Zinfandel or Shiraz for me but the martini is certainly an option.
Wine is a food group in my house.
Extra points to anyone who can ID the source of this quote…
Diet soda, or ice tea.
The really need a drool smiley. Now I’m hungry. And thirsty!
That’s kind of the point :o
Well, no small thanks to you all, I’m grilling a couple of NY Strips tonight. I forget what that cut is called for non-Yanks, but it’s generally got a lot of flavor and not too tough, although not as tender as filet or prime rib. Haven’t given much thought to accompaniments yet, although the suggest of au poivre earlier has me thinking it might be a nice way to dress it up. Also not sure what wine to pair it with; it will definitely be a full flavored red, more tannic than fruity. I know I’ve got a lot of Bordeaux at home, plus at least one Rombauer (mentioned here). I don’t tend to stock Australian, Spanish or Italian wine, which just means that it’s usually drunk soon after entering my domicile, not that I don’t like it. I probably do have some Argentine or Chilean reds and certainly some other Californians and maybe even something from the Pacific Northwest. Also, I sometimes get to swing by my wine store for their Friday night tastings.
Any suggestions, for cooking, drinking or side dishes?
Steak isn’t a subtle dish, so bold side dishes work well.
Consider chili-roasted potatoes and a salad of wilted greens. Dessert can be almost anything. Recently at home, we’ve had cherry cobbler, apple cake, and vanilla ice crean drizzled with Grand Marnier.
Chili roasted potatoes sound interesting, care to share a recipe? Dessert is not a big thing with us, barring special occasions, so we’ll probably skip that part.
I enjoy beer, but I used to hate food with it until one hot day I had a cold beer with a toasted BLT, and that is now one of my favourite taste combinations. Also, I don’t usually drink wine with my meal but like you I do really appreciate how well red wine and steak complement each other.
Since nobody seems to be getting it can you put it out here in a Spoiler box? It’s just familiar enough to be driving me a bit crazy.
Mrs. Moto recently made them. It’s a Rachael Ray recipe.
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_18624,00.html
OK, here goes:
[spoiler]It’s from the old Red Skelton show. Guest star Martha Rae was, for some reason, attempting to kill Sherrif Dead-Eye. Her plan was to serve him a fancy dinner with poisoned wine. Not knowing if he preferred meat or fish, she prepared both.
After some hijinks (it was a long time ago, I forget), her character is shot and Dead-Eye settles down to dinner. He reaches for the wrong wine, and Martha Rae lifts herself up off the floor, exclaims: “No, no, Dead-Eye! Poisoned red wine with the meat, poisoned white wine with the fish!”, and collapses. End of skit[/spoiler]
Yeah, pretty obscure…
We had a 1993 Chateau de Lamarque Haut-Médoc with our strip steaks tonight. It was a bit late by the time I cooked, so no fancy sauces or anything, just prepared with garlic salt & pepper. The potatos Mrs. Shibb had already, wedges with rosemary and garlic, but we added a dash or two of crushed red peppers (inspired by Mrs. Moto) which was a nice touch. Anyway, the wine was an excellent companion to a decent piece of meat.
Thank you! It was bothering me, too. Didn’t that skit also include a bunch of other death traps, like big axes falling out of grandfather clocks?
So last night we had grilled swordfish steaks, served on a bed of sauteed escarole and broccoli rabe, drizzled with a lemon-rosemary vinaigrette. And we drank a 2002 Soave classico.
Yeah, your basic Tom and Jerry setup. (Itchy and Scratchy to you young’ns.)
Not entirely true. I’ll have milk with dinner once in a while, but only at home. I tend to like milk if I’m having something on the light side, like soup and a salad, or maybe a small dish of pasta. But I wouldn’t have it with something really substantial like a steak and a potato. As for alcoholic drinks, red wine, of course, is good. But a martini, with water on the side also works very well.
It all depends on where I am having my steak…
At at restaurant: Tyrell’s Long Flat Shiraz
At a Barbeque: Red Cap Ale