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06-25-2008, 08:43 AM
Re: (...)
Weather's gorgeous, so everything on the grill - we're going to be good and split a T-bone, fries and those zucchini crispies (mentioned in another thread).
Roy sneakily ordered a case of mixed wines from Oakstone winery in Fairplay (near Placerville), CA - so, we sat on the deck with our first bottle from the case. Slug Gulch Red, one of our old favorites! "...a blend of 7 premium varieties and is not meant to be taken too seriously." It's just a great drinkin' wine.
oakstone-winery.com/
Used to by one of our favorite wineries when we lived down there.
What are you all up to?
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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As much as the catfish sounded yesterday, today reality set in and I realize the only catfish I'll be able to get is farm-raised. I just don't think those flavorless fishes are what I want to eat. You're steak has me thinking though!
Daphne
Keep your mind wide open.
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I'm making reservations. It's my SIL's bday.
Practice safe lunch. Use a condiment.
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purpe hull peas w okra cooked on top (yum)
pork chops that i dont k now how i am going to prepare so if anyone has a good idea please let me know
Jeans corn muffins w jalapeno in them and a dusting of cheese on top
sweet cherry pie which reminds me id better take those little beauties out of the freezer
How about y'all?
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Here's a pork chop we did for LJ's Birthday dinner and I just had the last of the leftovers last night -oh my, it's delicious!!
Pan Roasted Pork Chops with Bourbon Sauce
(Cuisine at home, June 2002, Issue 33, p. 20)
Makes: 4 Servings Total Time: 40 Minutes Rating: Intermediate
For the Pork Chop Brine—
Dissolve in One-Gallon Resealable Freezer Bag:
2 cups hot water
1/2 cup kosher salt
1/2 cup brown sugar
Add:
6 cups ice water
For the Pan Roasted Pork Chops—
Season and Flour:
4 1"-thick brined rib chops
Brown in:
2 T. olive oil
Remove Chops; Saute:
1 T. garlic, chopped
1 T. shallot, chopped
Deglaze with:
1 1/2 cups chicken broth
1/3 cup bourbon
1/4 cup brown sugar
1 t. apple cider vinegar
Add and Reduce:
2 T. heavy cream
Reserved pork chops
Dissolve salt and sugar completely, in hot water.
Add ice water to brine. This will cool the brine quickly so you can add the pork chops. Seal the bag and refridgerate for one to two hours. Just before cooking, dry chops to remove excess brine. Preheat oven to 425°.
Season chops with pepper. Dust lightly with flour.
Brown one side in olive oil over medium-high heat. Turn, cover, and roast in oven for about 10 minutes.
Remove chops to a warm platter. Saute garlic and shallot in 1 T. drippings over medium-high heat until soft.
Deglaze pan with bourbon and broth. Add sugar and vinegar; reduce by half.
Add cream and pork chops to pan and cook for 2 minutes on each side until sauce is thick. Makes 1 cup sauce.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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oh wow Jean it does sound great!
recipe duly copied and printed
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At last - the smoke from all the fires has cleared somewhat - it's not so smokey out there that it's hard to breath so we are BBQing. We're going to stick a "beer can" up the south end of a northbound chicken (lemon, garlic, herbs) and rub him down with some Greek seasonings, steam some veggies (I think cauliflower & baby carrots), and maybe a salad. I've got a fresh loaf of cracked wheat ciabatta and we've got some nice sauvignon blanc to go with.
Sounds good to me.
You only live once . . . but if you do it right once should be enough!
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To those who have MasterCook, if you run across the recipe for "zucchini crispies," think twice before making them. They are just really blah and a big waste of my last two green onions...
I even deleted it from M.C.
but, the wine with dinner was excellent - a blend of grenache (42%), syrah (40%), and mourvedre (18%) from Harbinger winery (here in town). What a great mix.
And, the funny thing is, in the May '08 issue of Food & Wine Lettie Teague writes about having this blend in Chateauneuf-du-Pape ('new castle of the Pope'). She quotes the sommelier of Chateau de Beaucastel, "...Fabrice Langlois, had composed an imaginary orcestra that included each one. "Grenache is the violin; Mourvedre is the viola & Syrah, the piano." How timely was that?
HarbingerWinery.com
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com