Tuesday, March 21, 2017

Wine Club BBQ

Over the past year or so, our wine club seems to have morphed into a supper club with wine playing a very diminished role and the entrée, provided by the hosts, becoming the star of the evening.  Since I haven’t cooked BBQ in a while, we decided it would make a good entrée and theme, but it is beyond hard to come up with your wine pairing for the BBQ.

We provided ABT’s (stuffed jalapenos) as an appetizer, slaw as a side, and pulled pork, ribs, and brisket as the entrée.


Thursday, March 2, 2017

Good Eats and Cars vs. Concrete

My last post was for a Beef Oscar dish and we had some leftovers that just screamed to be made into breakfast.  So I added a little butter to a skillet and tossed in some of the chopped asparagus and crab meat, shortly followed by a nice scoop of the Bearnaise.  When the sauce began to melt, I added a couple of well beaten eggs and scrambled into soft curds.  It wasn't an inspiring photo, but sided with a slice of buttered toast, it made for an excellent breakfast.