scamhi

seafood risotto with swordfish and bay scallops blistered tomatoes and basil oil

sliced boneless pork chops with Calabrian chili sauce ( homemade chicken stock, garlic, parsley, butter and jarred Calabrian chili) and salad

Bryan Flannery saddle of lamb. Smoked over apple wood until 120F and then hard seared indoors to 135. Served with smashed yukon golds and a romaine salad with shallots, dijon mustard and olive oil- sorry no pics. Our dear friend known as the Croation Cuddler who now lives in Walla Walla Washington came for one night to visit We pulled some big guns.

the breast was rested about 45 minutes after coming off the grill. A very sharp japanese knife was used. Both sides of the breast were removed and sliced against the grain

@rotuts The dark area was richer tasting. this was a heritage black turkey breast from Joyce Farms

red lentils with sautéed cabbage with onions, ginger and cumin over rice. delicious dish

thanksgiving in Philadelphia smoked 10lb heritage turkey breast with son-in-law clowning. cornbread sausage dried cherry dressing turkey gravy made by me. Potato gratin arugula and fennel salad almond cookings baked by me with my 3 year old grandson

leftover lamb shish kebabs with Zahav style hummus and home made zoug added toasted pine nuts and some good olive oil With a good rose that Robert Conterno has a hand in.

grilled chicken thighs with lemony labneh with scallions and chili flakes. Greek salad with feta Ans a delicious chinon rose

pappardelle with roasted cauliflower and a leftover bottle of wine from the day before. FYI, it was better on day 2

we only use lump charcoal. my current favorite is Rockwood Charcoal Cowboy charcoal uses lot of charred lumber scraps. this is a great database for charcoal brands. Naked Whiz

grill pan swordfish. greek salad this was a great marinade from the NY Times Cooked 3 minutes first side and 2 minutes second side. Also, I used a microplane for one clove of garlic rather than chopping it. St Aubin (375ml)

small dinner for 5 last night Stracciatella base with heirloom tomatoes and basil oil main course of pork and clams from this recipe. Wines were both excellent. The 1976 Vosnes still very alive although I would not hold it much longer

Swordfish Piccata and a village Puligny

Dinner was an Iberico Secreto grilled with salsa verde and air fried broccoli. And a delicious rosso de montalcino.