Lamb tenderloin marinated in porto, shallots and rosemary, served with parsley roasted potatoes, peaches and cream corn, and simple tomato salad.
Archive for August, 2005
Penne Arrabiata
August 29th, 2005 by dinner
Penne Arrabiata with hot smokey bacon, leeks and red bell pepper. Finished with a little extra virgin olive oil, parsley and Parmigiano-Reggiano. The tomato sauce is homemade.
Frenched Veal Chop
August 28th, 2005 by dinner
A frenched veal chop from Bruno’s, with smashed potatoes, and sautéed asparagus finished with olive oil, lemon juice and Parmigiano-Reggiano, along with a very simple tomato salad.
Salmon Two ways…
August 23rd, 2005 by dinner
Filet of salmon two ways, half glazed with a hoisin sauce and the other with Barbarian’s steak spice. Also served with sautéed spinach, pan fried potato cake and succotash.
Grilled Filet Mignon
August 22nd, 2005 by dinner
Grilled filet mignon with Barbarian Steak spice, peaches and cream corn on the cob and mashed potatoes, also with a tomato salad.
Fettuccine Tuscany take 2
August 19th, 2005 by dinner
Fettuccine Tuscany take 2, this time with the Classico Alfredo sauce, definately better than take 1, and topped with fresh basil and a tomato salad.
Sausage Dinner
August 15th, 2005 by dinner
Two kinds of sausage, Oktoberfest and Debreziner , along with potato salad and hash browns, pan fried parsnips and a cucumber and avocado salad.
Shrimp in a green Thai curry sauce
August 14th, 2005 by dinner
The title says it all, shrimp in a green Thai curry sauce, with assorted vegetables and rice vermicelli, this dish matched perfectly with the Gewurtraminer’s sweetness.
BBQ Pork Chop with Veg
August 13th, 2005 by dinner
A BBQ pork chop rubbed with Barbarian’s Spices, grilled baby eggplant and oven roasted potato wedges, also served with the ubiquitous tomato salad.
Fettuccine Tuscany
August 11th, 2005 by dinner
This is my salute to the Tuscany Cafe version, smoked chicken breast with alfredo sauce. Pretty simple, although I don’t think I’ll ever make a great alfredo sauce. These days I prefer the Classico sauce from the bottle.
