zoramargolis Posted April 25, 2006 Share Posted April 25, 2006 Charcoal grilled spice crusted pork tenderloin Sauteed beet greens Semolina egg pasta ribbons* with green garlic, fava beans and basil Pear and blackberry crisp with vanilla ice cream 2000 Domaine de Montpezat Prestige Languedoc (60% cab 40% syrah) *thin sliced leftover semolina crepes that I made on Saturday for mushroom manicotti Link to comment Share on other sites More sharing options...
legant Posted April 25, 2006 Share Posted April 25, 2006 chocolate goat cheese (yum--if you haven't tried you really should) I've never heard of this before. Tell us more. Is it homemade or store-bought. If the latter, where'd you get it. Link to comment Share on other sites More sharing options...
DanielK Posted April 25, 2006 Share Posted April 25, 2006 I've never heard of this before. Tell us more. Is it homemade or store-bought. If the latter, where'd you get it. Jill at Cheesetique carries it. You have to really like sweet cheeses - I didn't care for it all that much, as it reminded me of chocolate-flavored cream cheese. Link to comment Share on other sites More sharing options...
jjl Posted April 25, 2006 Share Posted April 25, 2006 Jill at Cheesetique carries it.You have to really like sweet cheeses - I didn't care for it all that much, as it reminded me of chocolate-flavored cream cheese. I think it tastes like chocolate cheesecake; it is definitely sweet. Jennifer L Link to comment Share on other sites More sharing options...
ol_ironstomach Posted April 29, 2006 Share Posted April 29, 2006 Caipirinha Beleza Pura. Selection of cheeses from last night's Nat'l Geo tasting. Tomato salad with onions and bell peppers, in a vinaigrette of Jake Parrott's remarkable Rozendal vinegar. Potatoes au gratin. Grilled leg-of-lamb, thinly sliced. Watermelon slices. G'night! Link to comment Share on other sites More sharing options...
zoramargolis Posted May 2, 2006 Share Posted May 2, 2006 Charcoal-grilled boneless leg of lamb, marinated for seven days in yogurt, lemon, onion and herbs (I had planned to cook it Friday, but it turned out we had to go early to the chorus concert at school and then we went away for the weekend.) The texture of the outer edge of the meat may have suffered a bit from the long marination, but it was really delicious. Veggie-teen's main was charcoal roasted crimini mushrooms drizzled with Meyer lemon oil and stuffed with Nicoise olive, roasted garlic and feta cheese. Israeli cous-cous with duxelle of oyster mushrooms Haricots verts with roasted garlic and Meyer lemon oil Salad of mache, baby romaine, and Middle Eastern cucumber 2000 Domaine la Soumade Rasteau, Cuvee Confiance (a bottle recently discovered in the bargain bin at Calvert Woodley--an extraordinary find). Gorgeous fragrant, mouth-filling fruit with a spine of sweet tannin that was a perfect foil for the grilled lamb. Too bad there was only one bottle there. Link to comment Share on other sites More sharing options...
jm chen Posted May 2, 2006 Share Posted May 2, 2006 (I can't believe this is my 500th post, but it's gotta happen sometime. Here goes.) Sunday, for the first time, I successfully prepared... tofu! Threw together a marinade loosely based on something Bobby Flay did once with shrimp: soy sauce, fish sauce, ginger, garlic, scallions, oil, lime juice, jalapenos, and a few rehydrated red chilies, all in the food processor. Took extra-firm tofu, sliced, and pressed it between two cutting boards for about an hour, then let it soak up the marinade for another hour or two. Set the tofu slices on paper towels to get excess moisture off and fried them in a little bit of hot oil while I steamed up some green beans. Then I heated the marinade to concentrate it a little and served that as a sauce. Turned out great! Especially with a little extra plum sauce for dipping -- the sweet was very nice with the hot. Will definitely make it again. Link to comment Share on other sites More sharing options...
