|What should I throw on the grill tonight?||Spinchick|
May 10, 2002 9:46 AM
|So tired of the typical chicken, salmon, turkey burgers. Whoever comes up with the best idea can come for dinner.|
|re: What should I throw on the grill tonight?||PaulCL|
May 10, 2002 9:55 AM
|A couple of filet mignons...medium with bacon wrapped around the side and fresh garlic on top. A nice hearty red zinfandel (while cooking, of course). Baked potato with butter and sour cream, and maybe a little bit of cheddar so as to harden the arteries a bit more. Steamed green beans tossed with butter, fresh basil, and garlic. Sit outside under the umbrella while the kids play in the yard. Have a neighbor come over and help finish that bottle of red. AHHHH perfection.|
|No Paul Don't!: thats how you ruin mignon. and Zin is not hearty||128|
May 10, 2002 10:09 AM
|and you have too much butter, and not enough balance. It's a grill not a barbecue death waltz...('scuse that outburst)
Mignon is coveted for it's balance of fat and flavor and bacon just...cheapens the whole thing. Although, I have to admit I like lean bacon around scallops...hmm, but that's more balanced...buttery and smokey, I wouldn't put the bacon around the fildet...nah.
Just trying to help...
|Zin not hearty??||PaulCL|
May 10, 2002 10:17 AM
|OK, the bacon was a bit over the top.
But the Zin??? A dark, rich red wine??? I love Zins. My personal favorite is Grgich '97
|German Rhine? Zin is medium I think. Not an expert but||128|
May 10, 2002 10:24 AM
|Zin tends to be sweet and lighter. I believe it's a mix of hearty and light grapes. But definately sweet. I'm sure I can be corrected as I'm far more keen on red wine.
When I think hearty with such a meal as you describe I'm thinking Burgundy or beaugulais, or at least merlot....
May 10, 2002 10:28 AM
|Are you thinking of a Zinfandel as the off-white to pink wine often served in low end restuarants?? The stuff I call kool-aid with alcohol.
The red zinfandels, bottled mostly in California, are big, meaty reds. Definitely not sweet. Closer to a cabernet than anything else. If you like red wines, try them. A good, in-expensive Zin to try is Zabaco. About $9 per bottle.
|Or a nice shiraz...||Spinchick|
May 10, 2002 10:36 AM
|what am I saying? I can't drink it anyway. But definetely good suggestions.|
|Maybe a small sip||PaulCL|
May 10, 2002 10:41 AM
|Just for the taste..can't hurt.
Better yet, wait until the "little Lance or Lancela" is born and have a celebratory bottle (as long as you aren't breast feeding).
As you can tell by my shear number of posts, I'm not into working right now. I'm leaving early today..in about 20 minutes...to drive to Columbus, Ohio. Tomorrow AM, I'm riding 100 miles to Portsmouth, Ohio then riding back the 100 on Sunday. So you can understand why I WANNA LEAVE WORK NOW!!
|If only I could stick to "just one sip"||Spinchick|
May 10, 2002 10:51 AM
|we're talking good wine here. Could you do it?
Have a great ride in Columbus!
|No, I couldn't hold to "just one sip" and I did have fun||PaulCL|
May 13, 2002 7:10 AM
|I could hold it to one glass of good wine, but one sip would be tough.
I had a great weekend. 5:18 century on Saturday (winds and cramping), then a 4:33 century on Sunday (tailwind,rain, led by Cat 3 for 85 miles). Whaddablast!!
Now I deserve that glass of wine.
|Noted. Cheers. nm||128|
May 10, 2002 10:57 AM
|are you thinking of White Zin or blush wine?||ColnagoFE|
May 14, 2002 9:32 AM
|Zin can be sweet, but doens't always have to be. Usually pretty fruity though.|
|Corn IN the husk. Sliced eggplant, oiled, with herbs. (Beef?)||128|
May 10, 2002 10:00 AM
|Well, I'm mixing up cosmopolitans. First time. Still thinking about apps to go with them...
Usually make mararitas (I like beer and scotch but, women are involved here) and the secret to a good 'rita is simple: use the best tequila squeeze yer own limes.
|Gotta second the corn in the husk||PaulCL|
May 10, 2002 10:04 AM
|Soak it in water for 30 minutes, then grill for 20 -25 minutes. The husks get black and burned, but not the kernels. Yum.
I'll stick with the red wine. Got really, really, sick on tequilla (ta-kill-ya) once...can't do margaritas.
|Yeah, nice nutty/sweet flavor. Soak it eh? there's an idea||128|
May 10, 2002 10:13 AM
|And you peel off the layers, leave like three or four solid husk layers on, put out on the edges of the grill
I have the same relationship with vodka, but I'm going to sip on some absolut mandarin in the cosmos...we'll see.
|bartending days taught me the key to a good margarita||peloton|
May 11, 2002 8:50 AM
|is orange juice. Use in moderation when mixing. Really gives it a nice flavor to compliment the triple sec.
Try it sometime. Make your own mix too. I'd tell you my mix, but I would have to kill you. :)
|Done it. Good call. You want a recipe.? I have the Hurricane||128|
May 13, 2002 4:13 AM
|recipe from you know where in New Orleans Bub! (actually, I'm forgetting the name of the bar, do you recall..hmmm) Written on a little calling card, handed down on the black market as disclosed by a ship sinking waitress..., while I dined on Napoleons with a collegue who let me in on the grains, spirits and proportions!
