Jeremy Festa Posted January 28, 2015 Posted January 28, 2015 Last weekend fresh caught green lip abalone ...sliced very thin with garlic and soy cooked for about 30 seconds on high heat BBQ blue swimmer crab peeled green/ raw... doused with garlic and butter cooked fro three minutes over coals sashimi herring with soy and wasabi...yes herring all caught last weekend processed and engulfed at home with shots of the kraken rum ...we only buy it because it has a picture of an octopus on the bottle an it is pretty bloody good when accompanied with the above . We were smoking a des dieux from 2012... sensational SIMPLE AND ABSOLUTELY MAGNIFICIENT...all before lunch as well ...living it and loving it. we could throw in another person but that was great as it ..will be doing it all over again soon enough some awesome posts above people .. It's a 4 to 5 hr flight from Brisbang right? Sent from my iPhone
westg Posted January 28, 2015 Posted January 28, 2015 It's a 4 to 5 hr flight from Brisbang right? Sent from my iPhone Any time J 1
Ryan Posted January 28, 2015 Posted January 28, 2015 What meal would you cook? Again preferably a regional specialty. Potatoes What wines/beverages would you offer? Guinness What cigars would you lay out? 1979 Por Larranaga Magnums What do I win? 3
Jeremy Festa Posted January 28, 2015 Posted January 28, 2015 What meal would you cook? Again preferably a regional specialty. Potatoes What wines/beverages would you offer? Guinness What cigars would you lay out? 1979 Por Larranaga Magnums What do I win? Well played... well played Sent from my iPhone 1
TheFullMontecristo Posted January 28, 2015 Posted January 28, 2015 It seemed like a good idea at the time ...... ken and I find ourselves in your neck of the woods. Ken has sourced another location with "giant fish" and we are transiting through your city/town for 24 hours with fly rods and maxed out credit cards in tow. ken posts it on the forum as he is giddy with excitement. He has already packed his one set of clean clothes, 5 Springsteen CD's and picture of RGIII. I haven't told Di yet but assume she just read the post as I can hear angry footsteps coming up to the deck. You reach out via PM for a Cigar dinner party while we are in town. You are going to invite 3 cigar loving mates so 6 in total. You have to cook yourself. it should preferably be a regional specialty 3 cigars only and from your own stock. Wine/s or other beverage that you are enjoying. So the questions If I'm cooking myself then I will definitely need to be marinated for 24 hours.
wabashcr Posted January 28, 2015 Posted January 28, 2015 Only real local specialty is the breaded pork tenderloin sandwich, which, to be honest, is more of a restaurant dish than a make-at-home dish. Instead I would smoke a whole brisket for at least 18 hours, chop the point for burnt ends, serve with freshly picked Indiana sweetcorn, smoked ranchero beans, greens, and homemade mac & cheese. To drink, since I'm 3 years sober myself, I'd prefer freshly brewed sweet tea or lemonade, but I would also make certain to stock up on local Indiana craft beer. Plenty of good local and regional craft beers to be had. A dizzying array of bourbons are also distilled within a 2 hr drive, down in Kentucky, and readily available locally. I'd be embarrassed to break out my paltry selection of CCs for El Prez and Ken, who I'm sure both travel with far superior CCs than what I keep on hand. I'd be happy to offer from my selection of NCs, maybe an AF Anejo (46 or 77 Sharks), Padron 1926 or Davidoff Nicaragua. None of these would blow you away, but it's a different change of pace. When in Rome, right? If you find yourself in the American midwest, by all means, drop in! Stay as long as you like!
