The correct answer is, yes, you would!
I have five brothers-in-law (not a couple, a few, like most people--5!). And the curious thing is that despite their disparate professions (lawyer, carpenter, business execs., etc.) and back grounds (only one of them is Italian)) each one has, in various ways, a huge attachment to food.
There's Vinny, my oldest brother-in-law, who has worked in the food industry--I'm talking Food Industry with capital letters; think General Foods--and who is now the financial voice of Stew Leonard's. There's Tom the carpenter who is border-line macrobiotic and a student of good whole-wheat bread and strong coffee. There's David who owns a bustling lobster restaurant in Maine; Sean who shops the fish piers and bakeries of Boston in search of good seafood and pastries for his family and friends;
and then there's Scott (see picture above)--passionate gardener, generous friend, and crazy-good cook. I've had so many of "the best I've ever had" type of meals at his house that I'm a little daunted when it comes to reciprocating.
Take last night, for instance--an ordinary Friday night; a little cool, gentle breeze, lots of mosquitoes--typical. But at Scott's, a simple cook-out turned into an event.
It started with a tour of his beloved, newly-planted garden. With the kids gone, the need for an outdoor play space became unnecessary, so Scott transformed almost every square inch of his backyard into an edible landscape--flowers, vegetables, herbs.
|Lovely white sage in Scott's garden|
The garden tour was accompanied by generous pours of Scott's own Sangria, complex and full of pineapple and peach and Grand Marnier--the best sangria I've ever had (you see what I mean by "the best ever" thing...). As soon as I can get Scott to sit down long enough to dictate the recipe for this delicious brew I'll post it here.
He is the man when it comes to the grill. And he has a way with salmon. That night it was wild-caught and marinated. He uses a different marinade each time so it's hard to say what was in it, but for sure the fish itself was the star of the dish.
reco di Tufo (even though she thought it was pinot grigio).
With grilled veggies, risotto which Scott's wife, Catherine made, and ice cream for dessert--Scott topped each ice cream serving with a sprig of mint he picked from the garden (where did she get this guy)--it was a Friday night meal for the memory book.
Back with the Sangria recipe soon!