Days of wine and grills

Sometimes for me making a menu for a dinner is difficult. I have so many ideas at times, that it is hard to sort through what I want to make.

Christening the new super-turbocharged high performance built from scratch grill had to be special.

The menu was prepared entirely on the new grill – my wife was very impressed. She was also very helpful.

She made the first course – Crisped goat cheese on field greens with balsamic drizzle.

I have been experimenting with various crusts for herbed goat cheese. I found that a crushed clack pepper cracker works best, for both browning and for keeping the goat cheese together when heating in a pan.

The next course took a bit of time as the sauce needed attention.

We had a Grilled Rib eye steak with Béarnaise, haricot vert and Grilled vegetable medley.

For those of you who have not had the pleasure of béarnaise and a good steak, this is one of the classical pairings of foods. Generally, when I was in France ordering steak frites (steak and double fried French fries) unusually came with a béarnaise sauce.

The béarnaise was something I had not done since I was in a professional kitchen but the technique and the ratios were amazingly close to my memory: egg yolks, butter (room temperature), and a reduction of white wine vinegar, shallots and tarragon.

The technique involves using a double boiler

In small saucepan simmer vinegar, shallot and tarragon until reduced to about 1 tbsp. Remove and set aside. In the double boiler whisk beaten yolks, salt and pepper and lemon juice over low heat until thickened to consistency of heavy cream. While beating constantly add the butter one piece at a time until all has been incorporated. Fold in wine mixture and serve. This sauce can hold while in the bowl for 20-30 minutes, just occasionally stir it to keep it loose.

We steamed the beans lightly until there was still some bite and the mushrooms, and capsicum peppers were grilled nicely.

I served that course with a wine purchase that I found using the “Zen method” of wine choice. Basically I was bored so I followed another bloke around a store and picked up whatever he got – seemed reasonable at the time.

Anyway, the wine McWilliams Cabernet Sauvignon 2004 From South Eastern Australia was a winner. Not heavy on the fruits yet robust enough to withstand the sauce. It was a fortuitous choice and one I will make again.

The final course was a small but filling bowl of cappuccino gelato and coffee and for me an digestif of home made vanilla vodka (another blog about that later).

Ina all it was a great meal, and one for the books. This meal was good enough to serve any friends or family – but sometimes, you just have to splurge on yourself. Cheers.

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Copyright 2006, Unlawful dissemination of this or any other writing will be punished to the full extent of the law.

Screech

Legend has it that an American commanding officer serving during the second world war on the island of Newfoundland was taking in some of the local hospitality and was offered some of the local rum as an after dinner drink. Seeing his host downing the dark liquid in one without even a blink, the unsuspecting American took to the local custom and drank it in one gulp.
The American turned all shades of colours and without abandon, let out a bloodcurdling howl as the poor man began to regain his breath. The noise, heard for miles, brought the locals to the door. The first to arrive was a Sergeant of the army he asked ” What was that ungodly screech?”The reply came, “The screech? ‘Twas the rum.” And a legend was born.
Newfoundland Screech is part of the legend of the island and a part of the Newfoundland culture.
Newfoundland, situated in the North Atlantic can be seen as a harsh pace. Like the rum, which has an outward bite, but a sophisticated finish, so too are the people of the island.
This is pure Jamaican rum which was repackaged here in Newfoundland – and the tradition continues.
Being a Newfoundlander (rhymes with understand) I have never met one who would turn down a drink of rum. In this case Screech.
Screech has a slightly sweet taste. Though strong at 40% alcohol, it still has vanilla, and sweet characteristics. Strong as it is, it is not as harsh as the name implies I sometimes have it neat as a mid evening drink.
The best way to drink this strong beverage is what is called a Dark and Dirty.

Dark and Dirty

2 oz Screech Rum over ice topped up with Coke.
Serve in a rocks glass

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Copyright 2006 Unlawful dissemination of this or any other work will be prosecuted to the full extent of the law.

Harvey Wallbanger

This distinctive drink is part of the drink name legends list. For those who don’t know, a Harvey Wallbanger is a Screwdriver with a tot of Galliano on top.

Legend has it that the Wallbanger was named after a 1970’s surfer, who after consuming a couple, proceeded to bang his surfboard into the wall. Cowabanga, dude!

The Harvey Wallbanger is thus:

4 parts orange juice

2 parts vodka

1/2 part Galliano

Stir together orange-juice and vodka in a highball glass with plenty of ice. Float the Galliano on top. Garnish with an orange slice, and if you are daring, a maraschino cherry.

Cheers

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Copyright 2006. Unlawful dissemination of this or any other work will be prosecuted to the full extent of the law.