

the party tomorrow was to be a simple, no non-sense barbecue for a couple of friends- a group of six or so. [there is a threshold in which after a certain number, its enjoyment diminishes-- in direct inverse proportion to the number of participants; hence the likes of a massive time's square new years eve fête is anything but to me]. i prefer small groups so that there is time to talk to friends with whom i have not seen for a while. and not be running around too much between kitchen and living room. or have distracting swirling thoughts in my head about timing, pacing, presentations, the whole nine yards. [i keep telling myself that i should NOT care too much but i do; i think the anxiety and need for incessant control that i used to invest doing architecture early in my career transfered over to entertaining. IT has to be equally controlled. paced just so. the whole thing like good architecture, the proper construct and contrivance.

to that end, i head to Costco [that pan-urban phenom that one sees in every biggish town] after work with some idea to buy either strip NY steaks or boneless shortribs of beef.
option one is a no-brainer- season the steaks with coarse ground black pepper using the mortar & pestle and sea salt and voila, dinner! even if served with delectable pomme escallope with chives and cream, or a grilled asparagus with bernaise, it is still pretty boring. standard. effortless. strike.
option two i have served to these set of friends before [i admit, i've fed them too many permutations of korean bbq ribs too many times that, i fear, they may think of me as one-note johnny. i'm not one-note johnny. i am as good as some of the people who had lost on top chef. ok, so i cannot do as well a sous vide as that vietnamese dude that won the contest but i did not do time at the CIA nor a helper to the michelin-starred french maestro guy savoy this link will get you to some impressive creations by this chef, but i can bone and butterfly a chicken as well as a drunk julia child. so i grab a package marbly boneless beef shortribs with the idea that it be cooked slowly- braised- either with a nice cabernet or barolo or some classic combo of onions, galic, carrots, celery so that three hours after cooking it, the thing melts in ones mouth. it would be accompanied by a pilaf and roasted seasonal veggies [eggplant, zucchini, peppers].
i forgot to add, fellow suburban dwellers, that by this time, owing to that Costco creed wherein you are to be distracted to goods that you dont really need, i've collected in my cart 3 versions of sub-ten-buck wines x 2 each. i'd recently tasted a merlot from maipo valley chile [full-body, tobacco, leather, currants- yadda yadda] and i was impressed enough to have committed to purchase a dozen this time. but it was not to be as the santa ema reserve 2004 was gone. very well. there was a lining to this disappointment as i could NOT have discovered or considered the spanish monastrell HECULA which is delicious, spicy, a perfect fall wine. I had tasted monastrell before but as a component in a french blend [mourvèdre]. i thought this had great character by itself.
option 3 i considered when i was leaving the meat section towards the biggest walk-in fridge you ever saw that contained salads + produce. on my way, the imported australian leg of lamb winked at me and i winked back. it was a nice-lookin' piece of meat. and i thought how perfect! the cusps of seasons suggested fall but also nodding a conciliatory goodbye to summer. roasted lamb with mint pesto [garlic, mint, walnuts, pistacchio, olive oil, balsamic]. it will be served with cous-sous/ tabouleh [a bastardization, others might opine] a conflation of two memorable dishes that screams summer, or suggests a warm mediterranean afternoon.
so option 3 is pictured above. ingredients are from the garden [mint, rosemary, other herbs]. dinner planning as you can see is a combo of conscious rational calculus and a good bit of chance and accident.