Moscow? No M"ox"tail.

This weeks tablescape (again, Sandra Lee would be so proud)

First course: Vodka shot (in pure ice shot-glass) and a shot of caviar

Second course: Potato birdnest with cream cheese and caviar

Oxtail stew with homemade parsley dumplings

J describing the meal to us--JUDGEMENT!

J unveiling the beautiful stew!

The main entree: Oxtail stew with homemade parsley dumplings

So, with all of us in the middle of the holidays (dealing with our families) we really didn't think this week's "Not So Mundane Monday" was going to occur.  But, we made it happen!  We were initially going to have Indian cuisine as our secret ingredient; however, Jacob (the "J" in our JAK) didn't want to "smell like curry".  Lucky for us, he had received caviar for Christmas so we officially made caviar our secret ingredient for this Monday.  What we didn't realize was just how creative J would get with our secret "ingredient".  He spun it, in the most unique way (focusing on it's Russian background).  What made this night different, was that the caviar wasn't in our main dish.....but believe you me, it was the star of the evening.

Our first course was very Russian like.  A shot of potato Vodka (JAK's known favorite) that was served in an ice shot-glass (ice shot-glass mold coming straight to us from NYC) and a shot of caviar (placed carefully atop a 360 degree cracker).  The next round was a potato bird-nest with a cream cheese mixture with the caviar placed atop as well.  Both were great.  I must say, caviar is definitely a unique flavor.  Very salty.  Very fishy.  Our favorite was the second round, because the cream cheese definitely off-set the fishiness.  The main entree: This is where the caviar took a backseat, but the "wilderness" of Russia appeared.  J made an oxtail stew with....are you ready??......homemade parsley dumplings.  The stew contained oxtail, of course, mini-potatoes, carrots, onions, bay leaves, garlic, cloves and most importantly (besides the oxtail) were the parsley dumplings.  The oxtail is very different than beef.  Although the flavor is very similar, the texture is quite different.  The meat is very tough, but uniquely easy to eat.  The seasonings in the stew made us feel very warm and fuzzy.  Or wait, was that the vodka and/or champagne?  Definitely fit the cold weather that set the stage outside our window.  With all the rounds, we couldn't go without champagne.  The motto of the evening?  Champagne wishes and Caviar dreams!

A story further from the food was J's battle wounds while creating tonight's dinner.  He first cut his finger.  Second, burned his hand.  And third, broke a plate which literally (a piece) fell from the counter, punctured through his house slipper AND SOCK and tore through his milky white flesh leaving the most noticeable battle wound known to Iron Chef history.  3 wounds, 3 dishes, 3 friends, 1 night.  But, that one night was definitely NOT a Mundane Monday.

Until next time........A la cuisine!

Artichokes

Artichokes boiling in lemon infused water

Getting the grill ready for the "searing of the meat"

"Floor Interview"

Main entree....complete and ready to eat

Side dish/appetizer....unreal

Beautiful "table scape" as Sandra Lee would put it

Describing the meal to us.....JUDGEMENT!

So we had our official "Not So Mundane Monday" Iron Chef and, to say the least, it was more than we could have hoped for.  The secret ingredient which kicked-off this adventure was artichokes.  We placed the fresh (and canned) artichokes in a decorative box and unveiled them to our chef in a very Iron Chef"isque" way.  The next evening, while the chef was busy at work, the smells filled the house.  We didn't want to get overconfident, as we had with the roasted chicken.  You might remember (last blog), the house smelled unbelievable that night as well.  But, we were hopeful.

The menu: Baked artichokes stuffed with a Gorgonzola cheese mixture and beef tenderloin laying on top of a crusted baguette with an artichoke spread.  For the baked artichokes stuffed with Gorgonzola: they were boiled in water infused with lemons.  Then flash dried in the freezer.  The insides were then pulled out, carefully, and the cheese mixture was placed inside.  A breadcrumb mixture was scattered on top, and then the dish went into the oven to bake.  It was unbelievable.  The artichokes browned and crispy from the baking garnered a very unique flavor, not to mention the ooey gooey cheese overflowing was a nice touch.  We pulled the leaves off, and dipped them in the cheese mixture.  To be honest, none of us (but one) had ever eaten an artichoke like that (pulling the leaves off and literally scraping the "meat" off the leave with our teeth....you don't actually eat the leaf--just the "meat" on the leaf.  Did you know that?).  It was so adventurous!  The main dish: the tenderloin was seasoned with only salt and pepper (all it needed, believe us) then seared on both sides, and placed in the oven to cook until a medium temperature was reached.  The baguette were crisped under the broiler, and the artichoke spread (with mayo, garlic, a several unique herbs including Cayenne pepper) was spread over the bread.  The meat was then sliced, thinly, and placed on top of the mixture/bread with arugula.  They were like little "mini" sandwiches.  Yummo!

