Thread: just wanted to share tonight's dinner with you guys..

Got lost in the feeding frenzy and neglected to take pic pre gorge-fest.

Lime chipotle chicken kebabs
Spiced Sweet and Red Potatoes with Garlic and Onion (in foil packets)
Grilled Garlic Asparagus
Lightly Marinated Rib Eye Steak cooked to perfection (rare of course!!) with caramelized onions and mushrooms cooked in butter and reduced with Jack Daniels Single Barrel.
Garlic Bread.

All of this cooked on the BBQ.

Post gorge-fest was a Natural Drew Estate Dirt Torpedo with 4 fingers of Glenrothes. Neat.

Looks nice I think I'll have to grab a steak now

Another day with some pulled pork
I started at 10 am this morning, it was ready around 5 pm.
This time I made it by putting 7 pounds of meat in my dutch oven.
Then I placed that in my oven at about 85 degrees centigrade.
The house has smelled lovely the entire day!

We decided to use some Sticky Fingers barbecue sauce in the pork today.
Great stuff. Made in the US but designed and owned by my partners neighbour up here in Norway

Made Halibut with some veggies. I cooked it first in the skillet (just a touch of sunflower oil on the bottom) to get the skin crispy and then stuck it for another 6 minutes in the broiler which is really an upside grill, but much more consistent than a regular grill which is awfully nice to cook fish correctly.
I find tarragon always great with mild fish.

Not in the picture - a Herman Weimer Riesling to wash it down.

Father's Day kicked off right with an incredible gift from my 16 month old son (A.K.A. Man Child):



His Day Care provider obviously helped, his hand prints on the side of his foot print!

Then there was breakie courtesy of the Wife:



Later in the aft it was chicken, beef and bison:



*of course there were Meat Sweats afterwards*

Followed up by one of my all time faves:



Unholy Cocktail by Diesel.

Father's Day was fantastic!

Here's another one off the beaten path. The weather got quite hot, and I don't feel like eating much so I thought a soup would work quite well. Again, not the season for tomatillos, but I don't care - it's the 21st century not the 19th.
I like this soup quite a bit - sweetness from the corn, acidity from the tomatillos, a little bit of heat from the peppers, extra flavor from the cilantro, and I grated the zest of lime - hits a lot of taste buds


Here are some of the raw materials:



And the result 20min later:

Tonight's dinner, chicken cordon bleu. I stuffed the chicken breasts with Black Forest ham and feta cheese, served with green beans and a bottle of '09 The Cutrer chardonney from Sonoma-Cutrer, sorry fellows no photos, SWMBO thought it was weird that I wanted to take a picture for you guys, but take my word for it, there were no left-overs.

Originally Posted by ReardenSteel

Tonight's dinner, chicken cordon bleu. I stuffed the chicken breasts with Black Forest ham and feta cheese, served with green beans and a bottle of '09 The Cutrer chardonney from Sonoma-Cutrer, sorry fellows no photos, SWMBO thought it was weird that I wanted to take a picture for you guys, but take my word for it, there were no left-overs.

You should show her this thread.....she may understand next time

This was a tasty one and a bit indulgent ......Spring onions and French black cured olives pan simmered with butter,a dash of soy sauce and a splash of Maple syrup finished with herbs, herbed ground lamb steak (Med), boiled white skin potatoes with Dill and Butter. Dessert was a pot of Earl Grey tea, Strawberries lightly macerated in Maple syrup, fresh Fig and Brie cheese .

Tonight's dinner was as seasonal as it gets - sautéed soft-shell crabs!
Since I made them spicy (have to) the wine was gewürtztraminer.