ulysses Posted May 3, 2006 Share Posted May 3, 2006 tonight was an experiment with gelatin Malpeque oysters with cubes of watermelon gelee(variation of Jose Andreas recipe) Tomato gelee with parmesan bavrois and aged balsamic (total ripoff of Frank Ruta) Kiwi slices embedded in Prosecco Gelatin (a few recipes put together) IN THE YEAR 2000 ALL FOODS WILL COME IN GELATIN FORM. IN THE YEAR 2000... Link to comment Share on other sites More sharing options...
cjsadler Posted May 3, 2006 Share Posted May 3, 2006 Three cheese calzones (ricotta, parm, mozz) with tomato dipping sauce And chocolate, ancho chili and espresso pots de creme. A recipe from Allison at Bluebell, a Philly restaurant I really like. The ancho and espresso flavors were dynamite with the chocolate. Link to comment Share on other sites More sharing options...
amyblues Posted May 3, 2006 Share Posted May 3, 2006 Seared NY strip steak, with broccoli and cubed, roasted butternut squash sprinkled with salt, pepper and rosemary. I don't have a grill so I used the cast iron grill pan. I need to work on my indoor steak grilling, or perhaps buy thinner strip steaks. This was 2 inches thick (maybe a little more!) and in a 500 degree oven, after searing it on the stove-top for 4 minutes a side, it was still really rare after 10 minutes. I'm fine with rare steak (my preference!) but the +1 is more a medium rare guy. Any tips? Link to comment Share on other sites More sharing options...
zoramargolis Posted May 3, 2006 Share Posted May 3, 2006 Seared NY strip steak, with broccoli and cubed, roasted butternut squash sprinkled with salt, pepper and rosemary. I don't have a grill so I used the cast iron grill pan. I need to work on my indoor steak grilling, or perhaps buy thinner strip steaks. This was 2 inches thick (maybe a little more!) and in a 500 degree oven, after searing it on the stove-top for 4 minutes a side, it was still really rare after 10 minutes. I'm fine with rare steak (my preference!) but the +1 is more a medium rare guy. Any tips? Make sure that the meat is at room temperature before you cook it. Link to comment Share on other sites More sharing options...
giant shrimp Posted May 3, 2006 Share Posted May 3, 2006 asparagus baked in pockets of prosciutto and fontina, from marcella hazan, accompanied by steamed new potatoes with garlic chives and olive oil. you probably shouldn't eat this too often, but it really is good, and you don't need to use as much butter as specified in the recipe. Link to comment Share on other sites More sharing options...
amyblues Posted May 5, 2006 Share Posted May 5, 2006 Thanks Zora! I had the steak out for half an hour prior to cooking but a steak that thick probably takes a bit longer. Last night's dinner was perfect: toasted everything bagels with lox, whitefish salad and Temptee whipped cream cheese. Temptee is a Breakstone product, and I've never seen it around here but it's everywhere in NJ where my family is from. It's my taste of home, and far preferable than the Philly whipped cream cheese. My friend's dad owns a kosher store in VA Beach, and she brought me back a container when she went for Passover. Bagels, lox and whitefish from Calvert Woodley, and I was in heaven! Link to comment Share on other sites More sharing options...
Capital Icebox Posted May 5, 2006 Share Posted May 5, 2006 Last night was perfect weather for grilling out: Duck Liver Pate Cowboy Ribeye from Cheesetique (50% off!) Grilled zucchini and squash with parprika and a little madras curry 'Cashel and Custard Sundae' -- lemon meringue custard (from the godmother), cashel blue, and a little grated nutmeg and honey Music: The Beach Boys' SMiLE and Pet Sounds (made all the better when the train came through Old Town right on cue) Link to comment Share on other sites More sharing options...
zoramargolis Posted May 6, 2006 Share Posted May 6, 2006 In recognition of Cinco de Mayo: Jicama with lime juice and pasilla chile powder Guacamole Pico de Gallo Sopes with frijoles refritos and feta cheese Chorizo Rajas de poblanos 2005 Akakies Kir Yianni Rose (beer/wine, beer/wine, beer/wine? Wine won--this worked). Sugared strawberries with whipped cream Link to comment Share on other sites More sharing options...