Nedule Posted January 28, 2015 Posted January 28, 2015 What meal would you cook? Again preferably a regional specialty. What cigars would you lay out? What wines/beverages would you offer? 1. If you want local, that means I'd give you the choice of Elk, Moose or Deer as the main dish, my preference would be elk or moose, we normally feed deer to the dogs, although some people love it, they probably like dog food too. Keep in mind that I'll go & kill the animal of choice myself, so come in the fall, I'd rather no shoot out of season. On the side would be fresh veggies from the family garden, potatoes, carrots, peas etc. For desert you'd get a trifle with custard & fresh raspberries from the family garden again, & this is no regular trifle, passed down 4 generations & nothing like you've tasted before, probably because is has a dozen eggs in it. 2. For cigars, since Canadian taxes are so extreme, I'd make sure you & Ken bring 2 boxes each, one each of the following: partagas 898, monte edmundo, cohiba robusto, upmann sr winston. Just use the credit card on file & I already checked, customs will allow 50 cigars per visitor to Canada. 3. Beverages, for some reason I don't normally drink local wines so I'd just go the liquor store & grab some BC VQA, merlot & shiraz. For beer I'd pull from my Quebec roots & serve up some incredible Unibroue, probably la fin do monde, raftman, blanche de chambly. If you want whiskey or rum you'll have to settle with Costco Kirkland, although I'd decant it to trick you.
CoCigarSmoker Posted January 28, 2015 Posted January 28, 2015 Had to go out to dinner last night after reading all these posts....and then I wake up today before breakfast and I'm starving all over again. You guys are good!! Seth
Colt45 Posted January 28, 2015 Posted January 28, 2015 ken and I find ourselves in your neck of the woods. Sorry, I'm washing my hair that day.........
CanuckSARTech Posted January 29, 2015 Posted January 29, 2015 What meal would you cook? Again preferably a regional specialty. Potatoes What wines/beverages would you offer? Guinness What cigars would you lay out? 1979 Por Larranaga Magnums What do I win? Well played... well played Sent from my iPhone plays the royal flush right from the get-go!!!!
MrGTO Posted January 29, 2015 Posted January 29, 2015 What meal would you cook? Again preferably a regional specialty. Pinto beans, cornbread and fried potatoes with chow-chow Fresh tomato & cucumber sliced up with a few green onions in a glass of water Homemade peach ice cream What cigars would you lay out? 08 Mag 48 Sir Winston RyJ Churchill What wines/beverages would you offer? Sweet tea for the meal Cold beer on the porch Good liquor by the fire after the sun goes down
El Presidente Posted January 29, 2015 Author Posted January 29, 2015 What meal would you cook? Again preferably a regional specialty. Pinto beans, cornbread and fried potatoes with chow-chow Fresh tomato & cucumber sliced up with a few green onions in a glass of water Homemade peach ice cream What cigars would you lay out? 08 Mag 48 Sir Winston RyJ Churchill What wines/beverages would you offer? Sweet tea for the meal Cold beer on the porch Good liquor by the fire after the sun goes down Forgive my ignorance...but what is "chow-chow" ?
Rye Posted January 29, 2015 Posted January 29, 2015 Forgive my ignorance...but what is "chow-chow" ? I always thought that was an Asian eating dog...
daeji5 Posted January 29, 2015 Posted January 29, 2015 1. Make/replicate an in-n-out double double burger. 2. Psd4, bbf, punch punch 3. Pappy bourbon.
PapaDisco Posted January 29, 2015 Posted January 29, 2015 Forgive my ignorance...but what is "chow-chow" ? A sort of pickled vegetable relish
CUBANO Posted January 29, 2015 Posted January 29, 2015 The first thing is for you to adopt my son as your long lost Cuban nephew. What we would do is a late dinner, so that we can go to the French Quarter and listen to some Jazz while smoking cigars, drinking some Pat O'Brien Hurricanes and if you want to feel a little tipsy you can drink some Grenades. We will start dinner with Creole turtle soup, and follow it up with seafood Jambalaya. For dessert will have a rum bread pudding, and a Mardi Gras king cake. To drink I always like to have variety, so there will be Cuban rums, Cognac, wine, and Scotch wiskeys. For cigars we go to my cigar room and you guys can choose any cigar from the collection, but we can start with a 1997 Dip #2. 1
