tag:blogger.com,1999:blog-75531776283491300382024-03-05T18:51:45.351-08:00Craig's Grape AdventureIn vino veritas, in victus sanitasAnonymoushttp://www.blogger.com/profile/17503509687598664366noreply@blogger.comBlogger145125tag:blogger.com,1999:blog-7553177628349130038.post-47780980048018480762012-12-22T12:49:00.001-08:002012-12-23T05:21:44.699-08:00Beginning of the World Mayan Dinner<div dir="ltr" style="text-align: left;" trbidi="on">
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dwyG1t7jTyzd9rah1apTdnUA5qeoKZWl1az6Bbil5ju1wmPWwYv5BRrtx57X7__2a5lqFf6sSlojVG04t5rWw' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
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<a href="https://vimeo.com/56155632" target="_blank">Click here for an HD version</a>.<br />
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I missed it. The end of the world came and went. I didn't even notice. When I woke up on December 21st, I looked out the window at the rising sun and realized I would have to go to work after all. My disappointment deepened at the thought of missing the opportunity to throw an end of the world dinner party, even if the world didn't end.<br />
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So if the 20th of December was the last day of our existence, it only stands to reason that the 21st is a new beginning. I used this logic to invite friends over for a Beginning of the World Mayan Dinner Party. The menu included guacamole, fresh Ix'ni Pec salsa, Mayan shrimp ceviche, and Tikin Xic grilled fish. You can find all the recipes at <a href="http://yucatanadventure.com.mx/cookingrecipes.htm" target="_blank">Yucatan Adventure Eco-Cultural Travel Guide</a>. I made a few substitutions out of convenience, but stayed true for the most part. We enjoyed every bit of it.<br />
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All of the components of this meal are light, and feature healthy acidity. There is also a bit of piquance from the habanero peppers and achiote marinade. I decided on a 2009 Ledson Winery and Vineyards Sonoma Valley Sauvignon Blanc. The body was perfectly matched, the acidity well balanced with the food, and flavors of pear, pineapple and citrus a wonderful complement to our meal.<br />
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I decided to take an alternative approach to the typical photography I post. Christmas came a few days early, so I decided to shoot the entire event with my new GoPro. It was fun.<br />
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In vino veritas, buen provecho.<br />
<br />
Craig<br />
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Anonymoushttp://www.blogger.com/profile/17503509687598664366noreply@blogger.com27tag:blogger.com,1999:blog-7553177628349130038.post-67689510849860921492012-10-30T06:14:00.001-07:002012-10-30T06:14:52.331-07:00Rosemary and Garlic Roasted Pastured Chicken Paired with 2011 Barboursville Vineyards Virginia Sauvignon Blanc<div dir="ltr" style="text-align: left;" trbidi="on">
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This is a hurricane Sandy special edition of Craig's Grape Adventure. When a hurricane is bearing down on you, what do you do? Me? I open a bottle of wine and head to the kitchen!<br />
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This meal was inspired by a recent visit to <a href="http://pabowenfarmstead.com/" target="_blank">P.A. Bowen Farmstead</a> which is an <span style="font-family: Times, Times New Roman, serif;">"<span style="background-color: #fefdfa; line-height: 21px;">old-fashioned pasture-based, mixed species, soy-free farm that uses modern technologies and biodynamic techniques." Spectacularly rich cheese made from raw milk is the crown jewel produced by the farm. My eyes get all dreamy when thinking of this wonderful cheese. But cheese is not the only product sold at their farm store. Pastured chicken, processed on the farm weekly, is a prominent offering. Last Friday, I visited the farm to photograph and <a href="https://vimeo.com/52305205" target="_blank">video chicken processing</a>.</span></span><br />
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<span style="font-family: Times, Times New Roman, serif;"><span style="background-color: #fefdfa;"><span style="line-height: 21px;">After four hours of shooting, I purchased a freshly plucked chicken for this meal. I settled on roasting the chicken with rosemary and garlic. This is a simple preparation that allows the flavor of the chicken to shine through. In the case of a pastured chicken, this is important. Unlike the relatively flavorless industrial chickens from a big box grocer, pastured chicken from the P.A. Bowen Farmstead is abundant with flavor. However, the flavor is difficult to describe. As I contemplated the flavor and tried to find words, I finally settled on an analogy. This pastured chicken represents the terroir of the pasture it comes from, much as exceptional wines express the region and soil where the grapes are grown. The flavors of clover, and multiple grass species speak through the chicken.</span></span></span><br />
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The 2011 Barboursville Vineyards Virginia Sauvignon Blanc is a treasure. Although Virginia is not known for Sauvignon Blanc, the folks at Barboursville have broken the code. The nose is light and floral with herbal hints. The subdued and refreshing aromas are reinforced by a similarly subtle flavor - much less "in your face" than California interpretations or those of New Zealand. Dried apricot is the most pronounced with supporting flavors of stone fruits and a hint of pear. The acidity is well balanced with the flavors - it does not distract and is consistent with the subtle nature of this wine. The finish is surprisingly long and elegant with a pleasing hint of honeysuckle. I am impressed with wines that do not scream for my attention but rather invite me to explore - a much appreciated restrained approach. Barboursville has hit all the right notes in this somewhat softened version of Sauvignon Blanc. Well done! <br />
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The restrained approach to roasting the chicken with rosemary and garlic mated perfectly with the similarly restrained Sauvignon Blanc from Barboursville Vineyards. Neither demanded undue attention, but rather invited enjoyment of the well balanced combination.<br />
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<b><u>Recipe</u></b><br />
<br />
<i>Ingredients</i><br />
<br />
<ul style="text-align: left;">
<li>1 chicken</li>
<li>10 red potatoes</li>
<li>2 tablespoons fresh rosemary finely ground with a mortar and pestle</li>
<li>3 sprigs of fresh rosemary</li>
<li>1 head cleaned garlic</li>
<li>1 tablespoon minced garlic</li>
<li>1 stick of butter</li>
<li>Salt and Pepper</li>
</ul>
<br />
<i>Preparation</i><br />
<br />
<ol style="text-align: left;">
<li>Rinse the chicken and pat dry. Allow to rest and continue to air dry for 15 minutes.</li>
<li>Leave butter at room temperature to soften.</li>
<li>Combine ground rosemary and minced garlic with the butter to form a paste.</li>
<li>Season the inside of the chicken liberally with salt and pepper, then stuff with the head of garlic and rosemary sprigs.</li>
<li>Coat the chicken with the butter-rosemary-garlic paste reserving approximately 1/3 of the paste for the potatoes.</li>
<li>Season the chicken with salt and pepper and place in a roasting pan (with grate).</li>
<li>Put chicken in an oven preheated to 400 degrees for 30 minutes.</li>
<li>Melt the remaining butter paste in the microwave and pour over the potatoes in a large bowl. Season the potatoes with salt and pepper then toss to coat evenly.</li>
<li>After 30 minutes in the oven, add the potatoes around the chicken and continue in the oven for another 60 minutes or until the internal temperature reaches 170-180 degrees.</li>
<li>Remove from oven and let rest for 15 minutes before carving.</li>
</ol>
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In vino veritas, buen provecho.<br />
<br />
Craig<br />
</div>
Anonymoushttp://www.blogger.com/profile/17503509687598664366noreply@blogger.com3tag:blogger.com,1999:blog-7553177628349130038.post-77852318282251595092012-10-08T13:37:00.000-07:002012-10-08T13:37:49.675-07:00Curried Pumpkin and Squash Soup Paired with 2010 Fox Run Vineyards Finger Lakes Riesling<div dir="ltr" style="text-align: left;" trbidi="on">
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With the onset of cooler weather comes pumpkins and all the fine squash family members. The cooler weather also proclaims the start of soup season...at least in my mind. Although I love the refreshing cold soups of summer, the luscious soups of fall and winter are always welcome on my table.<br />
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Today I made curried pumpkin soup from a couple of pumpkin varieties and a little help from an acorn squash. Curried pumpkin (or squash) soup is easy, makes the house smell wonderful, and is quite rewarding when paired with a beautiful Riesling like the 2010 Fox Run Vineyards Finger Lakes Riesling. Using a curried approach to pumpkin makes the wine pairing easy. Just ask any of your Indian friends and you will find that Rieslings and Gewurztraminers are routine.<br />
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Making this soup is easy. Start by selecting a pumpkin, or a couple of varieties as I did. Clean the pumpkin then cut into cubes about two inches square (rectangles are fine too!). Cut enough to completely cover two sheet pans then slice two onions to fill in any remaining holes. The pumpkin should be placed skin side down. Season with salt and pepper and place in a 400 degree preheated oven for 20 minutes. Switch positions (top to bottom) of the sheet pans, and continue to roast for another 25 minutes.<br />
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When done roasting, the pumpkin should be fork tender. Harvest the flesh from and add to a 4 or 5 quart soup pot (including the roasted onions). Add 32 ounces of chicken broth (vegetable broth works fine as well), 1 tablespoon curry powder and a can of coconut milk. Stir and bring to temperature over medium heat. Finally, puree the mixture with a submersion blender, adjust seasoning, ladle into bowls, and garnish with finely sliced scallions.<br />
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Now you are ready to enjoy the wonderful magic of Riesling and curry. For this pairing, I chose one of two successful approaches; medium sweet with good acidity. The 2010 Fox Run Vineyards Finger Lakes Riesling is delightfully balanced with a touch of sweetness and healthy acidity complementing the citrus, honey, and stone fruit flavors. This wine has a wonderful nose of apricot and tropical fruits that make it difficult to delay a first sip. It is inviting to say the least.<br />
<br />
When pairing with curry, Riesling reigns. However, be careful of Riesling that are too sweet. Either a dry Riesling with strong acidity, or a medium sweet would be a good choice. The 2010 Fox Run Vineyards Finger Lakes Riesling offered the best of both worlds - mild sweetness and refreshing acidity. Just right.<br />
<br />
In vino veritas, buen provecho.<br />
<br />
Craig</div>
Anonymoushttp://www.blogger.com/profile/17503509687598664366noreply@blogger.com1tag:blogger.com,1999:blog-7553177628349130038.post-7692465104721149152012-08-22T07:42:00.001-07:002012-08-22T07:42:41.068-07:00Taste Test: Free Range Chicken vs. Industrial Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
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Inspired by <i>Real Food: What to Eat and Why</i> by Nina Planck, Chef Sue and I decided to do a side-by-side taste test of free-range chicken vs. mass produced “industrial” chicken. In her book, Nina goes into great detail regarding the benefits of eating pastured, free range, and otherwise more naturally raised animals without the modern influences of confined spaces, cages, steroids, growth hormones, antibiotics and the feed created for quickly growing and fattening the animals. She makes a strong case for the health and humane treatment of the animals along with the nutritional benefits of pastured and free-range approach. With respect to pork and beef, she adds that flavor is greatly improved in comparison to industrially produced meats. With this in mind, we decided to see if there was a discernable flavor difference between free-range chicken and it’s industrial produced counterpart.<br />
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We started by purchasing two skinless, boneless free-range chicken breasts from Chesapeake’s Bounty (www.chesapeakesbounty.com) in Saint Leonard, Maryland. We then went to a big box grocer and bought two skinless, boneless, major brand industrially produced chicken breasts. Chef Sue prepared the chicken identically; seasoned with salt and pepper, seared over high heat with a little olive oil, then placed in the oven at 350 for 20 minutes keeping the chicken in the sauté pan. The chicken was removed from the oven and allowed to rest in the sauté pan for 10 minutes.<br />
<br />
Now for the tasting. We found no appreciable difference in flavor. The only difference we found was a marginally juicier and tenderer consistency with the industrial chicken. Chef Sue hypothesized this difference was a result of the industrial chicken being younger. She came to this conclusion in part because the free-range chicken breast was much larger than the industrial chicken (say 50% larger). We cannot say with any confidence the industrial chicken was actually younger, but it seems like a reasonable guess.<br />
<br />
Based on this near stalemate of a taste test, there are several things to consider when making your choice between free-range chicken and industrially produced chicken. In addition to claims of improved nutritional value of free-range chicken, you may consider the manner in which the chickens are treated; confined cages vs. green fields. These considerations will likely be balanced with the cost. The free-range chicken was priced at over three times that of the industrial chicken.<br />
<br />
As far as the nutritional claims go, all but a couple of the studies I could find focused on the nutritional value of eggs. These were led by evidence supporting substantially improved nutrition from free-range eggs. The studies regarding nutritional value of the chickens were less decisive and marginally favored free-range.<br />
<br />
You will need to make your own judgment regarding the full breadth of issues associated with your chicken purchase, but from a flavor perspective, we found no appreciable difference. For now, if you will excuse me, I’m feeling hungry and am thinking the leftovers are looking good.<br />
<br />
In vino veritas, buen provecho.<br />
<br />
Craig<br />
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Anonymoushttp://www.blogger.com/profile/17503509687598664366noreply@blogger.com1tag:blogger.com,1999:blog-7553177628349130038.post-17165086841618343762012-08-05T09:28:00.002-07:002012-08-05T09:28:25.685-07:00Food Movements - In Praise of Eating Well<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
In recent months I consumed a number of food related books as part of my normal reading diet. My diet is dominated by fiction, but thanks to the row of book readers on my iPad including iBooks, Nook, Kindle, and Google Play, I forced myself to hide non-fiction behind one of the icons.<br />
<br />
My most recent foray into non-fiction was Real Food: What to Eat and Why by Nina Planck. I was completely fascinated by the book and recommend you add it to your reading list. Nina goes into great detail and debunks many food myths relating to fats, oils, industrial food, cholesterol, heart disease, and obesity among many others. Part of my attraction to the book was the confirmation of things I suspected, and support for the things I love and practice. <br />
<br />
Nina’s book is one among many that mark a revolt against industrialized foods. It is another touch point in the food movement encouraging people to eat better. Can you remember a time in your life (assuming you have more than 20 years experience at the dinner table) when there were more “food movements” than we have today? Here is a partial list (no slight intended if your “movement” is not represented here):<br />
<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>Slow food<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>Real food<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>Whole food<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>Nose to tail<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>Local food (Locavore)<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>Organic<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>Free range<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>Heirloom<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>Community Supported Agriculture<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>Farm to School<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>Food Cooperatives<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>Farmers Markets<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>Farm to Table<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>Simple Food<br />
<br />
And guess what? This list doesn’t contain all the others focused on the global politics of food, sustainability, environmental impacts, fair trade and diminishing biodiversity represented in the modern food supply chain.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdT78GuTppp_l0jnf5IanUgQVkC8WK6F-jQzK_IzIvW4s8s14u8n9VxXIGcQXAbgSMnLc-KpLQTeMXPpkvbOi2kgMqBPIw5YO4HBPpIKF1rT2n2wvy7gULOMETeVKPJWC_4sqfbo3ZK6z8/s1600/Grilled+Pork+Loin+with+Spaetzle+Alfredo+(2+of+2).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdT78GuTppp_l0jnf5IanUgQVkC8WK6F-jQzK_IzIvW4s8s14u8n9VxXIGcQXAbgSMnLc-KpLQTeMXPpkvbOi2kgMqBPIw5YO4HBPpIKF1rT2n2wvy7gULOMETeVKPJWC_4sqfbo3ZK6z8/s1600/Grilled+Pork+Loin+with+Spaetzle+Alfredo+(2+of+2).jpg" /></a></div>
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My intention is not to critique or elaborate on these movements but to highlight some of the commonalities among those listed. In one way or another, these movements each focus on eating better, eating healthier, forsaking processed industrial foods, and encouragement to eat locally produced meat and vegetables.<br />
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In Real Food: What to Eat and Why Nina encourages me to continue what I am already doing. Eat fresh food, buy locally from farmers markets and roadside stands as much as possible, avoid the interior isles of the grocery stores where the processed food lives (well, I do have to wander into no-mans land to pickup my coffee and olive oil), and pay no attention to the naysayers who demonize whole, rich, dairy products, eggs, meat, and animal fat. Within these broad confines there are also grades of goodness such as free range and pastured animals vs. caged, medicated, and industrially produced proteins. There are also tremendous issues with industrialized produce, but if you swear off the interior grocery isles filled with cans, jars, and boxes, you are taking a step in the right direction.<br />
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Of course, by following this advice you will need to cook – and I mean time at the cutting board and simmering pots, not tearing open cardboard boxes and setting the timer on the microwave. Real cooking. Real fun.<br />
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In vino veritas, buen provecho.<br />
<br />
Craig<br />
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</div>Anonymoushttp://www.blogger.com/profile/17503509687598664366noreply@blogger.com0tag:blogger.com,1999:blog-7553177628349130038.post-48485610598478881182012-07-15T07:35:00.001-07:002012-07-15T07:35:52.265-07:00Crab Bisque, Crayfish and Cheese Grits, Cajun Fried Aligator with a Sweet and Spicy Remoulade Paired with Chateau Ste Michelle Riesling<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
In my last post, <a href="http://www.craigsgrapeadventure.blogspot.com/2012/07/adventures-in-juice-land-aided-by-cold.html" target="_blank">Adventures in Juice Land Aided by Cold Soup</a>, I wrote about my recent exploration of a juice diet (strong armed by Chef Sue) along with my thoughts on moderation when embarking on any similar dietary trek. This pairing is part of that moderation and features somewhat of a seafood theme of crab bisque (brackish water) , crayfish and cheese grits (saltwater), and fried alligator (fresh water).<br />
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My real dilema with this meal was the wine pairing. Early on in the conception I settled on a refreshing Riesling. I was confident a dry Riesling would pair well with the bisque and the alligator, but as I thought further I was concerned a dry Riesling might be challenged by the strong and spicy flavors of the crayfish and grits. There was only one thing to do - select both a dry Riesling and an off dry Riesling and let the chips fall where they may. It turned out to be a pleasing decision.<br />
