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I'll post the exact recipe for you later.
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Ty
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Who is Ty?
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Tonight it's Veal loin chops with radicchio, white beans and rosemary and a 2003 Fortia CdP Cuvee du Baron (hey btw Fut & basecadet, I just popped the cork and it doesn't smell like a goat's ass, does that mean it's okay?).
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No goat's a$$ on the nose?? You got ripped off!!
Btw, you dish screams Brunello, but as long as you are not serving Napa Cab, I am happy.  |
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alas, I am Brunello-less
 maybe I can pop a Chianti instead. sniff. |
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Something along the lines of Fontodi would be great. You are alright though, don't worry too much. How is the wine drinking?
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Thank you I was lazy to write the all thing but I guess I should have because now I'm writing even more, so I guess I learned my lesson and for some reason now I can't stop typing, this is really weird, it never happened before, what can I do? Please someone help me!!  |
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I know what you meant, but still, who is Ty?
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*sigh*
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Pretty good, a little closed at first but it really started to open up a bit more toward the end. Really good grip but too hot for now, I'd give it an 89-91. Folks on cellartracker have gone bananas for it, but it needs time to come together. I wouldn't say that it was overripe though either. Good value since I paid $20CDN for a 375mL. I won't be touching the rest for a while. |
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Grilled Lamb Rib Chops
Risotto Salad PH |
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Panda Shanks
 PH |
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Sushi
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Poussin en cocotte
Just one more sip. |
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Scallops in hazelnut butter with Champagne: Duval Leroy NV.
...................................... When I think of a bad taco, I think of you - Tannic Bastard |
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A very Grunhauser type meal there. This case file is still open. |
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I just ate an early lunch of:
fresh sardines on sprouted rye bread with sambal olek and wasabi fumi furikake and laver strips, and a side of quinoa red bean salad with cilantro, garlic and red onions. Oh and some blue corn tortilla chips. yumyum! |
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Last night:
Grilled hangar steak Sauteed mushrooms Pan fried potatoes Mesclun Salad Baguette Chocolate brownies If I ever get an opportunity to request a "last meal" this could be it. YUM! PH |
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Scallops with asparagus sauce; grilled Muscovy duck breasts with pomme frites.
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I cooked this Friday night for a party of 15 and I thought I would share this recipe. I multiplied the recipe by 4 so I could feed 15 people. I slow smoked this for about 5 hours then grilled it on a hot grill for about 15 miutes to sear in the juice.
With summer fast upon us I thought I would share a recipe that can start the grilling/smoking season off with a bang. "The marinade lends a faint sweetness that caramelizes on the grill, and the pork is delicious hot or served at room temperature. We like it as part of a Southern buffet with abundance plum chutney, bean salad, and/or sweet potato salad. Servings: 6 to 8 as part of a buffet; serves 4 generously as an entree 2 pounds fresh pork tenderloin, trimmed 1/4 cup bourbon 2 tablespoons molasses 1 tablespoon crushed red pepper flakes 4 cloves garlic, crushed 2 bay leaves, crushed 10 sprigs fresh thyme, coarsely chopped 6 sprigs fresh sage, coarsely chopped 3/4 cup olive or peanut oil salt Combine the bourbon and molasses. Add the remaining ingredients and roll the pork in this marinade. Refrigerate 8 hours, or overnight, turning occasionally. Remove the pork from the marinade, season with salt, and smoke over hickory, cherry, or applewood, basting with the marinade, for 15 to 20 minutes. The pork may then continue to cook on a smoker, be finished on a grill, or be roasted in a 350 degree oven until it reaches an internal temperature of 145 to 150 degrees. Remove from heat and rest the tenderloin for 10 minutes before slicing. This can be made ahead and refrigerated; bring to room temperature before serving." pissing people off since 1971! 'A government big enough to give you everything you want, is big enough to take away everything you have.' -Thomas Jefferson |
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black bean soup flavored with various chinese condiments and a friend's mom's homemade hotsauce.
Chinese condiments are the best, if you can handle the heat... |
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Turn in your toque! Just one more sip. |
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Friday - Pan Fried Tilapia with garlic shrimp butter sauce and a 2003 Chablis
Saturday - Flat-iron steak in a southwest marinade over mesquite with a 2001 Luna Sangio Sunday - Chicken breasts cooked in an Italian tomato artichoke sauce and served with a 2004 Sancerre Got acid? @@@@@@@@@@@@ Everyone has to believe in something. I believe I’ll have another glass of wine. |
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Braised Lamb Shank
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