I walked into the kitchen last night and found the preparations for a gourmet feast under way. My roommate had been struck by some inspirational cooking whim whilst shopping at Diablo Foods and came home with the makings of a bevvy of delights.
By the time we sat down to eat he had on the table the following:
- Broiled lamb chops seasoned with olive oil, sea salt and fresh ground black pepper.
- Fresh asparagus stalks sauteed with red pepper flakes in peperocino infused olive oil. Crunchy perfection with just a bit of a kick.
- Thick, juicy scallops browned in butter and olive oil. Two each was not enough...
- Sand Dabs also sauteed in butter and olive oil and served with a white wine caper sauce.
- Arugula and mixed green salad tossed with olive oil, fresh lemon and coarse ground black pepper, topped by shavings of hard Spanish sheep cheese and with a smudge of anchovy paste round the rim.
- A Diablo Foods lentil and capsicum salad completed the feast.
This incredible array of dishes was supplemented with two extraordinary, finger-lickin' good sauces. Stonewall Kitchen provided us with a sweet Fig and Vidalia Onion sauce that went with everything. It was intended for the lamb chops but in the end we dipped it all - even the Milka hazelnut milk chocolate we had for desert. Supplementing this divine ambrosia was Dulcet's Madras Curry Sauce and Marinade - a flavor explosion that was killer with the lamb, incredible with the scallops and delish with the two salads.
And to top it all off we guzzled Wente Brut Reserve sparkling wine - ultimately decimating three entire bottles. My head is feeling it this morning but it was well worth it!
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