Tonight it's dry aged NY strips. For the Vino, I'm thinking Rioja.

Seared ahi with lots of wasabi and ginger (one of my faves in hot weather) and I'm thinking a Calera chardonnay. A late dinner....

quote:

Originally posted by Darlene:
Seared ahi with lots of wasabi and ginger (one of my faves in hot weather) and I'm thinking a Calera chardonnay. A late dinner....

Darlene,

Think of an off-dry wine, it will reward your ahi!

Hey, wine+art, thanks for the tip. Are you thinking more of a Sauvignon Blanc? Do you have one or two in mind? Tonight, we did Alaska salmon on a plank, with lime and cilantro. First time I tried the plank bit....very interesting....

Last nnight, ribeyes
Tonight, ribs

After eating nothing but seafood in Nantucket for 5 days, I made slow-cooked smoked pork ribs last night.

Last night, fish tacos (grilled tilapia).

Tonight, I'm thinking burgers.

the land fill

thanks to katrina

Pork loin butterfly chops marinated in:

dark sesame oil
red wine vinegar
soy sauce
crushed garlic
cracked pepper
fresh basil and rosemary

My new favorite marinade!!!

Still grilling the blues I caught a fews back, getting tired off them though, thinking a side of ribs might be in order fo 2night.

Ribeyes tonight

Cedar Plank Salmon,
With a Dijon, Maple Sirup, EVOO and dill baste !
Hmmmm Good..
Paired with a Stoneleigh Pinot noir.

quote:

Originally posted by Darlene:
Hey, wine+art, thanks for the tip. Are you thinking more of a Sauvignon Blanc? Do you have one or two in mind? Tonight, we did Alaska salmon on a plank, with lime and cilantro. First time I tried the plank bit....very interesting....

Darlene,

Sorry, just found your post.

I'm thinking about wines from Alsace like, Pinot Gris, Riesling and Gewurztraminer.

I enjoy an off-dry (touch of sweetness) to balance the wasabi and ginger. I also enjoy this style of wine with Thai, or any hot or spicy foods.

Good luck and let me know how you like them!

w+a

Lamb Rib Chops! Yummy....

Served with Parmesan Bacon Mashed Potatos
Grilled Asparagus with EVOO and Shaved Parmiggiano
Fresh Baked Bread

1995 Costanti Brunello.

PH

Marinated skirt steaks tonight

Last night I marinaded a huge pork loin in soy,pepper,garlic,onion,a bottle of Gonzo Imperial Porter and some fresh basil,sage,mint. On the grill and finished with some bourbon barrel oak, MMMMMM! Drank a bottle of Rochioli Estate Cuvee Pinot '04 and '01 Grgich Cab.

quote:

Originally posted by wine+art:

quote:

Originally posted by Darlene:
Hey, wine+art, thanks for the tip. Are you thinking more of a Sauvignon Blanc? Do you have one or two in mind? Tonight, we did Alaska salmon on a plank, with lime and cilantro. First time I tried the plank bit....very interesting....

Darlene,

Sorry, just found your post.

I'm thinking about wines from Alsace like, Pinot Gris, Riesling and Gewurztraminer.

I enjoy an off-dry (touch of sweetness) to balance the wasabi and ginger. I also enjoy this style of wine with Thai, or any hot or spicy foods.

Good luck and let me know how you like them!

w+a

Thanks!!

Last night, a 3 lb. medium rare tenderloin coated with MWagner7700's rub. Fabulous!
This was grilled with smallish Walla Walla onions, split down the middle and brushed w EVOO, pepper and Kosher salt.
Also featured were August red potatos (about the size of a large kidney bean) simpley steamed and drizzled with butter and parsley. These are extremely sweet, and I highly recommend them if you can find them.
The only dull spot was some California corn on the cob, picked way too long ago. Our local corn should be coming on in the next couple weeks, though.

quote:

Originally posted by mneeley490:
Last night, a 3 lb. medium rare tenderloin coated with MWagner7700's rub. Fabulous!

Thanks. But which rub are you talking about?

Friday night I made grilled hanger steak topped w/ homemade chimichurri sauce. Two things...

1. Hanger steak (which we've never had before) may just be one of the most flavorful cuts of beef there is.

2. Why didn't someone intoduce me to chimichurri sauce earlier? It is so easy to make, and tastes so good... plus you can put it on anything!!! Delicious.

quote:

Why didn't someone intoduce me to chimichurri sauce earlier? It is so easy to make, and tastes so good

Probably 'cause we thought you'd already tried it! A favorite with us too, but not something that always comes to mind.

Last night we made a summer-time favorite...

Grilled boneless, skinless chicken breasts with homemade salsa of home-grown tomatoes, yellow pepper, onion, hass avacado, cilantro and lime juice.

quote:

Originally posted by mwagner7700:

quote:

Originally posted by mneeley490:
Last night, a 3 lb. medium rare tenderloin coated with MWagner7700's rub. Fabulous!

Thanks. But which rub are you talking about?

mwagner7700, this one. Thanks, again!

Ah yes... from my Weber's book. That is still our favorite as well.

Burgers tonight from a different mix of meats

Ribeyes marinated in olive oil, red wine and lemon pepper overnight. Grilled medium and served with baby red potatoes grilled with onions, field green salad and fresh garlic, cheddar biscuits!