Thursday, September 18, 2008

An Autumn Dinner

OK, so it's been a while since I made dinner. Soooo, tonight we had Lamb Chops, marinated in olive oil, salt and pepper, white wine, Dijon mustard and Greek oregano for about an hour. We know the ones who raised the lamb. Then a sauteed vegie mixture of fresh greeen beens, onion, tomato and summer squash. We also had a tomato salad of heirloom yellow and San Marzano tomatoes. All of the veggies are from the garden. Here are two photos.

Then I made two loaves - one batch - of "Quick French Bread".
Good dinner, even if I do say so myself.


Beth said...

I found this recipe this morning and thought of "y'all"!!

N.C. Wine-Food Pairing: Riesling with Firecracker ShrimpThursday, September 18 (updated 1:20 pm)
By Ed Williams
Staff Columnist Try this finger (and lip) tingling recipe with the 2007 Shelton Vineyards Yadkin Valley Riesling. Shelton has stunned wine critics who thought this grape impossible in Southern soil. It's hard to overlook the kudos and medals that follow.

Riesling is a fruity white gushing apple, pear, melon, peach, and sometimes apricot. Most prefer this in an off-dry style, with just a touch of residual sugar.

Sure, Riesling makes a nice companion to delicate dishes but it's particularly suited to putting out the fire when contrasted against spicy dishes. That's why you'll often find Riesling in Cajun, Creole, Chinese, Thai and Mexican restaurants.


½ cup prepared horseradish
¼ cup of Worcestershire sauce
2 Tablespoons of hot pepper sauce (Texas Pete, Tabasco, etc)
1/3 cup virgin olive oil
1 quart of water
Two 12-ounce beers
10 small dried chilies (your heat preference)
8 peeled garlic cloves
1 Tablespoon of yellow mustard seeds
4 Bay Leaves
2 ½ pounds of peeled and uncooked shrimp
1 thinly-sliced lemon


Wisk first four ingredients in bowl. Cover and let stand.

Bring to a boil the water, beer, chilies, garlic, mustard seeds, Bay Leaves in large pot.

Reduce heat to medium and let simmer 10 minutes.

Add shrimp and lemon to water-beer mixture. Simmer until shrimp is cooked, approximately three minutes.

Pour shrimp through colander or strainer, discarding liquid.

Transfer shrimp to large bowl.

Add horseradish mixture to shrimp and stir to blend.

Cool to room temperature, stirring occasionally, then serve.

Bob and Robin said...

Thanks Beth for the recipe. We will try this. Where is Shelton Vineyards?