Filet mignon, spicy polenta, steamed cauliflower and perfect guacamole
Sunday night dinner at the Ettinger house. Perfectly barbecued, medium rare, filet mignon served with creamy, spicy polenta (charred Serrano and jalapeno peppers, half and half, butter, chicken stock and Parmesan cheese), steamed cauliflower (chicken stock with 3 cloves of garlic, instead of water – a sprinkle of smoked paprika on top) and my perfect guacamole spread (ripe avocados, key lime juice, cilantro, Serrano peppers, olive oil, mayonnaise and sea salt – blended).
1998 Domaine Saint Benoit - Chateauneuf du Pape
I knew the wine was not going to go with the dinner, so Stephanie I drank a glass while I cooked and we finished the rest while watching the UFC.