Got home late from school, and everybody was already in bed, so I fired up the grill and put a couple burgers on. Lots of work to do so no wine tonight.
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Broiled flounder tonight, with a white yet to be determined.
venison ragu with gnocchi
Last night: braised chicken thighs with a pan sauce of garlic, white white, thyme, Meyer lemon and parsley. Also roasted root veggies (parsnip, carrot, potato, turnip) with evoo / thyme and haricot vert.
Petit filets, green salad, sourdough bread and sauteed shrooms. 2005 Priorat Trio Infernal No. 1/3. Better than expected.
PH
PH
hot pot for chinese new years tongiht.
Pasta with extra garlicky red sauce and hot Italian sausage. Will likely pair with a 2006 Brancaia Tre, or maybe a Cotes du Rhone.
Pot roast and garlic mash potato for family meal tonight.
quote:Originally posted by g-man:
hot pot for chinese new years tongiht.
g-man, are you making this at home or is it in a restaurant? If you're making it, I'd love to see a recipe.
Chili tonight.
Yeah, it is here too. The slush will freeze.
quote:Originally posted by Board-O:
Yeah, it is here too. The slush will freeze.
quote:Originally posted by g-man:
hot pot for chinese new years tongiht.
yum
at home, had the extended family and family friends over.
the main thing is the broth. We had two broths,
one was a chicken bone broth, the other was a mushroom beef broth. We'll put in the starch like taro and lotus root to add some base to the broth.
Everything else you get presliced or slice yourself to cook on the fly.
you prep a dipping sauce for everything you cook on the fly. There's sacha (chinese bbq sauce) and i'll add garlic, sesame oil and sricha hot sauce.
Traditionally we have alot of seafood,
fishballs, codfish, lobster, blue shelled crabs, razor clams. We also get pre sliced beer rib eye and lamb shank.
When you're almost done you put in cabbage, water crest and noodles and finish the broth.
It's awesome for a cold day.
And since you have to do everything red on chinese new years, we had a 05 hug pinot noir
and a 05 kracher #1 zwiegelt
the main thing is the broth. We had two broths,
one was a chicken bone broth, the other was a mushroom beef broth. We'll put in the starch like taro and lotus root to add some base to the broth.
Everything else you get presliced or slice yourself to cook on the fly.
you prep a dipping sauce for everything you cook on the fly. There's sacha (chinese bbq sauce) and i'll add garlic, sesame oil and sricha hot sauce.
Traditionally we have alot of seafood,
fishballs, codfish, lobster, blue shelled crabs, razor clams. We also get pre sliced beer rib eye and lamb shank.
When you're almost done you put in cabbage, water crest and noodles and finish the broth.
It's awesome for a cold day.
And since you have to do everything red on chinese new years, we had a 05 hug pinot noir
and a 05 kracher #1 zwiegelt
happy new year g-man!
Grilled quail and sausages with some roasted honey gold potatoes. 2007 Sledgehammer Zinfandel. The wine was more of an afterthought as I was devouring the quail.
Sounds like it's worth a try, g-man. I'm guessing the right dipping sauces are the key to success.
quote:Originally posted by DoubleD:
happy new year g-man!
+1
Red Snapper with Basmatti Rice
Cheese plate with Baguette
Prior evening:
Chicken Breasts stuffed with shallots, flat leaf parsly and wild mushroom.
Asparagus
Vanilla ice cream
Cheese plate with Baguette
Prior evening:
Chicken Breasts stuffed with shallots, flat leaf parsly and wild mushroom.
Asparagus
Vanilla ice cream
Tonight we're going to concoct some sort of meat sauce for pasta that my now 11-month-old son can eat. It's likely be pretty plain, so I'm not that excited about it, but it's pretty important to us for him to get involved in eating more "adult" food slowly, and to be part of family dinner. I'm sure all you parents can certainly sympathize!
baked cod and wild rice with red peppers and asparagus
quote:Originally posted by BRR:
Tonight we're going to concoct some sort of meat sauce for pasta that my now 11-month-old son can eat. It's likely be pretty plain, so I'm not that excited about it, but it's pretty important to us for him to get involved in eating more "adult" food slowly, and to be part of family dinner. I'm sure all you parents can certainly sympathize!
http://abcnews.go.com/GMA/recipe?id=7690179
this sauce is awesome, no meat though.
quote:Originally posted by g-man:
[QUOTE]Originally posted by BRR:
http://abcnews.go.com/GMA/recipe?id=7690179
this sauce is awesome, no meat though.
