This occasion was fitted perfectly for a post-poned birthday like a baby blue prom dress on a high school junior. We had missed my good friend's wife's bday and decided to make it up with a nice 4-course dinner. I had known LL since we were in 2nd grade, and only grew stronger in our friendship through the years. He ended up wedding his highschool sweetheart after nearly 11 years of screaming each other's heads off, tears, abrupt hangups on the phone – you know, the true acts of love.
They came over on a weekday to see the table already set with more cheese that J had hand-selected at the Silverlake Cheese store. As they sat outside munching on the cheese, they didn't see the headband-bearing guy running amok like Remy of Ratatouille. But in the end, it's always worth it to see a smile on anyone's face, especially if it's two people that mean a lot to you. After all, cooking for a friend is the tastiest way to say... "you're not bad, i like you guys."
Cheese from the Silverlake Cheese store. Cheese platter from iGourmet.com. Plates from Crate & Barrel. And a plastic folding table from Costco. Pure class, I know. Call it a form of membership rewards.
I must have raw fish in any meal. I do this over and over again because it's simple and tasty. No need to suffer any burns or missing digits with this appetizer. A few drops of soy sauce, fresh apples and a dash of sesame oil and you have a take on a famous hawaiian poké dish.
For the second course, we made some delicious spot prawns. This comes from the wonderful "Sunday Suppers" cookbook by LA chef, Suzanne Goin. After J made this for dinner one night, this one was tagging along with us for a while. After roasting some tomatoes in some garlic, basil and olive oil, they are then puréed and used a dipping sauce for large, succulent spot prawns and baguette bread.
Tomatoes getting ready for a culinary MRI. You can't hear them, but they are screaming in joy.
Third course. This was a favorite in the restaurant I used to work in. Salmon is seared skin-on and cooked to a medium consistency. The best part of the dish is actually the crispy salmon skin. The restaurant used piquillo peppers and chicken stock for the sauce. I did a take on it and roasted some red peppers and added Sriracha chili garlic sauce, créme fraîche, stock and butter. This was tasty, leaving a slight spice kick on the tongue. My friends ended up sopping up the rest of the sauce with the baguettes.
This ice cream shop never ceases to amaze me with new flavors everyday. I believe this one was maple vanilla or something. I don't know, I just eat whatever J gets.
For Miles of Sideways, opening his bottle of 1961 Cheval Blanc which values at $2,600, was a special moment... as with the opening of our 2005 Sea Smoke Southing. The Sea Smoke went very well with the richly braised short ribs. This was a good summer supper. Happy belated to IL.