Wine Spectator Online Wine Spectator Forums Dining and Cooking September 2006 - What are you eating?
Wine Spectator Forums Dining and Cooking September 2006 - What are you eating?|
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 Tonight...pork ribs, with a marmalade/ginger/soy glaze. Really nice... |
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Chips, salsa and best beer in the world -Modelo Negra.
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Some veggies and herbs from the garden.
Tomatoes with buffalo mozzarella and basil. Zucchini saltimbocca with home dried duck instead of the proscuitto. White beans with tomatoes, garlic and sage. Cucumbers. Tonight, garlic and herb marinated rack of lamb. |
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Marinaded Skirt Steak
Chicken Kebobs with red peppers and onions Tortellini Salad with Olives, Onions and Artichoke hearts |
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steve8, Which wine? |
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2002 Yalumba Shiraz/Viognier. Paired well with the lamb.
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Not as well as a Northern Rhone, but glad it worked as a back-up.   |
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W+A, my cellar is seriously deficient on northern rhone wines. One cote-rotie, one hermitage, and a few crozes-hermitages and Saint-Joseph each. And I've enjoyed most of the wines that I've tried in the past too. I need to buy more wine I guess.
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Salad with Blue Cheese
Grilled Ribeyes w/ Blue Cheese Pasta with Butter Green Peas |
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Southern meal of country-fried steak, mashed potatoes, blackeyed peas and okra.
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Rack of lamb. Maybe a Mollydooker with it.
Just one more sip. |
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pork chops - picatta style
side of angel hair pasta in a basil marinara wedge salad - blue cheese dressing, gorganzola crumbles, and bacon chips. chose a 03' Ponzi PN for sippin' Yum! |
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Beef Braciole and Sausage in Tomato Sauce
Grilled Eggplant and Peppers |
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Angel hair pasta with bollainase (sp?) sauce. La Rasina 2003 Rosso di montalcino.
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Steamed king crab with a 2004 Pouilly Fume (Gilles Chollet)
Just one more sip. |
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A little partyy at my shop with Fra'Mani Toscana salame, Parma ham, mozzarella, Spanish olives and 2005 Poggio Della Costa Sergio Motturra. Then pizzas and sides from Delfina with '04 Felsina Chianti.
Much fun. Van She "Kelly" on the big screen. |
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Hey Grun, what no Duck or Goose products?
My daughter is no longer in Toulouse so my supply is running low. |
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I made this last month, but it turned out so good it's in my perm. rotation.
Simple Oven Roasted Chicken Breasts 2 bone-in, skin-on split breasts any fresh herb(s) - we used dill last night 2 cloves garlic 1/3+ cup chicken stock 2 slices butter (room temp) flour (optional) Preheat oven to 475 (yes, four hundred seventy five degrees) Slice garlic into the thinnest slices you can Seperate skin from meat on breasts Place fresh herbs under skin Place garlic slices under skin Spread butter on skin of breasts and season w/ salt and pepper. Pour chicken stock into oven-proof pan. Place breasts in pan, skin side up. Cook for about 25 mins, or until done. Use an oven mit or two to remove the pan from the oven. Remove chicken to a plate, and place the pan on a burner w/ high heat. Depending on the amount of stock used, the juices should be pretty thick already, but if not just reduce over high heat burner and pour over breasts when reduced to desired thickness. If you want really thick sauce, thicken with flour. We did the really thick sauce last night, and it was great... almost like a T-day sauce. Perfect for a "chilly" night in NJ. Go HOKIES!!! |
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Rack of lamb
Just one more sip. |
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Sounds good M. I will try that. |
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Don't worry about me, I still eat goose fat on regular basis, it's part of my exercise routine. p.s. Tell your daughter to get the hell back to Toulouse, or else. It's unacceptable. |
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Last night:
Cinncinati style chili (spaghetti topped with chili, minus the onions, and cheddar cheese) Conclusion --> Chili and spaghetti do NOT belong together. I like my chili with crackers or chips. For lunch: Spaghetti tossed with shaved pecorino, a dash of EVOO, chopped basil, and a sprinkle of red pepper flakes |
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Conclusion. You blew it Bella! Gotta do your Cincinatti Chili 4 or 5 way or it's just not right! PH |
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Last night:
Home made enchiladas, refritos and spanish rice. Cerveza Fria! PH |
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Yeah! Si se puede! |
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