It's been a busy couple of weeks, but that didn't mean that when Mom and Dad came to visit we weren't able to cut back and cook some fun food.
We started with a raw bar set up, oysters and clams on the half-shell. For the oysters I had a little fun and made a puree of avocado, lemon juice and a little bit of white wine. The clams we ate with a traditional cocktail sauce.
Next up came Mom's contribution to the festivities, grilled octopus salad with seasoned potatoes and baby lettuce. The marinade on the octopus helped to break down some of the chewiness and the grilling firmed up the outside just enough to give it that perfect texture.
What meal could be complete without Foie Gras? For this I did a simple preparation of seared foie in a cognac glaze. The trick with foie gras is to cook it in a nice hot pan so that it can warm all the way through and get a crispy exterior; all the while remembering that foie gras is a fat and will cook down to oil if you cook it too long. I added a grilled spring onion and some sautéed shiitake mushrooms too!
The last dish was a take on a recurring favorite at our house, with the addition of a little twist; look there on the right. The main was grilled dry aged NY Strip steak, finished with truffle butter and the searzall of course, served over white beans with greens. And as a little treat I bought a small summer truffle and served shaved slices of truffle to finish off the dish.
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