Cold rainy weather makes it comfort-food time...
Homemade macaroni and white cheddar cheese topped with cheesy-bread crumbs.

Blue Cheese Burgers, Baked Beans and French Fries

mac n cheese with olive oil/onions, whole garlic cloves & bacon.

the healthy version...

Last night:
Pan fried orange roughy, mashed potatoes, sauteed yellow squash

Tonight:
Fresh homeade meat lasagna
Salad tossed with tomatoes, EVOO, and balsamic glaze
Sauteed sliced yellow squash with EVOO, salt and pepper (very healthy, very good, very easy)

cali veggie rolls(green tea noodles, avacado etc)
shrimp dumplings
wok seared udon with chicken
vege yellow curry

local thai delivery.

Grilled Hot Dogs and Chili

Half dozen ersters.
Dry aged New York at Forbes (ala carte $44 )

1992 Dunn, Howell Mtn

Leftover Chili and Beef Burgudy....cleaning out the fridge.

Tonight at Houston's:

Tempura battered chicken strips, seasoned shoestring potatoes with barbeque sauce and honey mustard (soooo good) and black beans/brown rice

While watching the Eagles whoop up on the Cowboys:
Sour cream sauce chicken enchiladas with spanish rice

Paella

Roasted poblano peppers stuffed with pine nuts, sage, ricotta cheese, shallots, and butternut squash, breaded and fried, with tomatillo sauce paired with a Pride Viognier

At a local country club last night there was a winemaker's dinner with Stuart Blackwell of St. Hallett Winery (an interesting and articulate winemaker, lots of good anecdotes). All the wines were St. Hallett:


- canapés, mostly smoked salmon toasts, steak tartare, shrimp on egg slices, etc.; with 2005 Poacher's Blend (Sauvignon Blanc, Semillon), a refreshing, light white with little nose, and 2005 Gameskeeper's Reserve (Shiraz, Grenache) which was a light and fruity starter

- Pan-seared Alaskan scallops and New Zealand mussels with arugula, oyster mushrooms, and saffron vanilla bean butter sauce (beautiful presentation, and much less fussy than the name implies), with 2005 Eden Valley Riesling

- barbecued duck breast salad with green beans, Asian lettuce, crispy lotus root chips in red plum and pickled ginger vinaigrette; with 2004 Faith Shiraz (wine has lots of berry flavours that went nicely with the duck meat)

- baked foie gras macadamia nut puff, with roasted pears and red wine pear reduction (2005 GST, a nice match with a Grenache, Shiraz, and Touriga (!) blend that had a bit of funk to it, I'm guessing from the final varietal)

- wonton-crusted lamb loin with ****ake mushrooms and green onions in Sherry soy lamb jus, with sweet yam tempura, and spinach timbale under a tomato etuve; with 2004 Blackwell Shiraz (WOTN for me, loaded with plum and chocolate flavours, and I'll buy half a case this week; I still have some '98/99/02 of this wine)

- 'Roaring Fourties' blue cheese from Australia (very rich) with fig and orange jam, fresh fig, walnut bread; 2003 Old Block Shiraz (bit of a disappointment from previous vintages, but still pretty good though outshone by the Blackwell at almost half the price).

Halibut & "Chips"

1 1/2 lbs. Halibut Fillets, skinned
1/3-1/2 bag Potato Chips, crushed (I used the green onion Kettle Chips)
1/3 cup Panko
1/2 cup Butter melted
1/4 cup Green Onions, chopped
Fresh-Frozen Halibut

Cut halibut in 1x2 inch size pieces (not to thick or it won't get crispy!). Dip halibut pieces into melted butter and roll in crushed chips. Lay pieces in a single layer on a foil lined cookie sheet. Sprinkle with green onions. Bake for 10 minutes at 500 degrees. Garnish with parsley flakes.

The kid likes this and it is much easier than deep frying.

Thanks for the recipe kpak...I will try this for my little one this weekend.

At the Orangery Restaurant in Knoxville TN:

Cream of Sweet Potato Soup
Caesar salad
Grilled Buffalo Medallions w/ red eye demi glaze
Roasted Potatoes
Molten Chocolate Cake

We were very impressed w/ this restaurant. It has to be the best in Knoxville.

Roasted Asparagus with Goat Cheese and Bacon
Stir fry bell peppers with beef over steamed rice



Recipe for roasted asparagus from epicurious.com:
6 bacon slices
2 pounds medium asparagus, tough ends trimmed
2 tablespoons plus 2 teaspoons olive oil
1 3 1/2- to 4-ounce log soft fresh goat cheese, crumbled
2 teaspoons fresh lemon juice
1 teaspoon grated lemon peel

Cook bacon in heavy large skillet over medium heat until brown and crisp. Transfer to paper towels and drain. Crumble bacon; set aside.
Position rack in center of oven and preheat to 500°F. Arrange asparagus on large rimmed baking sheet. Drizzle with 2 tablespoons oil and turn asparagus to coat well. Sprinkle generously with salt and pepper. Roast asparagus until crisp-tender when pierced with knife, about 7 minutes. Arrange asparagus in single layer on platter. Sprinkle with goat cheese, then bacon. Drizzle with lemon juice and remaining 2 teaspoons oil. Sprinkle grated lemon peel over.

Risoto with lobster & salad

Veal meat Loaf & salad

Healthy Choce - Turkey

Lobster bisque & Caesar salad with Trimbach 2004

Tonight at Shulas the biggest prime rib avaialble

Been a mixed up week