March 2006: What are you Dining On?

Pizza and Chianti last night.

quote:

Pizza and Chianti last night.

Did this Saturday. A great combo.

I just can't see myself, with a croissant in hand, watching Tony being shot by his Uncle.

I almost knocked a plate over watching Meadow's underwear dance.

Her acting moved me too.

Veal saltimbocca with mushroom risotto and sauteed vegetables paired with a 2003 Coudolet de Beaucastel CdR. They were excellent together.

BB

Saturday night -

Grilled rib eye, sauteed carrots, '00 Etude Cab

Sunday night -

Grilled chicken and Italian sausages with '04 Patassy Pinot Noir

Last night -

Grilled pork tenderloins

Beef kabobs. A 2003 Bergstrom Willamette Valley made a surprisingly good match.

Found some ground lamb so I made some Moussaka

Rib Steaks tonight.

Last night: crab cakes with salad and Cattier NV.


Tonight: dinner with Seaquams at 8pm. Don't know the menu yet, but there will be some Burgundy at that table for sure. I got some d'Angerville Volnay I was itching to try. Should go well with squab from wood fired oven, don't you think?!

On occasion.

Have a great dinner.

Baked chicken, with a 2000 chateau lasalle

Last night with Seaquams at Zuni Cafe:

moro blood oranges and arugula salad

lamb chops with Israeli couscous

endive salad

Cesar salad

squab

halibut

The wines we had were Heidsieck Monopole Rose Top to greet the guests, '04 Hippolyte Reverdry Sancerre with some oysters and appies, '01 Sylvain Cathiard Vosne Romanee and '02 d'Angerville Volnay Fermiet with birds.


All wines except Volnay showed very well. Vosne Romanee was a knock out. It did surprise us with a bit funk on the nose at first, but after only a few minutes in the glass all of it was gone and the wine was opulent and seamless with lots of fruit and near perfect balance and gorgeous aromas. To put it simply I could not get enough of it last night, but I will make for it tonight by buying another bottle or two. Good find, Seaquam.

Sadly, Fermiet did not open up fully. I sensed the potential in the glass, but the wine was not in the mood. I believe because the bottle was too cold- the weather was miserable, cold and rainy. The bottle we picked at Plumpjack's was more or less at room temperature, not cellar cold. When at home, before decanting wine that seems a bit too cold, I fill the decanter with hot water, to warm up the glass. This shocking treatment helps to bring wine out of the slumber most of the time. Unfortunatelly, we did not do that last night, even though our waiter was extremely accomodating and more than attentive to our whims.

The Seaquams.

I don't think I really need to say that, but what a lovely couple!!! Thank you both for your company. I hope you enjoyed the evening as much as we did and I only wish you lived closer and we could hang out more frequently.
Cheers to you!


p.s. Thanks for the gift.

Tonight, Chinese 5 spice grilled pork chops.

Last night -

Made tacos with grilled lamb flank steak....

I'm still having a problem with the leanness of boneless, well-trimmed center cut pork chops. They go from rare to tough very quickly.

Teriyaki Hangar Steak.

Goodgodamighty!!

PH

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They go from rare to tough very quickly.

Try taking 'em off at medium. Tent with foil and let time, and not the grill do the rest. You may also be using too much heat after searing. Big time BTU's aren't necessary with pork.

PH

Hey grun, what's the sauce with the lamb chops?
I have some Israeli couscous and I'm looking for some ideas

I'll post the exact recipe for you later.

Ty

Who is Ty?

Tonight it's Veal loin chops with radicchio, white beans and rosemary and a 2003 Fortia CdP Cuvee du Baron (hey btw Fut & basecadet, I just popped the cork and it doesn't smell like a goat's ass, does that mean it's okay?).

No goat's a$$ on the nose?? You got ripped off!!

Btw, you dish screams Brunello, but as long as you are not serving Napa Cab, I am happy.

alas, I am Brunello-less
maybe I can pop a Chianti instead. sniff.

Something along the lines of Fontodi would be great. You are alright though, don't worry too much. How is the wine drinking?

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Originally posted by grunhauser:
Who is Ty?

Thank you
I was lazy to write the all thing but I guess I should have because now I'm writing even more, so I guess I learned my lesson and for some reason now I can't stop typing, this is really weird, it never happened before, what can I do? Please someone help me!!

I know what you meant, but still, who is Ty?

*sigh*

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Originally posted by grunhauser:
How is the wine drinking?

Pretty good, a little closed at first but it really started to open up a bit more toward the end. Really good grip but too hot for now, I'd give it an 89-91. Folks on cellartracker have gone bananas for it, but it needs time to come together. I wouldn't say that it was overripe though either. Good value since I paid $20CDN for a 375mL. I won't be touching the rest for a while.

Grilled Lamb Rib Chops
Risotto
Salad

PH

Panda Shanks

PH

Sushi

Poussin en cocotte

Scallops in hazelnut butter with Champagne: Duval Leroy NV.

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Scallops in hazelnut butter with Champagne: Duval Leroy NV.

A very Grunhauser type meal there.

This case file is still open.

I just ate an early lunch of:

fresh sardines on sprouted rye bread with sambal olek and wasabi fumi furikake and laver strips, and a side of quinoa red bean salad with cilantro, garlic and red onions. Oh and some blue corn tortilla chips. yumyum!

Last night:

Grilled hangar steak
Sauteed mushrooms
Pan fried potatoes
Mesclun Salad
Baguette
Chocolate brownies

If I ever get an opportunity to request a "last meal" this could be it. YUM!

PH

Scallops with asparagus sauce; grilled Muscovy duck breasts with pomme frites.