Sounds great, but I want to give some advice. I know that I can be an insufferable foodie. You chill a cab? I store mine at 55 F and they need to warm up a bit and breathe first. I know that some folks serve cabs around 60 F but I find them often too tight that cold. I prefer about 65 F. But everyone has their own preferences. And why not a chianti or a sangiovese instead of a cab? Or even a valpolicella. I like softer Italian red wines with most Italian pasta dishes. Sangiovese is a perfect pairing with my pasta Bolognese. Often I pair the dinner with a West Coast pinot noir. Now I do make an oxtail ragu that I serve over rigatoni that can hold up to a sturdier wine like a barolo. A cab would pair well with this. Now if you are having an antipasto with gorganzola cheese by all means open up a good cab or other "sturdy" wine. I love drinking a good cab with Stilton.
Lurk, your wine game is out of my league lol It’s either Cab or Merlot for me depending on how I’m feeling
Tonight is roasted pork tenderloin with a sesame teriyaki marinade, broccoli and left over scallopped potatoes with fennel. Tomorrow I will make escarole soup if there is any pork tenderloin left over. And on Saturday I will be smoking a four pound pork shoulder for pulled pork sandwiches. And Carolina slaw, of course. For some reason pulled pork sandwiches taste better on cheap buns.
Tonight we’re going to be treated to Ms. Jan’s smothered fried cubed steak and gravy with vidalia onions and green bell peppers-knives will not be needed at the table. So tender and good. Our sides will be freshly steamed green cabbage, bi-colored cob corn, and a pot of white rice. A pan of Ms. Jan’s homemade cat head buttermilk biscuits will be on the side. The back porch is open, the Yeti is restocked with ice cold longnecks, and Ms. Jan’s wine is chilled. Life is good in Gator Nation!
Merlot is a softer red. Have you seen the movie Sideways? The Paul Giamatti character says something like "I am NOT drinking any f***ing Merlot!" But the Cheval Blanc that he drinks under the table at a hamburgr place has alot of merlot.
Tonight we’re going to have Oriental chicken teriyaki stir fry with mixed vegetables and fried rice. We are back to our sunny/cloudy/rain/humidity—rinse/repeat for our Panhandle weather today. The back porch is open and ready for your leisure. Adult libations are available as desired. Life is good in Gator Nation!
Dinner schedule is totally changed. My wife wants us to finish the leftover lasagna tonight. And we have a friend coming up to visit and watch the Gator game with us. He put in a request for my dry rubbed ribs so I will be making a lot of them. Escarole soup and pulled pork are now on hold.
Grilling shish kabobs for the pre game meal this evening. Sirloin tips with steakhouse marinade, peppers & onions. Corn on the cob on the side, with baked beans and potato salad. Modelos and a few IPAs are stocked and ready. No liquor tonight …not after last weekend. Go Gators! Beat Kentucky
W/D had some pretty good looking shrimp today so tonight we’re going with shrimp scampi over linguine and a freshly made Caesar salad. We will also have the Five Cheese Texas toast on the side. Our weather today has been of the classic panhandle variety-humid/cloudy/rain/sunny……. The back porch Yeti is restocked and Ms. Jan’s wine is chilled. Life is good in Gator Nation!
Shrimp scampi is best over angel hair pasta in my humble opinion. Cooking that takes great timing especially if you want it just shy of al dente to be stirred into the sauce.
We are pretty much in the process of a wet soggy thunderstorms kind of day here today. That said, we knew it was coming so we put the dried beans portion of our 15-bean hambone soup mix on to soak last night. We have put the rest of the recipe together this morning for our supper and the house is already smelling good. I will fry cornbread to go along with the soup. The back porch is open, the longnecks are ice cold and Ms. Jan’s wine is chilled. Life is good in Gator Nation!
Grilled lamb loin chops for tonight. Marinated in EVO, lemon juice, rosemary and onion. On the side, roasted Brussel sprouts & potatoes along with a tossed salad.
Tonight we’re going to be working on our leftovers—they have always been part of our menu—good food is good food. Overcast, partly sunny, and humid all day here today. The back porch is open—adult libations are available as desired. Life is good in Gator Nation!
Tonight I’ll be grilling chicken halves seasoned with coarse black pepper and Everglades Cactus Dust. Pat’s Homade on the last two turns. Inside we will have a pan of cut up Golden Yukon potatoes seasoned with coarse black pepper and garlic and seared in olive oil. We will also have a pot of zipper peas. A basket of Five Cheese Texas toast will be on the side. The back porch is open and ready for your relaxation and the longnecks are ice cold and Ms. Jan’s wine is chilled. Life is good in Gator Nation!
I generally make this during the winter months but it is wet, nasty and cooler today …so going with red clam sauce with linguine tonight. I use both whole clams & canned chopped clams which gives you a good morsel on every bite. Garlic bread and tossed salad on the side, with a glass of Sauvignon blanc.
