Southwestern Style Game Day Ribs

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INGREDIENTS 1 rack baby back pork ribs 1 TBSP dried thyme 1 TBSP honey 1 TBSP garlic salt 1 TBSP onion powder 1 TBSP brown sugar 1 TBSP pepper flakes 1 TBSP paprika 1 TBSP chili powder 1 TBSP minced rosemary 1 TSP salt 1 TSP fresh ground black pepper 2 cups barbecue sauce

In a small bowl, mix together the thyme, garlic, onion powder, brown sugar, paprika, chili powder, rosemary, salt, and black pepper. Rub the spice mixture over both sides of the ribs, refrigerate over night.

Preheat oven to 325°F. Place rib on a baking sheet. Bake for 1 hour and 15 minutes. Remove ribs from the oven and refrigerate.

If going to a football game, cut the racks into individual ribs and place them in a large sealable plastic bag or bags. Add enough BBQ sauce to coat ribs. If grilling out at home, put ribs in a bowl or glass dish and cover with BBQ sauce until ready to grill.

At the tailgate Prepare coals for medium heat. When the coals are hot, grill the ribs for 10 minutes, until they are lightly charred and heated through, turning them to grill on all sides. Brush on more BBQ sauce while grilling. If grilling out at home, heat the grill to medium high and grill on all sides as described above.

Serve the ribs accompanied by more sauce.

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Independence Day Sliders

.. Fourth of July is a great time to fire up the BBQ and grill up some burgers.  This year I tried some different slider recipes, especially now that grocery stores have slider buns in their baked goods section.  Here's a few winners from the weekend:

Pulled Pork Sliders

Ingredients: 2 lbs pork belly 1 medium onion, finely chopped 1/2 cup ketchup 1/3 cup cider vinegar 1/4 cup brown sugar 1/4 cup tomato paste 2 TBSP paprika 2 TBSP Worcestershire sauce 3 TSP salt 1 1/4 TSP black pepper coleslaw toasted slider buns

Directions: Combine all the ingredients except the pork belly, slaw and the buns in a slow cooker and mix together. Add the 2 pieces of pork and cover the slow cooker. Set for 8 hours on low.

After 8 hours, using 2 forks, shred the pork and remove the pork with the remaining sauce into a large bowl. Toast the slider buns and add some of the pulled pork to each bun along with coleslaw.  Light a cigarette after then repeat.

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Inside Out Cheeseburger Sliders with Forever Caramelized Onions

Ingredients: 1 lb. ground chuck 1 egg breadcrumbs 1/4 TSP chili flakes generous salt and pepper cheddar cheese cut into cubes toasted slider buns thick cut bacon, slow cooked 1 Walla Walls sweet onion, sliced 2-3 TBSP butter

The title of this recipe has "forever caramelized onions" in it for a reason. For best results, remove skin from onions and slice thin. Cook with butter in a crock pot for 24-36 hours on low checking occasionally. You won't believe how good the flavor comes out! Add a little more butter accordingly if necessary.

Combine ingredients in a medium to large bowl. Work in the egg and breadcrumbs so the ground meat will hold it's shape. Shape into small golf ball sized servings, then work a cube of cheese in the middle making sure it's fully covered on all sides by the meat mixture. Press your thumb in the top before grilling.

Serve by grilling to desired doneness with your choice of condiments, thick cut bacon and those beautiful golden onions.

Lamb Sliders

Ingredients

1/2 lb ground lamb 1/5 tbsp minced garlic 1/2 cup minced shallots 1 TBSP minced thyme 1 TBSP minced cilantro leaves 1 TSP minced mint leaves 1/4 TSP ground cumin 1/2 TSP coriander powder 1/2 TSP ground black pepper salt to taste

12 slider buns or mini pita breads

Method

Place all the ingredients for the patties in a mixing bowl and combine well using your hands. Shape into about six small sized patties not too thin, but not too thick either. Cover and refrigerate for about 30 minutes for the flavors to combine.

Pre-heat the oven to 400F.

Remove the patties from the fridge and make about three holes each in the patties with your finger.

In a large oven proof non-stick skillet, heat the oil and add the onions. When the onions start to sizzle, arrange the lamb patties on top of the onion bed without touching each other.

