Dungeness crab with lots of fresh baguette bread, garlic butter and Columbia-Crest Chardonnay 2008. A salad of mesclun greens with a lemon juice dressing.
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There is a private trade only tasting tonight of Spanish wines and Spanish food. I was fortunate to be invited. 
Not sure what I'm eating, but have a couple of bottles of 2005 Pedestal Merlot to enjoy.
Bermuda barbecue tonight. Tomorrow, dinner at Bermuda's best restaurant- Tom Moore's Tavern.
Last night we put some chicken on the grill that was marinated in lemon juice, garlic, evoo and lots of rosemary. Served with couscous and a heirloom tomato salad. No wine.
Man, I never know anymore what I'm going to come home to.
I have a 20 y.o. daughter living at home who has never shown ANY inclination to take any instruction from me (or anyone else) about cooking. Always barks, "Just let me do it my way!" Burns my butter, but what can you do?
Now she's dating a guy who apparently cooks and has even written a (unpublished) cookbook. Suddenly she thinks she will simply recreate his dishes with no knowledge of basic cooking skills, with predictable results. Any question or suggestion I attempt is returned with growling.
Last night she made chicken shish-kabobs with carmelized onions and some sort of rice pilaf; I'm not sure what it was supposed to be. She did ask me to put the chicken on the grill. It looked bare to me, so I asked if she marinated it in anything? Yes, she says, but whatever it was, I didn't taste it. She baked (finished?) the rice-thing in the oven without benefit of any type of covering, so it came out crunchier than a Hell's Kitchen risotto. She also has no conception of timing her dishes, so her carmelized onions looked more like blackened.
This was about her 3rd or 4th attempt at something similar in the past 2 weeks. Gahh! I love her to death, but if she won't listen to me in the kitchen, I'm not sure how much more I can take!
I have a 20 y.o. daughter living at home who has never shown ANY inclination to take any instruction from me (or anyone else) about cooking. Always barks, "Just let me do it my way!" Burns my butter, but what can you do?
Now she's dating a guy who apparently cooks and has even written a (unpublished) cookbook. Suddenly she thinks she will simply recreate his dishes with no knowledge of basic cooking skills, with predictable results. Any question or suggestion I attempt is returned with growling.
Last night she made chicken shish-kabobs with carmelized onions and some sort of rice pilaf; I'm not sure what it was supposed to be. She did ask me to put the chicken on the grill. It looked bare to me, so I asked if she marinated it in anything? Yes, she says, but whatever it was, I didn't taste it. She baked (finished?) the rice-thing in the oven without benefit of any type of covering, so it came out crunchier than a Hell's Kitchen risotto. She also has no conception of timing her dishes, so her carmelized onions looked more like blackened.
This was about her 3rd or 4th attempt at something similar in the past 2 weeks. Gahh! I love her to death, but if she won't listen to me in the kitchen, I'm not sure how much more I can take!
Grilled wild Yakutat Sockeye Salmon, grilled red & yellow peppers and onions, 1999 JK Carriere, Willamette Valley PN. Best salmon I ever made! A great meal and a killer pairing!
Grilled rib eye, corn on the cob, scampi style shrimp. 2005 Sbragia Cabernet Sauvignon Rancho del Oso.
Bought a pound of fresh morels this morning at a farmers' market in Penticton. Coated them with flour and suateed them in butter with garlic, then added them to scrambled eggs with gnocchi, scallions, parmeggiano reggiano and black truffle oil. Great with 2002 Domaine Drouhin Laurene which is loaded with berry, dark cherry and basil flavours on a light frame, long finish. Heavenly match!
foie gras with fig preserves
veal medallions with Johnny Cakes
veal medallions with Johnny Cakes
some bbq ginger chicken
Right now I'm grilling up 15# of Prime Porterhouse steaks. Not a T-bone in the bunch. LOL. I've got a half-dozen rib-eyes to go with. My patio is jammed up and out the bung-hole with flavor.
Dry-aged 16 oz rib-eyes with a dip made from good beef stock. Watermelon (Charleston of course!) and blue cheese souffle. Salad of mesclun leaves with white truffle mustard vinagrette. Happy 4th everyone!
Last night we picked up some marinated carne asada and fresh corn tortillas at our local Mexican market. Grilled the meat and served it simply with diced onions, cilantro and a little squeeze of lime. So good.
quote:Originally posted by GlennK:
Last night we picked up some marinated carne asada and fresh corn tortillas at our local Mexican market. Grilled the meat and served it simply with diced onions, cilantro and a little squeeze of lime. So good.
Yum... one of my favorites.
