Spicy lemon grass mussels followed by blackened red snapper.
Grilled Garlic stuffed Sirloin steaks, Broccoli Pecorino Gratinata, Baked new potatoes then sauteed in evoo and rosemary. Love grilling in winter!!
Carolina Pulled pork sandwiches (cooked for 12 hours) on toasted onion rolls
Coleslaw
Vermont baked beans (made with maple syrup)
Coleslaw
Vermont baked beans (made with maple syrup)
Dungeness crab (the best crab 
) is finally in season, so on Friday night we had some crab - simply with drawn butter and some bubbles (NV Delamotte Brut) - as an appetizer. I then made some linguine with prawns and scallops in a white wine cream sauce. Tried a recipe that I hadn't used before, and unfortunately, it was only okay.
Last night I made braciole, and braised it for a couple hours. Served with mostaccioli. Yum....
) is finally in season, so on Friday night we had some crab - simply with drawn butter and some bubbles (NV Delamotte Brut) - as an appetizer. I then made some linguine with prawns and scallops in a white wine cream sauce. Tried a recipe that I hadn't used before, and unfortunately, it was only okay.Last night I made braciole, and braised it for a couple hours. Served with mostaccioli. Yum....
Grilled Chicken Cutlets
String Beans in olive oil and sundried tomatoes
The usual Monday "back on track" type meal.
String Beans in olive oil and sundried tomatoes
The usual Monday "back on track" type meal.
quote:Originally posted by Dom'n'Vin'sDad:
Dungeness crab (the second best crab
PH
Beef stew with crusty country french bread
smoked salmon, made with raisins and papaya, sweet potato, on a bed of baby spinach. Brie and sheep gouda and a golden delicious apple for dessert.
Stir Fried dungeness crab in a ginger/green onion sauce
Braised beef briskets in an oriental five spice sauce with radish
Garlic snow pea leaves
Braised beef briskets in an oriental five spice sauce with radish
Garlic snow pea leaves
Take out tonight:
Soft tacos from Chipotle
Soft tacos from Chipotle
quote:Originally posted by Dom'n'Vin'sDad:
Dungeness crab (the best crab
Last night I made braciole, and braised it for a couple hours. Served with mostaccioli. Yum....
The sea food dishes sound Awesome!! But I was wonderring what you use to season up the braciole??? I haven't had that in a while sounds great.
Some yummy meals up there. WEc - wondering what wine you paired with your meal? I find the ginger and radish to be challenging when pairing wines.
quote:Originally posted by PurpleHaze:quote:Originally posted by Dom'n'Vin'sDad:
Dungeness crab (the second best crab
PH
Maybe the light will go on one day, PH....
quote:Originally posted by napaccoast:
But I was wonderring what you use to season up the braciole??? I haven't had that in a while sounds great.
I took a top round and stuffed it with proscuitto, provolone, thyme, and seasoned it. Seared it and then braised in a red wine/tomato sauce. Took it out to rest and then dumped the mostaccioli in the sauce....
quote:Originally posted by Dom'n'Vin'sDad:quote:Originally posted by napaccoast:
But I was wonderring what you use to season up the braciole??? I haven't had that in a while sounds great.
I took a top round and stuffed it with proscuitto, provolone, thyme, and seasoned it. Seared it and then braised in a red wine/tomato sauce. Took it out to rest and then dumped the mostaccioli in the sauce....
That must have been tender, especially with 2 hours of braising!! I might give it a go later in the week, thanks.
Porterhouse Steaks. No wine (cooling out this week) and it took some will power. My favorite red wine meal
quote:Originally posted by conscious:
Some yummy meals up there. WEc - wondering what wine you paired with your meal? I find the ginger and radish to be challenging when pairing wines.
Conundrum.
Always goes well with Chinese.
Tonight:
Roasted Quail
Mushroom Risotto
w/ 05 Belle Glos Clark & Telephone PN.
Roasted Quail
Mushroom Risotto
w/ 05 Belle Glos Clark & Telephone PN.
Tonight I'm having leftover chicken salad sandwhiches with a 2005 domaine de Combillaty Brouilly Duboeuf Beaujolais.
Lamb shanks in a rosemary/mint sauce. '01 Greg Norman Limestone Coast Reserve Shiraz. Very nice....
