What's for dinner Feb 2014

We went to dinner with friends. We ordered a large platter of Alaskan king crab legs for an appetizer for all to share. They were so very good, we ordered the same for our entree.

Bringing tamale pie (made in crockpot) to a Super Bowl party today.

quote:

Originally posted by redknife:
Had some friends in town ; they wanted cuban

Yuca Frita with alioli
Vaca Frita
Breaded steak Milanese
Rice and beans
Plantains

Mojitos and some inexpensive Rioja to wash it down

Homemade, or did you go out?

What's your go-to spot for out-of-towners who want Cuban?

Braised Lamb Shank
Mashed Potatoes
Roasted Brussel Sprouts

quote:

Originally posted by KSC02:
Braised Lamb Shank
Mashed Potatoes
Roasted Brussel Sprouts

Sold.

PH

quote:

Originally posted by Jorgerunfast:

quote:

Originally posted by redknife:
Had some friends in town ; they wanted cuban

Yuca Frita with alioli
Vaca Frita
Breaded steak Milanese
Rice and beans
Plantains

Mojitos and some inexpensive Rioja to wash it down

Homemade, or did you go out?

What's your go-to spot for out-of-towners who want Cuban?

I like havana Harry's on Lejeune. The tostones guayaberos are to die for + kid friendly

Potbelly turkey sub on flight . . . preferred that to airplane food alternative and was not dissatisfied with that chooce

too bad you can't prop up potbelly ;-)

Spicy Shrimp Bisque
Greek Salad
Gnocci bolognese

We went to a new Rick Bayless affiliated high end Mexican restaurant in Newport this weekend. Service was great, but the food was just ok for me. I had lamb with Rick’s famous mole sauce and while fine, it was not better than what I could get at my local authentic Mexican joint. I just don’t think high end Mexican does it for me. I felt the same way about Topolobampo when we were in Chicago.
We would go again, but probably just to the bar for some excellent ceviche and cocktails.

Pork Chile Verde.

Cacio e Pepe last night. Nice comfort food on a snowy night.

Tourtière, a simple spinach salad and a simple CdR

Flank steak has been marinating (tequila, lime juice, oil, garlic, oregano, cumin, pepper) since last night for making fajitas tonight.

Skirt steak in a Rick Bayless' recipe mole rojo tonight with roasted poblano chiles, and a side of black beans.

sticky rice with goose and goose parts

quote:

Originally posted by g-man:
sticky rice with goose and goose parts

Now THAT sounds tasty and interesting!

quote:

Originally posted by g-man:
goose and goose parts

Uhhh... what's the difference?

PH

quote:

Originally posted by PurpleHaze:

quote:

Originally posted by g-man:
goose and goose parts

Uhhh... what's the difference?

PH

The goose is sure to be tasty, but the parts… well, those can sometimes be interesting. That's why they're generalized under the nomenclature of parts, and not called by their more specific anatomical names. I shudder to think which ones g-man may have included.

Vive la difference!

quote:

Originally posted by Seaquam:

quote:

Originally posted by PurpleHaze:

quote:

Originally posted by g-man:
goose and goose parts

Uhhh... what's the difference?

PH

The goose is sure to be tasty, but the parts… well, those can sometimes be interesting. That's why they're generalized under the nomenclature of parts, and not called by their more specific anatomical names. I shudder to think which ones g-man may have included.

Vive la difference!

yea i dont waste

heart, liver, stomach, kidney and intestines ;-)

butter, goose fat and a tomato reduction.
fresh thyme
sea salt to flavor, toast ont he side

Fantastic tapas at Bin 941 in Vancouver.

quote:

Originally posted by g-man:

quote:

Originally posted by Seaquam:

quote:

Originally posted by PurpleHaze:

quote:

Originally posted by g-man:
goose and goose parts

Uhhh... what's the difference?

PH

The goose is sure to be tasty, but the parts… well, those can sometimes be interesting. That's why they're generalized under the nomenclature of parts, and not called by their more specific anatomical names. I shudder to think which ones g-man may have included.

