Tonight...pork ribs, with a marmalade/ginger/soy glaze. Really nice... Tonight...pork ribs, with a marmalade/ginger/soy glaze. Really nice...Original Post
Tonight...pork ribs, with a marmalade/ginger/soy glaze. Really nice...Replies sorted oldest to newest
Chips, salsa and best beer in the world -Modelo Negra.
Some veggies and herbs from the garden.
Tomatoes with buffalo mozzarella and basil.
Zucchini saltimbocca with home dried duck instead of the proscuitto.
White beans with tomatoes, garlic and sage.
Cucumbers.
Tonight, garlic and herb marinated rack of lamb.
Tomatoes with buffalo mozzarella and basil.
Zucchini saltimbocca with home dried duck instead of the proscuitto.
White beans with tomatoes, garlic and sage.
Cucumbers.
Tonight, garlic and herb marinated rack of lamb.
Marinaded Skirt Steak
Chicken Kebobs with red peppers and onions
Tortellini Salad with Olives, Onions and Artichoke hearts
Chicken Kebobs with red peppers and onions
Tortellini Salad with Olives, Onions and Artichoke hearts
quote:Originally posted by steve8:
Tonight, garlic and herb marinated rack of lamb.
steve8,
Which wine?
2002 Yalumba Shiraz/Viognier. Paired well with the lamb.
quote:Originally posted by steve8:
2002 Yalumba Shiraz/Viognier. Paired well with the lamb.
Not as well as a Northern Rhone, but glad it worked as a back-up.
W+A, my cellar is seriously deficient on northern rhone wines. One cote-rotie, one hermitage, and a few crozes-hermitages and Saint-Joseph each. And I've enjoyed most of the wines that I've tried in the past too. I need to buy more wine I guess. 
Salad with Blue Cheese
Grilled Ribeyes w/ Blue Cheese
Pasta with Butter
Green Peas
Grilled Ribeyes w/ Blue Cheese
Pasta with Butter
Green Peas
Southern meal of country-fried steak, mashed potatoes, blackeyed peas and okra.
Rack of lamb. Maybe a Mollydooker with it.
pork chops - picatta style
side of angel hair pasta in a basil marinara
wedge salad - blue cheese dressing, gorganzola crumbles, and bacon chips.
chose a 03' Ponzi PN for sippin'
Yum!
side of angel hair pasta in a basil marinara
wedge salad - blue cheese dressing, gorganzola crumbles, and bacon chips.
chose a 03' Ponzi PN for sippin'
Yum!
Beef Braciole and Sausage in Tomato Sauce
Grilled Eggplant and Peppers
Grilled Eggplant and Peppers
Angel hair pasta with bollainase (sp?) sauce. La Rasina 2003 Rosso di montalcino.
Steamed king crab with a 2004 Pouilly Fume (Gilles Chollet)
A little partyy at my shop with Fra'Mani Toscana salame, Parma ham, mozzarella, Spanish olives and 2005 Poggio Della Costa Sergio Motturra. Then pizzas and sides from Delfina with '04 Felsina Chianti.
Much fun.
Van She "Kelly" on the big screen.
Much fun.
Van She "Kelly" on the big screen.
Hey Grun, what no Duck or Goose products?
My daughter is no longer in Toulouse so my supply is running low.
My daughter is no longer in Toulouse
so my supply is running low.
I made this last month, but it turned out so good it's in my perm. rotation.
Simple Oven Roasted Chicken Breasts
2 bone-in, skin-on split breasts
any fresh herb(s) - we used dill last night
2 cloves garlic
1/3+ cup chicken stock
2 slices butter (room temp)
flour (optional)
Preheat oven to 475 (yes, four hundred seventy five degrees)
Slice garlic into the thinnest slices you can
Seperate skin from meat on breasts
Place fresh herbs under skin
Place garlic slices under skin
Spread butter on skin of breasts and season w/ salt and pepper.
Pour chicken stock into oven-proof pan.
Place breasts in pan, skin side up.
Cook for about 25 mins, or until done.
Use an oven mit or two to remove the pan from the oven.
Remove chicken to a plate, and place the pan on a burner w/ high heat. Depending on the amount of stock used, the juices should be pretty thick already, but if not just reduce over high heat burner and pour over breasts when reduced to desired thickness. If you want really thick sauce, thicken with flour.
We did the really thick sauce last night, and it was great... almost like a T-day sauce. Perfect for a "chilly" night in NJ.
