BIKERCHEF FRIDAY
A southern Italian Christmas Eve meal.
THE MENU
This is the meal I make every year…I do mix up the 13 seafoods depending on what I can get fresh…for example, no periwinkles then I will do green mussels in a sake dill broth.
1st Course:
Calamari, black mussels, conch, eel, monkfish, blue crab, giant prawns, fennel smothered in a thick Sicilian style red wine sauce, then baked.
Steamed whole octopus with white wine and garlic
Whole medium size prawns in Italian beer and butter.
Periwinkles in garlic and oil.
Plenty of sour dough bread for dipping in sauces etc.
Cipollini onions boiled with sea salt and balsamic vinegar.
Broccoli rabe fried with Italian sausage.
2nd Course:
Linguine with little necks, cockles, pignoli nuts, Italian parsley in a white wine sauce.
3rd Course:
Whole lobsters on a bed of large spring onions slowly smoked over chunks of Mesquite wood.
Asparagus with lemon, butter and parmesan cheese
4th Course:
Radicchio, endive, arugula, pomegranate seed, caper, escarole salad with tarragon champagne dressing.
Desert:
Italian lemon ice with fresh mint and cassis.
WINES:
Coppola Pinot Noir
Coppola Chardonney
Davinci Chianti
December 21st, 2007 at 9:16 pm
This takes you how long to prepare, cook, and eat?
Sounds as if it’s worth the effort though.
December 21st, 2007 at 9:57 pm
It’s a whole evening…the timing is tricky between the courses…seafood is easy to ruin.
December 22nd, 2007 at 1:38 am
wow! sounds delicious.
:) 
December 22nd, 2007 at 3:06 am
Yum, sounds wonderful. The first course sounds like a great way to get the meal off and running. Mesquite smoked lobster hmm now theres a thought.
December 22nd, 2007 at 4:59 am
this sounds like heaven
December 22nd, 2007 at 5:21 am
What is a periwinkle? Isn’t it a plant?
December 22nd, 2007 at 7:55 am
A small sea snail.
December 23rd, 2007 at 5:28 am
a periwinkle is a small sea snail? Gads….will wonders never cease?
December 24th, 2007 at 3:23 pm
You know CRC…Eventually there needs to be an “Andrew Zimmerman” B/C episode. Or should I say visa versa. It’d be cool either way.
Ciao for now,
December 28th, 2007 at 2:54 am
I like to watch Anthony Bordain on the travel channel, he makes me laugh.
I would especially like to see Biker chef but I’m not sure whats happening with Christophers show though. 
