House of Prime Brad: Apparently, one can get satisfaction
I advertised the dinner as a chicken party, but really it was all about two Bay Area institutions: Zuni Cafe and Acme Bread. Although the Zuni chicken recipe is online, I checked out Judy Rodgers's cookbook anyway, and immediately felt I had to make her other signature dishes as well. This required a lot of bread, so I picked up four loaves of three kinds of Acme -- an Italian for bread salad, a herb slab for burgers, a levain for Caesar salad and another for luck -- from two different supermarkets.
I made two Caesar salads: a wussy version (neither anchovies nor raw eggs) and a stinky, salmonella-risk version. I only tried the latter, which was excellent (6.5/10), though it wasn't through any brilliance on my part: it was just because I used Reggiano parmesan instead of the pseudo stuff. I deviated most from the Zuni standard in the mini-burgers; sorry, I don't have a meat grinder. I cooked them to a safe medium-well, and they turned out bland (5/10), despite the addition of Dicko's bagna calda. The chicken was brilliant (7/10), the first time I feel I've lived up to my Mum's standards, albeit employing a different style: pre-salted two days in advance, then cooked at very high heat (500F). To nitpick, the distribution of salt was wrong -- should've put more on the breasts and less on the drumsticks. Plus I put too much chicken grease in the accompanying bread salad (5.5/10). In addition to Mikea's ipso facto Guinness cake, dessert was a stupidly simple espresso granita (6.5/10), which meant I only got four hours sleep but was almost worth it. The one hitch was when I tried to whip the cream with a fork; fortunately the Stargazer had a whisk. Booze was generously provided by Mulder and Shankiwack, with Mulder's Yalumba South Australia Chardonnay besting my private collection.
ULTRASIMPLIFIED ESPRESSO GRANITA RECIPE
I made two Caesar salads: a wussy version (neither anchovies nor raw eggs) and a stinky, salmonella-risk version. I only tried the latter, which was excellent (6.5/10), though it wasn't through any brilliance on my part: it was just because I used Reggiano parmesan instead of the pseudo stuff. I deviated most from the Zuni standard in the mini-burgers; sorry, I don't have a meat grinder. I cooked them to a safe medium-well, and they turned out bland (5/10), despite the addition of Dicko's bagna calda. The chicken was brilliant (7/10), the first time I feel I've lived up to my Mum's standards, albeit employing a different style: pre-salted two days in advance, then cooked at very high heat (500F). To nitpick, the distribution of salt was wrong -- should've put more on the breasts and less on the drumsticks. Plus I put too much chicken grease in the accompanying bread salad (5.5/10). In addition to Mikea's ipso facto Guinness cake, dessert was a stupidly simple espresso granita (6.5/10), which meant I only got four hours sleep but was almost worth it. The one hitch was when I tried to whip the cream with a fork; fortunately the Stargazer had a whisk. Booze was generously provided by Mulder and Shankiwack, with Mulder's Yalumba South Australia Chardonnay besting my private collection.
ULTRASIMPLIFIED ESPRESSO GRANITA RECIPE
- Buy 2 triple espressos at the Beanery.
- Mix with half a cup of water.
- Stir in 4 tbsp sugar.
- Put in freezer for eight hours.
- Cut up and serve with whipped cream.
- Let previously consumed alcohol put you to sleep.
- Wake up at five the next morning.
Labels: beef, chicken, dessert, entertaining, salad
1 Comments:
At 5:04 pm, Dickolas Wang said…
"Higgymoo"
Post a Comment
<< Home