What's for Dinner?
- Thread starter ffemt128
- Start date
Help Support Winemaking Talk - Winemaking Forum:
Breakfast Casserole this morning.
FlamingoEmporium
Senior Member
Under those buns is shaved prime rib with a cup of French onion for dipping
Last week we had a late lunch in Sedona at Moonies English pub. They served an awesome Cherry Malt Vinegar with the fish and chips that was just black cherries cooked down in Malt Vinegar. I duplicated it and used some to make up a Vinaigrette to marinate some baby Bellas and grape tomatoes to go with Rib Eye and Mac and cheese.
Keep it warm until I get there. On my way and will arrive sometime on Tuesday, maybe Wednesday depending on traffic.
Keep it warm until I get there. On my way and will arrive sometime on Tuesday, maybe Wednesday depending on traffic.
Don't hog it all. Some of us can't get there until next weekend at the earliest.
You know the scene at the end of Field Of Dreams where the camera pans out and there are headlights in the distance as far as you can see?
Better get the BBQ warmed up Mike. WMT is coming for dinner!
Boatboy24
No longer a newbie, but still clueless.
Does it mulch or bag?
Mrs WM81 wanted trout, so we made the very easy grilled 2 ingredient trout (trout + pesto).
Cod with a lemon butter sauce and a bean / farro salad with a lemon vinaigrette.
That sure looks like salmon to me. Either that or it was one big ass trout!
It's some type of sea trout, I think. NOTHING like the stream trout we fished for when I was a kit -- an entire fish (including head and tail) was shorter than this filet.
It tastes a bit different from salmon, but fairly close. The Mrs. likes both but prefers trout so we tend to get it -- I'm good with either.
This was a Costco purchase and the smallest package was over 3 lbs. We'll be eating trout 4 times this week, although the second filet will be cooked differently. We may coat that one in cornmeal and pan fry.
Similar threads
