Indulgence of the Night - May 09
- Thread starter TimmyBoston
- Start date
Something special for Mom to start the weekend:
Chateaubriand Roast with Lawry's Seasoned Salt and Pepper
Roasted Red Potatoes
Steamed Carrots with honey and brown-sugar glaze
Rosemont Merlot
Dessert:
Crepes with seedless strawberry jam
Black coffee
Galliano and Pernod
Chateaubriand Roast with Lawry's Seasoned Salt and Pepper
Roasted Red Potatoes
Steamed Carrots with honey and brown-sugar glaze
Rosemont Merlot
Dessert:
Crepes with seedless strawberry jam
Black coffee
Galliano and Pernod
Fried eggs
Early's sausage (running low
)
An honest to gosh onion roll
Pu'er
Early's sausage (running low
)An honest to gosh onion roll
Pu'er
I got home from work and was greeted with "Start the grill, I have a bunch of wings and we have friends coming over. I hate it when that happens! 
Here are the wings on the grill -- half with Dizzy Pig, Pineapple Head, and half with John Henry's Hot Wing Rub.
Susan added smoked salmon and spinach pinwheels, and a killer salad (avocado, red cabbage, green grape, and poppy seed dressing) and hot chicken dip.
Here we are getting started with a nice evening with a nice Zinfindel...
... which we finished off by watching Casa Blanca, in HD and drinking some cask strength MacAllans! Yes, I am very mellow about now!
Here are the wings on the grill -- half with Dizzy Pig, Pineapple Head, and half with John Henry's Hot Wing Rub.
Susan added smoked salmon and spinach pinwheels, and a killer salad (avocado, red cabbage, green grape, and poppy seed dressing) and hot chicken dip.
Here we are getting started with a nice evening with a nice Zinfindel...
... which we finished off by watching Casa Blanca, in HD and drinking some cask strength MacAllans! Yes, I am very mellow about now!
Last night was fairly restrained (for a Friday, lol) . . .
Shrimp Pho & Vietnamese iced coffee at Saigon Cafe.
Woodford Reserve bourbon.
cigars:
La Riqueza #1
Illusione ~eccj~
. . . oh, and the latest Full Metal Alchemist episode on Hulu.com.
NANP
Shrimp Pho & Vietnamese iced coffee at Saigon Cafe.
Woodford Reserve bourbon.
cigars:
La Riqueza #1
Illusione ~eccj~
. . . oh, and the latest Full Metal Alchemist episode on Hulu.com.
NANP
I got home from work and was greeted with "Start the grill, I have a bunch of wings and we have friends coming over. I hate it when that happens!
Here are the wings on the grill -- half with Dizzy Pig, Pineapple Head, and half with John Henry's Hot Wing Rub.
Susan added smoked salmon and spinach pinwheels, and a killer salad (avocado, red cabbage, green grape, and poppy seed dressing) and hot chicken dip.
Here we are getting started with a nice evening with a nice Zinfindel...
... which we finished off by watching Casa Blanca, in HD and drinking some cask strength MacAllans! Yes, I am very mellow about now!
I'm on my over, Bob.... Great pix - it looks like you are loving life.
Anyone notice that BobS lives across the street from a giant burger? 
I haven't gone out of my mind in the kitchen lately, but I did good last night.
Fried Cubes of Pork Shoulder in a Beaujolais compound butter
Steamed Haricots Vert with Leeks
Gratin of Yukon Gold and Maytag Blue
Dessert
Zabaglione made with Farm Fresh Egg Yolks and Red Grape Juice reduction
Fried Cubes of Pork Shoulder in a Beaujolais compound butter
Steamed Haricots Vert with Leeks
Gratin of Yukon Gold and Maytag Blue
Dessert
Zabaglione made with Farm Fresh Egg Yolks and Red Grape Juice reduction
Aberdeen Angus Rump steak
Chips
L de Lyeth Sonoma County Merlot 2005
Chips
L de Lyeth Sonoma County Merlot 2005
Grilled hanger steaks with baked potatoes. Wine was provided by a good buddy, a '94 Domaine de la Grange des Peres, Vin de Pays d'Herault, one of the best of the Languedoc.
