Chicken thighs in a curry-honey mustard sauce with brown rice.
Original Post
What wines will you serve?
quote:
Originally posted by Board-O:
Tonight:

Stir-fried shrimp with scallions, peppers, and jalapeños

Rack of lamb
quote:
Originally posted by TBird:
board-o, where's the stinkin' GARLIC??? Razz


There'll be garlic in the stir-fried shrimp and some in the rub on the rack of lamb. I'm saving the real stinker for sopa de ajo coming later in the week, when I have the next day off!
quote:
Originally posted by Lorrie:
What wines will you serve?
quote:
Originally posted by Board-O:
Tonight:

Stir-fried shrimp with scallions, peppers, and jalapeños

2004 Varner Home Vineyard Chardonnay

Rack of lamb

1999 Chateau Peby Faugeres

Last night:

at home

-Selection of cheeses and olives before going out for dinner.

out

-Burrata mozzarella and vine-ripened tomatoes with basil EVOO and balsamic vinegar

-Lump crabcakes with lemon reduction

-Prosciutto

-Porcini mushrooms on the grill topped with seared foie gras

-Grilled veal chop with balsamic reduction

-Tiramisu, chocolate cake and vanilla ice cream

-Pepcid complete before bed Smile (finished eating past midnight)
Saturday night at the club:

Steak shoulder with a pepper/mustard sauce ('03 Neal Cab, '03 St. Clement Steinhauer Ranch Cab, '03 CSJ Cinq Cepages - there were nine of us).

Last night:

Baby back ribs with a smoky chipotle BBQ sauce and chicken/apple sausages ('05 Rosemount Show Reserve Shiraz McLaren Vale and '05 Rosemount Show Reserve Shiraz Mudgee).
Fried Turkey is at the top of the list for November. I will probably fry 2 or 3. Injected with Creole Butter and rubbed with "Strawberry's Grand Champion" seasoning.

With a little luck and a lot of patience I will hopefully be smoking an entire backstrap of whitetail deer before Thanksgiving. If it turns out well, I will likely serve that along with fried turkey at the Thanksgiving feast.
quote:
Originally posted by Ozarks21:
Fried Turkey is at the top of the list for November. I will probably fry 2 or 3. Injected with Creole Butter and rubbed with "Strawberry's Grand Champion" seasoning.

With a little luck and a lot of patience I will hopefully be smoking an entire backstrap of whitetail deer before Thanksgiving. If it turns out well, I will likely serve that along with fried turkey at the Thanksgiving feast.
Did Creole Butter last night. I also like the Garlic/Herb.
quote:
Originally posted by Hunter:
Poterhouse Steaks and salad. No wine. Low carbing this week.


What cut is the poterhouse Big Grin ...ok, seriously, a steak with no wine ??? thats just wrong Frown
Homemade SoCal chorizo scrambled with eggs. Wrapped in fresh flour torts with a wee bit of sour cream and a dab of salsa. Eff me sideways. Cool Had to go with a Sierra Nevada Pale Ale. Couldn't think of a wine match for these burros....

PH
Last weekend I made the Ragu Bolognese from the videos on WS (Mario B.). This weekend - rack of lamb one night and veal marsala the next.
quote:
Originally posted by PurpleHaze:
Homemade SoCal chorizo scrambled with eggs. Wrapped in fresh flour torts with a wee bit of sour cream and a dab of salsa. Eff me sideways. Cool Had to go with a Sierra Nevada Pale Ale. Couldn't think of a wine match for these burros....

PH
AWESOME!!! We just got some chorizo from Dartagnan, and was wondering what to do with it. I got it now!!!
You could also make a queso fundido. It's a mix of melted cheeses, jalapeño, and chorizo, traditionally rolled up in a tortilla.
DnVsMom made her awesome meatloaf. She also made mashed potatoes covered with bacon and melted cheese. Very comfy. '05 Rosemount Show Reserve Traditional. Decent wine.
PH, add guacamole to those bad boys and then, yes, "eff me sideways". Cool

Sipping the '01 Avril CdP as I make Shepherd's Pie. (This is a great QPR CdP.) Flipping through Nigella Express which I picked up this afternoon. While I don’t normally do the "book signing thing", I was downtown anyway and Mr. Skosh has been crushin’ on Nigella for years.

Because Nigella is gracious, she chats me up for a sec. Since I have no class and no filter, I blurt out that she and Kate Beckinsale are my better half's two big crushes. I then look down at what she's written, “For Stuart, you obviously go for the dark ones! Nigella Lawson” Funny girl! Smile

(We’re all brunettes.)
Tonight I'm making some butternut squash risotto and baked chicken thighs.

Having a selection of cheeses while the chicken is baked.

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