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<br />
I selected two Rieslings from Chateau Ste Michelle; a 2010 Columbia Valley Dry Riesling, and a 2011 Columbia Valley Riesling. The winemakers tasting notes for the dry Riesling state “The Chateau Ste. Michelle Dry Riesling is a crisp, dry and refreshing style of Riesling. It exhibits fresh flavors of white peach and mandarin orange, and ends with a clean finish. This is an incredibly versatile food wine and my favorite with oysters.” I agree with these tasting notes and would add that the aromas nicely echo the flavors - you taste precisely what the nose foretells. I would also add that the wine has a well balanced acidity that reinforces the winemakers claim this is a versatile pairing wine.<br />
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The <span style="background-color: white;">2011 </span><span style="background-color: white;">Chateau Ste Michelle Columbia Valley Riesling is the slightly sweeter sibling of the 2010 dry Riesling. The sweetness is developed in moderation and does not detract from the prominent peach and citrus flavors. Winemakers tasting notes: </span><span style="background-color: white;">“Our Columbia Valley Riesling is a blend of Riesling from throughout Washington’s Columbia Valley. We craft it to be a refreshing, off-dry Riesling vintage after vintage. The wine delivers sweet lime and peach character with subtle mineral notes. This is our “any day Riesling” that is a pleasure to drink and easy to match with a variety of foods.” At times, the sweetness of some Rieslings can limit pairing options, but in this case the sweetness is sufficiently moderated that pairing options are more diverse than the sweeter interpretations.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiapoXWmsJihWgUusuMqzoyUxjw9ofvM6J7Nose5HB178MwhWgVJ9R7oS7AKIPca-ucEzfWmoUg30VM7jRk4LwQBAgmAdxBbNJf7jRmx3wexj5sj2U_bmQ6BpXofchaZbyxk9ZhcQOoFZSc/s1600/Chateau+St.+Michelle+Riesling+%25283+of+3%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiapoXWmsJihWgUusuMqzoyUxjw9ofvM6J7Nose5HB178MwhWgVJ9R7oS7AKIPca-ucEzfWmoUg30VM7jRk4LwQBAgmAdxBbNJf7jRmx3wexj5sj2U_bmQ6BpXofchaZbyxk9ZhcQOoFZSc/s1600/Chateau+St.+Michelle+Riesling+%25283+of+3%2529.jpg" /></a></div>
<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;">The great fun of this pairing - two wines and three components to the meal - presented six pairing combinations leading to a thoughtful and enjoyable meal. I will start by saying both of the wines worked nicely across the plate. </span><span style="background-color: white;">The peach flavor featured in both wines worked splendidly across each of the pairings. H</span><span style="background-color: white;">owever, both Chef Sue and I had our favorites - and our assessment was in lock step. The dry Riesling worked best with the crab bisque and the alligator. Both benefited form the well balanced acidity. Our favorite pairing was the 2011 Riesling with the crayfish and grits. The added sweetness balanced perfectly with the piquance of the crayfish and cheese grits. </span><br />
<span style="background-color: white;"><br /></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7BWuDc-v71ZgpHGjRiNPC6OwWXOgbwGWGowjxlnkY5EcN4PgKPWPEQPl-ycWM8fXx0rRlhoqT7SyFGDQI-7PbLpDiQBAYHavuKFtay3RWcOKIgNWKqCWZc-iDF11KFT04SbsIyTTaQ7gL/s1600/Alligator+Crawfish+and+Grits+Crab+Bisque+%25281+of+2%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7BWuDc-v71ZgpHGjRiNPC6OwWXOgbwGWGowjxlnkY5EcN4PgKPWPEQPl-ycWM8fXx0rRlhoqT7SyFGDQI-7PbLpDiQBAYHavuKFtay3RWcOKIgNWKqCWZc-iDF11KFT04SbsIyTTaQ7gL/s1600/Alligator+Crawfish+and+Grits+Crab+Bisque+%25281+of+2%2529.jpg" /></a></div>
<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;">At less than $10, these wines are exceptional values, magically enjoyable, and great choices for pairing with your favorite dishes. I highly recommend both for your next pairing or simply enjoying as a refreshing choice on a warm summer day.</span><br />
<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;">As you read through the recipes, you will note that the quantities far exceed a dinner for two designed for moderation. I plan on enjoying the leftovers for a couple of days! Blissful.</span><br />
<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;">One final note - please accept my apologies for the photography. Unlike my normal dining room photo studio products, these shots were taken with my iPhone. I sadly forgot to pack my camera and lighting kit for our weekend retreat. I will do better next time barring any further age induced memory lapse.</span><br />
<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;"><b><u>Recipes</u></b></span><br />
<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;"><i>Crab Bisque</i></span><br />
<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;"><b>Ingredients</b></span><br />
<br />
<ul style="text-align: left;">
<li>1 pound freshly picked crab meat</li>
<li>kernels from four ears of roasted corn</li>
<li>1/2 onion diced</li>
<li>5 basil leaves finely chopped</li>
<li>juice from 5 large tomatoes (either use a juicer, or mash the tomatoes through a colander) </li>
<li>1 pint heavy cream</li>
<li>salt and pepper to taste</li>
</ul>
<div>
<b>Preparation</b></div>
<div>
<ol style="text-align: left;">
<li>Combine corn, onion, basil and tomato juice in a pot over medium heat and allow to cook for two hours (important in reducing the acidity). Add water as necessary to maintain appropriate consistency.</li>
<li>Just before you are ready to serve, add the crab and heavy cream. Bring to serving temperature and ladle into bowls.</li>
</ol>
</div>
<br />
<span style="background-color: white;"><i>Crayfish and Cheese Grits</i></span><br />
<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;"></span><br />
<b>Ingredients</b><br />
<br />
<ul style="text-align: left;">
<li><span style="background-color: white;">2 cups water</span></li>
<li><span style="background-color: white;">2 cups half and half</span></li>
<li><span style="background-color: white;">1 cup stone-ground grits</span></li>
<li><span style="background-color: white;">3 tablespoons butter</span></li>
<li><span style="background-color: white;">2 cups shredded sharp cheddar cheese</span></li>
<li><span style="background-color: white;">1 pound cleaned precooked crayfish</span></li>
<li><span style="background-color: white;">1 medium onion diced</span></li>
<li><span style="background-color: white;">1 tomato finely diced</span></li>
<li><span style="background-color: white;">juice from 1 lime</span></li>
<li><span style="background-color: white;">3</span><span style="background-color: white;"> large cloves garlic, minced</span></li>
<li><span style="background-color: white;">1 teaspoon red pepper flakes</span></li>
<li><span style="background-color: white;">1 tablespoon creole seasoning</span></li>
<li><span style="background-color: white;">1 teaspoon chili pepper</span></li>
<li><span style="background-color: white;">1 tablespoon olive oil</span></li>
<li><span style="background-color: white;">salt and pepper to taste</span></li>
</ul>
<br />
<b>Preparation</b><br />
<br />
<ol style="text-align: left;">
<li><span style="background-color: white;">Bring water and half and half to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.</span></li>
<li><span style="background-color: white;">In a large skillet over medium high heat, add olive oil. </span><span style="background-color: white;">Sauté</span><span style="background-color: white;"> onions and garlic until onions are tender.</span></li>
<li><span style="background-color: white;">Add diced tomato, lemon juice, red pepper flakes, creole seasoning, and chili pepper. Sauté until liquid is reduced by half. Season to taste with salt and pepper.</span></li>
<li><span style="background-color: white;">Plate the grits and top with shrimp mixture. Enjoy.</span></li>
</ol>
<br />
<div>
<i>Cajun Fried Alligator</i></div>
<div>
<br /></div>
<div>
<b>Ingredients</b></div>
<div>
<ul style="text-align: left;">
<li>1 pound aligator loin cut into bite sized cubes</li>
<li>1 egg</li>
<li>1/2 cup corn meal</li>
<li>1/2 cup panko</li>
<li>1 teaspoon cajun seasoning</li>
<li>salt and pepper</li>
</ul>
<div>
<b>Preparation</b></div>
</div>
<div>
<ol style="text-align: left;">
<li>Prepare egg wash by beating egg with a dash of water.</li>
<li>Prepare breading by combining corn meal, panko, cajun seasoning and a dash of salt and pepper.</li>
<li>Coat alligator cubes in egg wash then coat with breading.</li>
<li>Gently place coated alligator in 375 degree oil and cook until golden brown.</li>
<li>Serve with sweet chili pepper remoulade for dipping.</li>
</ol>
<div>
<i>Sweet Chili Pepper Remoulade</i></div>
</div>
<div>
<br /></div>
<div>
Mix 1/2 cup sweet chili pepper sauce (available at any Asian market) with 1/2 cup mayonaise.</div>
<div>
<br /></div>
<div>
In vino veritas, buen provecho.</div>
<div>
<br /></div>
<div>
Craig</div>
<br />
<span style="background-color: white;"><br /></span></div>Anonymoushttp://www.blogger.com/profile/17503509687598664366noreply@blogger.com0tag:blogger.com,1999:blog-7553177628349130038.post-46597535212122897192012-07-14T09:50:00.000-07:002012-07-14T09:50:39.840-07:00Adventures in Juice Land Aided by Cold Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
Earlier this year Chef Sue purchased a juicer. I was skeptical. Back in the mid 90s, we had a juicer which was a great idea, but cleaning the damn thing hardly justified the end result. Things have changed since the 90s. Today's juicers are better designed and easy to clean. Making fresh juice now takes less time, from start to cleanup, than brewing a pot of coffee.<br />
<br />
Since the time of her juicer purchase, Chef Sue concocted increasingly complex juices more and more frequently. I was amused. Eventually she began replacing meals with fresh juices made from kale, cucumber, spinach, celery, beats, carrots, apples, berries, oranges, melon, grapefruit, pineapple and just about everything else you can find at the farm stand. I continued to smirk and giggle - when she wasn't looking. Then I realized she was shedding weight. Wow, there might be something to this.<br />
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<br />
After a bit of thought, I became less mocking and more intrigued. Think about it; how big of a vegetable basket do you need to equal the calories in your perfectly prepared steak? And what are the nutritional differences? Now take that basket of vegetables and run them through a juicer to extract all the important stuff. The result is a nutrient rich condensation of raw, unprocessed fresh veggies and fruits with comparably few calories. It started to make sense to me, and I joined in Chef Sue's juicing - on occasion.<br />
<br />
Chef Sue's juicer subversion strategy was beginning to take hold. A couple of weeks ago, she sealed the deal. One night she asked if I wanted to watch a documentary on juicing. I reluctantly agreed. After watching the movie, I decided to jump in with both feet. If you care to watch the video "Fat, Sick and Nearly Dead" here is the link: http://www.jointhereboot.com/. I have been doing the juicing thing now for nearly two weeks and have shed seven pounds, regained lost hair, regrown a finger lost in a tragic golf accident, and watched that nasty rash disappear. Well, at least I did lose the seven pounds.<br />
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<br />
Being a firm believer in moderation, I cannot live only on juice (or any other restrictive miracle diet). I cannot live without something to chew on, and cannot imagine sustaining myself without the world of flavors I enjoy. So I modified the approach to include principally cold soups (great during the heat of summer!), not feeling guilty if I decided to pan sear scallops, or enjoy a nice meal of pulled pork with friends. And to my joy, I recalled that wine is grape juice! No need to dump my favorite beverage!<br />
<br />
Several bushels of fruits and veggies, and 7 pounds lighter, I am happy with my compromise. Over the last couple of weeks I have researched/created several cool summer soups with something to chew on. The only exception is the first recipe - I made this simply to satisfy my desire for wonderful flavor and a touch of variety (warm soup).<br />
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<br />
And don't worry, I have not conceded our routine wine pairing extravaganzas. On the menu for this evening is crab bisque, fried crab and grit balls, crawfish and cheese grits (a take on shrimp and grits), and fried aligator strips paired with a yet to be determined Riesling. My mouth is watering already!<br />
<br />
Here are the recipes for the soups I have used to supplement the juice program.<br />
<br />
<b><u>Recipes</u></b><br />
<br />
<br />
<i>Curried Zucchini Soup</i><br />
<br />
<b>Ingredients</b><br />
<b><br /></b><br />
<br />
<ul style="text-align: left;">
<li><span style="background-color: white;">4 medium zucchini</span></li>
<li><span style="background-color: white;">1 quart chicken broth</span></li>
<li><span style="background-color: white;">1 large onion chopped</span></li>
<li><span style="background-color: white;">1 tablespoon minced garlic</span></li>
<li><span style="background-color: white;">1 tablespoon olive oil</span></li>
<li><span style="background-color: white;">1 can coconut milk</span></li>
<li><span style="background-color: white;">1 tablespoon curry powder</span></li>
<li><span style="background-color: white;">salt and pepper to taste</span></li>
</ul>
<br />
<b>Preparation</b><br />
<br />
<ol style="text-align: left;">
<li><span style="background-color: white;">Slice the zucchini lengthwise then cut into 1 inch sections</span></li>
<li><span style="background-color: white;">In a 4 quart or larger pot, sauté onions until tender with olive oil. About half way through the process add the minced garlic.</span></li>
<li><span style="background-color: white;">Add curry powder and stir to coat evenly.</span></li>
<li><span style="background-color: white;">Add zucchini, chicken broth, and coconut milk. Cover and continue to cook over medium low heat until zucchini is tender – about 30 minutes.</span></li>
<li><span style="background-color: white;">Remove from heat and blend with an immersion blender.</span></li>
<li><span style="background-color: white;">Season to taste and serve.</span></li>
</ol>
<br />
<i>Gazpacho</i><br />
<br />
<b>Ingredients</b><br />
<br />
<ul style="text-align: left;">
<li><span style="background-color: white;">5 ripe tomatoes </span></li>
<li><span style="background-color: white;">2 large cucumbers, chopped </span></li>
<li><span style="background-color: white;">1 green bell pepper, chopped </span></li>
<li><span style="background-color: white;">1 tablespoon minced garlic </span></li>
<li><span style="background-color: white;">1 tablespoon finely chopped black olives </span></li>
<li><span style="background-color: white;">1/3 cup white wine vinegar </span></li>
<li><span style="background-color: white;">1/4 cup olive oil </span></li>
<li><span style="background-color: white;">1 tablespoon tomato paste </span></li>
<li><span style="background-color: white;">2 1/2 cups water </span></li>
<li><span style="background-color: white;">1 medium onion, chopped </span></li>
<li><span style="background-color: white;">1 green bell pepper, diced </span></li>
<li><span style="background-color: white;">2 green onions, thinly sliced </span></li>
</ul>
<br />
<b>Preparation</b><br />
<br />
<ol style="text-align: left;">
<li><span style="background-color: white;">Score a cross in the base of each tomato. Cover with boiling water for 1 minute, plunge into cold water, drain and peel away the skin. Remove seeds and chop the flesh so finely that it is almost a puree. </span></li>
<li><span style="background-color: white;">Mix together the tomatoes, 1 of the chopped cucumbers, 1 of the chopped green pepper, garlic, olives, vinegar, oil and tomato paste, and season to taste. Cover and refrigerate for 2 to 3 hours. </span></li>
<li><span style="background-color: white;">Use 2 to 3 cups of chilled water to thin the soup to your taste. Serve chilled with the chopped onion, green pepper, scallions, cucumber, and herbs and served separately for diners to add to their own bowls. </span></li>
</ol>
<br />
<i>Mango Gazpacho</i><br />
<br />
<b>Ingredients</b><br />
<br />
<ul style="text-align: left;">
<li><span style="background-color: white;">2 fresh mangos 1/4-inch-diced </span></li>
<li><span style="background-color: white;">2 cups orange juice </span></li>
<li><span style="background-color: white;">2 tablespoons extra-virgin olive oil </span></li>
<li><span style="background-color: white;">1 cucumber, cut into 1/4-inch dice </span></li>
<li><span style="background-color: white;">1 small red bell pepper, seeded and cut into 1/4-inch dice </span></li>
<li><span style="background-color: white;">1 onion, cut into 1/4-inch dice </span></li>
<li><span style="background-color: white;">1 tablespoon minced garlic </span></li>
<li><span style="background-color: white;">1 small jalapeno pepper, seeded and minced </span></li>
<li><span style="background-color: white;">3 tablespoons fresh lime juice </span></li>
<li><span style="background-color: white;">2 tablespoons chopped fresh parsley, basil or cilantro </span></li>
<li><span style="background-color: white;">Salt and freshly ground black pepper </span></li>
</ul>
<b>Preparation</b><br />
<br />
<ol style="text-align: left;">
<li><span style="background-color: white;">Process mangoes, orange juice and oil in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. </span></li>
<li><span style="background-color: white;">Season with salt and pepper to taste. Refrigerate until ready to serve. </span></li>
</ol>
<br />
<i>Watermelon Gazpacho</i><br />
<br />
<b>Ingredients</b><br />
<br />
<ul style="text-align: left;">
<li><span style="background-color: white;">6 cups cubed seeded watermelon </span></li>
<li><span style="background-color: white;">2 cucumbers, chopped </span></li>
<li><span style="background-color: white;">2 red bell peppers, chopped </span></li>
<li><span style="background-color: white;">1 onion, chopped </span></li>
<li><span style="background-color: white;">1/2 jalapeño pepper, finely chopped </span></li>
<li><span style="background-color: white;">1/4 cup lemon juice </span></li>
<li><span style="background-color: white;">2 tablespoons olive oil </span></li>
<li><span style="background-color: white;">3 tablespoons chopped fresh mint </span></li>
<li><span style="background-color: white;">2 tablespoons minced fresh ginger </span></li>
<li><span style="background-color: white;">3 tablespoons honey </span></li>
<li><span style="background-color: white;">1/2 cup pineapple juice </span></li>
<li><span style="background-color: white;">20 small mint leaves </span></li>
</ul>
<br />
<b>Preparation</b><br />
<br />
<ol style="text-align: left;">
<li><span style="background-color: white;">Reserve a dozen (or so) small pieces of watermelon for garnish. </span></li>
<li><span style="background-color: white;">Working in batches, place the remaining watermelon, the cucumbers, red bell peppers, onion, jalapeño pepper, lemon juice, olive oil, 3 tablespoons of fresh mint, the ginger, honey, and pineapple juice into a blender, and blend for about 30 seconds per batch. </span></li>
<li><span style="background-color: white;">The mixture should be well blended but retain some texture. Pour into a large bowl, and refrigerate 1 hour. Serve in bowls, and garnish each bowl with a couple of chunks of the retained watermelon and 2 small mint leaves. </span></li>
</ol>
<br />
<i>Avocado and Tomato Soup</i><br />
<br />
<b>Ingredients</b><br />
<br />
<ul style="text-align: left;">
<li><span style="background-color: white;">4 large tomatoes </span></li>
<li><span style="background-color: white;">1 avocado - peeled, pitted and diced </span></li>
<li><span style="background-color: white;">1 cup fresh corn kernels </span></li>
<li><span style="background-color: white;">2 tomatoes, diced </span></li>
<li><span style="background-color: white;">1/4 cup chopped fresh cilantro </span></li>
<li><span style="background-color: white;">1 tablespoon fresh lemon juice </span></li>
<li><span style="background-color: white;">salt and pepper to taste </span></li>
</ul>
<br />
<b>Preparation</b><br />
<br />
<ol style="text-align: left;">
<li><span style="background-color: white;">Using a juicer, extract the juice of the 4 large tomatoes. </span></li>
<li><span style="background-color: white;">In a medium bowl combine the tomato juice, avocado, corn, 2 diced tomatoes, cilantro, and lemon juice. </span></li>
<li><span style="background-color: white;">Season to taste with salt and pepper. Chill for 1 hour and transfer to serving bowls. </span></li>
</ol>
<br />
<i>Chilled Cantaloupe Soup</i><br />
<br />
<b>Ingredients</b><br />
<br />
<ul style="text-align: left;">
<li><span style="background-color: white;">1 cantaloupe - peeled, seeded and cubed </span></li>
