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-- 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.
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

- 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.
Enchilada casserole (first time)

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.
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.

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