Since Bella and/or Board-0 havent gotten around to starting this thread, I figured I may as well.

Last night; Grilled marinated Skirtsteak. Yum!

Pork scallopini with a Portobello curry cream sauce- much better than the Mas Perinet.

Mushrooms Provencal
Salad of Endive, Apples and Walnuts
Duck Confit

Good start to the month....

PH

PH, did you make the confit yourself?

No, Board-O. It was served at a little country French place I like close to home called La Miche. I have never prepared this dish myself. On my "to do" list for this year. Recipes and guidance gladly accepted! I love a good confit.....

PH

Same here. grun posted a arecipe a while back. I have yet to make it, though I have a stock of frozen rendered duck fat.

Braised lamb shank... again. I'm hooked, great recipe here from Lucy Waverman.

Classic Braised Lamb Shanks
============================

These are the best lamb shanks ever according to my husband Bruce the lamb shank fanatic in our family. They are slow cooked and end up richly glazed with sauce.

2 tbsp vegetable oil
4 lamb shanks
2 tsp chopped rosemary
Salt and pepper
1 onion, chopped
2 cloves garlic, chopped
2 tbsp flour
1/2 cup red wine
3 cups beef stock
2 tbsp balsamic vinegar
1 tsp sugar
2 tbsp tomato paste
1 bay leaf
1 inch-wide strip orange peel
Salt and freshly ground black pepper
¼ cup chopped parsley

Preheat oven to 300 F. Heat vegetable oil in large Dutch oven over medium-high heat. Sprinkle lamb shanks with 1 teaspoon rosemary and season with salt and pepper. Brown lamb shanks on all sides about 2 minutes per side or until a dark brown colour. Remove from pot. Turn heat to medium-low. Add onions and garlic and sauté until softened about 5 minutes. Sprinkle onions with flour and cook, stirring, for 2 minutes or until flour has browned slightly.

Pour in red wine, bring to boil stirring. Add stock, balsamic vinegar, sugar, tomato paste, bay leaf, remaining teaspoon rosemary, and orange peel. Bring to boil again. Return shanks. Cover and bake for 1 hour. Turn lamb shanks in pan to braise the other side, return to oven and bake for 30 minutes longer. Remove lid and bake for another 30 minutes or until lamb is very tender and sauce is thick and rich. Remove bay leaf and orange peel before serving.

Serves 4

Soungs great, tb. That's another dish I love that I haven't gotten around to making yet.

Tonight, roast prime rib.

Rubbed and apple smoked pork ribs with Ch Lafaurie-Peyraguey '01 and '99 Relentless. Yumm!!

Scallops sauteed in butter, parsley, and garlic infused EVOO. With a nice sauce created by reducing the leftover liquids in the pan and adding white wine and cream with a touch of tarragon. Served with steamed baby spinach and roasted red bell pepper strips.

Accompanied very well by a crunchy mineral filled 2004 Tabordet Pouilly Fume with subtle fruits and focused acids.

GRILLED BABY BACK PORK RIBS WITH MUSTARD-BOURBON SAUCE

Damn, these were stellar.

Corned beef and cabbage. Yes, you read it correctly. I love it, and DnVsMom made another one last night.....

Shrimp/salsa bruschetta
Asparagus/bacon with wild rice
Salmon with vodka sauce

Should be an interesting and good dinner this weekend.

Mussels with coconut lemongrass milk and cilantro- They were ok.

Sonoma Duck Breast with spinach, herb gnocci, and butternut squash and berries. Outstanding

Mascarpone, Brie, pistachio Cheescake with bluberries, blackberries, rasperries and strawberries. Oustanding again.

quote:

Originally posted by Dom'n'Vin'sDad:
Corned beef and cabbage. Yes, you read it correctly. I love it, and DnVsMom made another one last night.....

I love it as well, you have good taste DnV'sD.

Hunter's Meatballs.

I'm serious.

Thanks, spo...

Last night - Rigatoni in a bolognese sauce...

Had a nice dinner with T-Birds in NY. No pics, but I think I remember what we had between the four of us. Frog legs, scallop seviche, lobster tail, suckling pig, and cheese. We had wine too, but I only remember mine: '03 Gevrey Chambertin - one VV from Bachelet and one from Charlopin Parizot, cuvee "Les Evocelles". Both were excellent. Tbird's wines were good as well but I don't know what it was; one was a Priorat and another some kind of Super Tuscan.

To all of you out there, Tbird liked my Burgundies. And you thought you knew the man.

quote:

Hunter's Meatballs.

I'm serious.

Looking back on it, I wish I posted a more precise recipe. It was more of a sauce thing than specific to meatballs (I forgot to add a few things). But, for someone like yourself who has a clue (unlike a certain someone) - I'm sure it was workable and hopefully it came out ok for you.

Last Night: Fresh Linguini, hot sausage, and broccoli raab.

quote:

Originally posted by Hunter:
and broccoli raab.

You really like it, don't you?

quote:

Originally posted by Hunter:
I'm sure it was workable and hopefully it came out ok for you.

Yep, no problems at all. I actually liked the meatballs better than the sauce, but I have to admit that I rushed it (didn't let it do the sit time) and I skipped the pork ribs, so it was really my fault more than anything. Also, turns out I am an onion guy, so more onions next time. All in all, a very satisfying hearty recipe for midweek fare.

Tomatoe and Artichoke heart salad.
Corn
Grilled Ribeyes.

Oddly enough, I had ribeyes in the freezer. I threw them on the grill and they came out perfect.

Chicken in a portobello cream sauce.

Homemade Pizza

bagel w/sockeye