Wednesday: What's for dinner?

[Jenise]

Half the time when I ask this question, I have no plans of my own yet, it's just a slow-day troll. But today I'm excited, because crab season opens in the bay I live on, and for the first time since I moved here I have a boat and traps. Dinner tonight? Fresh Dungeness!

What's on at your house?

[Robin Garr]

What's on at your house?

Dining out tonight ... one of our favorite coffee houses, Caffe Classico, has started offering an attractive evening menu (and wine list), and I'm eager to check it out!

What's on at your house?

Unless someone comes and saves me ...

A couple of Trader Joe tamales microwaved over a bed of Trader Joe corn niblets, a salad of baby spinach and Roma tomatoes in a balsamic vinaigrette, a glass or two of German Riesling.

Wish I knew. Maybe I'll use something I bought at the Raley's supermarket clearance a few days ago before Albertson's gobbled them up.

Looks like I'll still be at work.... I'm having one of those days.

Della, our chef, is making chicken fajitas, black beans, posole, and rice. I think I could eat that. Wonder what's for dessert... hmm.

Looks like I'll still be at work.... I'm having one of those days.

Della, our chef, is making chicken fajitas, black beans, posole, and rice. I think I could eat that. Wonder what's for dessert... hmm.

Woman! Look at my dinner! Must you be so cruel? I love posole.

Marinated and grilled boneless leg of lamb, from last night. Served with a baked potato, tomato salad with blue cheese vinaigrette. Too hot in the valley today to fuss in the kitchen.

Rotisserie chicken from the deli and brown basmati rice on a whole grain wrap.

Spaghetti with pesto. Made with a few basil trees I took home from the farmer's market today. Paired with ESJ Bone Jolly rose. Boy, was that a good match.

Heirloom tomato wedges, slivered red onions and crumbled feta dressed with salt, some really nice xvoo, and red wine vinegar.

A juicy peach and a sliver of watermelon for dessert.

Very satisfying.

A friend brought over a huge bunch of swiss chard from her sister's garden last night, so we'll be having pasta with chard, garlic, and Italian sausage.

It'll probably be served with the remainder of the Bonny Doon "Il Ciliegiolo" from last night.

A late dinner last night with a selection of smoked fishes and some cheeses for dessert. Pretty decent with a drop of the Weil Kiedrich Gräfenberg Riesling Auslese '04 I've been slowly drinking.

-O-

Paired with ESJ Bone Jolly rose. Boy, was that a good match.

Pesto and Steve's rose has been one of my favorite at-home food-wine pairings of the summer, John. Pretty nice, eh.

Fillet steaks in rashers, over charcoal with mesquite chips, after having been treated with newly made Morton rub and EVOO. Also had farm fresh wax beans swirled with whipped butter, Lawry salt, freshly ground black pepper, and fine herbs; and wonderfully warmed sourdough rolls.

Gujarati hara masala murg (green-curried chicken), eggplant and carrot sambar, and basmati rice.

-Paul W.

[Jenise]

Fillet steaks in rashers, over charcoal with mesquite chips, after having been treated with newly made Morton rub and EVOO. Also had farm fresh wax beans swirled with whipped butter, Lawry salt, freshly ground black pepper, and fine herbs; and wonderfully warmed sourdough rolls.

What's a Morton rub, Carl?

[Jenise]

Marinated and grilled boneless leg of lamb, from last night. Served with a baked potato, tomato salad with blue cheese vinaigrette. Too hot in the valley today to fuss in the kitchen.

Tomatoes and blue cheese--that's another one of those made-in-heaven combinations, isn't it? I'd call it equal to tomatoes and basil, though that will be sacrilege to some.

Karen, have you moved? I somehow remember your tag saying "Redding" vs. Sacramento Valley, as it reads now. Or is Redding actually in the Sacramento Valley...?

What's a Morton rub, Carl?

A recipe in the public domain from Morton's of Chicago:

MORTON’S STEAK RUB:

3 tbl Paprika
3 tbl Kosher (or sea) salt
2 tbl Black pepper
1 tbl Granulated garlic (powder)
1 tbl Granulated onion (powder)
1/2 tbl Ground marjoram

Whisk together. Dry store in opaque jar. Tbl’s can be reduced to tsp’s for a test try.

Won't grill a steak without it!