zoramargolis Posted May 7, 2006 Share Posted May 7, 2006 Charcoal-grilled yellowfin tuna burgers with wasabi-lime mayonnaise and grilled onion Jicama slaw Pan-crisped potato wedges* 2004 Glatzer Gruner Veltliner *I've done this a few times recently, and it satisfies the family's craving for fries without lots of oil being poured and heated up. I microwave a russet potato or two until just soft. Then cut in quarters, lengthwise, leaving the skin on. I dust the cut sides of the potato wedges with my pre-made spice rub (Spanish paprika, ancho powder, garlic powder, ground cumin, ground oregano, salt and black pepper) and fry them in a little bit of olive oil until brown and crisp on all sides. Link to comment Share on other sites More sharing options...
cjsadler Posted May 9, 2006 Share Posted May 9, 2006 A late dinner to go with watching Iron Chef. Salad of greens from the Dupont farmer's market Pasta al'Amatriciana Olive oil and polenta cakes with balsamic-basil marinated strawberries Link to comment Share on other sites More sharing options...
zoramargolis Posted May 9, 2006 Share Posted May 9, 2006 Pasta with fiddlehead ferns*, wild oyster mushrooms**, favas*** and Pecorino Spice-crusted, charcoal grilled sirloin Green salad Sugared strawberries from Heinz's stand at Dupont market 2004 Seghesio Zinfandel, Sonoma County *fiddleheads from Maine, purchased at Trader Joe's in Bailey's Crossroad **Gathered in Battery Kemble, while walking the dog. ***favas were purchased at Super H yesterday, the nicest ones I've seen this year. Link to comment Share on other sites More sharing options...
Anna Blume Posted May 9, 2006 Share Posted May 9, 2006 Pasta with fiddlehead ferns*, wild oyster mushrooms**, favas*** and Pecorino **Gathered in Battery Kemble, while walking the dog. The mushrooms given to me at the farmer's market (Dupont Circle) were my first oyster mushrooms. I diced them, sauteed them in butter. Salt and pepper. Squeeze of lemon. Amazing!!! Lucky you! * * * Another Spring thing: Long-stemmed globe artichoke alla Romana Spaghetti carbonara with ramps (wonderful) Grapefruit with strawberries Link to comment Share on other sites More sharing options...
zoramargolis Posted May 12, 2006 Share Posted May 12, 2006 Stopped in at BlackSalt and Bassin's today: Linguine with alfredo sauce and Blackpearl salmon Gulf brown shrimp scampi Roasted asparagus with Meyer lemon oil Mango buttermilk panna cotta with blackberry coulis (the buttermilk was from Adam, the milk seller at Dupont market. This was real buttermilk, the by-product of making butter, not cultured like commercial buttermilk you get in a grocery store. Very sweet, and had not had all the cream separated out.) With the meal, we drank a 2004 Gobelsburger Gruner Veltliner--OMG it was good (incredibly reasonable, too, at $10.99) and this was the very last bottle. They can't get more--the vintage is completely sold out, according to Mike the new German-Austrian consultant at Bassin's. Link to comment Share on other sites More sharing options...
JPW Posted May 12, 2006 Author Share Posted May 12, 2006 Good old fashioned Italian-American linguini with sausage and red sauce and a generous topping of parmagiano reggiano. Link to comment Share on other sites More sharing options...
jm chen Posted May 15, 2006 Share Posted May 15, 2006 Friday: split roast chicken Cajun wafflecut carrots Saturday: more chicken roasted asparagus Sunday: soy-glazed chicken thighs (from All About Braising) roasted broccoli Good simple stuff. Well, the braised thighs have about 83 ingredients, but the actual cooking is simple, anyway. Link to comment Share on other sites More sharing options...
