My housie, Terence, is quite the chef.
Experimental by nature, our dinners are always full of an array of tastes and textures.
Experimental by nature, our dinners are always full of an array of tastes and textures.
Tonight was an inspiration.
Pork loin marinated in a Jamaican Dark Rum, Brandy, Cointreau,
mushroom soy sauce, moko jumbi, brown sugar, fresh garlic, ground ginger,
cayenne, fresh black pepper and habanero hot sauce.
Roasted baby beets, pearl onions and garlic cloves
in fresh thyme, rosemary sprigs and olive oil base.
Atop beet greens sauteed in olive oil, balsamic vinegar and a lemon thyme dressing.
Nutty green beans of the pecan variety
sauteed in worcestershire sauce with black pepper and butter.
Grilled corn on the cob with lime juice rub
and an orange slice to garnish.
And Louis M. Martini
Sonoma Cabernet Sauvignon
to rinse the palette.
That's a mouth full to say the least.
And with that I am way full and tired.
Must sleep.
Cheer and Pom photos tomorrow.
Cheers.
V
mushroom soy sauce, moko jumbi, brown sugar, fresh garlic, ground ginger,
cayenne, fresh black pepper and habanero hot sauce.
Roasted baby beets, pearl onions and garlic cloves
in fresh thyme, rosemary sprigs and olive oil base.
Atop beet greens sauteed in olive oil, balsamic vinegar and a lemon thyme dressing.
Nutty green beans of the pecan variety
sauteed in worcestershire sauce with black pepper and butter.
Grilled corn on the cob with lime juice rub
and an orange slice to garnish.
And Louis M. Martini
Sonoma Cabernet Sauvignon
to rinse the palette.
That's a mouth full to say the least.
And with that I am way full and tired.
Must sleep.
Cheer and Pom photos tomorrow.
Cheers.
V
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