Puros Y Vino Posted January 29, 2015 Posted January 29, 2015 Cool thread. First off. Ken would need to wash his feet before entering. No compromise on this point. What meal would you cook? Again preferably a regional specialty. My heritage is Italian and so is most of my cooking repertoire. So there'd be some italian dishes to serve. To start. I'd lay out a nice honey/balsamic and olive oil mix in which to dip some nice, crusty, Calabrese bread. Various olives, freshly sliced prosciutto and a nice chunk of Crotonese cheese will be offered as well. The main dish would be my handmade canneloni topped with crumbled pancetta, stuffed with a mixture of ground veal, mushrooms, eggplant and parmesan. What cigars would you lay out? Since there's food and beverages to consider, I'd pick cigars that were not too time consuming to smoke and adequately matched in terms of boldness so they "fit" in with that is being served. Therefore. Smoked in the following order. Quai D'Orsay Panatella. (Light on the palate yet flavourful. This would be smoked prior to the starting dish mentioned above). H Upmann Connie A. (After the canneloni and accompanying red wine, the Connie A will be able to distinguish itself on the palate). La Esecpcion Selections Finos (An Italian RE and one of my personal faves. This cigar will not be diminished by the previous indulgences. It will be served with some espresso and some sweets; various biscotti, toasted almonds, and dark chocolate chunks) What wines/beverages would you offer? Many beverages available, but in keeping with the "menu", guest woulds be treated to a nicely chilled glass of Prosecco or Sauternes to go with the pre dinner cigar. During dinner, a rich Amarone or Chianti to go with the canneloni. After dinner, guests can help themselves to a selection of Cognacs, Ports, Rums, Scotch,etc to pair with the La Escepcion. I would recommend Zacapa XO rum or Camus VSOP Cognac. FIN 2
MrGTO Posted January 30, 2015 Posted January 30, 2015 Forgive my ignorance...but what is "chow-chow" ? Chow chow is a pickled relish that can be sweet, hot or both. I like sweet and habanero hot on my beans!
Hiroshiro Posted January 31, 2015 Posted January 31, 2015 So another SoCal Herf? You can Join us weekly!We would do this at my Office in Pasadena. Beautiful Mansion with a nice Outdoor Patio and Playing some Black/White movie on the Wall to give it some ambiance. Of course some nice Cuban music playing in the backgroundWhat meal would you cook? Again preferably a regional specialty. Gotta have our burgers. Served on Hawaiian Bread with Caramelized Onions and Bacon. Pair this with a Seaweed Salad from some refreshing contrast and we have our Meal! What cigars would you lay out? La Gloria Cubana Medaille d'Or No. 3 2002 to Start off the Night. I love the way these prep the Pallet for the rest of the night and since the flavors are both bold but complex you don't lose the experience of either the food or the Cigar Once we get the Party Started we would continue to Romeo y Julieta Prince of Wales 2001. The 90s ones are a bit on the Mild side but the last runs are still full of great flavors and are a great option to share such an experience with some great friends And with the pleasure of your company, I would like to end the night with some Cohiba Double Coronas LE 2003. Been Smoking outstandingly lately and definitely a fitting end to a Fun filled night What wines/beverages would you offer? In all honesty I am not a Wine person. My friend has recommended me Justine Isosceles that have apparently been outstanding. Saying that I am a Whiskey Connoisseur and thus offer: • Hibiki 21 to start off the Night. Sweet but complex a great starter on the Blended Malt Side • Yamazaki 18 will transition well with with the Prince of Wales. Very clean with a short finish Single Malt. Strong but would not interfere with the Cigar and lead to enjoying both Cigar and Spirit equally • Taketsuru 21 to end the Night. Great Flavors from this ***** Distillery Single Malt. Taking Long swigs while taking some long puffs would put you in a state of bliss unlike any other So when are we doing this? haha
Mr.T Posted January 31, 2015 Posted January 31, 2015 In my neck of the woods, regional culinary specialities include ludafisk and hot dish. I would not put you and Ken through those so going with my Greek/Cypriot heritage I would serve up a Greek salad and fire up the BBQ and grill souvlaki and haloumi and some thick pita to go along with the meal. Dessert would include an assortment of Greek pastries. Smokes: Start of with an ERDM Tainos 1997, then onto a Partagas SdC 1 2006 and then finish with a Partagas EL Serie D 1 2004. Drinks: rum - Diplomaticos and ED 15... Sent from my iPhone using Tapatalk
saintsmokealot Posted January 31, 2015 Posted January 31, 2015 Pigs ass and cabbage washed down with Boones Farm Strawberry topped off with Swisher Sweets. 1
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