220 seats for BBQ & Bourbon - beer if you insist - 18th & Park Avenue South -
WIldwood's space is large - bar is long - bourbon selection is deep - menu is maturing -
Too cute for hardcore BBQ aficionados - but they will do great -
Planning return visit - if only to work through the rest of the brown spirits -
Asked - in Sunday's New York Times Magazine - Which Is Greener ??? - Charcoal or Gas ??? -
Answered - by an Environmental Scientist at Oak Ridge National Laboratories - Charcoal (probably) !!!
Was there ever any doubt ??? - would Charcoal-aholics have switched if the results had been different ???
Pre-July 4th BBQ - i.e. - cook outdoors - eat indoors - full blown table set up - no beer - no hearty burgundy - no super chilled two-buck-chuck -
Cos d' Estournel - 1993 - & - Feiler-Artinger Pinot Cuvee Ruster Ausbruch - 1998
Our hostess served Scallops wrapped in Bacon to nibble on - then Steak - Salad - Corn on the Cob - all at a formal table - thank you Steph -
Our host served - Cos d' Estournel - 1993 - wonderful St. Estephe - 60/40 Cab/Merlot - earthy as it should be - very subtle nose - decanted - opened slightly in the glass - smooth edges - mature - don't think I would let this one sit too much longer - very nice against the steak - thank you Gerry -
Desert was another plus - cheese cake - tart plum tart -
My contribution - Feiler-Artinger Pinot Cuveee Ruster Ausbruch - 1998 - pinot blanc/ newburger/ pinot grigio/ chardonnay - noble rot (botrytis) - rich amber in color - wonderful clean flavors - closed my eyes with each sip - regretting only that I did not have another bottle -
Someone suggested coffee - forgetaboutit -
Cook in a restaurant - you follow the recipe - Chef says add 1/4 teaspoon of butter - you add 1/4 teaspoon of butter -
Cook at home - you read the recipe - see what's in the cupboard - shop - modify - improvise - amend - by the second or third time you make it - its yours - bearing little or no resemblance to the original -
So it is with Yukon Potatoes on the charcoal grill -
Love the hand sell - label graphics - wines with unique names - so when our Saturday guests showed up with a tissue wrapped bottle of Anomaly - I knew the evening was going to be a standout -
Now - at some local fish mongers - Wild Alaskan Salmon - Wild Copper River - King Salmon - i.e. - non farm raised - non organic salmon -
Much more money - in some cases twice the price of the bland stuff - but taste-wise - indescribable - a factor of 3 or 4 -
Salted a thick piece of Wild Alaskan Salmon for 15 minutes - tossed on the Weber - off the flame - added a HD aluminum foil packet of soaked Hickory chips - half way through - poured a few tablespoons of honey atop the fillet -
Awesome !!!!
Country for the weekend - great friends - great food - great wine -
Stopped at Stew Leonards on the way up - best prices on Baby Back Ribs - 3.99 vs 7.99 to 9.99 in the city - quick detour into their excellend liquor store - grabbing the last 4 bottles of Belle Glos - Pinot Noir Blanc - (see note at end of posting)
Bit of a refrigeration hassle to store the ribs overnight - nothing that a large trash can & many bags of ice - could not overcome -
Walking up East 51st toward Park - sun blasting - stumbled on - Daisy May's BBQ USA -
I had heard about the main joint - over on 11th Avenue - Chef an ex-pat from Daniels -
Say pulled pork or baby back ribs - I'm there - but the stars never aligned to 11th and 46th -
lump-charcoal.com - a website devoted to the Lump Charcoal Database -
Reviews - Ratings - Surveys - Links - FAQs - all that and more !!
Take 350 pounds of crawfish - toss them into a pot of boilding water - add stuff - serve -
Right !!!
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