Dinner with Jen & Ben, Here & There

Sultry Saturday nights only heat up further when Cafe Drake invites fire-eaters Jen and Ben over for our trademark spicy suppers. Dinner was a simple affair above of Sikkimese Ground Beef Curry (that's Tsap Sya Ngo Tshum to you), dal with green chilies, brown basmati rice, cucumber raita and assorted pickles.

The beef curry is deceptively simple in ingredients and preparation, its ease offering little promise of the actual depth of flavor achieved.   Begin by heating 2-3 T. of grapeseed or canola oil in a large skillet. Over moderate flame saute 1 large onion (chopped roughly) and 1/2 t. turmeric for about 3 minutes or until onion begins to brown just at the edges. Add 3 t. chopped ginger and 1 cup chopped, fresh tomato. Stir-fry for 5 minutes more.

Now toss in 1 pound ground beef along with at least 1 t. salt and cook for 5 minutes or until most of the accumulated liquid is gone. You can substitute pork for the beef but cook 5-10 minutes longer.

Adjust for seasoning - you will probably want to add some fresh ground black pepper and a dash or two of cayenne. Serve hot piled atop crisp, cold leaves of a crisp lettuce such as romaine and garnish prolifically with chopped cilantro and slivered scallions.

Cafe Drake was greeted at dinner the following week at the home of Jen and Ben in our favorite way - with a chilled tumbler of that glorious cocktail confection known as the French 75.

Jen seasons the steaks prior to searing.

Ben sets the timer for oven roasting.

Dry-aged rib eye from Williamsburg butchers The Meat Hook.

A refreshing salad of sweet corn and toasted pumpkin seeds.

Working our way through a heaped plate of steak with chimichurri sauce and potato salad.

Quite replete after dinner.

Stuffed but eagerly awaiting Ruske's homemade dessert.

Chocolate and Caramel Tart. Lucky Cafe Drake - we went home with two slices!!