<li><span style="background-color: white;">2 cups orange juice </span></li>
<li><span style="background-color: white;">1 tablespoon fresh lime juice </span></li>
<li><span style="background-color: white;">1/4 teaspoon ground cinnamon </span></li>
</ul>
<br />
<b>Preparation</b><br />
<br />
<ol style="text-align: left;">
<li><span style="background-color: white;">Peel, seed, and cube the cantaloupe. </span></li>
<li><span style="background-color: white;">Place cantaloupe and 1/2 cup orange juice in a blender or food processor; cover, and process until smooth. </span></li>
<li><span style="background-color: white;">Transfer to large bowl. Stir in lime juice, cinnamon, and remaining orange juice. </span></li>
<li><span style="background-color: white;">Cover, and refrigerate for at least one hour. Garnish with mint if desired. </span></li>
</ol>
<br />
<div>
In vino veritas, buen provecho.</div>
<div>
<br /></div>
<div>
Craig</div>
</div>Anonymoushttp://www.blogger.com/profile/17503509687598664366noreply@blogger.com0tag:blogger.com,1999:blog-7553177628349130038.post-38347601853697546552012-07-02T05:25:00.000-07:002012-07-02T05:25:17.819-07:00Salmorejo, Curried Chicken and Crabcake Sliders<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white;">Sometimes an unplanned dinner can turn into something spectacular. This was exactly one of those instances. On Saturday, Chef Sue was picking up some veggies and in a moment of weakness bought a chicken. Once home, she put it on the rotisserie thinking it might come in handy sometime later in the weekend. Meanwhile, I was reading an article on salmorejo - a traditional Andalusian dish from Spain.</span><br />
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With my recent enjoyment of cold soup during the oppressive heat we are experiencing the DC area, I plunged ahead with my research of salmorejo. Salmorejo is the creamy yet creamless cousin of gazpacho made with breadcrumbs, tomatoes, olive oil, garlic and vinegar. It is peasant food which puts good use to leftover bread. Bless those peasants - it is simply delightful and creamy beyond belief.<br />
<br />
As I researched salmorejo, I found the recipes did not vary much, but in each case the recipes emphasized the need for ripe tomatoes. With the poor quality of store purchased tomatoes, I recommend buying them from your local farmers market or a road side stand to avoid the greenhouse ripened tomatoes that are hard as baseballs. If you cannot get seasonal vine ripened tomatoes, canned tomatoes would be a better choice than the grocer version.<br />
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The meal came together when we decided to make curried chicken salad from the rotisserie chicken, add crabcake sliders from fresh Maryland crabs, and add freshly grilled corn on the cob. In summary, a perfect meal for a hot summers day.<br />
<br />
A couple of notes about the curried chicken salad. Start with your favorite chicken salad recipe and add some curry, diced apple, halved grapes, and nuts of your choice (I prefer chopped walnuts). Easy and tasty.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizPwis12HuS_lBdQQVLcyNdCErSDWwi-inxJv7aditoW88MYkepEVrJIwx0YNG6qfFmoF5IBsGGdJxKZPXkzYTWa_C4ZiTwjQVj_IcQddwpSKZC09zjZMzdPEACS4Fqd_G0t4gwo21GIeR/s1600/Curried+Chicken+Salad+and+Crabcake+Sliders+%25283+of+6%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizPwis12HuS_lBdQQVLcyNdCErSDWwi-inxJv7aditoW88MYkepEVrJIwx0YNG6qfFmoF5IBsGGdJxKZPXkzYTWa_C4ZiTwjQVj_IcQddwpSKZC09zjZMzdPEACS4Fqd_G0t4gwo21GIeR/s1600/Curried+Chicken+Salad+and+Crabcake+Sliders+%25283+of+6%2529.jpg" /></a></div>
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<br />
This meal was not planned as a wine pairing, so we pulled a bottle of daily drinker Cupcake Sauvignon Blanc. It worked just fine and was a refreshing addition to the meal.<br />
<br />
<b><u>Recipe</u></b><br />
<br />
<i>Salmorejo</i><br />
<br />
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<div class="MsoNormal">
<b>Ingredients</b></div>
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<ul style="text-align: left;">
<li><span style="background-color: white; font-family: Symbol; text-indent: -0.25in;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><span style="background-color: white; text-indent: -0.25in;">1 pound panko breadcrumbs</span></li>
<li><span style="background-color: white; font-family: Symbol; text-indent: -0.25in;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><span style="background-color: white; text-indent: -0.25in;">1 ½ pounds ripe red tomatoes (approximately nine
medium tomatoes), peeled and seeded.</span></li>
<li><span style="background-color: white; font-family: Symbol; text-indent: -0.25in;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><span style="background-color: white; text-indent: -0.25in;">1 cup extra-virgin olive oil</span></li>
<li><span style="background-color: white; font-family: Symbol; text-indent: -0.25in;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><span style="background-color: white; text-indent: -0.25in;">1 tablespoon white wine vinegar</span></li>
<li><span style="background-color: white; font-family: Symbol; text-indent: -0.25in;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><span style="background-color: white; text-indent: -0.25in;">1 garlic clove</span></li>
<li><span style="background-color: white; font-family: Symbol; text-indent: -0.25in;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><span style="background-color: white; text-indent: -0.25in;">salt to taste</span></li>
<li><span style="background-color: white; font-family: Symbol; text-indent: -0.25in;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><span style="background-color: white; text-indent: -0.25in;">Serrano ham</span></li>
<li><span style="background-color: white; font-family: Symbol; text-indent: -0.25in;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><span style="background-color: white; text-indent: -0.25in;">2 hard boiled eggs</span></li>
</ul>
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<div class="MsoNormal">
<b>Preparation</b></div>
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<ol style="text-align: left;">
<li><span style="background-color: white; text-indent: -0.25in;">1.</span><span style="background-color: white; font-family: 'Times New Roman'; font-size: 7pt; text-indent: -0.25in;">
</span><span style="background-color: white; text-indent: -0.25in;">Put the panko and the tomatoes in the food
processor and blend until well combined.</span><span style="background-color: white; text-indent: -0.25in;">
</span><span style="background-color: white; text-indent: -0.25in;">If you don’t have a large food processor, you may have to do this in
batches.</span><span style="background-color: white; text-indent: -0.25in;"> </span><span style="background-color: white; text-indent: -0.25in;">If you don’t have a food
processor, a blender will work and will definitely require several
batches.</span><span style="background-color: white; text-indent: -0.25in;"> </span><span style="background-color: white; text-indent: -0.25in;">Be sure to put the tomatoes in
first then work in the bread crumbs.</span></li>
<li><span style="background-color: white; text-indent: -0.25in;">2.</span><span style="background-color: white; font-family: 'Times New Roman'; font-size: 7pt; text-indent: -0.25in;">
</span><span style="background-color: white; text-indent: -0.25in;">Add the raw garlic and olive oil. Blend until
the mixture turns creamy and smooth.</span></li>
<li><span style="background-color: white; text-indent: -0.25in;">3.</span><span style="background-color: white; font-family: 'Times New Roman'; font-size: 7pt; text-indent: -0.25in;">
</span><span style="background-color: white; text-indent: -0.25in;">Add salt to taste and vinegar, and mix again.</span></li>
<li><span style="background-color: white; text-indent: -0.25in;">4.</span><span style="background-color: white; font-family: 'Times New Roman'; font-size: 7pt; text-indent: -0.25in;">
</span><span style="background-color: white; text-indent: -0.25in;">Refrigerate at least three hours.</span></li>
<li><span style="background-color: white; text-indent: -0.25in;">5.</span><span style="background-color: white; font-family: 'Times New Roman'; font-size: 7pt; text-indent: -0.25in;">
</span><span style="background-color: white; text-indent: -0.25in;">Garnish with Serrano ham and slices of boiled
eggs.</span></li>
<li><span style="background-color: white; text-indent: -0.25in;">6.</span><span style="background-color: white; font-family: 'Times New Roman'; font-size: 7pt; text-indent: -0.25in;">
</span><span style="background-color: white; text-indent: -0.25in;">Variations on this recipe include the addition
of red peppers, onions, and lemon.</span><span style="background-color: white; text-indent: -0.25in;">
</span><span style="background-color: white; text-indent: -0.25in;">Experiment and have fun.</span></li>
</ol>
<div>
In vino veritas, buen provecho.</div>
<div>
<br /></div>
<div>
Craig</div>
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<!--EndFragment--></div>Anonymoushttp://www.blogger.com/profile/17503509687598664366noreply@blogger.com0tag:blogger.com,1999:blog-7553177628349130038.post-87583610645423546512012-06-28T06:15:00.001-07:002012-06-28T06:15:43.981-07:00Avocado, Zucchini and Roasted Corn Gazpacho and Spicy Garlic Foam Paired with 2010 Benziger Family Winery Sonoma Coast Wente Clone Chardonnay<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjey5nyHeADvittZNFPMQStaqXSoQlPkhq0YgiqF1agoCmWBS2ills_0lMjKYM-sTKpogaZFVMTHUC3YUHin0YiLlgfwvXkVimTgmJA3dyb3uFfIewqj8UpCVp6yteHyntYGmBFJA6s_WOJ/s1600/2010+Benziger+Family+Winery+Sonoma+Coast+Wente+Clone+Chardonnay+(1+of+1).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjey5nyHeADvittZNFPMQStaqXSoQlPkhq0YgiqF1agoCmWBS2ills_0lMjKYM-sTKpogaZFVMTHUC3YUHin0YiLlgfwvXkVimTgmJA3dyb3uFfIewqj8UpCVp6yteHyntYGmBFJA6s_WOJ/s1600/2010+Benziger+Family+Winery+Sonoma+Coast+Wente+Clone+Chardonnay+(1+of+1).jpg" /></a></div>
<br />
<br />
There are few things more refreshing on a hot summer day than gazpacho. And if you are trying to get back into "beach" shape or just eat healthy, it does not get much better than Gazpacho. Neither of these are motivators for me - I just love the flavor and the feeling of being satisfied that I don't normally have following a bowl of soup.<br />
<br />
Gazpacho is rooted in the Southern Spanish region of Andalucia and is traditionally tomato based. The history of gazpacho in Spain goes back (in theory) to dishes introduced by the unwelcome visits of the Moors and/or the Romans that were adapted to local tastes to form what we know as traditional Gazpacho. Since these times, creative cooks have introduced a number of variations that resemble gazpacho only from a fundamental perspective - a rustic and substantial cold soup made from uncooked vegetables. With this long history of adaptation, gazpacho can rightfully or wrongly include any vegetable you can imagine. Our adaptation (prepared by Chef Sue) takes full license to adapt - and is well worth it!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6aapnGZnYMwPXIvX5pjWf5EE-Z1-lF7ZSEE6MJztMIHKUrCFycmklz20o3tSDL_YqsCf15yEvThchzJ6yndHsAa3Qd0cTsHlCBYp7Nby9gMhNan0XUuQZVehevM8ILTmxhOlP-4u4uH3t/s1600/Avocado+Gazpacho+(2+of+2).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6aapnGZnYMwPXIvX5pjWf5EE-Z1-lF7ZSEE6MJztMIHKUrCFycmklz20o3tSDL_YqsCf15yEvThchzJ6yndHsAa3Qd0cTsHlCBYp7Nby9gMhNan0XUuQZVehevM8ILTmxhOlP-4u4uH3t/s1600/Avocado+Gazpacho+(2+of+2).jpg" /></a></div>
<br />
<br />
The principal flavors of this dish come from the creamy goodness of the avocados, texture and sweetness from the corn, added texture and mild flavor of the zucchini, and a touch of piquance from jalapeno. To this, Chef Sue added a spicy garlic and cayenne foam. To accompany our gazpacho, Chef Sue made grilled cheese sandwiches layered with goat cheese, gouda, and swiss with zucchini, pepper, and cucumbers mounted between fresh rye bread. Ah, grilled cheese - a completely distinct discussion for another day.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUKxJs0S1e2aigYGhyphenhyphen4S3O59Q08RnoRyfiZdhoB9v0oSwvLmOYAoFiMF39f_Xq6ApombZvlk4q4Hu_ADepKnvqd7fdeQc-XxVLpGVvr_wPCVW1xb3VRgowgLwrxFqNRBzYYRLX14EJrrJ3/s1600/Grilled+Cheese+with+Avocado+Gazpacho+(1+of+2).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUKxJs0S1e2aigYGhyphenhyphen4S3O59Q08RnoRyfiZdhoB9v0oSwvLmOYAoFiMF39f_Xq6ApombZvlk4q4Hu_ADepKnvqd7fdeQc-XxVLpGVvr_wPCVW1xb3VRgowgLwrxFqNRBzYYRLX14EJrrJ3/s1600/Grilled+Cheese+with+Avocado+Gazpacho+(1+of+2).jpg" /></a></div>
<br />
<br />
With the spicy components of this dish, I would not normally choose a chardonnay - particularly one with notable oak, butter, or vanilla flavors that would likely clash with the spicy components. However, the 2010 Benziger Family Winery Sonoma Coast Wente Clone Chardonnay acts more like a Sauvignon Blanc with crisp acidity, peach, pear, and pineapple flavors, and barely noticeable oak influence although the wine is oak barrel aged for eight months. This is a truly refreshing Chardonnay that complements the cool refreshing flavors of the gazpacho. Unlike many wine pairings, we left this meal feeling invigorated - not a common experience.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimaLElsdKH-ihvL2aSKkrp_SMeSqnHO_Qny14ZEsll3NehPywZJlcB5aGEHqIgKyXj5Ekv_Gd2XUvLHcbCGAfZMYLLpxHfXfmHRUm4xZcxIHN6QY1RbnaAXznfvVx0JC4-W8OIuEmSwpPL/s1600/2010+Benziger+Family+Winery+Sonoma+Coast+Wente+Clone+Chardonnay+(2+of+2).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimaLElsdKH-ihvL2aSKkrp_SMeSqnHO_Qny14ZEsll3NehPywZJlcB5aGEHqIgKyXj5Ekv_Gd2XUvLHcbCGAfZMYLLpxHfXfmHRUm4xZcxIHN6QY1RbnaAXznfvVx0JC4-W8OIuEmSwpPL/s1600/2010+Benziger+Family+Winery+Sonoma+Coast+Wente+Clone+Chardonnay+(2+of+2).jpg" /></a></div>
<br />
<br />
Based on this experience, and my opinion of the 2010 Benziger Family Winery Sonoma Coast Wente Clone Chardonnay behaving more like a Sauvignon Blanc, I would alternatively recommend a crisp, fruit forward Suavignon Blanc as a good choice.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzjQoE0n8VJPGfN-d4ePhNrqLeMxCpxZXTaUruJRzEwpJmzxdrlQnpQufR9dFIOfQT-kxQlepAW3qO4XCJV-KQ5-OQKlUDeZ9p47rOtDnygft-BPkiv4ZdoC2dsMZVRMkeeSVKYAB7WJA6/s1600/Avacado+Gazpacho+with+Pepper+Foam+(2+of+2).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzjQoE0n8VJPGfN-d4ePhNrqLeMxCpxZXTaUruJRzEwpJmzxdrlQnpQufR9dFIOfQT-kxQlepAW3qO4XCJV-KQ5-OQKlUDeZ9p47rOtDnygft-BPkiv4ZdoC2dsMZVRMkeeSVKYAB7WJA6/s1600/Avacado+Gazpacho+with+Pepper+Foam+(2+of+2).jpg" /></a></div>
<br />
<br />
<b><u>Recipe</u></b><br />
<br />
<br />
<i>Avocado, Zucchni, and Corn Gazpacho</i><br />
<br />
<b>Ingredients</b><br />
<br />
<ul style="text-align: left;">
<li><span style="background-color: white;">2 zucchini, coarsely chopped</span></li>
<li><span style="background-color: white;">1 red bell pepper, coarsely chopped</span></li>
<li><span style="background-color: white;">1 Vidalia onion, coarsely chopped</span></li>
<li><span style="background-color: white;">1 jalapeno, seeds removed, coarsely chopped</span></li>
<li><span style="background-color: white;">1 teaspoon minced garlic</span></li>
<li><span style="background-color: white;">4 ripe avocados</span></li>
<li><span style="background-color: white;">1 1/2 cups fresh corn, grilled, or oven roasted in the oven with husks on. Finish under the broiler to add a light char.</span></li>
<li><span style="background-color: white;">1/3 cup finely chopped cilantro leaves</span></li>
<li><span style="background-color: white;">1/2 cup lime juice</span></li>
<li><span style="background-color: white;">5 cups cold water</span></li>
<li><span style="background-color: white;">season to taste with salt and pepper</span></li>
</ul>
<br />
<b>Preparation</b><br />
<br />
<ol style="text-align: left;">
<li><span style="background-color: white;">Put the zucchini, yellow onion, bell pepper, onion, jalapeno and garlic in bowl of food processor and pulse until the pieces are well chopped and short of being minced or pureed. </span></li>
<li><span style="background-color: white;">Transfer the vegetable mixture to a large bowl. </span></li>
<li><span style="background-color: white;">Put 2 avocados in the food processor and pulse to puree while adding 3 cups of water.</span></li>
<li><span style="background-color: white;">Dice the remaining 2 avocados and add to the bowl of vegetables.</span></li>
<li><span style="background-color: white;">Add the avocado puree, fresh grilled corn, cilantro, lime juice, 2 cups of water, and season to taste after gently mixing with a large spoon.</span></li>
<li><span style="background-color: white;">Cover and refrigerate until cold. </span></li>
<li><span style="background-color: white;">Ladle into soup bowls and serve with cayenne and garlic foam and cilantro garnish.</span></li>
</ol>
<br />
<i>Cayenne and Garlic Foam</i><br />
<br />
<b>Ingredients</b><br />
<br />
<ul style="text-align: left;">
<li><span style="background-color: white;">1 pint of heavy cream</span></li>
<li><span style="background-color: white;">2 cloves diced garlic</span></li>
<li><span style="background-color: white;">½ teaspoon cayenne pepper</span></li>
<li><span style="background-color: white;">1 handful of cilantro chopped finely</span></li>
<li><span style="background-color: white;">1 teaspoon cream cheese</span></li>
</ul>
<br />
<b>Preparation</b><br />
<br />
<ol style="text-align: left;">
<li><span style="background-color: white;">Add all ingredients to a sauce pan and bring to boil. </span></li>
<li><span style="background-color: white;">Remove from heat and let cool. </span></li>
<li><span style="background-color: white;">Strain and pour into a culinary foamer. Refrigerate for one hour. If you do not have a culinary foamer, chill, add 1 tablespoon of lecithin granules and create foam with an immersion blender. Serve over gazpacho.</span></li>
</ol>
<br />
<div>
In vino veritas, buen provecho.</div>
<div>
<br /></div>
<div>
Craig</div>
</div>Anonymoushttp://www.blogger.com/profile/17503509687598664366noreply@blogger.com0tag:blogger.com,1999:blog-7553177628349130038.post-86799301540810132882012-06-18T06:12:00.000-07:002012-06-18T06:12:19.998-07:00Spicy Chocolate Covered Pork Belly Paired with 2009 Delaplane Cellars Virginia Tannat<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
<br />
This weekend I hosted a birthday party for Chef Sue. For months I tried to decide how to handle this event - surprise party, rent space at a restaurant, or any of a half dozen other options. I eventually settled on the idea of inviting a group of good friends to our home and use our wine tasting group formula. It worked perfectly and we all had a wonderful time.<br />
<br />
The format for the evening involved each couple bringing a bottle of white and red wines along with an hors d'oeuvre paired with one of the wines. With nearly 30 people in attendance, we were treated to some great wine and creative food.<br />
<br />
For my part, I made a spicy chocolate covered pork belly and paired it with a 2009 Delaplane Cellars Virginia Tannat. I started with the idea of chocolate covered bacon, then thought "where can I go with this?" It didn't take long to substitute pork belly for bacon, and add some cayenne pepper to bring a balance of creamy pork fat, the mild sweetness of dark chocolate, and the piquance of the cayenne pepper.<br />
<br />
I started by heating oil in a dutch oven until just before smoking. I seasoned the pork belly and seared on all sides. I then added enough chianti and a diced onion to just cover the pork belly and put in the oven to braise for 2 hours at 300 degrees F. When complete, I cut it into 3/4 inch cubes, cut off the skin, and skewered the cubes with tooth picks. After allowing to cool for 1 hour, I prepared the chocolate by putting a steel bowl over a pot of boiling water, added 86% cacao dark chocolate, 1 tablespoon of butter and gradually added cayenne pepper while whisking until I arrived at the level of spicy heat I had in mind. I'm guessing it was about 1 tablespoon. The cubed and skewered pork belly was then dipped in the chocolate, placed on a piece of parchment then off to the fridge to set the chocolate. This is best served at room temperature, so remove from the fridge about an hour before serving.<br />
<br />
I chose the 2009 Delaplane Cellars Virginia Tannat because it is a big full bodied rich wine with strong tannins and wonderful dark berry flavors accompanied by a wisp of oak. My mental picture of the wine matched perfectly with my pork belly creation - big, flavorful, chewy and dark. We were rewarded with a wonderful pairing. The berry flavors and tannins played magically with the deep rich chocolate and sweet pork belly while the cayenne added a fun overlay of flavor.<br />
<br />
Sorry for the photography - with an event for nearly 30 people, I was not in a position to set up my typical lighting rig and camera gear. Instead, we have to make due with a shot from my iPhone.<br />
<br />
Happy Birthday Chef Sue. You survived another year! And thanks to everyone who shared in the celebration.<br />
<br />
