Libation, Lovely Eating & Life Now That Summer Is Here...

Discussion in 'Winos & Wood Chips' started by leah elisheva, May 8, 2015.

  1. Hi All and happy weekend!

    From grilled bison steak that was marinated in a dry rub & then paired with grilled romaine and a chimichurri sauce; (which I drank with an Italian Montepulciano d'abruzzo; to some swordfish kabob meat marinated in Chopin vodka, lemon, tarragon, and avocado oil and layered over brown rice fusilli pasta with Woodear mushrooms (drank with a Greek white lovely wine from Boutari winery) to an open faced sandwich on grilled black rice toast with grilled monkfish, great Dijon and so it goes, (and paired with my Daura beer), the summer eating has started indeed and here is a cheers sent to all!

    Here's wishing everyone great smokes & sips! Please share yours here!! Cheers! - Leah
  2. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Looks delicious and beautiful!! I need to get "summer eating" in gear.
    Here's to warm breezes, great company, great food and great wine!!
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Beautiful, Leah!!![​IMG]

    You gonna eat that, or hang it on the wall???[​IMG]

    Looks Mighty Tasty Too!![​IMG]

  4. Thank you so much Andrew & Bear!

    After what we East Coasters can officially call, "Shovel Year," I am delighted to welcome in summer and encourage everyone to fill up this thread with all of their smokes, grills, sips - wine, beer, other - and sunshine! This group is so fun!!!

    Happy weekend!!! What are the Mother's Day meals????

    Cheers! - Leah
  5. moikel

    moikel Master of the Pit OTBS Member

    Did Mother's Day Saturday night because Linda works afternoon shift on Sunday.
    Paella very traditional approach,chicken,squid,chorizo,prawns,mussels. Paid the $ for the Spanish rice,ouch!
    Made stock with fish head ,prawn heads & shells,squid fins.
    Turned out really well.
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    That look Great, Moikel !!![​IMG]

    Awful Tasty!![​IMG]

  7. knuckle47

    knuckle47 Meat Mopper

    Sorry ....I know I'm in a minority.....I take exception to summer warm breezes and feeling like I need to take a shower every hour to be comfortable. Without summer we can't fish, boat or hang outside and ride my motorcycles but....I can not do those things just as easily too.

    My favorite view?
    Last edited: May 9, 2015
  8. Mick that looks amazing! And I love everything you put in it! What a perfect way to celebrate!!

    And Knuckle47? You are of course entitled to what you enjoy! Smiles. But I am LOVING summer!!!

    Very fun to hear from you all! Have fantastic Mother's Days! And keep sharing your food & libation!! Cheers! - Leah
  9. moikel

    moikel Master of the Pit OTBS Member

    It was good.I had a fish head in the freezer ,so I just added the prawn heads,squid fins ,parsley stalks to the stock..I have 2 bottles in the deep freeze now.

    One of the Fijian girls from Linda's work is relocating to a country town near where I grew up. Way cheaper cost of living on nurses wages.I will cook this at her farewell dinner.

    I know there are mountain versions with no seafood,more rabbit,snails,foraged & hunted style  but Fijians are much happier with seafood & chicken.[​IMG]  
  10. moikel

    moikel Master of the Pit OTBS Member

    I put this in my nose to tail thread.
    Great wine at $15 ,stupidly good value.
    This winery goes back to 1850, it's in flood plain country in SA.
    It ranks behind Barossa, Clare ,Maclaren Vale ,Coonawarra, but it's hard to see why!
    They make great blends , Bordeaux style & then very Aussie cab/ shiraz. They leave the Grenache to others
    Big enough outfit to turn up in the USA.
  11. Wow that wine sounds gorgeous Mick! And now I am off to check out the nose & tail! Cheers and happy new week to all! - Leah
  12. Happy weekend to all!

    Yesterday I grilled what was marketed here as "Nile Perch" - wild caught from Portugaal - cut in steaks and most similar to some form of bass (versus the little perch we know in NH) and the most delicate and incredible fish I have ever tasted!

    My biggest arousal with food, is trying things I have never had, and then discovering such gems comes in as second! So fun!

    Happy weekend to everyone! May you discover some magic and something new today as well! (And share those here)! Cheers! - Leah
    Last edited: May 22, 2015
  13. moikel

    moikel Master of the Pit OTBS Member

    Just back from rather large dinner with the neighbours .Nile Perch a close cousin of barramundi,almost identical.
    Likely from one of Portugals former colonies inAfrica
  14. moikel

    moikel Master of the Pit OTBS Member

    I cooked Portugeuse pork & clams & took it to the neighbours house. Huge hit.
  15. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    O' looks as if you are painting a picture with food...It looks almost too good to even eat, so nicely presented. Salute !
  16. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Mighty Tasty, Leah!![​IMG]

    It's not often we get to see a nice Surf Board load of goodies!![​IMG]

  17. Oh Mick, that makes TOTAL sense! I love barramundi and have thought of it as a bass of sorts. I LOVE this Nile Perch so much and looked up the African connection - you're spot on!

    And your neighbors are LUCKY!!!!!

    And thank you Hoity Toit! I have so much fun plating, and am delighted such is appreciated. It's fun to share!

    Hi Bear! And thank you tons as well! That surf & turf table has gotten a great deal of use in one year for sure!

    Happy weekend to all!!!

    Cheers! - Leah
  18. OH - MICK, please tell me how to make SOFT & succulent MARLIN!??? Tried grilling such today and as always, just too dry. Thanks very much!
  19. moikel

    moikel Master of the Pit OTBS Member

    I find it a dry fish ,I can't add much .If anybody can get it right it would be you.
    Welsh rabbit might be the guy to ask.
    Cold here& stormy. When the sun shines it's mild but by 4 pm it's time to get inside.
    I took pork & clams to the neighbours house ,huge success.Made me realise how much I pork neck. Now called pork scotch fillet to make it an easier sell.Damn yuppies!
    Anyway I now have a version of a French dish on the stove. It's a pork neck in black beer.
    Pretty simple,browned,garlic,bacon,onions,thyme,bay leaves & a great local beer Jack of Spades porter.
  20. moikel

    moikel Master of the Pit OTBS Member


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