Losing Bets is Delicious

So I know this isn't the big blogger comeback I was hoping for. But it's a start.

Sunday September 19th was a big day for Caleb and I. The Seahawks played the Broncos. We knew there had to be some type of wager to make it even more interesting. Loser cooks a fancy dinner the following Saturday (ummm agreed, I love cooking. and if I win, We'll probably go out somewhere nice :) But leave it to Seattle to shoot themselves in the foot over and over. Really you're going for it on 4th and 2? in field goal range? when you've already tried on 4th and inches and it didn't work?!?! AND you're behind?! UUUGHGH! But this is what most of us have come to expect from our beloved Seahawks. Fancy locks Pete Carol couldn't even save us from our worst enemy...ourselves.

But I digress. On to the meal that set the bet bar so high, that I can't wait to see what Caleb comes up with once I win something (Fantasy Football, week 7, Southbound 35ers v. Captain Tying Knots...it's on!)

I browsed Epicurious.com for recipe and menu inspirations, made a few tweaks, and this is what I came up with.


Antipasto:
Mango Spears tossed in Basalmic Vinegar, wrapped in baby arugula and thinly sliced Bresaola.

Salad:
Watercress, with razor thin radish and celeriac, tossed in a dijon vinaigrette.

Primo:
Linguine Pasta with Lobster and Peas, tossed in a light Mascarpone sauce

Secondi:
Cabernet Braised Short Ribs

Contorno:
Gorgonzola Mashed Potatoes

Dolci:
Apple, Goat Cheese and Honey Tartlets


I'm salivating just reading over this menu again. To start, the antipasto was killer. Velvety mango, tossed in sweet basalmic, wrapped in peppery arugula and savory salty Bresaola (like a proscuitto, except it's beef. Much better flavor in my opinion). Amazing! I should have made 20 but then we wouldn't have room for dinner. A great and easy appetizer or small plate for a gathering.

The menu originally called for a second side of sauted brussel sprouts, but I went for a pasta course instead. I told Caleb this, his comment : "Whenever you have Lobster instead of brussels sprouts....it's a good thing". What inspired the lobster dish was that Central Market (similar to a Whole Foods) had a sale on Fresh live lobster at $9.99 and pound!!! But, I wasn't going to attempt the Lobster dish unless the fish monger took care of the killing for me (I'm not a coward, just a time saver). You get to pick your Lobster, name him (Fred) then, FOR FREE, they steam it and throw it on ice for you. I will never be intimidated by lobster again. Very little work (messy getting the meat out, but fun:) and TOTALLY worth the party on your taste buds.

Also, the contorno originally called for gorgonzola polenta. I have tried several times to get Caleb to like polenta. I've cooked it creamy, cheesy, toasted, with BACON....the guy does not like polenta. Not wanting to beat a dead horse, I switched to red potatoes, boiled them in chicken stock and the result was amazing! I made enough for leftovers and those are quickly disappearing. We will use this recipe for mashed potatoes again and again.

Sweet, fatty, short ribs falling off the bone. Nothing else needs to be said other than I thought I had ruined them. In all my measurement and timing conversions from 8 servings to 2, I didn't reduce the time the ribs were in the oven, I'm an idiot, Jesus saved the ribs. I pulled out the pot and the sauce was totally burnt along with blackened short ribs which I thought would be like little meat bricks. Chicken stock to save the day! I pulled the ribs from the pot and kept them covered so they could rest. I added a bit more cab to the sauce. Brought it to a boil added the thickener, and some chicken stock. Let it cook while I got everything else plated and put together, and voila! Amazing sauce and just slightly overcooked short ribs. With that much fatty goodness, it's hard for these not to go right. Even me, who thought I totally botched it, was able to put something on the table that was delicious, not too filling, the perfect bar setter for any upcoming bets!


Next time I do a major menu I'll take pictures. Fail! Sorry!