NY Strip Steaks PH's pan-fried (except they were oven roasted) spuds topped with sour cream, crumbled baked bacon, shredded cheese Roasted broccoli sprinkled with garlic, salt, pepper, and EVOO
Accompanied by a 2001 Sophia's Cuvee Napa Valley Cab + 50 degree Texas weather...life don't get better than this!
We have an election next week for Judge in one of the Eastern Shore counties in Maryland. One of the candidates is Joanne Asparagus. Her campaign signs say, "Pick Asparagus for Judge."
I am not kidding.
It reminds me of years ago when the Senate Judiciary Committee was holding hearings on the nomination of Warren Burger to be Chief Justice of the Supreme Court. The hearings grew testy. I saw a newspaper headline: Senate Grills Burger with Relish.
Blue gal is back home visiting her family for two weeks. I think I will be eating cereal, sandwiches, pizza, and steak. But I plan to wash it down with good wine (except the cereal....what? do you think I am an alcoholic or sometheing!!??).
---------- "Sometimes when I reflect back on all the wine I drink I feel shame. Then I look into the glass and think about the workers in the vineyards and all of their hopes and dreams . If I didn't drink this wine, they might be out of work and their dreams would be shattered. Then I say to myself, 'It is better that I drink this wine and let their dreams come true than be selfish and worry about my liver."
- Jack Handy
Posts: 1107 | Location: San Diego | Registered: Jan 17, 2006
Originally posted by Bella Donna: What a great way to start off November:
NY Strip Steaks PH's pan-fried (except they were oven roasted) spuds topped with sour cream, crumbled baked bacon, shredded cheese Roasted broccoli sprinkled with garlic, salt, pepper, and EVOO
Accompanied by a 2001 Sophia's Cuvee Napa Valley Cab + 50 degree Texas weather...life don't get better than this!
Posts: 1411 | Location: Little Rock, AR | Registered: Oct 06, 2006
Hunter, would you mind posting the crab sauce recipe? I covet it.
Sure. It's pretty straight. I'm not sure how many people you will cook for.
I make my base sauce, without the onion and of course - no meat. For today I used 4 cans of Pastene tomatoes, 3 garlics, extra virgin olive oil. Heat the oil and garlic yada-yada, pour in tomatoes, add salt, pepper and red pepper. I only use red pepper when doing crab.
1 dozen fresh blue claw crabs cleaned (not in season all the time for some areas). "Fresh", meaning they were alive when you got them. I let my fish guy cut and clean them. When I get them home I cut them in half. It's just easier to stir the sauce and makes more room - you can get more in there. Easier to eat later as well. This sauce should only be made within 24 hours of getting the crabs. The fresher - the better.
After sauce is cooking for 30 minutes, I toss the crabs in and let them cook on low heat 8-10 minutes or so - crabs cook very quick. Turn heat off and remove from heat source. Add fresh basil. Let sit for 3-5 hours or longer. You can even cook this the night before and put the whole pot in the fridge overnight - it will be even better. But, it will taste very crab like. I like it, but others may prefer the crab being more subtle. The crabs soak up A LOT of sauce, so 4 cans is not THAT much when cooking with a dozen crabs.
Re-heat and then remove crabs into bowl for feasting on the side . Sauce should stay in pot, poured over spaghetti and some poured into separate cup or bowl for the table. My family likes to pick on the crabs after eating the pasta with the sauce.
It's open to variances. The 2 keys are good tomatoes and fresh crabs obviously.
Posts: 7345 | Location: Long Island, NY | Registered: Sep 27, 2003
Originally posted by Bella Donna: What a great way to start off November:
NY Strip Steaks PH's pan-fried (except they were oven roasted) spuds topped with sour cream, crumbled baked bacon, shredded cheese Roasted broccoli sprinkled with garlic, salt, pepper, and EVOO
Accompanied by a 2001 Sophia's Cuvee Napa Valley Cab + 50 degree Texas weather...life don't get better than this!
Gotta love it
Posts: 1465 | Location: Dem Hills, CA | Registered: Jan 03, 2004
Fusilli tossed with green and red bell peppers, carmelized onions, and grilled garlic sausage accompanied by a 2004 Hitching Post Highliner while watching Desperate Housewives...damn!
Had a very nice beef shoulder with garlic infused mashers and green beans at a dinner at the club Saturday. Drank four different '02 Napa Cabs (Ruston, Merryvale Starmont, Sequoia Grove, and Rombauer) with it and an '03 (Neal). The wine standout was clearly the Ruston.....
Romeo and Juliet are together in eternity....
Posts: 6170 | Location: Elk Grove, CA, USA | Registered: Dec 06, 2003
Has anyone started thinking about what wine they'll be drinking for Thanksgiving? I'm still trying to decide on something that will taste really good with roasted turkey. What are your suggestions?
About Wine http://www.about-wine.com Wine appreciation for regular folks!
Originally posted by Bella Donna: What a great way to start off November:
NY Strip Steaks PH's pan-fried (except they were oven roasted) spuds topped with sour cream, crumbled baked bacon, shredded cheese Roasted broccoli sprinkled with garlic, salt, pepper, and EVOO
Accompanied by a 2001 Sophia's Cuvee Napa Valley Cab + 50 degree Texas weather...life don't get better than this!
Gotta love it
I noticed that too. If there is anybody here who should stay off food threads more than the Kitchen Whiz, I'd be surprised.
Just one more sip.
Posts: 24999 | Location: NY | Registered: Oct 18, 2001
Originally posted by Jason Connors: Has anyone started thinking about what wine they'll be drinking for Thanksgiving? I'm still trying to decide on something that will taste really good with roasted turkey. What are your suggestions?
Posts: 1411 | Location: Little Rock, AR | Registered: Oct 06, 2006
Grilled cheeseburgers with carmelized onions on toasted onion rolls Sweet potato baked french fries Test run on the sausage cornbread dressing (Julia Child's recipe) It's ready to rock and roll...
This sauce should only be made within 24 hours of getting the crabs. The fresher - the better.
. Sauce should stay in pot, poured over spaghetti and some poured into separate cup or bowl for the table. My family likes to pick on the crabs after eating the pasta with the sauce.
