"Champagne, if you are seeking the truth, is better than a lie detector. It encourages a man to be expansive, even reckless, while lie detectors are only a challenge to tell lies successfully." -- Graham Greene
New Year's Eve is almost upon us and what better way to ring in 2009 than with a bit of bubbly! Try these sparkling delights:
Bollinger Champagne Special Cuvee
This great non-vintage Champagne has all the ripe fruit and toasty notes you would expect from a 94 point wine.
Charles Heidsieck Brut Reserve
This one is a hit! Fruit and citrus highlight this tasty Champagne. Drinks with class.
Cinzano Asti
I'm not the biggest fan of Spumante, too sweet for my taste, but this one has a muted sweetness and fresh fruit that shine through.
Gloria Ferrer Blanc de Noirs
Frothy and mouth watering; drinks with ease!
Henriot Souverain Brut Champagne
This is a fancy Champagne with rich, full flavors and an elegant finish.
Korbel Champagne Brut
Made in the traditional Methode Champonoise, this California brut is here to please; drinks dry yet soft.
Moet & Chandon White Star
Creamy and soft fruit flavors abound in this fine Champagne. Great for French 75!
Mumm Napa Brut Prestige
This gold medal winner is a winner in my book. Drinks fast and easy!
Toques et Clochers Cremant, 1998 (Magnum)
Fantastic Frech sparkling wine comes on with a creamy mouth-feel and fine bubbles.
Veuve Clicquot Brut Yellow Label
Round, ripe, and ready to drink with approachable citrus notes.
Zefiro Prosecco
truly a tasy Italian, this Prosecco brings a delicate palate up to speed with fine touches of peach. Try it by itself or with an ounce of peach puree for every three ounces of Prosecco.
May your new year be filled with God's grace, joy, and blessing!
Cheers!
Tony
Monday, December 29, 2008
Hola Tinto!
"Here's to the corkscrew - a useful key to unlock the storehouse of wit, the treasury of laughter, the front door of fellowship, and the gate of pleasant folly." -- W.E.P. French
I had the pleasure of visiting my friends Kathy, MC, and Chris last week for some meatball sandwiches and a few laughs. Kathy served up these delectable delights that soothed the heart and palate and we made our sorrows cease with wine from Sicily and Spain. We savored these sorts:
Alabanza Tinto, 2004
What a find! This full flavored yet soft finishing red caught me off gaurd. I thought, hey, why not try a low priced red from Spain since I've had some great ones before (the Panarroz Red, 2006, a classic MGS blend). This one came through with fruit and cheer for only $2!
Planeta La Segreta Rosso, 2007
Sicily is calling out! A wonderful blend of Nero D'Avola, Merlot, and Syrah, this rich, tasty red fills the palate with sumptuous fruit and a satisfying finish. What a perfect pair with our meatball sandwiches!
I picked them both up at my local BevMo. The Planeta La Segreta Rosso was also very nicely priced, only $10. Lot's of smiles for not a lot of coin.
Cheers,
Tony
I had the pleasure of visiting my friends Kathy, MC, and Chris last week for some meatball sandwiches and a few laughs. Kathy served up these delectable delights that soothed the heart and palate and we made our sorrows cease with wine from Sicily and Spain. We savored these sorts:
Alabanza Tinto, 2004
What a find! This full flavored yet soft finishing red caught me off gaurd. I thought, hey, why not try a low priced red from Spain since I've had some great ones before (the Panarroz Red, 2006, a classic MGS blend). This one came through with fruit and cheer for only $2!
Planeta La Segreta Rosso, 2007
Sicily is calling out! A wonderful blend of Nero D'Avola, Merlot, and Syrah, this rich, tasty red fills the palate with sumptuous fruit and a satisfying finish. What a perfect pair with our meatball sandwiches!
I picked them both up at my local BevMo. The Planeta La Segreta Rosso was also very nicely priced, only $10. Lot's of smiles for not a lot of coin.
Cheers,
Tony
Tuesday, December 16, 2008
I celebrated, did you?
Well, if you didn't know, then you may blame me, but consider yourself reminded for next year. What am I talking about you ask? I'm talking about REPEAL DAY baby! Repeal Day, the day that prohibition was repealed and the citizens of the USA were once again allowed to legally enjoy alcoholic beverages. That day was December 5, 1933. A week and a half ago marked the 75th anniversary of Repeal Day which I celebrated with a few cocktails and in the company of good friends! Here's what we imbibed:
Negroni
1 oz Bombay Sapphire Gin (or your favorite)
1 oz Campari
1 oz Cinzano Rosso
Gently shake, or stir if you prefer, with cubed ice then strain into a chilled cocktail glass. Garnish with a thin slice of orange peel if desired.
