What's for Dinner?
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Rib Eye, salad, homemade garlic rosemary focaccia and a parmesan, buttermilk herbed dressing, one of my better summer dinners so far. Throw in a 2014 super tuscan blend and how can you go wrong.
Sunday here in the Southern Hemisphere. Pizza night. My usual. Prawns, mushrooms, a hint of bacon - all over a base of light tomato base and mozzarell.
Boatboy24
No longer a newbie, but still clueless.
Love the sound of that combo. Will definitely have to give it a try.
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The plan was that I was going to be grilling tons of stuff. First I made a loaf of focaccia at like 450F as described in the Bread Thread. I then tamped down the fire and started some lamb ribs, low and slow. The ribs were marinated before that all day in basil, garlic, fresh oregano, and EVOO, wrapped in foil, and then put on the indirect side of the grill. I also started some 'shrooms with EVOO, toasted sesame oil, and soy on the low-heat grill. Later, I fired the grill back up for the rest of the meal, but the weather changed my plans! A fast-moving storm bore down on us, and I scrambled to get some char on the dishes before I got shut down for the count. I quick-browned some Japanese eggplants (lots of EVOO, garlic, parsely, and fresh oregano), and green beans with onions. I also grilled some potatoes, but I took them out quickly (due to the weather) and finished them in the oven, roasting them in the lamb fat! As I was finishing getting some browning on everything, the skies turned black, wind kicked up, and then the skies opened up into a deluge. I was able to scramble inside with my meal and dignity barely intact. Everything just went into the oven in cast-iron pans at 425F for another 20-30 minutes, and we just called it good!
Grilling was not a possibility tonight. Severe storms, even a derecho strafing Iowa. We actually dodged a bullet, with the storm veering just south of us.
Anyway, this meant that dinner was going to be prepared in the kitchen! Slow-cooked collard greens (some pork bones, hot pepper, onions, garlic) rendered some wonderful pot likker. Eggplant slices with bread crumbs, marjoram, and parmesan. Pinto beans with more pork bones, cilantro, garlic, butter. And baked Pacific cod, marinated in and then cooked in lemon, basil, and EVOO.
All washed down with ho-made 2019 Viognier from Rattlesnake Hills, WA.
Anyway, this meant that dinner was going to be prepared in the kitchen! Slow-cooked collard greens (some pork bones, hot pepper, onions, garlic) rendered some wonderful pot likker. Eggplant slices with bread crumbs, marjoram, and parmesan. Pinto beans with more pork bones, cilantro, garlic, butter. And baked Pacific cod, marinated in and then cooked in lemon, basil, and EVOO.
All washed down with ho-made 2019 Viognier from Rattlesnake Hills, WA.
Paul, how was the melanzana prepared? I understand that you coated it but were they baked, broiled or fried?
That sounds soooo good.
Hey, Rocky! Baked. Dipped in butter, then a sprinkle of marjoram, then dredged in a bread crumb/parmesan mixture. Then baked at ~425F for about a half-hour.
They look great. We do it similarly but instead of butter, we dip them in beaten eggs, then bread crumbs. A quick saute' to firm up the eggs and then finish in the oven like you do. I know Tom Brady shies away from the nightshades, but I can't do without my eggplant and tomatoes.
And that's why I don't eat at Tom Brady's house!!
Yooper🍷
Senior Member
Creamy Tuscan Chicken and a bottle of 2017 Greco-Fiano Basilicata Pipoli
Fresh Lake trout from Lake Superior, fettuccini with garlic, butter, pepper & Parmesan and fresh tomatoes from the garden with fresh basil & olive oil. French bottle of chilled white wine. Perfect!
Last day of our oldest son visiting, on leave from the Air Force. Gave him a few choices, he went with beef. An eye round roast on some charcoal and pecan wood. Turned out pretty well, but still a little well done for me. Couldn't believe the juices that flowed as I cut it. Was rested for a full 20 minutes!
Served with smashed taters (buttermilk and sour cream added) and steamed baby carrots.
Served with smashed taters (buttermilk and sour cream added) and steamed baby carrots.
Made Greek Gyros tonight for a quick and easy Friday pandemic dinner. Used some left over ho-made Tzatiki sauce from last week which had major Vitamin - G throughout. Found an amazing recipe for a Greek marinade for flank steak which was truth in advertising. Got rid of the extra sauce and more of my overload of mater's this time of year. Definitely a worth while trip to flavor town tonight!
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