My Last Supper

What would yours be?

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

The "my last supper" game is a favorite among chefs and I love it. This is a really cool book that I got some years back. It is a compilation of 50 famous chefs that reveal what they would have as their "last meal on earth". 

They also answer the questions, who would prepare it, where would it take place, who would be invited and whether there would be music. 

So here you go... and not to be morbid, but if you don't hear from me next week at least you will know what to do. This weeks offerings are a few of my favorite things. 

We start with an awesome surf and turf meal, a great bottle of wine and an eclectic mix of tunes. Further more, if you didn't know by now, I am all about "barefoot elegance". 

Pull up a chair and tell me... What would yours be?

The pots are on!

What would be your last meal on earth?

The Plate...

Reverse Sear Bone-in Wagyu Rib Eye / "Mop" Sauce

& Grilled Oysters Rockefeller

Who would prepare the meal?

The steak would be prepared by award winning Texas chef Dean Fearing and the oysters would be prepared by New Orleans own Tommy Cvitanovich from Drago's. 

Thought these entrees would be the perfect representation of my two favorite places... Texas and Louisiana. Also tried to break the instructions here down to the basics; though I have no doubt that Dean and Tommy would do a far better job with the prep, presentation and final product.   

We're doing things a bit different by cooking the steaks with a reverse sear and grilling the oysters. Trust me, this is an awesome way to cook a steak. The reverse sear technique gives you a thin layer of crust with a true medium rare all the way through. You can also serve it hot off the grill because you have already let it rest. 

As far as the oysters go... come on, you guys know by now that I love oysters and grilling is the only way to go. 

Before we get started let's get one thing straight. This is but a mere sampling of what I would hope to have as my last supper. My last meal would have to be a long, drawn-out, multi course feast. 

There would have to be an awesome Caesar salad (probably from Louisiana Pizza Kitchen), creamed spinach, some Gumbo Ya Ya from Mr. B's, some pasta with a little blackened fish from The Italian Barrel, and maybe a good port wine with a cuban cigar for desert. Ok... maybe some of Dean Fearing's Banana Pudding with beignets.

Looks pretty good huh?

Ok, enough of that. Let's get the grill going and get that West Texas "Mop" sauce ready.

What you need...

For the Steaks-

4 12 oz center-cut ribeye steaks

Salt

Fresh ground pepper

For the West Texas "Mop" Sauce-
1 tbsp olive oil
2 cups chopped onion
2 tbsp chopped shallots
1 tbsp chopped garlic
1 tbsp fresh ground pepper
1 bottle Shiner Bock beer
2 cups molases
1 cup Worcestershire sauce
1/2 cup balsamic vinegar
2 tsp Dijon mustard
1 tsp chile de arbol
1/4 cornstarch dissolved in 1/4 cup water
fresh lime juice
salt

What you do...

Preheat your grill to 275 degrees

Salt and pepper your steaks to form a crust

Cook steaks for a bout 35-40 min until you get an internal temp of 125 degrees

Pull the steaks and let rest for about 15 minutes

While steaks are resting increase the heat on your grill to high and place a cast iron skillet on the grate

Put steaks in the cast iron skillet and brush them with the "Mop" sauce

cook for 1-2 minutes then flip brush again with the "Mop" sauce cook additional 1-2 min

Trust me... this is an awesome way to cook a steak

For the sauce-

Heat the oil in a large sauce pan then add the onions and shallots with pepper

Add the beer and scrape the brown bits from the bottom of the pan

Cook for about 5 minutes until it has reduced by half

Now add the molasses, Worcestershire, vinegar, mustard, chile and bring to a boil

Immediately lower the heat and simmer for 5 minutes

Whisking constantly, add the cornstarch mix

Continue to cook for a few minutes until it thickens

Season with salt and lime juice

For the grilled Oysters Rockefeller-

What you need...

8 tbsp unsalted butter

4 shallots, finely chopped

4 cloves of garlic, finely chopped

1 cup of dice applewood bacon

1 tsp kosher salt

2 tbsp all purpose flour

1/2 cup heavy cream

1/4 cup Sambuca

2 cups baby spinach

1 tsp fresh ground nutmeg

1 tsp fresh ground pepper

1 tsp red pepper flakes

3/4 cup breadcrumbs

18 large oysters (in the shell)

2 cups rock salt (just helps for placement when serving)

1/2 cup Parmesan cheese

1/2 cup of Gruyere cheese

What you do...

Combine half of the butter, shallots, garlic, bacon and salt in a large pan over medium heat.

Sauce until the shallots are clear and the bacon is crispy.

Add the flour and mix well to make a roux, stirring frequently (about 5 minutes).

Deglaze the roux with the Sambuca and flame. 

Add the cream and stir bringing the mixture to a boil then reduce to simmer (about 5 min).

Stir in the baby spinach, nutmeg, pepper and red pepper flakes.

Bring it back to a boil and then turn down to low to simmer.

Cook until the spinach has softened (about 8 minutes).

Remove from the heat and put to the side.

Now melt the remaining 4 tbsp of butter in a small pan, then remove from the heat and add the breadcrumbs.

With your grill on high heat, place the oysters right on the grate.

Cook until the oysters pop open (about 3 min).

Take the oysters off the grill and remove the top shell.

Scrape under the bottom of the oyster to separate it from the shell (leave it in the shell).

Spread the rock salt on a baking sheet.

Set the oysters on the rock salt and spoon the baby spinach mixture on top of each.

Sprinkle with the cheese then the breadcrumbs.

Broil until the oysters are bubbly and the breadcrumbs are toasted.

Enjoy!

  

Would there be music? (Now that's a silly question)

The Playlist...

My Last Supper

There can't be a "Last Supper" without an awesome playlist. I'm thinking low and slow to start out followed by a little opera and jazz for dinner music. 

Then throw in a few of my personal favorites... "Into the Mystic" & "Tin Cup Chalice". 

We would finish off with a New Orleans Brass band ... like Trombone Shorty and Wynton Marsalis backed by the Treme Brass Band. Of course they would have to be there live to lead the second line; starting off with a slow march then ending up with a celebration and people dancing.

("The Playlist" runs on Spotify. Don't have Spotify?... Click here it's free )

What would you drink?

The Bar...

Antinori Tignanello 

Ok, just like dinner, you can't break this down to just one beverage. I'm thinking we would start with a few wonderful cocktails... maybe the ultimate Margarita (we are on the beach after all).

After dinner would have to be a collection of fine bourbon, scotch and port wine.

There would be some great wine for dinner; yes I could go crazy and pick Opus One 2007 Bordeaux or a Chateau Lafite Rothschild, but let's keep it real.

Tignanello

Probably my all time favorite wine- 
This was the first Sangiovese to be aged in barriques, the first red wine to be blended with non-traditional varieties (like Cabernet) and one of the first Chianti reds not to use white grapes.
Tignanello is made from a selection of Sangiovese, Cabernet Sauvignon and Cabernet Franc. The wine is aged in barriques for about 12 months and fro a further 12 months in bottles.

Awesome stuff!

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   What would be the setting?

   
   

   Barefoot Elegance

   

   With A Tin Cup For A Chalice!

   
   
   

   
   

   
   

   Who would be your dining companions?

   I'd like my best friends and my immediate family to be there. And, if miracles are possible, I would like certain people close to me whom I have lost to be able to return to earth for one last meal.

   
   

   
   
   
   
   

   Please... Day Drink Responsibly 

   & 

   Keep On Cookin'!