February 2006 - What are you Dining On?

We roasted an injected free-range organic chicken tonight.

quote:

Originally posted by Board-O:
We roasted an injected free-range organic chicken tonight.

What a coincidence!

We ingested a roasted free-range organic chicken tonight.

Roasted Yukon Gold potatoes, roasted carrots, roasted red onions ... great dinner with not a whole lot of effort. What could be better?

Caviar
Pan-seared foie gras
Magret with wild rice
Poached pears

(That's not what we ate. That's what could be better.)

Rutabagas.

I love rutabegas!

Pollo alla funhgi with a '98 Fuligni.

quote:

I love rutabegas!

Eat Hooterville Rutabegas.

Yam pla grab
Kanom jeeb
Satay

Singha beer....

PH

I've got what looks like a good recipe for lamb and bell pepper stew, so that's what I'm planning to make tonight. And a nice Bordeaux or Cab to be determined.

Roast Duck

Grilled a tri-tip. '03 MWC House Red to go with it...

Broiled flounder tonight.

Oil-packed anchovies.

Tonight, asiago and artichoke toasts, shrimp-filled beggar's purses, roasted red pepper and tomato soup, mesclun salad, roasted Sockeye salmon fillets and maple-butter sauce with grilled polenta and roasted asparagus, apple tarte tatin. I'll be in the kitchen for a little while today.

Stir-fried steak and veggies as we watch a load of snow come down.

We are getting snow at this time, should be about 6-10 inches when it's over. Thus, we have invited our neighbors for dinner.
Menu:
Starts with goat brie, some Greek Mizithra cheese, crackers, nuts, veggies and dip--served with Piper Heidsieck NV Champagne
Armenian Apricot & Lentil soup
Salmon, with peach salsa
Steamed broccoli
Garlic roasted brussels sprouts
Couscous, with parsley and red pepper flakes.

I am serving a 2003 Semillion/Chardonnay Blend from Clovely Estates in Queensland, Australia, and a 2002 Crozes-Hermitage.

Seaquam-

The artichoke and asiago toasts sound interesting. Care to share how you prepare it?

quote:

Originally posted by Jamie:
Seaquam-

The artichoke and asiago toasts sound interesting. Care to share how you prepare it?

Sure. It's pretty easy, and lasts a few days in the fridge.

Canned artichoke hearts, dried completely (as much as possible, paper towel works well), lots of grated asiago, a bit of grated parmiggiano, some roasted garlic, small squeeze of lemon, some fresh tarragon and bit of fresh parsley, salt and ground black pepper to taste. Coarse grind in processor. Remove and mix with just enough mayonnaise to bind it (more if you like mayo). Spread on toasted baguette slices.

We had it with NV Piper-Heidseick Brut last night. Works.

I am having cravings for smoked donkey, but unless I smoke one myself there is little chance I can feast on it as it is impossible to find it in stores.

Coldbronson, what state do you live in?

Someone has to offline with this guy.

Pan roasted filet mignon with potato rosti and roasted root vegetables. Followed by a double layer chocolate cake with orange chocolate mousse and chocolate ganache.

The only thing missing was roasted chocolate.

quote:

I am having cravings for smoked donkey, but unless I smoke one myself there is little chance I can feast on it as it is impossible to find it in stores.

Who knew Coldbronson was an ass man ?

Roasting another injected free-range organic chicken. Nice cold weather food.

Lamb stew. Baguette. Cheesecake.

Ahhhhhhhhhhhhhhhhhhh...........

PH

Now that is great cold food weather!

Boneless leg of Saltspring Island lamb prepared simply with olive oil and salt & pepper; roasted potatoes, carrots, turnips, onions, green beans. One pan cooking sure makes life easy.

1999 Teofilo Reyes Ribera del Duero Crianza
1998 Marques de Caceres Riojo Reserva

Saturday was homemade beef stew (awesome cold weather food)

Sunday was coconut encrusted salmon and ribeyes

Broiled flounder again.

quote:

Originally posted by coldbronson:
I am having cravings for smoked donkey, but unless I smoke one myself there is little chance I can

I had heard he smoked a little donkey back in college, but thought he had given it up years ago. We may to consider an intervention.

Tonight I have a plethora of leftovers from which to choose-- chicken, salmon, lamb. Whichever wine is first to be in my hand will likely drive the choices.

quote:

Originally posted by Hunter:
Coldbronson, what state do you live in?

Arousal.

fresh warm white bread and natural chunky peanut butter. Mmmmmmmm

quote:

fresh warm white bread and natural chunky peanut butter. Mmmmmmmm

Post reported

Had prime rib and DnVsMom had lamb chops over the weekend with an '03 Pride Merlot. Very nice...

Tonight I made a fresh white clam sauce and linguini.

Modesty aside, I make this great.

Ceviche de Corvino. Hola from Honduras.

quote:

Tonight I made a fresh white clam sauce and linguini.

Modesty aside, I make this great.

Start a thread, post your recipe and process. Nothing better than a good white clam sauce.

Pan seared salmon with dill sauce. Thanks for the recipe! Served with baked potato and spinich.

MJ

Last night, Valentine's dinner at Bistro Pastis:

- Cured Salmon Gravelox and Potato Galette Mille-Feuille, Herb Vinagrette

- Crab Crusted Orange Roughy, Wild Mushrom Râgout, Israeli Couscous, Grapefruit Beurre Blanc (this was SPECTACULAR!)

- Vanilla Scented Duck Breast, Pomme Pont-Neuf, Roasted Apple and Pistachio Jus

- white chocolate mousse and espresso-chocolate mousse (both in heart-shaped dark chocolate shells) in the usual beds of coulis, and chocolate-dipped strawberry.

We went with their wine pairings, which were decent (Chablis, Alsatian Pinot Gris, Savigny-les-Beaune) but with the dessert they served Ginger of the Indies, something I'd never heard of before. From France, it's a ginger-infused alcohol infusion. They call it a "liqueur" on the bottle (our waiter called it a "dessert wine" but as soon as we tasted it, with its 35% alc, we know it wasn't wine ) but it's one of the weirdest beverages I've had in recent years. Strong taste of ginger on the front palate, but it disappears pretty quickly and all that's left is a coarse sensation of alcohol, not much different than I'd imagine drinking bad vodka would produce. We had 2 small sips each, and then left it. Anyone else ever try, or even see, this stuff? Could there be someone who has actually acquired a taste for it?? Too bizarre!

Last night I cooked dinner for the wife and I, two filet's with Red Wine Reduction Sauce, baked potato's with the works, a side salad, and Creme Brule.

Before dinner I popped a bottle of N.V. Louis Roederer Champagne Brut Premier, with Dinner we had a bottle of 1997 Opus One, and with the Creme Brule we opened a 1981 Höpler Welschriesling Noble Reserve


All in all a very nice meal.

quote:

quote:
Tonight I made a fresh white clam sauce and linguini.

Modesty aside, I make this great.


Start a thread, post your recipe and process. Nothing better than a good white clam sauce.

I'm sure it is pretty standard for some who enjoy it regularly. Ok, will do.

But...

I'm still a little "Gun-Shy" from the Hunter's Meatballs fiasco and a certain someone....

I'll post my disclaimer again I guess.