Bake in the oven for 6 minutes on one side. Turn the patties over, and stir the onion bed to make sure they don’t burn. If it shows the signs of burning, remove the onions from the pan after the first 6 minutes, and finish caramelizing on stove top, when the patties finish cooking on the other side.

To serve, warm up the pita bread/buns in the oven, spread some spicy mayonnaise or a blended yogurt or chutney of your choice, arrange the meat patties and top it with the caramelized onions. You can add some lettuce, tomato etc to the burger as well.

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#WorldCup wines Tasting Notes: 2004 Pizzato Tannat from Brazil

Vivid, dark, red with violet traces in appearance; red fruit, spices, raisins, jam, cocoa nose; it’s a well balanced, good length, and medium to high-bodied, medium-dry wine with fine tannins.

Here's a suggested food pairing to go with the wine:

Ingredients:

240g rack of lamb (2 cars) 120g Sweet Potato 70g onion 50g Pine Nuts 70 ml Dry white wine 80 ml Dry red wine tannat 15g Gorgonzola 6g Garlic 2 bay leaves 1 Orange 1 Egg Salt to taste Thyme to taste Pepper to taste Butter to taste Olive oil to taste

Preparation:

Cleans the ingredients. Make a marinade for the car with white wine, bay leaf, salt, pepper, thyme, garlic and half the onion. Peel sweet potatoes and bring to a boil. When cooked mash until a puree, add the grated orange and blue cheese .. Beat the egg whites and mix gently Bring to boil pinion. Once cooked peel and chop into brunoise (finely chopped). Reserve. Seal the rack of lamb in a skillet with olive oil. Return to oven to finish cooking. In the same pan used to seal the car and without washing, place the red wine and release the juice that was at the bottom of the skillet, add the remaining onion finely chopped. Pass the sauce through a sieve and return to fire. Season with salt, pepper and add the already cooked and chopped pine nuts. Mount the plate putting the mashed sweet potatoes on the rack, drizzle with some sauce and garnish with pine nuts.

Note: If you have not Pinion, need not ask. Seal: Skip the meat in a skillet with hot fat until they are stained with both sides.

Preparation time: 40 minutes + 2 hours for marinating

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Herb Crusted Filet of Beef paired w/ Quilceda Creek Cabernet

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tenderloin

Serves 6

INGREDIENTS 1 3-lb. Beef Tenderloin 3 TBSP Extra Virgin Olive Oil 1/2 cup Madeira 2/3 cup Vermouth 1/4 Cognac 1 bay leaf 1 TBSP butter 3 cloves garlic, minced 1 TBSP marjoram 1 TBSP fresh thyme, chopped 1/2 cup cold water sea salt and pepper

HERB CRUST: 3 slices white bread, crusts removed 1/2 cup fresh herbs, chopped (thyme, marjoram, rosemary, parsley) 2-3 cloves garlic, minced

At least 2 hours before cooking, combine all ingredients together (not Herb Crust or Madeira) in a large bowl or pan. Place meat in mixture and cover entire cut of beef with herb mix. Refrigerate for later cooking.

To make herb crust, place bread in food processor with herbs and garlic. Process until well blended and fine. Season to taste with salt and pepper.

Grill Method: Preheat grill to medium high. Take beef out of marinade and set marinade aside for later. Cook each side of meat 4 minutes or so giving it a nice sear on all sides. After searing, move beef to upper rack or cooler side of grill and cook 20 minutes.

Oven Method: Preheat oven to 425°F. Oven sear beef (brown sides, about 5-7 minutes each side) then reduce heat to 350°F. Cook for 30-35 minutes making sure to baste throughout cooking.

After beef is done cooking, remove filet from grill or oven and place on a platter, then cover with foil tent. Place platter in oven with oven off and door open, or with the oven on WARM for 20 minutes. Take the marinade that was set aside and pour it into a small saucepan with 1/2 cup water. Bring to boil and reduce liquid by half, add madeira, then reduce by half. Serve sauce on the side late with beef. If you cooked the beef in the oven, you can use the roasting pan instead of a small saucepan so you get all the yummy bits.

To finish, rub herb crust mixture all over beef, brush a light amount of olive oil if needed. Place herb-covered beef back on the grill and cook each side about 2-3 minutes per side taking care to not burn the crust. If using the oven, broil each side for 2-3 minutes taking care to avoid burning.

