TW that sounds fantastic!!!

Shrimp! Brined and then marinated in sesame oil, soy sauce, champagne vinegar, garlic, and pepper. A real treat with a 2004 Sancerre.

Burgers tonight.

We had grilled marinated skirt steaks tonight and paired them with a 2003 Scala Dei Cartoixa.

It's so inspiring to know that folks are grilling exotic delights such as NY strips, marinated skirt steaks, "Last nnight ribeyes” (obviously hung over), "Ribeyes tonight" (Board-O loves those ribeyes), “Lamb Rib Chops!”, “boneless, skinless chicken breasts” (sounds suspiciously like the guy doing the grilling), "burgers" and "burgers from a different mix of meats."

I’m SO excited! I’m going to try ALL of these!!! Thanks for the ideas, y’all!

Purple teeth,
a fine cut with a good rioja is a beautiful thing. I'm doing lamb shanks and rioja!

quote:

Originally posted by Darlene:

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!!

Wow, thanks! I signed onto this forum to get ideas of what kind of wine would go with Thai food. I cook a lot of Thai food so this comes in handy!

We grilled up some veal chops w/ sea salt and freshly ground black pepper. As soon as I took them off the grill, I drizzeled them with juice from 1/2 lemon. I sauteed some fresh spinach in evoo, and sprinkled some McCormicks lemon-pepper seasoning on top. The lemon juice really went well w/ the veal chops.

quote:

Originally posted by Nampung:

quote:

Originally posted by Darlene:

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!!

Wow, thanks! I signed onto this forum to get ideas of what kind of wine would go with Thai food. I cook a lot of Thai food so this comes in handy!

Great, and hope you post again!

w+a

Over the weekend -

Fresh wild Coho salmon, a nice rib eye, and some chicken tonight....

Since we ate at the Ryland Inn after my CFD Friday night, (see related thread) I made 28-day dry aged prime porterhouses served w/ grilled "Jersey fresh" asparagus and served 2003 Neal Rutherford Dust for our 2nd Anniversary last night.

Happy anniversary.

Thanks!!!

We officially ended August with teriyaki marinated burgers and a big slice of fresh, grilled pineapple on top.

Porterhouse and a 1983 Leoville Las Cases tonight