7.18.2007
Whee!!
Dave and I got a few seconds of fame in an article featured in the Dispatch today. Take a gander at it here.
7.15.2007
My Hubby - Man Ho
Yup. He has no shame when it comes to some things - and pate is one of them. A friend of ours, who just happens to be a chef, needed some work done on his computer system. He asked my hubby how much it would cost, and Tony's response was "A terrine of pate." My hubby has had a long time love of this dish - it's essentially a meatloaf - a fancy one, yes - and he loves large chunks of meaty goodness.
The reason he is extorting pate from strangers is that I just haven't had the chutzpeh to try it myself. I even got Ruhlman's book Charcuterie out of the library - still a little intimidating. Once the weather cools down, I am going to give it the old college try just for him - he claims he won't be holding his breath.
I just wanted to show you this picture of a cross section of the pate - those pink ovals in the center? Those are whole duck breasts. And the little green dots? Pistachios. It was awesome, by the way.
Now that you are all familiar with my husband's proclivities, I will mention that we went back to Smackies last weekend for a follow-up on their buffet. They fixed some of the sides - the green beans were pretty good, the greens were cut up a little more and the cobbler had a lot less cinnamon. Over all still a great bargain for $12.00. Service is still not great - we mentioned it to the gal who checked us out. Hopefully they will listen - bad service will doom a place even if it has great food.
I did order a half slab of dry rub ribs. They were fantastic. Tender, flavorful - yum yum. The meat comes with either a side of white bread or "corn bread". I will say - it is not really corn bread - not in the traditional sense. It was very moist and had whole kernels of corn in it. It was really nice, but not what I was expecting. I would call it "corn pudding" instead.
In parting, here is a little 'que poetry for you:
half rack
dry
dry rub
cornbread
The reason he is extorting pate from strangers is that I just haven't had the chutzpeh to try it myself. I even got Ruhlman's book Charcuterie out of the library - still a little intimidating. Once the weather cools down, I am going to give it the old college try just for him - he claims he won't be holding his breath.
I just wanted to show you this picture of a cross section of the pate - those pink ovals in the center? Those are whole duck breasts. And the little green dots? Pistachios. It was awesome, by the way.
Now that you are all familiar with my husband's proclivities, I will mention that we went back to Smackies last weekend for a follow-up on their buffet. They fixed some of the sides - the green beans were pretty good, the greens were cut up a little more and the cobbler had a lot less cinnamon. Over all still a great bargain for $12.00. Service is still not great - we mentioned it to the gal who checked us out. Hopefully they will listen - bad service will doom a place even if it has great food.
I did order a half slab of dry rub ribs. They were fantastic. Tender, flavorful - yum yum. The meat comes with either a side of white bread or "corn bread". I will say - it is not really corn bread - not in the traditional sense. It was very moist and had whole kernels of corn in it. It was really nice, but not what I was expecting. I would call it "corn pudding" instead.
In parting, here is a little 'que poetry for you:
half rack
dry
dry rub
cornbread
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