Thursday, July 28, 2011
Bone Marrow
Yeahhh...me too....that was nice...
Anywho
When we were in Tuscany the first vineyard that we visited was one of the best Brunello producers in Montalcino - Biondi Santi. When we were there we were very fortunate to meet Mr. Franco Biondi Santi. Not only did we get a chance to meet him but when he found out that we were newlyweds (through a very broken Italian conversation) he gifts us with a bottle of 1983 Brunello. Score one for playing the newlyweds card!
We decided to pop open this vintage over the weekend with some friends. What would go best with this excellent wine? Steak you say? Alrighty then, steak it is!
Before we moved on to the main course though, our friends made some amazing appetizers.
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| Tucker trying to get his hands on some proscuitto wrapped cheese stuffed dates! |
Sean ordered steaks from our FAVORITE butcher in London...a website. Yes, we order our meat from the internet. No we are not ashamed. Because the meat that we get from East London Steak Co is some of the best meat that we have had...EVER. Tony Beef (the guy from ELSC who delivers your order - at 5AM!) deserves his own post, I could go on for years about how much we love this place. But I won't. I have something more exciting to tell you about.
When Sean ordered steaks he decided to be bone marrow as well. Bone marrow? Bone Marrow?!
The first time I ever really read, or heard about people eating bone marrow was when I read Anthony Bourdains book, Kitchen Confidential, last year. He sited roasted bone marrow (specifically from St. JOHN Bar and Restaurant in London) as what he would have as his last meal. Once you get past the part of what bone marrow actually is (I won't go into the deets, if you want a science lesson check it out here) you might actually like it.
Scratch that.
First - don't actually think about what you're eating. It's not going to help you at all.
Second - you aren't going to like it, you're going to LOVE it.
All you have to do to enjoy this beauty? Roast in the oven and toast up some bread. Serve with truffle salt if you want to jazz it up a little, and voila.
Sure, the texture is a little weird...but really only if you eat it with a spoon (which I did not...although...)
Just trust me - you need to try it. Talk to you butcher next time you pay him (or her) a visit.
Good wine, good food, good company.
Sounds like a pretty good Saturday night if you ask me.
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Looks Delish Tracy- I have heard rave reviews of marrow before- I may have to find some adventurous friends and try it. Remember that time we went to Italy for 5 months???
ReplyDeleteyes - you should definitely try it sometime. let me know how it goes when you do! Ohhh...I do remember that...lets do it again!!
ReplyDeleteEnough about the bone marrow.....HOW WAS THE WINE??????? You forgot abhout the important part of the meal......LOL
ReplyDeleteMike & LaRae
@Anonymous
ReplyDeleteYou're right - i did forget!! It was FANTASTIC. It probably could have been drank a few years earlier but we all loved it. I uncorked it around lunch time and then we decanted it about an hour before eating. The wine was full of body in your mouth but left no lingering bite, there were virtually no tannins at all! We were joking around that the wine evaporated in your mouth.