Carve beef and serve with sauce on side.

Wine Pairings: Here's a regal beef dish that's sure to be a crowd pleaser. If you actually like the people you have over at your house you can bring out the good wines to impress them. Better yet, pull out a magnum. If it's your family and they're driving you up one wall and down another you can opt for the lower tier swill. If you dine at Chez Bakas, chances are it's all good stuff. Because this beef dish requires a little extra preparation, why not serve a wine that's got a little extra Bruce Lee round house kick to the taste buds? I'd serve these wines with this dish:

+ Quinta do Crasto Old Vines Reserva - Portugal + Quilceda Creek Cabernet Sauvignon - Washington + St. Supéry Dollarhide Ranch Cabernet - Napa + Vilafonté Series C - South Africa

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Citrus-Dusted Tuna *What wine would you serve?

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6 6-OZ tuna steaks 1 cup fresh orange juice 1/2 cup fresh lemon juice 1/2 cup fresh lime juice 3 TBSP sugar 4 garlic cloves, minced 1 TBSP fresh ground pepper 1 TSP salt

Heat grill on medium-high.  In a medium bowl, combine OJ, lemon juice, lime juice, sugar and garlic.  Bring to boil, cook until reduced to 1/2 cup.  Remove from heat. Season tuna steaks with salt and pepper.  Spray grill with cooking grill spray like PAM, grill fish for 3-4 minutes on each side.  Brush fish with OJ glaze, grill for 1 minute, turn fish and glaze other size with OJ glaze.  Cook 1 minute for medium-rare tuna steaks.

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Greek Mahi Mahi

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INGREDIENTS

1-1/4 LB mahi mahi fillets 1/3 cup olive oil Juice from a lemon 3 TBSP fresh oregano, chopped 4 TBSP fresh mint, chopped 2 garlic clove, minced 1 TSP lemon zest 1/4 salt

Rinse mahi mahi and pat dry.  Cut fish into bite-sized pieces.  In a small bowl stir together olive oil, lemon juice, oregano, garlic, mint, lemon zest and salt.  Marinate fish in mixture for at least 1 hour. Pour marinade in a separate bowl.  Prehat grill to medium heat.  Spray grill with grill spray and grill fish for about 5-6 minutes each side.  Brush with marinade while grilling.  Serve with diced tomato and mixed vegetables.

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Wine Pairing -

Picture the ingredients and how they'll register on your palate.  Start to imagine how they'll be perceived by your sweet, sour, bitter and salt combined with umami receptors.  The lemon will provide some sour while the garlic will lend some of the bitterness.  Umami will be perceived by the cut of fish, try to get the mahi mahi as fresh as possible by going to a market other than a massive chain grocery store.

There's not much sweetness going on here.  You can either match flavors by getting a wine that compliments the lemon flavor like a Sauvignon Blanc or you could contrast that and go for something that isn't lemon, and is sweeter like a Riesling.  Personal preference.

Personally, I'd go with a wine that's more closely aligned with the region the dish originated from.  Since this is a dish that comes from the Greek/Mediterranean part of the world, I'd seek out a wine that is also from that region.  Greek producer, Boutari produces a white wine called Moschofilero that would pair beautifully with this dish.  The wine comes from the Mantinia regoin of Peloponnese from 2100 feet above sea level.  That provides a climate for a fresh, crisp wine with the acidity to stand up to the sauciness.  Look for honey, citrus and melon notes that will intermingle with the Oregeno and Mint on your tongue.  Enjoy!

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Birthday Wine+Food Extravaganza

When Mrs. B's birthday was approaching, I asked her what she wanted to have for dinner.  My offer was to make anything and open any bottle of wine, because that's how we roll in Chéz Bakas. She just said she wanted some sort of cream based pasta and that's it.  I ended up making 2 courses because it was a school night, and she didn't get home until almost 8pm.  So here's what we had:

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Créme D'asperges Soup

paired with P Gimmonet Brut Champagne

2 lbs asparagus 1 large yellow onion, chopped 1 potato (wrap in a towel and microwave for 5 minutes, cut into cubes) 6 cups chicken broth 3 TBSP butter 4 cloves garlic, minced 1/2 TSP fresh lemon juice 1/2 cup créme fraîche or heavy cream 3/4 TSP sea salt 1 TBSP fresh ground pepper

Cut tips from a dozen asparagus

Cut asparagus into 1/2" pieces (not the base of each stalk - flavor is bitter). Cook onion, potato and garlic in 2 TBSP butter in large pot over medium low heat. Stir occasionally until onions are soft. Add 6 cups chicken broth, bring to a boil, then simmer covered until asparagus is soft - about 20 minutes.

