S American Wine Dinner

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Peter Creasey

Peter Creasey
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. . . . . Pete
 
Not trying to be snarky but, "spring vegetables" ? Is it spring in Texas already? If so, I may move there as we are getting a bunch of snow Sunday night.

Also, "pit roasted pheasant" ? Pheasant are kinda small to go to the trouble of digging a pit to roast them over.
 
Bill, We're at the beach (Galveston) right now and it is 64 degrees. Our south Texas winter has been noticeably colder than in recent years and even had some freezing precipitation, but nothing like our more northerly neighbors (including you, apparently) have encountered.

Not sure what the chef meant by "Spring"...of course, it's spring somewhere.

In the case of "pit roasted", this is probably referring to the commonly used term (perhaps mostly in the South) of "barbecue pit" . And, no, a barbecue pit in this case is not in the ground.

Thanks for your concern on the possible perceived snarkiness, but no worries on this at all...at least, none by me!

. . . . . Pete
 
originally posted by Peter Creasey:
...at least, none by me!
Click to expand...

That's what counts!

Bill, I love the idea of a pit roast for a pheasant.

It was probably supposed to read "spit-roasted" or something.

Ah, springtime.

And winter for Poland and France?
 
Just following up, here is a recipe that points out a pit-roasting technique which is probably similar to how the pheasant was prepared.

PIT-ROASTED PORK IN THE STYLE OF THE YUCATN (PIBIL)
Method: Indirect Grilling

When ready to cook, set up the grill for indirect grilling and preheat to medium (350 degrees F). If using a charcoal grill, put an aluminum drip pan in the center. Brush and oil the grill grate.

Place the pork shoulder in the center of the grill, over the drip pan, and away from the heat. Cover, and indirect grill until the pork is cooked through inside. Cooking time will be 2 to 2-1/2 hours. To test for doneness, insert an instant-read thermometer in the meat; the temperature should be about 190 degrees F.
Click to expand...

. . . . . Pete
 
I almost left that out for fear that someone would ask.

I generally like digestifs but this one was beyond the pale. The coffee beans on top were extremely bitter. The drink was very strong; in fact, it was so overpowering that flavors (besides the coffee) could not be discerned.

JoAnne and I each could only take one small sip. Not our cup of tea!

I wish I had thought to ask if the recipe for this rendition is common in the S American region. I'll ask about this next time I have an appropriate opportunity.

. . . . . Pete
 
originally posted by Peter Creasey:

Bill, We're at the beach (Galveston) right now and it is 64 degrees. Our south Texas winter has been noticeably colder than in recent years and even had some freezing precipitation, but nothing like our more northerly neighbors (including you, apparently) have encountered.

Not sure what the chef meant by "Spring"...of course, it's spring somewhere.

In the case of "pit roasted", this is probably referring to the commonly used term (perhaps mostly in the South) of "barbecue pit" . And, no, a barbecue pit in this case is not in the ground.

Thanks for your concern on the possible perceived snarkiness, but no worries on this at all...at least, none by me!

. . . . . Pete
Click to expand...

i once had a very accomplished french chef (here in philadelphia) who is a friend, threaten me with bodily harm if i ever cooked a pheasant whole. ..."zee bird must be broken down, beel. understand me? do not cook zee the legs and thighs with zee breast. ever! or i will hurt you"

he wasnt kidding either.
 
originally posted by Sharon Bowman:
originally posted by Peter Creasey:
...at least, none by me!
Click to expand...

That's what counts!

Bill, I love the idea of a pit roast for a pheasant.

It was probably supposed to read "spit-roasted" or something.

Ah, springtime.

And winter for Poland and France?
Click to expand...

i have an idyllic picture in my mind now. lots of pheasants all lined up on a spit, slowly turning over a bed of coals, lots of chilled champagne....... mmmmm
 
originally posted by Peter Creasey:

Just following up, here is a recipe that points out a pit-roasting technique which is probably similar to how the pheasant was prepared.

PIT-ROASTED PORK IN THE STYLE OF THE YUCATN (PIBIL)
Method: Indirect Grilling

When ready to cook, set up the grill for indirect grilling and preheat to medium (350 degrees F). If using a charcoal grill, put an aluminum drip pan in the center. Brush and oil the grill grate.

Place the pork shoulder in the center of the grill, over the drip pan, and away from the heat. Cover, and indirect grill until the pork is cooked through inside. Cooking time will be 2 to 2-1/2 hours. To test for doneness, insert an instant-read thermometer in the meat; the temperature should be about 190 degrees F.
Click to expand...

. . . . . Pete
Click to expand...

Indirect grilling is not pit roasting. And this is far from the style of traditional Cochinita pibil as steam from marinade and banana leaves are part of the cooking process.
 
originally posted by Sharon Bowman:
Yes!

And forty woodcock cooked down to make the sauce for each pheasant.
Click to expand...

i have a funny woodcock story......it g rated too, sorry.

same french chef had a special "becasse dinner" for some of his regulars on a night the restaurant is usually closed. an email invite was sent out. a friends wife called him at work and said, "honey, pierre invited us to dinner on tuesday" really, why? " just because! isnt that great?"

true.
 
Dinner looks good on the menu.
The only time I was in Galveston it was like being in a steam bath. I'll bet "cold" in that area is a welcome kind of weather.
 
Lou, Folks often come to Galveston from the west coast of California and just love the whole scene...mainly because here you won't freeze when getting in the surf.

Galveston Mardi Gras is now well underway (which is of NO interest to us but is enticing to countless others!!!).

. . . . . Pete
 
originally posted by Peter Creasey:

I generally like digestifs but this one was beyond the pale. The coffee beans on top were extremely bitter. The drink was very strong; in fact, it was so overpowering that flavors (besides the coffee) could not be discerned.

JoAnne and I each could only take one small sip. Not our cup of tea!
Click to expand...

Sounds like the perfect match for Argentine malbec.
 
WINES:

Colonia Las Liebres Bonarda '11 -- Dark red, ripe fruits, tingly scents, brambly style, firm tannins along with ample fruit, medium complex. [G - VG]

Mayu Sauvignon Blanc '12 -- Pale yellow, elusive bouquet, simplistic style, round fruits, some floweriness, definitely a Sauvignon Blanc. [G - VG]

Mendel Semillon '13 -- Light yellow, appealing variety of aromas in a very basic style, light body, various fruits (some citrus), fresh and lively, quite food friendly. [G - VG]

Sol de Sol Chardonnay '09 -- Light golden yellow, tight bouquet, tropical fruits, oak readily evident, some fatness, maybe a bit toasty, could have more personality. [G]

Bodega Chacra Barda Pinot Noir '12 -- Light red, cherry and floral scents, lovely spice, medium body, some earth, no edges, quite quaffable, pleasant lushness, fine value. [VG - E]

Clos de Fous Cauquenina '11 -- Dark red, prominent tar and deep dark fruits, rather taut profile, active tannins, some almost weedy character traits, might get better with time. [G - VG]

Val de Flores Malbec '07 -- Inky red, thick bouquet of dark fruits and perhaps some floral notes, blackberries/blueberries, complex profile, lots of flavor, classic Malbec, quite full. [E]

Vina von Siebenthal Montelig '08 -- Dark red, dark currants, light mintiness, lots of power, full body almost jammy, black fruits, very focused Cabernet style, questionable QPR. [VG - E]

. . . . . Pete
 
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