Saturday Night before Labor Day - Printable Version +- WineBoard (https://www.wines.com/wineboard) +-- Forum: GENERAL (https://www.wines.com/wineboard/forum-100.html) +--- Forum: Wine/Food Affinities (https://www.wines.com/wineboard/forum-4.html) +--- Thread: Saturday Night before Labor Day (/thread-971.html) |
- mrdutton - 09-02-2000 Well............. Here's what I did for dinner tonight: Two 5oz prime filets mignon marinated in a light sprinkle of kosher salt, a somewhat heavey smathering of cracked black pepper, a light coating of extra virgin olive oil and a few ounces of 1997 Guenoc Petite Sirah for about 4 hours. Seared the steaks in the grill pan with olive oil for 4 minutes per side. Finished them in the oven with a patty of butter on top of each and then a few seconds before removing from the oven the addition of a couple slices of aged white cheddar cheese on top of each steak. Upon serving a bit of paprika was sprinkled over the cheese. Total cooking time about 20 minutes; steaks were medium. Sides were simple. Onions carmelized in a mixture of butter and extra virgin olive oil then finished with a few drops of 25 year old balsamic vinegar served on the side of the steaks. Also a bit of steamed jasmine rice (oh my, but the wonderful pop-corn taste of that rice drives me wild!) with a dollop of sweet butter and a bit of fresh parsley leaves sprinkled on top. And since the steaks were marinated in Guenoc Petite Sirah, the wine served with the dinner was the very same; 1997 Guenoc Petite Sirah. Fruit up-front and a somewhat tannic finish (might be said to be a two to three tongue lapper) with a hint of pepper also on the finish. I thought it was a good match with the steak and the onions. The flavors of the wine, the beef and the sweetness of the onions melded together into a very pleasing taste on my palate. My wife agreed, so that made the meal even better! I hope you all have a very pleasant weekend to celebrate the end of summer and the start of a new season. [This message has been edited by mrdutton (edited 09-02-2000).] - Bucko - 09-03-2000 You had my mouth watering until you said "medium," Pyro Boy! }:> Hope you have a good remainder of the weekend. I'm doing my proverbial baby back ribs, smoked over mesquite, with my own sauce, german potato salad, baked beans with ham hock, and a Vietnamese neighbor is bringing crab-stuffed eggrolls. For liquids, it is my home-brewed Porter and Altbier, along with some Ridge Zinfandels. Salute! Bucko - winoweenie - 09-03-2000 Gracious MrD, The meal sounded El-Perfecto until, as Bucko pernted-out, you applied the flame-thrower. I`m making my internationally famous Italian steak served with portobello stuffed raviolis. Will probably open a nice Reisling (HEHE)NOT. Am going with a 95 Rabbit Ridge Grand Reserve Zin and a 95 Biale Monte Rosso. Both are Okie-Dokie in my book. Ever-bod have a marvy Labor-less week-end. WW - mrdutton - 09-03-2000 I guess I should have qualified my statement about temperature. MY steak was medium RARE. My wife's was the one that was medium. She has this fear of red meat that I have not been able to help her overcome. So, she has to have her beef cooked to medium. I hate doing that to a good steak, but I also have to keep mother happy. We are having a great time here in sunless Virginia Beach. Rain, rain, rain, rain, rain........................ But at least the NFL football is on the TV! - RAD - 09-03-2000 Aw, c'mon guys--I like my steaks MEDIUM and I consider myself to be an honest-to-goodness He-Man [img]http://www.wines.com/ubb2/cool.gif[/img] even though I do indulge in the occasional SW. [img]http://www.wines.com/ubb2/smile.gif[/img] But the meal does sound delicious, MrD! My Martha-Stewart-meets-Emeril-Lagasse wife (just on the cooking and domestic side, folks! [img]http://www.wines.com/ubb2/smile.gif[/img] )just made me a wonderful smoked salmon and cheese quesadilla for an afternoon snack, which married quite well with a 1997 Caymus Pinot Noir-Blanc; the oakiness of the wine provided a nice counterpoint with the smokiness of the salmon. Tonight, it's my lovely wife's special lasagne and garlic bread, which we'll wash down (appropriately) with a 1997 Castello di Ama Chianti Classico. I'm a' gettin' hongry! (in my best winoweenie drawl) [img]http://www.wines.com/ubb2/wink.gif[/img] RAD [This message has been edited by RAD (edited 09-03-2000).] [This message has been edited by RAD (edited 09-03-2000).] |