In vino veritas, buen provecho.<br />
<br />
Craig</div>Anonymoushttp://www.blogger.com/profile/17503509687598664366noreply@blogger.com0tag:blogger.com,1999:blog-7553177628349130038.post-30612726141320753232012-06-13T05:36:00.001-07:002012-06-13T05:36:25.532-07:00Taking Liberties with Stuffed Cabbage Paired with 2010 Crios Mendoza Argentina Rosé of Malbec<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
<br />
One of the great pleasures of cooking is transforming the familiar to something new and (hopefully) excitingly delicious. I am presently in the midst of a little bender in this regard. A couple of weeks ago I had a long conversation with my mother that focused on some of the favorite foods of my childhood. She followed up the conversation by sending me a dozen recipe cards for some of my favorites. To set the stage a bit, I came from a small farm town in Michigan that was defined by lower middle class, equally divided between those working the fields, and the factory lines in nearby Grand Rapids.<br />
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My culinary exposure growing up under these circumstances was limited at best. Compounding these circumstantial limitations is what I would classify as a challenged culinary tradition. Before I get all the hate mail from Michigan, please know that my comments are a result of MY experience...I hope yours was better. Around the U.S., you can go to many regions and expect to be treated with unique and enjoyable local cuisine. I never had that sense of local tradition in Michigan. Most dishes of interest resulted from less than remarkable poor immigrant food from the many Dutch, Germans, and Polish. Unfortunately, my experience told me that many of these traditional foods were either lost or diluted over time.<br />
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One of the remarkable gastronomic pleasures in Michigan comes from the abundance of freshwater fish and game. Trout, salmon, pheasant, wild turkey, venison, etc.. Each of these went under appreciated in my youth. A shame I try to rectify whenever possible. One particularly weighty memory from my youth was the smelt run. In the spring, as the streams and rivers feeding the great lakes warm, the smelt begin their voyage. At this point in their maturity, they are just several inches long and are caught with nets - otherwise known as "smelt dipping." This process of netting smelt resulted in drums of fish being brought home and divided among the extended family. A full day would be devoted to cleaning smelt with the reward of fresh smelt pan fried in butter waiting at the end of our labors. A fond memory.<br />
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Back to stuffed cabbage. Stuffed cabbage was a common guest at our table that continued when I was eventually married...completely different execution, but the same premise. Just days ago, Chef Sue and I were out running errands and began to talk about dinner plans. Stuffed cabbage had been on my mind since the conversation with my mother and I offered it as an option. We quickly settled on stuffed cabbage but were in agreement with the idea of reinterpreting. <br />
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Stuffed cabbage rolls, otherwise known as galumpkis or <span style="background-color: white; font-family: inherit; line-height: 19px; text-align: -webkit-auto;">Gołąbki (Polish)</span>, are traditionally served casserole style with a stuffing of ground beef (and/or pork) with a tomato sauce. Our first modification was to substitute diced NY strip steak (because it was a leftover from a recent grilling extravaganza). Next we decided to put the tomato sauce inside the cabbage rolls in the form of diced tomato. The next modification was born from our experience of roti in Trinidad; we used curry for the seasoning of the stuffing along with some diced jalapeño pepper. Finally the greatest herresy - we dipped the cabbage rolls in flour, applied an egg wash, then bathed them in a mixture of panko and corn meal which was finished off in a jacuzzi of heated oil. The result was a spectacular melding that one might expect from a Polish-Trini - something I'm not sure that actually exists. Regardless it was tasty.</div>
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While conceiving of this, my mind went directly to "what wine will work?" As is the difficult case of pairing any spicy concoction, I quickly thought of wines with strong acidity and mild sweetness. Our chosen day for this preparation was also a hot one, further reinforcing my thoughts of citris acidity and slightly off dry. I have recently been intrigued by a class of wine for which I have little experience - Rosé. Over the years, I have not had much interest for Rosé because it reminded my of the wine drinkers gateway drug - mass produced boxed White Zinfandel. This was only reinforced when I was talking to a winemaker who shared his secrets of Rosé in a moment of weakness. "Rosé is money! It is a byproduct of producing my other wines - I used to pour it down the drain. Now I bottle it, and it is pure profit." In fact, this is one of the three methods of producing Rosé and is called Saignée. The other two methods involve reduced skin contact (just a few days) to impart color when Rosé is the primary product, or the less common blending of red and white wine.<br />
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In my attempt to eliminate, or at least diminish, my bias against Rosé I decided to forge ahead with a pink pairing. Wandering the rows of wine I found a bottle that caught my eye. The 2010 Crios Mendoza Argentina Rosé of Malbec. I was attracted to this wine for a couple of reasons. First, just days before I had sampled the 2010 Crios Argentina Torrontes which was fantastic. Second I was interested in a Rosé made from Malbec.<br />
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I was not disappointed with the 2010 Crios Argentina Rosé of Malbec. This wine has more structure than I am accustomed to with Rosés (which I like), bright fruit flavors with strawberry most prominent, great acidity, and a nicely restrained touch of sweetness. And best of all, it paired perfectly with the stuffed cabbage. The acidity and fruit balanced the piquance and curry in the stuffing and mango chutney. In combination, the experience greater than the sum of its parts.<br />
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<b><u>Recipes</u></b><br />
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<i>Spicy Mango Chutney</i><br />
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<b>Ingredients</b><br />
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<ul style="text-align: left;">
<li>Juice from two oranges</li>
<li>2 mangos diced</li>
<li>1 jalapeño pepper seeded and finely diced</li>
<li>1/2 cup sugar</li>
<li>water</li>
</ul>
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<b>Preparation</b></div>
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<li>Combine all ingredients in a sauce pan over medium heat adding enough water to cover the diced mango.</li>
<li>Stir occasionally and reduce until thickened.</li>
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<i>Stuffed Cabbage</i></div>
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<b>Ingredients</b></div>
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<ul style="text-align: left;">
<li>Approximately 1 pound leftover grilled steak - or substitute any meat you care to - diced.</li>
<li>1 head of cabbage</li>
<li>1 cup uncooked rice</li>
<li>2 tablespoons curry powder</li>
<li>1 onion diced</li>
<li>1 tablespoon minced garlic</li>
<li>1 tomato diced</li>
<li>1/2 cup cream</li>
<li>2 eggs</li>
<li>1 cup flour</li>
<li>1 1/2 cups panko</li>
<li>1 1/2 cups corn meal</li>
<li>salt and pepper to taste</li>
</ul>
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<b>Preparation</b></div>
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<ol style="text-align: left;">
<li>Prepare rice as you normally would. Add the curry powder to the rice while boiling.</li>
<li>Sautée the onions and garlic until onions are translucent.</li>
<li>Combine rice, meat, sautéed onions, and tomato. Mix well.</li>
<li>Microwave cabbage (whole) for five minutes. Peal away leaves that have cooked and encase t tablespoons of the stuffing mixture. Repeat microwaving procedure until the stuffing is exhausted.</li>
<li>Combine the cream and eggs in a bowl and mix to form an egg wash.</li>
<li>Combine the panko and cornmeal in a shallow bowl or plate.</li>
<li>Preheat vegetable oil in a fryer, large sauce pan, or as in our case - a fondue pot to 375 degrees F.</li>
<li>Roll the stuffed cabbage in the flour, then dip in the egg wash, and finally roll in the panko-cornmeal mixture.</li>
<li>Fry the stuffed cabbage until golden brown.</li>
<li>Serve with the spicy mango chutney on the side.</li>
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In vino veritas, buen provecho.</div>
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Craig</div>
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</div>Anonymoushttp://www.blogger.com/profile/17503509687598664366noreply@blogger.com0tag:blogger.com,1999:blog-7553177628349130038.post-49998495313615796622012-06-07T04:53:00.002-07:002012-06-07T04:53:33.745-07:00Sea Scallops Poached in Citrus and White Wine with a Spicy Grapefruit Reduction Paired with 2010 Hawk Haven New Jersey Pinot Grigio<div dir="ltr" style="text-align: left;" trbidi="on">
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After spending New Year's Eve with Friends Don and Beth in Cape May New Jersey, we set out on the first day of 2012 to visit several wineries in the Cape May area. Among our stops, I was introduced to a true gem at <a href="http://www.hawkhavenvineyard.com/" target="_blank">Hawk Haven Vineyard and Winery</a>. Todd and Kenna, owners of Hawk Haven Vineyard do several things exceptionally well - they produce wonderful food friendly wine, they run a warm and welcoming tasting room where they do an exceptional job of describing the wine and their philosophy behind each wine, and they are really nice people.<br />
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Hawk Haven Vineyard and Winery is young having produced their first vintage in 2007. I find the quality of their wines quite amazing given the short time they have been producing. The food friendly approach to their wines is of particularl interest to me. For me, this means healthy acidity, a restrained approach which allows the fruit do the talking, and avoiding heavy handed approaches with oak and alcohol. In other words, their wines are well balanced and begging for a great meal.<br />
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When I first tasted the 2010 Pinot Grigio from Hawk Haven Vineyard and Winery, I was immediately impressed with the beautiful floral aroma and stone fruit flavors mingling with hints of lemon in perfect balance with healthy acidity. The acidity was a component of the wine I tucked away in my memory banks with the thought that this wine could standup to a number of bold dishes. When conceiving my preparation of citrus and white wine poached sea scallops, the 2010 Pinot Grigio immediately came to mind.<br />
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This preparation involves poaching the sea scallops in a medley of white wine, orange, grapefruit, lemon and lime juice. When plated, the scallops are then drizzled with a spicy grapefruit reduction. Clearly, this amounts to acid, a bit more acid, and a touch of spicy acid to top it all off. Anything other than the bold acidity of the 2010 Hawk Haven Pinot Grigio would have fallen flat in the face of this aggressive approach. The pairing was a match made in heaven as the stone fruit flavors of the Pinot Grigio melded with the citrus bathed scallops.<br />
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I have to admit some fear that I had gone overboard with the citrus approach to this dish. I was afraid that the pepper flakes in combination with the citrus juice medley would overwhelm the delicate sweet brininess of the scallops. My fears were unwarranted. The dish was wonderfully balanced with layers of flavor rewarding our senses.<br />
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Finally, I need to thank Chef Sue for her spectacular role as sous chef. I came home from work, jumped into the phone booth and transformed from mild mannered cube dwelling suit guy to chef with an acidic attitude. Upon entering the kitchen, I found mis en place set for my culinary adventure. Now that is the way to cook!<br />
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<b><u>Recipes</u></b><br />
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<b>Ingredients</b><br />
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•<span class="Apple-tab-span" style="white-space: pre;"> </span>1 pound sea scallops<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>2 cups fresh squeezed orange juice<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>Juice from two freshly squeezed limes<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>Juice from one freshly squeezed lemon<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>2 cups white wine<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>¼ cup rice vinegar<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>1 medium carrot, diced<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>½ medium onion, diced<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>1 stalk celery, diced<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>2 tablespoons freshly ground ginger<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>1 teaspoon peppercorns<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>1 bay leaf<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>1 teaspoon red pepper flakes<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>1 cup grapefruit, segmented<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>Sea salt to taste<br />
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<i>Spicy Grapefruit Reduction</i><br />
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<b>Ingredients</b><br />
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•<span class="Apple-tab-span" style="white-space: pre;"> </span>¾ cup freshly squeezed grapefruit juice<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>¾ cup white wine<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>zest from ½ lime<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>1 tablespoon rice vinegar<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>2 teaspoons grenadine<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>2 tablespoons shallots, chopped<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>1 teaspoon Yuzu juice<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>1 teaspoon red pepper flakes<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>3 tablespoons butter<br />
•<span class="Apple-tab-span" style="white-space: pre;"> </span>Salt to taste<br />
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<b>Preparation</b><br />
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<ol style="text-align: left;">
<li>Combine orange juice, white wine, rice vinegar, lemon juice, carrots, onions, celery, ginger, bay leaf, pepper flakes and peppercorns in large pot. Bring to simmer and cook for 10 minutes.</li>
<li>While poaching liquid is cooking, prepare Spicy Grapefruit Reduction: Combine grapefruit juice, white wine, grenadine, lime zest, shallots and rice vinegar in small sauce pan. Bring to simmer and reduce volume by ½. Add butter while whisking sauce. Season with salt, to taste.</li>
<li>To poach scallops, add scallops to poaching liquid and simmer for 3-4 minutes. Remove with strainer and reserve warm.</li>
<li>To serve, place scallops over grapefruit segments and drizzle with the spicy grapefruit reduction and season with sea salt to taste.</li>
</ol>
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I served the scallops with roasted cauliflower and onions. Cut a head of cauliflower into bite size segments. Coarsely chop an onion. Spread onion and cauliflower over a sheet pan, drizzle with olive oil and season with salt in pepper. Place in a preheated oven (350 F) for 25 minutes or until edges of cauliflower begin to brown.</div>
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In vino veritas, buen provecho.</div>
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Craig</div>
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</div>Anonymoushttp://www.blogger.com/profile/17503509687598664366noreply@blogger.com0tag:blogger.com,1999:blog-7553177628349130038.post-59359076639444686142012-06-04T03:22:00.000-07:002012-06-04T03:22:05.246-07:00Smoked Pork Butt Spicy Apple Compote Spaetzle and Bacon Wrapped Sweet Onion Paired with 2009 Frei Brothers Reserve Russian River Valley Pinot Noir<div dir="ltr" style="text-align: left;" trbidi="on">
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For the first time, Chef Sue recently prepared smoked pork butt in our beloved smoker located at our secret culinary lair on the Potomac River. In short, I was delighted. I was beyond delighted - every tasty morsel was enough to make my eye roll back in my head deliriously. Most of this delectable treat was donated to a community event, which left me begging for more. My begging paid off.<br />
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Returning to our secret Potomac lair this weekend, Chef Sue put two eight pound pork butts on the smoker. This is a time consuming process, but well worth the wait. And like an impending snow storm, the anticipation is a good part of the fun. Chef Sue's process involves 24 hours of brining, eight hours in the smoker (one hour for each pound) and basting once per hour while smoking. The result is other-worldly.<br />
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Commonly, smoked pork butt is converted to pulled pork for barbecue sandwiches, but I prefer enjoying this wonderfully tender and juicy meat in it's primal smoked form, treating it like any other large cut of meat and carving off large slabs of mouth melting goodness. Are you getting the hint that I love this stuff? I do. I love pork, and it loves me back.<br />
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After the prior weekend's experience with Chef Sues smoked pork butt, I was committed to a wine pairing and sharing this porky love fest with you. The first task was completing the meal. Chef Sue and I huddled, threw out a few options and eventually settled on adding a touch of piquance and sweetness with an apple compote, spaetzle, and a bacon wrapped baked sweet onion (is it possible to have too much pork? - I don't think so).<br />
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Next I moved on to the wine selection. My thought process started with a medium bodied wine to match the body of the pork, moderate acidity to balance the fat, and prominent fruit (pork and fruit is a natural combination in my mind), and a touch of earthiness or oak to echo the smoke flavor in the pork. With this criteria in place, I still had the decision of going red or white. The balance was tipped in favor of a red when I decided to go in the direction of earthy flavors to add depth rather than oak as a direct mirror of the smoked meat. I settled on the 2009 Frei Brothers Reserve Russian River Valley Pinot Noir.<br />
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The wine answered my desires wonderfully with rich flavors of dark berries and plum, moderate acidity, and pleasant earthy notes. The pairing worked nicely, but I have two minor reservations with the wine. First, I would have liked a touch more acidity. The winemaker appears to have sacrificed acidity for a velvety smooth mouth feel. Second, the alcohol content is high and is not hidden behind the strength of the fruit. Although the pairing was very good, these two aspects make it less than perfect. We enjoyed the wine and would buy it again, but with the acidity and alcohol levels, I would not intentionally compose another pairing.<br />
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<b><u>Recipes</u></b><br />
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<i>Smoked Pork Butt</i><br />
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<div style="font-weight: bold;">
Ingredients for Brine</div>
<ul style="text-align: left;">
<li>½ cup coarse salt</li>
<li>1 cup cider vinegar</li>
<li>1 tablespoon black pepper</li>
<li>1 tablespoon cumin</li>
<li>4 cloves garlic</li>
<li>24 ounces beef broth</li>
<li>1 cup brown sugar</li>
<li>5 pound bag of ice</li>
</ul>
<b>Preparation</b><br />
<ol style="text-align: left;">
<li>Combine all ingredients in a pot over medium heat and stir until all ingredients are incorporated.</li>
<li>Remove from heat and allow to cool.</li>
<li>Thoroughly clean a small cooler (small enough so brining liquid covers the meat, yet tall enough to accommodate a 5 pound bag of ice) and add pork butt, pour brining liquid over the pork, then add a 5 pound bag of ice.</li>
