Guinea fowl.
leftovers 
quote:Originally posted by PurpleHaze:
Itching for lobster? Didn't you just come off a week of lobster rolls and champagne???
Tonight PBJ Pizza from Ledo's. Mamma mia!
PH
Please tell me that does't stand for Peanut Butter & Jelly Pizza!
quote:Originally posted by tannic bastard:
leftovers
Do you at least know who left it?
I thought that for the longest time...it's Pepperoni, Bacon, and Jalepeno...right PH?quote:Originally posted by Opus None:
Please tell me that does't stand for Peanut Butter & Jelly Pizza!
quote:Originally posted by Bella Donna:I thought that for the longest time...it's Pepperoni, Bacon, and Jalepeno...right PH?quote:Originally posted by Opus None:
Please tell me that does't stand for Peanut Butter & Jelly Pizza!
Bella is correct! I should have been more clear, but was posting fuzzy....
PH
-- Some cheeses (Reggiano, St. Andre), Morrocan olives, sauteed prawns in garlic butter
-- demitasse of carrot & ginger soup
-- salad w/ arugula and papaya
-- grilled (or pan-roasted if the rain comes; dark clouds are ominous at present) organic rib-eyes with a carmelized onion sauce, roasted asparagus, gnocchi in traditional pesto
-- Danish blue for dessert
'97 Ciacci Piccolomini Ateo, '99 Macchiole Le Macchiole, '97 Antinori Tignanello, '89 Ch. D'Arche Sauternes, and whatever unknown wines arrive with our guests.
-- demitasse of carrot & ginger soup
-- salad w/ arugula and papaya
-- grilled (or pan-roasted if the rain comes; dark clouds are ominous at present) organic rib-eyes with a carmelized onion sauce, roasted asparagus, gnocchi in traditional pesto
-- Danish blue for dessert
'97 Ciacci Piccolomini Ateo, '99 Macchiole Le Macchiole, '97 Antinori Tignanello, '89 Ch. D'Arche Sauternes, and whatever unknown wines arrive with our guests.
Nibbling on gruyere that I am adding to a mac and cheese dish for tomorrow...
Tonight:
Shrimp potstickers with a wonderful 2003 J.J. Christoffel Erbel Erdener Treppchen Riesling Auslese
Tonight:
Shrimp potstickers with a wonderful 2003 J.J. Christoffel Erbel Erdener Treppchen Riesling Auslese
This past Thursday night, at the Black Walnut Inn in Dundee, OR. Erath Vineyards Chef Series featuring Cathy Whims of Nostrana in Portland.
Hors d'oeuvers:
- Rabbit liver crostini with sweet/sour onion relish.
- Salad of fava beans, pecorino and salami
- Pizza La Dolce Vita with caramelized onions and gorgonzola dolce and anchovy
WINE: Erath 2005 Oregon Pinot Gris
First Course:
- Marinated Salmon with Fennel Bavarese
WINE: Erath 2005 Willamette Valley Pinot Blanc
Second Course:
- Morel Lasagne
WINE: Erath 2002 Dundee Hills Pinot Noir Estate Selection
Third Course:
- Braised Lamb in white wine with egg and lemon
- Spring stew of artichokes, fava beans, new potatoes and peas
WINE: Erath 2003 Pinot Noir Prince Hilll Vineyard
Fourth Course:
- Cheese (three cheeses, but did not get the names)
WINE: Erath 2004 Pinot Noir La Nuit Magique
Dessert
- Yogurt Panna Cotta with rhubarb compote
WINE: Erath 1999 Late Harvest Sauvignon Blanc
Wow, what an enjoyable evening, at a great location! The food was spectacular -- particularly the Salmon and Morel Lasagne.
Too much going on to take detailed notes on the wines. However, the Pinot Blanc was the white of the night and the consensus at our table was that the 2003 Prince Hill was the Pinot Noir of the night followed by the 2004 La Nuit Magique and then the 2002 Estate Selection.
Hors d'oeuvers:
- Rabbit liver crostini with sweet/sour onion relish.