Soft shell crab roll
Tempura roll
Kaki age (tempura of vegetables and chopped scallops-very yummy)
Grilled squid
Tempura roll
Kaki age (tempura of vegetables and chopped scallops-very yummy)
Grilled squid
quote:Originally posted by Bella Donna:
Soft shell crab roll
Tempura roll
Kaki age (tempura of vegetables and chopped scallops-very yummy)
Grilled squid
Eating chopped scallops tempura is equivalent to eating bread crumbs... What's the point of chopping it up?
Logic? You look for logic?
Stir-fried steak with scallions and peppers tonight
Stir-fried steak with scallions and peppers tonight
Last night: spaghetti rigati with Italian sausage.... as comforting as comfort food can be....
quote:Originally posted by WEc:
Eating chopped scallops tempura is equivalent to eating bread crumbs... What's the point of chopping it up?
The point of chopping it up is that kakiage is a fritter made of chopped seafood. The technique of creating kakiage involves chopping the seafood up and making it into a patty.
There! That wasn't so hard was it?
PH
Sure it is. Chopping up scallops is a waste of a delicate seafood that responds so well to searing. Might as well put a ribeye in a blender.
Hey, it's not my recipe! Take it up with the Japanese!! I'm sure they'd love to hear your opinion. They've been making it for several hundred years......
PH
They've been making it for several hundred years......PH
And kakiage isn't just a scallop thing. It's made with shrimp and other seafood as well. One reason it's chopped or torn into pieces is so that it can be mixed with chopped vegetables before being battered and fried.
PH
PH
Chicken marinated in ginger and balsamic vinegar
Garlic mashed potaoes
Pan fried spinach
Garlic mashed potaoes
Pan fried spinach
quote:Originally posted by PurpleHaze:
Hey, it's not my recipe! Take it up with the Japanese!! I'm sure they'd love to hear your opinion.
PH
Hey, I've been searing scallops for several hundred years.
quote:Hey, it's not my recipe! Take it up with the Japanese!! I'm sure they'd love to hear your opinion. Wink They've been making it for several hundred years......
Making it for several hundred years? If it takes that long to make it, I'm not interested.
quote:Originally posted by Board-O:
Hey, I've been searing scallops for several hundred years.
Now that's funny! Most good humor has a close connection to the truth. This may be a good bit closer than many might think!!
PH
quote:Originally posted by PurpleHaze:quote:Originally posted by WEc:
Eating chopped scallops tempura is equivalent to eating bread crumbs... What's the point of chopping it up?
The point of chopping it up is that kakiage is a fritter made of chopped seafood. The technique of creating kakiage involves chopping the seafood up and making it into a patty.
There! That wasn't so hard was it?
PH
Sou desu ne...
Tonight:
one of those unusual business dinners where the food is actually good:
Smoked duck risotto with asparagus and black truffle
NY strip with horseradish mashed potatoes and escargot bolognese
Chocolate souffle with creme anglaise
one of those unusual business dinners where the food is actually good:
Smoked duck risotto with asparagus and black truffle
NY strip with horseradish mashed potatoes and escargot bolognese
Chocolate souffle with creme anglaise
Leftover leg of lamb that was as good tonight as it was yesterday.
Last night:
Assoted cheeses and pate
Pork in wild mushrooms sauce
Five spice pork ribs
Assoted cheeses and pate
Pork in wild mushrooms sauce
Five spice pork ribs
Last night
Green split pea soup with dill
Roasted veal chops with shallots, tomatoes, and olive jus
Tonight
Roasted vegetable lasagne
Green split pea soup with dill
Roasted veal chops with shallots, tomatoes, and olive jus
Tonight
Roasted vegetable lasagne
Last night;
Wild Boar
Wild Rice with Cranberries
Swiss Chard
Wild Boar
Wild Rice with Cranberries
Swiss Chard
At Equestria restaurant in Germantown:
Roasted Half Duck Breast
18 oz. Angus T-bone w/Onion Rings
Chocolate Mousse
Roasted Half Duck Breast
18 oz. Angus T-bone w/Onion Rings
Chocolate Mousse
Guests for dinner tonight:
Assorted cheeses and pates
Roast prime rib
Assorted cheeses and pates
Roast prime rib