My GPS was long and involved and took hours to tackle...but at least I think I got a full complement of weekly provisions...for a change!
Oh. Except for the tequila. I'll run back out later....gotta have tequila. My darling Mixologist will be making margaritas, so we neeeeeeed more tequila. Nope, I already got w(h)ine at Trader Joe's...and with my First Mate of a brother's help, I steered clear of the Shaw.
Tangy, refreshing...a perfect accompaniment to grilled strip steaks with bearnaise, long-sauteed onions, and a taboule-ish salad.
Before we could start on dinner - or get the aforementioned booze - we had to put a dent into the Mulch Mountain that appeared on our driveway while hunting, gathering and running into someone I hadn't seen in aaaaaages.
OK not to be misleading - 'cuz I'm not quite sure last night's sangria worked a full dose of magic on my Darling John - but when I saw the MM, he had already made quite a dent and then I assisted by artfully spreading it.
And only then did I go out for the tequila...but it was worth it!
Details?
Here goes:
Taboule-ish: It's 'ish' because I didn't have bulgur wheat, so I used couscous instead...there's no 'ish' about the Yummies!
-Zest a whole lemon into almost 3 c water and bring to a boil. Add a c and a half couscous, stir, slap on the lid, turn off the heat and let sit for about 5 mins then fluff with fork.
-Pluck, rinse and spin dry the leaves from a whole bunch of flat-leaf parsely. Chop - somewhere between coarse and fine - and dump into a large bowl.
-Dice 1 peeled and seeded cucumber and 3 seeded plum tomatoes and throw 'em - along with 3 thinly sliced scallions and the couscous - into the bowl.
-Add juice of 2 lemons, 1 T salt, 1 and a half t ground black pepper and 2 to 3 T olive oil.
-Toss and refrigerate...it's always better the second day...if there's any left.
Bearnaise: So easy!
-Melt a stick of butter.
-In a small saute pan, reduce 2 T champagne vinegar & 2 T white wine (I had rose, so I used rose) with 2 med minced shallots by half.
-In a blender, whir the cooled shallot mixture with 1 egg yolk, 1 T minced fresh tarragon leaves, a dash of salt and a dash of pepper.
-Slowly add the melted butter as the blender's still going...add 2 T more tarragon and whir for for a sec just to blend...
John muddled limes and mixed incredible margaritas, grilled the steaks to med rare juicy perfection seasoned with just some salt and pepper... but as good as those steaks were, they're just a mechanism for gettin that bearnaise into my mouth. A spoon would be gauche...right? (Sorry, 'bout that French speakers!)
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