Quote of the Day — August 2, 2007
“Some people have a way with words, and other people… not have way.” — Steve Martin
Tag: drewvogel
RECIPE 32: Two Ingredient Beer Bread
                     -= Exported from BigOven =-                      Two Ingredient Beer Bread This is the simplest bread you can imagine. The loaves look rather rustic, but they’re delicious, especially hot and with a smear of butter. Only two ingredients — and no kneading! You can try…
RECIPE 33: Teriyaki Meatballs
                     -= Exported from BigOven =-
                         Teriyaki Meatballs
My mother made these in the 1960’s and my wife got the recipe from her. We have them at least a couple times a year.
Recipe By:
Serving Size: 6
Cuisine: Asian
Main Ingredient: Ground Beef
Categories: Bake, Main Dish, Hors dOeuvres, Appetizers
-= Ingredients =-
~~ — Meatballs — ~~
1/4 cup Soy sauce
3 tablespoons Sugar
1/2 teaspoon Garlic salt
1/4 cup Water
1 teaspoon Minced onion
1/2 teaspoon Ginger
1 pound Ground beef
2 cups Bread crumbs
~~ — Sauce — ~~
1 cup Brown sugar
1 1/2 cups Water
1/4 teaspoon Ginger
16 ounces Catsup
1/3 cup Vinegar
Salt & pepper ; to taste
2 tablespoons Soy sauce
-= Instructions =-
Preheat the oven to 300.
SAUCE:
Mix ingredients for sauce and set aside.
MEATBALLS:
Mix all ingredients except beef and crumbs. Let sit for 10 minutes.
Place the beef in a large bowl and make a well in the center.  Put the crumbs in the well and pour Soya mixture over crumbs. Blend beef and crumb mixture. Â
Shape into balls and brown in oil.
Place the browned meatballs in an oven safe baking dish pour the sauce over them and bake at 300 for one hour
** This recipe can be pasted into BigOven without retyping. BigOven.com ID= 158452 **
** Easy recipe software. Try it free at: http://www.bigoven.com   **
Â
10 on Tuesday: Ten Interesting Websites
From this site comes this week’s “10 on Tuesday” question… “What are 10 interesting websites you’d like to share?”. Here are mine, in alphabetical order: AbeBooks — amazing prices on hard-to-find books. I get lots of vintage cookbooks through AbeBooks. Audible — I love audiobooks, and…
RECIPE 34: Hummingbird Cake
                      -= Exported from BigOven =-                           Hummingbird Cake A Victorian cake recipe that is truly exceptional. The perfect cake to take to gatherings… it’s easy, freezes well, serves many, and it doesn’t actually contain any hummingbirds! Recipe By: Serving Size: 14 Cuisine: American…
8/21/07 Wine Dinner at IRON HORSE INN
After an extended break (exactly 5 months!), the IRON HORSE INN finally hosted another Wine Dinner. Wendy & I were joined by 13 or 14 of our friends for a very nice, fun dinner. Dick Freuwald from Ohio Valley Wine was our tour guide through wines from Australia. Overall, the dinner was very good. A couple suggestions: Go back to 5 courses, and reduce the price back to $50.
First Course
Grilled Vegetable Roulade with Red Pepper Aioli
2006 Annie’s Lane Reisling
The wine didn’t thrill me on its own, but paired with the grilled vegetable roulade and the red pepper aioli, it was a very nice pairing. The roulade was almost more like slices from a vegetable burrito, but the flavors were distinct and pure.
Second Course
Smoked Sea Scallop with Israili Cous Cous Salad, Peach Chutney and Lavender Vinaigrette
2006 Semillion Sauvignon Blanc
I really liked this course and pairing. The smoke on the scallops was not overpowering but added a wonderful warm flavor. I love cous cous and always find myself wanting more of it whenever it’s served. The chutney & vinaigrette were a nice counterpoint — their bright acidity helped cut the smoky, sweet richness of the scallops. A nicely balanced dish.
Third Course
Black Tea Roasted Pork Tenderloin with Shallot Port Wine Sauce and Assorted Mushroom Potato Gallette
2005 Grenache
The black tea on the tenderloin was a bit subtle with the wine sauce, but I loved the gallette (as Chef Doug said to me, “it’s hard to go wrong with potatoes, mushrooms, and cream”!). The Grenache was bold and paired very well.
Dessert
Mile High Butterscotch Banana Cream Pie
Tawny Port
We’re still waiting to verify if this delicious pie was actually a MILE high. Even so, it was wonderful. Wendy went crazy for the tuille crust. The tawny port was not cloying or thick like some others, but very nice and a great compliment to the pie.
All in all, a very successful Wine Dinner. I’m glad the HORSE is back in the saddle (sorry) with the wine dinners, and hope that they continue on a, um, much more frequent basis!
RECIPE 35: Heirloom Tomato Salad with Mozzarella and Basil
                     -= Exported from BigOven =-           Heirloom Tomato Salad with Mozzarella and Basil Allow this salad to sit a few minutes after tossing; the mozzarella milk and tomato juices emerge and add flavor to the dressing. Recipe By: Gourmet magazine, September 2006, page 184…