Smoked Duck Breast and fruit salad, Roasted Shrimp and Fennel, Grilled Zucchini and Tomatoes

Zola went to another important meeting, so we invited Sue for cocktails and a simple dinner. 

Custom Vodka Gimlets for the ladies, a Clyde Mays Manhatten for me. 

Small starters:  Trafe!

Smoked a duck breast earlier. 

Smoked Duck Breast salad with fresh figs and local strawberries. Barb made a light vinaigrette.

Excellent Pinot Noir I got online: a

Second label from Étude.  Always look for second labels from expensive wineries.  Usually great deals and generally taste as good a the first label.

Barb made the shrimp and fennel dish that I have previously posted. From the cookbook that Costco gave out the day after Thanksgiving.  Grilled some Zukes and grape tomatoes on foil.

Nice Sancerre from WTSO.com.

Also had some corn on the cob. No room for planned dessert of Grilled Nectarines  and Tellegio.

Cacio e Pepe

Been dreaming of and occasionally finding this dish on menus since I saw it in a Tony Bourdain show on Rome.  Barb won't let me make it because she feels it'll go to my heart and goop up the place (my heart, that is). Got an opportunity to make It at my friends house on Father's Day and took the opportunity. Thanks Sheryl and Bob Levine.

Mis en place: unsalted butter, freshly ground pepper, grated Grana Padona or Parmegiano, grated Pecorino, and Bucatini. Also the recipe 

Boil bucatini and reserve a cup of pasta water. Al dente, no more.

Melt butter and cook the grated black pepper a couple minutes.  

Add 1/2 cup of reserved pasta water and

Bring to simmer. Add pasta and more bitter. Reduce heat to low and add Grana  Padano or Parm. Remove from heat and add Pecorino. Stir and toss til pasta is all coated. Add more water if it seems dry.

Sous chef and hostess Sheryl.

A veritable ting of booty! Don't add nuttin else! Had it wit a Super Tuscan style of wine from Argentina... Whatever.

Enjoy. 

Recipe was from Bon Appetit website. 

A monkey can make this and thrill a

crowd. 

Grilled Mussels a la Bleu Provence

Picked up a 5 lb bag of fresh mussels at Costco yesterday. Decided to try and make them like Bleu Provence, our favorite restaurant in Naples, FL.  We had previously spoke with the chefs son, Clement, to find out how they make them.  Simple.

Put 2 cast iron sklets on the grill and heated them. Placed mussels in skillets.  Splashed on some evoo. Closed grill.

While mussels cooked, chopped fresh garlic and parsley.

Tossed the mussels around until they all opened. Put in garlic and parsley when ready and mixes through. 

No wine, waster, salt, pepper or anything else added. 

At Bleu Provence they have an almost smokey flavor.  So I put a small pack of wet Cherrywood chips over the flame, under the grill.  

Served with a simple French Roussanne.

5 lbs of Mussels all gone

Fascino in Montclair, NJ

Had a fabulous dinner at  Fascino,  a BYOB, last night.  A truly unrushed dining experience.  Of course, the company added to the fun: two daughters and two sons in law. Everyone brought good wines (Ancien Santa Rita Highlands Pinot Noir, 2009,Ghost Block Cabernet, Sassicia, 2003 among others).

Started with shrimp-stuffed Squash Blossoms. Followed with oysters, beef carpaccio, tomato and mozzarella salads,  fois gras and a tasting of rigatoni with truffles, mushrooms and sweet sausage.

Entrees were Ricotta Gnocci in bolognese, filet mignon cooked with bone marrow, Barramundi, sea scallops, and halibut. 

Desserts included bread pudding, molten chocolate cake, zeppole, and a cheese plate.

Service was attentive, not smothering.  Management was also engaging and easy to speak with.  Pricey meal, well worth it.

My family enjoying an evening of fine food and wines.

Me and Anthony (pronounce that An-tonee).