Wine: Canalegrande Vendemmia 2004 Jay at Campanile had served us this wine. We really liked it. He told us we get it at Silverlake Wine. We did. Expect to read about a lot of dinners where we serve this wine.
I guess we are on a Mario Batali run. We made his Grilled Pork Tenderloin with Porchini Mushroom Rub. Very interesting and good preparation, Cathy cut down the red pepper flakes. A rub is made out of Red Pepper Flakes, Ground Dried Porcini mushrooms and brown sugar. The dry rub is allowed to marinate in the refrigerator with the pork over night then scrapped off before grilling. We grilled outdoors. The flavor of the meat is great. I really liked the way brown sugar caused the meat to get very crispy on the outside while pink inside.
We made Corn Sticks from a recipe from Bradley Ogden's Breakfast, Lunch and Dinner. We have old (or at least they look old) cast iron molds. Each mold creates 7 fat bread sticks in the shape of an ear of corn, including the outline of the individual cornels. We had a dozen ears of corn for a side dish (we plan on leftovers) and Cathy added a cup of un-cooked corn to the bread stick batter. The recipe is great, crispy sticks of corn bread. Unfortunately we learned a lesson. The corn was not as “corny” tasting as we wanted, we won’t buy corn again at the market with out actually tasting the uncooked corn. You can’t tell by sight. These were good looking ears that even Murakami would like. (That is a joke, if you have read anything by Haruki Murakami.)
Cathy sauted the rest of the Corn with Bacon and shallots and served it a side dish with the pork.
For desert once again Cherries from the Hollywood Farmer's Market.
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