Welcome to Lazaro Actually Cooks Saturday
This past Thursday May 27th, 2010 was my lovely wife’s Birthday. The Lawyer turned 19…again! She seems to turn 19 every year, awesome. We spent a wonderful quiet night at home. Not the norm. For my Lawyer is an extremely busy little bee. Actually, she just got through dominating some courtroom appearances this month. That’s my girl!
All of our children showed their appreciation for their Mommy. Audi, the newest and youngest member of the family, went out of his way to make a splash…literally. In his infinite wisdom, only 1 year old, he thought it would be hilarious to stick his whole head in a vase of charming flowers that I had lovingly arranged for her. Well, down went the vase, and there was a flood in the dining room. Classic!
This photo was taken ten minutes after the incident...Clean up?! What Clean up?!
I asked her where she would want to go for dinner; South Beach, the Gables, Coconut Grove, perhaps Fort Lauderdale. Nope, she wanted to eat at home. The following three courses were chosen by the birthday girl. We enjoyed them while watching the movie, Whip It…definitely her choice.
Moscato d’Asti with Mango Sorbet
Every great party starts with a good drink. My aperitif was Moscato d’Asti from Duchessa Lia with a dollop of mango sorbet. The combination of the tangy wine with the sweet mango sorbet is divine.
The first course is a favorite of the birthday girl, Scallop Bites with fig dipping sauce. U.S. Atlantic wild-caught sea scallops are wonderful sustainable seafood. I purchased a 20-30 ct, no chemical added, product. For more information on sustainable seafood check out my article Help Make a Change Support Sustainable Fish.
The scallops were lightly breaded with cracker meal, or as we say in Spanish, Galleta Molida, and fried in peanut oil.
The dipping sauce is reduced fig juice, mounted with butter, and cut with Vinagre de Jerez, a Spanish Sherry vinegar. Lastly, I added a touch of acidity to the dish with chopped fresh savory and Meyer lemon zest.
Wild Greens & Herbs Salad
This salad is my random cluttered mind trying to find some sense of order. The centerpiece of the dish is Parma ham crisped up on the pan with a touch of butter. Organic greens and herbs that made the plate were frisee, oak leaf, romaine, thyme, cilantro, and arugula. Joined by thinly sliced radishes and zucchini for a bit of crunch, while edible flowers and rose petals add a touch of color.
The combination of the brioche crouton with a piece of amazing brie was fabulous. Two distinct dressings were made; one was mustard & walnut oil vinaigrette and the second was a spicy mayo.
Red Velvet Birthday Cake
Happy Birthday Red Velvet style. Triple cream cheese frosting. Strawberries dipped in chocolate. It was a big hit.
Quickies Challenge Update. The deadline is June 7, 2010. There is still plenty of time to get your avocado & feta dishes in. We have 16 great entries. Join in the fun, while you still can.
That’s it for now…till we exchange a few words again…Peace!