<li>Keep in cooler for 24 hours.</li>
</ol>
<b>Ingredients for Basting Liquid</b><br />
<ul style="text-align: left;">
<li>1 cup cider vinegar</li>
<li>¼ cup balsamic vinegar</li>
<li>1 teaspoon salt</li>
<li>½ teaspoon cumin</li>
<li>½ tablespoon red pepper flakes</li>
<li>1 teaspoon garlic powder</li>
</ul>
<b>Preparation</b><br />
<ol style="text-align: left;">
<li>Combine all ingredients in a bowl and stir.</li>
<li>Preheat smoker to 200-225 degrees F.</li>
<li>Place pork butt in smoker, fat side up. Smoking time is 1 hour per pound of meat.</li>
<li>Baste the pork but with a clean rag or brush every hour.</li>
</ol>
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<i>Spicy Apple Compote</i></div>
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<b>Ingredients</b></div>
<div>
<ul style="text-align: left;">
<li>1 apple diced </li>
<li>water to cover the apples</li>
<li>1 squirt lemon juice</li>
<li>1 tablespoon sugar</li>
<li>dash of cayenne pepper</li>
<li>pinch of salt</li>
</ul>
</div>
<div>
<b>Preparation</b></div>
<div>
<ol style="text-align: left;">
<li>Combine all ingredients in a sauce pan over low heat. Stir occasionally until apple is tender.</li>
</ol>
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<i>Bacon Wrapped Sweet Onions</i></div>
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<b>Ingredients (per serving)</b></div>
<div>
<ul style="text-align: left;">
<li>1 Vidalia onion</li>
<li>2 slices of thick cut bacon</li>
<li>1 pad of butter</li>
<li>salt and pepper to taste</li>
</ul>
</div>
<div>
<b>Preparation</b></div>
<div>
<ol style="text-align: left;">
<li>Peel onion and cut one end to provide a flat surface that lets the onion stand on it’s own.</li>
<li>Cut flat the opposite end of the onion, then carve out a small well to hold the pad of butter. I leave it to you to choose the size of your pad. I love butter and was generous.</li>
<li>Wrap the onion in two strips of thick cut bacon and hold in place with toothpick(s). Season with salt and pepper.</li>
<li>We wrapped the onion in foil and placed in a preheated oven (350 F) for about 30 minutes.</li>
<li>Alternatively (and the way we intend to do it next time), place the onions on a broiler pan that should add more texture to the onion. The process would work equally well on a grill off direct heat.</li>
</ol>
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<i>Spaetzle</i></div>
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<b>Ingredients (per serving)</b></div>
<div>
<ul style="text-align: left;">
<li>1 cup flour</li>
<li>1 egg</li>
<li>2 tablespoons water</li>
<li>1/4 teaspoon salt</li>
</ul>
</div>
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<b>Preparation</b></div>
<div>
<ol style="text-align: left;">
<li>Mix the dough several minutes until glossy. The dough should be wetter than brownie batter but not as wet as pancake batter.</li>
<li>Bring water to boil in a large pot. Reduce heat so water is just under a boil.</li>
<li>Place a portion of the batter on a cutting board (a smooth glass board works best) and spread until about 1/8 to 1/4 inch thickness.</li>
<li>Using a pastry knife or other flat edge, scrape off the batter, 1/4 inch or less into the water.</li>
<li>Allow to cook until the spaetzle floats. Remove, keep warm, and repeat with remainder of batter.</li>
<li>Alternatively, you can take finished spaetzle, brown in a skillet with butter and finish with cheese.</li>
</ol>
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In vino veritas, buen provecho.</div>
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Craig</div>
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<br /></div>Anonymoushttp://www.blogger.com/profile/17503509687598664366noreply@blogger.com0tag:blogger.com,1999:blog-7553177628349130038.post-5523519615521050532012-06-02T08:50:00.000-07:002012-06-02T08:50:39.190-07:00Butter Poached Scallops Filet of Flounder over Pesto Fettucini Paired with 2008 Koonowla Clare Valley Riesling and 2008 Fournier Pere & Fils Sancerre Cuvee Silex<div dir="ltr" style="text-align: left;" trbidi="on">
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Just about a year ago, I prepared and posted an article featuring <a href="http://craigsgrapeadventure.blogspot.com/2011/06/butter-poached-divers-scallops-flounder.html" target="_blank">butter poached divers scallops, flounder filet over pesto fettucini</a>. This meal was a last minute gig and I was not prepared to photograph and did not put much thought into a wine pairing. Since the original post, I prepared it again, made an appropriate wine pairing, and of course, took care of the photography.</div>
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For the recipes, please follow the link to the original post. In this post, I will talk about the wine selection and the joy of our wine pairing (as well as share photographs of round 2).</div>
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In my original post, I recommended a dry riesling. I stick by this recommendation and believe it to be a good choice. However, I did not fully follow my own recommendation and decided to take another path. One of the great things about food and wine pairing is that there is not a single answer. Wines with completely different characteristics can work with a meal for dramatically divergent reasons. This time around I chose a 2008 Koonowla Clare Valley Riesling and 2008 Fournier Pere & Fils Sancerre Cuvee Silex.</div>
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My choice was made on the basis of the need for acidity to balance the richness of the butter poached scallops and prominent bright fruit to balance the strength of the pesto. The 2008 Koonowla Clare Valley Riesling answered brilliantly on both accounts with very nice acidity coupled with bright lemon and green apple fruit flavors. This part of the pairing was brilliant.</div>
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The 2008 Fournier Pere & Fils Sancerre Cuvee Silex from Loire France worked spectacularly with respect to the acidity. This wine is clean and crisp. However, the fruit was more subdued than the Riesling and was balanced with the minerality one would expect from a Sancerre. We were very pleased with the less prominent grapefruit flavors balanced with the minerality and how well this played with the pesto. This was a pleasant surprise that brought smiles around the table.</div>
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As we enter the summer months, this is a somewhat rich yet refreshing meal with equally refreshing wines. I will not repost the recipes here, but encourage you to visit my prior post for the details (<a href="http://craigsgrapeadventure.blogspot.com/2011/06/butter-poached-divers-scallops-flounder.html" target="_blank">butter poached divers scallops, flounder filet over pesto fettucini</a>).</div>
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In vino veritas, buen provecho.</div>
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Craig</div>
</div>Anonymoushttp://www.blogger.com/profile/17503509687598664366noreply@blogger.com0tag:blogger.com,1999:blog-7553177628349130038.post-4476825864921541962012-05-21T05:56:00.000-07:002012-05-21T05:56:28.908-07:00Grilled New York Strip Steak Garlic Foam and Garlic Sauteed Beets Paired with 2008 RdV Vineyards Virginia Rendezvous<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="s1">This pairing is a celebration of grilling season. Well, to be quite honest, I tend to grill all year long, but at the moment, we are quickly approaching Memorial Day in the U.S. which marks the unofficial beginning of summer and a traditional grilling weekend. I tend to side with the Aussies, who I have learned through some good Aussie friends, take their grilling very seriously. It is not just a cliche. As the stories have unfolded over a couple of drinks milling about the grill, Aussies approach grilling with the same dedication as rugby - it is a full contact sport.</span></div>
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<span class="s1">One evening in Abu Dhabi, I was at the home of my good Aussie friend Steve as he was preparing kangaroo loin on the grill. Don’t ask how he was able to get kangaroo in the U.A.E., that is another story. As Steve was carefully grilling the kangaroo, I asked about the barbecue culture in Australia and heard the stories that support the commonly held belief that Aussies love to barbecue. One story that supported the “full contact” version of Aussie grilling is the favored pass time of standing around the hosts grill and critiquing his work. It sounded much like the trash talking that commonly occurs on playing field.</span></div>
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<span class="s1">As you honor our U.S. grilling tradition this weekend, here is a tasty, garlicky approach to making your steak something special. I would only add that maybe some potato salad would be a nice addition.</span></div>
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<span class="s1">First we will start with the steak and my full proof method for perfectly medium rare steak with nice surface texture. Start with a trip to a good butcher and have your steaks cut between 1 and 1/2 inches thick. Avoid freezing - fresh is always more flavorful.</span></div>
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<span class="s1">Before grilling, leave the steaks at room temperature for one hour. If you are using a gas grill, bring it up to full temperature. High heat is important to getting a good seer. Set your timer for two minutes and put the steaks on the grill. If you are using charcoal, place the steaks just off center of the heat. When the timer chimes, take a sip of wine, and make your way back to the grill...don’t be in a rush. Rotate the meat 90 degrees, take another sip of wine and start the timer. Repeat the process flipping the meat on the next turn, and a final 90 rotation to get the hallmark grill lines. In </span>total, the grill time should be about 10 minutes. To test for medium rare, pinch your thumb and forefinger together and feel the pad on your palm just below the thumb, this is what a medium rare steak should feel like.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNR6G3WxyNPBrVCCJMLL8f51t3Qdl598sTTUze1pUGkeQU13EVIHbSJBkF-g0JezS-OydaSGf6Eq6zOHNmsusySwcxDW7ZWZ9szKXnB-QtI4-uLz0RqW5hJPrFOtUg5Ginmpkv-ils_D9U/s1600/2008+RdV+Vineyards+Rendezvous-1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNR6G3WxyNPBrVCCJMLL8f51t3Qdl598sTTUze1pUGkeQU13EVIHbSJBkF-g0JezS-OydaSGf6Eq6zOHNmsusySwcxDW7ZWZ9szKXnB-QtI4-uLz0RqW5hJPrFOtUg5Ginmpkv-ils_D9U/s640/2008+RdV+Vineyards+Rendezvous-1.jpg" width="640" /></a></div>
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<div class="p1">
<span class="s1">This pairing featured the much anticipated RdV Vineyards 2008 Virginia Rendezvous. I had not previously tasted the Rendezvous, but it came highly recommended not only from friends, but from neighboring wineries. We were not disappointed. The wine is exceptionally well balanced - a complete wine with a strong French influence. Rendezvous is a blend of Merlot, Cabernet Sauvignon, Cabernet Franc, and Petit Verdot. The nose is slightly soft but foretells the wonderful subtlety of the wine. With a firm foundation of earthy flavors and well rounded tannins, the wine presents pleasing flavors of dark berries, black cherries, coffee and a hint of leather. A further hint of oak brought this wine back to its roots as a fine Bordeaux style blend. This full rich wine was begging for a bite of the steak.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMLNdZdFxONZUYgbpiwYDy2PomL8LLKlkz7hjGOiMSRmyn30g1vsiGp8zftNkflTsGi-aHHdh0W_jQ-m37Q3UjV4bCT_WJD3Y8p5aHSwBmyQ4qbqXrWWLr1IhZABazmYvEd89TEh17QCY5/s1600/2008+RdV+Vineyards+Rendezvous.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMLNdZdFxONZUYgbpiwYDy2PomL8LLKlkz7hjGOiMSRmyn30g1vsiGp8zftNkflTsGi-aHHdh0W_jQ-m37Q3UjV4bCT_WJD3Y8p5aHSwBmyQ4qbqXrWWLr1IhZABazmYvEd89TEh17QCY5/s640/2008+RdV+Vineyards+Rendezvous.jpg" width="640" /></a></div>
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<span class="s1"><br /></span></div>
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<span class="s1">The pairing was heavenly. With perfectly matched body, the flavors of the wine were free to play joyfully with the perfectly grilled steak and mild garlic presented in the garlic foam and garlic sautéed beets. Other reviews of this wine have noted the strength of the tannins. When paired with the rich steak, this was not a problem for our dinner party as the tannins brought a healthy structure that worked well in combination. However, if you plan to simply sip and enjoy this wonderful wine, I would recommend decanting for an hour or so to let it open up. For our purposes, we decanted, but only for about 30 minutes - more than sufficient for our meal.</span></div>
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<span class="s1"><br /></span></div>
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<span class="s1"><b><u>Recipe</u></b></span></div>
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<span class="s1"><br /></span></div>
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</span></div>
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<span class="s1"><i>Garlic Foam</i></span></div>
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<span class="s1"><i><br /></i></span></div>
<div class="p1">
<span class="s1"><b>Ingredients</b></span></div>
<ul>
<li class="li1"><span class="s1">5 cloves roasted garlic halved</span></li>
<li class="li1"><span class="s1">1 pint heavy cream</span></li>
<li class="li1"><span class="s1">4 ounces cream cheese</span></li>
</ul>
<div class="p1">
<span class="s1"><b>Preparation</b></span></div>
<ol class="ol1">
<li class="li1"><span class="s1">Simmer in sauce pan for 15 minutes.</span></li>
<li class="li1"><span class="s1">Strain, allow to cool for at least 30 minutes.</span></li>
<li class="li1"><span class="s1">Pour into ISI foamer and discharge. If you don’t have a culinary foamer, add a tablespoon of Lecithin to the simmer and when cooled, create the foam with an immersion blender.</span></li>
</ol>
<div class="p1">
<span class="s1">The beats were prepared in sauté pan with garlic and butter. Peel and slice the beats, heat the butter and minced garlic, and sauté until tender.</span></div>
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</div>Anonymoushttp://www.blogger.com/profile/17503509687598664366noreply@blogger.com1tag:blogger.com,1999:blog-7553177628349130038.post-15076829647210395202012-05-08T07:21:00.001-07:002012-05-08T07:21:08.547-07:00Goan Fish Curry Paired with 2009 Delaplane Cellars LoCo Virginia Viognier and 2010 Swedenburg Estate Vineyard Virginia Riesling.<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivARMRqSwgDTPhB10GZ0zTx2iCZRmNdVus2M2bBHeQIFgS211o07Ovu0Upau-wSAJL2RvQEVOlzHa0hL3XBI-b2JsbM_clTer8sJW7SlBJ0h5_ZTrd86zTusnL5Z4Hpo9cIxbxN2y1K4Wd/s1600/Goan+Fish+Curry+and+Naan+(1+of+5).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivARMRqSwgDTPhB10GZ0zTx2iCZRmNdVus2M2bBHeQIFgS211o07Ovu0Upau-wSAJL2RvQEVOlzHa0hL3XBI-b2JsbM_clTer8sJW7SlBJ0h5_ZTrd86zTusnL5Z4Hpo9cIxbxN2y1K4Wd/s1600/Goan+Fish+Curry+and+Naan+(1+of+5).jpg" /></a></div>
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I have a long love affair with Indian food. The amazing aromas, complex flavors, enticing
textures, and beautiful colors make me all tingly inside - not unlike my first
kiss with Joyce Klunder just 39 years ago.
And even better, Indian food is not difficult to prepare – except for
the breads.<o:p></o:p></div>
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To date, I have conquered dhal pouri (see <a href="http://craigsgrapeadventure.blogspot.com/2011/03/curried-chicken-and-potato-roti-paired.html">Curried
Chicken and Potato Roti Paired with Chenin Blanc</a>) and barra (see <a href="http://craigsgrapeadventure.blogspot.com/2011/08/trinidad-doubles-cucumber-chutney.html">Trinidad
Doubles, Cucumber Chutney, Trinidad Pepper Sauce Paired with 2010 Cupcake
Vineyards Marlborough Sauvignon Blanc</a>) but have not yet perfected
naan. My attempt at naan for this
pairing was an admirable effort, but I am not yet satisfied. I am fairly confident in the recipe, but have
not perfected the baking part.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgralzHBWT2neKzl01nPBaSBZSslcvDq7Cm7PCnEhTkXKqJPhVsKi3jSVrAT8g9hoc1Nb6hDGzf1zQiqMOAgDy59LmGXxS42iBee6KMDwHCYb4CBh7LCmOVoaGBJ1AeFP3CNG-fU6vTETAZ/s1600/Goan+Fish+Curry+and+Naan+(5+of+5).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgralzHBWT2neKzl01nPBaSBZSslcvDq7Cm7PCnEhTkXKqJPhVsKi3jSVrAT8g9hoc1Nb6hDGzf1zQiqMOAgDy59LmGXxS42iBee6KMDwHCYb4CBh7LCmOVoaGBJ1AeFP3CNG-fU6vTETAZ/s1600/Goan+Fish+Curry+and+Naan+(5+of+5).jpg" /></a></div>
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When I posted to Facebook about my pending attempt at this
meal, good friend John Downey, mentioned that his lovely wife Ji had nailed the
preparation by grilling the naan. Once I
get the grilling instructions from Ji, I will have a great excuse to prepare
another Indian feast, and report back with my results. <o:p></o:p></div>
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My next attempt at naan may be another shot at Goan fish
curry. Although our meal was excellent,
and our dinner party was all smiles, the dish did not quite meet the memory of
my favored experience of this dish. A
couple years back, I spent about a period working as a consultant in Abu
Dhabi. During my time there, we
frequented a restaurant that in my opinion prepared the best Goan
Curry…period. Now, I am chasing.<o:p></o:p></div>
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In comparison, the recipe you will find here featured more
spice and less sweetness than my memory of the wonderful Abu Dhabi Goan fish
curry. My next attempt will back off
just slightly on the heat and substitute coconut milk for the water in the
gravy.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAJThGOpsj2PwkM5ZF2ACLRiojM-0Fiz-TKQp8_7QNGyHS60RmPcSzNjRgEVfLYQvkXKuxv6ZhH-Uhl0FRU-9IiZh4xmM6es7K7xDwgbmFNyELgugW2p37q6Fzwb9_lBkfiN_f0mAZJOgN/s1600/2010+Swedenburg+Estate+Vineyard+Virginia+Riesling+and+2009+Delaplane+Cellars+LoCo+Virginia+Viognier+(1+of+1).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAJThGOpsj2PwkM5ZF2ACLRiojM-0Fiz-TKQp8_7QNGyHS60RmPcSzNjRgEVfLYQvkXKuxv6ZhH-Uhl0FRU-9IiZh4xmM6es7K7xDwgbmFNyELgugW2p37q6Fzwb9_lBkfiN_f0mAZJOgN/s1600/2010+Swedenburg+Estate+Vineyard+Virginia+Riesling+and+2009+Delaplane+Cellars+LoCo+Virginia+Viognier+(1+of+1).jpg" /></a></div>
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As for the wine pairing, I decided to experiment with two
distinct approaches to balancing the moderate heat of the curry. I chose a Virginia Riesling intending to
balance the piquance with sweetness, and a Virginia Viognier as a fruit forward
approach to provide balance. We were
rewarded with two excellent pairings, but the dinner crowd nodded in agreement
that the Riesling made the better pairing.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhjdncgbPNEgPgVOx0SvDWPcFKgsaaTQ0U1Sl3_M2hfY4mAEKwTncDTSxjvF-rxCynfR9QLYKnLwOf6F8zaOqcFpR7JItPps9p6ac8Snw-nBubDbFURODbrDQvVzISWWAZKVQ_MvW4hto5/s1600/2009+Delaplane+Cellars+LoCo+Virginia+Viognier+(1+of+1).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhjdncgbPNEgPgVOx0SvDWPcFKgsaaTQ0U1Sl3_M2hfY4mAEKwTncDTSxjvF-rxCynfR9QLYKnLwOf6F8zaOqcFpR7JItPps9p6ac8Snw-nBubDbFURODbrDQvVzISWWAZKVQ_MvW4hto5/s1600/2009+Delaplane+Cellars+LoCo+Virginia+Viognier+(1+of+1).jpg" /></a></div>
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Our first wine was a 2009 Delaplane Cellars LoCo Virginia
Viognier featuring aromas and flavors of apricot, peach and honeysuckle with a
full rich mouth feel one would expect from a full bodied Chardonnay. My pairing instincts were good – the fruit of
the Viognier did a splendid job of balancing the heat of the curry. The full body also did a fine job of standing
up to the richness of the dish. The only
downfall of this pairing was the attenuation of the fruit flavors which faded
quickly when faced with the boldness of the curry. I would guess this wine will do much better
with respect to allowing the fruit flavors to linger with the recipe
modifications I mentioned earlier.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaUu1qvqfD4fu2e2q3bVq8T079BYK1nIyvU4Cea1o4cQzoR0hAYI_UrgKLrYkLaXt5Wok4TxyKYE2NevAwhfPMiXFoRjVTKr7n8WK1PXDxU1DYWz5UZbPf6PhQAq-YW9b8tqKAkwNgsdq3/s1600/2010+Swedenburg+Estate+Vineyard+Virginia+Riesling++(1+of+1).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaUu1qvqfD4fu2e2q3bVq8T079BYK1nIyvU4Cea1o4cQzoR0hAYI_UrgKLrYkLaXt5Wok4TxyKYE2NevAwhfPMiXFoRjVTKr7n8WK1PXDxU1DYWz5UZbPf6PhQAq-YW9b8tqKAkwNgsdq3/s1600/2010+Swedenburg+Estate+Vineyard+Virginia+Riesling++(1+of+1).jpg" /></a></div>
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The second wine on our pairing list was the 2010 Swedenburg
Estate Vineyard Virginia Riesling. The
principal characteristics of this wine that made for a successful pairing
include prominent green apple flavors accompanied by a pleasant floral aroma,
mild sweetness and well balanced acidity.
