steve8: Actually, I eat dinner at home every night that we do not eat either at a restaurant or at someone else's house.

Irwin

"Life is short....start with the dessert."

porc loin chops, pan fried and then roasted with apples, caramelized radicchio with sultanas and balzamic and 1995 Pertimali Brunello.
chi-ki-chi-ki-boom!

Free Martha!

The great weather served to motivate us to break out the charcoal briquettes. Basil and garlic dressed ribeyes accompanied by a splash of Casa Lapostolle Clos Apalta 2001. Candles figured in there somewhere as well.

malena

As soon as enough snow melts that I can get to the BBQ, we'll probably have dinner off the grill most every night- last year our favorite was a mixed grill of scallops, shrimp and vegetables, dressed with a little olive oil, garlic, basil and fresh ground pepper. I think a sparkler should be good with it, probably the Domaine St. Michelle.

We also like blue cheese burgers with carmelized onions, a ceasar salad, sweet corn and Sebastiani Sonoma cabernet.

Can't wait to get grilling again!

Cheers!

Why do you have to wait until the snow melts to BBQ? I've been doing it all winter!

Tonight for dinner - sat down with my new roomie for a "get to know you" meal:

Pork roast with provencal herbs and ruby port reduction
Rapini
Mashed sweet potatoes

It was very, very good!

i haven't seen snow since 1989
baked local ling cod with fingerling potato and kalamata olives warm salad with Saint-Bris Sauvignon.
somebody better start March thread.

Free Martha!

We had another couple over for dinner on Saturday for Swiss cheese fondue. It's sort of an annual tradition for us.

For appetizers we had:

- Pork chili empanadas
- Crostini served with Kalamata olive tapenade and also with sundried tomato butter.

Served with the appetizers: '00 Campus Oaks Lodi Zin and '02 Marquis Philips Shiraz. They both excellent.

With the fondue we served a '01 Saracco Moscato d'Asti and a '02 Leitz Dragonstone. Again, both wines delivered the goods.

Finally, for dessert we had a mixed fruit crostata, served with a '03 Selaks Sauv Blank Icewine. That made the success rate 5 out 5.

Couldn't ask for anything more, except I was so stuffed I couldn't eat another bite till Sunday evening.

Pan seared Fillet Mignon with a mustard port sauce, parmesan-chive smashed potatoes, and haricot verts with sauteed red peppers and carmelized onions. For dessert, a chocolate Amoretto fondue with flaming marshmellow.

To drink- a simple 2000 Sterling Merlot

No my wife expects me to cook like this every night.

"My friend with the best wine is my best friend"