- Salad of fava beans, pecorino and salami
- Pizza La Dolce Vita with caramelized onions and gorgonzola dolce and anchovy
WINE: Erath 2005 Oregon Pinot Gris
First Course:
- Marinated Salmon with Fennel Bavarese
WINE: Erath 2005 Willamette Valley Pinot Blanc
Second Course:
- Morel Lasagne
WINE: Erath 2002 Dundee Hills Pinot Noir Estate Selection
Third Course:
- Braised Lamb in white wine with egg and lemon
- Spring stew of artichokes, fava beans, new potatoes and peas
WINE: Erath 2003 Pinot Noir Prince Hilll Vineyard
Fourth Course:
- Cheese (three cheeses, but did not get the names)
WINE: Erath 2004 Pinot Noir La Nuit Magique
Dessert
- Yogurt Panna Cotta with rhubarb compote
WINE: Erath 1999 Late Harvest Sauvignon Blanc
Wow, what an enjoyable evening, at a great location! The food was spectacular -- particularly the Salmon and Morel Lasagne.
Too much going on to take detailed notes on the wines. However, the Pinot Blanc was the white of the night and the consensus at our table was that the 2003 Prince Hill was the Pinot Noir of the night followed by the 2004 La Nuit Magique and then the 2002 Estate Selection.
Last night, Osso Buco with morel-shiitake risotto, and fava beans.
Brioche parisienne that I baked off this morning and cappuccino, extra dry. It was the perfect after-gym snack.
Fiddleheads. And morels. And asparagus. And fava beans. I love spring.
Grilled Cedar Plank Salmon with an Asian BBQ glaze, topped with a shrimp and roasted corn salsa
Steamed veggies
Waffle fries
Steamed veggies
Waffle fries
Carne Asada! woo hoo! Tecates! woo hoo! GO CLIPPERS! (have to root, and will gladly root, for the home team - i met EB once and he was very courteous and accomidating!)
Baked Ziti, with fresh mozzerella and homemade sauce.
Enchilada casserole (first time)
Recipe:
1 pound lean ground beef
1/2 cup chopped onion
1 can (about 10 ounces) red enchilada sauce
1 can (10 1/2 ounce) condensed cream of mushroom soup
1 can (10 1/4 ounce) cream of chicken soup
1 can (4 ounces) chopped green chile peppers
1 cup milk
1 small clove garlic, minced
1 package (about 7 ounces) tortilla chips, coarsely crumbled
8 ounces grated Cheddar cheese or Mexican cheese blend
Preheat oven to 375°
In a large skillet, brown ground beef with onion; remove from heat and drain off excess fat. Add chili sauce, soups, chopped chile peppers, milk, and minced garlic; mix well.
In a greased 9x13x2-inch baking pan, place a layer of half the coarsely crumbled tortilla chips; top with half of the ground beef mixture.
Layer with remaining crumbled tortilla chips, then remaining meat mixture. Sprinkle cheddar cheese over top. Bake at 375° for 35 to 40 minutes. Let stand for 10 minutes before serving.
Recipe:
1 pound lean ground beef
1/2 cup chopped onion
1 can (about 10 ounces) red enchilada sauce
1 can (10 1/2 ounce) condensed cream of mushroom soup
1 can (10 1/4 ounce) cream of chicken soup
1 can (4 ounces) chopped green chile peppers
1 cup milk
1 small clove garlic, minced
1 package (about 7 ounces) tortilla chips, coarsely crumbled
8 ounces grated Cheddar cheese or Mexican cheese blend
Preheat oven to 375°
In a large skillet, brown ground beef with onion; remove from heat and drain off excess fat. Add chili sauce, soups, chopped chile peppers, milk, and minced garlic; mix well.
In a greased 9x13x2-inch baking pan, place a layer of half the coarsely crumbled tortilla chips; top with half of the ground beef mixture.
Layer with remaining crumbled tortilla chips, then remaining meat mixture. Sprinkle cheddar cheese over top. Bake at 375° for 35 to 40 minutes. Let stand for 10 minutes before serving.
condensed cream of mushroom soup
The horror! The horror!
The horror! The horror!
It is well-known that Joseph Conrad was quite fond of condensed cream of mushroom.
The enchilada casserole recipe should have used rice as layers instead of chips. BD85
It doesn't make any difference. Once you throw in condensed cream of mushroom soup, it's dog food. I don't know any decent cook who'd use that stuff. It gives me the shudders just thinking about it.
It's just a quick, simple recipe that I was wanting to try. I usually try to use fresh ingredients but today I wasn't in the mood.
Maybe I will make Hamburger Helper tomorrow to see your comments...
P.S. I'm not too snooty to use a can of condensed mushroom soup every once in awhile
Maybe I will make Hamburger Helper tomorrow to see your comments...