Unlike the Viognier, the sweetness and strong acidity led to a longer
finish that lingered through each bite of the curry. Without the sudden vanishing of flavor, we
reached our unanimous agreement that the Riesling was the preferred pairing.<o:p></o:p></div>
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As a side note, in absence of the pairing, I preferred the
Viognier. The 2009 Delaplane Cellars
LoCo Virginia Viognier is a wonderfully complex and rich wine featuring
beautiful fruit flavors and well balanced acidity. For my drier taste preference, the 2010
Swedenburg Estate Vineyard Virginia Riesling is too sweet – but exactly the
reason it worked so well with the Goan fish curry.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGrZJsee9EqRzBAWBul9vozZ06lGyxSuT6TQO24CDcBLsjTelXAdBcNLS-7ST8ABr4wMJtTz1sOonbmCLfkmTBSfNvpsY52aHV8qUP5yZtQRtOHQ3UqJ_4RHAH6w1_sDx9mYL_gdiX4wgN/s1600/Goan+Fish+Curry+and+Naan+(4+of+5).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGrZJsee9EqRzBAWBul9vozZ06lGyxSuT6TQO24CDcBLsjTelXAdBcNLS-7ST8ABr4wMJtTz1sOonbmCLfkmTBSfNvpsY52aHV8qUP5yZtQRtOHQ3UqJ_4RHAH6w1_sDx9mYL_gdiX4wgN/s1600/Goan+Fish+Curry+and+Naan+(4+of+5).jpg" /></a></div>
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<b><u>Recipes<o:p></o:p></u></b></div>
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<i>Goan Fish Curry<o:p></o:p></i></div>
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<b>Ingredients<o:p></o:p></b></div>
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<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">2
pounds fish cleaned and cut into 1 inch cubes. Any firm white fish or tuna will work
well. I used Basa – an inexpensive
Asian catfish.<o:p></o:p></li>
<li class="MsoNormal">Pulp
from two tamarind pods<o:p></o:p></li>
<li class="MsoNormal">2
medium onions diced<o:p></o:p></li>
<li class="MsoNormal">2 medium
tomatoes diced<o:p></o:p></li>
<li class="MsoNormal">8
dried red chilies with stems removed<o:p></o:p></li>
<li class="MsoNormal">2 tablespoons
minced garlic<o:p></o:p></li>
<li class="MsoNormal">1 ½
tablespoons fresh finely grated ginger<o:p></o:p></li>
<li class="MsoNormal">1 ½ cups
grated coconut<o:p></o:p></li>
<li class="MsoNormal">2 tablespoons
coriander powder<o:p></o:p></li>
<li class="MsoNormal">2 tablespoons
cumin powder<o:p></o:p></li>
<li class="MsoNormal">1/2 teaspoon
turmeric powder<o:p></o:p></li>
<li class="MsoNormal">1/2 teaspoon
hot red chili powder<o:p></o:p></li>
<li class="MsoNormal">2 jalapeno
peppers diced<o:p></o:p></li>
<li class="MsoNormal">2 tablespoons
ghee<o:p></o:p></li>
<li class="MsoNormal">2 cups
water<o:p></o:p></li>
<li class="MsoNormal">Salt
to taste<o:p></o:p></li>
</ul>
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<b>Preparation<o:p></o:p></b></div>
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<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal">Put the onion, tomato,
coconut, ginger, garlic, jalapenos, dry red chillies, all the spices, tamarind
pulp, and water into your food blender and blend until smooth. <o:p></o:p></li>
<li class="MsoNormal">Heat a large skillet on a
medium heat, add ghee.<o:p></o:p></li>
<li class="MsoNormal">Add the blended mixture
and heat for about 5 minutes.<o:p></o:p></li>
<li class="MsoNormal">Adjust seasoning (salt),
reduce heat and simmer for another 10 minutes.<o:p></o:p></li>
<li class="MsoNormal">Add the fish and continue
to simmer uncovered for 10 minutes stirring occasionally.<o:p></o:p></li>
<li class="MsoNormal">Serve over basmati rice.<o:p></o:p></li>
</ol>
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<i>Naan<o:p></o:p></i></div>
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<b>Ingredients<o:p></o:p></b></div>
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<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">1 ½ teaspoons
dry yeast<o:p></o:p></li>
<li class="MsoNormal">1 cup
warm water<o:p></o:p></li>
<li class="MsoNormal">1 ½ teaspoons
sugar<o:p></o:p></li>
<li class="MsoNormal">3 cups
all-purpose flour<o:p></o:p></li>
<li class="MsoNormal">2
teaspoon salt<o:p></o:p></li>
<li class="MsoNormal">6 tablespoons
ghee <o:p></o:p></li>
<li class="MsoNormal">3 tablespoons
yoghurt<o:p></o:p></li>
</ul>
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<b>Preparation<o:p></o:p></b></div>
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<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal">Add the dry yeast and
sugar to the warm water and stir till the yeast is dissolved. Set aside
until the mixture begins to froth. <o:p></o:p></li>
<li class="MsoNormal">Add flour, salt, yeast
mixture, 3 tablespoons of ghee and all the yogurt to a mixing bowl
and knead with a dough hook (or you can do it manually).<o:p></o:p></li>
<li class="MsoNormal">Cover and allow to rest
for about 90 minutes or until the dough doubles in volume.<o:p></o:p></li>
<li class="MsoNormal">Punch the dough down and
knead again for 10 minutes.<o:p></o:p></li>
<li class="MsoNormal">Equally divide the dough
and form 8 round balls.<o:p></o:p></li>
<li class="MsoNormal">Lightly flour a rolling
surface and roll out to 7 inch
circles.<o:p></o:p></li>
<li class="MsoNormal">Preheat your oven 400 F.<o:p></o:p></li>
<li class="MsoNormal">Grease a sheet pan with
the remaining ghee and cook the naan (three at a time) until the Naan
begins to puff out and get lightly brown. Flip the Naan and repeat.<o:p></o:p></li>
</ol>
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In vino veritas, buen provecho.<o:p></o:p></div>
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<span style="font-family: Cambria; font-size: 12.0pt; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: "MS 明朝"; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">Craig</span><!--EndFragment-->
</div>Anonymoushttp://www.blogger.com/profile/17503509687598664366noreply@blogger.com0tag:blogger.com,1999:blog-7553177628349130038.post-83838266242886945512012-05-06T05:34:00.001-07:002012-05-06T05:38:07.990-07:00Slow Smoked Pork Shoulder with a Barbecue Rag Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
Hello friends. Today we are going a little off script. No photos, no wine pairing (although I will offer some suggestions). Yesterday, Chef Sue smoked a pork shoulder basted with a barbecue rag sauce that was absolutely heavenly. Although we did not intend this as one of our normal wine pairings (and therefore no photos and no wine pairing assessment), the smoked pork shoulder was just too good to keep to myself.<br />
<br />
If you decide to try this preparation, there are a number of wines that I would recommend. Here is my list of potentially good choices:<br />
<ul style="text-align: left;">
<li>Pinot Noir</li>
<li>A red Bordeaux or a Bordeaux style blend</li>
<li>Syrah/Shiraz</li>
<li>Cabernet Franc</li>
<li>Chenin Blanc</li>
<li>Chardonnay</li>
<li>Sauvignon Blanc</li>
</ul>
<div>
<b><u>Recipe</u></b></div>
<div>
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<div>
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<b>Ingredients</b></div>
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<ul style="text-align: left;">
<li><span style="text-indent: -0.25in;">1 bone-in Pork shoulder</span></li>
<li><span style="text-indent: -0.25in;">2 cups cider vinegar</span></li>
<li><span style="text-indent: -0.25in;">¼ cup maple syrup</span></li>
<li><span style="text-indent: -0.25in;">½ cup brown sugar</span></li>
<li><span style="text-indent: -0.25in;">1 teaspoon coriander</span></li>
<li><span style="text-indent: -0.25in;">1 teaspoon cayenne pepper</span></li>
<li><span style="text-indent: -0.25in;">1 teaspoon cumin</span></li>
<li><span style="text-indent: -0.25in;">1 teaspoon each salt and pepper for rag sauce</span></li>
<li><span style="text-indent: -0.25in;">Salt and pepper for seasoning the pork shoulder</span></li>
</ul>
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<ol style="text-align: left;">
<li><span style="text-indent: -0.25in;">Preheat smoker to 200-225 degrees</span></li>
<li><span style="text-indent: -0.25in;">Generously season pork shoulder with salt and
pepper and place in smoker.</span></li>
<li><span style="text-indent: -0.25in;">Combine all non-pork ingredients to make a
basting sauce also known as a rag sauce (the masters of BBQ often apply their
basting sauce with a new clean rag mop or kitchen rag – hence a rag sauce).</span></li>
<li><span style="text-indent: -0.25in;">Every half hour, brush basting sauce over the
pork shoulder with a basting brush or your choice of clean rag.</span></li>
<li><span style="text-indent: -0.25in;">Continue cooking in smoker until you reach an
internal temperature of 170 degrees.
Plan on approximately one hour per pound.</span></li>
<li><span style="text-indent: -0.25in;">Allow pork shoulder to rest, covered with a
towel, for ½ hour.</span></li>
<li><span style="text-indent: -0.25in;">Serve with any leftover rag sauce on the side.</span></li>
</ol>
In vino veritas, buen provecho.<br />
<br />
Craig<br />
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</div>Anonymoushttp://www.blogger.com/profile/17503509687598664366noreply@blogger.com2tag:blogger.com,1999:blog-7553177628349130038.post-4830475613828661452012-05-03T17:10:00.001-07:002012-05-03T17:10:31.408-07:00Virginia Wine Blogs<div dir="ltr" style="text-align: left;" trbidi="on">
Now that I am in the midst of my second food and wine pairing book - devoted exclusively to Virginia Wines - I am doing my level best to drink (lots) and get smart about Virginia wines. As part of my research, I put together a list of all the blogs devoted to Virginia wines.<br />
<br />
While not all of the blogs address Virginia wines exclusively, they all feature Virginia wines prominently. As I visited each of the blogs I found a wide diversity in focus, but nearly all are well written and informative. The list includes blogs that look at Virginia wine casually, reviews of visits to Virginia wineries and vineyards, behind the scenes looks at the wine industry, and in depth wine analysis. In summary, this list includes something for just about everyone.<br />
<br />
For the bloggers out there, if I have missed your contribution, I apologize. Send me a note or a comment, and I will be happy to include you as well. What did I miss? As a point of commentary, the length and breadth of this list speaks directly to the bourgeoning success of Virginia wine. Look back in time just 5 years, and this list would be much shorter.<br />
<br />
There are a number of other informative resources devoted to Virginia wine. I will post a (hopefully) comprehensive list of these as well. If you have a recommendation for the list of Virginia wine resources, please let me know.<br />
<br />
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<!--StartFragment-->
<br />
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Anything Wine: <a href="http://anythingwine.wordpress.com/">http://anythingwine.wordpress.com/</a><o:p></o:p></div>
<div class="MsoNormal">
Beltway Bacchus: <a href="http://beltwaybacchus.blogspot.com/">http://beltwaybacchus.blogspot.com/</a><o:p></o:p></div>
<div class="MsoNormal">
Cellar Blog: <a href="http://www.cellarblog.org/">http://www.cellarblog.org/</a><o:p></o:p></div>
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Chalottesville UnCorked:
<a href="http://cvilleuncorked.com/">http://cvilleuncorked.com/</a><o:p></o:p></div>
<div class="MsoNormal">
Dave McIntyre’s Wine Vine:
<a href="http://dmwineline.typepad.com/wineline/">http://dmwineline.typepad.com/wineline/</a><o:p></o:p></div>
<div class="MsoNormal">
Drink What You Like: <a href="http://drinkwhatyoulike.wordpress.com/">http://drinkwhatyoulike.wordpress.com/</a><o:p></o:p></div>
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East Coast Wineries: <a href="http://eastcoastwineries.blogspot.com/">http://eastcoastwineries.blogspot.com/</a><o:p></o:p></div>
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Hagarty on Wine: <a href="http://www.hagarty-on-wine.com/OnWineBlog/">http://www.hagarty-on-wine.com/OnWineBlog/</a><o:p></o:p></div>
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Keswick Vineyards: <a href="http://keswickvineyard.wordpress.com/">http://keswickvineyard.wordpress.com/</a><o:p></o:p></div>
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Kristy Wine Vine: <a href="http://kristywinevine.blogspot.com/">http://kristywinevine.blogspot.com/</a><o:p></o:p></div>
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Love VA Wine: http://www.lovevawine.com/blog.html/</div>
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My Vine Spot: <a href="http://vinespot.blogspot.com/">http://vinespot.blogspot.com/</a><o:p></o:p></div>
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Notaviva Vineyards Blog:
<a href="http://www.notavivavineyards.com/weblog/">http://www.notavivavineyards.com/weblog/</a><o:p></o:p></div>
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Richard Leahy’s Wine Report:
<a href="http://www.richardleahy.com/">http://www.richardleahy.com/</a><o:p></o:p></div>
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Sébastien
Marquet: <a href="http://www.sebastienmarquet.com/">http://www.sebastienmarquet.com/</a><o:p></o:p></div>
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Swirl, Sip, Snark: <a href="http://swirlsipsnark.com/">http://swirlsipsnark.com/</a><o:p></o:p></div>
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The Burg Chronicles: <a href="http://burgchronicles.blogspot.com/">http://burgchronicles.blogspot.com/</a><o:p></o:p></div>
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The Other 46: <a href="http://theother46.com/">http://theother46.com/</a><o:p></o:p></div>
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Uncork Virginia: <a href="http://uncorkvirginia.blogspot.com/">http://uncorkvirginia.blogspot.com/</a><o:p></o:p></div>
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Virginia Pour House: <a href="http://virginiapourhouse.com/">http://virginiapourhouse.com/</a><o:p></o:p></div>
<div class="MsoNormal">
Virginia Wine Dogs: <a href="http://vawinedogs.blogspot.com/">http://vawinedogs.blogspot.com/</a><o:p></o:p></div>
<div class="MsoNormal">
Virginia Wine Events: <a href="http://www.virginiawineevents.com/">http://www.virginiawineevents.com/</a><o:p></o:p></div>
<div class="MsoNormal">
Virginia Wine Girl: <a href="http://virginiawinegirl.blogspot.com/">http://virginiawinegirl.blogspot.com/</a><o:p></o:p></div>
<div class="MsoNormal">
Virginia Wine Guide Online:
<a href="http://vwg-online.com/">http://vwg-online.com/</a><o:p></o:p></div>
<div class="MsoNormal">
Virginia Wine In My Pocket:
<a href="http://vawineinmypocket.com/">http://vawineinmypocket.com/</a><o:p></o:p></div>
<div class="MsoNormal">
Virginia Wine Know: <a href="http://virginiawineknow.wordpress.com/">http://virginiawineknow.wordpress.com/</a><o:p></o:p></div>
<div class="MsoNormal">
Virginia Wine Lover
E-Newsletter: <a href="http://www.vawinelover.com/">http://www.vawinelover.com</a><o:p></o:p></div>
<div class="MsoNormal">
Virginia Wine Notebook: <a href="http://vawinenb.blogspot.com/">http://vawinenb.blogspot.com/</a><o:p></o:p></div>
<div class="MsoNormal">
Virginia Wine Pointer: <a href="http://vawinepointer.blogspot.com/">http://vawinepointer.blogspot.com/</a><o:p></o:p></div>
<div class="MsoNormal">
Virginia Wine Time: <a href="http://www.virginiawinetime.com/">http://www.virginiawinetime.com/</a><o:p></o:p></div>
<div class="MsoNormal">
Virginia Wine TV: <a href="http://www.virginiawinetv.com/">http://www.virginiawinetv.com/</a><o:p></o:p></div>
<div class="MsoNormal">
Wannabe Wino Wine Blog:
<a href="http://wannabewino.com/">http://wannabewino.com/</a><o:p></o:p></div>
<div class="MsoNormal">
Wine About Virginia: <a href="http://wineaboutvirginia.blogspot.com/">http://wineaboutvirginia.blogspot.com/</a><o:p></o:p></div>
<div class="MsoNormal">
Wine Compass: <a href="http://winecompass.blogspot.com/">http://winecompass.blogspot.com/</a><o:p></o:p></div>
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Wine Cruisers: <a href="http://www.winecruisers.com/">http://www.winecruisers.com/</a><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In vino veritas, buen provecho.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Craig</div>
<!--EndFragment--></div>Anonymoushttp://www.blogger.com/profile/17503509687598664366noreply@blogger.com4tag:blogger.com,1999:blog-7553177628349130038.post-90124620304819195522012-05-02T06:43:00.001-07:002012-05-02T06:43:35.857-07:00Chicago Recap<div dir="ltr" style="text-align: left;" trbidi="on">
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As I mentioned in my last post, Chef Sue and I went to Chicago this past weekend to attend the wedding of good friends Nora and Michael. Before I get into the culinary adventure, a few words about the wedding. I can't tell you how impressed I was with the simple elegance of this wedding. Although you may want to discount my bias imparted by being part of the celebration for our friends, I will honestly tell you this was a beautiful event. The wedding bypassed some of the grand flourishes of limos, huge flowers, dresses worn once, and the like found at many of these ceremonies. I found the simple focused approach refreshing and elegant. Nora was stunning, and Michael could not have looked happier. Nicely done Nora and Michael! Best wishes for a long and loving life together.<br />
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Now on to the food. With only two days, our culinary excursion was clearly limited, but we did our best. I'm quite sure I regained 5 of the 10 pounds I recently lost. Our first stop was the Billy Goat Tavern. Fitst, I will tell you that a visit to the Billy Goat Tavern is not about the food. A stop at the Billy Goat Tavern is more about history, tradition, and curiosity. The Lincoln Tavern was purchased in 1934 by Greek immigrant William "Billy Goat" Sianis and eventually renamed to the Billy Goat Tavern after Sianis adopted a goat which fell off a passing truck and grew a goatee resulting in the nickname Billy Goat.<br />
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Sianis and his pet goat Murphy hold a special place in Cubs baseball history. According to the Billy Goat Tavern website:<br />
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<i>"October 6th, a sad day in Cubs history. The Cubs entered
game four of the World Series leading the Detroit Tigers 2 games to 1, and
needing to win only two of the next four games played at Wrigley Field. A local
Greek, William "Billy Goat" Sianis, owner of the Billy Goat Tavern
and a Cubs fan, bought two tickets to Game four. Hoping to bring his team good
luck he took his pet goat, Murphy, with him to the game. At the entrance to the
park, the Andy Fran ushers stopped Billy Goat from entering saying that no
animals are allowed in the park. Billy Goat, frustrated, appealed to the owner
of the Cubs, P.K. Wrigley. Wrigley replied, "Let Billy in, but not the
goat." Billy Goat asked, "Why not the goat?" Wrigley answered,
"Because the goat stinks." According to legend, the goat and Billy
were upset, so then Billy threw up his arms and exclaimed, "The Cubs ain't
gonna win no more. The Cubs will never win a World Series so long as the goat
is not allowed in Wrigley Field." The Cubs were officially cursed.
Subsequently, the Cubs lost game four, and the remaining series getting swept
at home and from the World Series. Billy Goat promptly sent a telegram to P.K.
