Muddle one half of a sugar cube in a double rocks (‘lowball’) glass with three dashes of Angostura Bitters.
Take a wide strip of lemon and orange (peeled with a vegetable peeler) and wipe it across the inside wall of the lowball glass, leave the peels in the glass.
Add one large ice cube.
Add 1 oz Michter’s Rye and 1 oz Fighting Cock 103 proof bourbon to the glass.
Stir once.
Voila – the perfect Old Fashioned.
Dinner tonight, made from ingredients from the farmer’s market at the Ferry Plaza. Perfect for when you’re not feeling 100%….
The Pasta:
3/4lb dried Angel Hair pasta, tossed with a little butter, olive oil, roughly chopped garlic and flat parsley.
The Saute:
2 small yolo (sweet) onions
4 cloves garlic, chopped
3 Hot hungarian peppers, chopped
1 knob butter
1 splash olive oil
Sweat over medium heat
3/4 pound petrale sole
Place over pepper/onion mix
Add white wine (Sauv Blanc) until it just hits the bottom of the fish. Add juice of 1/2 lemon, 1/2 bunch flat parsley (roughly chopped), black pepper and then cover for 5 minutes.
After 5 minutes, flake fish, season with more black pepper, hot pepper flakes, dried basil and oregano.
The Garnish:
Heirloom tomatoes, cut into large dice, dressed with olive oil and black pepper.
Serves 2-4 as a main dish (and there will probably be pasta left over)