Saturday night, 20-Feb-2016

 

I’d spend the day puttering around Portland.  Stopping in at some restaurants, some shops, and generally working to get some random stuff done and some errands dealt with.  Most of those errands revolved around making a fancy-ass dinner.

Why?  Why not?  That’s basically all I can say, since I didn’t have a specific reason for wanting to go full ham on dinner.  But really – what sort of reason do you need?

Since real fun of the dinner was prepping and eating, I’ll give a quick list-off of the menu and plan…

 

Appetizer: Stirling Caviar, served on small biscuits with two flavors of Vodka (a Polish wheatgrass, and a Portland dry)

Entree: Filet Mignon in a heavy cream sauce, per a recipe I’ve already posted.  This is actually the second time I’ve tried to cook this in Oregon… but the first time kind of ended poorly, when I misjudged how hot the pan had gotten and thus flambe’d a bit hotter than I should have…

On the side, we had zucchini and sauteed kale.  Though really, after the Caviar and steak it was just secondary 😛

Dessert: We didn’t really have room for dessert, but I think there was ice cream or something?  Or wait!  No!  I had picked up a bottle of Scotch – 12 year Macallan single malt, to be precise.  Fancy dinner calls for a fancy digestif 🙂

(Ed note: See https://talesfromthehutt.com/2015/02/28/cooking-a-new-recipe-flambe-included/)