Simple Oven Roasted Chicken Breasts
2 bone-in, skin-on split breasts
any fresh herb(s) - we used dill last night
2 cloves garlic
1/3+ cup chicken stock
2 slices butter (room temp)
flour (optional)
Preheat oven to 475 (yes, four hundred seventy five degrees)
Slice garlic into the thinnest slices you can
Seperate skin from meat on breasts
Place fresh herbs under skin
Place garlic slices under skin
Spread butter on skin of breasts and season w/ salt and pepper.
Pour chicken stock into oven-proof pan.
Place breasts in pan, skin side up.
Cook for about 25 mins, or until done.
Use an oven mit or two to remove the pan from the oven.
Remove chicken to a plate, and place the pan on a burner w/ high heat. Depending on the amount of stock used, the juices should be pretty thick already, but if not just reduce over high heat burner and pour over breasts when reduced to desired thickness. If you want really thick sauce, thicken with flour.
We did the really thick sauce last night, and it was great... almost like a T-day sauce. Perfect for a "chilly" night in NJ.
Rack of lamb
quote:I made this last month, but it turned out so good it's in my perm. rotation.
Simple Oven Roasted Chicken Breasts
2 bone-in, skin-on split breasts
any fresh herb(s) - we used dill last night
2 cloves garlic
1/3+ cup chicken stock
2 slices butter (room temp)
flour (optional)
Preheat oven to 475 (yes, four hundred seventy five degrees)
Slice garlic into the thinnest slices you can
Seperate skin from meat on breasts
Place fresh herbs under skin
Place garlic slices under skin
Spread butter on skin of breasts and season w/ salt and pepper.
Pour chicken stock into oven-proof pan.
Place breasts in pan, skin side up.
Cook for about 25 mins, or until done.
Use an oven mit or two to remove the pan from the oven.
Remove chicken to a plate, and place the pan on a burner w/ high heat. Depending on the amount of stock used, the juices should be pretty thick already, but if not just reduce over high heat burner and pour over breasts when reduced to desired thickness. If you want really thick sauce, thicken with flour.
We did the really thick sauce last night, and it was great... almost like a T-day sauce. Perfect for a "chilly" night in NJ.
Sounds good M. I will try that.
quote:Originally posted by gfroerer:
Hey Grun, what no Duck or Goose products?
My daughter is no longer in Toulouse
Don't worry about me, I still eat goose fat on regular basis, it's part of my exercise routine.
p.s. Tell your daughter to get the hell back to Toulouse, or else. It's unacceptable.
Last night:
Cinncinati style chili (spaghetti topped with chili, minus the onions, and cheddar cheese)
Conclusion --> Chili and spaghetti do NOT belong together. I like my chili with crackers or chips.
For lunch:
Spaghetti tossed with shaved pecorino, a dash of EVOO, chopped basil, and a sprinkle of red pepper flakes
Cinncinati style chili (spaghetti topped with chili, minus the onions, and cheddar cheese)
Conclusion --> Chili and spaghetti do NOT belong together. I like my chili with crackers or chips.
For lunch:
Spaghetti tossed with shaved pecorino, a dash of EVOO, chopped basil, and a sprinkle of red pepper flakes
quote:Originally posted by Bella Donna:
Last night:
Cinncinati style chili (spaghetti topped with chili, minus the onions, and cheddar cheese)
Conclusion. You blew it Bella!
Gotta do your Cincinatti Chili 4 or 5 way or it's just not right! PH
Last night:
Home made enchiladas, refritos and spanish rice. Cerveza Fria!
PH
Home made enchiladas, refritos and spanish rice. Cerveza Fria!
PH
quote:Originally posted by PurpleHaze:
Cerveza Fria!
PH
Yeah! Si se puede!
What?quote:Originally posted by PurpleHaze:
Conclusion. You blew it Bella!
PH
quote:Originally posted by Bella Donna:What?quote:Originally posted by PurpleHaze:
Conclusion. You blew it Bella!
PH
Bella,
Look here . Also, if you just put regular chili on the pasta it's not right. Oddly enough, Cincinnati chili was originally put together by Greek immigrants. The closest thing to it in terms of taste would probably be the the Greek version of lasagna known as pastistio.
Rack of lamb here, amybe with a 2004 Juan Gil.
Alta, give BD cooking instructions. It's been a little dull here lately.
Alta, give BD cooking instructions. It's been a little dull here lately.
I had the 4.5 way chili minus the onions. (I forgot to mention that it had beans too)
Sorry Board-O. Not cooking for a few days until I'm in the new kitchen. But I am open to suggestions...
Sorry Board-O. Not cooking for a few days until I'm in the new kitchen. But I am open to suggestions...
I've seen how you butcher a recipe. Stick to making hard-boiled eggs.
quote:Originally posted by Bella Donna:
I had the 4.5 way chili minus the onions. (I forgot to mention that it had beans too)
Sorry Board-O. Not cooking for a few days until I'm in the new kitchen. But I am open to suggestions...