Manhattan
3 oz Fighting Cock Bourbon (or your favorite)
1 oz Cinzano Rosso
2 dashes of Angostura Bitters
Gently stir all ingredients with cubed ice in a cocktail shaker then strain into a chilled cocktail glass. Garnish with a maraschino cherry.
We then had this cocktail that I put together on a whim, which can be enjoyed two ways:
2 1/2 oz DiSaronno Originale
1/2 oz Campari
3 oz tonic water
Pour the DiSaronno and Campari into a ice-filled highball glass, fill with the tonic water and garnish with a slice of orange.
Or this;
2 1/2 oz DiSaronno Originale
1/2 Campari
a dash of Peychaud's Bitters
Gently shake or stir ingredients in a cocktail shaker and strain into a chilled cocktail glass. Garnish with a thin slice of orange peel.
Remember next year to "celebrate the right with the right to celebrate!"
Cheers!
Tony
Negroni
1 oz Bombay Sapphire Gin (or your favorite)
1 oz Campari
1 oz Cinzano Rosso
Gently shake, or stir if you prefer, with cubed ice then strain into a chilled cocktail glass. Garnish with a thin slice of orange peel if desired.
Manhattan
3 oz Fighting Cock Bourbon (or your favorite)
1 oz Cinzano Rosso
2 dashes of Angostura Bitters
Gently stir all ingredients with cubed ice in a cocktail shaker then strain into a chilled cocktail glass. Garnish with a maraschino cherry.
We then had this cocktail that I put together on a whim, which can be enjoyed two ways:
2 1/2 oz DiSaronno Originale
1/2 oz Campari
3 oz tonic water
Pour the DiSaronno and Campari into a ice-filled highball glass, fill with the tonic water and garnish with a slice of orange.
Or this;
2 1/2 oz DiSaronno Originale
1/2 Campari
a dash of Peychaud's Bitters
Gently shake or stir ingredients in a cocktail shaker and strain into a chilled cocktail glass. Garnish with a thin slice of orange peel.
Remember next year to "celebrate the right with the right to celebrate!"
Cheers!
Tony
Big Cabs!
"I think it is a great error to consider a heavy tax on wines as a tax on luxury. On the contrary, it is a tax on the health of our citizens." ~ Thomas Jefferson
Wow, it's been quite some time since I last posted. My apologies, I've been super busy, though haven't we all...?
Last Saturday I had the pleasure of tasting some very big California Cabs. We indulged in Caymus, Star Lane, Rubicon Estate Cask, and Groth, among others. These were my favorites:
2006 Caymus Cabernet Sauvignon - Lush and well rounded with low acidity, dark berries, and fine tannins.
2005 Star Lane Cabernet Sauvignon - This wine exhibited a nice balance, ripe fruit, and a memorable finish.
2005 Groth Cabernet Sauvignon - Blended with a bit of Merlot, this wine is on the softer side of "big cabs" but the fruit flavors are ripe and present. Soft tannins make for a really enjoyable wine right now. The wine maker also recommends aging for 10-15 years.
Cheers,
Tony
Wow, it's been quite some time since I last posted. My apologies, I've been super busy, though haven't we all...?
Last Saturday I had the pleasure of tasting some very big California Cabs. We indulged in Caymus, Star Lane, Rubicon Estate Cask, and Groth, among others. These were my favorites:
2006 Caymus Cabernet Sauvignon - Lush and well rounded with low acidity, dark berries, and fine tannins.
2005 Star Lane Cabernet Sauvignon - This wine exhibited a nice balance, ripe fruit, and a memorable finish.
2005 Groth Cabernet Sauvignon - Blended with a bit of Merlot, this wine is on the softer side of "big cabs" but the fruit flavors are ripe and present. Soft tannins make for a really enjoyable wine right now. The wine maker also recommends aging for 10-15 years.
Cheers,
Tony
Sunday, August 31, 2008
The other white meat
Last night I had two families from church over for dinner so I instantly thought, "pork loin!" Well, OK, it wasn't quite like that, but I have been wanting to try this dish out for quite some time. This is how it all played out:
~Black eyed pea and ham hock soup~
4 cups black eyed peas that have been soaked in cold water for at least 8 hours
3 ham hocks
1 red onion, chopped
3 large carrots, chopped
3 large celery stocks, chopped
2 green bell peppers, diced
1 fennel bulb and some of the stocks, chopped
6 cups chicken stock or broth
10 cloves garlic, minced
2 bottles of dry white wine
Add your favorite seasonings to your particular taste.
