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All that good food brings me to my choice of selections. Every so often I have a wild idea but usually have to lie down before it goes away. This time, wild yes, but in the sense that I depart from my traditional culinary sentier and dare to suggest something so ordinary yet so very different. I would urge you to have this as your Sunday brunch and better yet this Mother’s Day – it would be a crime not to and remember mother’s never ever forget! Personally speaking, on the weekends, I’m not your mister friendly in the AM and generally refuse to interact with the world by phone, emails, IM’s or worse, in person until I’ve have several jolts of super high-test, a look at the Sunday newspaper, a healthy Bloody Mary or, after I’ve sabered (sabrage) a chilled champagne bottle and enjoyed a couple of delicious glasses.
In the language of the early American settlers, this little dish is going to blow your brunch socks right off. You can have it for lunch or dinner but to tell you truth, brunch just struck me as the right path to follow. I could pair this selection with one or two wines du pays but, frankly mes amis, you know deep down that only a chilled bottle of champagne could ever truly pay homage (love the word) to this quirky, funky, tasty and delicious dish. Enjoy but please be careful.
Basque-Style Scrambled Eggs
a healthy dash of Spanish smoky paprika (see Note 2)
1/2 teaspoon dried thyme
1 tablespoon fresh parsley, chopped
Preparation
First saber a bottle of chilled champagne and serve yourself, that is, if you still have a hand that’s attached.
Heat the olive oil in a large saucepan over medium-high heat. Add the garlic and onions and cook, stirring, until translucent, about 8 minutes.
Heat the butter in a skillet over medium-high heat. Pour in the beaten eggs, season with salt and pepper, and stir with a fork until they are cooked through. Remove from the heat.
Now about that Champagne …
Asda Extra Special Vintage Champagne Brut 2002, France –The words ‘Asda’ and ‘champagne’ might not seem like traditional bedfellows even for the French, but open your mind. This is a wonderful vintage release from a good year, full of toasty, buttery richness and with a dry, satisfyingly full-flavoured finish. I served it to some friends to go with a smoked-salmon starter, and it went down like a storm. Forgot the main course but everyone was happy.
Savoy 2000(American Bar, The Savoy, London) – Take 2/3 ounce gin, 2/3 ounce Midori, 1/3 ounce Limoncello, 1-2/3 ounces mango juice. Pour into glass frosted with sugar, and top with champagne. I was first introduced to this most refreshing pause in ’45 whilst at The Savoy.
Roederer Estate Anderson Valley Brut, California – Reviews say it’s easy to mistake this California-made Roederer Estate NV Brut for fine French Champagne, partly because its made using techniques developed by top French producer Louis Roederer and drinking directions are in French, voila! Experts say the bouquet of cherry and apple gives way to flavors of citrus and spice. ‘Tis true.
Chanel No. 6 (Because a lady can never have enough Chanel nor tire of receiving it.. that’s what the old man told me.) Pour 1 ounce vodka, 1 ounce Chambord, and 1 ounce chilled pineapple juice into a champagne glass. Top with well-chilled champagne. Add a fresh raspberry. This will cool her down to a working temperature.
Nicolas Feuillatte Brut NV, France
The whisper among self-proclaimed critics is that Nicolas Feuillatte Brut NV Champagne is an excellent value. Although not as refined or elegant as vintage Champagne, non-vintage Champagne really showcases a winery’s house style, and costs less. Fairly light and delicate, and a great complement to party foods. You can, and should, stock up on winner for parties, unexpected guests (!?!) or for pure personal pleasure. The last has my vote.
Midnight Kiss Cocktail or The Morning After (you decide)
Rim the edge of a wine glass with white or gold sugar. Pour 3/4 oz. well-chilled vodka into the glass, and fill with champagne or sparkling wine. Top with Blue Curaçao. It was at a bar in Willemstad…that evening, how could I ever forget?
And dare I forget??
Cajun Bloody Mary (a few of these and you’ll actually believe you’re at Harry’s Bar)
4 oz. tomato juice