There are a few subjects blowhard sports commentators have recently
been silent on, but no lack of praise looms larger than the empty space
surrounding that flash in the pan, that mickey mouse parade from central
Florida, the Orlando Magic. Perkisabeast.com loyalist, do not think we
would ever mislead you, especially when describing Orlando Magic fans
as sweaty, pale, paunched imbeciles living in shabby suburban
developments with above ground pools, as people who read USA Today and buy
Pontiac cars, or when we suggest that Dwight Howard will soon fade into
obscurity.

We welcome the reeling Orlando Magic into our house tonight, and we
shall summarily roll over them in the most demeaning way. On Hedo, On
Jameer, On Dwight, Rashard, On Keyon, On Carlos, On JJ, On Keith — Merry
Christmas, We own the east.

On this cool winter’s evening, two days after the solstice, and one
night to the far side of the full moon, drink a chilled Sancerre with a
Nicoise Salad and enjoy the game with friends or a cherished lover.
Sancerres are inimitable expressions of Sauvignon Blanc produced on the
banks of the Loire River. We suggest a 1992 Edmund Vatan Sancerre Clos La
Neore for a rich montage of herb, fig, melon with crisp acidity and
finesse. If you’re buying to drink tonight, we suggest a wine from the very
good 2005 vintage, such as the Domain Thierry Merlin-Cherrier
Sancerre, or the Gerard Morin Sancerre Cuvee Ovide.

Please take the time to check out Beef Stallone’s post game interviews.
He is fast developing a distinguished style. You go, Beef!

Nicoise Salad



Salad Niçoise (pronounced nee-suaz) is essentially a French
composed salad, much like our American Cobb salad,
but with tuna, green beans, and potatoes, instead of chicken, bacon,
and avocado. Salad Niçoise hails from Nice, on the Mediterranean Sea,
though like so many foods we enjoy here of French origin, has changed a
bit to adapt to our tastes. According to the Wikipedia
the Niçoise salads are always made with raw vegetables and served with
anchovies. Nicoise salads that are served in America are typically
served on a bed of lettuce and include cooked green beans and potatoes.
According to our Paris insider,
the Niçoise salads there are all made with canned tuna. Depending on
the establishment here, I’ve had them either with canned or with
freshly grilled tuna. Like its American Cobb salad cousin, the Salad
Nicoise takes some time to prepare, given all of the ingredients. This
is one dish where setting up your mise en place (all ingredients
chopped and ready to go) will help the salad come together smoothly.

Vinaigrette

1/2 cup lemon juice

3/4 cup extra-virgin olive oil

1 medium shallot, minced

1 Tbsp minced fresh thyme leaves

2 Tbsp minced fresh basil leaves

2 teaspoons minced fresh oregano leaves

1 teaspoon Dijon mustard

Salt and freshly ground black pepper

Salad

2 grilled or otherwise cooked tuna steaks* (8 oz each) or 2-3 cans of
tuna

6 hard boiled eggs, peeled and either halved or quartered

10 small new red potatoes (each about 2 inches in diameter, about 1 1/4
pounds total), each potato scrubbed and quartered

Salt and freshly ground black pepper

2 medium heads Boston lettuce or butter lettuce, leaves washed, dried,
and torn into bite-sized pieces

3 small ripe tomatoes, cored and cut into eighths

1 small red onion, sliced very thin

8 ounces green beans, stem ends trimmed and each bean halved crosswise

1/4 cup niçoise olives

2 Tbsp capers, rinsed and/or several anchovies (optional)

*Marinate

tuna steaks in a little olive oil for an hour. Heat a large skillet on
medium high heat, or place on a hot grill. Cook the steaks 2 to 3
minutes on each side until cooked through.

1 Whisk lemon juice, oil, shallot, thyme, basil, oregano, and
mustard in medium bowl; season to taste with salt and pepper and set
aside.

2 Bring potatoes and 4 quarts cold water to boil in a large
pot. Add 1 tablespoon salt and cook until potatoes are tender, 5 to 8
minutes. Transfer potatoes to a medium bowl with a slotted spoon (do
not discard boiling water). Toss warm potatoes with 1/4 cup
vinaigrette; set aside.

3 While potatoes are cooking, toss lettuce with 1/4 cup
vinaigrette in large bowl until coated. Arrange bed of lettuce on a
serving platter (I used two serving platters, shown in the photos). Cut
tuna into 1/2-inch thick slices, coat with vinaigrette. Mound tuna in
center of lettuce. Toss tomatoes, red onion, 3 tablespoons vinaigrette,
and salt and pepper to taste in bowl; arrange tomato-onion mixture on
the lettuce bed. Arrange reserved potatoes in a mound at edge of
lettuce bed.

4 Return water to boil; add 1 tablespoon salt and green
beans. Cook until tender but crisp, 3 to 5 minutes. Drain beans,
transfer to reserved ice water, and let stand until just cool, about 30
seconds; dry beans well. Toss beans, 3 tablespoons vinaigrette, and
salt and pepper to taste; arrange in a mound at edge of lettuce bed.

5 Arrange hard boiled eggs, olives, and anchovies (if using)
in mounds on the lettuce bed. Drizzle eggs with remaining 2 tablespoons
dressing, sprinkle entire salad with capers (if using), and serve
immediately.