September 2008: What's for dinner?

roasted chicken and vegetables

Last night I made:

Grilled Lamb Chops
Syrah-Braised Lamb Heart with Chorizo and veggies

Paired with 2003 Tablas Creek Espirit de Beaucastel.

Yum!

humbulgt fog with taylor 20 yr tawny

Fried chicken and caprese salad with tomatoes from the garden. No wine....

quote:

Originally posted by Dom'n'Vin'sDad:
Fried chicken and caprese salad with tomatoes from the garden. No wine....

Nice!! Fried chicken when done right is hard to beat as a comfort food.

I had to work late last night so I had honey nut cheerios for dinner

ribs and veggies on the grill

cypress grove midnight moon.
some home made guac
and some water crackers.

Korean bbq short ribs and grilled mixed veggies at my in-laws tonight. We had a staple QPR, the 2006 Fontanafredda Barbera, that came off very “sugary” tonight. Strange not sure if it was this bottle or the pairing. Anyway, dinner hit the spot.

Grilled peppercorned pork loin. Green salad with garden tomatoes. No wine again....

to night,

2 1/2 pound Porter House
fresh tomato an cuke salad from my garden!
2003 Mp s9

Alberta AAA tenderloins, grilled, with roasted new potatoes and steamed carrots. Nice and simple. Paired with a Santa Rita Medalla Real CabSauv 2005 (90pts). Having a Banfi Brunello 2001 for dessert. Hey, you only live once.

Tonight I'm having some brats and potato salad with a 2003 Fife vineyards Redhead Zinfandel.

chicken, brocolli, sun dried tomatoes, carrots and rice

Mmmm crab gumbo with hot chicken sausages with the 06 finca luzon

Steph made some oatmeal coconut cookies .. mmm

quote:

Originally posted by g-man:
Steph made some oatmeal coconut cookies .. mmm

... dinner?

quote:

Originally posted by wine+art:

quote:

Originally posted by g-man:
Steph made some oatmeal coconut cookies .. mmm

... dinner?

after-dinner has dinner in it =) ...

Tonight I did a take-off of a Jamie Oliver recipe: Pappardelle with braised leeks and proscuitto.
Salad with fresh veggies from the garden.
The pasta worked pretty well with the Tablas Creek Grenache Blanc

Roast beef sandwich on a plane back home.

Last night I made Mario Batali's version of Ragu Bolognese (see W.S. Videos). Good stuff.

Tonight I'm going with:

Grilled Whole Venison Tenderloin
grilled Veggies
Garlic Mashed Potatoes
Dinner Salad

Any suggestions on what wine will pair well with this??

Baked chicken with rosemary and garlic, rice, tossed greens.

pan-seared magret with green peppercorn sauce

At Erling Jensen's Restaurant:

Saffron Crawfish Bisque
Duck Breast Salad
Veal Tenderloin w/Roasted Corn Polenta & Tomato Coulis
Filet of Buffalo Tenderloin w/ Lobster Bearnaise and Mashed Potatoes and Green Beans
Chocolate Torte and Bananas Foster

Cleaned a duck yesterday which led to:

Seared duck breast with roasted fingerling potatoes and a pan sauce
Endive salad with fig dressing

Today:
I've been making duck confit for about 8 hours now...taking it off shortly and will make some homemade ravioli stuffed with duck confit, topped with a wild mushroom sauce.

Appetizer is a chicken liver crostini I've been toying around with.


Life is good!

EDIT: screwed up the ravioli...so the pasta became fettuccine...and was too tired to make the crostini tonight...so the livers will have to wait until Tuesday!

quote:

Originally posted by sarbuze:
Cleaned a duck yesterday

You're a better man than I ,Gunga Din! You started with a freshly killed duck? I can only imagine the process. Care to elucidate? I'd really be interested in hearing how you did it.

All I can say is...Bravo!
Sounds tasty! I can appreciate the hours of work that goes into a dish that will take 30 minutes to consume. Livin the dream!

quote:

Originally posted by Board-O:

quote:

Originally posted by sarbuze:
Cleaned a duck yesterday

You're a better man than I ,Gunga Din! You started with a freshly killed duck? I can only imagine the process. Care to elucidate? I'd really be interested in hearing how you did it.

