Happy Motherâ€™s Day!!! This was the special dinner I prepared for friends who had recently tied the knot, it would be brilliant for a Motherâ€™s Day Dinner as well. I was cooking in a friendâ€™s kitchen, and as a tourist or guest cook, I tried to make a minimum of fuss in the unfamiliar kitchen. In other words, the meal had to be simple, prepped back home as much as possible, yet yield a fitting meal for a very special occasion. The choice was to go simple but with extravagant ingredients. So here is the Surf, Turf and Sky a la Marketman mealâ€¦ First off, some pure crabmeat crabcakes made from freshly picked crabmeat from six kilos of live alimasag purchased at the markets that morning. We steamed and picked the crabs back home, stored them in plastic tupperware in the fridge and kept them cold until we prepped the crabcakes, I have a recipe previously published, here. The appetizer platter had two crabcakes per person, some lemon dill sauce, some sweet grape tomatoes, edible flower petals, dill sprigs as garnish and a single crab claw for arte. This was served with a crisp, dry white wine provided by friends.
For the main course we went for serious gout inducing material. â€œCowgirlâ€(as opposed to â€œCowboyâ€ with the bone) steaks were dusted with some pink Himalayan salt and cracked black pepper and pan seared and stuck in a hot oven for a few minutes to achieve the desired level of doneness. Meanwhile, nice thick slabs of foie gras taken cold out of the chiller were lightly dusted with flour, and pan seared to PERFECTION. Yes, I nailed the foie gras this time, after several disasters last Christmas. This foie was PERFECT! And laid on top of the steaks, the melting goose fat coated the steaks with a sheen of glorious, flavorful fat. Six huge steaks and a dozen thick slices of foie for 9 diners… This was served with small new potatoes sautÃ©ed with large chunks of pancetta. Oh, and the token veggie/fungus was four kinds of mushrooms chopped and sautÃ©ed in butter and garnished with chopped Italian parsley. Total time in the kitchen before dinner? Just 45 minutesâ€¦ the short lead time freaked out the kitchen crew of our hosts a bit, but now you know that with a lot of planning and advance preparation, you too can pull off a meal of this sort with not a lot of time spent in the kitchen. This meal had seafood, flowers, fruit (tomatoes), herbs, fungus, starch, bacon (piggy), beef, goose liver, etc… Dessert coming up nextâ€¦