P. and I aren’t good with planning. But it generally works out OK because our days are full of good surprises. Saturday, we had this vague notion that we wanted to barbecue burgers. Seattle was just about tied with the surface of the sun for ambient temperature and the oven was an arch-enemy, to be avoided at all costs.
We stopped by Exotic Meats, planning to pick up some Kobe beef burgers. While we were there, I remembered the poetic waxings about wild boar bacon over at I Heart Bacon, so we picked up some of that also. And we hadn’t had ostrich burgers in a while, so we grabbed some of that too. And then we found out that on Saturdays, you get a dollar off a pound. We also learned that there are tastings every other Saturday. We came on the wrong Saturday, but I think we’ll have to check that out next time.
We stopped by Larry’s to get some avocado and buns and sundry other stuff. Larry’s was having some big lobster sale. They had live lobsters in ice out front — $8.97 a pound. As we were walking through the produce section, I asked P., “what do you want with your burger?” He looked at me, guilty (but cute) look on his face. “Lobster.”
So, lobster it was.
When we got home, we made margaritas. We’ve been on a quest for the ultimate margarita, and I have a huge barrage of thoughts about different kinds of tequilas and citrus choices and liqueurs and sugar and salt, but that’s an entry for another day. Our current favorite is this:
4 parts citrus juice (we’ve been using three limes and a half lemon)
2 parts simple syrup (easily made by heating equal parts sugar and water until dissolved)
3 parts El Tesoro anejo tequila
3 parts Grand Marnier
Put in a cocktail shaker. Fill with ice. Do a bit of shakin and pour, straight up, into martini glasses.
Then, we saw Rachel Ray making this potato salad on some block party special. No, it’s not that we were watching Rachel Ray, but the Food Network was on. She was just there. That inspired us to make our own potato salad, loosely based on that one. It was entirely based on what we had on hand, as opposed to what we thought would taste best, but it turned out wonderfully.
3 russets, peeled and cubed
1 tsp dried rosemary
2 Tbl champagne vinegar
3 Tbl sweet potato mustard
1 Tbl dijon mustard
1 Tbl honey
3 Tbl olive oil
1/2 red onion, chopped
salt and pepper
chiffande fresh basil leaves (1/2 a bunch of so)
I wrapped the potatoes in foil and sprinkled them with a little olive oil and rosemary. I let them cook on the grill until they were soft (30 minutes or so). In the meantime, I whisked everything else together (except the basil). When the potatoes were done, I put them in a bowl, tossed them with the dressing, then gently tossed in the basil. I then let it all cool while we grilled the burgers and boiled the lobster.
Sometimes, dinner works without a plan.