Seaquam  
Barrel Filler
Posts: 1141
 | | 06-04-2006 08:54 PM |
| Although we're well into a new month, I see the May thread is still running. Out with the old and in with the new, I say.  Last night I made a simple meal of sauteed beef tenderloin with a compound butter (butter, Danish blue, and some leftover Port) with some stir-fried vegetables and steamed peaches-n-cream corn (frozen). I think we had a thread here quite a while ago about compound butters; what an easy way to dress up some beef or other meat! I don't know why I don't do it more often. Also a bottle of '97 Beringer Merlot Howell Mountain Bancroft Ranch, which is probably drinking as well as it's going to. Big cassis, cherry fruit, some tobacco, vanilla, really more like a good Cab than a Merlot, dense, still a bit of tannin on the end, a big mouthful of red wine, around 93-4 pts. | | |
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David Niederauer
Los Gatos, CA
Master Sommelier
Posts: 15756
| | 06-04-2006 09:00 PM |
| I went back to Lavanda last night and this time I took Tricia.
Crushed Fava Beans
Marinated Red Peppers and Capers
Manchengo Cheeese with Quince
Watermelon Gaspacho
Lobster Salad
Thin Noodles in Olive Oil with onions, artichoke hearts and pepper flakes.
Ribs rubbed with WOW! (not BBQ)
Three scoops Gelato: pistachio, hazelnut and dark cholate
Cookies
2003 Aubert Chardonnay, Ritchie Vyd.
2004 Kosta Browne Pinot Noir, RRV.
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This isn't Bernardus or French Laundry; just a very good neighborhood bistro with a very good chef (Clyde Griesbach) who likes to experiment.
The proprietors, Howard Graham, Bruce Schmidt and Luka Dvornik, are three great guys. The wine list is outstanding and all three are very very wine savy. Howard Graham is a partner along with Ed Kurtzman and Gary Franscioni in August West and has a fantastive Burgundy cellar himself. He is really into white Burgundy.
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BellaDonna
Barrel Racker
Posts: 1890
| | 06-06-2006 03:41 AM |
| | Parmesean meatball sub from an authentic Italian take-out place...didn't like it | | | |
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kpak
Alaska
Wine Bottler
Posts: 3012
| | 06-09-2006 01:46 AM |
| last night - sashimi, gyoza and tempura halibut, scallops, shriimp
tonight - grilling some antelope chops, vidalia onions and new potatoes - | | | In theory, there is no difference between theory and practice. In practice, there is
.ps - friends don't let friends eat farmed salmon. | |
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ChangeMe
Master of Wine
Posts: 11169
| | 06-09-2006 05:09 PM |
| | I picked up some beautiful rib veal chops. I'll pan sear them and make a sauce using herbs that I grow. | | | |
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BellaDonna
Barrel Racker
Posts: 1890
| | 06-10-2006 03:34 AM |
| Crab wontons
Spring roll
Ginger broccoli beef with steamed rice | | | |
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wineismylife 
Arlington, TX
Master of Wine
Posts: 12412
| | 06-10-2006 03:41 AM |
| Quote:
Crab wontons
Spring roll
Ginger broccoli beef with steamed rice
Have a great trip. I have a sneaking suspicion you won't be eating anything similiar to this for the next 7 days. | | | Joe-----Wine is like potato chips around me...if it's open, it's gone. | |
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kpak
Alaska
Wine Bottler
Posts: 3012
| | 06-10-2006 04:53 AM |
| | fresh herb omelet | | | In theory, there is no difference between theory and practice. In practice, there is
.ps - friends don't let friends eat farmed salmon. | |
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kpak
Alaska
Wine Bottler
Posts: 3012
| | 06-11-2006 01:55 AM |
| grilled pheasant breasts, grilled asparagus
wild rice with herb-butter and cashews
thinking of a Ladera Malbec with this... | | | In theory, there is no difference between theory and practice. In practice, there is
.ps - friends don't let friends eat farmed salmon. | |
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Serge Dracula Slayer
South Florida
Grape Fermenter
Posts: 663
| | 06-11-2006 01:54 PM |
| We tried a new recipe yesterday.
Lamb leg, deboned, (thicker part) rubbed with crushed garlic, thyme, salt, pepper and left in the foil for 24 hours, than rotisseried , at 500F for 15 mins and finished at 450F for another 10 mins.
Was very good with 1996 GL.
Today we'll serve the thinner part which spent 48 hours in the rub and will be rotisseried in the basket with
1983 Mouton and friend's
http://www.cellartracker.com/wine.asp?iWine=213227 | | | http://NothingControversial.com | |
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shaferguy91
Germantown TN
Wine Addict
Posts: 6840
| | 06-12-2006 08:27 PM |
| | Grilled T-bone w/ gorgonzola cheese, baked potato and salad | | | |
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shaferguy91
Germantown TN
Wine Addict
Posts: 6840
| | 06-15-2006 03:04 PM |
| From the Commissary Restaurant:
BBQ Ribs, BBQ Beans, Cole Slaw | | | |
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ChangeMe
Master of Wine
Posts: 11169
| | 06-15-2006 07:22 PM |
| | Ribeyes on the grill. | | | |
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TBird
Park Slope, Brooklyn
Master of Wine
Posts: 10194
| | 06-15-2006 11:00 PM |
| "tofu" hotdogs with turkey "bacon" in citarella olive pocket loafs. with avocado.  | | | |
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kpak
Alaska
Wine Bottler
Posts: 3012
| | 06-16-2006 04:48 AM |
| | planked salmon steaks topped with a basil sauce | | | In theory, there is no difference between theory and practice. In practice, there is
.ps - friends don't let friends eat farmed salmon. | |
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shaferguy91
Germantown TN
Wine Addict
Posts: 6840
| | 06-16-2006 01:18 PM |
| @ Washington Stret Bistro:
Crabcakes
NY Strip
Salad | | | |
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Fred
Wine Thief
Posts: 2673
| | 06-16-2006 02:38 PM |
| Quote:
"tofu" hotdogs with turkey "bacon" in citarella olive pocket loafs. with avocado.
and you call yourself a man...
Last night a great buger with smoked bacon & sweet potato fries washed down with a draught Old Speckled Hen. | | | "It's better to have your enemies inside the tent pissing out, then outside the tent pissing in." -- Lyndon Johnson | |
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ChangeMe
Master of Wine
Posts: 11169
| | 06-16-2006 02:44 PM |
| | Steamed big lobsters tonight. | | | |
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Fred
Wine Thief
Posts: 2673
| | 06-16-2006 02:53 PM |
| Quote:
Steamed big lobsters tonight.
make sure you slap'em around a bit before you cook em. | | | "It's better to have your enemies inside the tent pissing out, then outside the tent pissing in." -- Lyndon Johnson | |
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ChangeMe
Master of Wine
Posts: 11169
| | 06-16-2006 02:58 PM |
| | They were on sale at a market near me. I don't want to fight them. | | | |
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