SD_Stack
Former J.R. 1am Monitor
- Joined
- Jul 6, 2003
- Messages
- 1,999
We need a new section in the forum just for this.
This morning I awoke a 4am. The local Food Dog opens at six and I was waiting at the door. I picked up a few things and the Sunday Paper. It was still dark outside and I was the only one in the store. The family was still asleep and oblivious to the fact that I had escaped before dawn.
I returned around 6:30 and pulled out the ole Kitchen Aid food processor to make chimichurri.
The brunch menu for this morning was as follows:
Boneless pork tenderloin marinated in chimichurri. (for those who don't know, chimichurri originate in the meditarranian and is a mixture consisting of garlic, shallots, basil, oregano, thyme, olive oil, red wine vinegar, and lemon juice chopped fine and used as a condiment or marinade - Wonderful) The pork was center cut and butterflied. I marinated it in the chimichurri before placing on the grill. When done, before removing from the grill, I spooned on extra chimichurri and let it get hot for extra flavor.
I chose a bottle of 2001 Saintsbury Carneros Vin Gris of Pinot Noir to compliment the dish. My wife (even though pregnant) chose a small glass of white merlot.
I must stop writing now. I must go to humidor #1 and select and Very Full Flavor Cigar to enjoy. The strength of the garlic and shallots demand a full bodied cigar. I will be thinking of you as I indulge in the simple pleasures of life... cigars on a full belly.
This morning I awoke a 4am. The local Food Dog opens at six and I was waiting at the door. I picked up a few things and the Sunday Paper. It was still dark outside and I was the only one in the store. The family was still asleep and oblivious to the fact that I had escaped before dawn.
I returned around 6:30 and pulled out the ole Kitchen Aid food processor to make chimichurri.
The brunch menu for this morning was as follows:
Boneless pork tenderloin marinated in chimichurri. (for those who don't know, chimichurri originate in the meditarranian and is a mixture consisting of garlic, shallots, basil, oregano, thyme, olive oil, red wine vinegar, and lemon juice chopped fine and used as a condiment or marinade - Wonderful) The pork was center cut and butterflied. I marinated it in the chimichurri before placing on the grill. When done, before removing from the grill, I spooned on extra chimichurri and let it get hot for extra flavor.
I chose a bottle of 2001 Saintsbury Carneros Vin Gris of Pinot Noir to compliment the dish. My wife (even though pregnant) chose a small glass of white merlot.
I must stop writing now. I must go to humidor #1 and select and Very Full Flavor Cigar to enjoy. The strength of the garlic and shallots demand a full bodied cigar. I will be thinking of you as I indulge in the simple pleasures of life... cigars on a full belly.
