Our various hardy winter greens are nominating themselves for dinner as they flower, and in so doing opening up valuable bed space for turning and planting. Today's winner was the red Russian kale- a perennial favorite, for both flavor and performance- which got a mindlessly simple sautée with garlic and mirin. The sweet potato-as-green papaya salad was nice and soft and fragrant. The chicken, while definitely not pork, was pretty ridiculously good: just shy of burnt skin suffused with rub and slathered with sauce, balanced by tender greens, tangy spud slaw, and grated root pickles, and complemented by a 2005 Mas de Gourgonnier rosé from near my old stomping grounds in Provence. Plus a jelly jar of extra sauce. Did I mention the sauce? I give this stuff out for Christmas presents and get twitchy emails a month later fake-casually asking if I have any left, or maybe if I spilled some on the floor and haven't mopped lately.
It's that good, people. A thousand bucks. Is that so much to pay for possible world domination (or at least happy matrimony?)
7 comments:
As usual, the dish tempts beyond imagining.
I need to plant a garden, a small one, but a garden none the less.
Hope all is well with you, Peter.
Oh, *that* kind of rub.
I figger a thousand bucks is worth the other kinda.
I want the sauce. I want the rub. I don't have $1K. Please take pity on us and post the recipe!
i have a saladacco - i have all of that there stuff for the sweet potato...
now peter. we need to talk, ok? food is for sharing. food is not for being secretive. one should never take ownership of a recipe.
spread the bbq sauce love, god damnit.
i neeeeeeed to know. especially since we shall most likely never meet and i'm not on your chanukah list...
Dave: All is well. Gardens are good. Imagine there's a chicken...
CC: The one leads to the other.
Zoomie and Claudia: It's a JOKE. I don't use recipes. It's different every time (yet somehow, always pupil-dilatingly good.)
And Heather rightly pointed out that there is value to having a few trademark secret specialties.
Someday I'll make it for you and you can reverse-engineer your own versions of it.
If you can't post the recipe, how about the ingredients so we can work on it ourselves...? C'mon, be a guy!
what zoomie said
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