What's for Dinner?
- Thread starter ffemt128
- Start date
Help Support Winemaking Talk - Winemaking Forum:
Birria tacos for the win! 
Looks awesome Mike
joeswine
joeswine
- Joined
- Nov 15, 2007
- Messages
- 8,877
- Reaction score
- 2,925
Love tavos
Not dinner but Brunch in this case! Santa fe, NM
Fry’s food, division of kroger, has rib eye roasts on sale again. At 5.77lb with a bit of time and effort it’s worth it to us to trim and cut our own steaks. 17 steaks and a some ribs for 130 bucks. I’ll probably pick up another during the weekend.
![[Upgraded] 9Pcs Tree Root Growing Box with Drain Holes, Half Transparent Plant Rooting Propagation Ball & Metal Core Twist Ties, for Fast Propagation Plants (Size M)](https://m.media-amazon.com/images/I/514MWQxtWOL._SL500_.jpg)
super lucky!
Chicken Marsala:
Chicken Marsala:
Excellent picture. Maybe next time you could get more of the wine in the frame
I got the wine in ME, which is far more important!
FYI - the wine is Colombo Sweet Marsala, which is what I normally buy for cooking. American "marsala" works in a pinch, but the dish is far better with Colombo. It's not something I ordinarily drink, but (no surprise) it goes well with the dish.
Fajita chicken with Puerto Rice and an ABC Gamay I started July 4. Fajitas were very good. Rice great ( my receipe) and the Gamay is a wow from 4 of us. I though it would be good, but!!!! Sat in carboy till nov 18, then bottled. Will save many for a year. 
PASTITSIO - Nice flavor, different, but a lot of work. Recipe here: https://www.recipetineats.com/pastitsio-greek-beef-pasta-bake/
Last edited:
We eat a fair amount of pork tenderloin, as we really like it and it's relatively inexpensive. Since the package contains 2 loins, I typically cook one the first night, and the second a day or two later using a different method. Well, maybe not a different method, but different details.
Sunday Mrs. WM81 requested a Port sauce, so I opened a bottle of Chocolate Raspberry Port, and did it.
Sliced the pork, pounded thin, & pan fried it with seasoned salt, black pepper, cardamom, and granulated garlic. Made a sauce with the Port and store bought vegetable broth, served over rice.
We had leftovers for dinner Monday.
Tuesday? When I processed the first loin, I did the same with the second. This one went into a ziplock bag with olive oil, allspice, seasoned salt, and black pepper (Traditional Syrian Shish-Kebab seasonings). Additionally I added a bit of Gewurztraminer and cornstarch. The cornstarch helps tenderize the meat (not that the pork needs it), and gives it a velvety mouthfeel.
Yes, mouthfeel is important in food as well as wine!
Panfried the pork (no need for oil or additional seasoning), made a sauce with Gewurztraminer (remainder is in my glass) and chicken stock, and served with seasonal pasta from Aldi's.
Periodically Aldi's has seasonal or event shaped pasta. Mrs. WM81 likes it, so when I see it, I buy a bag. This is Christmas pasta. I need to buy a few things tomorrow, and if it's still in stock, I'll get another bag.
Guys -- some women want jewelry and expensive stuff. Others want to know that even when doing something mundane like grocery shopping, they are in our minds. Y'all can figure out which one I got.
Sunday Mrs. WM81 requested a Port sauce, so I opened a bottle of Chocolate Raspberry Port, and did it.
Sliced the pork, pounded thin, & pan fried it with seasoned salt, black pepper, cardamom, and granulated garlic. Made a sauce with the Port and store bought vegetable broth, served over rice.
We had leftovers for dinner Monday.
Tuesday? When I processed the first loin, I did the same with the second. This one went into a ziplock bag with olive oil, allspice, seasoned salt, and black pepper (Traditional Syrian Shish-Kebab seasonings). Additionally I added a bit of Gewurztraminer and cornstarch. The cornstarch helps tenderize the meat (not that the pork needs it), and gives it a velvety mouthfeel.
Yes, mouthfeel is important in food as well as wine!
Panfried the pork (no need for oil or additional seasoning), made a sauce with Gewurztraminer (remainder is in my glass) and chicken stock, and served with seasonal pasta from Aldi's.
Periodically Aldi's has seasonal or event shaped pasta. Mrs. WM81 likes it, so when I see it, I buy a bag. This is Christmas pasta. I need to buy a few things tomorrow, and if it's still in stock, I'll get another bag.
Guys -- some women want jewelry and expensive stuff. Others want to know that even when doing something mundane like grocery shopping, they are in our minds. Y'all can figure out which one I got.
Not dinner, but lunch!
Mrs. WM81 purchased a Costco rotisserie chicken Wednesday. Per usual, I deboned it while it was hot. I put the carcass in a pressure cooker along with broth from the bag, a chopped onion, seasoned salt, black pepper, and water. This makes very rich stock. After refrigerating overnight, it's almost as thick as gelatin:
I diluted by half, but probably could have diluted it again by half. [The finished soup is slightly gelled in the fridge]
Brought it to a simmer, added sliced celery and let cook 10 minutes. Then added a LOT of carrots + meat, and simmered for 20 minutes.
That's lunch yesterday and today, and probably for another 3 days ...
Mrs. WM81 purchased a Costco rotisserie chicken Wednesday. Per usual, I deboned it while it was hot. I put the carcass in a pressure cooker along with broth from the bag, a chopped onion, seasoned salt, black pepper, and water. This makes very rich stock. After refrigerating overnight, it's almost as thick as gelatin:
I diluted by half, but probably could have diluted it again by half. [The finished soup is slightly gelled in the fridge]
Brought it to a simmer, added sliced celery and let cook 10 minutes. Then added a LOT of carrots + meat, and simmered for 20 minutes.
That's lunch yesterday and today, and probably for another 3 days ...
Playing with food Episode 307.......
Once in a Lifetime meal. Dug in the freezer and pantry and came up with........
Shrimp Poblano!
XL Shrimp, Baby Portobello shrooms. shallots, fresh Vitamin G, and a JUMBO Poblano pepper I roasted and peeled today. I pushed the easy button and used a jar of Rao's Alfredo sauce we had in the pantry. Mrs IB was using her finger to wipe the bowl clean so pretty sure she liked it!
Once in a Lifetime meal. Dug in the freezer and pantry and came up with........
Shrimp Poblano!
XL Shrimp, Baby Portobello shrooms. shallots, fresh Vitamin G, and a JUMBO Poblano pepper I roasted and peeled today. I pushed the easy button and used a jar of Rao's Alfredo sauce we had in the pantry. Mrs IB was using her finger to wipe the bowl clean so pretty sure she liked it!
Last edited:
Got a perfectly made pizza from our local pizza shop last night. Thin crust, baked to perfection with plenty of cheese and lots of toppings evenly distributed. That's not always the case. It depends on who's working in the kitchen. But last night was a winner!
hey Joe what part of Itay r u from?
Similar threads
