2004 lingenfelder scheurebe kabinet halbtroken

cajun chicken (red pepper crusted) and piquant sauce over rigatoni

matched the scheurebe better than i would have imagined

the wine's racy grapefruit quality was magnified by the food

Grilled fresh local sweet corn
Onion and sage sausage
Blueberry and maple sausage
Roasted potatoe salad with double smoked bacon

Yesterday - scallops with salad of frisee, haricots and hazelnuts and copul of bottles of '03 Gruner Veltliner from Heidler.

Tonight - tomato dinner at Oliveto.

Great dinner last night. Oliveto's secured 3000lbs of prime tomatoes from small local growers and went all out to dazzle guests. The only slip up I could find was the way suckling pig was served at room temp, which is not my favorite, but I guess, I have to be thankful it was on the menu at all, so I don't hold it against them. One of the unexpected highlights of the dinner was bottle of '03 Faiveley Mercurey Clos Rochette.

Vietnamese Chicken Curry with toasted French bread

Not August, but Labor Day:


Shrimp with remolaude sauce on various toasted breads along with various other appetizers to be determined.
20 pounds steamed King Crab legs
4 pounds aspargus grilled over charcoal with orange butter.
20 steamed artichokes with drawn butter and horseradish sauce
10 pounds jumbo shrimp grilled over charcoal with various spices and olive oil.
Baby greens salad with strawberries and alvacado and secret red wine vinegarette.
Blackberry marcopone for dessert.
Have not decided on the wines yet, but will have 24 each Heineken's, Shiner Bock and Miller Lite. Dessert port to be determined.

quote:

Originally posted by Bella Donna:
Vietnamese Chicken Curry

This brings back very painful memories. I still can't go close to Vietnamese restaurants.

I made a pan roasted trout with tomato, zicchini and onion in white wine. Not bad, but needed a little something more... maybe more garlic.

The night before last, enchilada suizas:

Recipe from epicurious.com:
1 1/2 lb bone-in chicken breasts, skin removed
2 teaspoon salt
4 cloves garlic
5 peppercorns
1 lb tomatillos (about 8), husked
2 serrano chiles
1/4 cup loosely packed fresh cilantro
2 teaspoon vegetable oil
1/4 cup nonfat sour cream
8 corn tortillas (6" each)
1 1/2 oz Monterey Jack cheese, shredded


Place chicken in a large saucepan. Add 6 cups water, 1 teaspoon salt, 2 garlic cloves and peppercorns. Boil. Reduce heat to low; cover. Simmer 15 to 20 minutes. Remove chicken. Pull meat from bones; shred; set aside. Place tomatillos and chiles in a saucepan; cover with water; boil over medium-high heat 8 minutes. Drain, reserving 1/2 cup liquid. Transfer to a blender; add remaining 2 cloves garlic and cilantro; blend until smooth, adding liquid if necessary. Heat oil in a small saucepan over medium-¬high heat. Add tomatillo-chile puree; reduce heat to medium. Simmer, stirring constantly, 10 minutes or until sauce reduces to about 1 cup. Reduce heat, add remaining 1 teaspoon salt and sour cream. Stir about 1 minute. Set aside.

Heat oven to 350°F. Heat a skillet over medium heat; warm tortillas 10 seconds per side. Divide shredded chicken evenly among tortillas; roll up. Spread 1/3 sauce in a 9" baking dish. Arrange enchiladas in 1 layer, seam side down. Cover with rest of sauce; sprinkle with cheese. Bake 30 minutes or until cheese starts to brown. Serve immediately.


Last night:
Rotini tossed with sauteed onions, sliced ribeye, shredded carrots with EVOO, salt, pepper

My BFF made an onion casserole:
In the biggest casserole dish you can find
-Layer of sliced onions
-Layer of crushed Ruffles
-Layer of sliced onions
-Layer of crushed Ruffles
-Cream of mushroom soup mixed with half a cup of milk, poured on top of the layers
-Bake for 1 hour at 350

Somehow, our 1 hour ended up being almost 3 hours because the onions weren't getting soft enough.

Perfect summer dish

Tomatoes, cukes, vidalias, and mazza cheese. sprinkeled with evoo, balsamic, and janes crazy mixed up salt.

Grilled cedar plank salmon, with new roasted potatoes, and grilled baby asparagus.

To wash it down a nice bottle of 03' ponzi pn.

quote:

Originally posted by Bella Donna:
Somehow, our 1 hour ended up being almost 3 hours because the onions weren't getting soft enough.

Did you remember to turn the stove on?

quote:

quote:
Originally posted by Bella Donna:
Somehow, our 1 hour ended up being almost 3 hours because the onions weren't getting soft enough.


Did you remember to turn the stove on?

With her, it's usually best that she doesn't.