JPW Posted May 15, 2006 Author Share Posted May 15, 2006 For mother's day -- Bean ravioli in brown butter balsamic sauce Pureed carrot soup Pork tenderloin, mashed parsnips and asparagus with a reduced stock sauce. Shoofly pie and vanilla ice cream. Link to comment Share on other sites More sharing options...
brr Posted May 15, 2006 Share Posted May 15, 2006 another mothers day menu Grilled whole black sea bass - reallllly good, we briefly washed/marinated/rubbed it with a mixture of white wine, olive oil, garlic, black sea salt and oregano, and grilled 8 mins on each side with... Grilled asparagus, portobellos and eggplant and a nice 1999 Barolo Dessert was some sponge cups filled with fresh fruit and whipped cream Link to comment Share on other sites More sharing options...
mdt Posted May 15, 2006 Share Posted May 15, 2006 Lunch technically, but yesterday we feasted on roasted garlic stuffed pork shoulder sandwiches. Butterflied pork shoulder covered in a mix of garlic, Italian parsley, EVOO, salt, pepper, and fresh rosemary, then rolled and tied. Roasted in the oven at 225F for about 6 hours. Served with freshly baked rosemary focaccia. Served with 2004 Domaine Bernard Baudry Chinon Les Granges. Link to comment Share on other sites More sharing options...
CrescentFresh Posted May 15, 2006 Share Posted May 15, 2006 Lunch technically, but yesterday we feasted on roasted garlic stuffed pork shoulder sandwiches. Butterflied pork shoulder covered in a mix of garlic, Italian parsley, EVOO, salt, pepper, and fresh rosemary, then rolled and tied. Roasted in the oven at 225F for about 6 hours. Served with freshly baked rosemary focaccia.Served with 2004 Domaine Bernard Baudry Chinon Les Granges. mdt's factual report leaves out one very important detail -- It was freakin' delicious! Link to comment Share on other sites More sharing options...
zoramargolis Posted May 16, 2006 Share Posted May 16, 2006 Cardoon flan: I ran a vegetable peeler along the cardoon stalks to destring them somewhat before chopping and parboiling. However, when they were tender and no longer bitter, they were still a bit stringy. My original plan had been to make a bechamel and bake them in a gratin. But then I thought about pureeing them in my Vita-Mix, which is powerful enough to turn plywood into a smooth puree. And I tossed in some shallot, three eggs, some creme fraiche, salt and white pepper and poured the resulting puree into a buttered casserole and baked it in a bain marie until done. It was a pretty pale green, very delicate tasting and quite good. Not a whole lot of artichoke flavor, though. Next time, I'll add some artichoke hearts. Polyface loin end pork chop, pan-seared and oven finished, pan reduction sauce with rosemary, sage and garlic. Homemade quince mostarda Polenta Fennel slaw with lemon vinaigrette 2003 Blisss Maremma Sangiovese Link to comment Share on other sites More sharing options...
goldenticket Posted May 16, 2006 Share Posted May 16, 2006 Braised baby bok choy Grilled Asian Pork Chops (very easy, VERY tasty marinade from Epicurious - black bean sauce, lime juice, soy sauce, sesame oil, garlic, fresh ginger - which I didn't have but threw in some powdered ginger - YUM) Quinoa and Black Bean Salad Link to comment Share on other sites More sharing options...
zoramargolis Posted May 16, 2006 Share Posted May 16, 2006 fresh ginger - which I didn't have but threw in some powdered ginger - YUM) For those instances when I need fresh ginger, and don't have any in good enough condition to use, I keep a bottle of The Ginger People brand Ginger Juice in my fridge. It is an excellent product and keeps for a year or more. I get it at Balducci's. Link to comment Share on other sites More sharing options...
