Though his birthday was in January, it is the 250th Anniversary of Mozart's birth this year, so a local golf club with a great kitchen is doing a Mozart night tonight-- string quartet and Austrian buffet. We're going, but I have no idea what to expect, other than some GREAT pastries for dessert.
Two dinners last night.
First one, at Bar Crudo; second - Zuni burger. The food at Bar Crudo , although fresh, wonderful and deliscious, was not very filling. Luckily we dined there late enough to hop in the car afterwards and drive to Zuni for burger.
First one, at Bar Crudo; second - Zuni burger. The food at Bar Crudo , although fresh, wonderful and deliscious, was not very filling. Luckily we dined there late enough to hop in the car afterwards and drive to Zuni for burger.
Grilled tenderloin steaks with gorgonzola and roasted shallot butter.
I'm going to drink Clos de los Siete with it. It smells a bit like cough syrup in the decanter right now, but I think my guest will like it. Freaking Rolland and his crowd pleasers.
I'm going to drink Clos de los Siete with it. It smells a bit like cough syrup in the decanter right now, but I think my guest will like it. Freaking Rolland and his crowd pleasers.
yesterday at the Athenian in Pike Place Mkt on a beautiful afternoon in Seattle:
dozen raw Pacific Oysters
Steamed Clams w/ Sourdough loaf
Dungeness Crab Cakes
Sweet Prawn Cocktail
washed down the above with some college buddies & a few Pyramid Snow Cap's after watching USA v Italy
dozen raw Pacific Oysters
Steamed Clams w/ Sourdough loaf
Dungeness Crab Cakes
Sweet Prawn Cocktail
washed down the above with some college buddies & a few Pyramid Snow Cap's after watching USA v Italy
Alaskan King Crab and stir-fried steak with broccoli last night. We're having a Father's Day barbecue here today with shrimp with aioli, assorted pates and cheeses, ribeyes, local corn, Portobellos, broccoli, and blackberry pie with ice cream. Wines to be determined as we go.
For Father's Day, I'm allowed to cook dinner for my daughter. Fig and anise bread with fresh local goat cheeses; salad; grilled dry-rubbed tenderloin steaks with a blue cheese sauce, pumpkin fritters, sauteed zucchini. And a bottle of '99 Alain Graillot Crozes-Hermitage La Guiraude which I'm looking forward to.
Steamed lobsters (I had 2) with baked potato.
kuma-
You were in town? Hope you had fun.
Tonight: ribeyes on the grill (S&P only), a nice, fresh baguette and a dinner salad with avocado, feta, tomato and a light balsamic vinaigrette.
You were in town? Hope you had fun.
Tonight: ribeyes on the grill (S&P only), a nice, fresh baguette and a dinner salad with avocado, feta, tomato and a light balsamic vinaigrette.
Asian Marinated Pork Tenderloin cooked on the grill with a Mushroom Rice Pilaf and Steamed Garden Vegetables.
Thai tempeh cakes, spicy eggplant & broccoli and jasmine rice. Paired with a spatlese.
Grilled cheese w/ steak sammich:
sliced leftover tenderloin steak
aged cheddar
gorgonzola
slivered basil
sliced leftover tenderloin steak
aged cheddar
gorgonzola
slivered basil
Took a Vietnamese cooking class earler this week, and have been trying out a bunch of recipes.
Tonight, phoenix rolls (rolled-up chicken breasts stuffed with ham and chopped shrimp), spicy beef and tomato hot pot (more like stew really), lemon grass roasted chicken thighs, and some small dishes like vermicelli noodles. I made my own nuoc cham (fish dipping sauce) which is easy and great. I have to say, requisite tiny bird's-eye peppers are unbelievably hot, in the Scotch bonnet range!
Some chilled Heineken and a bottle of to-be-determined German Riesling.
Tonight, phoenix rolls (rolled-up chicken breasts stuffed with ham and chopped shrimp), spicy beef and tomato hot pot (more like stew really), lemon grass roasted chicken thighs, and some small dishes like vermicelli noodles. I made my own nuoc cham (fish dipping sauce) which is easy and great. I have to say, requisite tiny bird's-eye peppers are unbelievably hot, in the Scotch bonnet range!
Some chilled Heineken and a bottle of to-be-determined German Riesling.
Linguine and white clam sauce on Friday night.
Tilapia poached in white wine and EVOO with garlic, onion, lemon slices, and fresh rosemary and basil. This was a wonderful dish with distictive delicate flavors and delightful aromatics. Savored with a nice Muscadet.
Ham??? Do you mean the pork sausage that is sliced thin?quote:Originally posted by Seaquam:
Tonight, phoenix rolls (rolled-up chicken breasts stuffed with ham
It's nuoc MAMquote:I made my own nuoc cham (fish dipping sauce)
quote:Originally posted by Bella Donna:Ham??? Do you mean the pork sausage that is sliced thin?quote:Originally posted by Seaquam:
Tonight, phoenix rolls (rolled-up chicken breasts stuffed with hamIt's nuoc MAMquote:I made my own nuoc cham (fish dipping sauce)
No, I meant ham. That's why I wrote ham.
And no, it's nuoc cham.
You can do a google search for Vietnamese phoenix rolls (Banh Phuong Hoang) as well.
Keep laughing.
I wasn't laughing nor was I making fun of you. I admire someone who learns how to cook the cuisine of another culture.
Nuoc cham is the same thing as nuoc mam...or atleast that is what we call it.
And the ham...I just wasn't sure if you knew what that was or not. I have not seen any authentic Vietnamese dishes with ham...but there is always a first for everything.
Carry on.
Nuoc cham is the same thing as nuoc mam...or atleast that is what we call it.
