Last Saturday of the month - so it's time to bring up two more bottles of old wine from the cellar (so to speak) - we're going to try:
'95 Venezia Sangiovese (not a lotta hope for this one)
and
'01 Cab from our vineyard in California (big hopes for this one )
While we (us and our houseguest) were out scouting around for sausage makings yesterday, we ran across the meatiest lookin' Beef Rib I've seen, so we're going to smoke them and then throw on the grill and slather with goop. Along with the first grilled pineapple of the season and asparagus.
We had fun yesterday - made Kielbasa, which is 'curing' over night in the fridge and will smoke this a.m. Also made a Spicy Pizza Sausage and used it on one of two pizzas last night for dinner - oh my, it's delicious.
Smoked Kielbasa -
Made enough pizza dough to make some hot dog like buns for goopy sandwiches tomorrow night with marinara and the smoked kielbasa. Anxious for that dinner.
What's everyone else up to?
'95 Venezia Sangiovese (not a lotta hope for this one)
and
'01 Cab from our vineyard in California (big hopes for this one )
While we (us and our houseguest) were out scouting around for sausage makings yesterday, we ran across the meatiest lookin' Beef Rib I've seen, so we're going to smoke them and then throw on the grill and slather with goop. Along with the first grilled pineapple of the season and asparagus.
We had fun yesterday - made Kielbasa, which is 'curing' over night in the fridge and will smoke this a.m. Also made a Spicy Pizza Sausage and used it on one of two pizzas last night for dinner - oh my, it's delicious.
Smoked Kielbasa -
Made enough pizza dough to make some hot dog like buns for goopy sandwiches tomorrow night with marinara and the smoked kielbasa. Anxious for that dinner.
What's everyone else up to?
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com