Purée soup in small batches (seriously! small batches.  I burned the @#$* out of my hand when the top of the blender popped off).  Tranfer small batches into a large bowl.  Once all soup has been puréed into a smooth texture, pour back into the pot and add créme fraîche.  Add more broth to thin if needed.  Bring just to a boil and whisk in 1 TBSP of butter.

Add lemon juice, then serve garnished with reserved tips.

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Linguine with Lemon Orange Cream and Crab Cake

paired with 2007 Hahn SLH Pinot Gris

2 TBSP butter 3 shallots, minced 1 cup chicken stock (or broth) 2 TSP grated lemon peel 1 TSP grated orange peel 1/2 TSP cayenne pepper 1 cup frozen peas (thawed) 1 cup heavy cream 1 TBSP fresh lemon juice 12 oz Linguine (cooked) 3 TBSP fresh mint leaves, sliced thin salt and pepper fresh grated Parmesan cheese

For the crab cake I saved some time and picked one up from Whole Foods. My crab cake recipe of choice is here.

Melt butter in a large nonstick skillet over medium heat.  Sauté shallots until translucent, about 3 minutes.  Add chicken stock and simmer over medium-high heat until it's reduced to about 1/4 cup.  Add cream, lemon and orange peel and cayenne pepper.  Simmer until sauce thickens—4 minutes.

Stir in peas, then simmer another 2 minutes.  Add in half the mint leaves and lemon juice.  Stir in cooked pasta until coated, season with salt and pepper to taste.

Serve in a large bowl or plate with crab cake on top, garnished with remaining mint leaves.  Add fresh grated Parmesan to taste.

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Southwestern Skillet Steak with Chipotle Salsa

. In the middle of winter grills often sit covered in snow, waiting for a nice day to come along so they can once again serve as man's other best friend.  That leaves BBQ fans challenged to cook their steaks indoors and still get that grilled texture.  My father-in-law introduced me to this recipe that will scratch the itch for people who love a good grilled steak.

skillet

INGREDIENTS for STEAKS 2 8-ounce New York strip steaks (about 1" thick), trimmed 2 TBSP olive oil 1 TSP coarse salt 1 large onion, sliced 2 large garlic cloves, chopped 2 TBSP chopped fresh cilantro 1 TBSP plus 1 TSP chili powder 1/4 TSP dried crushed red pepper 1/4 TSP Cumin 1 TBSP water 2 poblano chilies, seeded, sliced Additional chopped fresh cilantro

Heat oil in heavy large skillet over medium-high heat. Mix in onion, garlic, 2 TBSP chopped cilantro, 1 TBSP chili powder and crushed red pepper. Add 1 TBSP water. Cover and cook mixture 4-5 minutes, stirring occasionally. Add chilies and sauté until tender about 6 minutes. Transfer mixture to plate leaving some bits in the skillet.

Rub each steak with salt, pepper, cumin and 1/2 teaspoon chili powder. Raise heat to high and add steaks to same skillet. Cook as desired, about 5 minutes per side for medium-rare. Transfer to platter and cover with aluminum foil. Top steaks with cilantro. Serve with onion mix on top or on the side with salsa.

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INGREDIENTS for CHIPOTLE SALSA 3 cups fresh corn kernals (about 3 ears) 4 scallions, white and green parts thinly sliced separately 2 TBSP unsalted butter 2 garlic cloves, minced 1-½ TSP coarse salt 1-½ TSP ground cumin 1-TSP chili powder ½ TSP black pepper 2 plum tomatoes, finely diced 1 to 2 fresh chipotle chiles, finely diced, including seeds

Heat a dry large cast-iron skillet over moderately high heat until hot, then pan-roast corn, stirring occasionally, until golden brown, 8 to 10 minutes. Transfer to a bowl.

