In the Kitchen
13/10/08 15:04
Good afternoon,
Ah, spring is in the air, and a young man’s fancy turns to ............. food & wine! The Weber ‘Q’ BBQ has been getting a very serious workout with some decent lamb & chicken roasts and tasty pork & beef steaks being recent highlights. Who would have thought that BBQ’ing would be such a science now. Weigh the food, measure the thickness, set the temperature and calculate the cooking time. Wow! At least it is still something guys can do outside with a drink in one hand!
I have also turned my attentions to making a mess inside the house as well. One of the more memorable creations of late was a tasty serve of Garlic Prawns. All washed down with a very nice Ten Minutes By Tractor Sauvignon Blanc from the Mornington Peninsula. This wine is made in the Sancerre style with a little oak and is much more complex and enjoyable (and cellarable) than your average grassy (and one dimensional) sauv blanc. Special mentions also go the t’Gallant Juliet and the Pier 10 Pint Gris. Both excellent with seafood IMHO.
December update: One dish recently created was BBQ Pork Chops with Grilled Summer Fruits. Tomato, banana, pineapple and watermelon grilled along wit the pork made for a very tasty and refreshing summer dish. And simple to prepare and quick to serve.
I am now on the lookout for domestic quantities of Wagyu beef to check out if it is as tasty and enjoyable at home as it appears to be in a high-end steak restaurant.
Don’t get me wrong, Neil Perry & Gordon Ramsay have nothing to fear! There have been a couple of ‘Clangers from the Kitchen’ of late where I didn’t quite get the ingredients absolutely (or close to) right. But it is great fun when it works.
Bye for now, BomberBoy
Ah, spring is in the air, and a young man’s fancy turns to ............. food & wine! The Weber ‘Q’ BBQ has been getting a very serious workout with some decent lamb & chicken roasts and tasty pork & beef steaks being recent highlights. Who would have thought that BBQ’ing would be such a science now. Weigh the food, measure the thickness, set the temperature and calculate the cooking time. Wow! At least it is still something guys can do outside with a drink in one hand!
I have also turned my attentions to making a mess inside the house as well. One of the more memorable creations of late was a tasty serve of Garlic Prawns. All washed down with a very nice Ten Minutes By Tractor Sauvignon Blanc from the Mornington Peninsula. This wine is made in the Sancerre style with a little oak and is much more complex and enjoyable (and cellarable) than your average grassy (and one dimensional) sauv blanc. Special mentions also go the t’Gallant Juliet and the Pier 10 Pint Gris. Both excellent with seafood IMHO.
December update: One dish recently created was BBQ Pork Chops with Grilled Summer Fruits. Tomato, banana, pineapple and watermelon grilled along wit the pork made for a very tasty and refreshing summer dish. And simple to prepare and quick to serve.
I am now on the lookout for domestic quantities of Wagyu beef to check out if it is as tasty and enjoyable at home as it appears to be in a high-end steak restaurant.
Don’t get me wrong, Neil Perry & Gordon Ramsay have nothing to fear! There have been a couple of ‘Clangers from the Kitchen’ of late where I didn’t quite get the ingredients absolutely (or close to) right. But it is great fun when it works.
Bye for now, BomberBoy