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?


Anne Johnson said...

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!

Anonymous David said...

Grits is good, Anne, especially speckled grits (my roots are in the Cumberland Mountains of Kentucky).

democommie said...

Anonymous David:

What are speckled grits; they got like bacon or something in 'em?