Dinner was just fabulous and definitely lived up to the "Not So Mundane Monday's" mission.  Which is: spending time together with friends you care about, and having a blast being "different" while doing so.  Oh, and keeping what normally is a mundane Monday to a higher standard. 

We have a week to decide what our next adventure will be.  Until then......A La Cuisine!

Not So Mundane Saturday

Okay, we are already veering off track.....and it's only the second blog! But, when gathering with friends call (and cooking is involved) there is no stopping us. So, we decided to roast a chicken tonight. We have to admit, we are already getting overconfident and ahead of ourselves, but how hard could it be to roast a chicken? I mean, if Ina Garten can make it look easy on t.v......so can we (in the privacy of our own home). So, we cut the onions and threw the baby carrots in. Chopped the leaks and cubed the potatoes. Buttered the chicken, liberally, and put yummy herbs in it's (rear). Can you say "yummo"? Stuck the bird in the oven, to roast for an 1.5.

While waiting, we enjoyed wine and Super Mario (on the Wii system). How could Saturday night get any better? As we were enjoying our wine, and company of course, the house began to smell unbelievable. When it was time to pull the bird out of the oven, we all gathered around. As if we were right back to the first "thanksgiving". I could just imagine the proud "cooks" standing around the dutch oven (a pit in the ground) lifting the bird out. Okay, enough. So, we pulled the roasting pan from the oven and couldn't believe our eyes. It was beautiful. The skin was golden brown, and the juices were streaming out (clear of course). We let it "rest" for a few minutes...because of course that's what the "professionals" do. After "resting" we placed it on a huge red platter, with vegetables surrounding it. Placed it carefully in the middle of the table and again, sat around it in awe. Carving utensils out, we started to "carve" it. What happened next was unthinkable. It was like carving through sandstone with a toothpick. We couldn't believe it. What could have went wrong? It couldn't be overcooked, as we followed Ina's recipe to the "t"! Seriously, what the heck! We kept trying and trying and trying. The amazement and shock moved to pure frustration (as we were starving!). Then, out of nowhere, one of us decided (for whatever reason) to turn the bird over. We had cooked the damn thing upside down. We laughed so hard, our hunger didn't even matter anymore.

What a fun and memorable night. This is truly what "Not So Mundane Monday's (or Saturday's)" is all about. To be continued......

Iron Chef

Well, where to begin. I've been best friends with Andra for over 4 years. A year ago she started dating a wonderful man, Jacob. For the past year, he's been a part of not only her life, but mine. Just recently, they got married. Such a sweet, sweet marriage. So happy, so in love, so much fun! What's best? They allow me to be a part of it all.

Just last week it was decided that every Monday Jacob would cook for us. Awesome, right? Well, his first meal was spectacular. He made baby back ribs (in a dutch oven, no less), green beans (and most importantly, because this is where the story begins) apple mashed potatoes. Although the ribs and green beans were enjoyable, the apple mashed potatoes stole the show. While savoring them, we started discussing unique ingredients (because I certainly couldn't believe how fabulous the potatoes were with apples!). What spun from that conversation is where the story of "Not So Mundane Monday's with JAK" begins. (Oh, and by the way, JAK stands for "Jacob, Andra and Kelli".).  More on that acronym later.  So, in our culinary adventure (of unique ingredients) we decided to partake in an "Iron Chef" weekly event. Andra and I will go each Sunday and choose the Monday night ingredient. We will "unveil" it to Jacob each Sunday, and he will have the 24 hours to come up with the menu. Each item he makes must include the secret ingredient and consist of an appetizer, main entree and side dish.

I am so looking forward to this, as Monday's always are mundane. So.....to be continued.

Note: All blogs from this point forward will be written from JAK's perspective, as this story is truly about the "Three Musketeers". Enjoy!