ARCHIVE: http://whatisfordinner.blogspot.com/2004/12/ ARCHIVE: http://whatisfordinner.blogspot.com/2005/01/ ARCHIVE: http://whatisfordinner.blogspot.com/2005/02/ ARCHIVE: http://whatisfordinner.blogspot.com/2005/03/ ARCHIVE: http://whatisfordinner.blogspot.com/2005/05/ ARCHIVE: http://whatisfordinner.blogspot.com/2005/06/ ARCHIVE: http://whatisfordinner.blogspot.com/2005/07/ ARCHIVE: http://whatisfordinner.blogspot.com/2005/08/ ARCHIVE: http://whatisfordinner.blogspot.com/2005/09/ ARCHIVE: http://whatisfordinner.blogspot.com/2005/10/ ARCHIVE: http://whatisfordinner.blogspot.com/2005/11/ ARCHIVE: http://whatisfordinner.blogspot.com/2005/12/ ARCHIVE: http://whatisfordinner.blogspot.com/2006/01/ ARCHIVE: http://whatisfordinner.blogspot.com/2006/02/ ARCHIVE: http://whatisfordinner.blogspot.com/2006/03/ AUTHOR: Tim DATE: 7/30/2005 10:32:00 AM TITLE: Pork vs. Lamb: The Tenderloin Death Match ----- BODY:

Dinner started with a roasted/grilled tomato salad, dressed with olive oil, balsamic vinegar and topped with Mozzarella di Bufala and fresh basil from the garden.

A cross of grilled zucchini, with a mound of couscous with grilled red peppers, cilantro, parsley, cucumber, shallots and lemon juice. And for the meat, we have pork and lamb tenderloin done two ways, the pork was marinated and served with a hoisin glaze, the lamb was marinated in olive oil and port. The lamb totally rocked, and the pork was pretty good as well.

-------- AUTHOR: Tim DATE: 7/28/2005 10:24:00 AM TITLE: Canadian AAA Ribeye ----- BODY:

After a long day of driving, and then changing a tire on a trailer and then pushing said trailer around, I was pretty hungry; enter the beloved rib eye to sate my appetite. Grilled with Barbarian Steak spice of course and served with mashed potatoes and boiled carrots. The Peter Lehmann wine was a screw top of all things, but was better than some $15 bottle of wines we've had recently.

-------- AUTHOR: Tim DATE: 7/25/2005 11:42:00 AM TITLE: Grilled Veal Rib Chop ----- BODY:

Since finding the Barbarians Steak House dry rub, I can't seem to use anything else on my BBQ. The salad is asparagus and chick pea with onions and grape tomatoes, the dressing is Dijon horse radish with lemon juice and olive oil and hint of white wine vinegar. This was a fine way to start the new week after sailing six races on the weekend and lots of fast food.

-------- AUTHOR: Tim DATE: 7/21/2005 04:33:00 PM TITLE: Hoisin glazed wild Pacific Salmon ----- BODY:

A humungous Hoisin glazed Pacific Salmon, along with steamed basmati rice and sautéed asparagus with lemon juice, white wine and topped with Parmigiano-Reggiano. Served with a very nice Ontario wine from Cave Spring, a very good match for the dinner.

-------- AUTHOR: Tim DATE: 7/20/2005 04:28:00 PM TITLE: Grilled pork chops ----- BODY:

Growing up I was used to fried pork chops that could be substituted for shoe leather at a moments notice. On the other hand these pork chops were grilled to perfection with a dry rub of Barbarian Steak Spice, served with baked potato and sautéed root vegetables parsnips, carrots and onions.

-------- AUTHOR: Tim DATE: 7/19/2005 03:10:00 PM TITLE: Swiss Melt Hamburger ----- BODY:

A simple hamburger with Swiss cheese, a grilled Portobello mushroom with olive oil and balsamic vinegar and grilled eggplant and yellow pepper. Also served with a simple tomato salad with shallots and basil.

-------- AUTHOR: Tim DATE: 7/18/2005 12:12:00 PM TITLE: BBQ Chicken Legs ----- BODY:

BBQ Chicken legs, with fried rice and corn with a little coriander and parsley, and a cucumber and avocado salad which is very tasty, the dressing is lemon juice, olive oil and sour cream. The chicken was tender, juicy and very tasty.

-------- AUTHOR: Tim DATE: 7/17/2005 09:23:00 PM TITLE: Grilled Lamb Chops ----- BODY:

Lamb chops served on a sauce made from veal stock and the marinade of port, shallots, garlic and olive oil, baked potato wedges and boiled carrots, along with a pasta salad of a few days ago. The wine paired nicely with the lamb.

-------- AUTHOR: Tim DATE: 7/17/2005 03:48:00 PM TITLE: Eggs benedict two ways ----- BODY:

Eggs benedict done the traditional way with peameal bacon and also with smoked salmon. The hollandaise sauce is Knorr which is a heck of a lot easier to make than from scratch. On the side is some left over succotash, which complemented the breakfast nicely.

-------- AUTHOR: Tim DATE: 7/15/2005 12:54:00 PM TITLE: Steak Frites ----- BODY:

Ribeye with frites and peaches and cream succotash with red pepper, onion and corriander, also served with a pasta salad. I never made it to the salad...

-------- AUTHOR: Tim DATE: 7/14/2005 12:43:00 PM TITLE: Farfalle primavera with tomato and Mozzarella di Bufala salad ----- BODY:

Farfalle with fresh red and yellow peppers, grape tomatoes, leeks and smokey bacon and finshed with fresh basil and Mozzarella di Bufala, and served with a Mozzarella di Bufala salad.

-------- AUTHOR: Tim DATE: 7/09/2005 12:35:00 PM TITLE: Filet Mignon ----- BODY:

A massive Alberta AAA Filet Mignon, grilled and served with simple boiled carrots, and mashed potatoes. This is the first dinner after a week of yacht racing at the Shark World Championships, where we finished 10th overall. Still no luck with my TMJ, needless to say I'm grinning and bearing it.

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