Sunday, April 2, 2017
Sunny days with warmer temperatures means the grill is up and running for the seasons to come. There were several good days during the winter when it got a workout, but now the weather is more consistent.
First up was a loin veal chop that was marinated in lemon juice and zest, rosemary, red pepper flakes, salt and olive oil. It was basted a couple of times with the same concoction while on the grill. There was some faro cooked in chicken stock, water and bay leaves to go along with the veal. Sweet veal tastes with some acid from the lemon and a bit of bitterness from the bay leaves made a great combination.
There was a bottle of a the 2011 Pfister Alsatian Riesling discussed several posts below to wash things down and help make for a wonderful evening.
After a good meal one can forgive almost anything; including one's relations. - Oscar Wilde