Originally Posted by scho63:
What are your go-to Sauvignon Blancs?
I drink Ferrari-Carano, Nobilo and when I'm looking to kick it up a notch I'll grab a Cakebread but it's pricey.
I don't have a go to Sauvignon Blanc. I just pick up the small pack of the mini-bottles at supermarket, mainly for cooking because the oxygen kills it once open. When cooking you only need a small amount. So one of those little bottles is enough or two. If there's any left-over I'll drink that with my meal or I might grab one for a mid-week meal. I don't make a special trip for mid-week meals. Just use what I have on hand. It's my go-to cooking wine.
I only buy better wines when having more company and a more formal meal but it's usually been the reds for that as it's Italian or Beef. Thanksgiving my guests bring a white wine.
I am no wine connoisseur that's for sure. I just like dry wine more and don't know much about brands. I usually just ask at the Wine store what they recommend in my price range. But I have wanted to learn more about them. [Reply]
scored me a cafe style sausage/hot dog cooker from my boss while cleaning out stuffs at work. so i will try it out tonight with some chicken and parsley snags, mini pork chipolata snags, garlic and herb beef sausages, and bratwurst's. hot dog rolls and probably some saute'd onions/mushrooms.
the cooker will actually turn up to 16 full sized dogs at once.
probably do something like baked beans and green beans sides. :-) [Reply]
I did a kind of spin on caprese salad in my panini. Ciabatta roll, mozzarella, with Cherokee purple tomato and basil from the garden, and homemade bacon. Best damn panini I’ve made. [Reply]
Originally Posted by BucEyedPea:
Citrus Orange & Mint Scallops.
Fresh squeezed OJ, olive oil and fresh mint from my herb garden.
I was leery about the mint with scallops. It was really awesome tho'. Very unique, and gave a light summery flavor to these fresh Maine sea scallops. I added a touch of garlic and onion powder to recipe. I found the recipe online this afternoon looking for something different to make with scallops over the usual lemon butter garlic I use for them.
You marinate the diced tomatoes in the citrus sauce and then pour on the scallops. I broiled and basted them in the sauce. With the leftover I poured on top before serving.
Calls for putting to tomatoes and scallops over orzo, but I did it with quinoa. I wanted another veggie so I added some organic peas to the quinoa.
Served with a garden salad and dry Sauvignon Blanc wine.
Then took a bunch grainy peaches from Costco which were disappointing and I cooked them up in some stevia sweetener, leftover orange juice, some lemon juice with a touch of cinnamon and nutmeg. Served with some cream and had that with a sweet rosé wine. No pic of peaches. Simply forgot.
