Blog the Bacon

Have you seen the new brunches?  does anyone have a favorite?

Mine has to be the baked coddled eggs with pepper stew

Today at work, we were talking about what we would like our last meal to be. A wide array of foods from monkfish liver to lumpia were mentioned. So, with that in mind, please comment with your last requested menu.

-Red Hawk

I was messing around in the city when RC called, “hey, come by and cook dinner.”I had to acquiese.  So, I’m taking the hour long drive back to Santa Rosa, totally starved, trying to plot the nights meal.  Then it hits.  It is totally time for another crab feed.  The imaginative ball starts rolling.  I start calling other friends to join, conjuring combinations for first course, cheese.  I inventory the couger’s kitchen and tally exactly the ingredients needed, creating shopping lists, order of operations, visualizing my movements through the kitchen and the balance of flavor in every bite, wine pairings, musical accompaniment.  first course- Olive Oil poached wild Coho Salmon with Butter Lettuce, Hass Avocado, Granny Smith apples, Cabernet Viniagrette(we had a bottle of Roederrer Estate Brut with this. It was the bomb.)second course- Dungeness Crab baked in Garlic Meyer Lemon butter, Grilled sourdough, Shallot roasted Sunchokes (we were lucky enough to come across a bottle of single vineyard William-Selym Chardonnay. I totally don’t remember the vineyard, but what a pairing!)third course-Brillant-Savarain (sp?) honey, apples, more grilled bread, more wineAhhhhhhhh, life is good.