The Blork Blog

I present a few recent meals. I spent the weekend at a Swiss-style chalet near Mont-Tremblant with three other bloggers. Mercifully, the word “blog” was not uttered, and despite the presence of three laptops, only one dial-up event occurred, and it was brief.

Ah, the country. Despite the rain, we fired up the BBQ and laid upon it four marvelous and curvy New York steaks, which sizzled and spat in all their glory to a resplendently pink medium-rareness. As the steaks sat still for the requisite ten minutes before serving, I grilled some plump and sexy shrimp, for that down-home “surf & turf” experience. This delicious and carnivorous extravaganza was embellished by a mountain of grilled vegetables (portobello mushrooms, yams, and red peppers) and a frilly salad complete with lipstick-red tomatoes puckering wantonly from within the leaves.

…and of course there was wine.

Over the course of the weekend we also devoured omelettes, eggs Benedict, linguini and langostines, gazpacho, fruity deserts, more wine, aromatic cheeses, olives, breads, and all manner of vegetables. Everyone took a kick at the kitchen duties, and all meals were resoundingly successful.

After such excess, Sunday night’s dinner, back home, was a simple but delicious salad. (Followed by popcorn at the cinema.) This evening, however, I went on a bit of a rampage again. The stage was set 24 hours ago when I began marinating a pile of chicken drumsticks (skinned) in Jamaican jerk sauce. (Shaddap, I know what you’re thinking…) Tonight, despite the warm weather, I baked them at 400°F (thank goodness for my DeLonghi countertop oven). In the meantime, I made my world famous Blork rice pilaf, and sliced some cool tomato and fresh basil to balance the spicy heat of the jerk. I presented this to M–who was tired from packing and moving all day–along with two very chilled Austrian Pilsners. Mmmmm… now that’s moving food.