Actually, yes I cleaned a freshly killed duck. I've done so probably 100 times in the last 7 years. I grew up in Michigan hunting duck and geese (as well as deer, but that's a different thread).

If you're truly interested, check out my blog in a week or two (I know you love blogs)...I'll be posting details on cleaning a duck, the recipes, some pictures and video.

quote:

Originally posted by sarbuze:

quote:

Originally posted by Board-O:

quote:

Originally posted by sarbuze:
Cleaned a duck yesterday

You're a better man than I ,Gunga Din! You started with a freshly killed duck? I can only imagine the process. Care to elucidate? I'd really be interested in hearing how you did it.

Actually, yes I cleaned a freshly killed duck. I've done so probably 100 times in the last 7 years. I grew up in Michigan hunting duck and geese (as well as deer, but that's a different thread).

If you're truly interested, check out my blog in a week or two (I know you love blogs)...I'll be posting details on cleaning a duck, the recipes, some pictures and video.

When is your Duck Season?

quote:

Originally posted by wine+art:

quote:

Originally posted by sarbuze:

quote:

Originally posted by Board-O:

quote:

Originally posted by sarbuze:
Cleaned a duck yesterday

You're a better man than I ,Gunga Din! You started with a freshly killed duck? I can only imagine the process. Care to elucidate? I'd really be interested in hearing how you did it.

Actually, yes I cleaned a freshly killed duck. I've done so probably 100 times in the last 7 years. I grew up in Michigan hunting duck and geese (as well as deer, but that's a different thread).

If you're truly interested, check out my blog in a week or two (I know you love blogs)...I'll be posting details on cleaning a duck, the recipes, some pictures and video.

When is your Duck Season?

October 15, this year, actually.

Our Dove season just opened last weekend, but my lease is in the South Zone, so no birds yet.

tonight
i grilled a duck breast w/a blackbean salsa an grilled corn on the cob w/lime crush red pepper,chili powder,butter

I have a couple of friends who go duck hunting in the winter, but the wild duck meat tastes like chewy liver to me.

quote:

Originally posted by Board-O:
I have a couple of friends who go duck hunting in the winter, but the wild duck meat tastes like chewy liver to me.

I make a gumbo with the breast meat only and it is wonderful. Sometimes we will even make it at the camp before heading home. Just use any basic gumbo receipe that you like and substitute in the duck breast meat cut into cubes. It gives the gumbo a gamey meaty flavor that I really enjoy.

G

quote:

Originally posted by wine+art:
Our Dove season just opened last weekend, but my lease is in the South Zone, so no birds yet.

Our dove field has failed the last two years due to lack of rain. This year it will be two or three weeks late (which means too late for the big flocks) and last year it never came up... F*&^'n global warming!

G

quote:

Originally posted by Board-O:
I have a couple of friends who go duck hunting in the winter, but the wild duck meat tastes like chewy liver to me.

Well, if you're in Baltimore this winter you'll have to come over for some non-livery-chewy wild duck

Thirstyman: I make a lot of gumbo/stew type dishes with wild duck (other game as well). It does mild out the flavor a bit and infuses a nice (as you put) gaminess to the stock.

Thanks for reminder, need to take my bow to the office and target practice. Deer season opens Oct. 1.....Maybe we should open a hunting thread?

Friday night at a neighbors - pasta with prawns in a spicy red sauce.

Saturday night - rib eyes, sauteed mushrooms, green salad with tomatoes.

Last night - a veritable grill fest - prawns with garlic butter, marinated chicken thighs, bockwurst, hot links, crookneck squash, zucchini, and some fusili....

quote:

Originally posted by sarbuze:

Well, if you're in Baltimore this winter you'll have to come over for some non-livery-chewy wild duck

Thirstyman: I make a lot of gumbo/stew type dishes with wild duck (other game as well). It does mild out the flavor a bit and infuses a nice (as you put) gaminess to the stock.

Please, I need a pointer on how to remove the feathers ... I've read hot water, but that's undesired because it cooks the meat. I've been stuck with plier and a sharp knife .. (and about 2 bloody hours)