Wrigley, stating, "Who stinks now?"</i></div>
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The Billy Goat Tavern also gained fame in 1978 in the SNL skit featuring John Belushi, Dan Ayroyd, Bill Burray and Loraine Newman. Anyone watching SNL in the era is sure to remember the line "cheezborger, cheezborger, cheezborger, no pepsi...coke. Of course, we both had a cheezborger, chips and a coke - no pepsi.</div>
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After the Billy Goat, we set out to find a Chicago hot dog. With plenty of advice including impromptu street interrogation, we ended up at Portillos where Chef Sue had a traditional Chicago hot dog, and I had a char-grilled Maxwell Street style Polish. Chef Sue's dog was good, but she did not find it memorable. On the other hand, my Maxwell Street style Polish was an event in a bun. Simple and delicious, it features a grilled Polish sausage with mustard and heaped with grilled onions. On it's own, this is worth a trip to Chicago.</div>
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Our next stop was breakfast on Sunday morning. This stop at Eggsperience was more a matter of hunger than a unique experience. The notable part of this breakfast was the HUGE midwest portions. It is common for Sue to eat most of her meal, and I do the cleanup. In this case, neither of us could finish. It was solid home cooking, but twice the volume necessary.</div>
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Our final stop came as we were walking through Oak Park and appreciating the architecture of Frank Lloyd Wright. Just as we were finishing our walk, hunger pangs growing, we came to a corner and were overwhelmed by the wonderful aromas of Indian food. We stood on the corner using our noses to guide us to the source. A puzzled resident walked by with a quizzical look on her face as our noses worked like divining rods. She asked if we needed help, and we asked where we might find the source of the wonderful fragrance. She pointed us to a small restaurant around the corner. Bingo!</div>
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We decided to continue to the last stop on our walking tour - the Frank Lloyd Wright designed Unity Temple. We returned to the Indian restaurant after touring the temple to great disappointment - it was closed. In the end, this turned out to be good fortune. We looked across the street and found a Greek restaurant named Papaspiros. We were very pleased with the find - we had Greek food on our list for things to do in Chicago - and we were not disappointed. As we entered Papaspiros, we found lines of tables drawn together to accommodate the large groups. We felt as though we were intruding on a large Greek family dinner. Everyone was Greek - the clientele, the staff, the cooks - all Greek. We were in the right place.</div>
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I quickly targeted the braised lamb while Chef Sue decided on the Greek combination plate. I then set my sights on the wine list - all Greek wines. As I was considering the wines, the waiter stopped by and said "what do you want, red, white, dry, off-dry?" I replied I was looking for a dry red. He said "stop reading, I will bring you wine." I decided to play along and let destiny run its course. We were rewarded with a brilliant Greek Nemeo. I was not familiar with this grape, but was gushing with pleasure after the first sip. Sometimes it is good to simply take advantage of chance and coincidence. The restaurant was entertaining, the food spectacular, and the wine a beautiful surprise.</div>
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In vino veritas, buen provecho.</div>
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Craig</div>
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<!--EndFragment--></div>Anonymoushttp://www.blogger.com/profile/17503509687598664366noreply@blogger.com0tag:blogger.com,1999:blog-7553177628349130038.post-25273105297914631572012-04-27T05:33:00.000-07:002012-04-27T05:33:28.221-07:00A Wedding in Chicago and Chicago Street Food<div dir="ltr" style="text-align: left;" trbidi="on">
This weekend Chef Sue and I are off on an adventure to Chicago. The purpose of the visit is to attend the wedding of good friends Nora and Michael, but we plan on making it more of an adventure than just the pleasure of attending the wedding of our friends. The first part of the adventure begins this afternoon when we board a train for Chicago. I am a big fan of train travel as it is much more relaxing (albeit slower) than air travel...and bonus...we can sit in comfortable seats and enjoy a REAL bottle of wine and some cheese from Cowgirl Creamery. I have traveled between DC and NY many times via train, but a 14 hour overnight trip to Chicago could be great fun - or complete torture. I will let you know.<br />
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The second part of the adventure will be exploring street food in Chicago. Although <span style="background-color: white; text-align: -webkit-auto;"><span style="line-height: 16px;">Chicago has all sorts of ancient and prohibitive street-food laws—food trucks, carts and, yes, even hot dog vendors are rarely seen—I am told there are still some soulful dishes being served on the city’s sidewalks if you know where to find them. I don't yet know where to find them, but I am bringing comfortable shoes and am ready to set out on a culinary expedition. In the event we are less successful than hoped, I am confident we will at least find some hole-in-the-wall places offering something unique.</span></span></div>
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<span style="background-color: white; text-align: -webkit-auto;"><span style="line-height: 16px;">If you know Chicago and have any recommendations, I would love to hear from you.</span></span></div>
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<span style="background-color: white; text-align: -webkit-auto;"><span style="line-height: 16px;">I will have camera in hand and promise to report on our adventure next week.</span></span></div>
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<span style="background-color: white; text-align: -webkit-auto;"><span style="line-height: 16px;">In vino veritas, buen provecho.</span></span></div>
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<span style="background-color: white; text-align: -webkit-auto;"><span style="line-height: 16px;">Craig</span></span></div>
</div>Anonymoushttp://www.blogger.com/profile/17503509687598664366noreply@blogger.com1tag:blogger.com,1999:blog-7553177628349130038.post-85383244023901292272012-04-23T06:20:00.000-07:002012-04-23T06:20:06.071-07:00Grilled Mole Marinated Steak Paired with 2010 Barboursville Vineyards Reserve Virginia Barbera<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjNIMIzFB2lBbzJLHUZYF_-wp5UPjboZeHYZrWRY6pg5wnfzxKc3U7tzljCXnsHJtGeVRrYz-_kpSpa8DyDYankFe6Z5mJJe1EhAWXOttiEsWF7SrhyrDRSEg_L0EiQrL37AT_cmTbOhwd/s1600/Grilled+Mole+Marinated+Steaks+with+Fresh+Asparagus+Grilled+Corn+and+New+Potatoes-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjNIMIzFB2lBbzJLHUZYF_-wp5UPjboZeHYZrWRY6pg5wnfzxKc3U7tzljCXnsHJtGeVRrYz-_kpSpa8DyDYankFe6Z5mJJe1EhAWXOttiEsWF7SrhyrDRSEg_L0EiQrL37AT_cmTbOhwd/s1600/Grilled+Mole+Marinated+Steaks+with+Fresh+Asparagus+Grilled+Corn+and+New+Potatoes-2.jpg" /></a></div>
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<span class="s1">When developing a recipe or wine pairing, much of the fun for me is found in discovering an inspiration for the meal. In other words, finding a theme, purpose or other cohesive thought for the meal. In this case, the motivation comes from the soon arriving Cinco de Mayo.</span></div>
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<span class="s1">According to Wikipedia, “<i>Cinco de Mayo is celebrated nationwide in the United States and regionally in Mexico, primarily in the state of Puebla, where the holiday is called El Dia de la Batalla de Puebla. The date is observed in the United States as a celebration of Mexican heritage and pride, and to commemorate the cause of freedom and democracy during the first years of the American Civil War. In the state of Puebla, the date is observed to commemorate the Mexican army's unlikely victory over French forces at the Battle of Puebla on May 5, 1862, under the leadership of General Ignacio Zaragoza Seguín. Contrary to widespread popular belief, Cinco de Mayo is not Mexico's Independence Day—the most important national patriotic holiday in Mexico—which is actually celebrated on September 16.</i>”</span></div>
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<span class="s1">Imagine my shock when I read this and found that it </span>was not a celebration concocted by Corona and Jose Cuervo! Regardless of origin, Cinco de Mayo was the inspiration for this meal and pairing. Chef Sue and I started throwing around ideas which were quite opposed. I focused on coastal foods dominated by a variety of seafood, while Chef Sue went directly to the interior. In the end, Chef Sue exerted her Alpha dominance and I conceded knowing that a return to Mexican inspired seafood will not be far away.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf1ikihkvUMQ2o8bwBnBNVz8GEpqpkJFAK199dM2qN_f6rVu2XJxH5v3JFw_6sZJskAqCsVqgmADiMZ8mCEljFvKiHQ4T99lZwUZQhQoRecxkDi98hbXFX6wSwpL5nlyPG-kVYAbC-10rJ/s1600/Grilled+Mole+Marinated+Steaks+with+Fresh+Asparagus+Grilled+Corn+and+New+Potatoes.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf1ikihkvUMQ2o8bwBnBNVz8GEpqpkJFAK199dM2qN_f6rVu2XJxH5v3JFw_6sZJskAqCsVqgmADiMZ8mCEljFvKiHQ4T99lZwUZQhQoRecxkDi98hbXFX6wSwpL5nlyPG-kVYAbC-10rJ/s1600/Grilled+Mole+Marinated+Steaks+with+Fresh+Asparagus+Grilled+Corn+and+New+Potatoes.jpg" /></a></div>
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<span class="s1">Chef Sue’s creation featured a mole sauce as the heart of the meal. I love mole and was pleased with her decision. On top of that, she executed the mole perfectly. In my mind, preparing an exceptional mole is all about balancing the heat from the chile with the chocolate. If either is out of balance, I would judge it as inferior. Chef Sue’s recipe strikes the perfect balance.</span></div>
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<span class="s1">To accompany the mole marinated grilled steak, we prepared grilled corn basted with a spicy cream sauce, asparagus grilled in a pouch with lemon and olive oil, and new potatoes boiled then tossed in olive oil and simply seasoned with salt and pepper. In combination, this entire meal is a very simple preparation featuring the natural flavors of fresh vegetables with Mexican inspired sauces bringing focus to our culinary celebration.</span></div>
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<span class="s1">The pairing for this meal was a bit of a challenge. With grilled steak and mole at center stage, selecting a full bodied red was the easy part. My concern came when considering the piquance of the mole. I decided to go with a fruit forward approach and hopes of the fruit flavors balancing the heat while echoing the chocolate component of the mole.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibBFRyfwd4w8g8RxbOm0acF6YWK_wn0v-HHGHGkDSRMCFgOqY2a0kus2NK2OB-5P7hWgKrTTMwZtY5naE6O2G4oTSzbamfrZc7AO0okkzEbDcjlToeavrWu9-L_y8Ekg_WGhz1GacISZyW/s1600/2010+Barboursville+Vineyards+Reserve+Virginia+Barbera-3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibBFRyfwd4w8g8RxbOm0acF6YWK_wn0v-HHGHGkDSRMCFgOqY2a0kus2NK2OB-5P7hWgKrTTMwZtY5naE6O2G4oTSzbamfrZc7AO0okkzEbDcjlToeavrWu9-L_y8Ekg_WGhz1GacISZyW/s1600/2010+Barboursville+Vineyards+Reserve+Virginia+Barbera-3.jpg" /></a></div>
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<span class="s1">My wine selection was the 2010 </span>Barboursville Vineyards Reserve Virginia Barbera. In general, Barbera is an exceptionally food friendly wine with good acidity, low tannins, and flavors of raspberry, blackberry, cherry and vanilla notes depending on fruit yield and ripeness, oak treatment, and climate.</div>
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<span class="s1">We found the 2010 Barboursville Vineyards Reserve Virginia Barbera an excellent example of a classic Barbera. It was wonderful. It was beyond wonderful - I was simply gushing over this wine. Here are the tasting notes from the winemaker:</span></div>
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<span class="s1">“<i>A full bodied red wine with intense raspberry, cherry and anise aromas and flavors. an overlay of vanilla precedes a direct and well rounded finish. This wine is well structured and has good aging potential.</i>”</span></div>
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<span class="s1">I would like to say more, but these notes directly reflect our experience. The intense fruit flavors were well balanced and a true joy. Although the winemaker suggests this wine has good aging potential, it is drinking exceptionally well now. Go ahead and try to keep it in your cellar for a while - I dare you!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpiQaTYMqv9GE9M59j3BHduxUYwFSFtmmGJxLBuwCODP30GosMWcEVAY8XtmbaG_f_OlGthc9dN8yW0E5fxkbhe4pe2ZxiM2bqY6krkLObwAMxfMEnLm4gV3oBChHAnIHZU9_VC9j6YhGx/s1600/2010+Barboursville+Vineyards+Reserve+Virginia+Barbera-4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpiQaTYMqv9GE9M59j3BHduxUYwFSFtmmGJxLBuwCODP30GosMWcEVAY8XtmbaG_f_OlGthc9dN8yW0E5fxkbhe4pe2ZxiM2bqY6krkLObwAMxfMEnLm4gV3oBChHAnIHZU9_VC9j6YhGx/s1600/2010+Barboursville+Vineyards+Reserve+Virginia+Barbera-4.jpg" /></a></div>
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<span class="s1">I was exceptionally pleased with the pairing...the balance was perfect. However, as we discussed the pairing, Chef Sue commented that the wonderful fruit flavors in the wine could have stood up to a more aggressive approach to the mole. In other words, Chef Sue thought the wine would have complemented the mole with even more piquance and deep chocolate flavor. I can’t disagree, but I was nothing but smiles with each sip and morsel.</span></div>
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<span class="s1"><b><u>Recipes</u></b></span></div>
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<span class="s1"><i>Mole</i></span></div>
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<span class="s1"><b>Ingredients</b></span></div>
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<ul style="text-align: left;">
<li>1 green pepper</li>
<li>1 red pepper</li>
<li>1 ½ medium onions</li>
<li>2 medium tomatoes</li>
<li>1 can chicken broth</li>
<li>1/4 cup sofrito (Latino soup base)</li>
<li>1 teaspoon hot chili powder</li>
<li>4 ancho chile peppers</li>
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<span class="s1"><b>Preparation</b></span></div>
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<li>Halve the peppers and clear seeds.</li>
<li>Peel and halve the onions.</li>
<li>Halve the tomatoes.</li>
<li>Place all vegetables on a sheet pan and place under the broiler until skin on the peppers begin to char. Let the peppers cool and peel the skin.</li>
<li>In a pot, add the chicken broth, sofrito, ancho peppers, salt and pepper to taste and 1 teaspoon hot chili pepper. Bring to a boil.</li>
<li>When the stems of the ancho peppers loosen from boiling, remove stems.</li>
<li>Add broiled vegetables to the pot. Continue to cook for 10 minutes on a low boil.</li>
<li>Pour ingredients of the pot into a blender and blend until smooth. Add ¼ cup of dark chocolate chips and blend to incorporate. Adjust seasoning.</li>
<li>Marinate steaks in mole for at least one hour (up to 4 is best).</li>
<li>Reserve a cup of the mole for your dinner guests to use at the table.</li>
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<span class="s1"><i>Cream Sauce for Grilling Corn</i></span></div>
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<span class="s1"><b>Ingredients</b></span></div>
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<li class="li1"><span class="s1">½ stick butter</span></li>
<li class="li1"><span class="s1">½ package of cream cheese</span></li>
<li class="li1"><span class="s1">pinch of hot chili powder</span></li>
<li class="li1"><span class="s1">salt and pepper to taste</span></li>
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<span class="s1"><b>Preparation</b></span></div>
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<li class="li1"><span class="s1">Microwave butter and cream cheese 30 seconds at a time, stir and repeat until you have a paste. Incorporate chili power, with salt and pepper to taste.</span></li>
<li class="li1"><span class="s1">Place corn on grill and baste exposed side with the sauce.</span></li>
<li class="li1"><span class="s1">Flip corn and baste the other side.</span></li>
<li class="li1"><span class="s1">Continue to grill until corn just begins to char. Serve immediately.</span></li>
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In vino veritas, buen provecho.</div>
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Craig</div>
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</div>Anonymoushttp://www.blogger.com/profile/17503509687598664366noreply@blogger.com0tag:blogger.com,1999:blog-7553177628349130038.post-80204250947707593392012-04-17T08:17:00.000-07:002012-07-16T04:59:58.935-07:00Apple Cider and White Wine Braised Pork Shoulder Käsespätzle Paired with 2004 Cuvee Jean Baptiste Adam Aslace Kaefferkopf Riesling<div dir="ltr" style="text-align: left;" trbidi="on">
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This pairing was inspired by my love for German food and a desire to master the art of making spaetzle. My history of spaetzle consumption includes two forms; spaetzle prepared in a German restaurant, and the mediocre (at best) store-purchased-dehydrated spaetzle. The difference between the two is akin to the difference between fresh homemade pasta and the stuff in the box on the grocery shelf.<br />
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After a bit of research and a couple trial runs, I found that making spaetzle at home is quick, easy, and fun. Honestly, it is dramatically easier than making fresh pasta. For this meal, I decided to use the spaetzle in a German casserole called <span style="font-size: 12pt;"><span style="font-family: inherit;">Käsespätzle. This dish is a traditional German recipe popular for it's ease in preparation, and who can argue with cheese and onions?</span></span></div>
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<span style="font-family: inherit; font-size: small;">To </span>accompany<span style="font-family: inherit; font-size: small;"> the cheesy spaetzley goodness, I decided to braise a pork shoulder in apple cider and white wine. Another easy preparation of what I would consider German comfort food.</span></div>
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<span style="font-family: inherit; font-size: small;">My pairing selection for our little Germany night began with the idea of a dry Riesling. As I ventured to the wine cellar and found I had no German Rieslings (they usually don't last long around our house) and found a French Riesling - a </span>2004 Cuvee Jean Baptiste Adam Aslace Kaefferkopf Riesling. A French Riesling, why not? The Germans and French get along well right?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVGsRhZMvz00S8LIspFIFRpm487IDLduLiwGj3RVsLhW7rXqP1nY50BZX1Ac9KhJdA4LPdDgSAdJDkH3RhOWhNt9kol1a47NZjjeK-AB-duQN93dIqyGeQmaJgZnHYfhtnuyjFwGkOGtob/s1600/2004+Cuvee+Jean+Baptiste+Adam+Aslace+Kaefferkopf+Riesling_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVGsRhZMvz00S8LIspFIFRpm487IDLduLiwGj3RVsLhW7rXqP1nY50BZX1Ac9KhJdA4LPdDgSAdJDkH3RhOWhNt9kol1a47NZjjeK-AB-duQN93dIqyGeQmaJgZnHYfhtnuyjFwGkOGtob/s640/2004+Cuvee+Jean+Baptiste+Adam+Aslace+Kaefferkopf+Riesling_.jpg" width="456" /></a></div>
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This Riesling met my desires of a dry riesling with healthy acidity and prominent fruit. Although in general, Rieslings are intended to be consumed young, the acidity and complex structure of this wine revealed beautiful minerality imparted by the granite dominated soil from the region. Although nearly 8 years old, this wine aged exceptionally well.</div>
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<div style="text-align: left;">
In summary, the pairing was spectacular with the fruit, acidity, and minerality complementing the warm tender flavors of the braised pork shoulder and k<span style="font-size: 16px;">äsespätzle.</span></div>
<div style="text-align: left;">
<span style="font-size: 16px;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: 16px;"><b><u>Recipes</u></b></span></div>
<div style="text-align: left;">
<span style="font-size: 16px;"><br /></span></div>
<div style="text-align: left;">
<i>White Wine and Apple Cider Braised Pork Shoulder</i></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
</div>
<div class="MsoNormal">
<b>Ingredients<o:p></o:p></b></div>
<div class="MsoNormal">
<br /></div>
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">1 fresh
pork shoulder <o:p></o:p></li>
<li class="MsoNormal">6
garlic cloves, cut into halves and imbedded in the pork shoulder<o:p></o:p></li>
<li class="MsoNormal">2
tablespoons olive oil<o:p></o:p></li>
<li class="MsoNormal">5
medium onions, halved lengthwise then sliced<o:p></o:p></li>
<li class="MsoNormal">Add
equal portions of cider and white wine to bring liquid to about 1 inch
below top of pork shoulder<o:p></o:p></li>
<li class="MsoNormal">Salt
and pepper<o:p></o:p></li>
</ul>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Preparation<o:p></o:p></b></div>
<div class="MsoNormal">
<br /></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal">Preheat
oven to 300°F.<o:p></o:p></li>
</ol>
<ol start="2" style="margin-top: 0in;" type="1">
<li class="MsoNormal">Score
fat and any skin on pork in a crosshatch pattern. Make slits all over meat
with a small sharp knife and insert garlic. Pat pork dry and season with
salt and pepper.<o:p></o:p></li>
</ol>
<ol start="3" style="margin-top: 0in;" type="1">
<li class="MsoNormal">Heat
oil in a Dutch oven or heavy pot over moderately high heat then brown meat
on all sides. Remove pork shoulder
and set aside.<o:p></o:p></li>
</ol>
<ol start="4" style="margin-top: 0in;" type="1">
<li class="MsoNormal">Add
onions to pot and sauté over moderately high heat until tender.<o:p></o:p></li>
<li class="MsoNormal">Add
3/4 teaspoon salt and sauté, stirring occasionally, until onions are caramelized.<o:p></o:p></li>
</ol>
<ol start="6" style="margin-top: 0in;" type="1">
<li class="MsoNormal">Deglaze
with a cup of cider and return pork to pot.<o:p></o:p></li>
<li class="MsoNormal">Add a
cup of wine, then add equal amounts wine and cider until liquid level is
about 1 inch below the top of the pork shoulder.<o:p></o:p></li>
</ol>
<ol start="7" style="margin-top: 0in;" type="1">
<li class="MsoNormal">Cover
pot and braise pork until very tender - 2 1/2 to 3 hours.<o:p></o:p></li>
</ol>
<ol start="8" style="margin-top: 0in;" type="1">
<li class="MsoNormal">Transfer
pork to a serving dish and let rest while boiling cooking juices with
onions until mixture is reduced by ½.