Cook the black eyed peas for about an hour and a half. While the black eyed peas are cooking, reduce two bottles of dry white wine to about half in a stock pot and cook the ham hocks in the chicken broth for about an hour and a half. Caramelize the vegetables in a hot skillet and add to the reduced wine. Add the chicken stock and bring to a boil, cooking for about 5 minutes. Add the black eyed peas and the meat from the ham hocks which has been removed from the bones. Warm the soup through and serve.
~Braised pork loin~
2 2-pound pork loins
1 red onion, chopped
2 carrots, chopped
2 celery stocks, chopped
1 small fennel bulb, chopped
10 cloves garlic, minced
2 bottles of your favorite red table wine
Aggressively season the pork loins and brown all sides in a hot skillet, forming a crust. Meanwhile, caramelize the vegetables in a large dutch oven or sturdy pot. De glaze the pot with the red wine and add the browned pork loins. Cover the pot, bring to a boil, then reduce to a low simmer. Cook for about 1 hour and fifteen minutes. When finished cooking, remover the pork from the pot and allow to rest for about 15 minutes. Slice the pork and serve on a bed of polenta with some of the braising liquid and vegetables ladled on top.
We enjoyed this meal with a 2006 Baroncini Chianti. The Chianti was easy on the palate and exhibited bright cherry flavors, light tannins, and a nice, big, finish.
Cheers,
Tony
~Black eyed pea and ham hock soup~
4 cups black eyed peas that have been soaked in cold water for at least 8 hours
3 ham hocks
1 red onion, chopped
3 large carrots, chopped
3 large celery stocks, chopped
2 green bell peppers, diced
1 fennel bulb and some of the stocks, chopped
6 cups chicken stock or broth
10 cloves garlic, minced
2 bottles of dry white wine
Add your favorite seasonings to your particular taste.
Cook the black eyed peas for about an hour and a half. While the black eyed peas are cooking, reduce two bottles of dry white wine to about half in a stock pot and cook the ham hocks in the chicken broth for about an hour and a half. Caramelize the vegetables in a hot skillet and add to the reduced wine. Add the chicken stock and bring to a boil, cooking for about 5 minutes. Add the black eyed peas and the meat from the ham hocks which has been removed from the bones. Warm the soup through and serve.
~Braised pork loin~
2 2-pound pork loins
1 red onion, chopped
2 carrots, chopped
2 celery stocks, chopped
1 small fennel bulb, chopped
10 cloves garlic, minced
2 bottles of your favorite red table wine
Aggressively season the pork loins and brown all sides in a hot skillet, forming a crust. Meanwhile, caramelize the vegetables in a large dutch oven or sturdy pot. De glaze the pot with the red wine and add the browned pork loins. Cover the pot, bring to a boil, then reduce to a low simmer. Cook for about 1 hour and fifteen minutes. When finished cooking, remover the pork from the pot and allow to rest for about 15 minutes. Slice the pork and serve on a bed of polenta with some of the braising liquid and vegetables ladled on top.
We enjoyed this meal with a 2006 Baroncini Chianti. The Chianti was easy on the palate and exhibited bright cherry flavors, light tannins, and a nice, big, finish.
Cheers,
Tony
Monday, August 25, 2008
Wine on the cheap!
You haven't drunk too much wine if you can still lie on the floor without holding on. ~ Dean Martin
Hello everyone, here are a few inexpensive wines that I've tried and recommend:
Palo Alto Reserve Red
Big and dark fruit flavors envelope your palate followed by a smooth, lasting finish.
Challis Lane Cabernet Sauvignon
Touches of oak with ripe black fruit and an elegant balance makes one ask "Two buck who?"
Tapiz Merlot
Merlot is not my favorite varietal, but if more Merlots tasted like this more often, then I'd have to change my outlook.
Baroncini Chianti
This wine doesn't try to be something it's not. It's Big, it's Bold, it's Chianti!
Guenoc Victorian Claret
Compared to Bordeauxs in the same price range, this is a fantastic wine made with the Bordeaux varietals. Very tasty.
Cheers,
Tony
Hello everyone, here are a few inexpensive wines that I've tried and recommend:
Palo Alto Reserve Red
Big and dark fruit flavors envelope your palate followed by a smooth, lasting finish.
Challis Lane Cabernet Sauvignon
Touches of oak with ripe black fruit and an elegant balance makes one ask "Two buck who?"
