Just a follow up to one of my previous blogs about using booze when cooking. The missus and myself were out the other night celebrating 365 days of putting up with each other ; ). One of the great things about our relationship is our shared love of dining out. We rarely go to the same place twice. Not because we can't find a good meal though. We just don't want to get stuck in a rut. We decided to spoil ourselves and check out one of the nicer resaurants in St. John's that was still on our bucket list, Blue on Water. We had heard mixed reviews, never bad but some just average so we went in with a bit of trepidation. It was completely unnecessary. It was one of the best meals we have had in the past year.
My meal was delicious (seafood bouillabaisse to start, roast pork on sweet potato mash with blueberry chutney as a main and some sort of ice cream rolled in hazelnut dessert). Not a complaint about it. Oh and a tasty pint of Guinness to wash it all down. I will seriously drink that stuff with anything.
My better half's meal was of particular interest to me because of how it incorporated booze in the cooking. For dessert she had Frangelico creme brulee which was terrific. It was her main course that made me jealous though. She had a beautiful striploin cooked to medium rare perfection. That itself would have made it great. What put it over the top though was the demi-glace they served it with. It was a combination of cayenne pepper, molasses and...wait for it... GUINNESS. By now you should know how much I love myself a pint of Ireland's finest. That being said, I never would have thought of combining it with cayenne pepper . Oh but how it works. It really added some punch to the meat. Loved it!
And that is the beauty of having a fully stocked fridge/liquor cabinet. You have a world of cooking ingredients you never would have thought of previously. The world is your oyster, have a shot of tequila with it!
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