Cook white part of scallions in butter with garlic, 1 TSP salt, ½ TSP each cumin and chili powder, and ¼ TSP pepper in skillet over moderate heat, stirring, until scallions are tender, 3 to 4 minutes. Remove from heat and stir in corn, tomatoes, and chipotles.

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WINE PAIRINGS - With most steaks you can pair most hearty reds like Cabernet, Meritage blends or similar wines.  Because this steak has some heat, you want a hearty red with a ripe style so the sweetness offsets the heat.  Think of wines with a "jammy" component like some Australian Shiraz or Petite Sirah style wines.  The finished steak will have texture that is almost blackened.  Here's a few wines that will marry up nicely:

one of my favorite Australian wineries

The Tapestry wines are phenomenal!  And they're widely available in the U.S. in most states.  This wine should be between $15 and $20 on the shelf at most retailers.  I like it because you get the riper style without over extraction.  This gem comes in at 14.5% alcohol and is aged in French, Yugoslavian and American oak.

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Quixote wines from Napa have reinvigorated my love for Petite Sirah.  The winery sits nestled away in the hills of the Stag's Leap District right next door to Shafer.  Full throttle, dark, inky, naughty, funkified velvety goodness that'll stand up to this meal.  Enjoy!

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Presidential Rack of Lamb a la Richelieu

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When President and Mrs Reagan visited Paris in the mid 1980's they did have many official functions including a diplomatic dinner with President and Madame Francoise Mitterand at the Elysee Palace (the White House of France) Naturally, the diplomatic decorum demanded that the American guests of honor should return the invitation. The Reagans were staying at the US Embassy and decided to honor the French President and first lady with non American food. The chefs at the US Embassy were French chefs. The Lamb recipe is very fancy in terms of prestige. It was put together by chef Auguste Esccoffier at the turn of the 20th century. It was named in honor of Cardinal Armand de Richelieu, who was chief minister to King Louis XIII in the 17th century.

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INGREDIENTS 2 racks, 6 chops each., have the butcher cut the chine bone for easy serving of chops.

Marinade: 1/2 bottle of white wine 1/2 cup of quality olive oil 1 medium onion sliced 1 whole bay leaf crumbled 1/2 teaspoon of dried marjoram, or 2 TBSP of fresh if available 8 black peppercorns, coarsly crushed 1/2 TSP of dried thyme, or 2 TSP of fresh salt to taste

Marination needs to be a minimum of 4 hr. Overnight would be good. Keep turning and spoon over the rack.

Place in the oven and grill at 450 degrees for 30-40 minutes depending on cooking level preferred. Keep to lamb warm in the oven while the sauce is being made.

Sauce: Place the drippings in a fry pan. Remove some of the fat. Add a cup of port or madeira. Reduce under high heat. Whisk in 3 tablespoons of butter one at a time. Serve the sauce in a gravy boat at the table.

marinate AT LEAST 4 Hrs.

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HOW TO: Grill a Turkey

charcoal Here's a recipe that might help reduce the amount of dishes and cleanup. The result is a turkey with a smoky flavor and crisp skin and comes from Barbara Ries' A Tradition Is Born. Use a well-brined bird (overnight). Serves 12

INGREDIENTS for the brine 1 12-lb. turkey 1 cup kosher salt 1 lemon, halved 1 orange, halved 1 onion, cut into wedges 3 gloves garlic, chopped 4 bay leaves 1 TBSP dried thyme 1 TBSP ground black pepper

INGREDIENTS for the rub 10 cloves garlic, finely chopped 2 cups flat leaf parsley, finely chopped 2 TSP chili powder 1/2 TSP cayenne 1/4 TSP ground black pepper 2 oranges, zested and cut into wedges 8 TBSP unsalted butter 1 large onion, roughly chopped 1 carrot, roughly chopped

1. Brine the turkey by combining salt, lemon, orange, onions, garlic, bay leaves, thyme and pepper in a 12-qt. pot or cooler. Add 1-1/2 gallons of cold water and stir together. Squeeze lemons and oranges into brine and add halves. Submerge the turkey, weigh down with dinner plates if necessary. Cover and refrigerate overnight.

