Discussion in 'Food, Pairing & Craft Foods' started by ffemt128, Sep 2, 2013.
Grilled Pork Tenderloin with Arugula-Fennel Salad. Paired well with an Edna Valley Sauv Blanc.
man, that looks good.
Easy meal using one of those pre-marinated Pork Tenderloins.
It sure does. I need to get more creative with my salads, and that sounds like just the ticket.
That EV SB didn't last too long in the cellar.
Would you believe I found that here locally! Smith's Marketplace (Kroger) up in LA had about 18 bottles of it on the shelves. Between us and our BFF's it's all gone now. $9.99 a bottle with the 20% discount for 6. It's almost NZ Sauv Blanc in character.
This salad is amazing. Can't get enough of it lately.
I eat more fennel than the average human being. Likewise, I eat more arugula than the average person. Never thought of pairing these. Will give it a shot!
(Usually, I braise the fennel in a stock of one sort of another, often with onions.)
Second time making Cuban Picadillo. Made it once in SOCAL for 6 but tonight dinner for 2. Easy peasy to make. Just need the secret ingredient (Adobo seasoning). Some recipes call for raisins. Nope. LOL Olives, yes. Raisins, no.
Job well done by the looks. They'll one day remember you for this - but also probably whinge about lack of wine...
Like the label design / concept
When its Friday. Your retired. And you have friends from down South (bringing more Pecan wood) coming to visit for the weekend. Costco Prime Beef Short Ribs!
I hope I can find something to pair with this bad boy.........
Yum!! I love a good batch of slow / low short ribs.........you got my brain working............
Fixing to get wrapped and some Cab Sauv added for braising!
Making use of the leftover carcasses from last weekend's chicken dinner. Got some stock simmering now that'll be soup shortly. Perfect for the first night that we'll likely see the 30's this season.
This stew was pretty satisfying.
It's 38 and snowing. I think this is the high for today as well as things will be going downhill from here. Seemed like a good day to make some Zuppa Toscana. Using ho-made italian sausage of course. Just need the salad and breadsticks and its an Olive Garden meal. LOL
Mike, what are the greens in your zuppa Toscana? Looks like Kale. Also, are there potatoes and cannelloni beans? Is it chicken stock based?
Looks like a great Fall-Winter meal with some good bread and wine!
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