Mike and Kathryn and Cynthia and Ricardo came at around 6:30. Cynthia and Ricardo brought beautifully marbled
rib eye steaks, a peach tart, mashed potatoes, and wonderful fresh sautéed string
beans picked at the garden Cynthia tends in the North Valley.
Here is the rub that Ricardo put on the steaks:
Cynthia also made a fresh salsa from chilis she had raised in her garden and brought corn chips to eat with them as an appetizer. We also had made a peach tart with zabaglione and we made a cucumber and shallot salad dressed with Rice Vinegar, Aji Mirin and chili sauce, salt and sugar. I had also sliced for large white mushrooms and about 3 Tbsp. of yellow onion, and chopped about ten cloves of garlic and had bought a about fifteen shishito peppers at Sprouts ($3.99/lb.) When the steaks were placed on the grill, I started sautéing the onions in 1 ½ Tbsps. of butter and 1 ½ Tbsp. of olive oil. I added 2 Tbsps. of fresh basil leaves and a dash of Herbs Provence and salt and pepper and sautéed the mixture until the pepper took on color, which was about ten to fifteen minutes. Suzette boiled corn on the cob and we set everything on the round table in the TV room in a buffet.
Here is the rub that Ricardo put on the steaks:
Chile Rub 1T plus 1 t chile powder 2 t ground cumin 2 t brown sugar 1 t dried oregano1 t coarse salt
Cynthia also made a fresh salsa from chilis she had raised in her garden and brought corn chips to eat with them as an appetizer. We also had made a peach tart with zabaglione and we made a cucumber and shallot salad dressed with Rice Vinegar, Aji Mirin and chili sauce, salt and sugar. I had also sliced for large white mushrooms and about 3 Tbsp. of yellow onion, and chopped about ten cloves of garlic and had bought a about fifteen shishito peppers at Sprouts ($3.99/lb.) When the steaks were placed on the grill, I started sautéing the onions in 1 ½ Tbsps. of butter and 1 ½ Tbsp. of olive oil. I added 2 Tbsps. of fresh basil leaves and a dash of Herbs Provence and salt and pepper and sautéed the mixture until the pepper took on color, which was about ten to fifteen minutes. Suzette boiled corn on the cob and we set everything on the round table in the TV room in a buffet.
We sat under the gazebo in the garden and had a wonderful meal with lots of friendly conversation and wonderful food and wine for over an hour.
 |
| Cynthia with her perfect plate of food |
 |
| The gang at the beginning of the meal |
 |
| Ricardo near the end of the meal |
 |
| the Wines |
Wines - Suzette had been given a bottle of 2010 Gérard Bertrand
Corbières by Pierre, a luscious Southern Rhone mixture of Syrah, Grenache and
Mouvedré. Karen brought a bottle of 2012
Fighter Pilot Red, a medium zinfandel with a bit of spiciness made by one of
their friends. Mike and Kathryn brought a Belleruche Cotes du Rhone white and a
2012 Elio Altare Barbera d’ Alba.
After dinner I made whipped cream with 2 Tbsp. of powdered
sugar and a dash of vanilla and Karen, Suzette's niece who was visiting for a few days, made decaf coffee. Mike served the peach tortes and I fetched a
bottle of 1994 Rozès Late Bottled Vintage Reserve unfiltered port. Everyone agreed the port tasted very smooth
until we got to the bottom of the bottle and hit the thick layer of sediment.
At 9:30 we said good byes and by 10:00 everyone had retired
to their rooms for the night.
No comments:
Post a Comment