That was my dinner. Some nice polenta with basil, peccorino romano, a little butter a little cream cheese, salt and pepper. Served with a saute of peppers, onions, 'shrooms and zukes, and some nice little strips of top sirloin in au jus.
I'd suggest a Domaine Weinbach 2003 Gewurztraminer Altenbourg Cuvee Laurence
or perhaps Domaine Tempier 2007 Bandol Rosé. In any case I had a Yuengling, that wonderful chinese sounding beer from Pottsville, PA--it was AWESOME!!
For dessert? An ice cream sammich!
Not too shabby for a single burner hot plate, eh?
Thursday, July 02, 2009
That was my dinner. Some nice polenta with basil, peccorino romano, a little butter a little cream cheese, salt and pepper. Served with a saute of peppers, onions, 'shrooms and zukes, and some nice little strips of top sirloin in au jus.
I'd suggest a Domaine Weinbach 2003 Gewurztraminer Altenbourg Cuvee Laurence
or perhaps Domaine Tempier 2007 Bandol Rosé. In any case I had a Yuengling, that wonderful chinese sounding beer from Pottsville, PA--it was AWESOME!!
For dessert? An ice cream sammich!
Not too shabby for a single burner hot plate, eh?
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3 comments:
What time is dinner? That looks delicious! Yes, I would like the recipe.
Don't tell anyone, but being a hillbilly, I always use hominy grits when the recipe calls for polenta. Not such a pretty color, but easy to cook. However, for this creation, I would spring for the polenta!
Grits is good, Anne, especially speckled grits (my roots are in the Cumberland Mountains of Kentucky).
Anonymous David:
What are speckled grits; they got like bacon or something in 'em?
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