Trying a "salad" tonight, consisting of cold poached white asparagus segments, suppresata, oil-cured pitted black olives, minced scallions, mozzarella, cashew nuts, and a dressing of evoo and balsamic vinegar and spices to be determined. I have no realistic idea of what the result will be.
Along with that will be grilled ribeyes, grilled red and yellow peppers, and an assortment of cheeses and pates.
Just one more sip.
Posts: 25036 | Location: NY | Registered: Oct 18, 2001
Hind of young venison roasted with garlic, shallots, fresh rosemary, guanciale and pork rind lardings, basted with a Riesling/ pork stock blend... Wild rice and cilantro pilaf and a steamed Taiwan cabbage to accompany. As for the wines, a 2003 Chateau Faugeres and a 2004 Kistler Chardonnay. I have relatives over so it has been quite the weekend for food and family.
This message has been edited. Last edited by: captain cancun,
Posts: 35 | Location: BC | Registered: Apr 15, 2009
I was going to do a test run for Thanksgiving dinner including a fried turkey tonight but after multiple precautions from sales associates at various retail locations, it freaked me out enough to where that idea is on hold. Instead, it was:
Brussel sprouts with bacon Mashed potatoes Macaroni and cheese Cornbread dressing with Andouille sausage Turkey in the oven and will be ready after 10:00 pm
Originally posted by Bella Donna: I was going to do a test run for Thanksgiving dinner including a fried turkey tonight but after multiple precautions from sales associates at various retail locations, it freaked me out enough to where that idea is on hold. Instead, it was:
Brussel sprouts with bacon Mashed potatoes Macaroni and cheese Cornbread dressing with Andouille sausage Turkey in the oven and will be ready after 10:00 pm
Another idea would be roasted chicken, in the style of julia child...
Turkey breast (marinated in a melange of white wine, parsley, mint, coriander, cummin and garlic) After, reduced the marinade by half and served over the Turkey. (nice )
KSC - you should watch what you're doing when making a sauce out of marinade. Due to the bacteria is really, really, really frowned upon and almost dangerous. You're better off to split the marinade into two batches - one to marinate the meat, the other the make a sauce.
Thanks for the warning, Fut. Logical and warranted. This was following an "Ottolenghi" recipe (great book, BTW). It worked out very well. I marinated (in the fridge) for 2 hrs (the book suggested 24 but I wanted to try for a meal the same evening). Turned out great.
I think g-man's suggestion likely comes into play here. At any rate, I felt no ill effects at all. I also like your idea of just splitting the marinade into two parts and no worries to be had. Good idea.
Friday night - grilled skirt steak, grilled bacon wrapped potatoes, green salad. 2005 Sbragia Family Cabernet Sauvignon Rancho del Oso and 2004 Souverain Cabernet Sauvignon Winemaker's Reserve.
Saturday night - tacos at Chevy's. A group of us went out after an alumni golf tournament.
DomnVin are at the cabin with the grandparents, so DnVsMom and I got to go out to dinner Sunday night - Shrimp sauteed with garlic, parsley, red chili, olive oil and wine as a starter, cannelini bean with braised duck and Spanish chorizo soup, and crusted lamb medallions with Yukon gold mashed potatoes, sauteed greens and cauliflower. 2007 Etude Chardonnay and 2004 Etude Cabernet Sauvignon Rutherford.
Romeo and Juliet are together in eternity....
Posts: 6183 | Location: Elk Grove, CA, USA | Registered: Dec 06, 2003
Originally posted by Board-O: Trying a "salad" tonight, consisting of cold poached white asparagus segments, suppresata, oil-cured pitted black olives, minced scallions, mozzarella, cashew nuts, and a dressing of evoo and balsamic vinegar and spices to be determined. I have no realistic idea of what the result will be.
Along with that will be grilled ribeyes, grilled red and yellow peppers, and an assortment of cheeses and pates.
DnVsMom and I were able to go out to dinner again, so we ventured to a fairly new restaurant in mid-town Sacramento.
Started with Manila clams steamed with Duvel Belgian ale, grain mustard, bacon, leeks & garlic, and fries, and pan-seared veal sweetbreads with pancetta, pearl onions, cranberries and quince butter sauce.
Mains were sautéed shrimp, halibut & Manila clams tossed with fire-roasted radiccio and house-made squid-ink pasta for DnVsMom and I had brandied cherry glazed duck breast over risotto with wood-roasted sunchokes, spinach and parmesan.
A few different glasses of wine: 2007 Martín Códax Albariño Rías Baixas, N.V. Zonin Prosecco, 2008 Shoofly Buzz Cut, and 2004 Beringer Vineyards Merlot Bancroft Ranch.
Romeo and Juliet are together in eternity....
Posts: 6183 | Location: Elk Grove, CA, USA | Registered: Dec 06, 2003
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