Sunday troll: What's for dinner?

[Jenise]

No decision here yet. I woke up to a downpour of rain, and haven't been able to decide yet since the weather doesn't quite suit my mood.

Lamb stew -- very cool here, but beautiful, and I need to use up some Jamison lamb to lighten up the freezer a bit.

Grilled Pork tenderloin (rub: fennel, rosemary, mustard seed, garlic, cracked black peppercorns) with 3-mustard cream sauce
pigeon peas and rice
mustard greens
candied yams
corn bread
sweet iced tea (African Red Bush/Peach)

Thinking about almond sugar cookies for dessert!

I don't know yet. It's one of the rare occasions that my girlfriend will be cooking so I'm curious to see what she has prepared when I get home.

But I too must brave the rain as it has been dumping all day here in London as well..

Beautiful day here. Just me today, so I cooked so there'd be plenty of leftovers for me to start the week.

Grill crazy: grilled pork tenderloin with spice rub (not even sure what ended up there in my fury, but plenty of paprika, bits of cayenne and cumin, cracked pepper and whatever else was in reach), and grilled up some new potatoes, zucchini, eggplant. A little creme fraiche with garlic and mint and a little drizzled balsamic vinegar over the eggplant. A great new find for a pilsener to go with it and a salad prepared while the coals were burning. Certainly made good use of the coals--my neighbors love to watch me go back and forth between my kitchen and the grill as each item pretty much fills up the grate. And now, plenty of leftovers!

Beef tri-tip on the grill accompanied by good friends and good wine.

High end succotash (stir-fried corn, favas, shallots, and diced porcini). Poblanos stuffed with chevre. Something with these nice tomatoes we got this morning, don't know what yet. Green rice.

Venison roast in the slow-cooker w/ new red potatoes, Vidalia onions and celery, with some fresh Silver Queen corn barely boiled with a touch of butter, and some sweet Georgia peaches for dessert. We're still putting our kitchen back in order from our remodel, and this takes less time than getting the charcoal ready. Besides, I can never quite get the venison to come out right on the grill, unless it's fresh tenderloin, and that won't be in season for a few months yet.

Not sure yet what wine I'm going to open to have with it.

Rib eye steak cut about 4 inches thick that Gene is roasting on the grill with lots of good seasonings. Shitake and white mushrooms sautéed in EVOO, brandy and rosemary, s & p. A mixture or red, white, yellow and blue spuds, tossed with red and orange bell pepper chunks, sweet Walla Walla onion chunks, garlic cloves, dressed with EVOO, s & p, rosemary, roasted in the oven and finished with a splashes of balsamic. Ravenswood Merlot, of course..... or maybe a Shiraz....I'll see what I have.

Baby back ribs on the grill. Gave them a dry rub massage last night and the grill is heating as we speak. Just potato salad and a good wine to go with. In 2 1/2 hours or so we'll be in hog heaven!!!

In 2 1/2 hours or so we'll be in hog heaven!!!

We should be arriving about the same time -- See you there!!

[Jenise]

Jo Ann said:

Grilled Pork tenderloin (rub: fennel, rosemary, mustard seed, garlic, cracked black peppercorns) with 3-mustard cream sauce
pigeon peas and rice
mustard greens
candied yams
corn bread
sweet iced tea (African Red Bush/Peach)

Rib eye steak cut about 4 inches thick that Gene is roasting on the grill with lots of good seasonings. Shitake and white mushrooms sautéed in EVOO, brandy and rosemary, s & p. A mixture or red, white, yellow and blue spuds, tossed with red and orange bell pepper chunks, sweet Walla Walla onion chunks, garlic cloves, dressed with EVOO, s & p, rosemary, roasted in the oven and finished with a splashes of balsamic. Ravenswood Merlot, of course..... or maybe a Shiraz....I'll see what I have.

Okay, got a plan now. I'll leave in about two hours for Seattle to have dinner with Jo Ann, and Karen I'll be at your house by breakfast time for leftovers! I should get out of Redding in time to show up at Stuart's for dinner--Stuart, will you make succotash again tommorrow?

Tomorrow, it's matar paneer with some home-made paneer; the peas look great and we're starting to get some good tomatoes.

You won't be disappointed.

I'll save some favas, but corn won't last until tomorrow.

Now, as to those tomatoes for tonight, I've been thinking about a Cal-Mex version of caprese. Hmmm.....

Decided to open a 2005 Concha y Toro Cab for supper. I'll see how it goes with the venison.

Okay, got a plan now. I'll leave in about two hours for Seattle to have dinner with Jo Ann, and Karen I'll be at your house by breakfast time for leftovers! I should get out of Redding in time to show up at Stuart's for dinner--Stuart, will you make succotash again tommorrow?

It's a plan Jenise.....I make a mean steak and eggs. Oh and we toss the left over roasted veggies into the fry pan, brown them up even more......I have zucchini bread with brown sugar, pecan topping in the freezer. Do you prefer orange juice or tomato?

I ate at an Indian restaurant last year and had the most wonderful dish. It was in a sauce, had cauliflower, peas and I'm not sure what else, but it was fabulous. Do you make something like this?

Sunday dinner - we had a Delia Smith creation Venison Sausages braised in Red Wine.

[Jenise]

Karen, breakfast is just like Happy Hour. I'll drink whatever you pour!

Have a local rancher who raises grass-fed, hormone free pork, beef and lamb. Got some baby back ribs from him. Dry rub and barbecue sauce - slowly smoked with lump charcoal and hickory. Garden is going nutso so it's a salad of some kind almost every night. Dijon potato salad with small red rose potatoes. Oh and I've been making a childhood favorite often - out of self defense - I am afraid the 30 X 40' strawberry patch is going to arm itself and invade - strawbery shortcake. I macerate the strawberries in sugar and Chambord while I'm making the shortcake (just sweetened biscuits, really.) Top with Chantilly cream.

Cana's Feast, Red Mountain 2003.

Do you make something like this?

Of course! It's a classic. I substitute other things for the cauliflower (one of the only two vegetables I can't stomach). Generally, this dish has a creamy sauce- was that how the one you had was done?

Tonight was an eggplant sambar with masala dosa (lentil pancakes stuffed with seasoned potatoes).

-Paul W.

As I slowly recover from the nasty malaise I've suffered the last week, I concocted a braised chicken thigh and shitake mushroom casserole served with traditional fried (basmati) rice. Bloody delicious!

Pretty simple. I had some leftover Irish soda bread I made for breakfast and I made chili con carne to go with it.

Dina is out of town (at a convention), I baching it. Tonight, it bacon & eggs w/ toast. My favorite nighttime bachelor meal. Also the only time I get to eat this stuff.

Richard