An interesting meal tonight. I took a chuck roast seared it on the grill with high heat. Then I moved it over to indirect heat for about two hours. I then made rice and an Alfredo sauce with a spelt based roux. We had this with a red tail ridge Teroldego. I had never had this grape before. First taste was light like a Pinot then it came on like zin. We had bread from our trip to Farmers and Artisans today. Afterwards we had poached pears done in our Trinty. We added a little slice of Ewes blue cheese again from Farmers and Artisans. Many thanks to our good friend Julie Blackman. A truly delicious meal and a great thing to do to a chuck roast.
Posted on: Wed, 03 Dec 2014 23:29:39 +0000
Trending Topics
Recently Viewed Topics
© 2015