久しぶりにジャニーレシピを食べたくなりジャニーオリジナルの「豚肉と焼き茄子のメキシコ風ラグー(Ragoût de porc à la mexicaine)」を。夕方から2時間半煮込んで完成。このスパイシーな味がたまらない。
It's been a while since had chef Johnny's recipe, so cooked Johnny's original Mexican ragout with pork and grilled eggplant (Ragoût de porc à la mexicaine). Stewed it for two and a half hours in the evening and it was ready. Can't get enough of this spicy flavor.
オーストリアのRichlandのシャルドネをキンキンに冷やして。
Chardonnay from Richland, Austria, chilled to perfection.
ジャニーさんのブログのレシピの写真。この料理は何回かブログに登場するが、2020年6月26日と最新のもの。
A picture of the ragu from chef Johnny's blog. This dish has appeared on the blog several times, the latest being on June 26, 2020.
http://chezjohnny.blog18.fc2.com/blog-entry-2678.html
最新のレシピ。
The most recent recipe.
翌日は最近凝っているナポリ風Sugo alla genoveseのパスタを。パスタは今回もタリアテッレ。これは2時間程度牛肉を大量の玉葱と共に煮込んだもの。
The next day, had a pasta dish being obsessed with lately, Napoli-style Sugo alla genovese. The pasta was again tagliatelle. It was made by stewing beef with a lot of onions for about two hours.
イベリコ豚のソテーも。ズッキーニと茄子も。
Sauteed Iberian pork. And zucchini and eggplant.
合わせたのはNYフィンガーレイクスのHermann J. Wienerの白。シャルドネとリースリングとグルナーヴェルトリナー。
Paired it with a Hermann J. Wiener white from the NY Finger Lakes. Chardonnay, Riesling and Gruner Veltliner.
The red was a Pinot Noir from California Morgan.
さらに南ローヌのCuilleron-Gaillard-Villard、グルナッシュ、シラーとムールヴェードル。Pierre GaillardとFrançois VillardとYves Cuilleronの共同醸造。
Also had Cuilleron-Gaillard-Villard from the Southern Rhone, Grenache, Syrah and Mourvedre, co-fermented by Pierre Gaillard, François Villard and Yves Cuilleron.
👉このブログ一覧やInstagramはこちら。
Click here for this blog list and Instagram.
https://www.instagram.com/p/CTU69F_Bk0k/?utm_medium=copy_link
👉 無料アカウントによる広告をご容赦下さい。
Apologize for an advertisement by the free account.