This week's Sopranos meal isn't Italian focused. Due to Tahoe travel, we ate a mixed grill of Atomic Hot sausages (1/2 of a hot for me, mild for others), chicken and steak, baked beans and sourdough bread. Chipotle BBQ sauce was Oscar's contribution. Dipping bread in the bbq sauce and meat juices was mellow and delish. We washed it all down with light and fruity Anchor Steam Summer brew, which tasted and felt like the lightest part of the meal. Green beans, brussel sprouts, or a simple salad would've been lovely, but sometimes that's not an option at Casa Super Carnivores (my parents).
Restraint was needed, to save room for some Ikeda Marionberry cobbler with vanilla ice cream. There has to be at least a stick or two of butter in the purple fruit cobbler. It turns out sweet, tart, with a sugary crunch that is delectable. Just like homemade, and from scratch.
Watching Artie cook rabbit was my favorite part of this week's show, since it was obvious he was getting inspiration and solace from cooking the way his grandfather did. It looked wonderful, and my mind turned to rabbit with mustard or vanilla sauce, which I learned how to make from Chef Herve LeBiavant at the California Culinary Academy. Rabbit usually tastes slightly sweet and rather delicate, hence the advantage of light sauce.