Trying to decide what was the star of tonight’s “mostly local” dinner. The fall apart tri-tip, or the fifteen year old VA wine.
I think it was the wine.
That’s not to say the beef was underwhelming, because it certainly was a highlight of the meal. Slow cooked in the oven. With sliced onions and green peppers.
I was going to do tacos, but we were in the midst of spring clean up and I needed a meal to cook all by its lonesome in the oven while we worked with the landscapers to get things all ready for springtime.
Nice to be all mulched, weeded and swept up. In case spring every arrives here in Maryland.
I cooked the beef in a covered dish on a low (190 degree) setting in the oven. With a splash of red wine. A glug of olive oil. Peppers, onions, garlic. The peppers and onions and beef in baskets from Friends and Farms.
Late this afternoon I emptied a can of black beans into a small amount of beef broth, with about 4 ounces of corn (IQF, from Friends and Farms). Made a black bean and corn side dish. Microwaved a couple of potatoes.
Piled it all on a plate and served it with the local wine.
Yes, this wine is fifteen years old. Yes, this wine is from Virginia. You wouldn’t know it though, if you tasted it blind. The equivalent in taste and nose, to a fine Bordeaux. Cherries all over the nose and the taste. No sense of age. No mustiness. Absolutely beautiful. Glad I have a couple more of these down there somewhere.
Jeff left Linden to head out on his own, years ago. Many of us love his wines at Glen Manor. Can’t beat something this special.
Who needs to go out and eat “meh” food at chain restaurants. Give me good food and good wines from around here and bring on springtime!
#hocofood
AnnieRie Unplugged 