Tonight’s dinner, coming down slowly from last night’s extravaganza, was grilled Porterhouse-style pork chops - seasoned an hour or so before cooking with onion powder, onion pepper, and SI Mesquite Seasoning; with organic zucchini and crook-neck yellow squash sautéed in a mix of EVOO and Blood Orange Olive Oil with a caramelized small red onion, and seasoned with garlic pepper and Italian Herbs. Unfortunately I cooked the chops a couple minutes too long, so they were past medium rare, but still tasty. They were Iowa pig parts with a good pink color and well marbleized. The meal was enjoyed with a 1983 Volnay Clos des Chênes from Bitouzet-Prieur - fill a little over a cm below the cork; initial color on pouring (30 min before serving dinner) was a distinct orange garnet, which almost immediately darkened to a good garnet color; complex secondary and tertiary developments in red and black fruit nose and flavors; a certain earthiness in the mid-palate, which had the same full-bodied complex developed fruit and adequate acidity; and a long slightly dusty developed fruit finish.
Then for dessert we got a little decadent and had Ciao Bella Gelati, chocolate and vanilla. Carollee’s with caramel sauce and mine topped with a mix of Godiva Chocolate and Coquila liqueurs. I also had a glass of Patron XO Café liqueur. It was an enjoyable finisher.