Last night we had swordfish on the grill. I had blackening seasoning, Terra has lemon-pepper seasoning.
Original Post
quote:
Originally posted by Board-O:
lou, are you using the rotisserie? I love it for duck.


Yep, duck and even small geese.

In Portugal there was a place that had a large wood-fired grill with long rotisserie baskets. The chickens were cut flat and placed in the baskets, turning over the coals. Each basket held probably 5 chickens. They basted them with 2-3 different kinds of sauces. Man those were good.
Medium rare lamb rib chops with Greek seasoning and topped with sauteed mushrooms.

Served with a Bodegas Faustino 1995 Rioja Gran Reserva "I" (T.N> here). I enjoyed the pairing initially but the malted milk ball aftertaste of the wine eventually detracted from the meal.

Next time I'll try a Chianti Classico.
quote:
Originally posted by Purple Teeth:
I enjoyed the pairing initially but the malted milk ball aftertaste of the wine eventually detracted from the meal.


Allrighty then!

I hate malted milk balls. Blaghh!
quote:
I don't think prime meat is likely to be grass fed, is it?


Good question???

All I know is that grassfed products tend to be much lower in total fat (1/3 to 1/2 less) than grainfed products.

If it was up to my 13 Y/O, we would be eating beef everyday..... like you. Smile
Hey, in the last 4 days, we've had duck one day, shrimp, another, meatloaf once, and tonight will be steak. My cholesterol is 154.
Grilled turkey breast marinated in white wine, chicken broth, and a puree of red bell pepper, garlic, onion, celery, and spices. Served with sauteed mushrooms and a 1995 Eyrie PN (TN here). The wine’s restrained fruit, earthy elements, and juicy acidity were a welcome addition to the dinner table
Boy, missed this all month....

So... Have had some pork tenderloin, some steaks (NY and rib eye), some salmon, some chicken and some sausage....

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