giant shrimp Posted May 16, 2006 Share Posted May 16, 2006 Cardoon flan: I ran a vegetable peeler along the cardoon stalks to destring them somewhat before chopping and parboiling. However, when they were tender and no longer bitter, they were still a bit stringy. My original plan had been to make a bechamel and bake them in a gratin. But then I thought about pureeing them in my Vita-Mix, which is powerful enough to turn plywood into a smooth puree. And I tossed in some shallot, three eggs, some creme fraiche, salt and white pepper and poured the resulting puree into a buttered casserole and baked it in a bain marie until done. It was a pretty pale green, very delicate tasting and quite good. Not a whole lot of artichoke flavor, though. Next time, I'll add some artichoke hearts. i'm not convinced we scored the best cardoons in the land from the dupont farmer's market, or that you can even successfully grow them in this area. however, i do believe i was lucky to receive the least fibrous of the bunch, from the descriptions i have read here. i agree that you lose the artichoke flavor if you go much beyond the boiling stage, so i am a bit perplexed by the recipes i have found. those in the silver spoon entirely envelop the vegetable with some strong flavors, although the gratin i adapted from a flawed recipe in that book tasted good, just not like artichoke. a number of sources recommend boiling cardoons for two hours. what kind of vegetable can stand up to that? not the cardoons i had. Link to comment Share on other sites More sharing options...
slarochelle Posted May 16, 2006 Share Posted May 16, 2006 Another Mother's Day report..... Since Dad is the least likely one to try something new, I had to cover my bases. Chilean Sea Bass, Halibut, or Mahi Mahi on a bed of briefly sautéedred and yellow pepper, red onion and swiss chard, all cooked en papillote, Diver scallops seared in butter and olive oil and new potato roasted with rosemary and garlic cloves. Dad had the Halibut and it was a success. Mom had the Mahi Mahi; it was a little over done as it was the thinnest of the bunch - but that's how she's used to it . I had the Sea Bass, quite moist. All were from Up Stream Seafood in Silver Spring, and all were a hit. Dessert was Strawberry Cream Cake from the recent Cooks Illustrated, another success. Link to comment Share on other sites More sharing options...
JLK Posted May 18, 2006 Share Posted May 18, 2006 Batali's recipe? For mother's day --Bean ravioli in brown butter balsamic sauce Pureed carrot soup Pork tenderloin, mashed parsnips and asparagus with a reduced stock sauce. Shoofly pie and vanilla ice cream. Link to comment Share on other sites More sharing options...
JPW Posted May 18, 2006 Author Share Posted May 18, 2006 Batali's recipe? Yep Link to comment Share on other sites More sharing options...
ScotteeM Posted May 21, 2006 Share Posted May 21, 2006 For Mother's Day, in memory of my mother-in-law, we had her specialty: crab cakes. Last night, another of her favorites: Soft shell crabs with Lemon Butter Sauce Pan-seared shrimp marinated in garlic, shallots, pepper flakes, parsley, olive oil & lemon juice Risotto alla Milanese Asparagus roasted with parmesan & lemon peel 2004 Chateau Bellevue la Foret 1996 Comaine Moreau & Fils Chablis Grand Cru Les Close Link to comment Share on other sites More sharing options...
Baccala Posted May 21, 2006 Share Posted May 21, 2006 We had another great dinner at Bangkok 54, the place is amazing and never fails to impress. For App's we had Kanom Jeep House Special Duck Roll Cellophane-Noodle Salad Dinner 54's Spicy Roasted Duck Crispy Whole Fish with Spicy chili garlic sauce with fresh basil Pad Cha From The Sea Pad Thai with Shrmip 2 Mango margarita, a few glasses of Trimbach Gewurztraminer and Tyrell Moore’s Creek Shiraz Link to comment Share on other sites More sharing options...
mdt Posted May 22, 2006 Share Posted May 22, 2006 Pork tenderloin stuffed with crimini mushrooms, Firefly farms goat cheese, and spring onions Minnesota wild rice Sauteed Swiss Chard from Heinz Served with 2001 Hartenberg Shiraz. Initially I thought it might be a bit heavy for the meal, but it was a great compliment to the earthy mushrooms and nutty wild rice. Link to comment Share on other sites More sharing options...
jm chen Posted May 22, 2006 Share Posted May 22, 2006 Dinner last night was pot roast -- Safeway had 7-bone roast (scroll down this list) so I tried that instead of my usual cross-rib cut. Delicious, but more of a hassle -- very hard to separate the meat from the fat in some sections. Still, hard to go wrong at $1.99/pound with leftovers that will feed us half the week. Link to comment Share on other sites More sharing options...
hillvalley Posted May 23, 2006 Share Posted May 23, 2006 Brie covered with dried blueberries and mango Marinated, broiled pork chops Sauteed ramps Spinach steamed in lemon juice, topped with parmesean Sparkling pear Izze Link to comment Share on other sites More sharing options...
