Grilled mortadella cheese panini just like Mario Batali's. A slow grilled 4 pound garden fresh whole butternut squash, mesclun salad, fresh apple crisp using my heirloom Ribston Pippins this season.
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Grilled Halibut (lemon, dill, butter) w/ roasted potatoes (rosemary, maple syrup) and green beans.
Canceled dinner plans to stay home and watch the Yankee-Red Sux doubleheader. Take out Chinese.
Florida lobster tails over linguine. I made a creamy sauce with white wine, sun dried tomato paste and chile chipotle that went really nice with the dish.
Paired with a nice Blanc CdP
Paired with a nice Blanc CdP
quote:Originally posted by redknife:
Florida lobster tails over linguine. I made a creamy sauce with white wine, sun dried tomato paste and chile chipotle that went really nice with the dish.
Paired with a nice Blanc CdP
That sounds very tasty.
Neighbor brought over a roasted chicken with goat cheese and sage sauce with parsley red potato. Was really good.
Lamb cutlets off the grill
Baked acorn squash with butter and maple syrup
(2003 Bodega Numanthia Termes Toro Numanthia)
Baked acorn squash with butter and maple syrup
(2003 Bodega Numanthia Termes Toro Numanthia)
Luger's
Crab cake and seafood linguine.
oysters, crabmeat gazpacho, and monkfish with spinach
Home-made pesto, Barilla-made pasta.
Friday night around 9pm, I put two 9 lb. pork shoulders in the smoker with a combination of apple and sugar maple wood. They got done around 3pm Saturday. The pulled pork was well worth the sleep loss. Used a sauce recipe from The Neelys and a mustardy slaw from Tyler Florence for some fantastic sandwiches. 
Lobster bisque, followed by butter-poached lobster with orzo, from the French Laundry cookbook. Still getting the hang of those parmesan crisps. Mine don't melt together into a single chip like the photos show.
Lobster caught by my own hand (tastes better that way) on the first day of lobster season. Paired with 1995 Krug.
Lobster caught by my own hand (tastes better that way) on the first day of lobster season. Paired with 1995 Krug.
quote:Originally posted by Javachip:
Lobster caught by my own hand (tastes better that way) on the first day of lobster season. Paired with 1995 Krug.
impressiveHow did your '95 show?
quote:Originally posted by Javachip:
Still getting the hang of those parmesan crisps. Mine don't melt together into a single chip like the photos show.
.
Assuming you are broiling? Try a little melted butter on the pan. Keep a close eye as they can get a little smoky.
KSCO2, here is my note from Cellartracker:
Very fine, persistent mousse. Notes of lemon blossom, butterscotch, apples, fresh bread dough. Initially had a scent reminiscent of a stuffy attic, but this dissipated quickly. Fresh, crisp, complex, subtle, delicious. Improved steadily over 90 minutes. 94 points.
Estimator, I baked/broiled at 325F (in a gas oven) for around 8 minutes as the recipe instructed. I used aluminum foil rather than a Silpat. I did rub a bit of olive oil on the foil first. The grated cheese turned brown but did not melt together. I think the cheese I used did not have enough moisture in it.
Very fine, persistent mousse. Notes of lemon blossom, butterscotch, apples, fresh bread dough. Initially had a scent reminiscent of a stuffy attic, but this dissipated quickly. Fresh, crisp, complex, subtle, delicious. Improved steadily over 90 minutes. 94 points.
Estimator, I baked/broiled at 325F (in a gas oven) for around 8 minutes as the recipe instructed. I used aluminum foil rather than a Silpat. I did rub a bit of olive oil on the foil first. The grated cheese turned brown but did not melt together. I think the cheese I used did not have enough moisture in it.
Last night made a simple veal ragu with fresh pappardelle. Served with the 2007 Vietti Perbacco which is a great little wine for the money.
Roasted a boneless pork loin roast on a bed of apples, onions and fresh sage. Puréed the apples, onions, drippings etc with some potato water (from the mashed potatoes – adds some starch, a great trick for sauces and gravies!) into a nice smooth sauce. Had with squash roasted with butter & maple syrup and mashed potatoes.
Wine was a bottle of 2001 Louis Sipp Riesling Kirchberg de Ribeauvillé Vendanges Tardives.
Wine was a bottle of 2001 Louis Sipp Riesling Kirchberg de Ribeauvillé Vendanges Tardives.
Grilled dry-aged NY strip steaks, 2" thick each. A nice minestrone and baby spinach salad with assorted cheeses and warm filone bread slices. Apple cranberry fruit crisp with fresh muesli topping. Columbia Crest 2006 Chardonnay, Castillo de Almansa Reserva 2005 and Sleeman's beer variety pack for drinks. Apple picking in volume for the local food agency and my freezer during this week.
