This Frock Rocks | Bazaar Meat + Rugby Sevens + Prune + More

This Frock Rocks; six great things shared weekly


Bazaar Meat by Jose Andres:  I went to the the most incredible restaurant last weekend in Las Vegas.   I have never had such a fine meal.   I have been to some prestigious dining establishments all over the world, but Bazaar Meat in the SLS Hotel was something else.   It was stunningly beautiful and a palace of meaty wonders.   Peek here at the full menu.  I wish I had been in a larger group so that I might have sampled more of the dishes.   Every bit I ate was better than the last.    

King Crab & Shrimp Cocktail  
Cocktail sauce, avocado

Rubochon Potatoes
 Butter, butter, more butter, some potatoes 

“Beefsteak” Tomato
Tomato, balsamic vinegar, olive oil, cucumber, black olive, romaine leaves

Chef’s Selection of Cured Meats

Pà Amb Tomàquet
Catalan-style toasted pan de cristal, fresh tomato

OUR BIG GUYS COOKED JOSÉ’S WAY 46°C
Beef Rib Steak - Rosewood TX
Spanish-style bone-in rib eye, oak-wood fired

Chef Select Desserts

 

Rugby Sevens:  Rugby Sevens is a variety of rugby when only 7 men take the pitch rather than the conventional 15.   Every year in Las Vegas the international rugby community gathers to watch the most elite rugby players in the world compete. 

In addition my oldest son tried out for and made a travel rugby team who went to Las Vegas to compete in the U18 division.   Travel rugby was a first for us, and every minute was awesome!   Brittain had a great time with his team as they worked to come together in play for a huge win at the end.   I was beyond proud (see smiling mother photo).   This tournament came on the two year anniversary of Brittain's back surgery that changed to course of his life for good.   It was particularly emotional for just that reason.   What my son is, has, has become would have never happened without the blessings of modern medicine and God's grace.

Prune: I know it isn't a secret that I love cookbooks.   You can read my posts here and here for some of my favorite chef tomes.    However, my newest favorite is Prune, it has been on my wishlist since here.   It is written as though it is the chef's personal notebook, complete with her tips for her kitchen crew or musings on the finer points of the recipes.  It is bossier than other cookbooks and very low on prose, save the aforementioned musings.    I love it!   There is a recipe that calls for Triscuits and sardines that I died when I read.   I haven't had a Triscuit since college but will be buying a box soon, along with a can of Spanish sardines and a fine dijon mustard.   Happy reading on this one!

Espadrille | Splurge or Steal It is a wonderful thing to have a really timeless handbag or an expensive pair of classic pumps.   It is quite another to always go to the max of our budget in every single category and there are many times when you shouldn't ever go to the top of your spending power.   I like to think that all items have their perfect mate in the opposing category.   A splurge with a steal, and ATM with a platinum card, the high and the low of it.    My favorite find this week is the most exquisite Aquazzara Begravia Espadrilles  and the less than $100 twin found at Nordstrom

Rubochon Potatoes:  I can't let it go unsaid that I ate Rubochon Potatoes at Bazaar Meat.   The description on the menu said "butter, more butter, some potato".   So, if you are wondering how Mr. Rubochon got his incredible and crazily simple potato dish into all of his restaurants and into Bazaar Meat under Jose Andres, well I suggest you taste them for yourselves.   In a nutshell, Joel Rubochon won a Michelin star for a dish made with the humblest ingredients.   Read Saveur Magazines mouth watering description here.  

This dish that could alternatively be considered a butter soup was one of the most memorable parts of my meal at Bazaar Meat in Las Vegas.  The recipe is posted all over the internet and in a couple of cookbooks, but I wanted to save a step and put it here so that I could share this 4 ingredient masterpiece.

 


Ingredients

2 lb. yellow-fleshed potatoes, such as yukon gold, unpeeled

Kosher salt, to taste

1⁄4 cup milk

1 lb. unsalted butter, cubed and chilled

Method

Boil potatoes in an 8-qt. pot of salted water until tender, about 25 minutes. Drain potatoes and set aside to let cool slightly. Meanwhile, bring milk to a boil in a 1-qt. saucepan; remove from heat, cover, and set aside.

Peel potatoes and pass them through a food mill into a 4-qt. saucepan set over medium-low heat. Using a rubber spatula, turn potatoes frequently until they take on a drier, fluffier consistency, 2–3 minutes. Reduce heat to low. Working in batches, vigorously stir in the butter until mixture is creamy. Whisk in warmed milk, season potatoes with salt, and transfer them to a warm serving bowl.


Sundresses: While there is still 6 more weeks or winter ( I think that is what the groundhog is telling us) it doesn't feel that way.   Even with the El Nino storms we have had in San Diego it is still bright and sunny.   Here is the news on this.   I am not ready.   Just like every year when all of a sudden it is sunny, not just every day Southern California sunny, but springtime sunny.   I can fake it for a while by bridging day to night with a mix of tee shirts, jeans, and activewear, but it doesn't feel fresh.   So if you are in that boat too, here are my top picks for springy dresses.  Hopefully this feels a little fresher.