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For my Dad on Father's Day...
Grilled porterhouses (1.5 pounds each) with homemade garlic butter (to melt on top once out of the grill). Served with fresh jersey tomatoes with salt, pepper, extra virgin olive oil, balsamic vinegar and basil... and a nice 2000 Canneto Vino Nobile to wash it all down!!! <<edited to post link to TN>> [This message was edited by mwagner7700 on Jun 21, 2004 at 08:32 AM.] |
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Lunch yesterday was grilled Italian sausages. Last night was marinated flank steak for fajitas.
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Saturday - Dry aged strip steak, salad and sauteed mushrooms. 1999 Luna Merlot (yum).
Sunday - Marinated lamb rib chops in honey/red wine vinegar & garlic. Grilled asparagus rafts(the idea with the wooden skewers was great) with sweet jerk glaze. 1998 Ch. Faugeres. PH |
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PurpleHaze: We had a couple over Friday night and tried your Pork Tenderloin Surprise Packages. Excellent and you were right. Put them on for 45 minutes and didn't have to be running back and forth to check on them, so could spend time with guests.
Served with basmati rice (used half water and half chicken broth with a cinnamon stick thrown in) and grilled asparagus (olive oil and garlic pepper). Put the asparagus directly on the grill until crisp tender. Side lettuce salad and those long, skinny Italian breadsticks. Pork Tenderloin recipe will be a keeper for us. Thanks. |
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wakondatch
  PH |
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Threw on a couple of halibut filets generously doused with cajun seasoning and olive oil. They were the filling for our zesty fish tacos. White corn tortillas, fish tacos sauce (sour cream, mayo, lots of garlic, cayenne, lime juice), fresh homemade pico de gallo, pepper jack cheese (just a bit), and thinly shredded cabbage. Just the thing for a beautiful Sunday evening. Side of black beans.
Cheers! |
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Grilled tuna steak
I marinade the fillets with a spice mix called "Montreal Steak Seasoning" from McCormick (available at any super in the US)and about 1 tablespoon of olive oil about 1-2 hours before grilling. Before grilling I prepare a mixture of olive oil and the Montreal seasoning to baste. I throw the tuma on the hot grill and immediately baste the top of the steak with the seasoning. After one minute I turn over the steak and baste the other side. I turn the steaks over once more and take them off the grill 3-4 minutes total cooking time. I open an old style Rioja like Torre Muga 1996 or a new Ribera del Duero like the 99 Alion and I am in heaven. Filet mignon texture and very healthy. This is so easy to make and so good it is almost a sin. _____________________________ "I have lived temperately ... I double the doctor's recommendation of a glass and a half of wine a day and even treble it with a friend." - Thomas Jefferson |
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quote:How was the '98 Faugeres? I have 6 bottles of this in the cellar. I believe the drinking window said 2007 - 2010 (or something like that). Should I crack one??? |
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mwagner7700,
I posted a TN on this wine in the RBB/TAA thread. I am too dense to put a link to the note here, sorry. I did continue to sip on this wine for an additional 2 hours after the TN was posted and it softened considerably, BUT, I would give this 3-4 years at a minimum AND probably would decant it hours in advance even then. I think it will be great stuff. Let 'em sleep.... PH |
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quote:Thanks, PH... will do. |
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Tonight, while Mrs. Haze and the Hazettes dine on carbohydrate loaded Thai food in town
 This South Beach diet has it's culinary challenges, but at 37 pounds and counting, I'm still a big fan. A simple kebab of beef tenderloin, white onion quarters and mushroom caps drizzled with just a bit of teriyaki glaze. De-kebabed and wrapped in bits of wheat pita with a glass of 2000 Fattoria del Cerro Poggio Golo (delicious). PH |
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spicy ginger garlic pork kabobs made out of pork tenderloin. Cubed up the pork and marinated it in:
1 tbsp olive oil 1 tbsp sesame oil 1 tbsp vegetable oil 2 tbsp sherry 1 tbsp balsamic vinegar 1 tbsp honey 3 tbsp water 3 tbsp teryaki baste fresh minced garlic fresh grated ginger fresh cracked pepper and salt (not too much salt because the sherry is salty) 2 tbsp of juice from the can of pineapple that I used for the skewers 3/4 vidalia onion quarters about 15 pieces of pineapple chunks 1 piece of pork tenderloin about 1 pound Marinated all for about and hour and impaled on skewers and grilled for about 10-12 minutes. It was great! At that timing it was juicy and not dried out. The only thing that could make this even better is next time to serve it over pilaf instead of a side of mashed potatoes and also to make a sauce to go with it, maybe a port or madeira reduction sauce would work. ks |
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washed it down with Ravenswood VR 2001 Cab. QPR, it worked.
ks |
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Talapia grilled with fennel, lime juice, semillon, cilantro, white Kennett Square mushrooms, black and white peppercorns, and a dash of home grown garlic.
Dick |
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Tonight:
Asian marinated round steak thinly sliced. Mesclun salad with raspberry viniagrette. 2002 Peter Howland Shiraz Langley Vineyard PH |
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Skewered Cajun shrimp on the barbie followed by rack of lamb in the indoor oven.
Just one more sip. |
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Yukon River Salmon (better than Copper River); Walla Walla Onions; Grilled White Peaches (Washington, of course) drizzled with Phelps Eisrebe.
~~~~~~~~~~~~~~~~~~~~~ http://seattle.vinocellar.com |
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Grilled marinated skirt steak
Just one more sip. |
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Celery, bread, and rosemary stuffed pork loin.
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I gave the "chicken on a beer can" a try last night on our Weber two-burner gas grill.
Very "entertaining". I used 16 oz budweiser can. Use a rub of paprika, kosher salt, pepper and sugar (suggested in an earlier post). Had a 4 1/2 lb chicken, kept inside grill temperature at around 410, and took it off after 1 hour 20 minutes. Put chicken in middle so it was not directly over burners. Chicken was pretty "tall" and lid of grill touched the top of the chicken, but no harm. Very good. Breast meat was a little dry. Need to experiment. Probably keep temperature at 350 next time and check chicken a little sooner. Had one chicken leg forward and one back (for better stability), and wings behind, so it looked like chicken was dancing. Friend said they tried it on a gas grill with a window, and chicken actually does "dance" a little during cooking. |
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wakondatch - those beer birds are great! 410 is too high for one bird at 80 min. I'd suggest 350-375 for about an hour. Best to get a $10 meat thermometer and stick a breast at about 45 min to check the temp. Whatever the time - yank it off at 150-155 and you won't get dryness or miss with these drunken chickens again!
btw...your Weber 2 burner (Silver A?) should hold a big bird easy without touching. Make sure to get the bird all the way down on the beer can - really cram the can in/up there!  And just use a 12 oz'er, too. |
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6th Growth: Thanks for tip. I agree. I should have had a meat thermometer handy and it certainly is worth the small price. And 350-375 is a better temperature to use.
I did "cram" bird down on can. There was only about an inch of can showing out of bottom of bird, but top of bird still touched top of inside of grill on my Weber Silver A. Must have been an unusually tall bird. Anxious to give it another try. |
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6th Growth: About the 12 oz can. I read in recipe someone supplied from another link that it is best to use a 16oz can for better stability. Also someone suggested a large Foster's (shorter than 16oz Bud, but larger circumference). I will try regular 12 oz can next time. Any problem with stability? Foster's looked too big for cavity size in bird I bought. Anyone out there able to get their Foster's into their bird?
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wakondatch... I know there is a bone, inside in the back I believe, tha |