a fairly fantastic meal.

Everything sounds quite wonderful.

There were things that made me say I couldn't have done
that but nothing that made me say I couldn't have thought
of that, except for the fish in agrumes, which they'd
served me before. A difference between * and **, I guess.

the basil overpowering a little; Ian proposed that the dryness of
the summer made the herbs too concentrated and too bitter;

I mentioned just yesterday to Dale that we have had a wet summer
here and although my basil looked quite succulent, the flavour was
too diluted and mild.

Yeah. climate makes a difference, and food plants need to be
stressed but not too stresed. Sort of like in the workplace.

ahi marinated in soy with cucumber, very beefy and delicious
(I remain dubious about the cucumber)

I like cucumber and that sounds like an inspired pairing to me.

They are very sensuous ... . [Yes, I know.]

Swisher got snails, which as I understand he thoroughly enjoyed.
These were not the classic garlic butter ones, which Ian sneers
at but which I consider a culinary national treasure, but in
some kind of delicate creamy sauce.

The nicest snails I have ever had was decades ago in Ottawa at that
long gone Portuguese cum Mexican place. The snails were on the
Portuguese half of the menu and they were served in a thin aromatic
tomato sauce that had just a hint of chile heat,

I've enjoyed such, but I still have a very soft spot for a la
bourguignonne.

John Dory / flounder or hake, for example, would have been just
as good.

I've never had John Dory but know of it's reputation for being
extremely tasty. Sadly, most flounder and sole species are on the

It's a delicate and nice fish, of which there are many.

seafood police avoid list for being overfished. Hake is certainly
nice but it's more cod-like than sole-like. Halibut are just big
flounders but I wouldn't call them delicate ...

I thought that with the citrus treatment a heartier
flesh - maybe not so hearty as halibut - would have
shown to good advantage.

Title: Herbed Fish Bake
2 lb Halibut steaks; 1" thick

Half a pound apiece is very generous.

BEARNAISE SAUCE
Categories: shellfish, California, celebrity, sauce
Yield: 1 1/2 c

2 egg yolks
1 Tb escargot cooking liquid
2 dr hot pepper sauce
1 c olive oil
2 Tb whipping cream, at room temperature
2 Tb chopped basil

In the top of a double boiler, use a whisk to beat together
the egg yolks, cooking liquid and hot pepper until well blended.

Place top over simmering water and continue beating while adding
the olive oil in a thin stream. When the mixture is thick, blend
in the cream and basil.

Michel Richard via Chicago Tribune 7/5/87
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