Tapiz Merlot
Merlot is not my favorite varietal, but if more Merlots tasted like this more often, then I'd have to change my outlook.
Baroncini Chianti
This wine doesn't try to be something it's not. It's Big, it's Bold, it's Chianti!
Guenoc Victorian Claret
Compared to Bordeauxs in the same price range, this is a fantastic wine made with the Bordeaux varietals. Very tasty.
Cheers,
Tony
Monday, August 4, 2008
Mangia Benne!
"Reality is an illusion that occurs due to a lack of wine." ~ Anonymous
Last Saturday night I had my friend Jason and his family over to celebrate his 31st birthday, along with several friends from church, work, and Saturday wine tastings. I took the occasion to try out a new recipe and I must say, it turned out quite well! Now, I don't recommend trying new recipes for the first time on a group larger than, well, about two to three people, but if you are keeping it simple, then you should be fine. Here is what was on the menu:
~Polenta Lasagna~
For the Polenta, I used a 3-1 ratio of water to corn meal-
3 cups yellow corn meal
9 cups water
1 tbsp kosher salt
Bring the 9 cups of water to a boil, then add the salt. Gradually whisk in corn meal about a cup at a time and give it a few good stirs to combine. Set the burner to low and cook for about 15 mins, stirring every 2-3 minutes to keep from sticking to the bottom of your pot. Turn polenta out into a 9" x 13" x 3" pan and let cool. You may refrigerate the polenta to help it set better. Once it's set, turn it out onto a cutting board and cut it into 1/3 - 1/2 thick slices and set aside.
~Meat Sauce~
2 28 oz cans of whole tomatoes
1 large red onion, diced
3 medium sized carrots, grated
3 celery stalks, chopped
10 cloves garlic, minced
1 lb hot or mild Italian sausage
1 cup red wine
salt, pepper, other seasoning to your taste
While the polenta is setting, brown the sausage in a large wide pot. Add all the other ingredients, except the tomatoes, and cook for about 5 minutes. Add the wine and cook for another 3-4 minutes. Crush the tomatoes by hand or pulse a few times in a food processor, then add them to the meat mixture. Cook on low to medium heat until the liquid has reduced and the sauce has thickened, 20-30 minutes.
Grade 12 oz of mozzarella and 6 oz of parmigiano-reggiano, set aside.
Open a 1 quart sized container of ricotta.
In a 9" x 13" x 3" pan, line the bottom with half the slices of the cooled polenta. Add a few laddles of the sauce to cover the polenta, but not too thickly. Add half the ricotta, one dollop at a time, to the sauce, evenly spaced out. Add half the graded mozzarella and parm, evenly distributed over the dish. Repeat with the remaining ingredients. Cook in a 350 degree oven for 45-50 minutes. Let cool slightly and serve.
We also had our fill of my bacon and leek soup. This is how I make it.
~Bacon and Leek Soup~
2 bottles dry white wine
1 1/2 - 2 quarts water or chicken broth
1 lb bacon, diced
3 leeks, thoroughly washed, chopped
1 large red onion, diced
10 cloves garlic, minced
4 medium carrots, chopped
4 celery stalks, chopped
1 large fennel bulb and some if the stalks, chopped
3 medium potatoes, peeled and roughly diced
1 pint heavy cream
salt, pepper, and your favorite seasonings to your taste
In a wide pan, reduce the wine, seasoned to your liking, to about half. In a large wide stock pot, cook the bacon until crispy. Add the carrots and onions and cook for 3-4 minutes. Add the celery, potatoes, garlic, and fennel and cook for another 3-4 minutes. Pour in the reduced wine along with the water or chicken broth. Bring to a boil, then reduce the heat to between low and medium and cook for about 20 minutes, or until the potatoes are tender. Add the cream during the final few minutes of cooking.
We enjoyed all these with red wines ranging from Malbecs and Cabs, to Grey Wolf Zinfandel, to cocktails made with St. Germain. It was truly a fun night!
Cheers!
Tony
Last Saturday night I had my friend Jason and his family over to celebrate his 31st birthday, along with several friends from church, work, and Saturday wine tastings. I took the occasion to try out a new recipe and I must say, it turned out quite well! Now, I don't recommend trying new recipes for the first time on a group larger than, well, about two to three people, but if you are keeping it simple, then you should be fine. Here is what was on the menu:
~Polenta Lasagna~
For the Polenta, I used a 3-1 ratio of water to corn meal-
3 cups yellow corn meal
9 cups water
1 tbsp kosher salt
Bring the 9 cups of water to a boil, then add the salt. Gradually whisk in corn meal about a cup at a time and give it a few good stirs to combine. Set the burner to low and cook for about 15 mins, stirring every 2-3 minutes to keep from sticking to the bottom of your pot. Turn polenta out into a 9" x 13" x 3" pan and let cool. You may refrigerate the polenta to help it set better. Once it's set, turn it out onto a cutting board and cut it into 1/3 - 1/2 thick slices and set aside.