2. The morning of Thanksgiving, remove the turkey and pat dry with paper towels. Make the rub by combining garlic, parsley, chili powder, cayenne, black pepper and orange zest in a large bowl. Using your fork or hands, work butter into ingredients to form a paste. Rub all over turkey. Put orange wedges, onions, carrots and 3 cups water into disposable roasting pan fitted with a rack. Set the turkey on top.

3. Build a medium-sized charcoal fire in a kettle grill, arranging the coals so they cover only one half of the bottom grate of the grill. For a smokier flavor, add water-soaked wood chips to coals. Place cover on grill and open the top and bottom vents of the grill, let the coals burn until and instant-read thermometer inserted into the top vent of the grill reads 500°F. Transfer roasting pan to the top grate of the grill on the side opposite the coals. Cover grill and cook for 30 minutes then cover breast with aluminum foil. Cook turkey, adding water to roasting pan as necessary and replenishing the coals every hour or so to maintain a temperature of roughly 350°F. Continue cooking until an instant-read thermometer inserted into the turkey's thigh resisters 165°F. That's about 3 hours for a 12-lb. bird. After grilling, let sit covered with foil for 30 minutes.

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Chicken in Garlic and Shallots

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INGREDIENTS 1 whole chicken, cut into 8 pieces (or 10 chicken thighs) 1/2 cup olive oil plus 2 TBSP olive oil 10 peeled garlic cloves 10 shallots, peeled and split Several sprigs of parsley, sage and thyme Salt and Pepper to taste

Preheat oven to 350ºF. Season chicken liberally with salt and pepper. Toss with 2 TBSP oil and brown on both sides in wide frying pan or skillet over high heat. Remove from heat, add garlic, shallots, herbs and remaining olive oil. Do not chop herbs. Bake covered in a dutch oven or covered baking dish for 1-1/2 hours.

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Roasted Chicken with Rosemary-Lemon Butter

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1 whole chicken, cut into 8 pieces 4 TBSP extra virgin olive oil 1/4 cup chicken stock 1/4 cup white wine 3 garlic cloves, minced 6 rosemary sprigs 1 lemon 3/4 stick butter 3 TSP capers, drained Salt and Pepper to taste

Preheat oven to 350ºF. Wash and pat dry chicken, separating skin from body. In a small bowl, melt butter, then mix in garlic, salt, pepper, juice from half of lemon and 3 rosemary sprigs, finely chopped. Rub mixture under skin of chicken, making sure to rub some on outside of chicken as well. In a large skillet over medium-high heat, pour in olive oil. Saute the chicken on all sides, about 12 minutes total. Place chicken in oven either in skillet or in glass baking dish for 10-12 minutes. While chicken is cooking, in a medium saucepan pour wine, chicken stock and remaining lemon juice. Bring to boil, then simmer until sauce is reduced to 1/3. Remove chicken from oven, pour sauce over chicken then garnish with rosemary sprigs and capers.

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Asian Orange Chicken

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Orange and orange zest. Photo taken with a Can...
Image via Wikipedia

4 chicken breasts 2 TBSP soy sauce 2 TBSP brown sugar 2 TBSP orange juice concentrate 2 garlic cloves, minced 1 TSP finely grated orange zest 1 TSP minced fresh ginger 1 TSP kosher salt 1/2 TSP pepper

Preheat oven to 500ºF. In medium bowl, combine, soy sauce with brown sugar, orange juice concentrate, garlic, orange zest, ginger, salt and pepper. Add chicken breasts and turn to coat. Transfer to baking dish. Roast chicken for 25 minutes basting occasionally. Turn on broiler and broil chicken for 2-3 minutes, browning on each side.

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Scallops with Strawberry & Saffron Cream Sauce Pour Quatre

Serves 4 people A quick and easy crowd pleaser.  The strawberries and saffron provide a subtle hint of sweet and sour flavor.  With a heavier cream sauce, a white wine with enough acidity is required to “cut through” the heavy cream.  Without enough acidity, the flavor of the wine will not stand up to the dish. Spann wines have impeccable balance in all their wines.  The Chardonnay/Viognier from the 2006 vintage shows interesting depth of nuances.  Tropical aromas and flavors such as lychee, mango and passion fruit will compliment the strawberry and saffron notes.

