I’m low on witty repartee today–it may have something to do with the fact that I pickled myself with wine and excessive amounts of food last night. Sadly, I didn’t take a picture of the cocktail, nor the steak and herb salsa so I apologize in advance. But I’m guessing you can imagine what a sliced steak looks like.
The appetizer was bacon and eggs. Cayenne-candied bacon. Yes. You heard me. It was so darn good that I probably could’ve put the whole pound away myself.
And those are deviled eggs with horseradish and Colman’s mustard. We also made a French 75 cocktail. Lethal and deliciously refreshing.
* 2 ounces London dry gin
* 1 teaspoon superfine sugar
* 1/2 ounce lemon juice
* 5 ounces Brut champagne
Shake well with cracked ice in a chilled cocktail shaker, then strain into a Collins glass half-full of cracked ice and top off with champagne.
I don’t own Collins glasses, so we used champagne glasses–we mixed all of the ingredients in a martini pitcher and did about 1/2 and 1/2 gin mixture with champagne.
For the bacon, put a pound of thick cut (I got California log-smoked bacon from Corti Bros. butchers) bacon on a rack over a foil-lined sheet pan. Don’t forget the foil, you’ll thank me later when it’s time to do the dishes. Mix 1 cup light brown sugar with about a teaspoon of cayenne, then pat it on top of the bacon slices. Bake in a 350* oven for about 20 minutes, or until it looks crispy. I dare you to wait till they’re cool to eat–I bet you can’t do it.
First course? Country terrine made of veal and pork, with cubes of country ham and green peppercorns. Delightful. Garnished with super-strength French Dijon mustard, cornichons (tiny dill pickles) and zucchini pickles I made this week. And obviously, a salad. I hope Chef Ray would be proud.
For the main course, a tomato tarte tatin–tomatoes from my garden, with kalamata olives and caramelized onions on puff pastry–and grilled hangar steak topped with an herb salsa verde. You will just have to take my word that the steak looked good, especially with the chunky herb-olive oil mixture spooned on top.
For dessert, a cheesecake parfait–cheesecake custard with O’Henry peaches and peach puree and cornmeal shortbread. A perfect summer dessert.