Le Oeuf Vert - as promised...

ShedFarm

Elisabeth and I promised we'd post a picture of dinner, when we opened up that bottle of wine she purchased last weekend at the Waldorf Eggfest.

So, without further adieu, I present dinner.
Thick-cut pork chops (I always cook with leftovers in mind):


Crash-hot potatoes:


Dinner (salads, not pictured):


The Moscato D'Asti (Lodali) went over very well. I think Elisabeth finally found something sweet and light enough that she was able to enjoy an entire glass (as opposed to making her usual faces at anything with alcohol in it).

We enjoyed getting to meet you and the family at the fest!

Le Oeuf Vert

Well done. The Crash-hot potatoes look awesome. It was very nice meeting at Waldorf. Hope to meet up again next year if not sooner.

EGGARY

Moscato is primarily a dessert wine. It' good with semi-sweet chocolate.

Good looking dinner.

Enjoy your week end.

ShedFarm

Yeah, I understand it to be a dessert wine, but after many, many attempts at trying to find anything that would be acceptable by my other half, I'm willing to break protocol, and serve it with dinner.

Mmmmmm... chocolate. Now there's something I can get into. The darker, the better.

Madame Le Oeuf Vert

It looks delicious. We enjoyed sharing the front row of the music area with you. Soon I'll post the pictures, there is a nice one of you and Le Oeuf Vert!

grillmandan

My wife has the same taste in wine. Only will diring ice wines.

ShedFarm

Oh no ... don't post a picture of me! We don't want to scare away the children!!! :ohmy:

Madame Le Oeuf Vert

:side:
You're silly!

BOWHUNR

That looks great! Tell me more about the potato's. Any chance for the recipe?

Mike
Omaha, NE

ShedFarm

They're really easy!

1) I boiled a bunch of Yukon-gold baby potatoes for 20-25 minutes, then squished them onto a pizza pan that I'd covered with aluminum foil, and sprayed with Pam for grilling.

2) I then sprayed a little Pam over the potatoes, seasoned them with sea salt, black pepper, fresh garlic, onion powder and grated parmasean/romano cheese, and put it on the egg at 375 for about 10 minutes (raised grid).

3) I then brushed them with melted butter and topped them with shredded colby/jack cheese, and cooked for another 10-15 minutes, until the cheese melted, and started browning.

The bottoms were nice and crispy (but not burnt), and the tops were gooey with cheese... the parmesean/romano added just a little bite to it.

BOWHUNR

Many thanks. I can see a batch of those in my not to distant future.

Mike
Omaha, NE