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Monday, April 16, 2007

C'mon spring/dinner on the grill

While recovering from Clinton Lake, I hauled out the grill for a farewell dinner for a friend who's moving out to California - below is the result...
Grilled scallop
We started with grilled sea scallops, served with a pomegranate sauce, balsamic vinegar, saffron, and black sea salt. Accompanying the scallops were Aviation cocktails, made with Blackwood's Gin.

Cedar-planked halibut w/ herbes de Provence
Next, we moved on to the main course of cedar-planked halibut with herbes de Provence, served with kasha and caramelized onions. After caramelizing the onions, I deglazed the pan with a ~20 year old bottle of sparkling Petillant Blanc de Blancs Vouvray NV (Kathleen brought it home on a high school trip to France), and reduced the onion/wine mixture down to a rough marmalade consistency, then mixed it in with the kasha.

Isola Mozzarella di Bufala Campania D.O.P
Before dessert, we had Isola Mozzarella di Bufala that I managed to smoke over cherry wood just long enough to get a good smoke flavor, but without melting the mozzarella at all. The secret to that is rotating it periodically in an ice bath in the smoker. The fish and cheese courses were accompanied by La Vis Pinot Noir 2005.

Apple tart
Dessert was a luscious apple/honey tart that Kathleen made.

The following night (no pictures available of this, unfortunately), I made a halibut chowder with a remaining piece of halibut, along with some of the kabanos that Josh brought down for us from Chicago, served with O'Fallon Smoked Porter.

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©2007 Shea Nangle