Lobsters- either steamed or bisque/stew
Moussaka
(2009 Juan Gil) actually a good pairing
(2009 Juan Gil) actually a good pairing
Friday night - grilled pork tenderloin, fettucine with butter and herbs, and a green salad. 2005 S.A. Prüm Graacher Himmelreich Riesling Auslese #21 and 2007 Beringer Pinot Noir Carneros.
Saturday night - grilled rib eyes, sauteed mushrooms, sauteed green beans, tomato salad. 2008 St. Clement Chardonnay and 2004 Souverain Cabernet Sauvignon Winemaker's Reserve.
Sunday night - grilled marinated chicken, red beans and rice, corn on the cob and a tomato salad. 2008 Santa Barbara Wine Company Pinot Noir.
Tonight - green chile chicken enchiladas. No wine.
Saturday night - grilled rib eyes, sauteed mushrooms, sauteed green beans, tomato salad. 2008 St. Clement Chardonnay and 2004 Souverain Cabernet Sauvignon Winemaker's Reserve.
Sunday night - grilled marinated chicken, red beans and rice, corn on the cob and a tomato salad. 2008 Santa Barbara Wine Company Pinot Noir.
Tonight - green chile chicken enchiladas. No wine.
Sockeye salmon served as sashimi, poke for first courses; BC rolls and seared chunks for main course. Mesclun salad with white truffle mustard vinagrette, jasmine rice, assorted summer squash tempura (last for the season). Apple something for dessert... Svedka vodka martinis, good junmai sake and L'Ecole 41 2008 Recess Red.
Sunday night dinner:
Pan seared duck magret with a balsamic and maple syrup sauce, mash potatoes with truffle oil...
Pan seared duck magret with a balsamic and maple syrup sauce, mash potatoes with truffle oil...
Made some pepper steak/carne asada.
Washed down with 2007 Bodega Norton Reserve Malbec, which I enjoyed a great deal.
(This was after spending half a day in Court with Latino clients and interpreters.)
Washed down with 2007 Bodega Norton Reserve Malbec, which I enjoyed a great deal.
(This was after spending half a day in Court with Latino clients and interpreters.)
Home made grilled pizzas with pesto, black olive, arugala, and 3 cheeses
Lentil stew with Bay leaves and mixed vegetables
Take out pizza from a local pizza place.
Broke out the Vij's cookbook (Vancouver Indian institution) and tried the Prawns in Coconut Masala as an appy. Then followed it up with the Grilled Eggplant and Squash curry, pork tenderloin, spinach and fig stew and brussels sprouts with paneer and cashews. Went nicely with a JJ Prum Spatlese. Had a bit of fun trying to locating Fenugreeks seeds and Asafoetida but it was worth it.
Basil chicken in green curry
Vegetable spring rolls
Vegetable spring rolls
A saute of chopped Oktoberfest sausage, sauerkraut, fresh chanterelle mushrooms, shallots, garlic and crushed peppercorns served on polenta. Lots of trocken and German beer.
Chinese dumplings and an outstanding 2003 Champagne J. de Telmont Grand Vintage
quote:Originally posted by Board-O:
Chinese dumplings and an outstanding 2003 Champagne J. de Telmont Grand Vintage
Sweet sausage and mushroom pizza with stone pale ale last night.
pierre peters blanc de blanc with cantonese tongiht.
Had Korean beef ribs tonight with a Cline Old Vines Zin
Chicken salad this evening
(eating light prior to Purple Haze's arrival tomorrow and the ensuing Canadian Thanksgiving weekend )
(eating light prior to Purple Haze's arrival tomorrow and the ensuing Canadian Thanksgiving weekend
)quote:Originally posted by g-man:
pierre peters blanc de blanc with cantonese tongiht.
Nice, how did they pair up?
quote:Originally posted by jqmunro:quote:Originally posted by g-man:
pierre peters blanc de blanc with cantonese tongiht.
Nice, how did they pair up?
we had that fried beef with a red worchester style sauce, sauteed veggies, roasted duck and bbq ribs.
The champers was clean crisp and slightly sweet and really cut through the oil in the veggies and fried beef and then adding a nice touch of citrus and toast. The duck was a hit or miss as it was too salty for the champagne to do anything but clean your mouth.
Didn't get to the ribs when my glass was gone =(.
Dungeness crab steamed with nori seaweed and lemon sections; mashed garlic and chive dry russet potatoes; baby swiss chard and mesclun salad with old balsamic vinagrette dressing; assorted goat cheeses, truffle butter and multigrain baguette bread rounds. Apple something (different) for dessert. Ravenswood 2007 Cabernet Sauvignon for wine.