~Meat Sauce~
2 28 oz cans of whole tomatoes
1 large red onion, diced
3 medium sized carrots, grated
3 celery stalks, chopped
10 cloves garlic, minced
1 lb hot or mild Italian sausage
1 cup red wine
salt, pepper, other seasoning to your taste
While the polenta is setting, brown the sausage in a large wide pot. Add all the other ingredients, except the tomatoes, and cook for about 5 minutes. Add the wine and cook for another 3-4 minutes. Crush the tomatoes by hand or pulse a few times in a food processor, then add them to the meat mixture. Cook on low to medium heat until the liquid has reduced and the sauce has thickened, 20-30 minutes.
Grade 12 oz of mozzarella and 6 oz of parmigiano-reggiano, set aside.
Open a 1 quart sized container of ricotta.
In a 9" x 13" x 3" pan, line the bottom with half the slices of the cooled polenta. Add a few laddles of the sauce to cover the polenta, but not too thickly. Add half the ricotta, one dollop at a time, to the sauce, evenly spaced out. Add half the graded mozzarella and parm, evenly distributed over the dish. Repeat with the remaining ingredients. Cook in a 350 degree oven for 45-50 minutes. Let cool slightly and serve.
We also had our fill of my bacon and leek soup. This is how I make it.
~Bacon and Leek Soup~
2 bottles dry white wine
1 1/2 - 2 quarts water or chicken broth
1 lb bacon, diced
3 leeks, thoroughly washed, chopped
1 large red onion, diced
10 cloves garlic, minced
4 medium carrots, chopped
4 celery stalks, chopped
1 large fennel bulb and some if the stalks, chopped
3 medium potatoes, peeled and roughly diced
1 pint heavy cream
salt, pepper, and your favorite seasonings to your taste
In a wide pan, reduce the wine, seasoned to your liking, to about half. In a large wide stock pot, cook the bacon until crispy. Add the carrots and onions and cook for 3-4 minutes. Add the celery, potatoes, garlic, and fennel and cook for another 3-4 minutes. Pour in the reduced wine along with the water or chicken broth. Bring to a boil, then reduce the heat to between low and medium and cook for about 20 minutes, or until the potatoes are tender. Add the cream during the final few minutes of cooking.
We enjoyed all these with red wines ranging from Malbecs and Cabs, to Grey Wolf Zinfandel, to cocktails made with St. Germain. It was truly a fun night!
Cheers!
Tony
Wednesday, July 30, 2008
"Cab" fare to Paso Robles
If God forbade drinking, would He have made wine so good? ~ Cardinal Richeleu
Last Saturday in our tasting at BevMo, we had the pleasure of enjoying two stand outs from Paso Robles. Here's what we discovered:
Wild Horse Cabernet Sauvignon, 2005
Well, to begin with, this wine is not 100% Cabernet Sauvignon. It blends 91% Cab with 6% Malbec, 2% Blaufrankisch, and 1% Syrah. It is very fruit forward with blackberry notes and exhibits soft tannins.
Edna Valley Cabernet Sauvignon, 2005
This fabulous wine from San Luis Obispo County takes fruit from Paso Robles, Monterey, and Santa Barbara County. It also blends 90% Cab with 6% Merlot, 2% Cab Franc, and 2% Petite Sirah. It boasts rich fruit flavors with silky tannins allowing this wine to be enjoyed right now, no cellaring required.
Remember, wine is best enjoyed with family and friends!
Cheers,
Tony
Last Saturday in our tasting at BevMo, we had the pleasure of enjoying two stand outs from Paso Robles. Here's what we discovered:
Wild Horse Cabernet Sauvignon, 2005
Well, to begin with, this wine is not 100% Cabernet Sauvignon. It blends 91% Cab with 6% Malbec, 2% Blaufrankisch, and 1% Syrah. It is very fruit forward with blackberry notes and exhibits soft tannins.
Edna Valley Cabernet Sauvignon, 2005
This fabulous wine from San Luis Obispo County takes fruit from Paso Robles, Monterey, and Santa Barbara County. It also blends 90% Cab with 6% Merlot, 2% Cab Franc, and 2% Petite Sirah. It boasts rich fruit flavors with silky tannins allowing this wine to be enjoyed right now, no cellaring required.
