Delicate Beef in the Okugawa Manner
- 2 ripe apricots, washed in spring water, gently patted dry, then pitted and cut into paper-thin slices
- 1 cup of goat’s milk, fresh if you can find it
- 1 medium-sized (preferably organic) avocado
- 1 pound of aged, well-marbled Kobe beef. If you are on good terms with your butcher, ask for the “Emperor’s Cut.” If he doesn’t know what you are talking about, get yourself another butcher.
- 1 handful each of baby arugula, baby spinach, and Italian parsley.
The charm of this dish is that is doesn’t matter what you do with the ingredients. Combine ’em, or not. Cook ’em, or not. Simmer ’em, saute ’em, bake ’em, boil ’em. Layer them in a hub cap. Blend them in a Cuisinart and mold the resulting mush into a decorative shape. Do what you will, because, in the last step, you will cover whatever you’ve got with a half-cup mixture of calamine lotion and WD-40. And then you’ve got to force yourself — force yourself — to chew and swallow at least four mouthsful.
Ah, the authentic down-home taste of Cancerland.
Just like Momma used to make, when Momma locked herself in the lab at the Niels Bohr Institute to mix up a batch of num-nums.
Other recipes to come soon:
Bluepoint Oysters on a Bed of Truffle Fettucine and Soap Shavings
Translucent Chicken with Quail Feces
Also: The Experts Weigh In. Which Wine is Best with Chalk-Braised Veal?