INGREDIENTS 8 scallops (large and preferably unfrozen) 4 TBSP butter ½ pint of cream 1/8 TSP. crushed red pepper flakes 2 TBSP. White Wine 1-2 cloves garlic shaved or finely chopped 4 large strawberries sliced pinch of saffron salt to taste toast points (small pieces of bread lightly toasted; not crunchy)

In a small pan mix cream, strawberries, saffron, garlic, wine and salt to taste.  Cook over low heat for 15 minutes.

In a medium pan melt butter over medium heat.  Sautée scallops over medium heat in butter until carmelized, about 3-5 minutes each side depending on size.

Serve scallops sitting on cream sauce and garnish with toast points.

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Shrimp and Crab Bisque

1/2 LB shrimp1/2 LB canned crab meat 3-10.5 OZ cans clam juice 8 OZ canned tomato puree 16 OZ cream sherry 2 TSP sugar 2 TBSP garlic, minced 1 TSP red chilie pepper flakes 2 TBSP cornstarch mixed with 3 TBSP water

In a medium saucepan, boil clam juice. Add shrimp when it reached boil, unpeeled. Boil 3-5 minutes until pink. Remove shrimp from liquid and put them in ice water. Peel shrimp and put peels in clam juice simmer juice and shells 15 minutes. Heat cream separately. Strain clam juice and place back n pot and thicken with the slurry mixture. Add tomato puree, hot cream and garlic, sugar, chile flakes and pepper. Add shrimp and use hand blender or pour mixture into a blender. Puree shrimp but don't blend completely. Return mixture to stove, add sherry and crab meat, then warm until ready to serve.

Here's a warm soup for a cold rainy day.  Definitely worth the effort.  Wine pairings to go with this most likely a dry Riesling like the Trefethen or Spy Valley.

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Pork Tenderloin with Dried Cherry and Rosemary Sauce

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What do these icons mean? Serves 4

INGREDIENTS 2 LB pork tenderloin (or 2 1LB cuts) 2 TBSP Extra Virgin Olive Oil ¾ cup red wine ½ cup chicken stock ½ cup beef stock ¼ balsamic vinegar ¾ cup cranberry or apple juice 4 garlic cloves, minced 6 shallots, minced 4 TBSP rosemary, finely chopped ½ cup dried cherries Salt and pepper to taste

In a small pan, boil chicken and beef stock until reduced to about ¼ cup. Preheat oven to 375˚F.  Pat pork dry  and place in a glass baking dish then sprinkle with salt and pepper. In a medium bowl mix together cherries, reduced stock, red wine, vinegar, cranberry juice, garlic, shallots and rosemary.  Pour mixture over pork and marinate for at least 2 hours.

In a large skillet heat olive oil over medium heat.  Cook pork (leave marinade off to the side) 2-3 minutes on all sides leaving it under cooked, but browned. Pour marinade over pork and roast in the oven for 20-25 minutes or until lightly pink in the middle basting throughout.

I like the Twisted Oak Tempranillo to pair with this recipe.  The icons above will indicate how each recipe pairs together.  With this pairing, both wine and food are well balanced between Bitter, Salt, Sweet and Sour.  The dried cherry and rosemarry sauce combines sweetness and sourness from the cherries with bitterness coming from the rosemary and shallots.  Together, they offset the saltiness of not only the pork, but also the beef/chicken stocks.  What you end up with is a good balance between all four flavas.  Your palate might want a little more of this or that.  The Twisted Oak Tempranillo, as with most of @eljefetwisted wines is perfectly balanced.  Both recipe and wine are about the same on the intensity of flava scale coming in around 6-7.

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Please let me know if you try this pairing and report back any adjustments or success stories you have.  Cheers!

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Balsamic Marinated Rib-Eye

A Porterhouse steak on the grill
Image via Wikipedia

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INGREDIENTS 4 Organic corn-fed ribeye steaks ¼ cup balsamic vinegar ¼ cup finely chopped rosemary 2-3 garlic cloves, chopped ½ cup olive oil

In medium bowl mix together balsamic vinegar, rosemary, chopped garlic and olive oil. Cover steaks, marinate 2 hours.

Grill over medium heat about 7 mins a side or to desired temperature.

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