Remember, wine is best enjoyed with family and friends!
Cheers,
Tony
Thursday, July 24, 2008
In good taste
What is better than to sit at the table at the end of the day and drink wine with friends, or substitutes for friends? -- James Joyce
Here are a few reds I've been interested in lately. Check them out, I'm sure you'll enjoy them as much as I have!
Panarroz Red 2006
Robert Parker Jr. rated this bright little wine at 90 points and I cannot disagree. A blend of Mouvedre, Grenache, and Syrah give this black-fruited wine some punch, yet it finishes silky smooth. A great find!
Snoqualmie Riesling 2007
This fresh-fruited Riesling is a perfect match for those hot summer nights. Sweet notes hit on all cylinders in this excellent offering from Washington's Columbia Valley. Try it with slices of fresh kiwi and peach.
Here are a few reds I've been interested in lately. Check them out, I'm sure you'll enjoy them as much as I have!
Panarroz Red 2006
Robert Parker Jr. rated this bright little wine at 90 points and I cannot disagree. A blend of Mouvedre, Grenache, and Syrah give this black-fruited wine some punch, yet it finishes silky smooth. A great find!
Snoqualmie Riesling 2007
This fresh-fruited Riesling is a perfect match for those hot summer nights. Sweet notes hit on all cylinders in this excellent offering from Washington's Columbia Valley. Try it with slices of fresh kiwi and peach.
Parducci Pinot Noir 2005
I enjoyed this fine Pinot Noir in Yosemite last week so my opinion of it may be a bit lofty given my surroundings. Or maybe it was just a good Pinot Noir. In any case, it went well with our red wine and herb marinated tri-tip steak and green bean casserole I can tell you that!
Cheers,
Tony
Monday, June 30, 2008
I can't see without my glasses (of wine...)
"Compromises are for relationships, not wine." -- Sir Robert Scott
I don't know about you, but the first thing I think of when I have family visiting from out of town is Champagne Cocktails! So I whipped up this nice little drink for us to enjoy:
3/4 oz triple sec
1/2 oz simple syrup
3 + oz brut sparkling wine
1 slice of fresh peach
Shake triple sec and simple syrup with ice and pour in the bottom of a champagne flute. Pour in 3 or more ounces properly chilled brut sparkling wine - I used Canals and Nubiola Brut Cava - depending on the size of your flute. Drop in a slice of fresh peach for a fun, peach-citrusy cocktail!
I don't know about you, but the first thing I think of when I have family visiting from out of town is Champagne Cocktails! So I whipped up this nice little drink for us to enjoy:
3/4 oz triple sec
1/2 oz simple syrup
3 + oz brut sparkling wine
1 slice of fresh peach
Shake triple sec and simple syrup with ice and pour in the bottom of a champagne flute. Pour in 3 or more ounces properly chilled brut sparkling wine - I used Canals and Nubiola Brut Cava - depending on the size of your flute. Drop in a slice of fresh peach for a fun, peach-citrusy cocktail!
Friday, May 23, 2008
Wines to grill with, wines to chill with...
"If a life of wine, women, and song becomes too much, give up the singing..." -- Anonymous
Last time we checked out some nice summer whites, now we'll explore a few reds that are sure to make your next summer grillin' party!
Chalone Pinot Noir Monterey 2006
My favorite Pinot Noir under $15! It's ready to drink with fresh flavors bursting onto your palate. Great to have while grilling, great to have with what you grilled.
Sebeka Cabernet Pinotage 2006
I've mentioned this wine before but it's worth noting again. Deep smokey flavors follow bold fruit, complementing many things to come off the grill.
Fat Bastard Shiraz 2004
A crowd pleasing Shiraz that goes great with carne asada!
don't forget to drop by BevMo in Rancho Cucamonga, Saturday, May 24th, to try some great reds and whites that are ready for summer!
Cheers,
Tony
Last time we checked out some nice summer whites, now we'll explore a few reds that are sure to make your next summer grillin' party!
Chalone Pinot Noir Monterey 2006
My favorite Pinot Noir under $15! It's ready to drink with fresh flavors bursting onto your palate. Great to have while grilling, great to have with what you grilled.
Sebeka Cabernet Pinotage 2006
I've mentioned this wine before but it's worth noting again. Deep smokey flavors follow bold fruit, complementing many things to come off the grill.
