E. Guigal 2006 Cotes du Rhone. I drank this for the first time in Paris and had no idea that it was widely available in the US...It's fantastic, pick it up. I poured my first glass, and had a few pieces of Dutch lambchopper Gouda cheese and was blown away by how good it was. Sharp, but smooth...I've never had it before, but I'll get it again. Next came the oysters. I had 2 Hama Hama's, 2 Kushis and 2 Kumimoto's..The fish guy gave me an extra one of each. The kushi's were by far the best and the most expensive, but not bad at $1.59 a pop. I made a vinegar-less shallot vinaigrette (juice of half a lemon, a small shallot clove, salt, a dash of pepper, olive oil and chili garlic sauce) It looked like this:
Before i started anything tonight, I seasoned my salmon. It was a 7 oz piece of wild King Salmon. I went the honey mustard route. Usually stone ground mustard is best, but spicy brown did the trick. First I crack some salt over the filet, then a dash of pepper, sprinkle of dill and then about a teaspoon of honey and teaspoon of mustard per filet. I use a fork to spread it out and let it sit as long as possible. Before cooking, it looks like this:
I cooked it in a non-stick pan, first with the skin side down on med-high heat and then turn it over in 6 mins or so and turn the heat down to medium or just below. The honey mustard coating makes a nice crust and it locks in the flavors. Don't overcook it, or you'll be pissed. Use the touch test to see how soft the salmon is. You want to turn off the flame while its still soft. I made some basic fusili with pesto sauce and some broccoli with lemon to accompany:
Spinelli
Musical Selection: Flying Lotus - Cosmogramma
PS - Click "Follow" on the right hand side of this page to add my blog to your reel!
