What is that? Seventy degrees? Please someone remind me. Because I forgot, with the snow and whatnot around here. On May 16th. Ridonkulous.
Anyway, I had no idea what was in store for me that night. So let's take a look together, shall we?
If I left the mixology up to him, I'd get the same cocktail every night. Sapphire Gin and water, equal parts. So I took it upon myself to start the party right with a springy treat. The Grapefruit Martini.
Now don't go hating on me, especially you men, because this is girly and pink. Hear me out.
Most people either love or hate grapefruit. Yes, it's sour and acidic, and probably not the first thing that comes to mind when one hears the word "Apéritif." But...it is fabulous mixed in a drink. Squeeze the juice of half a grapefruit into a shaker, add 2-3 ounces of good vodka, a dash or two of bitters (I love the blood orange variety) and a solid squeeze (about a teaspoon) of honey.
Sun. What is that again? I forgot. But I think it's where we wear short sleeves and sunglasses.
For starters, and may I pause to say that lately, the appetizer just might be my favorite part of the meal? For starters, we
It doesn't sound like much, but after seeing it online here, I knew this tasty morsel was in our imminent dining future.
Slice a sweet onion into big rings, and separate the rings so that two layers of onion are in each piece. Then slather some sriracha on the raw onion, and wrap bacon around it. It may take 2-3 pieces of bacon to wrap the entire ring. Poke a wooden skewer through the onion to hold the bacon in place, and grill on indirect heat until the bacon is cooked and crispy, about 60 minutes. We actually took ours off the heat and finished them in the warming oven because my man had other stuff to cook for our feast.
So does Miller, based on the pan juices.
The appetizer lasted all of 4.5 seconds. I could have made twice the amount, but Mr. Musky had other ideas in mind. So I meandered over to the grill to see what the master griller was up to.
Ever since we healthed it up last fall, the dude's been NUTSO about brussels sprouts. I tried for years to serve them, and he poo poo'ed them every single time. Now he can't get enough. He whined. Actually whined to my girlfriend Michele a few weeks ago that I don't make enough vegetables (despite the fact that I serve two per night). She just laughed her head off at him.
Since I plopped my feet up and savored my cocktail in lovely weather, I can't tell you how he prepared these. But I know him, so I can logically guess. A coarsely chopped onion, some coconut oil and/or ghee (clarified butter) and some salt and pepper or Montreal Steak seasoning. Grill until slightly charred and tender to the bite, but not mushy.
Next up? Oooohhhh.....what fun to see what he has up his sleeve.
And the grand finale? Why some turf to marry the surf, naturally. For details on how he cooks rib eyes, here's the original post. The only difference is that he now uses ghee instead of canola oil.
Finally it was time to dig in, watch some hockey and cuddle up with a blanket.