Fat Bastard Shiraz 2004
A crowd pleasing Shiraz that goes great with carne asada!
don't forget to drop by BevMo in Rancho Cucamonga, Saturday, May 24th, to try some great reds and whites that are ready for summer!
Cheers,
Tony
Sunday, May 18, 2008
Summer Wine... and the livin's easy...
Sauvignon Blancs and sweet Rieslings, Pinot Grigios that we can drink with cheese! Try some of these:
Mason Sauvignon Blanc
A slight touch of citrus leads into melon and crisp green apple. Goes great with a mild brie.
Chateau Ste Michelle Riesling
Brisk and fresh with a slightly sweet finish. hints of apple and floral notes charm the palate.
Gunderloch Spatlese "Diva"
A Riesling designated as a "Spatlese" means it's a late harvest wine. The grapes are aloud to ripen longer on the vine, which reflects in a sweeter wine. However, this wine isn't just about sweetness, there much more here! A luscious mouth feel and hints of peach and nectarine will leave you wanting more. Definitely a lady-pleaser...
Next time we'll check out some summer reds.
Cheers!
Tony
Mason Sauvignon Blanc
A slight touch of citrus leads into melon and crisp green apple. Goes great with a mild brie.
Chateau Ste Michelle Riesling
Brisk and fresh with a slightly sweet finish. hints of apple and floral notes charm the palate.
Gunderloch Spatlese "Diva"
A Riesling designated as a "Spatlese" means it's a late harvest wine. The grapes are aloud to ripen longer on the vine, which reflects in a sweeter wine. However, this wine isn't just about sweetness, there much more here! A luscious mouth feel and hints of peach and nectarine will leave you wanting more. Definitely a lady-pleaser...
Next time we'll check out some summer reds.
Cheers!
Tony
Saturday, April 26, 2008
A Hummus Among Us
Here's a recipe for hummus that's sure to please:
~Hummus~
2 cans chickpeas (garbanzo beans), drained and rinsed
The juice of 1 lemon
1/3 cup toasted sesame seeds or tahini (sesame paste)
6-8 cloves of garlic, lightly pan toasted in extra virgin olive oil
1/2 cup chicken stock/broth
1/3 cup extra virgin olive oil
salt and pepper to your taste
In a food processor, combine all the ingredients into a smooth paste, drizzling in the olive oil. Add more olive oil if you desire a smoother texture. Add a half cup of water or chicken broth to thin out the mixture if desired. Garnish with a dusting of paprika, parsley, and a light drizzle of extra virgin olive oil. Serve this with pita bread or chickpea flat bread, which I've posted a recipe for on this blog before.
At the tasting today we enjoyed this hummus with the 2005 Souverain Merlot from Alexander Valley. This Merlot exhibited some fine flavors of oak and blackberry with a nice easy finish that ended on an up note.
Cheers, Tony
~Hummus~
2 cans chickpeas (garbanzo beans), drained and rinsed
The juice of 1 lemon
1/3 cup toasted sesame seeds or tahini (sesame paste)
6-8 cloves of garlic, lightly pan toasted in extra virgin olive oil
1/2 cup chicken stock/broth
1/3 cup extra virgin olive oil
salt and pepper to your taste
In a food processor, combine all the ingredients into a smooth paste, drizzling in the olive oil. Add more olive oil if you desire a smoother texture. Add a half cup of water or chicken broth to thin out the mixture if desired. Garnish with a dusting of paprika, parsley, and a light drizzle of extra virgin olive oil. Serve this with pita bread or chickpea flat bread, which I've posted a recipe for on this blog before.
At the tasting today we enjoyed this hummus with the 2005 Souverain Merlot from Alexander Valley. This Merlot exhibited some fine flavors of oak and blackberry with a nice easy finish that ended on an up note.
Cheers, Tony
Thursday, April 17, 2008
Paella Para Mi
It all started quite randomly, my friend Steve asked me if, in my many culinary triumphs (his words, not mine. I swear!), I had ever made paella. I humbly admitted, no. So after talking, and salivating, about it, I went off to the market to buy ingredients. I kept the proteins simple; linguica, because I couldn't find dry chorizo, and shrimp. You, of course, may add scrubbed clams, de-bearded muscles, any sort of firm flesh fish, even lobster. Here's how it came together:
~Paella para mi~
(All of these meats and seafood are optional, but one should try to include a nice variety)
1 chicken, cut into pieces
2 dozen clams
2 dozen muscles
1 pound of shrimp, 26-30 count, in shells
2 cups sliced and cooked dry chorizo, linguica, or andouille sausage
3 small lobsters, cut into serving pieces after being cooked
- Tip -
Grill all the meats and seafood instead of cooking them in the pot. Of course, cooking in the pot allows for a nice, rustic crust at the bottom of the dish when finished...
