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JoNorvelleWalker

Dinner 2020

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This isn't what I intended. It's a spicy pork ragu which I intended to serve with penne, but when I got there the cupboard was bare. So with orzo instead. I do have spaghetti, linguini and cappellini and bavette, but didn't want noodly pasta.

Ragu made with pork, fresh tomatoes, onions, chilli and a bit of red wine. Dressed with black pepper and grana pandana.

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dinner last night. quick japanese style pickles with sauteed shrimp and rice

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For dinner last night I used the carcass of the roti chicken I'd made a couple days ago to make chicken broth in the IP.

There wasn't a lot of the carcass left so I poached some chicken tenders I'd bought for Lucy to add to the broth and made chicken noodle soup.  Not bad, but it needed more salt.  That little (3 qt.) Ipot sure comes in handy.

 

 

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My first ever smoked pork butt that turned into great tacos. Pork was smoked with eucalyptus charcoal and a few chunks of cherry wood, 275F for 7 hours. 

 

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Looks like some prime pulled pork.

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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Tonight we had - you may have guessed it - BBQ again. And I have to admit that while originally we used the electric grill because I still haven’t bought a German gas bottle adapter for my Hong Kong gas grill, it is kind of convenient to have it just next to you on the table ...

 

Tonight: chicken wings, Nürnberger, pork collar and Raclette cheese-stuffed pork “meatballs” ...

 

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Two kinds of tomato salads on one plate...

 

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Oven-roasted potatoes.
 

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Money shot on the meatball ...

 

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Becks !

 

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And dessert ...

 

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Aaaaand dessert #2 🤗 - Happy Easter !

 

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Posted (edited)
We delivered picnic plates and wine, one plate per person. From one participant "Thanks for a wonderful, multi-gastronomical, friend-friendly, wine-enhanced picnic-kinda Zoom event!!"
 
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From 12 o'clock going clockwise:
Edam Cheese from Artikaas, Holland
Petite Crème, cows' milk from Marin French Cheese, California, USA
Petit Basque, sheeps' milk from Pyrenees Mountains, Basque, France
Tangerine
Wigwam Ham from Edwards' Virginia Smokehouse
Veneto Salami Bedou (from St Louis, MO) 
Green and black olives
Pepperoncini
Bosc and Bartlett pear
Fig Almond Cake from Valencia, Spain
Membrillo Casero handmade Quince Paste from Valencia, Spain
Whole grain crackers
Effie's Pecan Nutcakes
Avocado
 
The pears and avocado were treated with lemon juice to slow browning. The avocado had olive oil as well.
 
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The  2018 Roussanne was wonderful and paired well with the food, even though there were strong flavours, including acidic fruits and salty ham.
 
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And the pièce de résistance, two Joseph Swan Zinfandels, old and new, from the same Zeigler vineyards. Yum, yum!
 
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Edited by TdeV (log)
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1 hour ago, TdeV said:
We delivered picnic plates and wine, one plate per person. From one participant "Thanks for a wonderful, multi-gastronomical, friend-friendly, wine-enhanced picnic-kinda Zoom event!!"
 
2020-04-10-203541cropped-2.thumb.jpg.07abe31cbda61cac853aa52feca5810b.jpg
The  2018 Roussanne was wonderful and paired well with the food, even though there were strong flavours, including acidic fruits and salty ham.
 
TruchardRoussanne_cropped.thumb.jpg.e9e06f782a79fa641619f7588c82f500.jpg
 
And the pièce de résistance, two Joseph Swan Zinfandels, old and new, from the same Zeigler vineyards. Yum, yum!
 
2020-04-11-104432_cropped.jpg.141d3588d799b27774344dced9860c55.jpg


Wow, did you deliver the wines, too?  Please sign me up for both!

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23 minutes ago, blue_dolphin said:

Wow, did you deliver the wines, too?  Please sign me up for both!

 

The Roussanne was delivered (with half empty bottle) but the Joseph Swan was not.

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19 hours ago, jedovaty said:

2+ year old duck breast from back depths of freezer + porcini mushroom ravioli in yuzu marmelade "sauce"**.  Skin fried separate to get it crispy as a topping, can't really see it in the photo.  First time making ravioli, second time making filled pasta.  Filling was a little dry and bland, the sauce really helped.

**duck fat, onion, marjoram, chopped tomato, garlic leaves, pat butter, and a couple plops of yuzu marmelade.

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You should be commended at your first attempt!  They are not easy to make well.  It's all about the thinness of the pasta and the ratio of pasta to filling.  Also, I usually heat up a bit of my stuffing to ensure the seasonings are what I want..and that it goes well with the sauce planned.  

Well done and keep on practicing.  Guests would love a few in a small bowl with a flavourful sauce as an appetizer!!

 

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Posted (edited)

@TdeV 

 

May You Live Forever 

 

OK  that's really too old , and creaky 

 

but your thoughtfulness 

 

put many smiles 

 

on many faces 

 

nice these days 

 

I am , and used to be a Student of Zinfandels 

 

nice you had two years 

 

Kudos Your Way are Coming !


Edited by rotuts (log)
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Posted (edited)

What a great idea, and very thoughtful too.

I love, love Zin.  We can't get really nice Zin up here in the frozen North!  Those two bottles look amazing.  Was the 1996 still fruity and spicy?  


Edited by Okanagancook (log)
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Agreed. Happies like this go a long way to alleviate quarantinitis.

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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BBQ Pollo Asado.

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Posted (edited)

The wine tasting event was great, though I didn't hear of anyone finishing their plate. It was so much fun, I'm already thinking of the next one. (I have some pistachio crackers that I forgot to serve). It took me quite some time to select ingredients (either to think of them or browse in the grocery at 6 a.m.). Every time I started on a new ingredient, I washed the cutting board, knife and my hands; I must have washed my hands 45 times.

 

Both Joseph Swan Zinfandel wines from Zeigler vineyard had similarities, the terroir coming through. The 2011 had more fruit, which is my preference, but the 1996 still had fruit and was more complex, which is DH's preference. Once the winery owners, Rod Berglund (winemaker) and Lynn Swan Berglund, came to dinner and brought a 1966/67 Zinfandel from one of Joe Swan's first vintages and IT still had a little fruit!  Rich, fruity California Zinfandel is hands down my favourite wine and Joseph Swan (in Sonoma) is my most favourite vintner (I have a few favourites 😄).

 

So, what should we do for the next wine food Zoom event?

 

----

Edit: With early morning cognition, I realized the above was a misstatement: my kitchen is not sterilized, so every time I touched something other than the knife or cutting board, I washed my hands again (which turned out to be amazingly frequently). When I changed ingredient, I washed the knife and sometimes the cutting board.

 


Edited by TdeV Clarity (log)
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Vegetable beef soup and a slice of Harvest Grain bread.

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Soup from the last of last Sunday's pot roast. 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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Pork tenderloin piccata

 

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1 hour ago, Captain said:

BBQ Pollo Asado.

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Tell me how to make that, please. 

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1 hour ago, JoNorvelleWalker said:

Apple and cheeses not shown.

 


Come on, you know the rule ...

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