quote:

Originally posted by PURPLE:
Pork loin topped with Cilantro/Peach Sauce

PH

Last night, I butterflied two BIG boneless/skinless chicken breasts. I preheated some EVOO and a tablespoon of butter in a pan. Salted and peppered the chicken and sauteed until done. I removed them to a warm plate, and deglazed with about 1/4 cup white wine and 1/4 cup chicken stock. I thinly sliced a medium shallot and coarsly chopped some plum tomatoes. After adding them to the juices, I stirred in a splash of heavy cream. When everything warmed, I placed the breasts back in the pan along with their juices. Very quick and tasty meal.

We had a 2004 Hess Collection Chard, which went quite well with the meal. Obviously, using this wine to deglaze really brought everything together.

Baked flounder with garlic, bread crumbs, butter and parsely. Steamed Broccoli in garlic, Carolina white rice.

Tonight:
Roast butternut squash soup w/the trimmings
Herb-roasted skin-on chicken breasts w/minced olives and mushrooms tucked under the skin, and ratatouille.
Perhaps a baked asian pear w/a healthy scoop of rum-raisin ice cream and dried currants.

Porterhouse Steak on the BBQ

Prime, dry-ages Porterhouses on Friday with an '00 Lewelling Cab.

Made a HUGE batch of chile on Saturday... served with ice-cold Coke.

Made Osso Bucco yesterday, and served with my last '95 Fuligni BdM.

quote:

Prime, dry-ages Porterhouses on Friday with an '00 Lewelling Cab.

Made a HUGE batch of chile on Saturday... served with ice-cold Coke.

Made Osso Bucco yesterday, and served with my last '95 Fuligni BdM.

Damm, T is a lucky gal to have you.

Now, if you can cook like this after you have kids - I'll really be impressed

That's the real trick.

Cooking and wine will always come first. j/k

Sat night birthday dinner:
Babe's fried chicken (supposedly the best fried chicken in the South named by Southern Living), southern biscuits with sorghum and butter, green beans, the most awesome creamed corn ever, mashed potatoes. Good lord...southern eating is why statins were invented

Last night:
Corn chowder
Turkey cutlets with pan salsa
Molasses spice cookies with cold Chai tea
With a NV Gruet Brut

quote:

Originally posted by Hunter:
Now, if you can cook like this after you have kids - I'll really be impressed

He should be more inclined to cook because of the kids.

Curried ground meat pies with potato and peas in puff pastry.

PH

quote:

Originally posted by PurpleHaze:
Curried ground meat pies with potato and peas in puff pastry.

PH

Empanadas?

Very similar, but these are definitely Indian in character. Used some good Madras curry powder that was sent by a friend! Great and simple recipe.

PH

quote:

quote:
Originally posted by Hunter:
Now, if you can cook like this after you have kids - I'll really be impressed

He should be more inclined to cook because of the kids.

"Like this" means Chile and Osso Bucco. Those probably won't go over too well with a 3 year old. He'll need to slip some Macaroni and Cheese into the menu a little.


Although my 4 year old son eats almost everything I make. But, I don't expect him to eat the bone marrow out of a veal shank...yet

Cav. Giuseppe Cocco spaghetti tossed with chicken, cherry tomatoes, EVOO, salt and pepper, fresh basil, and topped with red pepper flakes.

With a 2004 Numanthia Termes

Fresh italian sweet sausage over polenta. Fresh Mozzarella and Broccoli Raab on the side.

quote:

Originally posted by Hunter:
Fresh italian sweet sausage over polenta. Fresh Mozzarella and Broccoli Raab on the side.

Sounds great Hunter!

What wine are you pouring?

quote:

quote:
Originally posted by Hunter:
Fresh italian sweet sausage over polenta. Fresh Mozzarella and Broccoli Raab on the side.


Sounds great Hunter!

What wine are you pouring?

Nothing great. My wife opened a mondavi Pinot Noir before I got home, so I had some of that with her. It was OK, but it's Tuesday

The dish was very nice though. I hadn't made that in a long time.

Making some beef and vegetable soup to prepare for the cold front coming in...

I am pouring nothing as I am getting sick again...damn weather changes. It's 80 degrees today and will be 40 tomorrow

Grilled NY Strips

Went out with friends a few nights ago and had buffalo calamari and a dish called, 'dirty potatoes,' which are french fries with cheese, bacon bits, red peppers and an assortment of herbs. It's really terrific!


I haven't been cooking much lately, been too busy with work. However, I plan to prepare Thanksgiving Dinner. I have a new convection oven and a food processor.

This is my first food processor and I am really looking forward to using it. For years, I have chopped, sliced, diced, minced and pureed stuff by hand.

'Life is Change,' and I welcome this one.

I grilled sweet Italian sausages, sweet onion and red peppers. Had some left over sauce from the Osso Bucco the other night, so we had sausage, peppers and onions and a freshly baked hoagie roll and topped it with the leftover OB sauce. Served with a 1997 Armilla BdM.

We only had half the bottle, and it went great. Saved the other half for tonight... and you'll find out tomorrow what I'm making.

Angel Hair spaghetti under Littleneck whole clams and light tomato sauce.

Pan cooked porterhouse, tuscan style (bistecca florentina), sliced, topped with oven cooked maui onions in balsamic glaze over giant-sized crostini's, washed down with 04 alecs blend.

Roast prime rib with a 2000 Rafanelli Merlot