potato salad,
kim chee
and spicy shredded carrots.

with a side of thinly sliced pan seared pork loin.

Tonight grilled Salmon and veggies, with sauteed mushrooms. Paired with a 2006 Ponzi Pinot.

quote:

Originally posted by g-man:
potato salad,
kim chee
and spicy shredded carrots.

with a side of thinly sliced pan seared pork loin.

WTF?!? Are you a Korean/Thai/Alabaman/New Yorker wannabee?

quote:

Originally posted by wineismylife:

quote:

Originally posted by g-man:
potato salad,
kim chee
and spicy shredded carrots.

with a side of thinly sliced pan seared pork loin.

WTF?!? Are you a Korean/Thai/Alabaman/New Yorker wannabee?

my belly covers many area codes =)

The pork loin was korean style. You precook the pork, thin slice it, then cook it in a soy sauce/vinegar/sugar/slight sesame oil and garlic base.
Serve room temp.

I have so much to report when I get home....

Grilled Filet Mignon
Broccoli &
Fingerling Potatoes

Tried a new hard wood charcoal(the original charcoal Co.?) on the Weber Performer. Turned out good.

pulled pork and rice

quote:

Originally posted by g-man:
pulled pork and rice

Did you pull your own pork or have somebody else pull the pork?

I've having fun.

Lobster Macaroni and Cheese

quote:

Originally posted by wineismylife:

quote:

Originally posted by g-man:
pulled pork and rice

Did you pull your own pork or have somebody else pull the pork?

I've having fun.

HEHE I just pull it out, it's the fiance's job to pull it.

quote:

Originally posted by napaccoast:
DnVD, you inspired me! I went with a Caprese salad with pitted calamata olives and some crunchy baguettes. Shrimp Scampi and linguine, no wine tonight, though I did use Columbia Crest Grand Estates Chard in the recipe.

DnVsMom and I spent two nights in the Napa Valley celebrating our anniversary a couple weeks early (that damn school stuff gets in the way).

Sunday night after some tasting we ate at 25*Brix. A restaurant of much debate, and we had heard that after a down period they are on the upswing again. While not "outstanding", our dinner was good, service was fantastic, and we enjoyed our dinner.

We were started with an amuse of tomato gazpacho that was topped with crab. We were sipping on a 1995 Charles Heidsick Brut.

We then shared cast-iron steamed mussels with chorizo, fennel saffron broth and garlic toast. Still sipping on the bubbly. Very nice.

We then split "Hot and Cold" Sonoma foie gras with a peach chutney and candied pecans. 1995 Chateau d'Yquem. We liked the "Hot" version so much that we asked for another plate, except we skipped the "cold" and and had twice the "hot". Maybe it had something to do with the Yquem ....

For our entrees, DnVsMom had a white corn risotto with rock shrimp, gulf prawns, sweet pepper relish and garden beans. I had a pan roasted Alaskan halibut with ratatouille, fried zucchini and basil butter. We had a 2006 Stags' Leap Winery Viognier, but we were also still sipping on the Heidsieck.

We were comped corkage, as DnVsMom is in the industry, and we also purchased the Viognier from the list. While I wouldn't say this is a "must" destination, we were quite pleased, and would not hesitate to return. They are also under new management (for about the last month and a half), so maybe this bodes well.

Again, it was a very enjoyable dinner....

On Monday, DnVsMom arranged for us to have lunch at The Hudson House, on the property of Beringer Vineyards. After a private tasting and a walking of the vegetable and herb garden, we settled in for a fantastic three course lunch.

First course - Amaranth crusted fillet of Blue Nose Bass with an organic white corn and pea sprout salad, slow roasted tomatoes and a yazu-basil vinaigrette. 2006 Beringer Chardonnay Private Reserve.

Second course - Tunisian spiced loin of Colorado lamb with a ragout of pearl onions and rapini, huckleberry potatoes, carmelized shallot reduction and garam masala oil. 2004 Beringer Cabernet Sauvignon Private Reserve.

Third course - Santa Rosa plum on warm buttermilk spice cake, with lemon verbena ice cream, mixed summer berries, apricot-vanilla sauce and green tea tuile. 2004 Beringer "Nightingale" Semillon-Sauvignon Blanc Dessert Wine.