DLB Posted May 23, 2006 Share Posted May 23, 2006 Brie covered with dried blueberries and mangoMarinated, broiled pork chops Sauteed ramps Spinach steamed in lemon juice, topped with parmesean Sparkling pear Izze I love those Izze drinks! We had a fridge full, then my in-laws came for a few days, and they were drinking them like it was water! WTF...when I came home yesterday they were all gone! 16 bottles gone! Were are you finding Ramps? The Arlington Farmers Market never has any! Link to comment Share on other sites More sharing options...
giant shrimp Posted May 23, 2006 Share Posted May 23, 2006 linguini tossed with a warm puree of sauteed spinach, carrot and turnip leaves, coriander, young chamomile buds and foliage, white onion, jalapeno and yogurt from blue ridge dairy, topped with toasted pine nuts and crumbled feta. this is roughly from deborah madison's latest book and not something you are likely to encounter in a restaurant in this area. it's green with sour notes that play nicely against the pasta. because i had one and not the other, i substituted chamomile for dill, to which it holds some resemblance, crossed with mint. this is almost a throwback to macrobiotic days, so toasted flax and sunflower seed bread from the farmer's market went well with it, as did a bottle of marlborough sauvignon blanc. this dinner can be extended with a rhubarb compote, strawberries and vanilla ice cream from max's down the street, and it would have been except i got home too late from work and my wife was at the bookstore getting curtis sittenfeld (prep) novels signed, so it ended in bed with hendrick's gin. tonight is daniel handler, aka lemony snicket, and his latest novel is really something else. if post-modern is not what you like, the basic eight is out in paperback and i don't know who wouldn't enjoy this more traditional account of a high school crime of passion, told unreliably by the perpetrator. anyway, it will have to be dinner out and we could go next door to buck's or head for palena closer to home. dirty but clean pierre tried bucks a couple of weeks ago after his politics and prose appearance and i would not be surprised if he had a bit too much to drink. i know we did, and also a bit too much to eat. Link to comment Share on other sites More sharing options...
Anna Blume Posted May 23, 2006 Share Posted May 23, 2006 Where are you finding Ramps? The Arlington Farmers Market never has any!See most recent posts in thread on Ramps. Possibly she got hers at Dupont Circle as well; only one farmer sells them and he may not set up in Arlington. I never saw ramps at any of the WF stores in DC, i.e. another source that was mentioned some time ago. Link to comment Share on other sites More sharing options...
giant shrimp Posted May 23, 2006 Share Posted May 23, 2006 See most recent posts in thread on Ramps. Possibly she got hers at Dupont Circle as well; only one farmer sells them and he may not set up in Arlington. I never saw ramps at any of the WF stores in DC, i.e. another source that was mentioned some time ago. i was surprised that ramps were still available last sunday at the dupont farmers market. they had expected the prior week to see the last of them. and i didn't notice them at whole foods on p street yesterday; there were just a couple of them left the week before and they were bedraggled. the farmers market ramps have been far superior to the $20-a-pound-for-free ramps they have been selling at whole foods. in any event, there has been a long ramp season this spring and it looks like it is running out. Link to comment Share on other sites More sharing options...
zoramargolis Posted May 23, 2006 Share Posted May 23, 2006 Composed salad of roasted beets, cucumber and avocado with orange vinaigrette Polyface pork ribeye chops, herb-brined overnight, then pan seared and oven braised, served with a sherry vinegar pan reduction sauce and arroz de Valencia. Veggie-teen had a baked stuffed Portobello mushroom 2001 Sierra Cantabria Cuvee Especial Rioja Fresh golden pineapple and pinenut shortbread cookies from Spain. Link to comment Share on other sites More sharing options...
cjsadler Posted May 23, 2006 Share Posted May 23, 2006 Something you might see soon in the Wash Post. Link to comment Share on other sites More sharing options...