Spaghetti and sausage, and a green salad. 2006 Vino Noceto Sangiovese Noce Knoll.
quote:Originally posted by Maverick:
Right now I'm grilling up 15# of Prime Porterhouse steaks. Not a T-bone in the bunch. LOL. I've got a half-dozen rib-eyes to go with. My patio is jammed up and out the bung-hole with flavor.
So what time should we come over?
Actually, I'm grilling some rib steaks tonight also. Corn on the cob (from Cali; I doubt we'll see much WA corn this year), Lyonnaise Potatoes, and fresh Rainier cherries for dessert. Not typical 4th of July fare, I know, but it's cold and cloudy here. Sprinkled a bit as I was grilling the steaks.
Tomorrow, it's Apple Cider Ribs...
To celebrate the Spanish victory last night we had Paella a la Valenciana.
Washed it down with 2002 César Príncipe Cigales
Washed it down with 2002 César Príncipe Cigales
Copper River salmon and grilled veggies.
I'm in the mood for Carne Asada and rita's tonight.
Grilling some ribeye and veggies. Going to hit the pool as well.
Grilling up Veggie Burgers tonight
hmmmm...what to pair with that one?
hmmmm...what to pair with that one?
We made a simple risotto last night with lemon and peas and served with seared scallops.
quote:Originally posted by GlennK:
We made a simple risotto last night with lemon and peas and served with seared scallops.
I love that dish. What did you pair it with?
grilled corn, beer chicken and yams.
friday night i made a salt pork and mushroom risotto with some mustard glazed lamb chops. pretty nice meal.
on the 4th i grilled some duck fat truffle oil burgers and made some baby back ribs with a homemade BBQ sauce.
crappy weather, but a very nice weekend.
on the 4th i grilled some duck fat truffle oil burgers and made some baby back ribs with a homemade BBQ sauce.
crappy weather, but a very nice weekend.
Acqua Panna. I have been having some stomach issues lately and the doc put me on some medicine that doesn’t mix well with alcohol. So I’m dry for the next week. I think I can handle thatquote:Originally posted by wine+art:quote:Originally posted by GlennK:
We made a simple risotto last night with lemon and peas and served with seared scallops.
I love that dish. What did you pair it with?
Sorry to hear that GlennK. Get better soon!
Tri-tip and burgers for the 4th.
Tonight - Chinese. No wine.
Tonight - Chinese. No wine.
quote:Originally posted by GlennK:
Acqua Panna. I have been having some stomach issues lately and the doc put me on some medicine that doesn’t mix well with alcohol. So I’m dry for the next week. I think I can handle that
Sounds very serious... perhaps you need to dump your cellar to Gar and me!
Seriously, I hope you are well, and soon.
Feel better quickly, Glenn!
I believe my grill is completely exhausted from this weekend:
Santa Maria Pork Ribs
Sweet Corn on the Cob
Bratwurst
Garlic-Cumin Burgers
NY Strip Steaks
Now, I'd better cleanse for at least...a day or two.
Santa Maria Pork Ribs
Sweet Corn on the Cob
Bratwurst
Garlic-Cumin Burgers
NY Strip Steaks
Now, I'd better cleanse for at least...a day or two.
quote:Originally posted by GlennK:
We made a simple risotto last night with lemon and peas and served with seared scallops.
Very nice!
Grilled marinated skirt steak
Angry chicken pasta tonight.
Grilled squid and onions with sorrel.
2008 Kim Crawford Pinot Noir Marlborough.
2008 Kim Crawford Pinot Noir Marlborough.
quote:Originally posted by Board-O:
Grilled marinated skirt steak
Can you share either what marinade you buy or your marinade recipe? I havent grilled skirt/flank steak in a while. Thanks in advance.
If you want a knock-out marinated steak, go to Clancy's Corner Butcher Shoppe in Lombard. Get either some hanger steaks, Black Forest sirloins or have them bag up some skirt/flank steaks w/ the BF marinade. Great prices on really nice steaks. NO, I'm not pimping for Clancy's.
Last night I made a gorgonzola chipotle shiitake sauce to go with some nice Filet.
quote:Originally posted by billhike:quote:Originally posted by Board-O:
Grilled marinated skirt steak
Can you share either what marinade you buy or your marinade recipe? I havent grilled skirt/flank steak in a while. Thanks in advance.
I never do it exactly the same way twice. Chopped garlic and evoo are always used. For last night, I also added sesame oil, chopped fresh rosemary, ginger, pepper, sea salt, and ancho chili powder.
And by the way, I much prefer skirt steak to flank steak or hanger steak.