Vive la difference!

yea i dont waste

heart, liver, stomach, kidney and intestines ;-)

butter, goose fat and a tomato reduction.
fresh thyme
sea salt to flavor, toast ont he side

you gotta get up here one of these days.

heh unless kids are invited, might be a while!

In a year or so, we should have the room

pan seared whitefish w. navy beans/bacon/raddichio/parsley in a white wine/tomato sauce

grilled bread.

dolcetto.

Last night, a crazy fun loud yummy feast at Guu garlic in Vancouver.

Grilled swordfish marinated in lime juice, olive oil, garlic and onion.

Along with grilled fingerling potatoes tossed in olive oil and sea salt, plus spinach sautéed with olive oil & garlic and dressed with freshly shaved Parmigiano-Reggiano.

About 20 different tapas at Jaleo in DC last night. I think I'm still full, but it was amazing.

quote:

Originally posted by CSM:
About 20 different tapas at Jaleo in DC last night. I think I'm still full, but it was amazing.

What did you wash them down with? Glad you enjoyed it. It is hit and miss for me.

Brought home some takeout from my favorite Vietnamese place. Chao Tom, Pho Tai Chin Nam, and Pork Banh Mi.

Corned beef with red cabbage and root vegetables

Wontons galore: Lobster, shrimp, crab, pork, chicken, duck, mushroom. Will have the rejects for dinner tonight in a Szechuan chile base with the rest being frozen for future use.

Moroccan spiced Lamb Burgers topped with 2yr smoked cheddar

Sunday: Jambalaya

quote:

Originally posted by Merengue:

quote:

Originally posted by CSM:
About 20 different tapas at Jaleo in DC last night. I think I'm still full, but it was amazing.

What did you wash them down with? Glad you enjoyed it. It is hit and miss for me.

It was a 2010 Flavus Viña Sastre Jaen. No experience with the varietal or producer, but it was quite nice and a great value.

Lamb chops on the charcoal grill last night that I had marinating in evoo, rosemary and garlic all day. Really tender and the flavors from the charcoal grill were fantastic. 2011 Patricia Green Cellars Pinot Noir Reserve was a wonderful pairing.

quote:

Originally posted by GlennK:
Lamb chops on the charcoal grill last night that I had marinating in evoo, rosemary and garlic all day. Really tender and the flavors from the charcoal grill were fantastic. 2011 Patricia Green Cellars Pinot Noir Reserve was a wonderful pairing.

Sounds wonderful. I have never match grilled lamb with Pinot that I can recall.

quote:

Originally posted by wine+art:

quote:

Originally posted by GlennK:
Lamb chops on the charcoal grill last night that I had marinating in evoo, rosemary and garlic all day. Really tender and the flavors from the charcoal grill were fantastic. 2011 Patricia Green Cellars Pinot Noir Reserve was a wonderful pairing.

Sounds wonderful. I have never match grilled lamb with Pinot that I can recall.

I think its a great match because the wine is on the leaner side compared to a more traditional match like Rhone or Bordeaux, but still has enough fruit to stand up. I had a similar dish a coupe of months ago with an 90 Lynch Bages and while the wine was great, I thought it overpowered the lamb somewhat.

quote:

Originally posted by GlennK:

quote:

Originally posted by wine+art:

quote:

Originally posted by GlennK:
Lamb chops on the charcoal grill last night that I had marinating in evoo, rosemary and garlic all day. Really tender and the flavors from the charcoal grill were fantastic. 2011 Patricia Green Cellars Pinot Noir Reserve was a wonderful pairing.

Sounds wonderful. I have never match grilled lamb with Pinot that I can recall.

I think its a great match because the wine is on the leaner side compared to a more traditional match like Rhone or Bordeaux, but still has enough fruit to stand up. I had a similar dish a coupe of months ago with an 90 Lynch Bages and while the wine was great, I thought it overpowered the lamb somewhat.

Glenn, I could see where a new world Pinot might work very well. I have always leaned towards old styled N. Rhone or Priorat.

I will give it a try. Thanks...