Super Post XXVIII

Best Super Bowl party ever!  And here are the Top VII reasons why:

1. Bacon-wrapped filet mignon cooked precisely medium-rare, and served on a luscious puddle of beurre blanc.

2. Butter poached lobster cooked perfectly, and served on a luscious island of bacon-wrapped filet mignon.  I will add the recipe for this soon.

3. Fresh oysters from Starfish, one of Toronto's finest seafood restaurants, served with freshly grated horseradish, seafood and mignonette sauces, and lemon wedges.  Let's see, which did I like best?  Was it the Malpèques, Kusshis, or Colville Bays?  Hmmm, so hard to decide.  Which oyster photo do I like best?  Again, too hard to decide, so I'll include both.

4. Why can't people keep their hands off my nuts?   Because they're salty yet sweet, spicy yet herbal.  They're actually Ina Garten's rosemary cashews.

5. Having this party at our friends' place.  I believe my contribution to the clean-up was agreeing to take the many lobster shells home to make stock.  Don't ever say I don't do my fair share!

6. Lots of prosecco, wine, and beer.

7. Our friend Nigel -- a cook at Starfish, so he really knows his way around oysters and seafood -- preparing the oysters, lobster, and steak.  He's the only person in my kindergarten class I still keep in touch with.  I don't want to brag, but I think I chose well.

All kidding aside, it was a fantastic night, and all we had to do was pick up some steaks.  Oliver and Linda were great hosts (I like to think the invitation was not truly contingent on us posting about the evening ), so, many thanks.

Nigel's got skills, plain and simple.  He's also a very patient man, because I didn't stop pestering him all night for some professional tips.  If you ever get the chance, go to Starfish.  She Who Must Be Fed (Rachel has now said that I can occasionally refer to her as such) and I have had the pleasure of eating several wonderful meals there.  It may well be the best seafood restaurant in the city.  We will, without doubt, write a full post about it.  I believe that would be post idea number 1,189,284, but I'm sure we'll get around to it.  Maybe by next Super Bowl?

Comments

[Big Daddy O]

Hi Rob,

I couldn't agree more. The night was fantastic. Good food, copious amounts of booze, good friends and guilt-free, no-questions-asked Sports on the tele.

Although the entire menu was superb, the finest part, in my humble opinion, was the Lobster. (Thanks to Patrick at Starfish) The noble beasts were as close to manna from heaven as a heathen Englishman can get.

Incidently, I have tried for some years now to come up with a thesis that relates the increace in the sapidity of an animal to its generally percieved "cuteness". Lamb is a prime example, as is venison or veal.Lobster, however, completely confounds the theory. A bit of a sidetrack, I know, but you feel my pain.

Its funny, although the genus Hamarus resemble the detested "cucarachas" in their natural habitat, after their baptism in the copper font, they become sainted crustacia. Like the early Christian Missionaries bringing the glory of the Lord to the unwashed hordes, the gentle lobsters sacrifice on the altar of gastronomy will be forever commemorated by a stained glass window in the chapel of my stomach.

That's not bad. If anyone from the Lobster Advisory Board is reading, that entire sentence is copywritten.

Anyhoo, as Superbowl parties go, I think, a resounding sucess.

[Alan]

I can taste it all now...mmmmmmm....
Just one thing (isn't there always?). I got docked marks for using the word 'puddle' instead of 'pool' when I was in chefs school. Sounds a little more grown up, I'm told.

[Ivonne]

May I pleeeeeeeeease be invited to your Superbowl party next year???