I'm starving. What's for dinner and what wine will go with it?

Question

let's all pool our food and have a boooofay!

man oh man... now I'm really starving

I'm having a simple grilled ribeye, rubbed in mccormick's kc steak seasoning and grilled, baked potato with butter AND sour cream, finished with fresh green beans cooked in tomatoes with onions and garlic.

a nice cabernet to go with..

mangia bene, all!

who's the jack@s$ who gave the thumbs down?

all sounds good.. even Boones Farm. Boy, do I have a Boones Farm story. heh.

Answer 1

a Mcchicken and some boones farm..... ; )

Answer 2

Salmon and I don't like wine. I hear red is good with it, but I am more of a Mikes Hard Lemonade women.

It's easy to make. Take a pound (about 2 servings) and add some lemon, maybe garlic... what ever is in the cabinets. Throw that over the top. Then wrap in tin foil. Put it in the oven and bake for about 15 minutes on 425.

Answer 3

Route 66 Chablis (from an Oklahoma winery), grilled steaks, grilled zucchini and squash, grilled tomatoes and portobello mushrooms. Can you tell I love my grill?

Yum!

Answer 4

I'm making Italian Food and recommend a nice full bodied red wine for your dining pleasure. What time should I serve?

Answer 5

Grilled Chesse and a (few) Budweiser

Answer 6

whatever I pick up... no wine unfortunately... being underaged and all... if I were any kind of self respecting teenager I would sneak some from the kitchen, but I'm not so ...

Answer 7

a new york strip medium well w/ a nice glass of shiraz

Answer 8

LInguine with clam sauce and a pinot grigio

Answer 9

Roasted New York Strip Steak with Port Wine Mustard Sauce

1 whole New York strip, about 5 pounds, well trimmed of excess fat and silverskin, trimmings reserved
Kosher salt
Freshly ground black pepper
Olive oil

Port Wine Dijon Sauce:
1 tablespoon minced shallot
1 cup port wine
1 cup beef stock, veal stock, or chicken stock
1 cup heavy cream
4 tablespoons unsalted butter, cut into pieces
2 tablespoons grainy Meaux mustard or smooth Dijon mustard
Salt
Freshly ground white pepper

Preheat the oven to 400 degrees F and place a rack in the middle.
Generously season the New York strip all over with salt and pepper. Heat a heavy metal roasting pan on the stove over high heat. Add a film of olive oil. When the oil begins to give off wisps of smoke, carefully put the meat in the pan presentation side down and turn down the heat to medium-high; scatter the trimming scraps around its sides. Sear without disturbing until the meat is evenly browned, about 5 minutes per side. With the meat presentation side up, put the roasting pan in the oven and cook until done medium rare, 140 to 145 degrees F on an instant-read thermometer, about 45 minutes.

Transfer the meat from the roasting pan to a serving platter, cover it with aluminum foil, and let it rest in a warm place for 10 to 15 minutes.

For Port Wine Mustard Sauce:
Remove and discard the scraps from the roasting pan and pour off all but a thin film of fat. Put the pan on the stove over medium-high heat. Add the shallot and, as soon as it starts to sizzle, pour in the port wine and the stock, stirring and scraping with a wooden spoon to dissolve the pan deposits. With a whisk, stir in the cream. Reduce the heat to maintain a bare simmer and, a piece at a time, whisk in the butter until it melts. Continue cooking until the sauce is thick enough to coat the back of a spoon. Turn off the heat and stir in the mustard and sprinkle with salt and pepper, to taste. Transfer the sauce to a small saucepan to keep it warm.

Uncover the New York strip and transfer it to a cutting board. Pour any juices that have collected on the platter into the sauce, stirring it in. With a sharp knife, cut the meat across the grain into slices about 1/2-inch thick, arranging them overlapping on the platter. Ladle a little sauce over the meat and pass the rest alongside.

Roasted Root Vegetable Medley

8 to 12 slender carrots, peeled and trimmed
8 to 12 baby turnips, peeled
6 to 8 fingerling potatoes, scrubbed and cut lengthwise in halves
1 or 2 large parsnips, peeled, trimmed, and cut diagonally into 1-inch-thick slices
1 or 2 medium onions, trimmed, peeled and halved, each 1/2 cut into quarters
1 or 2 large beets, peeled and cut into thick wedges
1 or 2 kohlrabi bulbs, peeled and cut into thick wedges
1 celery root, trimmed and halved, halves cut crosswise into 1-inch-thick slices
1 whole head garlic, separated into cloves, unpeeled
2 or 3 sprigs fresh rosemary, sage, or thyme
Salt
Freshly ground black pepper
Extra-virgin olive oil

Preheat the oven to 400 degrees F.
Put all the vegetables and the herb sprigs in a large baking dish. Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly.

Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes. Serve the vegetables from their baking dish or transfer them to a platter to accompany a roasted main course.

Primitivo di Manduria DOC 2004 Patruale - Puglia

Tiramisu

3 cups mascarpone
1 1/2 cups confectioners' sugar
1/4 cup Marsala
3/4 cup double cream
2/3 cups water
5 teaspoons instant espresso
1 store-bought butter pound cake

In a medium bowl, use electric mixer set on medium speed beat the mascarpone cheese, 1 cup confectioners' sugar and marsala until well blended. Add the creme and beat until fluffy, about 1 minute. Set aside.
In a small saucepan over high heat combine water, remaining 1/2 cup of confectioners' sugar and espresso powder. Bring to a boil. Stir occasionally. Remove from heat and cool. Slice pound cake 1/4-inch thick. Have a 2 quart oval or rectangular glass or ceramic dish. Arrange slices of cake in a single layer over bottom of dish. Trimming to fit. Brush half of the cooled espresso mixture over cake. Spread half of the mascarpone mixture evenly over the top. Then repeat and do the second layer.
Brush espresso over cake slices and top with remaining cheese. Cover with plastic and refrigerate until firm. Before serving sift cocoa evenly on top. Use a large scoop to serve on plates.

Moscato d'Asti DOCG 2004 - Piemonte

hope these help. enjoy.