[Homeroast] Happy President's Day

Ryan M. Ward silvercro_magnon at hotmail.com
Wed Feb 17 14:23:44 CST 2010

"and a splash of the 1998 Bonny Doon Charbera red wine"

I really miss Bonny Doon! They used to have a tasting room about a mile or two from where I live (I live smack dab in the middle of wine country California). 

I can't even find their Syrah locally here anymore(their Syrah is hands down one of my all time favorite wines)...
Ryan M. Ward

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> Date: Wed, 17 Feb 2010 08:57:35 -0800
> From: yakster at gmail.com
> To: homeroast at lists.sweetmariascoffee.com
> Subject: Re: [Homeroast] Happy President's Day
> The port and roasted fig sauce sounds interesting.
> For the Lamb, I used a dry rub I already had prepared (Wild Willy's Number
> One-derful Rub from the Smoke and Spice cookbook by Cheryl and Bill Jamison)
> plus some fresh minced garlic, hickory salt, chopped fresh rosemary from the
> garden, and a splash of the 1998 Bonny Doon Charbera red wine put into the
> oven at 400 degrees as per the instructions on the package until the probe
> read 140 degrees and then let the lamb rest covered with foil to allow the
> internal temperature to continue to rise for 15 to 20 minutes.  The lamb was
> nice and tender and is making wonderful leftovers (packed some for lunch
> today).
> I wanted to make my favorite sauce to go with this, West Coast Wonder sauce,
> also from Smoke and Spice, but didn't have time to do this until last
> night.  I also was going to make some garlic scones from scratch but this
> was ditched at the last minute as well due to time pressures.  Despite
> everything not going to plan (and pulling out the PID box to make espresso
> which I'd forgotten about in the middle of it all was a panic) it all turned
> out well.  I much enjoyed making a nice meal to enjoy at home rather then
> going out and fighting the crowds.
> The Wife prepared the box mix of couscous with pine nuts and steamed the
> asparagus in the microwave.
> Wild Willy's Number One-derful Rub from Smoke & Spice by Cheryl and Bill
> Jamison
> 3/4 Cup paprika
> 1/4 Cup freshly ground black pepper
> 1/4 Cup coarse salt (kosher or sea salt)
> 1/4 Cup sugar (I probably substituted Splenda)
> 2 Tbsp chili powder
> 2 Tbsp garlic powder
> 2 Tbsp onion powder
> 2 tsp cayenne
> Mix ingredients and store in a cool, dark pantry for use as needed.
> West Coast Wonder Sauce from Smoke & Spice by Cheryl and Bill Jamison (great
> for duck, lamb, fish, seafood)
> 1 Cup hoisin sauce
> 1/2 Cup rice vinegar
> 1/4 Cup soy sauce
> 2 Tbsp Dijon mustard
> 2 tsp peeled and minced fresh ginger
> 1 tsp ground anise
> 2 garlic cloves, minced
> Heat on low for about 10 minutes, keeps refrigerated for several weeks.
> -Chris
> On Mon, Feb 15, 2010 at 6:55 PM, mary deem <catechumenes at gmail.com> wrote:
> > Chris - Thanks for the recipe...now we just need the ones for the Lamb and
> > couscous ;)  Seriously your Valentine's Day meal and espresso sounded
> > wonderful.
> >
> > I mutilated a French Laundry recipe for port & roasted fig sauce with
> > Lobster and Duck Foie Gras....I did my version with duck instead.  The
> > port-fig sauce called for bittersweet chocolate and espresso grounds..you
> > could not really taste the espresso grounds but they added body to the
> > sauce
> > (and no doubt some caffein as well).  I might try the sautéed grapes in
> > wine
> > with Duck next time instead.
> >
> > Mary
> >
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