giant shrimp Posted May 25, 2006 Share Posted May 25, 2006 young and sticky honey mushrooms sauteed in olive oil, served with boiled asparagus over long-simmered polenta with butter and parmesan, garnished with purple garlic chive flowers this is also from deborah madison's latest cookbook and i am noticing that she lets you do more of the driving than usual. a rich mushroom stock based on dried porcini and wine added to well-browned onions, carrots and garlic is essential for bringing everything together at the end, and it is a fricasee before it is strained. after making this dish, you won't feel guilty that you haven't been spending enough time in the kitchen, although you can shave off roughly an hour by preparing the stock ahead of time. Link to comment Share on other sites More sharing options...
DLB Posted May 26, 2006 Share Posted May 26, 2006 I have been working my way through the Bouchon cook book. Here are a few items made this past week. Tuna Sandwich Potato Leek Soup Lemon Tart Strawberry Sorbet Salmon With beurre blanc sauce The following are just random meals. Pasta Sauce Sunday Breakfast Salmon Bake in Foil with Potato Puree (the potatoes are from the Bouchon cookbook) Link to comment Share on other sites More sharing options...
zoramargolis Posted May 28, 2006 Share Posted May 28, 2006 An antipasto meal without any pasta Fava bean crostini with prosciutto and pecorino Romano Merguez lamb meatballs Roasted asparagus Roasted beets with orange vinaigrette Tomato wedges with fresh basil and balsamico Fennel with lemon vinaigrette and Reggiano Fontina Val d'Aosta 2004 Pazo Señorans Albariño Link to comment Share on other sites More sharing options...
porcupine Posted May 28, 2006 Share Posted May 28, 2006 Hot and sour soup with shrimp, and curry with chicken and many vegetables. Gubeen and ol_ironstomach went nuts at an Asian grocery then invaded my kitchen for several hours, producing a wonderful Thai meal. The whole house smells of chilies and lemongrass and kaffir lime leaves. Oh, and dessert was fish eyes and fruit. Love that name. Link to comment Share on other sites More sharing options...
dcdavidm Posted May 28, 2006 Share Posted May 28, 2006 Had to start the Memorial Day Weekend on the grill. We tried a burger recipe from Daniel Boulud that worked well (No! not the one with fois gras). Purists will scoff, of course, but it combines roughly four parts ground sirloin and one part shredded pulled pork barbecue, along with ample finely diced jalapeno, all layered on a toasted bun with jalapeno mayonaise, lettuce, tomato, and onion, and topped off with a cheddar cheese and roasted corn salsa. Juicy good stuff. Link to comment Share on other sites More sharing options...
zoramargolis Posted May 30, 2006 Share Posted May 30, 2006 Dinner for 10-- Appetizers in the yard, with liberal applications of Off Deep Woods spray: Fava bean crostini with Jamon Serrano and Pecorino Romano Roasted beets with orange vinaigrette Marinated white anchovies Merguez lamb meatballs Fennel slaw with lemon vinaigrette Charcoal grilled veggies: baby yellow squash, red bell pepper, baby bermuda onion Sicilian olives 2005 Turkey Flat Rose (Australia) 2005 Elyse Rose (Napa Valley) Main course at the table: Charcoal mixed grill--butterflied lamb leg; yearling venison rump roast, marinated in cooked wine marinade with juniper berries Fresh creamed corn (fresh sweet corn scraped off the cob, stewed with sweet butter) Grill-roasted asparagus 2001 Picchioni Andrea Rosso D'Asia 2000 Fontana Graziano Trentino Lagrein Cheese course: Cowgirl Creamery Mt. Tam; Cashel Blue; goat gouda; Idiazabal. Australian blood plum jelly, dried figs and dates. Dessert: Apricot upside-down cake Wild mulberry sorbet (made with berries picked in Battery Kemble park) !! Wow, the flavor and color of this were amazingly intense !! Creme Chantilly Bonny Doon Muscat Link to comment Share on other sites More sharing options...
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