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Mother in Law did this and there were about 12 of us. I do not make the hand cut spaghetti. She does it great and I am thrilled to indulge in it whenever she makes it!, so I got the day off. It's nice to just show up and eat sometimes...  |
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Amen, brother. PH |
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Saturday night dinner was chicken saltimbocca, risotto with red bell peppers and zucchini. Paired with 2006 Prà Soave Classico. Dinner was much better than the wine.
“What is the soup du jour?"...It’s the soup of the day..."Mmmm, that sounds good, I’ll have that” - Lloyd Christmas |
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Corned beef and cabbage
Just one more sip. |
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Board-O, you seem to stir-fry a lot. I have never tried cooking Chinese at home; care to share your recipe? “What is the soup du jour?"...It’s the soup of the day..."Mmmm, that sounds good, I’ll have that” - Lloyd Christmas |
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It's never the same. If I'm using steak, I usually get skirt steak and trim it very well with a razor sharp knife, then cut it into uniform bite-sized pieces. Each ingredient is prepared separately. I take scallions, cut off the green portion and the root tips. I always peel away the outer layer and then wash and dry them and cut them vertically, then into 1 inch segments. I mince the garlic. If using snow peas, I cut off the tips and wash and dry them.
I use a heavy cast iron chicken cooker. It's like a heavy cast iron skillet, only the sides are higher and it has a glass cover. I add a tiny amount of peanut oil and, when it starts to smoke, stir-fried the steak, being careful not to fully cook it. I then put it and all juices in a bowl and add some more peanut oil, very little, and stir-fry the scallions, then remove them to another bowl. I then do the same with the snow peas. Next, I turn the heat and sautee the garlic, being careful not to let it brown. When it has sauteed enough, I add some of the liquid that has accumulated in the bowl with the steak, some dry Sherry, some chicken/Portobello demi-glace I've made and keep in the freezer, and whatever spices I feel like adding, maybe some 5 spice, or cardamom, cumin, savory, ancho chile, etc. I turn up the heat to reduce, then add the rest of the liquid from the steak. When reduced enough, I add a little soy sauce and sesame oil, then all the cooked ingredients and stir to heat through and serve. I think I do it pretty well. Guests request it. I serve it with chili sauce on the side for guests to add as they see fit. Just one more sip. |
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corned beef cabbage and carrots.
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Six pounds of corned beef, cabbage, potatoes, and carrots - prepared by my sweet Irish mother-in-law. I think that I ate half of the corned beef.
(UGHH) "It's easy to grin, when your ship comes in, and you've got the stockmarket beat, but the man worth-while, is the man who can smile, when his shorts are too tight in the seat." -Judge Smails |
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corned beef, cabbage, carrots and potatoes. Beer.
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Sounds good. Thanks! “What is the soup du jour?"...It’s the soup of the day..."Mmmm, that sounds good, I’ll have that” - Lloyd Christmas |
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At Valentino's Restaurant in Nashville:
Fried Calamari & Zucchini Grilled Italian Sweet Sausage topped with mozzarella cheese Shrimp Bisque Soup Veal Marsala flamed with Marsala wine, cream and mushrooms |
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Went to Pinot Provence last night in Costa Mesa with some friends and the soon to be Mrs. Glennk. Had the roasted angus beef filet, shallot confit, red wine jus, and pommes frites. Wines: 1970 Château Beau-Séjour Bécot (almost dead, but fun to drink), 2005 Château Pipeau (my friend bought a case and wanted to try one at this stage, was actually pretty open after about an hour 89-91), 2005 Domaine des Rémizières Crozes-Hermitage (brought by another guest, simple but nice 86-88).
“What is the soup du jour?"...It’s the soup of the day..."Mmmm, that sounds good, I’ll have that” - Lloyd Christmas |
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I forgot the Guinness! I have always thought of CB&C as a beer dish. But with no beer in the house, some improvisation was called for. I opened a Vouvray - not bad. The acidity cut through the fat and the slight sweetness paired well with the salt. Like I said - not bad. Got acid? @@@@@@@@@@@@ Everyone has to believe in something. I believe I’ll have another glass of wine. |
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The horror!!!! The horror!!!!   Romeo and Juliet are together in eternity.... |
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Pan fried veal cutlet
Roasted peppers with chopped olives and garlic Baked Red Potatoes, basted in butter, olive oil, rosemary |
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Barbecue on the beach in Bermuda tonight
Just one more sip. |
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Last night - grilled some marinated chicken thighs. A nice light salad to go with it. Ice water....
Romeo and Juliet are together in eternity.... |
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Last night....
Crispy duck. Popped a Cuvaison ATS Merlot. **************************** "Texas is the place where there are the most cows and the least milk, the most rivers and the least water in them, and where you can look the farthest and see the least." H. L. Mencken No place like home. |
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Tonight: herb crusted lamb chops, garlic-mashed potatoes, sautéed spinach; 2004 Robert Mondavi Napa Cab
------------------------------ "Hey Man, I'm drinking wine, eating cheese and catching some rays." Oddball |
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Is THAT what you've started to call Long Island now?   |
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fresh mozz
beefsteak tomatoes prosciutto balsamic Reggio Emilia silver with hug 03 syrah |
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Grilled cheese & bacon sandwich. Raw milk English Cheddar & Poacher Cheeses. Locally cured thick sliced bacon. Fresh artisanal bread schmeared with a little sweet butter for lubrication. Dogfishhead 75 (home blended) to wash it down. Life is good. Call the cardiac intensive care unit......
PH |
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oh man you had me drooling.. |
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No. I'm on the beach in Smiths Parish right now. Almost full moon is beautiful reflecting off the water. Just one more sip. |
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