Simon and I love to cook together, and this meal was a joint effort:
Kusshi Oysters with freshly squeezed lemon
Billecart-Salmon Brut Rosé Champagne
Buy and serve same day, and they’ll be fresher if you open them yourself. When you buy them, make sure they are tightly closed, and given to you in an OPEN plastic bag. Store bag open in fridge until you’re ready to open them. Buy a good oyster knife and a silicon glove, and do it over the sink. Once open, place in a bowl of ice and don’t put the lemon on until right before eating.
Brooklyn Rib Eye
Chateau La Nerthe Chateauneuf-du-Pape ’05
1 bottle beer made in Brooklyn (yes, you can substitute, but then you couldn’t call it Brooklyn Rib Eye.)
½ cup soy sauce
3 Tbsp minced garlic
¼ cup pure maple syrup
1 Tbsp whole grain mustard
¼ tsp chili sauce; I like the Vietnamese Chili Garlic sauce I find in my supermarket,
but whatever you can get that’s hot will work.
Good quality Rib Eye – 1 piece per person – either as is or fat-trimmed if you want it a little lighter.
Combine ingredients and insert rib eye pieces. Stab with a fork a few times, let the marinade soak in, flip them and repeat. While you’re doing so feel free to sing a few rounds of “99 Bottles of Beer on the Wall.” Cover with plastic wrap and let sit for at least an hour, or overnight if you want to throw it in the fridge.
While all that is happening, preheat grill at the highest temp. Sear the meat on each side, then turn the heat down to medium and continue grilling to your preferred doneness – just a minute or 2 each side for rare or longer as desired.
Mini Potatoes au Gratin et Moutarde
2 medium potatoes – Idaho or Yukons are my fave. Peel and slice into thin rounds, and steam until tender-ish. Set aside.
1/2 cup beef stock, organic or homemade if you have time (Ha!)
1/4 cup half & half, or use 2% milk if you like it lighter
2 huge heaping spoonfuls of whole grain mustard to taste
Roughly ½ cup grated good quality white cheddar
Lightly grease or spray two ramekins. Alternate layers of potatoes and cheese until you run out of potatoes or patience. When finished, pour the sauce over the top, then garnish with a little cheese on top. Bake at 400 F for at least 25 minutes, or longer if you like a crispier crust.
Prosciutto Wrapped Asparagus
Pre steam asparagus until just tender. Wrap in individual slices of prosciutto, then throw on the grill just for a few seconds to sear.