montanaWineGuy
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Damn!!! A giant sausage link, a bottle of wine and the table is set for one. I hope you have your cardiologist on your cells speed dial.
What's for Dinner?
- Thread starter ffemt128
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Damn!!! A giant sausage link, a bottle of wine and the table is set for one. I hope you have your cardiologist on your cells speed dial.
Cooking pork chops on the grill, this time they really came up good, prepared my own marinade with the following:
Olive oil
Adobo
A bit of soy sauce
A bit of barbecue sauce
Juice from One lemon
Some Costco bought marinade
Then while grilling I made another moist sauce to hydrate a bit with:
Red wine
Apple juice
Honey
The honey gave it a nice touch of a flavor and my boy gave me a high five...not bad for a newbie.
Washing it down with left over WE LE Sauvignon Blanc Rose and some WE Malbec.
Olive oil
Adobo
A bit of soy sauce
A bit of barbecue sauce
Juice from One lemon
Some Costco bought marinade
Then while grilling I made another moist sauce to hydrate a bit with:
Red wine
Apple juice
Honey
The honey gave it a nice touch of a flavor and my boy gave me a high five...not bad for a newbie.
Washing it down with left over WE LE Sauvignon Blanc Rose and some WE Malbec.
Last edited:
Boatboy24
No longer a newbie, but still clueless.
Looks very tasty!
Today, I made a really simple and delicious meal of sausage, onions and peppers over pasta shells. I start by skinning the sausage and then roasting it in a 375 degree oven for about 40 minutes. In the mean time, I cut and saute the onions and peppers. I also did some hot Hungarian peppers for the less faint of heart and keep them on the side. When the sausage is done, I slice it into bit sized pieces, add it to the peppers and onions and add homemade sauce. I covered the pan and simmered the mixture for about a half hour. We served this time over small shells but it works with any kind of pasta. Just add a nice salad, homemade bread and wine and you are in the tall durum wheat.
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London broil sandwiches cooked on charcoal, yum!
Trying to make up for last nights dinner. Tonight I had a salad........
Cooked over pecan and charcoal mix......
Who knew you could do wings slow cooked on the Weber! Made Ho-made Blu-cheese Ranch dressing (with buttermilk).....
Cooked over pecan and charcoal mix......
Who knew you could do wings slow cooked on the Weber! Made Ho-made Blu-cheese Ranch dressing (with buttermilk).....
Boatboy24
No longer a newbie, but still clueless.
Playing catchup: the first picture is from last night's dinner. This was a swordfish steak, grilled briefly on high heat, and then served with salmoriglio sauce. Since discovering this sauce (thank you, Marcella Hazen!), this is the only way I have swordfish.
Tonight, we had a lovely beet salad served on arugula. My DW whipped this up from roasted beets, dressing, shallots, and toasted sesame seeds. Served with our by-now-boring corn-off-the-cob (garlic, cumin). The star, however, was thick tenderloin filets. I dry-brined these, then seared 4'/side, then moved to indirect heat. At that point, I basted them with a sauce of olive oil, lots of sauteed garlic, and fresh chopped thyme. Took 'em off heat completely at 112F, and they finished up at ~130 (a bit more movement than I expected, but still bueno!). More of the sauce was disposed of in the for eating, as that cut is so lean. Fresh-baked baguette from a small bakery, and a Le Fervent Syrah added up to a delicious dish.
Tonight, we had a lovely beet salad served on arugula. My DW whipped this up from roasted beets, dressing, shallots, and toasted sesame seeds. Served with our by-now-boring corn-off-the-cob (garlic, cumin). The star, however, was thick tenderloin filets. I dry-brined these, then seared 4'/side, then moved to indirect heat. At that point, I basted them with a sauce of olive oil, lots of sauteed garlic, and fresh chopped thyme. Took 'em off heat completely at 112F, and they finished up at ~130 (a bit more movement than I expected, but still bueno!). More of the sauce was disposed of in the for eating, as that cut is so lean. Fresh-baked baguette from a small bakery, and a Le Fervent Syrah added up to a delicious dish.