P.S. I'm not too snooty to use a can of condensed mushroom soup every once in awhile
quote:Originally posted by Bella Donna:
Maybe I will make Hamburger Helper tomorrow to see your comments...
It'd be perfectly in character. You won't even have to add garlic powder, run it through the blender or under your tires, or blanch it in flour.
Corned beef and cabbage tonight.
Grilled rib lamb chops last night- rubbed them with evoo, a garlic paste made from minced garlic and sea salt, fresh home-grown sage, and pepper.
Grilled rib lamb chops last night- rubbed them with evoo, a garlic paste made from minced garlic and sea salt, fresh home-grown sage, and pepper.
The last few days have been take out eaten on the table in the backyard. The new countertop has finally been installed, so now I can go back to using the kitchen, and refrigerator, and my pots, pans and knives.....
a lot of cheese, mostly goat-bucheron, some from perigord, humboldt fog, midnight moon, harbourne blue...the ultimate fast food
Dinner out tonight, Filet Mignon with chimichurri, potatos with garlic sauce and baby aspraghus.
Desert, Phylo dough with ganache and whip cream.
Desert, Phylo dough with ganache and whip cream.
Earlier this week - guinea hens, supremes with mushrooms and pappardelle. Next day had the rest of the birds, roasted with spices and herbs. Yesterday had beef ribs, slowly cooked in Pauwel Kwak Ale.
Grilled veggies like asparagas, peppers and zucchini go great with grilled lamb, grouper and steak.
Too bad it's relatively healthy.
Too bad it's relatively healthy.
Fusilli with marinara, fresh parmigiano and cracked peppers and basil. 2001 Felsina CCR. Not bad, but not great either....
PH
PH
Black salt roasted chicken.
Carne Asada Burrito, I love taco shops.
Whole Clams in white wine and garlic sauce (so good!)
Marinated Skirt Steak
Teriyaki Pork Ribs
and more....
The 3rd BBQ day in a row today. More meat.
Definitely making sauce and spaghetti tomorrow after this red meat weekend.
Marinated Skirt Steak
Teriyaki Pork Ribs
and more....
The 3rd BBQ day in a row today. More meat.
Definitely making sauce and spaghetti tomorrow after this red meat weekend.
Dry-rubbed baby lamb loin chops, sauteed in butter and oil.
Bottle of 2001 Kaesler Shiraz Stonehorse, drinking really well presently, big fruit, good acidity.
[Oops! Edited to include correct producer's name.
Bottle of 2001 Kaesler Shiraz Stonehorse, drinking really well presently, big fruit, good acidity.
[Oops! Edited to include correct producer's name.
After three days of barbecuing, it'll be broiled flounder tonight.
I have been grilled out this past weekend.
Friday night - Texas brisket from Rolling Bones
Saturday bight - Fresh Copper River Salmon charcoal grilled on cedar plank - YUM!
Sunday night - NY Strip charcoal grilled
Last Night - a catered outdoor concert at Chastain Park (Rob Thomas) with ...... you guessed it, BBQ chicken and steak.
Friday night - Texas brisket from Rolling Bones
Saturday bight - Fresh Copper River Salmon charcoal grilled on cedar plank - YUM!
Sunday night - NY Strip charcoal grilled
Last Night - a catered outdoor concert at Chastain Park (Rob Thomas) with ...... you guessed it, BBQ chicken and steak.
Last night at a BYO dinner:
Duck rilettes with 2003 Ramey Hyde Vineyard Chardonnay
Pan-roasted halibut with 2002 Martinelli Blue Slide Ridge Pinot Noir
Unfortunately- hazelnut cake- excellent but very fattening
Duck rilettes with 2003 Ramey Hyde Vineyard Chardonnay
Pan-roasted halibut with 2002 Martinelli Blue Slide Ridge Pinot Noir
Unfortunately- hazelnut cake- excellent but very fattening
I had some great prime, dry-aged ribeyes ready to go for a dinner here, but I've got a cold, so we cancelled the dinner and I'll grill one of the steaks for my wife. It'll be Jewish penicillin for me.
Feel better, Board-O. 
Drink lots of orange juice and get lots of rest. Hope you feel better soon.quote:Originally posted by Board-O:
I had some great prime, dry-aged ribeyes ready to go for a dinner here, but I've got a cold, so we cancelled the dinner and I'll grill one of the steaks for my wife. It'll be Jewish penicillin for me.
Teryaki marinated chicken.
Get well Board-O!
Get well Board-O!