So Peta, Jim and Jim's dad go to the beach while Jim's mom goes to the store. Don't feel too bad about Mom though, because the beach was super windy and Jim got $200 stolen from his wallet either at that time or the night before. Bummer.
The Publix didn't have either product (we ran into this problem later in the week) so the butcher got Mom to purchase Chateaubriand. Jim had always seen this dish listed on the menu at his favorite steakhouse in Arlington, VA, Ray's the Steaks; however, one always had to order it for two and his friends never wanted it. Now was the time!
Manhattans
Jim's dad seemed to enjoy the Manhattans that Jim made, while Peta stuck to the Sidecar and Mom went with white white. Just a simple 2 parts Knob Creek, 1 part Sweet Vermouth a a couple dashes of bitters. Stir in a pint glass with ice for 30 seconds and serve up in a martini glass garnished with a cherry.
Chateaubrand with Sauce Béarnaise
Peta had received the Escoffier cookbook from Jim, er... Santa. So we cooked it "that way" and went with the more contemporary (by 100 years) Béarnaise rather than the Sauce Chateaubriand. We didn't have chervil and had a make a tarragon vinegar like substance, but the sauce was still good.
Provençal Roasted Red Bliss Potatoes
Dad is a huge fan of a Provençal spice mix that comes in a silver tin. Mom got Dad a set that included the Provençal mix, a Tuscan mix and a ginger, garlic, sesame mix (more on those two later). Dad likes the mix on meats and fish, but we had different plans so we put the mix on the quartered potatoes and baked them in a medium oven. Good stuff.
Steamed Broccoli
Figured that we could dip the Broccoli into the Bearnaise, and we were right!
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