I don't believe you could improve my margarita enough to entice my disclosure! ;)
|the key to a good margarita for me is||ColnagoFE|
May 14, 2002 12:20 PM
|use a lot of fresh lime--a LOT of semi-decent tequila (cuervo works as does something a bit pricer like Herradura but don't go for $100 a bottle anejos as they are a waste in the mix)...a "little" cointreau instead of cheap triple sec (or sometimes I just skip the triple sec altogether) and finish with a little mrs t's margarita mix (or your favorite mix here). For a hot day nothing beats just mixing up a batch of frozen margs--some frozen lime juice concentrate, some fresh lime, and lots of tequila and ice.|
|re: What should I throw on the grill tonight?||steve1244|
May 10, 2002 10:07 AM
|Tri-tip, w/the following marinade:
2 3 lb. Tri-tip roasts
5T Dijon mustard
2T EV olive oil
2 minced shallots
4 med. cloves minced garlic
2T fresh minced rosemary
3T fresh minced thyme
3T fresh minced basil
cracked black pepper to taste
kosher salt to taste
Throw all the mustard ingredients in a bowl and mix thoroughly. Throw the tri-tips into separate Zip-loc freezer bags and then put approximately 3T of the marinade in each bag. Squish, smash, pound and rub the marinade into the meat and let it sit in the bag, refrigerated, for at least 3 hours. Overnight is best. Save the left over marinade for basting purposes.
When you're ready to cook, take the tri-tips out and sprinkle them with kosher salt.
If you're using a charcoal grill, indirect heat with the cover on for most of the cooking time works great. Gas grills, low to medium heat is the way to go. Use a meat thermometer to determine done-ness to your tastes.
After you take the meat off the grill, let it sit and rest for at least 25 minutes before you slice it.
|add some vinegar to that marinade, it opens the muscle fibres||128|
May 10, 2002 10:21 AM
|in the meat and you can eliminate all that 'smashing' and waiting overnight.
Vinegar has the same effect as heat, it 'cooks' meat and will bring the flavors into the muscle.
But great recipe, just an additional thought, not to knock your thing at all.
ps: what on earth are tri-tips??
|add some vinegar to that marinade, it opens the muscle fibres||steve1244|
May 10, 2002 10:33 AM
the recipe that i copied calls for a small amount of balsamic vinegar. the last couple times i've made this recipe, i've left it out and didn't notice any difference.
tri-tips are triangular shaped beef roasts that, apparently, are sold throughout the west and southwest u.s., but not many other places. they're great -- moderate fat marbling, enough to keep the meat juicy and flavorful, and a texture that's between a filet and a new york strip.
|Don't forget Vadalia onions||Dave Hickey|
May 10, 2002 10:07 AM
|Add some Vadalia onions. Wrap the Vadalia in aluminum foil and cook right on the grill|
|Oh yeah...with a little olive oil and basil sprinkled on top...||Spinchick|
May 10, 2002 10:53 AM
May 10, 2002 10:36 AM
|He's already been burnt to a crisp.||Spinchick|
May 10, 2002 10:55 AM
|Or is that the rest of us I'm smelling?|
|and a can of Schlitz. (nm)||Sintesi|
May 10, 2002 11:24 AM
|I think I'll go for a ride now. Happy weekend all. nm||128|
May 10, 2002 11:42 AM
|Am I too late to chime in...||rideslikeagirl|
May 10, 2002 12:53 PM
|from a veggie -
This just sounds heavenly with a huge salad.
GOAT CHEESE WITH GRILLED EGGPLANT AND ROASTED PEPPERS ON OLIVE BREAD
1-2 ounces fresh goat cheese (2 tablespoons = 1 ounce)
2 slices olive bread or any rustic country bread
3 1/4 inch grilled eggplant slices*
1/2 large roasted red pepper**
1 teaspoon lightly salted butter
1. Spread goat cheese on one side of bread.
2. Place eggplant and pepper on the other piece of bread.
3. Close sandwich.
4. Spread evenly 1/2 teaspoon of butter onto each slice of bread.
5. Grill over moderate heat for approximately 3-4 minutes.
*To grill eggplant:
Slice thinly, brush with olive oil, sprinkle with salt and pepper to taste, and grill or broil for 4-5 minutes.
**To roast peppers (also available in jars):
Hold peppers over a flame until blackened, place peppers in a paper bag, peel and discard skins when cooled.
|Oh, I think we have a winner...||Spinchick|
May 10, 2002 3:06 PM
|dinner's at 7:30pm EST. Can you be here in 20 minutes?|
|Lemmee just rev up the Concord...||rideslikeagirl|
May 10, 2002 3:09 PM
|Actually, I have to decline, SC.
I've got my creative juices flowing tonight and am on a mission to create a kick ass spring roll. Got all the ingredients waiting for me at home - if only 5:00 would hurry and get here!!
Wish me luck!
Have a great weekend - and happy momma's day!! :)
|Mexican Classic with a twist||Fender|
May 11, 2002 4:05 PM
|get some Carne Asada at your local mexican market (there should be one cause us mexicans are all over the place). ALso, make sure you ask for carne asada "salt", salsa, avocados (to make guacamole), lemons, bacon, and large potatoes and "queso asadero" (its a cheese)
- Bake the potatoes in the oven like you usually do to get baked potatoes. Once there ready, put aside.
- throw the meat on the grill and season with "carne asada salt" and some lemon juice.
- cook the bacon.
- once the meat and bacon is done, chop it up into small squares.
- cut open potatoes and fill with meat/bacon.
- cover with cheese and wrap them in aluminumn foil and re-heat over the grill for a few minutes just to let the cheese melt.
- serve and add salsa and guacamole as desired.\
what time should I come over for dinner?