Starting with pan seared scallops with port wine fig coulis and cranberry oil. Main course will be grilled ostrich an elk medallions with a puree of spinach and veal demi glace, asaragus and roasted red pepper in a roasted garlic cream over fettuccini.
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"I won't be wronged, I won't be insulted, I won't be laid a hand on. I don't do these things to other people, and I require the same from them."
Posts: 3547 | Location: Tombstone, AZ | Registered: October 24, 2002
Zatarain's New Orleans style Black-Eyed Peas and Rice.
*********************** "He is your friend, your partner, your defender, your dog. You are his life, his love, his leader. He will be yours, faithful and true, to the last beat of his heart. You owe it to him to be worthy of such devotion." - Anonymous
I am going to grill a nice fatty tri tip that has been sitting in the fridge overnight with my special dry rub. Along with that I have some brats and a nice crusty loaf of bread with an endive and stilton salad. Before and with dinner I have some spaten optimator I got on the suggestion of someone here on the boards. After that I am thinking a 11/18 liberty to celebrate the end of renovating one room. I also got some bushmills irish whisky in case I feel like tipping a few back. Should be a nice night.
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Tonight, Cornish Game Hen. Gonna make it wood grilled, served over roasted carrot risotto, garnish with a Bourbon peach demi glace. Garlic mashed potatos and steamed broccoli and asparagus. An arugala and cucumber salad, and I'm making mazzarella to go with it.
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"I won't be wronged, I won't be insulted, I won't be laid a hand on. I don't do these things to other people, and I require the same from them."
Posts: 3547 | Location: Tombstone, AZ | Registered: October 24, 2002
Tonight I made some chili lime fajitas with homemade hot sauce and some cotija cheese on a warm tortilla.
The hot sauce was really the star. I made it with 2 large handfuls of arbol chilis, I large can of tomatoes, 4 cloves of garlic, 8 mexican limes, vinegar and salt to taste. The chilis and tomatoes with the juice and garlic are cooked in a little water for about an hour and then pureed in a blender. Then you run them through a seive to remove seeds and skins and then add the vinegar, lime juice, and salt. It makes a nice hot sauce or great chili lime fajitas if spooned over chicken and peppers with a little more lime juice and some cheese.
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Tonight, I am thinking about spatchcocking <the technical term for partially deboning a chicken so it lays flat.> a chicken, so that it roasts faster.
But first I am going to give it a good marinade in garlic, and soysauce, then brush it with an olive and sesame oil mixture, then roast until done on a bed of carrots and onions tossed with the remaining marinade and maybe a touch of chinese 5 spice.
Alan
Of all the animals, man is the only one that is cruel. He is the only one that inflicts pain for the pleasure of doing it. --Mark Twain
B.A.S.E. #0006 <(O)>
Posts: 770 | Location: Greater Boston Area | Registered: August 16, 2004
Originally posted by aholsber: Tonight, I am thinking about spatchcocking <the technical term for partially deboning a chicken so it lays flat.> a chicken, so that it roasts faster.
But first I am going to give it a good marinade in garlic, and soysauce, then brush it with an olive and sesame oil mixture, then roast until done on a bed of carrots and onions tossed with the remaining marinade and maybe a touch of chinese 5 spice.
Alan
Al, What time will dinner be ready??
Posts: 492 | Location: south of Boston | Registered: November 04, 2003