And the ham...I just wasn't sure if you knew what that was or not. I have not seen any authentic Vietnamese dishes with ham...but there is always a first for everything.
Carry on.
Nuoc mam (bottled fish sauce) is one of the ingredients in nuoc cham, a dipping sauce which is mostly water along with nuoc mam, birds eye chiles, garlic, lime juice, sugar.
The chef who taught us was Vietnamese-born, and came to Canada when he was 14. He's been a chef for 30 years, executive chef in a number of good restaurants for the last 20. He learned his basics from his father, who was a famous chef. He shared a few of his personal recipes with us, focusing on what he called traditional comfort foods. I'm sure the ingredients are somewhat different from what would be found in Vietnam, so the recipes are probably not entirely "authentic."
The chef who taught us was Vietnamese-born, and came to Canada when he was 14. He's been a chef for 30 years, executive chef in a number of good restaurants for the last 20. He learned his basics from his father, who was a famous chef. He shared a few of his personal recipes with us, focusing on what he called traditional comfort foods. I'm sure the ingredients are somewhat different from what would be found in Vietnam, so the recipes are probably not entirely "authentic."
I'll take the chef's word!
Stir-fried steak with broccoli and onions here.
Stir-fried steak with broccoli and onions here.
quote:Originally posted by BRR:
kuma-
You were in town? Hope you had fun.
Tonight: ribeyes on the grill (S&P only), a nice, fresh baguette and a dinner salad with avocado, feta, tomato and a light balsamic vinaigrette.
BRR - yeah, just for an afternoon before hopping on a cruise or i wouldve tried to arrange something with you - i only got to spend about 3 hours with those guys
totally forgot how easy that flight is from LA, i will be up again soon and i will be sure to let you know when!
Veal Scallopine in a gorgonzola cream sauce.
last night: Broiled sardine appetizer, with 1 kilo of mussels. (Ate at the Mannequin Pis in Olney)
sushi. lots of sushi
Fresh Sockeye salmon filets, roasted with a bit of salt and butter, and served with a few spoonsful of Vietnamese dipping sauce.
Had a 2003 Henri Bourgeois Sancerre Les Baronnes-- lots of citrus flavour, good acidity-- which was a great match.
Had a 2003 Henri Bourgeois Sancerre Les Baronnes-- lots of citrus flavour, good acidity-- which was a great match.
Suffered through the game, but enjoyed a couple of ceviches and crab cakes along with few bottles of nice Peruvian beer at Fresca on 24th street.
Tortellini with sweet basil Italian sausage and tomato sauce. Any good red wine will do. Tonight I'm having an Alamos Malbec 2005 which works nicely, but the Liveli Passamente Negroamaro 2003 I had last time was a better accompaniment.
quote:Originally posted by Spenser:
Any good red wine will do.
Actually, not.
quote:Originally posted by Board-O:quote:Originally posted by Spenser:
Any good red wine will do.
Actually, not.
Now you're just being peevish.
Actually not. Many, if not most, good red wines are diminshed by tomato sauce. You're just being dense.
Tonight on the coals while tent camping on the Gettysburg battlefield:
roasted ribeyes with evoo, herbs, and green peppercorn rub; broccoli with alfredo, and a 2003 Robert Mondavi Napa cab
roasted ribeyes with evoo, herbs, and green peppercorn rub; broccoli with alfredo, and a 2003 Robert Mondavi Napa cab
quote:Originally posted by Board-O:
Actually not. Many, if not most, good red wines are diminshed by tomato sauce. You're just being dense.
I see your point, but I didn't mean "great red wine." I certainly agree that a well aged Bordeaux, or a fine Burgundy would be overwhelmed by tomato sauce. Meverthless, I enjoy a wide range of sturdy value wines with tomato sauce.
"diminshed?" You've been drinking again, haven't you?
quote:Originally posted by Spenser:
"diminshed?" You've been drinking again, haven't you?
It's a typo, isn't it obvious?
quote:Originally posted by Board-O:
Many, if not most, good red wines are diminshed by tomato sauce.
I would be interested in your opinion of good wine pairings with spicy Italian tomato sauce.
quote:Originally posted by grunhauser:quote:Originally posted by Spenser:
"diminshed?" You've been drinking again, haven't you?
It's a typo, isn't it obvious?
Quite.
quote:Originally posted by Purple Teeth:
I would be interested in your opinion of good wine pairings with spicy Italian tomato sauce.
Go white, my son.
quote:Originally posted by Spenser:quote:Originally posted by Board-O:
Actually not. Many, if not most, good red wines are diminshed by tomato sauce. You're just being dense.
I see your point, but I didn't mean "great red wine." I certainly agree that a well aged Bordeaux, or a fine Burgundy would be overwhelmed by tomato sauce. Meverthless, I enjoy a wide range of sturdy value wines with tomato sauce.
"diminshed?" You've been drinking again, haven't you?
Actually not.
What you said was "Any good red wine will do." That is clearly incorrect. Try a Pinot Noir with tomato sauce, or a good Merlot. Then you will see the error in your statement. If you must have red wine with tomato sauce, get some acidic Italian red.
quote:Originally posted by Board-O:
What you said was "Any good red wine will do." That is clearly incorrect. Try a Pinot Noir with tomato sauce, or a good Merlot. Then you will see the error in your statement. If you must have red wine with tomato sauce, get some acidic Italian red.
OK, I got myself trapped by a glib overstatement. I concede.
And of course I understand that "diminshed" was a typo; I though we might all enjoy a little joke. What was I thinking?
Please, announce yourself next time you say something funny.
quote:Originally posted by Spenser:
I though we might all enjoy a little joke. What was I thinking?
Good God, man! You've gone TOO FAR!
lol