Working out my sidecar recipe with some very good Calvados, really good orange liqueur, and fresh lemon juice (I also throw in some bitters and a maraschino cherry instead of a lemon twist), while the constant companion tries to race ahead in our meaningless yet simultaneously furious battle to see who can outcook the other-tonight it was whole roasted cauliflower, sauteed spinach with garlic, and tuna steaks.
The cauliflower was partially steamed then got a sprinkling of toasted bread crumbs, parmiggiano reggiano, and some pats of butter, then thrown under the broiler to crisp.
The tuna was quickly oven-roasted in a covered pan in soy and sesame oil, and then finished on the top of the stove in a heavy cast-iron pan, which flash-caramelizes the outside of the steaks. It also allows for the tuna to get crisped in some sesame oil to crunch up the exterior, and then that final glob of tamarind paste for some extra zing (you always need an unexpected ingredient if you want to come out on top-and that tamarind paste, which I had bought, incidentally, came from WAY back in the cupboard). Great taste and texture combos, with the salty/sour crisped tuna, the mellow cauliflower, and the subtle spinach. And she moves ahead...
The Cauliflower was smoking...
