What Passes for Fun on a Saturday Night

“Make Dinner Not War,” huh? The pacifist ethos may look good on a bumper sticker, and it may reign supreme at our family dinner table, but when it comes to, say, girls’ soccer or beach-kadima-fer-chrisskes or routinely kicking her husband’s arse in a “friendly” game of Clue? Jenny is not to be trifled with. It’s why I hesitate to tell her my top score in Ruzzle, because I know it’s only a matter of time before she borrows my phone — and then hands it back fifteen minutes later, having destroyed my record. It’s why I stopped playing tennis with her, lo these many years ago. We’d be hitting the ball around like normal husbands and wives and the moment would come when she’d walk up to the net and ask, casually tucking a ball into the pocket of her shorts, “Wanna play a few games?” Like an idiot, I’d say yes. And suddenly, she couldn’t miss. Every shot: in. Every impossible angle: not impossible, apparently! I’d hit the ball as hard as I could, and it would come back harder. I’m worried, as I write this, that Jenny is going to come off as too Tiger Mom-ish, that she only cares about winning, which is not really true. So I’ll put it this way: Jenny would rather win than lose. And she usually does, too.

The key word here is usually.

Last Saturday, we picked up some fresh striped bass from our fish guy at the farmer’s market. I drizzled it with olive oil, salt and pepper, and as I was going outside to fire up the grill, Jenny said she’d be in charge of making a blender sauce for the fish. A blender sauce with roasted red peppers and walnuts and something else I can’t quite remember, because the truth is, I stopped listening as soon I heard roasted red peppers and walnuts. I must have made an expression that gave me away.

“What?” she said. “You don’t think that sounds good?”

“No, no,” I said. “It sounds really good. It’s just that this fish is so  fresh, I don’t know if we need it. I was thinking of something a little lighter and cleaner-tasting.”

“Like what?”

“Like, with those tomatoes we got today or something. A tomato coulis. Is that the right word? Tomato coulis?”

“I have no idea,” she said. “How about I make mine and you make yours, and we’ll have a taste -off.”

Christ.

Dinner as competitive sport: This is what passes for fun in the DALS house on a Saturday night. We retreated to our respective corners — Jenny with the blender, me with the mini-Cuisinart — and worked in silence, as serious as monks. We roped the kids in at some point, too — appointing them as the official arbiters, a role they naturally cherish — and put a dollop of both sauces on every plate. After a few bites and some mindful chewing, everybody weighed in. The results, I do not regret to say, were clear: The tomato sauce. In a walk. Even Jenny conceded it was better, and you’ll have to trust me when I tell you that doesn’t happen much around here. Victory at last!

The truth is, Jenny’s sauce was better than mine, more sophisticated, more interesting. Add some feta and it’d be an amazing dip, served with pita chips and some gherkins. It would also have been fantastic with grilled chicken. But with fish this fresh, just off the grill, on a beautiful late summer night? Nuh-uh. Not in my house. – Andy

Jenny’s Sauce

In a blender, whirl together:

2 roasted red peppers (halve, brush with olive oil, and broil for 20 minutes; then remove pith and peel off skin. I used the ones from our CSA, which aren’t too big — medium-size, I’d say)
1/4 cup olive oil
Juice from 1/2 lemon
1 tablespoon balsamic (wished we had red wine vinegar)
Small handful walnuts
Salt & pepper
Squeeze of Sriracha

Andy’s Sauce

In a food processor, whirl together until emulsified:

Couple of handfuls fresh grape tomatoes (I used red and yellow)
Few generous glugs of olive oil
Juice from 1/2  lime OR 1 tablespoon red wine vinegar
Two basil leaves
One scallion
Squeeze of Sriracha
Salt & pepper, to taste

Related Posts Plugin for WordPress, Blogger...
Print Friendly

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

What is 3 + 14 ?
Please leave these two fields as-is:
IMPORTANT! To be able to proceed, you need to solve the following simple math (so we know that you are a human) :-)

11 Comments

Jesse

it’s fun to keep that competitive spirit alive in a marriage:) p.s. both sauces some pretty darn good, but i bet they would both benefit from a bit of cheese. maybe some of tjs rosemary asiago in the roasted pepper and a little creme fraiche in the tomato?

Reply
janet

This made me laugh. I love the sound of both of these sauces but do you think you could tell me how you made the fish? Did you just grill it?

Reply
Allison (Spontaneous Tomato)

This post is both funny and wonderful.

I can possibly see this happening in my house, too, as my fiancée’s gotten more and more into cooking since I started my food blog—and not just because of me—and sometimes she second guesses my often-overly ambitious kitchen creations (and sometimes she is right).

I love that you still ended up with two winning recipes that are both keepers! (Even if only one of them was a keeper with grilled fish.)

Reply
Sarah F.

This just made me laugh out loud. We are a bit, ummm, “competitive” in our house too. This sounds like something we would definitely do!

Reply
Jessie McLaughlin

Sounds like an awesome time and the tomato sauce is the bomb!! Made tonight and love how yummy and easy it is!! Thanks for another great recipe!!!

Reply
Tina Martinez

I loved this post :) It definitely made me think of my husband and I, always in playful competition in the kitchen!

Reply
Ruthy @ Omeletta

This felt ike de ja vu- my husband and I have definitely had these same types of competitions! Although I must say I thought a roasted red pepper and walnut sauce sounded divine with fresh striped bass…

Reply