Danglesteak TWO
This Saturday was the second edition of Danglesteak. It was one of those days I will always remember. I'm still drunk off the good feelings. My best friend katie came up from Columbus with her husband, and then Pete and Nicole were there too. We all planned together and went to the farmers market. It's really the best possible thing to do on a random saturday afternoon. And I'm starting to get to know the people who work there. I bought the most beautiful salmon from Katie of "Katie's Fish." I asked if I could leave it there while I shopped and she said of course, she'd remember me by my curls. We were thinking beef, but couldn't find any fillets - but Nicole and Pete found some bison fillets, which I was very excited about. The plan was to do small portions of salmon and bison, kinda like surf and turf. That gave us a backup because I don't have an oven, and I didn't know if the bison would work in a toaster oven.
It all came together wonderfully. Because we were all in on the planning, I had a lot less to do and worry about. I could talk and relax while I chped and preped. We had the usual cheeses and sausage, followed by a tomato basil mozzarella salad. Finally, Pete pan seared the bison and we wrapped them in bacon and stuck them in the toaster oven. It took longer than expected but that little thing came through. Katie whipped up a bearnaise sauce (that I regrettably described to her as popcorn butter) and we set it alltogether on fresh toasted baguette. Then we had the salmon in a bruchetta type mix of tomatoes and olives (but not before I tried a piece raw)To my complete surprise I gently cried throughout the whole meal. It was the best food, the best company. Real tears of happiness. I don't think I've ever had those before. We finished with fresh berries in a champagne sabyon sauce, and then giggled the night away drinking the rest of the champagne. Pure madness of the best kind.
It all came together wonderfully. Because we were all in on the planning, I had a lot less to do and worry about. I could talk and relax while I chped and preped. We had the usual cheeses and sausage, followed by a tomato basil mozzarella salad. Finally, Pete pan seared the bison and we wrapped them in bacon and stuck them in the toaster oven. It took longer than expected but that little thing came through. Katie whipped up a bearnaise sauce (that I regrettably described to her as popcorn butter) and we set it alltogether on fresh toasted baguette. Then we had the salmon in a bruchetta type mix of tomatoes and olives (but not before I tried a piece raw)To my complete surprise I gently cried throughout the whole meal. It was the best food, the best company. Real tears of happiness. I don't think I've ever had those before. We finished with fresh berries in a champagne sabyon sauce, and then giggled the night away drinking the rest of the champagne. Pure madness of the best kind.
