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Grilled Peached Hamsteak — Tonight’s meal by Chef Bill Sr. was a ham steak grilled with fresh peaches preceded by a salad of fresh tomatoes and peppers with cottage cheese — thank you Chris and Cynthia.
The side was leftover baked beans atop rice — an excellent way to use leftover baked beans.
The wine was a homemade Valpolicella.
The dessert by Mrs. Chef Bill Sr. was chocolate pudding with homemade whipped cream.
Tonight’s meal by Chef Bill Sr. was bluefish grilled with mayonnaise and smothered in sweet onions with a side of of grilled potato dollars and a garden salad.
The wine was a inexpensive, but delicious, chardonnay.
Prime Rib in Florida Today’s Meal — Today’s meal by Chef Bill Sr. was a delicious prime rib roasted on an unfamiliar grill. The sides were provided by Petty’s Meat Market of Melbourne, Fla.
The wine was a simple Woodbridge Cabernet-Merlot purchased conveniently at a Winn-Dixie supermarket.
Oh Sen. Erickson, if only Pennsylvanians could get wine at supermarkets but one’s cronies must be appeased one supposes even if they are not capitalists.
Tonight’s meal by Chef Bill Sr. was grilled lamb chops, fiesta rice and fried tomatoes. The wine was Meiomi Pinot Noir. Thank you Barbara Ziv.
Chef Bill this Independence Day grilled kielbasa links acquired from European American Sausage Co. in Northern Liberties and served them with a grilled medley of stringbeans, and green and red bell peppers. Mrs. Chef Bill made a relish of cucumbers and tomatoes spiced with garlic and cumin — and a delicious potato salad.
Dessert was Bananas Foster by Mrs. Chef Bill.
There was also an appetizer of Buffalo wings made from a fresh bird, of course.
Tonight’s meal was fish and chips with the fish being cod and battered in Chef Bill’s special covering. The chips were of two types — the traditional and delicious fried potato circlets, and plotskis which are a grated potato pancake and, in this case, covered with shredded, melted cheddar cheese.
The meal began with cantaloupe gazpacho. The wine was a simple Pinot gris.
Tonight’s meal by Chef Bill Sr. was grilled chicken and shrimp with sides of grilled green and yellow bell peppers, cucumbers and tomatoes, and baked fresh carrots. All had been marinated in a teriyaki-honey sauce.
The starch was homemade knishes provided by a neighbor. Thank you, Mrs. Ziv, they were delicious.
In lieu of dessert was a tray of blue Gouda acquired by Chef Bill as a Father’s Day present –thank you Robert– that was partaken with the Muscat de Patras, the sweet Grecian wine that had been sipped throughout the evening.
Tonight’s meal by Chef and Mrs. Chef Bill was grilled lamb chops served with a sweet and sour mint sauce with sides of lemon-buttered crowns of broccoli and dirty rice and a starter course of vichyssoise.
Chef Bill grilled the chops and made the vichyssoise. Mrs. Chef Bill handled the sauce — with the mint coming straight from the garden, the broccoli (thanks Nikki) and rice.
Tonight’s meal by Chef Bill Sr was a lamb bone soup with lentils preceded by an antipasto of cold meat and Swedish farmer’s cheese.
Dessert was a delicious strawberry rhubarb pie by Mrs. Chef Bill.
The beverage was simple iced tea.
The lamb bone soup recipe is actually a legendary one. To get it, along with a story go here.
Today’s meal by Chef Bill was a Memorial Day barbecue featuring marinated chicken breast and bratwurst, the latter of which was served on a Lusitania roll and smothered in grilled green peppers and onions.
The side was crispy grilled potato skins and the wine was a homemade Valpolicella — thank you Joan at Wine and Beer Emporium out on Route 202.
Dessert was a strawberry rhubarb pie by Mrs. Chef Bill.