Adjust seasoning and serve over sliced pork shoulder.<o:p></o:p></li>
</ol>
<br />
<span style="font-size: 16px;"><i>Käsespätzle</i></span><br />
<div>
<span style="font-size: 16px;"><br /></span></div>
<div style="text-align: left;">
<b>Ingredients</b><br />
<br />
Caramelized Onions<o:p></o:p><br />
<br />
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">2 tsp.
olive oil (20 ml)<span style="font-size: 11pt;"><o:p></o:p></span></li>
<li class="MsoNormal">1 tsp.
butter 9(10 ml)<span style="font-size: 11pt;"><o:p></o:p></span></li>
<li class="MsoNormal">2
medium onions (400 grams) quartered and sliced</li>
</ul>
<div class="MsoNormal">
Spaetzle (per person)</div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
</div>
<ul style="text-align: left;">
<li><span style="text-indent: -0.25in;">1 cup flour</span></li>
<li><span style="text-indent: -0.25in;">1 egg</span></li>
<li><span style="font-family: Symbol; text-indent: -0.25in;"><span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="text-indent: -0.25in;">2 tablespoons water</span></li>
<li><span style="text-indent: -0.25in;">1/4 teaspoon salt</span></li>
</ul>
<o:p></o:p><br />
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<o:p></o:p></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<o:p></o:p></div>
<br />
<ul style="margin-top: 0in;" type="disc">
</ul>
Casserole<o:p></o:p><br />
<br />
<ul style="margin-top: 0in;" type="disc">
<li class="MsoNormal">1/4
tsp. freshly grated nutmeg<span style="font-size: 11pt;"><o:p></o:p></span></li>
<li class="MsoNormal">6 oz. Gruyère<span style="font-size: 11pt;"><o:p></o:p></span></li>
<li class="MsoNormal">Butter
and breadcrumbs for casserole dish<span style="font-size: 11pt;"><o:p></o:p></span></li>
</ul>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Preparation<o:p></o:p></b></div>
<div class="MsoNormal">
<br /></div>
<ol start="1" style="margin-top: 0in; text-align: left;" type="1">
<li class="MsoNormal">Start by
making the caramelized onions about one hour before the casserole needs to
go into the oven. Heat the butter and oil in a non-stick pan on medium,
turn heat to low and add onions. Stir every few minutes until onions are lightly browned and sweet enough for your taste. </li>
<li class="MsoNormal">Turn
off heat and set onions aside.</li>
<li class="MsoNormal">Mix the dough several minutes until glossy. The dough should
be wetter than brownie batter but not as wet as pancake batter.</li>
<li class="MsoNormal"><span style="font-family: inherit; font-size: 12pt;">Dip a wood board into the boiling water, to help
the dough slide off when you are making your noodles. I found using a glass cutting board works better than a "spaetzle board."</span></li>
<li class="MsoNormal"><span style="font-family: inherit; font-size: 12pt;">Spread dough over spaetzle board about 1/8 to 1/4 inch thick.</span></li>
<li class="MsoNormal"><span style="font-family: inherit; font-size: 12pt;">Use a spaetzle knife, scraper, or pastry knife to slide 1/4 inch strips of the dough into the not-quite-boiling water. A little twist of the rist, and keeping everything wet will aid in the process. </span></li>
<li class="MsoNormal"><span style="font-family: inherit; font-size: 12pt;">The spaetzle noodles are done when they float to the top. Ladle the spaetzle from the water and place in a bowl. Repeat from step 5 until dough is used.</span></li>
<li class="MsoNormal"><span style="font-family: inherit; font-size: 12pt; text-indent: -0.25in;">Butter
and line a casserole dish with bread crumbs.</span></li>
<li class="MsoNormal"><span style="font-family: inherit; font-size: 12pt; text-indent: -0.25in;">When
noodles are done, add them to the pan with the onions. Add the grated
nutmeg and 3/4 of the grated cheese and stir to mix.</span></li>
<li class="MsoNormal"><span style="font-family: inherit; font-size: 12pt; text-indent: -0.25in;">Place noodles into the casserole, sprinkle with remaining cheese and bake, covered, at
350ºF for 20 minutes, then uncovered for 15 minutes. </span></li>
</ol>
In vino veritas, buen provecho.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Craig<br />
<div style="text-indent: -24px;">
I</div>
<ol start="1" style="margin-top: 0in; text-align: left;" type="1">
</ol>
</div>
</div>Anonymoushttp://www.blogger.com/profile/17503509687598664366noreply@blogger.com0tag:blogger.com,1999:blog-7553177628349130038.post-5256426692355679492012-04-08T08:25:00.000-07:002012-04-08T08:25:47.525-07:00Wine Pairing Theme Night Ideas<div dir="ltr" style="text-align: left;" trbidi="on">
Occasionally I enjoy adding a bit of whimsical fun to food and wine pairing. Our last such event was a recreation of Casino Royale - the extravagant meal enjoyed by James Bond and his love interest Vesper Lynd. You can see all the details at <a href="http://craigsgrapeadventure.blogspot.com/2011/07/casino-royale-wine-pairingtournedos.html" target="_blank">Casino Royale Wine Pairing–Tournedos with Béarnaise Sauce, Rognon de Veau Paired with 1998 Jacquart Champagne Blanc de Blanc Brut</a>.<br />
<br />
It has been some time since our Casino Royale night, so it is time to start planning another theme night extravaganza. While sitting around with a glass of wine, Chef Sue, Steve, Dawn and I began brainstorming some ideas. The concepts we came up with cover a range of specific meals (such as the prison cooking scene from Goodfellas) to ingredients from which we could base our culinary creativity (Treasure Island).<br />
<br />
Here is our list of potential themes:<br />
<br />
<br />
<ul style="text-align: left;">
<li><u>Treasure Island</u>. This theme would be based on the list of staples in the stock of the crew on Treasure Island. "I'm a plain man; rum and bacon and eggs is what I want, and that head up there for to watch ships off." There are also references to lamb, apples, and biscuits. I think we can make something of this. Of course, the attire would be our finest professional pirate gear.</li>
</ul>
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<ul style="text-align: left;">
<li><u>Prom Night from 1980</u>. I'm not sure yet what food would play a staring role, but as I look back to the popular fare from 1980, I'm recalling things such as the blackened food fad, swiss steak, sweet and sour stir fried beef, fondue, and beef stroganoff. Attire? You guessed it, vintage prom dresses and pastel colored tuxes with huge lapels.</li>
<li><u>When Harry Met Sally</u>. Our culinary adventures would involve a creativity challenge to update the ham sandwich, pastrami sandwich and coleslaw served just before Meg Ryan had her "moment" in Katz's Delicatessen. Attire: sweaters - and big hair for the women - scruffy beards for men.</li>
</ul>
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<div>
<br /></div>
<ul style="text-align: left;">
<li><u>Goodfellas</u>. There is a classic food scene in Goodfellas where a great meal is being prepared by the principals - a pasta course featuring garlic shaved with a razor blade, tomato sauce with veel, beef and pork, pan fried steak, lobster, salami, priscuito, cheese, scotch, red wine, white whine, and bread. Attire: bathrobes or running suits.</li>
</ul>
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<br /></div>
<ul style="text-align: left;">
<li><u>Blues Brothers</u>. Food is a running theme throughout the movie with the highlight occurring in the Chez Paul scene when Belushi asks "how much for the women, the little girl, your daughters, how much?" The food for this event would be based on pepper steak, champagne, shrimp cocktail, fried chicken and plain white toast. Of course the attire would be black suits, white shirts, thin black ties, and fedoras. </li>
</ul>
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<div>
<br /></div>
<ul style="text-align: left;">
<li><u>Breakfast Club</u>. This could be a culinary challenge based on the ingredients of the lunch bags that include everything from sushi, cold cut sandwiches, pixy sticks, and captain crunch, I'm sure our collective creativity could muster something interesting. Attire: pick a character and do your best impression.</li>
</ul>
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<div>
<br /></div>
<ul style="text-align: left;">
<li>Pulp Fiction. This theme would center on an interpretation of the Royal with Cheese and french fries with mayonaise. Dessert - a $5 milkshake Attire: Men in suits with a bolo. Women can do their best Uma Thurman impersonation with a mans white dress shirt, french cuffs and cuff links.</li>
</ul>
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If you have any ideas to add, I would love to hear from you.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
In vino veritas, buen provecho.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Craig</div>
<div>
<br /></div>
</div>Anonymoushttp://www.blogger.com/profile/17503509687598664366noreply@blogger.com1tag:blogger.com,1999:blog-7553177628349130038.post-88802956483695582582012-04-06T05:51:00.000-07:002012-04-06T05:51:48.797-07:00Pan Seared Lamb Chops with Blueberry Pomegranate and Red Wine Reduction, Oven Roasted Parsnips Paired with 2007 Barboursville Vineyards Virginia Octagon<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIf0mQL1wagCWv40jBs8JOf8irsWTI4bDpf16L_Ow9x-f_OBI0JkDiaXqW3SMIfnE5klVsfF8TxptGLlHBPS_UXVYA2Eh7EmeFv5UI7Cwu1rpIJgwVEyFuoXKmzIwg8PKIhdhvhBe7xCdb/s1600/Pan+Seared+Lamb+Chops+with+Blueberry+Pomegranate+Reduction+and+Oven+Roasted+Parsnips-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIf0mQL1wagCWv40jBs8JOf8irsWTI4bDpf16L_Ow9x-f_OBI0JkDiaXqW3SMIfnE5klVsfF8TxptGLlHBPS_UXVYA2Eh7EmeFv5UI7Cwu1rpIJgwVEyFuoXKmzIwg8PKIhdhvhBe7xCdb/s1600/Pan+Seared+Lamb+Chops+with+Blueberry+Pomegranate+Reduction+and+Oven+Roasted+Parsnips-2.jpg" /></a></div>
<div class="p1">
<span class="s1"><br /></span></div>
<div class="p1">
<span class="s1"><br /></span></div>
<div class="p1">
<span class="s1">When conceiving of a wine pairing, there are two entry points; select a wine and prepare a menu complementing the wine, or start with a feature dish and select an appropriate wine. Most of the time, my routine begins with the inspiration to prepare a dish followed by a wine selection. This pairing is an exception. Octagon is the signature wine produced by Barboursville Vineyards. This exalted position is well deserved. I sampled this wine at a tasting months before and was quite impressed. Due to my affection for this wine, I was excited to prepare a meal that showcased the wonderful flavors in both the wine, and my yet to be conceived culinary creation.</span></div>
<div class="p1">
<span class="s1"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwxgCaWp6Ht_kdRJG2OlqWU97pL6PRB07MUKpaymznz2oJYa19LTXjbuGqC0l8ScR_Lgv13Dsojv2-OEJqPB9g3P8xU5enfaCxt0fzg3fylgO_3imRNe6QHLKbtjvGqtz2XkCw4goUrOfn/s1600/Pan+Seared+Lamb+Chops+with+Blueberry+Pomegranate+Reduction+and+Oven+Roasted+Parsnips.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwxgCaWp6Ht_kdRJG2OlqWU97pL6PRB07MUKpaymznz2oJYa19LTXjbuGqC0l8ScR_Lgv13Dsojv2-OEJqPB9g3P8xU5enfaCxt0fzg3fylgO_3imRNe6QHLKbtjvGqtz2XkCw4goUrOfn/s1600/Pan+Seared+Lamb+Chops+with+Blueberry+Pomegranate+Reduction+and+Oven+Roasted+Parsnips.jpg" /></a></div>
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<span class="s1"><br /></span></div>
<div class="p1">
<span class="s1"><br /></span></div>
<div class="p1">
<span class="s1">Octagon exemplifies what the best of what Virginia wineries are striving for and more frequently achieving; a wonderful expression of terroir. A blend of Merlot, Cabernet Franc, Cabernet Sauvignon and Petit Verdot, one would think you were sipping a fine Bordeaux yet with a welcoming assertion of Virginia climate, exposure, altitude, care, and soil.</span></div>
<div class="p1">
<span class="s1"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrDMpSH3-tzr6Md40DXBKq_rmbS7yLu9yabUo4b7hxV_FSVoxwTv-f-XClVY66BNK4DTG4J7lvmm4Pf34MNqDHrhP1vF-bEj0ofvDSBw1kI5AwhWnywy_FMcb48dE6CGU1otWCT5ioFP7A/s1600/2007+Barboursville+Vineyards+Virginia+Octagon-1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrDMpSH3-tzr6Md40DXBKq_rmbS7yLu9yabUo4b7hxV_FSVoxwTv-f-XClVY66BNK4DTG4J7lvmm4Pf34MNqDHrhP1vF-bEj0ofvDSBw1kI5AwhWnywy_FMcb48dE6CGU1otWCT5ioFP7A/s1600/2007+Barboursville+Vineyards+Virginia+Octagon-1.jpg" /></a></div>
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<span class="s1"><br /></span></div>
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<span class="s1"><br /></span></div>
<div class="p1">
<span class="s1">This full bodied red features aromas of berry, plum, and dark cherry which are echoed on the palate. Rich, silky tannins lead to a lengthy and refined finish. It is rich, elegant, and a real pleasure.</span></div>
<div class="p1">
<span class="s1"><br /></span></div>
<div class="p1">
<span class="s1">
</span></div>
<div class="p1">
<span class="s1">In conceiving this pairing, I needed a construction that first mated well with the full bodied Octagon while also complementing the berry, plum and dark cherry flavors. To match the body, I began my thought process with lamb chops, then added the blueberry pomegranate reduction to echo the flavors of the wine. The result was spectacular.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpggdcU7MDLYQwmmhyphenhyphenG8h_CRDZlg8jh287k_nYDRBTDhggmW4REPfpBh82sGqC0B2c2LBY9q36yiWcGKmdTHFTjx88l0M8PAWd3u5yZg9UxavhoGAPPe8FF8pqd9r0XFwHkw7scYDNGpUs/s1600/2007+Barboursville+Vineyards+Virginia+Octagon.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpggdcU7MDLYQwmmhyphenhyphenG8h_CRDZlg8jh287k_nYDRBTDhggmW4REPfpBh82sGqC0B2c2LBY9q36yiWcGKmdTHFTjx88l0M8PAWd3u5yZg9UxavhoGAPPe8FF8pqd9r0XFwHkw7scYDNGpUs/s1600/2007+Barboursville+Vineyards+Virginia+Octagon.jpg" /></a></div>
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<span class="s1"><br /></span></div>
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<span class="s1"><br /></span></div>
<div class="p1">
<span class="s1">The key to this wildly successful pairing was selection of the lamb as the protein and adding the complementing flavors of the reduction. In terms of principal flavors, the lamb and the reduction contributed equally and resulted in a pairing that was absolutely heavenly.</span></div>
<div class="p1">
<span class="s1"><br /></span></div>
<div class="p1">
<span class="s1"><b>Recipes</b></span></div>
<div class="p1">
<span class="s1"><br /></span></div>
<div class="p1">
<span class="s1">
</span></div>
<div class="p1">
<span class="s1"><i>Pan Seared Lamb Chops with Blueberry Pomegranate and Red Wine Reduction</i></span></div>
<div class="p1">
<span class="s1"><b><br /></b></span></div>
<div class="p1">
<span class="s1"><b>Ingredients</b></span></div>
<ul>
<li class="li1"><span class="s1">8 lamb rib chops or one rack of lamb cut into 4 sections (8 ribs per rack)</span></li>
<li class="li1"><span class="s1">2 tablespoons. extra-virgin olive oil</span></li>
<li class="li1"><span class="s1">1/4 cup minced shallot</span></li>
<li class="li1"><span class="s1">1/2 cup blueberry pomegranate juice</span></li>
<li class="li1"><span class="s1">1/2 of the berries from a pomegranate</span></li>
<li class="li1"><span class="s1">1/4 cup full-bodied dry red wine</span></li>
<li class="li1"><span class="s1">1/4 cup chicken stock</span></li>
<li class="li1"><span class="s1">1 tablespoon balsamic vinegar</span></li>
<li class="li1"><span class="s1">1 tablespoon finely chopped fresh thyme leaves</span></li>
<li class="li1"><span class="s1">2 tablespoons butter divided into small cubes</span></li>
<li class="li1"><span class="s1">Salt and coarsely ground black pepper to taste</span></li>
</ul>
<div class="p2">
<span class="s1"></span></div>
<div class="p1">
<span class="s1"><b>Preparation</b></span></div>
<ol class="ol1">
<li class="li1"><span class="s1">Liberally season the lamb chops with salt and pepper on both sides. </span></li>
<li class="li1"><span class="s1">Heat the olive oil in a 12-inch sauté pan over medium-high heat until very hot. </span></li>
<li class="li1"><span class="s1">Sear the chops until browned on both sides (about 2 minutes per side for medium rare, or 3 minutes per side for medium). </span></li>
<li class="li1"><span class="s1">Place the chops on a platter and cover with foil to keep warm.</span></li>
<li class="li1"><span class="s1">Add the shallot to the same pan with remaining fat and cook, stirring constantly, until browned. </span></li>
<li class="li1"><span class="s1">Add the pomegranate juice, wine, chicken stock, vinegar, and thyme and reduce by half </span></li>
<li class="li1"><span class="s1">Reduce the heat to medium low and add butter, keeping on the heat until the butter melts. </span></li>
<li class="li1"><span class="s1">Adjust seasoning.</span></li>
<li class="li1"><span class="s1">Run reduction through a fine sieve and ladle over lamb.</span></li>
<li class="li1"><span class="s1"> Garnish with pomegranate berries. </span></li>
</ol>
<div class="p1">
<span class="s1">For Oven roasted parsnips and onions, peel four parsnips (or whatever quantity you need for feeding your dinner crowd) and cut into 1 inch cubes. Add to a large mixing bowl. Slice an onion and add to the bowl. Chop 1/2 cup of cilantro and add to bowl. Drizzle contents with olive oil (enough to lightly coat), season with salt and pepper, and toss. Spread evenly over a sheet pan and place in oven preheated to 350 degrees for 20 minutes, or until parsnips are tender.</span></div>
<div class="p1">
<span class="s1"><br /></span></div>
<div class="p1">
<span class="s1">In vino veritas, buen provecho.</span></div>
<div class="p1">
<span class="s1"><br /></span></div>
<div class="p1">
<span class="s1">Craig</span></div>
<br />
<br />
</div>Anonymoushttp://www.blogger.com/profile/17503509687598664366noreply@blogger.com0tag:blogger.com,1999:blog-7553177628349130038.post-30559074285829572412012-04-03T17:03:00.000-07:002012-04-03T17:03:25.074-07:00No Kitchen Required - The Second Course<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcRfZY335Mi4iS9HN5Ta4BCmL9xBR_maKQNHMWZk94990qb5YoOcfvchjlWyUbYB27HBa1p1JuXnf9VlnAQbVmVc1qAiwquPhVGRdzkn2gPcEjlTMOYwUWk-3YtK_EEYt0OPSqaOt-x9U8/s1600/Meal+Prep.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcRfZY335Mi4iS9HN5Ta4BCmL9xBR_maKQNHMWZk94990qb5YoOcfvchjlWyUbYB27HBa1p1JuXnf9VlnAQbVmVc1qAiwquPhVGRdzkn2gPcEjlTMOYwUWk-3YtK_EEYt0OPSqaOt-x9U8/s1600/Meal+Prep.jpg" /></a></div>
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In my last post, <a href="http://www.craigsgrapeadventure.blogspot.com/2012/04/bbc-americas-no-kitchen-required-and-ny.html" target="_blank">BBC America's "No Kitchen Required" and the NY Bite Club</a>, I wrote about a spectacular meal and a wonderful evening hosted by the NY Bite Club and BBC America. I'm back today to remind you that the premier of <a href="http://www.bbcamerica.com/no-kitchen-required/" target="_blank">No Kitchen Required</a> will air tonight at 10/9 Central on BBC. My second purpose is to share the impressions of some of my fellow bloggers. Finally, I am including some photography that did not make it into the original post. Enjoy.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_T2gOIHz2ICAR7YW8WmodgrwW5Rr71ikBaQIlwWK46d3FzrYkL-khKaudHh05NPytbc0GtJVvrga4dl5obf6vci-K-QGmtaLxPmriZxKKx_ngawez57SWnt8jZP5h7c9yq500lirRjCzg/s1600/Chivo+Enchilado+and+Chanfaena-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_T2gOIHz2ICAR7YW8WmodgrwW5Rr71ikBaQIlwWK46d3FzrYkL-khKaudHh05NPytbc0GtJVvrga4dl5obf6vci-K-QGmtaLxPmriZxKKx_ngawez57SWnt8jZP5h7c9yq500lirRjCzg/s1600/Chivo+Enchilado+and+Chanfaena-2.jpg" /></a></div>
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Please check out these links - if you enjoy Craig's Grape Adventure, you are sure to enjoy these talented folks as well:<br />
<br />
<a href="http://brooklynbite.wordpress.com/2012/04/02/bbc-america-ny-bite-club/" target="_blank">brooklynbite</a><br />
<a href="http://lingeredupon.blogspot.com/2012/04/no-kitchen-required.html" target="_blank">Lingered Upon</a><br />
<a href="http://www.pinkpignyc.com/at_the_sign_of_the_pink_p/2012/04/no-kitch.html#more" target="_blank">At the Sign of the Pig</a><br />
<a href="http://offthebroiler.wordpress.com/2012/04/02/ny-bite-club-no-kitchen-required/" target="_blank">Off the Broiler</a><br />
<a href="http://www.spanishhipster.com/2012/04/nyc-bite-club-no-kitchen-required-diner/" target="_blank">The Spanish Hipster</a><br />
<br />
In vino veritas, buen provecho.<br />
<br />
Craig<br />
<br />
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<br /></div>Anonymoushttp://www.blogger.com/profile/17503509687598664366noreply@blogger.com0