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Beautiful ribeye tonight...as well as some chicken to last me for the next couple of days/
"Fair thoughts and happy hours attend on you!!"
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| Posts: 757 | Location: Boston, MA | Registered: Nov 19, 2003 | |
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marinated skirt steak
Just one more sip.
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Tomorrow at the Yankee-Met game tailgate- ribeyes with red wines yet to be decided. We'll cook over mesquite wood.
Just one more sip.
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quote: Tomorrow at the Yankee-Met game tailgate- ribeyes with red wines yet to be decided. We'll cook over mesquite wood.
You should get some good stares in the parking lot with THAT set up. Especially from the bud light (burp) and hot dog crowd. |
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| Posts: 7345 | Location: Long Island, NY | Registered: Sep 27, 2003 | |
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We do, but I don't mind. We bring a folding table and chairs, a grill, wine, and wine glasses. We'll light the wood, then sit down for some wine and cheese and assorted other appetizers. Then I'll put on the steaks and baking potatoes. Afterwards, I dump the coals and douse them, and we pack everything up and are in our seats for the opening pitch. It would be perfect if the damn Yankees could remember how to play winning baseball.
Just one more sip.
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quote: What, no time to eat on Tuesday?
 Yup. Just wasn't on the grill!! It was fabulous, and given the location (isolated Caribbean island) it was even better! quote: You were grilling your own food while away on vacation?
Absolutely! We stayed in a villa with a nice kitchen. Two good friends were down with us staying in a smaller bungalow on the beach. We would get together at our place for most of our breakfasts and lunches, and many dinners. It gave us the flexibility to eat when we wanted, and eat very well! Our friends "imported" a ton of fixings for great meals, bloody marys and more. This island is very primitive, and even thought the resort kitchen did a very nice job, other than seafood their choices were somewhat limited. Loved the place though! PH |
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| Posts: 9659 | Location: Maryland, USA (DC suburbs) | Registered: Nov 22, 2003 | |
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At a large family gathering: Salmon fillets grilled over Alder wood. The sides were pot-luck and ranged from Jell-o fruit salad  to potato salad. The meal was served with an inexpensive Delicato SB that was a hit with most everyone. BTW, my job was to grill the salmon and pick out the wine. 
Got acid?
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Everyone has to believe in something. I believe I’ll have another glass of wine.
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| Posts: 1101 | Location: Redstate USA | Registered: Mar 01, 2004 | |
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Tonight for dinner, I grilled two pizzas: one with fresh mozzarella, basil, and tomatoes (which had been sliced and sprinkled with minced fresh garlic, sea salt, pepper, and EVO), and one with hot Italian sausage, green and red peppers, and onions, all of which had been grilled a few minutes before being sliced and thrown on the pizza. Yum. I love grilled pizza!
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| Posts: 333 | Location: Back in the Windy City!!!! | Registered: Apr 07, 2005 | |
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Oh I love that Gruner quote: Originally posted by Alta:
Spice rubbed salmon. Grilled asparagus with olive oil, garlic, and Kosher salt. Spring mix salad with toasted walnuts, diced red pepper, a simple XV olive oil/red wine vinaigrette dressing and grated Parmigiano Reggiano.
Wine:
'03 Huber Gruner Veltliner Obere Steigen
Joe
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[QUOTE]Originally posted by Bella Donna:
Sounds like some good pizzas jennj007. How differently do grilled pizzas taste than oven-baked pizza?[/QUOTe
They're definitely different than what you'd get from most pizza places. The grill provides a different texture to the crust, as well as a different flavor. Another big difference is there's no sauce, and a lot of times I don't use cheese, either. The sausage pizza I made last night had no cheese.
They're so easy to make, Bella, you should try it. Just make (or buy) pizza dough, get your grill hot, and put the dough on the rack. That's the tricky part. Then close your grill for a couple of minutes, and when you have some light grill marks (don't burn it), carefully flip it and immediately put on your toppings. Close the grill again, and it's done in 3-4 minutes. If you do use cheese and you want it to melt, turn off the grill (assuming you're using a gas grill) and leave it for another minute or two.
I do these all the time when I throw parties. I love to do red bell pepper and feta, or sometimes even pear, walnuts, and blue cheese.
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| Posts: 333 | Location: Back in the Windy City!!!! | Registered: Apr 07, 2005 | |
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quote: Originally posted by jennj007:
[QUOTE]Originally posted by Bella Donna:
Sounds like some good pizzas jennj007. How differently do grilled pizzas taste than oven-baked pizza?[/QUOTe
They're definitely different than what you'd get from most pizza places. The grill provides a different texture to the crust, as well as a different flavor. Another big difference is there's no sauce, and a lot of times I don't use cheese, either. The sausage pizza I made last night had no cheese.
They're so easy to make, Bella, you should try it. Just make (or buy) pizza dough, get your grill hot, and put the dough on the rack. That's the tricky part. Then close your grill for a couple of minutes, and when you have some light grill marks (don't burn it), carefully flip it and immediately put on your toppings. Close the grill again, and it's done in 3-4 minutes. If you do use cheese and you want it to melt, turn off the grill (assuming you're using a gas grill) and leave it for another minute or two.
I do these all the time when I throw parties. I love to do red bell pepper and feta, or sometimes even pear, walnuts, and blue cheese.
jennj, So, where do you live?
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It's good to try them young too and then let them age - James Suckling
Infanticide can be very satisfying - Robert Parker
I drink mine young to avoid disappointments - James Laube
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| Posts: 5067 | Location: Atlanta, GA | Registered: Jun 03, 2004 | |
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Center cut, fresh, Cooper River Salmon charcoal grilled on cedar plank - incredible! With ‘03 Kosta Browne RRV PN.
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It's good to try them young too and then let them age - James Suckling
Infanticide can be very satisfying - Robert Parker
I drink mine young to avoid disappointments - James Laube
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| Posts: 5067 | Location: Atlanta, GA | Registered: Jun 03, 2004 | |
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quote: Originally posted by Bella Donna:
California...where else are there earthquakes and wildfires?
Yeah, Baby!!! It makes me wonder if I should just drink up everything instead of trying to cellar it- who knows when the joint will burn to the ground...or fall into a giant crack in this lovely spinning sphere we call home.  |
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| Posts: 333 | Location: Back in the Windy City!!!! | Registered: Apr 07, 2005 | |
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Last night - wild king salmon fillet, halibut skewers in a dill and butter sauce. Tonight - sea scallops and prawns in thai/lime/ginger marinade and NY strips....
Romeo and Juliet are together in eternity....
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| Posts: 6746 | Location: Elk Grove, CA, USA | Registered: Dec 06, 2003 | |
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Baby back ribs tonight
Just one more sip.
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quote: Originally posted by Bella Donna:
Copper River King Salmon with steamed broccoli...perfect light dinner prior to a 3.2 mile run this evening
Isn't that a 5k run?
pissing people off since 1971!
Censorship reflects society's lack of confidence in itself. It is a hallmark of an authoritarian regime. ~Potter Stewart
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| Posts: 3409 | Location: oklahoma city, usa | Registered: Aug 15, 2004 | |
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quote: Originally posted by seanr7: quote: Originally posted by Bella Donna:
Copper River King Salmon with steamed broccoli...perfect light dinner prior to a 3.2 mile run this evening
Isn't that a 5k run?
A little over. 5K=3.1, 10K=6.2
Joe
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Wine is like potato chips around me...if it's open, it's gone.
Come visit me sometime at http://www.winexiles.com/
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| Posts: 10111 | Location: Arlington, Texas | Registered: Aug 30, 2002 | |
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