January 2013 - What's for dinner?

Fried oysters
Beet salad
Tile fish with snap peas and carrot ginger purée
Shrimp and grits
Vietnamese meatballs with baguette
Braised goat dumplings
Korean wagyu beef fajitas with rice and kimchi
Vinegar pie
Deep fries Lemon me range with brown butter ice cream
Indian donuts

Excellent food at Underbelly in Houston
quote:
Originally posted by Seaquam:
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Originally posted by wine+art:

Lobster and fennel stew


Sounds like an interesting combo! I'm curious: what's the liquid? And which vintage of Montrachet did you have with it? Smile


It was interesting. The stock was coconut milk and cream.

I had a glass of Moreau Chablis, ('10?) and a bottle of red Burgundy with our duck.
Monday – Kobe beef burgers on the grill with grilled onions and cheddar cheese. Excellent.

Tuesday – Beer and brown sugar brined pork chops on the grill with a side of roasted brussels sprouts. Paired with the fantastic 2008 Rhys Pinot Noir Family Farm Vineyard
quote:
Originally posted by GlennK:
Monday – Kobe beef burgers on the grill with grilled onions and cheddar cheese. Excellent.

Tuesday – Beer and brown sugar brined pork chops on the grill with a side of roasted brussels sprouts. Paired with the fantastic 2008 Rhys Pinot Noir Family Farm Vineyard


Glenn - Can you provide some detail on the Beer brine please? I have some thick cut pork chops sitting on my counter right now. Too late for this round, but I might give it a try next time.
Thanks
quote:
Originally posted by snipes:
quote:
Originally posted by GlennK:
Monday – Kobe beef burgers on the grill with grilled onions and cheddar cheese. Excellent.

Tuesday – Beer and brown sugar brined pork chops on the grill with a side of roasted brussels sprouts. Paired with the fantastic 2008 Rhys Pinot Noir Family Farm Vineyard


Glenn - Can you provide some detail on the Beer brine please? I have some thick cut pork chops sitting on my counter right now. Too late for this round, but I might give it a try next time.
Thanks


Check your e-mail for an incoming brine...
quote:
Originally posted by BRR:
quote:
Originally posted by jorgerunfrombulls:
Whipped up some avocado pesto tonight with a little whole wheat pasta. Grated some pecorino cheese, and threw in some sliced lomo iberico.


Sounds great, but do you mind sharing what your avocado pesto is? Thanks!


it's my go-to quick dinner.

I just throw 2 haas avocados, 2 or 3 garlic cloves, a lot of fresh basil, salt, pepper, and olive oil into the food processor, then "chop" until smooth and creamy. sometimes i'll add crushed red pepper or cumin, or whatever else is calling to me from the spice cabinet. this will yield enough pesto for 2 generous servings.

i try to use a thick pasta to carry as much pesto as possible, and I try to throw in whatever meat i have laying around. preferably some sausage, but you'll never hear me complain about having to use lomo iberico or pata negra.
quote:
Originally posted by snipes:
quote:
Originally posted by GlennK:
Monday – Kobe beef burgers on the grill with grilled onions and cheddar cheese. Excellent.

Tuesday – Beer and brown sugar brined pork chops on the grill with a side of roasted brussels sprouts. Paired with the fantastic 2008 Rhys Pinot Noir Family Farm Vineyard


Glenn - Can you provide some detail on the Beer brine please? I have some thick cut pork chops sitting on my counter right now. Too late for this round, but I might give it a try next time.
Thanks
2 cups water, 2 cups dark beer, .25 cup salt, .25 cup brown sugar. It was pretty good although I was short on time so it was only in the brine for 2 hours. I'm sure it would be better with more time.
I have some abalone steaks from a Sonoma diving trip thawed and pounded out. I dust them in seasoned flour and saute with olive oil, garlic and a little butter, remove, de-glaze the pan with some stock and white wine and let it reduce, add the abalone back in with capers and serve piccata style with steamed broccoli and rice. Probably open a pinot or a NZ Sauvignon Blanc.
days like today remind me why I live in Miami...

65 degrees out, not a single cloud in the sky.

Last night, as the temps dropped into the high 50's, I sat out on my new deck with a bowl of fresh pasta, basil and tomatoes from our yard, grated pecorino cheese, and some great olive oil.

i could've slept out there.

if this weather holds up, tomorrow's pig roast is gonna be one for the books...
quote:
Originally posted by jorgerunfrombulls:
days like today remind me why I live in Miami...

65 degrees out, not a single cloud in the sky.

Last night, as the temps dropped into the high 50's, I sat out on my new deck with a bowl of fresh pasta, basil and tomatoes from our yard, grated pecorino cheese, and some great olive oil.

i could've slept out there.

if this weather holds up, tomorrow's pig roast is gonna be one for the books...
Sounds excellent!
quote:
Originally posted by GlennK:
2 cups water, 2 cups dark beer, .25 cup salt, .25 cup brown sugar. It was pretty good although I was short on time so it was only in the brine for 2 hours. I'm sure it would be better with more time.


Thanks. Between this brine and a tasty one that Bigfoot sent me I've got a couple new ways to doctor up some chops.
quote:
Originally posted by GlennK:
quote:
Originally posted by jorgerunfrombulls:
days like today remind me why I live in Miami...

65 degrees out, not a single cloud in the sky.

Last night, as the temps dropped into the high 50's, I sat out on my new deck with a bowl of fresh pasta, basil and tomatoes from our yard, grated pecorino cheese, and some great olive oil.

i could've slept out there.

if this weather holds up, tomorrow's pig roast is gonna be one for the books...
Sounds excellent!

Cool Oh yeah!

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