Looks great - we'll do that one for sure!
quote:Originally posted by BRR:quote:Originally posted by g-man:
[QUOTE]Originally posted by BRR:
http://abcnews.go.com/GMA/recipe?id=7690179
this sauce is awesome, no meat though.
Looks great - we'll do that one for sure!
my girlfriend and i are regulars at scarpetta, and if this comes out anything like the actual restaurant - get ready!
it's widely accepted around here as the best spaghetti dish around. it's really awesome. enjoy!
I think he makes it different in the restaurant than that recipe. He infuses the oil with basil before adding the tomatoes or something like that. Plus his name is Scott right? ABC said Tom?? Regardless, it is a great sauce, but the whole thing hinges on getting really great tomatoes.quote:Originally posted by jorgerunfast:quote:Originally posted by BRR:quote:Originally posted by g-man:
[QUOTE]Originally posted by BRR:
http://abcnews.go.com/GMA/recipe?id=7690179
this sauce is awesome, no meat though.
Looks great - we'll do that one for sure!
my girlfriend and i are regulars at scarpetta, and if this comes out anything like the actual restaurant - get ready!
it's widely accepted around here as the best spaghetti dish around. it's really awesome. enjoy!
Poulet Roti a la Thomas Keller
Red Potatoes roasted in Duck Fat with Thyme and Garlic
Roasted Brussel Sprouts
Red Potatoes roasted in Duck Fat with Thyme and Garlic
Roasted Brussel Sprouts
Grilled stuffed chicken breasts with spaghetti al limone.
Three finger thick porterhouse with sweet potato fries.
quote:Originally posted by snipes:
Three finger thick porterhouse with sweet potato fries.
quote:Originally posted by GlennK:I think he makes it different in the restaurant than that recipe. He infuses the oil with basil before adding the tomatoes or something like that. Plus his name is Scott right? ABC said Tom?? Regardless, it is a great sauce, but the whole thing hinges on getting really great tomatoes.quote:Originally posted by jorgerunfast:quote:Originally posted by BRR:quote:Originally posted by g-man:
[QUOTE]Originally posted by BRR:
http://abcnews.go.com/GMA/recipe?id=7690179
this sauce is awesome, no meat though.
Looks great - we'll do that one for sure!
my girlfriend and i are regulars at scarpetta, and if this comes out anything like the actual restaurant - get ready!
it's widely accepted around here as the best spaghetti dish around. it's really awesome. enjoy!
and the olive oil,
I found that the olive oil I have at home has too strong a taste it overpowers the tomatoes I get here locally.
I also find that i find myself adding sugar to my sauce because the tomatoes i get are crappier.
Also garlic, needs more garlic =)
My last piece of thick-sliced homemade side bacon and eggs from my neighbor's duck farm. A fresh baked loaf of round bread, lots of freshly cracked pepper, Tabasco sauce and a small baby greens salad from the emerging garden. 2004 Poupre de Grezette Malbec and Roederer Estate NV Brut. This might be breakfast for tomorrow too.
Last night - chorizo and ground turkey stuffed bell peppers with a green salad. No wine.
Tonight a simple grilled, spice rubbed duck breast, baked potato with butter sour cream and chives and some warm garlic bread.
Just opened a 2001 Justin Isosceles Reserve.
Just opened a 2001 Justin Isosceles Reserve.
Tonight - sauteed tilapia oscar. Tilapia sauteed, topped with fresh dungeness crab and steamed asparagus. Topped with Hollandaise. 2008 Beriger Chardonnay Sbragia Limited Release.
Lamb burgers. They're just getting a little better every time. YUM
Lamb Shank
Sweet Taters
Broc
Sweet Taters
Broc
Tonight it's Porterhouse steaks. Because I hate New York Strip and Filet Mignon.
Chicken enchiladas with a roasted poblano cream sauce tonight.
quote:Originally posted by Gigond Ass:
Tonight it's Porterhouse steaks. Because I hate New York Strip and Filet Mignon.
unquestionably inferior cuts. Now a T-bone that's another story.
quote:Originally posted by Gigond Ass:
Tonight it's Porterhouse steaks. Because I hate New York Strip and Filet Mignon.
Do you have a brother in Minnesota?