Lobster and fennel stew
Duck breast, pan fried figs and cep mushrooms.
Tile fish with snap peas and carrot ginger purée
Shrimp and grits
Vietnamese meatballs with baguette
Braised goat dumplings
Korean wagyu beef fajitas with rice and kimchi
Deep fries Lemon me range with brown butter ice cream
Excellent food at Underbelly in HoustonThis message has been edited. Last edited by: xhoser,
Oven roasted split chicken breast with potatoes, and steamed green beans.
A better than average restaurant in Houston for sure.
Glad you enjoyed.
Grilled steak tacos.
Sounds like an interesting combo! I'm curious: what's the liquid? And which vintage of Montrachet did you have with it?
It was interesting. The stock was coconut milk and cream.
I had a glass of Moreau Chablis, ('10?) and a bottle of red Burgundy with our duck.
Making Kielbasa and Napa Cabbage this evening
“Appreciating old wine is like making love to a very old lady. It is possible. It can even be enjoyable. But it requires a bit of imagination.”
Monday – Kobe beef burgers on the grill with grilled onions and cheddar cheese. Excellent.
Tuesday – Beer and brown sugar brined pork chops on the grill with a side of roasted brussels sprouts. Paired with the fantastic 2008 Rhys Pinot Noir Family Farm Vineyard
This sounds excellent. I do a rosemary balsamic brine for pork chops, but I've never tried beer and brown sugar. Thanks for the idea.
Glenn - Can you provide some detail on the Beer brine please? I have some thick cut pork chops sitting on my counter right now. Too late for this round, but I might give it a try next time.
eggplant parm (roasted eggplant in anchovy-tomato-oregano sauce with ricotta quenelle, basil and panko crumbs with parm)
spaghetti (parsley/parm/pepper/pugliese olive oil from a friend)
Arguing with an idiot only proves there are two
Mussels in white wine sauce
Grilled veal chop with mushroom ragu and pappardelle
Check your e-mail for an incoming brine...
In the United States, anyone can be President. That's the problem!
it's my go-to quick dinner.
I just throw 2 haas avocados, 2 or 3 garlic cloves, a lot of fresh basil, salt, pepper, and olive oil into the food processor, then "chop" until smooth and creamy. sometimes i'll add crushed red pepper or cumin, or whatever else is calling to me from the spice cabinet. this will yield enough pesto for 2 generous servings.
i try to use a thick pasta to carry as much pesto as possible, and I try to throw in whatever meat i have laying around. preferably some sausage, but you'll never hear me complain about having to use lomo iberico or pata negra.
2 cups water, 2 cups dark beer, .25 cup salt, .25 cup brown sugar. It was pretty good although I was short on time so it was only in the brine for 2 hours. I'm sure it would be better with more time.
I have some abalone steaks from a Sonoma diving trip thawed and pounded out. I dust them in seasoned flour and saute with olive oil, garlic and a little butter, remove, de-glaze the pan with some stock and white wine and let it reduce, add the abalone back in with capers and serve piccata style with steamed broccoli and rice. Probably open a pinot or a NZ Sauvignon Blanc.
French-style Pot-Roasted Pork Loin with Marsala and Mushrooms tonight.
Dined alfresco tonight, and enjoyed a wonderful redfish with citrus salsa and margaritas. ( more than one, less than 10)
Burger Jones Takeout.
Taco night at the club tonight. Crispy carnitas on fresh corn tortillas. So simple but so good. Classic Margaritta on the rocks (no salt) hit the spot too.
2 nights ago, broiled cod
Last night, roast chicken breast with a shockingly great 2003 Le Vieux Donjon
Tonight, grilled prime NY Strips
Just one more sip.
[QUOTE]Originally posted by wine+art:
Dined alfresco tonightQUOTE]
days like today remind me why I live in Miami...
65 degrees out, not a single cloud in the sky.
Last night, as the temps dropped into the high 50's, I sat out on my new deck with a bowl of fresh pasta, basil and tomatoes from our yard, grated pecorino cheese, and some great olive oil.
i could've slept out there.
if this weather holds up, tomorrow's pig roast is gonna be one for the books...
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