Friday, March 03, 2006

Stuffed peppers, etc.

Got a bit of perfect wild Alaskan salmon and ate half of it sashimi style with just nama shoyu, then cut the rest into cubes and added capers, lemon, parsley, onion, and oil to make a tartare. Let it sit for half an hour to marry the flavors and served it with a raw quail egg on top.

Then some ground lamb went in a bowl with choppped Kalamata olives, cumin, cinnamon, lemon juice, a splash of wine, (2002 Highlands zinfandel) garlic, herbs, smoked salt, and pepper. Stuffed it into more of those beautiful yellow peppers I bought the other day and baked them, surrounded by halved, cored brussels sprouts in the last of the chicken broth, for an hour. The center of the meat was just rare, and the whole thing was super juicy from the broth and the peppers.

The moroccan (cumin, cinnamon, lemon) flavors are frequent themes here, but damn if they aren't tasty and super wine-friendly.

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