June - 2005... What's on the grill?

She passed out after oversaucing her inky pasta with too much vodka. Glad you grabbed the wheel. Where would we be now?? You are a hero. Step on the gas, man.

Spice rubbed salmon. Grilled asparagus with olive oil, garlic, and Kosher salt. Spring mix salad with toasted walnuts, diced red pepper, a simple XV olive oil/red wine vinaigrette dressing and grated Parmigiano Reggiano.

Wine:
'03 Huber Gruner Veltliner Obere Steigen

quote:

Originally posted by grunhauser:
She passed out after oversaucing her inky pasta with too much vodka. Glad you grabbed the wheel. Where would we be now?? You are a hero. Step on the gas, man.

I said I was thinking about doing that...also the sauce comes out of jar from Dean and Deluca so I am not adding my own vodka.

I got a couple of weird looks down in my office building's parking garage a few minutes ago.

Let me explain...I was pouring marinade on the pork tenderloins I plan on grilling tonight at a wine tasting to which I'm headed right after work. I was keeping the meat and marinade separate for awhile down in my trunk (in an ice chest, of course). Since there's soy sauce in the marinade, I didn't want to leave it on for too awfully long. But, BOY did I get a few weird glances! I even managed to keep my tie clean as I poured the stuff into the freezer bag!

Marinade for Pork
-soy sauce
-olive oil
-lemon juice
-dijon mustard
-lots of minced garlic
-minced parsley

Yum! Can't wait!

You are a true foodie BRR if you are marinading in the back of your trunk at work.

Among other things, I clean anchovies and peel shrimp at work. My patients (I work in a dental office) don't seem to mind.

B -

for some reason, i can't picture you in your workday best, marinading a Pork Loin at your car trunk at work, in preparation for a wine dinner...

maybe this lingering vision of keg stands in The Pit has something to do with it...

Hey, what can I say? Nothing like the smell of garlic on your hands to seal the deal with a new client!

BTW, kumazam, we almost always end our wine group tastings with a few Vitamin R's, so you're not too far off base!

Boneless center cut pork chops.

PH

Marinated pork loin - one with lemon and herbs, one BBQ.

'99 La Chablisienne
'02 Perry Creek Zin...

Chicken skewers and portabello mushrooms (didn't like the portabellos too much)

(edited for grammatical usage to satisfy Hunter)

i have been stuck on steaks, (strip and t-bone) sausages and burgers this year. I need something new.

quote:

didn't like too much the portabellos

Very Yoda-like speak there.

"Be sick after Bella's cooking you will"

Please...you've never spoken like that after a bottle or two?

Skirt steak, shoulder, rib eye, and sirloin.

Not my grill, but at the club on "Steak Out" night - in the courtyard, live jazz, gentle breeze, a bottle of Whitehall Lane Cab.... very nice....

On my grill tonight -

flank steak marinated in EVOO, balsamic vinegar, garlic and rosemary. Served over arugula, cherry toms, and red onion.

Saturday night was grilled marinaded BBQ chicken breasts. Served w/ Terra's Dad's homemade seafood chowder.

Marinated skirt steak

Porterhouse Steaks.

Marinated Top Sirloin.

Becoming my favorite compromise between flavorful steak (top round/skirt/flank) and tender steak (tenderloin/porterhouse/delmonico etc.)

This was absolutely delicious!!

PH

Sirloin burgers
Chicken breasts (for tomato basil pasta dish)

Tonight, 2 inch thick prime ribeye

BBQing up some nice thick homemade bison burgers.

Jason

Nice thick porterhouse with greek seasoning over mesquite. Okra in parmesan sauce and cucumbers and onions in sour cream. Regaleali Rosso, a 2001 blend of predominately Nero d'Avola - at $11, quite the QPR!

VinoMiko,

I've only had ground bison once and it was pretty dry, although tasty. Is it typically dry, or do you enhance the meat before grilling?

A nice big ribeye tonight...

quote:

Originally posted by Dom'n'Vin'sDad:
A nice big ribeye tonight...

Ditto

Baby backs and hot links tonight....

Flank Steak marinated in lime juice, orange juice, evoo, chopped garlic, sea salt, freshy ground black pepper. Served w/ homemade salsa (tomato, pepper, red onion, lime juice, cilantro, sea salt, black pepper) and roasted red-skin potatoes.

You people eat too much meat.

Steak and chicken kabobs
Hot and sweet sausage

13 NY's on the grill last night for family

Ribeye

Poussins marinated with rosemary, lemon juice and olive oil. Wine - '03 CdR blanc.

Steak and shrimp kabobs (separate kabobs for the steak and the shrimp).

Sockeye salmon with a mushroom and shrimp white wine cream sauce, sugar snap peas, and an Adelsheim Pinot Blanc.

That's livin'

Strip steaks with grilled scallions and tomato slices coated with EVOO and balsamic. Served with Bodega Norton Reserve Malbec.

quote:

Originally posted by Purple Teeth:
VinoMiko,

I've only had ground bison once and it was pretty dry, although tasty. Is it typically dry, or do you enhance the meat before grilling?

Sorry about taking so long to respond, but I don't always check this section of the forum. The ground bison we have had so far has been great, and not dry at all. I am very very careful when BBQing bison burgers, and as soon as they are done they are off the grill or they will dry out.

We make our own patties with the usual egg, breadcrumb, onions, seasonings, sometimes bbq sauce etc. Usually the seasoning is our own version of "Emeril's Essence".

Hope that helps.

Jason

Last night was pork tenderloin marinated in Carvers Greek dressing.

Carvers greek dressing is unbelievable for a quick marinate for chicken or pork (maybe even lamb... that might be next). Open up the bottle, dump it in and let sit for a few hours or even over night.

Our stores here stopped carrying Carvers about 3 years ago but I found it recently at a small local Italian store and it made my day!

Jason