HG uses a question mark in describing last night’s meal as “The Perfect Meal.” That’s because perfection is something we can strive for but can’t really achieve. But, last night’s dinner came mighty close. The elements were all there. Dinner companion: Beloved BSK. Atmosphere: Fire crackling in the fireplace on the first chill night of New Mexico autumn. Light: Candles and last rays of flickering sun. Sound: Bill Evans. And, the food. HG/BSK nibbled Shishito peppers and drank chilled Pinot Grigio. BSK dusted the bottom of a favorite cast iron pan with kosher salt and pan broiled a thick nicely marbled rib steak. BSK’s method is to keep turning the steak every 40 seconds over medium high heat. The result is a steak which has a crusty (but not charcoaled exterior) and a lush, red and juicy, rare interior. BSK sautéed Chantarelle mushrooms in butter to a silky consistency. A big salad of assorted greens with a dressing that combined oil, vinegar, a bit of Dijon mustard and a plentiful amount of ripe Gorgonzola. Drank an abundance of Chilean and Australian red wines. Robust and full of fruit. Finished the last glasses with New Mexican Biscochitos (traditional anise and cinnamon cookies). Perfect ? Don’t know. But, close.
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