A special touch was that the wine was given to him directly by the late Jean-Claude Vrinat. It's considered axiomatic that Vrinat was France's greatest restaurateur- compared to him, Drew Nieporent may as well be Ray Kroc.
A special touch was that the wine was given to him directly by the late Jean-Claude Vrinat. It's considered axiomatic that Vrinat was France's greatest restaurateur- compared to him, Drew Nieporent may as well be Ray Kroc.
Anyone notice that BobS lives across the street from a giant burger?
I thought that's why he was smiling in that picture...
- Thread starter
- #54
I've never done a gratin with Blue. How did you do it? It sounds great.
Sorry no time for food-porn photos.
BBQ today for a few moms;
Full smoker, 6 racks of babybacks, 4 slabs of spares, 7# turkey breast, armadillo eggs, rib tips, and sausage cooked on black cherry and white oak logs. Finished off with a fresh Key Lime Pie.
BBQ today for a few moms;
Full smoker, 6 racks of babybacks, 4 slabs of spares, 7# turkey breast, armadillo eggs, rib tips, and sausage cooked on black cherry and white oak logs. Finished off with a fresh Key Lime Pie.
A Corazon Anejo followed by a very tasty Leinenkugels Sunset Wheat after a long drive and a weekend full of depressing work. Rather nice to come back to.
Sad day at casa Ouch. Finished off the last of the Early's sausage. I will be wallowing in a slough of despond for the next week or so.
- Thread starter
- #58
Sad day at casa Ouch. Finished off the last of the Early's sausage. I will be wallowing in a slough of despond for the next week or so.
Why not just order more? Low cholesterol is highly overrated.
I needed some more grilled pizza tonight.
The first pie started with some pesto, followed by fresh mozz., sharp provolone, feta, grilled chicken breast, and pine nuts.
The second one was regular sauce, mozz. sharp provolone, and pepperoni. For this one, I cooked the pepperoni, in the microwave, on paper towels, to get some of the grease out of it. I really liked the result.
Got the Egg up to 700.
Here is the first little beauty just after I pulled it. I like my long, sharp knife better than a roller, to cut the pies.
Here is a shot of the crust on the pesto pizza.
Here is the pepperoni pie, still on the grill.
After we were done eating a friiend stopped over and I put a couple of slices back on the still hot Egg and gave them about a minute to warm and they were almost better than when fresh. The toppings had set nicely and the extra minute on the stone reall did a nice job on the crust.
The first pie started with some pesto, followed by fresh mozz., sharp provolone, feta, grilled chicken breast, and pine nuts.
The second one was regular sauce, mozz. sharp provolone, and pepperoni. For this one, I cooked the pepperoni, in the microwave, on paper towels, to get some of the grease out of it. I really liked the result.
Got the Egg up to 700.
Here is the first little beauty just after I pulled it. I like my long, sharp knife better than a roller, to cut the pies.
Here is a shot of the crust on the pesto pizza.
Here is the pepperoni pie, still on the grill.
After we were done eating a friiend stopped over and I put a couple of slices back on the still hot Egg and gave them about a minute to warm and they were almost better than when fresh. The toppings had set nicely and the extra minute on the stone reall did a nice job on the crust.
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Whiskey sours with Buffalo Trace bourbon
Flank steak, marinated with sesame/ginger/garlic, then grilled
Grilled asparagus and onions
Brown rice and cracked wheat
Mrs. Scotto caught me at my finest, wielding the yanagi and stealing a taste as I was slicing....
Flank steak, marinated with sesame/ginger/garlic, then grilled
Grilled asparagus and onions
Brown rice and cracked wheat
Mrs. Scotto caught me at my finest, wielding the yanagi and stealing a taste as I was slicing....
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