An absolutely amazing lunch. If you ever have the opportunity to dine at The Hudson House, do not miss out!!!

On Monday night, DnVsMom and I dined at Celadon in Napa.

We started with two small plates. The first was soy braised crispy pork belly with watermelon, rice wine vinegar, pickled daikon radish, and Asian green herbs. The second was sweet coconut fried prawns with mango, cucumber, and greens in a sesame sitrus vinaigrette. We started with a 1995 Taittinger Champagne Brut Blanc de Blancs Comtes de Champagne. Wow! So many amazing flavors going on....

For the second course, DnVsMom has a baby spinach and duck confit salad, with dates and petit basque cheese in a truffle vinaigrette. I had (of course we shared) a Curry and yellow squash soup laced with a vanilla oil. We were still working on the sparkler and had also opened a 2005 Etude Estate Pinot Noir.

Foe our entrees, DnVsMom, had a fettucine with shredded braised pork shoulder, morel and chanterelle mushrooms, baby arugula, tomato and parmesan. I had the Chinese five spice rubbed duck breast (medium rare), with sweet corn risotto, orange and ginger jus. We were still working on the Etude.

We were waive corkage, as we purchased the Etude from the list. Service was outstanding, we were never rushed, and we enjoyed our dinner immensely. If you are in Napa for a few days, I would make it a point to seek out Celadon for lunch or dinner....

Sounds like a fun trip DVD. And happy anniversary…

We made a simple pasta last night - basic tomato sauce with spicy italian sausage and mushrooms. No wine last night.

Tonight:

Tomato bisque
NY strip with baked chipotle beans

2005 Beringer Cab Knights Valley

IsoMass Xtreme Gainer, chocolate milk flavored, with hot water, not cold. Only two scoops, instead of the recommended three - I don't want to look like Cartman on Beefcake.

Clams and prawns in a white wine, jalapeno, and garlic broth. With linguine. 2007 Trinitas Sauv Blanc....

Grilled marinated chicken thighs (oil, chopped serrano chiles, garlic, lime juice, cumin, paprika and salt/pepper. Chopped up the chicken and served as chicken tacos with some onion and fresh guacamole. Made margarita with don julio, cointreau, fresh orange and lime juice. So simple, but soooo good.

The other night...

Fresh westcoast salmon off the Queen Charlotte Islands. My uncle had just caught these on his latest trip. They are trophy salmon from the Columbia Run, lean fighters, rich in oils and ruby red throughout. With the bones removed, we glazed the fish with a simple mix of Dijon mustard, Maple Syrup, Whisky and Lemon Juice. Once the flavor and consistency is right, then add a small ‘palmful’ of fresh thyme and some sea salt. Throw on the BBQ for a few mins over tinfoil skin down (5-15min depending on how rare or well-cooked you like your fish) and you are good to go.

With the salmon, we had corn on the cob (marinated in butter, chipotle chili sauce, rind shavings from a lime, a little cayenne and some salt). To prepare the corn, roll back the husks but do not break them off. Remove all of the silk strands, rub about one tablespoon of butter/chili mix on each cob, roll back the husks and return to the fridge until ready to bbq. Bbq on medium heat for about 10 to 15 minutes turning often. Remove the husks and squeeze some lime juice on each one before serving.

Also served with dinner was seasoned grilled potatoes and steamed beans.

And of course, the wines...

2005 Serafin Pere et Fils Gevrey-Chambertin
2005 Domaine Isabel Ferrando Cdp Colombis
2007 Hendry Pinot Gris Napa Valley

godx -

As good as that glaze sounds, I would just put a little S&P on the salmon and throw those bad boys on the grill....

Regardless, that sounds like one heck of a night!!!!

Placed a whole Pork tenderloin in a maple brine solution overnight.
Grilled that tonight with a small amount of maple wood chips.
Diced potatoes in foil with evoo and italian seasoning.
Veggies
Pineapple with carmel, all on the grill.

This message has been edited. Last edited by: napaccoast,

braised grouper with bok choi and shitake mushrooms with brown rice

Black truffle risotto with two wonderful wines.