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Having a few people over for patés and cheeses, gazpacho, salad, steaks with a roasted red pepper and red wine sauce, orzo with black olives, some grilled zucchini and peppers, and my beloved is right now making a strawberry-rhubarb pie for dessert.

It's Canada Day, so we'll have a few new Okanagan Gewürtztraminers to try, and then some Australian Shirazes (we're in the same Commonwealth, so it's a patriotic thing to do!) with the steak.
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Happy Canada Day! There's a holiday that looms large here on the Missouri/Kansas border. Wink

Like I said, grilled chicken breasts marinated in KC Masterpiece Barbecue sauce thinned with tamari, served with grilled corn-on-the-cob, and Idaho and sweet potatoes, cut up into fries for the girls, coated in olive oil, salt and onion powder and roasted at 450 degrees. (They have roasted potatoes once or twice a week, but cut them into french fries, and it's a real treat.)

Accompanied by Alamos Malbec 2005. Bam.
quote:
Originally posted by Board-O:
Ribeyes...No wine, thank goodness.


Who ARE you?? And what have you done to Board-O? Don't you know about the anti-oxidants in red wine that are needed to offset all that red meat? Don't you understand the concept of rationalization at all??

Tonight , we're going to try out a Malaysian restaurant, which I think means a glass of beer unless they have an interesting white on their list.
quote:
Originally posted by Seaquam:
quote:
Originally posted by Board-O:
Ribeyes...No wine, thank goodness.


Who ARE you?? And what have you done to Board-O? Don't you know about the anti-oxidants in red wine that are needed to offset all that red meat? Don't you understand the concept of rationalization at all??

Tonight , we're going to try out a Malaysian restaurant, which I think means a glass of beer unless they have an interesting white on their list.


Who ARE you?? And what have you done to Seaquam? Don't you know about the phenols in wine that are needed to offset all that MSG in Malaysian cooking? Don't you understand the concept of rationalization at all??
quote:
Originally posted by wineismylife:

Who ARE you?? And what have you done to Seaquam? Don't you know about the phenols in wine that are needed to offset all that MSG in Malaysian cooking? Don't you understand the concept of rationalization at all??


Understand it? I embrace it!!

And you are completely correct-- I will have wine with dinner tonight. I completely forgot about the MSG.

As always, you remain my conscience, Joe.
July 4th Hot Dog Eating Record Set
Tuesday, July 04, 2006
The Associated Press

A 160-pound wonder from Japan set a new record by devouring a sickening 53 3/4 frankfurters in 12 minutes to win the annual Independence Day hot dog eating competition on Coney Island.

The feat earned Takeru Kobayashi, 27, his sixth straight title in the event, held at the original Nathan's Famous hot dog stand on Brooklyn's seashore.

He broke his own record of 53 1/2 hot dogs, set at the same competition two years ago.

Thousands of raucous spectators jammed the streets in front of the hot dog stand, a block from the famed Coney Island boardwalk, to watch the competition and Kobayashi - a top-ranked eater who once ate 17.7 pounds of pan-seared cow brains to win $25,000.

His strongest competition was Joey Chestnut, a 220-pound civil engineering student from San Jose, Calif., who set an American record by eating 50 hot dogs during a qualifying tournament in Las Vegas.

Chestnut jumped out to an early lead in the competition, sometimes jamming franks into his mouth with two hands as the crowd roared.

But Chestnut struggled, red-faced, with veins bulging in his forehead, the Japanese star methodically chomped dog after dog, often dipping them in a soft drink before cramming them into his mouth. Kobayashi passed Chestnut with about three minutes left in the contest.

When the clock expired, Chestnut had swallowed 52 Nathan's franks - not quite enough.

Among the other competitors were another favorite, 100-pound Sonya "The Black Widow" Thomas, of Alexandria, Va., who once ate 65 hard boiled eggs in a little more than 6 1/2 minutes, and a local favorite, Eric "Badlands" Booker, a 425-pound subway conductor from Long Island who holds speed-eating records for pies and matzo balls.
Roasted Chicken Breasts w/ Steamed Broccoli

The chicken breasts were great, and it was so easy to make.

2 bone-in, skin-on split breasts
any fresh herb(s)
2 cloves garlic
1/3 cup chicken stock
2 slices butter... about 1/2 tablespoon

Preheat oven to 475 (yes, four hundred seventy five degrees)

Slice garlic into the thinnest slices you can

Seperate skin from meat on breasts

Place fresh herbs under skin (we used rosemary, but you can use whatever you like here)

Place garlic slices under skin

Season breasts w/ salt and pepper and place a slice of butter on top of each breast

Pour chicken stock into over-proof pan.

Place breasts in pan, skin side up.

Cook for about 25 mins, or until done.

For Heaven's sake, use an oven mit or two to remove the pan from the oven. (I learned this the hard way once.)

Remove chicken to a plate, and place the pan on a burner w/ high heat. The juices should be pretty thick already, but if not just reduce over the burner and pour over breasts when reduced to desired thickness.

The chicken was delicious and very juicy. I love it when prep and cooking is quick and easy, and the dinner comes out wonderful.
Enjoyed Bastille Day at Cafe de Paris. I had a duck leg confit cassoulet.
Tonight, we are descending on Greektown, and will either wind up at Samos, if we can get in, or, if not, Ikaros.
These are not gourmet places, but if you are in Baltimore and feel like Greek food, this is where you go.
Teddy, the owner of Ikaros is a client of mine.

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