Last night;

Osso Bucco with a mushroom Risotto

This weekend:
Banh tom (shrimp cakes) for appetizers
Vietnamese chicken curry with toasted french bread

Recipe for banh tom:
1 pound raw shrimp
1-1/2 cups all-purpose flour
1-1/2 cups beer
1-1/4 teaspoons salt
1/8 teaspoon freshly ground black pepper
1 large sweet potato, peeled and cut into matchsticks
1-1/2 cups vegetable oil

Wash the shrimp and dry well.
Put half of the shrimp in a food processor or blender to make into a paste
Put the flour in a bowl and slowly stir in the beer, stirring until smooth; the batter should have the consistency of thick cream. Add salt and pepper. Transfer the shrimp paste to the batter. Stir well to combine, then add the sweet potato.
Heat the oil to 375 degrees. With a round, shallow ladle, scoop up about 2 tablespoons of the batter. Place a whole shrimp in the batter in the ladle. Drop into the hot oil and fry for about 1 minute, then turn over. Fry until the batter is a light golden brown and the shrimp is pink, about 3 minutes in all.

tomorrow night:

Tacos Al Pastor, cocido al carbón!!!! Con salsa de árbol o de pasilla

Muy rico, receta de méxico.
No mames güey!!!!!

I tried something different tonight. I saw a recipe in "Bon Appetit" for a salt crusted Porterhouse done in the oven. It came out just right, and I thought it was excellent, but my wife said she thinks it's better on the grill. If you're interested in trying it, it's in the latest issue that came in today's mail.

Sausages and peppers tonight. Should have made some polenta to go with. Oh well.

Made shrimp and clams in a garlic, butter and white wine sauce over linguine.

I have beef stew in the slow cooker for tonight.

A bunch of appetizers inc. caribou and fig terrine with rhubarb compote, smoked Sockeye salmon with capers, and some cheeses; mushroom (3 kinds) in vol-au-vents; grilled Romaine lettuce; grilled tenderloin with wine and roasted pepper reduction, orzo with grilled vegetables; tarte tatin.

We started with '90 Bollinger Champagne Grande Anée and '95 Nicolas Feuillate Champagne Les Mesnil, and I think it actually got better after that! '99 Kracher TBA Welchsrielsing #8 was the last wine. There must have been a bunch in between.

Ribeye aux poivres

I am thinking about a grilled ribeye for lunch.

Does anyone here make their own bearnaise?

Not bearnaise sauce usually, but bearnaise butter; an Epicurious recipe-- here's the link.

Very easy, refrigerates and freezes well so you can make it in advance, great on a variety of foods especially grilled vegetables, and easy to modify. I've substituted good balsamic for the white wine vinegar, which makes it even more red wine-friendly with steaks. One of my easy standby recipes.

quote:

Originally posted by Seaquam:

We started with '90 Bollinger Champagne Grande Anée and '95 Nicolas Feuillate Champagne Les Mesnil

Niiice!

Tonight:
rack of lamb with Pecan Chipotle sauce
http://www.epicurious.com/recipes/recipe_views/views/108052
butternut squash sweet potato polenta
steamed baby bok choy

we'll be drinking 2001 Yalumba Signature with it.

quote:

Not bearnaise sauce usually........

Thanks, it had been a while since I made a bernaise sauce so I made Filet Oscar with a chop salad on the side.

Friday night at Caravelle's:
Egg drop soup with the crunchies
Water spinach sauteed with strips of beef
Soft shell crab

Last night:
Hummus and pita bread
Chicken schwarma with yogurt sauce

Recipe for chicken schwarma (from epicurious.com):
3/4 cup fresh lemon juice
8 large garlic cloves, minced
2 tablespoons minced fresh thyme or 2 teaspoons dried
1 tablespoon paprika
1 1/2 teaspoons ground cumin
3/4 teaspoon cayenne pepper
2 3-pound chickens, split lengthwise, backbones removed and discarded
Lemon wedges

Whisk fresh lemon juice, minced garlic, thyme, paprika, cumin and cayenne pepper in small bowl. Place chicken in 13x9x2-inch glass baking dish. Pour marinade over; turn chicken to coat. Cover and refrigerate at least 6 hours or overnight, turning occasionally.
Preheat over to 425°F. Transfer chicken and marinade to large roasting pan. Season chicken with salt and pepper. Bake until chicken is golden brown and cooked through, occasionally basting with pan juices, about 50 minutes. Transfer chicken to plates. Garnish with lemon. Pass pan juices separately.