Today was SPECIAL.  Don’t ask me why, but at the last minute, the head of my division said we could boogie at 2PM today because we’ve been working hard.  Thanks, boss lady!  (They’re all ladies).  So, not to let a gift like this go to waste, I went surfing!  Amazing way to spend a Friday afternoon in July.  JP picked me up in the city and we were at Linda Mar Beach, in Pacifica, by 2:45.  Linda Mar can get pretty choppy, but today was calm with some nice rolling waves.  We caught a couple good ones, but most were less than exhilerating.  Between sets we saw seals surfacing and lots of jellies.  And as usual in Pacifica, the fog and sun were battling for our attention.

 

After about two hours in the ocean, we were thirsty.  For beer.  In the parking lot is Extreme Pizza.  JP got a slice of cheese, I had the pesto, and we each had a glass of the Kona Longboard Ale – our recent favorite summer beer.

 

We took the scenic way home down Hwy 1 along the coast on our way to Whole Foods for our dinner ingredients.

 

Tonight’s menu:

Course 1: Prosciutto-wrapped Asparagus

This was an instant classic the first time we made it.  You’ll need a slice of prosciutto for each asparagus spear.  Just wrap the meat around the veg, grill until the meat looks a little crisp.  Hit ’em with some salt and squeeze fresh lemon on top.  This is finger food so no utensils required.

 

 

Course 2: Seared Ahi Tuna Salad

Once we got home, JP threw the tuna steak in a ziplock with a store-bought marinade – ginger, soy and chili – and into the fridge until we were ready to cook (sear, that is).  Meanwhile, we chopped some veggies – left-over beets from a couple nights ago, green beans, edamame, pineapple tomatoes, red onion, avocado, romaine lettuce, fresh-squeezed lemon and EVOO.  Basically, whatever was lying around or sounded good when we were at the store.

 

Next, get a grill pan Hot and sear the outsides of the tuna first, then top and bottom – about 60 seconds each side.

 

Slice and serve atop the salad.

 

 

Course 3: Grilled Figs with Mascarpone Cheese, Vanilla Bean Ice Cream and Drizzled Honey

Pick figs that are soft and have color like in the picture below.  Halve long ways and grill flesh side down to sear.  Then turn and finish cooking skin side down.  When the figs look sufficiently carmelized, pull off the grill and serve over a bowl of vanilla bean ice cream with a few dollops of mascarpone cheese, and drizzle a light honey over the top.  Bon appetit!

 

In the glass: 2008 Pepik Pinot Noir from Tasmania.  Winemaker is Josef Chromy – Pepik is a nickname for Josef in Czech.  I have to first set expectations here, because it is unlikely that you’ll find this wonderful wine.  Which should be a crime; it is that good. If you do, it’ll set you back about $18 Australian or $14 US.  I hate describing wines because everyone’s palate is unique, but this gives a nice zing on the tongue without the smokey characteristics I associate with Russian River Valley Pinots in Sonoma. Maybe my favorite Pinot to date.

 

Sante!