As expected, I was given some grilling duties. It always happens. "Mick, here's your apron", my cousin's husband said, an offer I could not refuse, if you know what I mean. Most of the meats had been already prepared or marinated. I got to practice some of the grilling techniques I had learned during my extensive steakhouse courses in NYC The good news, it all came back, just like riding a bike and the guests were satisfied.
When all was said and done, the day turned out to be lots of fun. Hanging out with a bunch of Italian speaking folks is always something that I enjoy, especially when the weather cooperates, and certainly after pouring some good Negroamaro refills into my glass. Well, maybe my teenage fan club would have rated it bit differently.
I wound down the day by cooking some fava beans for the day after. These would be the prime ingredient for todays dish. Let me warn you , the fava bean peeling took over half hour. It was fun, but next time I think I will ask for a helper.
Lebanese Fava beans Danish Blue Cheese Squares
1/2 lb of dry fava beans. (Middle Eastern or Italian)
2 tablespoons , Danish Butter
Danish Blue cheese, cut into small squares
1 tablespoon of dry thyme
Salt and Pepper
1. Soak the dry fava beans for at least 24 hours. Keep refrigerated or they will start to ferment
2. Peel the fava beans indivually
3. Cook the bean over a slow heat. Add some salt, and a clove of garlic, skin and all
4. Puree the fava beans , add the butter, dry thyme
5. Plate with garnish of three squares of well-veined soft Danish blue cheese
For some extra kick , add a Calabrian hot chili pepper in EVOO. Eat hot, and make sure that the cheese is at least partially melted. Un-Imaginable, that's all I have to say.
Fava beens nevered tasted so good. Sorry doctor Letcher, no Chianti, and definitely no liver.
Salaam my friends.