dinner

we had grilled cheese last night!
ooo, I saw a recipie on t.v.
You put mozarella cheese and fresh basil in a sandwich, dip it in flower, then egg, then bread crumbs, then you fry it.
It sounds good .

Smelt Fries and The Butchers Plate

I've been wanting to have dinner at the this new restaurant in town - The Red Stag Supper Club. I ate brunch a while ago and thought it was excellent. As you can see we ordered Smelt Fries and The Butchers Plate - very fun. They were better than our entrees. The Smelt Fries were served with cocktail sauce and tarter sauce. The Butchers Plate consists of potted duck, pigs in a blanket served with mustard and a scotch egg.

Fun bartender - I drank bee's knees. I've made it myself before but their version was much yummier! They used Beefeater gin which is usually too sweet for me however, in this drink it was excellent with the honey and orange juice.

Death's Door Cocktail Experiment #1

1 part Death's Door Gin
1/2 part Freshly Squeezed Lime Juice
1/2 part Syrup from Homemade Maraschino Cherries
1 spring fresh tarragon (4 inches)

Muddle all ingredients. Shake with ice. Strain into glass and top with soda (no more than one part). I based my recipe using 1 part = 1 oz.

I took a Tom Collins recipe and used it to create something interesting. The tarragon smells stronger than it tastes.

For a stronger flavor omit the soda.

It's a lovely cocktail. My camera ran out of power so I'll add a picture later.

Acorn Eating Pigs are Yummy!

We found Jamon Iberico! This is a cured ham made from wild pigs in Spain who run around eating acorns. The ham just became legal in the US a couple months ago. At $75 a pound we ordered 2 ounces but the counter lady thought Stephen said .5 ounce. It's super yummy!

Yuzu Souffle

Last Sunday I cooked a Yuzu Souffle in teacups. The picture is after it had fallen about a 1/2 inch. The Yuzu juice was purchased from an Asian grocery store. It tastes like a cross between tangerine and lemon - kinda like a meyer lemon but sweeter. Also in the picture is a candied ginger scone with dried cherries that I plumped in vanilla rum - Delicious!