You have one amazing Dish Washer!
No, I am afraid the dishwasher in the family is also the vintner, and he is not so amazing.
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Last week, Rocky posted pictures of his eggplant parm. I have not had eggplant parm in ages and those pictures really put the bug in me.
Then, out of the blue, My brother called me. He said that his daughter (my Niece) wanted to learn how to make eggplant parm.
Obviously, the universe was telling me something.
Since I have octoberfest, crush day, and then press day coming up, the only day I had available (over the next month) was yesterday.
So, yesterday, I spent the day cooking with my niece.
We started by making our own sauce, which we cooked for 4 hours. While that simmered away, we made up a loaf of homemade bread, and then made up a BIG roasting pan of eggplant....
Peel eggplant,
slice thin and layer between paper towels
flour/egg/breadcrumb each slice and fry until golden brown.
assemble in pan in layers (lasagna style) with each slice getting a dollop of sauce and a thin slice of mutz.
every two layers or so, add a sprinkle of parm cheese, salt, pepper, and dried basil.
on the top most layer add a generous amount of shredded mutz.
Baked it for an hour.
Around 4pm, my brother and SIL came to eat and then take the niece home. Once they arrived, I boiled up some spaghetti and served.
I made it a point to not eat anything all day and was absolutely starved!Man, did I stuff my face! It was so good!. The bread came out pretty good too, it was like biting into a cloud.
When the eating was over, and the dust had settled, I slowly came out of a self induced food-coma. It was then that I realized I had forgotten to take pictures. Sorry.
Then, out of the blue, My brother called me. He said that his daughter (my Niece) wanted to learn how to make eggplant parm.
Obviously, the universe was telling me something.
Since I have octoberfest, crush day, and then press day coming up, the only day I had available (over the next month) was yesterday.
So, yesterday, I spent the day cooking with my niece.
We started by making our own sauce, which we cooked for 4 hours. While that simmered away, we made up a loaf of homemade bread, and then made up a BIG roasting pan of eggplant....
Peel eggplant,
slice thin and layer between paper towels
flour/egg/breadcrumb each slice and fry until golden brown.
assemble in pan in layers (lasagna style) with each slice getting a dollop of sauce and a thin slice of mutz.
every two layers or so, add a sprinkle of parm cheese, salt, pepper, and dried basil.
on the top most layer add a generous amount of shredded mutz.
Baked it for an hour.
Around 4pm, my brother and SIL came to eat and then take the niece home. Once they arrived, I boiled up some spaghetti and served.
I made it a point to not eat anything all day and was absolutely starved!Man, did I stuff my face! It was so good!. The bread came out pretty good too, it was like biting into a cloud.
When the eating was over, and the dust had settled, I slowly came out of a self induced food-coma. It was then that I realized I had forgotten to take pictures. Sorry.
montanaWineGuy
Senior Member
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Cold and raining today. Time to do some cooking.
Today was Sourdough Pretzel Dogs. For when you need something easy and fast, these will be in the Freezer for just those times.
Today was Sourdough Pretzel Dogs. For when you need something easy and fast, these will be in the Freezer for just those times.
Boatboy24
No longer a newbie, but still clueless.
Wish I could double-like this post.
Ajmassa
just a guy
Hey Mr. Glowin, just curious- what was your blend and ratios on that 2013 Tuscan? I know you submit many to competitions, any awards that one?
montanaWineGuy
Senior Member
- Joined
- Mar 31, 2015
- Messages
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- Reaction score
- 368
This is the only time I eat hotdogs. They are a real treat.
One Silver, one Bronze. 50% Sangio, 25% Cab Sauv, 25% Merlot. No bench trials, its just what I had that year and it worked out ratio wise to use it all up.
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