I'm glad you like the thread -- we should thank chameleon for noticing the need for it.
An update: I didn't pan-grill the halibut the other night; I put it on a very hot cast-iron griddle (skin side down, mmmm crisp skin
), coated the top with some white miso glaze I made a while ago, and stuck it in the oven. Perfect. And I added some kimchee to the fried rice, so it was
SPICY!
Last night:
Pan-grilled loin lamb chops
Cavatappi with tomato sauce and feta
Salad with oregano vinaigrette
Laurel Lake Pinot Noir (North Fork, Long Island)
You'll notice three things about my dinners:
- We ALWAYS have a big salad, usually mixed lettuces with cucumber, bell pepper, and tomatoes (only in season, though), and almost always with a simple vinaigrette
- We almost NEVER have dessert
- Most of the wines we drink are from New York State: think global, drink local
