Stew with some Syrahs and Zins.
Saturday, the Big Event of SFWCF - 100 wineries and 60 restaurants out at the Santa Fe Opera grounds. Followed by a party celebrating the end of SFWCF at the Lucero’s.
Stacey picked up some random fish at Wegmans and I worked until 5 so I did one of my favorite clean, light, yet filling presentations.
Set the oven to 400F, to pre-heat my steel roasting pan. Julienned an onion and crushed four cloves of garlic, tossed that with EVO, Kosher salt, and fresh ground black pepper and put it in the pan. Roasted those mixing them occasionally until they began to caramelize. Then I took four medium sized Yukon Gold potatoes sliced thin and given the same treatment as above, and added those to the onions in the roasting pan. I allowed those to pick up some color and then added thick slices of fresh plum tomato, and about two dozen pitted kalamata olives, same dressing as the rest of it. You do have to be mindful of the cumulative salt! I seasoned the fish well, (it was one filet of halibut and one of Atlantic salmon) and when the tomatoes had roasted a bit, pushed the whole veggie, potato mix to one side and put the fish skin side down in the pan. I let it roast for 5 minutes, then I flipped it skin side up and let it finish cooking. Mind you, my roasting pan is well seasoned so the skin did not stick. Three more minutes and the fish was done. I pulled the whole pan from the oven, simply peeled the skin off the fish. I cut each filet into halves and presented a piece of each over the potato/tomato/onion/olive mix. Served that with some garlic sauteed spinach and a little finishing grade EVO.
Drank a 2007 Magnien Bourgogne rouge “Graviers” and '06 Calera CC PN with that.
We special ordered some Prime Veal Shank last week and made some fabulous Osso Bucco on Friday night. Had about 1 pound of meat left over from that mean and put it into a nice bolognese sauce last night on some tagliatelle.
It certainly was tasty. Smelled a little funky when first opened (sort of a combination between French man & a sloth), but damn was that some good meat!
Fifty-two days is pushing what most people will tolerate as far as gamey and funky. Bryan keeps a few critters in the back room on a special rack for the really aged product.
The meat did smell a tad funky once opened but was killer once grilled. A little bit of rib cap, mashers, truffle butter and shaved black truffles seemed like the ideal bite to me.
I got my favorite local butcher to hang a chunk of what will become New Yorks for a 30 day dry age. He was willing to go longer but I think we’ll try 30 before going for 52… These will be ready on October 26th.
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These will be ready on October 26th.