I seldom just sit down and recount what I made at a specific dinner, I guess I think it seems a little self-promoting, but for some reason I'm making an exception this time.
A friend of mine procured some high-brow Italian wines. Here's the catch, they had already been opened, so we had to drink them asap.
I was charged with the responsibility of whipping up some solid wine food.
So here's what I came up with.
To start:
Apple and fennel salad with Parmigiano-Reggiano and soft boiled farm eggs
Exactly what it says, with lemon juice and olive oil
Nantucket bay scallops with preserved lemon, pickled onion and Celtic rock salt
For the main course:
Seared tuna belly with crispy sage over cabbage braised in beet juice.
The tuna belly at the lobster place is always calling out to me. This was great dish.
Roasted Squab with potato and carrot confit
I kinda overcooked the breasts, but they were still delicious.
Braised pork belly with celery root puree.
The squab and pork belly I scored at Dickson's meat. They have a really good product.
The wines were exceptional and the company was good. At least what I can remember of it. The four of us killed almost seven bottles of wine, and I'm still paying the price.
Still, nights like those are my favorites.
You never know when you're going to make a memory, or forget one.
Good food with good people . . . a little wine doesn't hurt either. . . until the next day anyways.