I am so proud of you!!
quote:Originally posted by Board-O
I've seen how you butcher a recipe. Stick to making hard-boiled eggs.
Oh, but it's such a light-show when she frys (fries?
) eggs. Especially when she's in the shower!! PH
At the Sunset Grill in Nashville TN :
Rosemary & Beef Tomato Bisque Soup
Crispy Fries Pepper Calamari
Grilled Angus Beef Tenderloin w Yukon Mashed Potatoes
Veal Cheeks-slowly braised in madeira wine with baked fontina polenta
Creme Brulee
Rosemary & Beef Tomato Bisque Soup
Crispy Fries Pepper Calamari
Grilled Angus Beef Tenderloin w Yukon Mashed Potatoes
Veal Cheeks-slowly braised in madeira wine with baked fontina polenta
Creme Brulee
Beefsteak Tomatoes w/ Crumbled Bleu
Chipolte rubbed Flank Steak w/ mushrooms
Grilled Asparugus
2005 Mollydoocker The Boxer Shiraz
Fuente Double Chateau Cigar with Sungrown wrapper for dessert
Chipolte rubbed Flank Steak w/ mushrooms
Grilled Asparugus
2005 Mollydoocker The Boxer Shiraz
Fuente Double Chateau Cigar with Sungrown wrapper for dessert
A special salmon recipe from the 5 diamond restaurant I used to work at.
Had duck breasts two days n a row. Not quacking yet.
To be continued.....
Cause it's the thriller.
p.s listening to MJ on pigradio.
To be continued.....
Cause it's the thriller.
p.s listening to MJ on pigradio.
Beef Tenderloin & Mushroom Pot Pies with Cheddar Crust.
2003 Brooks Pinot Noir Janus Vineyard
1998 Chateau Ste. Michelle Cabernet Sauvignon Reserve
Nice meal....
PH
2003 Brooks Pinot Noir Janus Vineyard
1998 Chateau Ste. Michelle Cabernet Sauvignon Reserve
Nice meal....
PH
Do share!!!quote:Originally posted by Luc Sabourin:
A special salmon recipe from the 5 diamond restaurant I used to work at.
Last night:
Braised chicken in Sun Dried Tomato Cream Sauce on top of some weird short, fat pasta with Broccoli and Corn medley
Recipe from epicurious.com:
2 skinless boneless chicken breast halves
1 tablespoon oil from oil-packed sun-dried tomatoes
3 large garlic cloves, thinly sliced
1/2 cup dry white wine
1/3 cup whipping cream
1/4 cup drained oil-packed sun-dried tomatoes, thinly sliced
3 tablespoons thinly sliced fresh basil
Sprinkle chicken with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken to skillet and sauté until golden, about 4 minutes per side. Add garlic and stir 30 seconds. Add white wine, cream and tomatoes and bring to boil. Cover skillet, reduce heat to medium-low and simmer until chicken is just cooked through, about 3 minutes. Transfer chicken to plates. Add basil to sauce in skillet. Increase heat and boil until sauce thickens enough to coat spoon, about 2 minutes. Season sauce to taste with salt and pepper; spoon over chicken and serve.
I used a dry rose instead of white wine. Turned out beautifully.
Braised chicken in Sun Dried Tomato Cream Sauce on top of some weird short, fat pasta with Broccoli and Corn medley
Recipe from epicurious.com:
2 skinless boneless chicken breast halves
1 tablespoon oil from oil-packed sun-dried tomatoes
3 large garlic cloves, thinly sliced
1/2 cup dry white wine
1/3 cup whipping cream
1/4 cup drained oil-packed sun-dried tomatoes, thinly sliced
3 tablespoons thinly sliced fresh basil
Sprinkle chicken with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken to skillet and sauté until golden, about 4 minutes per side. Add garlic and stir 30 seconds. Add white wine, cream and tomatoes and bring to boil. Cover skillet, reduce heat to medium-low and simmer until chicken is just cooked through, about 3 minutes. Transfer chicken to plates. Add basil to sauce in skillet. Increase heat and boil until sauce thickens enough to coat spoon, about 2 minutes. Season sauce to taste with salt and pepper; spoon over chicken and serve.
I used a dry rose instead of white wine. Turned out beautifully.
Pan seared scallops with corn and tomatoes. Delicious with a pouilly-fuisse.
quote:Originally posted by steve8:
Pan seared scallops with corn and tomatoes. Delicious with a pouilly-fuisse.
Life is delicious with Pouilly - Fuisse.