INDULGING ON A VERY SPECIAL TREAT TO CELEBRATE CNY!!
Taking advantage of my vendor’s Valentine’s Day ‘deep discount‘ ( over 50% off! ) quantity buy special. I decided to splurge a little and load up on some Russian Sturgeon Caviar….for myself and my foodie kids!!
These include: Russian Sturgeon Osetra Caviar from the Caspian
Sea
Royal Sturgeon Caviar from Amur River, Eastern
Russia
Siberian Sturgeon Caviar
Now for the 64K question?!!..Vodka, Champagne or just munching on their own whilst watching Squid Game 2 on Netflix or Paradise on Disney Plus?!
Trying out the Siberian Sturgeon on its own using my mother-of-pearl spoon. Delicate, very mildly metallic and not overly salty. Is it worth the $100+ per 50 gram price tag? No comment! I think I enjoy the cheaper Japanese soy-sauce marinated Ikura better! Ha!
My creation of transforming a humble ’ Pan fried Chives and Shrimp cake ’ by kicking it up multiple notches using topping of Dried Scallops and Abalone XO Sauce and a generous dollop of Siberia Sturgeon Caviar!!..So fx$#^&ing good! Speechless!
BarneyGrubble
(Fan of Beethoven and Latina singers)
9
A couple of days ago I had to go for a biopsy of my salivary glands. As the specialist was extracting “stuff” from the inside of my lower lip, his student commented that the stuff looked like caviar! I thought it was mildly amusing; could not fully appreciate the humor because of the pain of the multiple injections, which were far worse than in dentistry!
Fortunately, in anticipation of the swelling after, and the difficulty eating, I had made some crème caramel. No problem ingesting that, even with a fat lip. Enjoyable, actually!
Two appies:
One: Fill small, hollowed cuke cups with a dollop of sour cream and top with a smidgen of your finest caviar. This elegant one-bite hors d’oeuvre is best displayed on a doily lined silver tray and passed by a gloved waiter.
Two: ‘Eggs’-travaganza Pie: Make a stiff mixture of 8 or so of peeled, mashed hardboiled eggs, mayo, fresh ground pepper, a dash or two of hot sauce and a dollop of Dijon mustard.
Spread this evenly on an 8" crystal plate. Over this sprinkle evenly one small chopped red onion. Over this, carefully spread 1 large jar of drained black caviar that has been drained as much as possible. Save drained liquid for another use. Over this, very carefully spread a carton of sour cream that has been whipped up a bit to ease spreading. Patience is key here. Now, for the final add, drain a small jar of red caviar as much as possible, and make a mound of it in a small circle on top of the sour cream. Chill for a few hours before serving with a few lemon peel twists. Your finest crackers or melba toasts in a basket on the side will be perfect for scooping, or carefully cut the pie into a dozen or more slices to serve on flat scallop shells or petite plates. Very old and très chic recipe.
I’ve become a fan of smoked trout roe. While we don’t have any currently in the house, here are a couple pics. We like it a lot with the standard garlic and herb Boursin, but creme fraiche is always welcome!
Recently had dinner at Vetri Cucina here in Philadelphia, one of my pasta courses was Tagliolini with uni and caviar. It was ethereal, in a very light buttery sauce. If I could go back just for that I would.
