January 28, 2018 Brunch – Mexican Shrimp Scrambled Eggs, Dinner Party at Janis and Tom’s

January 28, 2018 Brunch – Mexican Shrimp Scrambled Eggs,  Dinner Party at Janis and Tom’s

We made a wonderful brunch at 9:30 of Mexican Scrambled Eggs with shrimp, onion, tomato, avocado, asparagus, Serrano chili, and Iberico cheese.  I squeezed fresh orange juice which we mixed with Gruet Brut Champagne.  We enjoyed a pleasant brunch in front of the blazing fireplace.

I ate No lunch.

At 6:00 we took our blueberry Clafoutis, a bottle of Bartlett’s dry blueberry wine and a bottle of Romanian Domaine Bogdan Fetnesca Negra red to Janis and Tom’s house for dinner.

We were greeted with Old Fashion cocktails made with fresh orange juice and 90 proof Bullet Bourbon.  A little later Crystal and Doug arrived with a large salad bowl.filled with a spinach, pecan, fennel, and pear salad.

We sat in the living room in front of the blazing fireplace for a while and sipped Old Fashions and nibbled on biscuits made from baked Stilton rolled in crushed cashews.  A dark bluish gray.

After a bit of conversation we moved to the dining room.  I poured the bottle of 2016 Domaine Bogdan Fetnesca Negra Romanian red and Janis served the entrée, Coq au Vin, chicken thighs that had been marinated in red wine for a day, then sautéed to brown in bacon fat rendered from lardons that were then added back to the dish with the marinade plus mushrooms, pearl onions, carrots and then cooked until the sauce nearly evaporates.  This recipe was from the February 9, 2017 NYT edition containing the 10 essential French Cuisine recipes.

We all enjoyed the Coq au Vin and the Bogdan Fetnesca Negra and we took a white wine glass and poured the chilled bottle of 2012 Vieux Telegraphe white that Doug and a Crystal brought, which was really lovely also and wonderful with the Coq au Vin.

After we finished the Bogdan red, Tom poured a bottle of Australian 19 Crimes red blend that was full bodied and very pleasant to drink also.

After dinner and lots more conversation, it was time for dessert.  Janis sprinkled powdered sugar over the top of the Clafoutis while I opened the Bartlett’s dry blueberry wine and poured it. I then served scoops of Clafoutis on dessert plates Janis provided.  The Clafoutis was delicious.  One of the best and far easier to make than any before, because I did not need to pit or marinate cherries.

Finally at 10:00 we said goodnight, declined a ride with Doug and Crystal, and walked home carrying the last bit of blueberry wine and Clafoutis.

A very pleasant day of rest, a good news cycle, good food and conversation with friends.

Bon Appetit