1/2 cup olive oil
1 large red or Spanish onion, chopped
1 cup colorful bell peppers, chopped
1 cup celery, chopped
10-15 garlic cloves, minced
3 cups uncooked short grain rice
1 1/2 cups chopped, peeled tomatoes or substitute 1 (14.5 oz) can of chopped tomatoes, strained
1 tbsp Worcestershire sauce (optional)
1tbsp hot sauce (optional)
9 bay leaves
3 tbsps creole seasoning
1/2 tsp saffron threads (if you don't have saffron, try paprika, but the saffron is authentic)
4 cups chicken stock
2 cups dry white wine
Aggressively season chicken with kosher salt and fresh cracked pepper. Heat the olive oil in a large, wide pan, over medium heat. Add the chicken and sear until brown on all sides. Remove chicken, add the sausage to the pan and brown. Replace the chicken, add the onions, bell peppers, celery, garlic, and rice. Cook together for about 2-3 minutes, stirring constantly. Add the tomatoes, Worcestershire sauce, hot sauce, bay leaves, creole seasoning, and saffron and cook for about 1 minute. Add the stock and white wine, bring to a boil, then lower the heat, cover and simmer for 5 minutes. Stir in the lobster pieces (cooked at this point, either grilled, or lightly steamed), cover and cook for another 3-4 minutes. Add the clams, cover and cook for 4 minutes. Add the muscles and shrimp, cover and cook until the shells on the clams and muscles have opened, about another 3 minutes. Discard any clams or muscles that have not opened. Remove the bay leaves and serve garnished with freshly chopped parsley.
You can serve this dish with a nice, dry Spanish Rioja, or do what I did and enjoy it with the 2005 Frank Family Vineyards, Napa Valley Zinfandel. Big yet smooth right off the bat, it displayed ripe fruit flavors and a long, tasty finish. It was excellent with the paella!
Cheers!
Tony
~Paella para mi~
(All of these meats and seafood are optional, but one should try to include a nice variety)
1 chicken, cut into pieces
2 dozen clams
2 dozen muscles
1 pound of shrimp, 26-30 count, in shells
2 cups sliced and cooked dry chorizo, linguica, or andouille sausage
3 small lobsters, cut into serving pieces after being cooked
- Tip -
Grill all the meats and seafood instead of cooking them in the pot. Of course, cooking in the pot allows for a nice, rustic crust at the bottom of the dish when finished...
1/2 cup olive oil
1 large red or Spanish onion, chopped
1 cup colorful bell peppers, chopped
1 cup celery, chopped
10-15 garlic cloves, minced
3 cups uncooked short grain rice
1 1/2 cups chopped, peeled tomatoes or substitute 1 (14.5 oz) can of chopped tomatoes, strained
1 tbsp Worcestershire sauce (optional)
1tbsp hot sauce (optional)
9 bay leaves
3 tbsps creole seasoning
1/2 tsp saffron threads (if you don't have saffron, try paprika, but the saffron is authentic)
4 cups chicken stock
2 cups dry white wine
Aggressively season chicken with kosher salt and fresh cracked pepper. Heat the olive oil in a large, wide pan, over medium heat. Add the chicken and sear until brown on all sides. Remove chicken, add the sausage to the pan and brown. Replace the chicken, add the onions, bell peppers, celery, garlic, and rice. Cook together for about 2-3 minutes, stirring constantly. Add the tomatoes, Worcestershire sauce, hot sauce, bay leaves, creole seasoning, and saffron and cook for about 1 minute. Add the stock and white wine, bring to a boil, then lower the heat, cover and simmer for 5 minutes. Stir in the lobster pieces (cooked at this point, either grilled, or lightly steamed), cover and cook for another 3-4 minutes. Add the clams, cover and cook for 4 minutes. Add the muscles and shrimp, cover and cook until the shells on the clams and muscles have opened, about another 3 minutes. Discard any clams or muscles that have not opened. Remove the bay leaves and serve garnished with freshly chopped parsley.
You can serve this dish with a nice, dry Spanish Rioja, or do what I did and enjoy it with the 2005 Frank Family Vineyards, Napa Valley Zinfandel. Big yet smooth right off the bat, it displayed ripe fruit flavors and a long, tasty finish. It was excellent with the paella!
Cheers!
Tony
Monday, April 14, 2008
Ragin' Cajun!
Are you ready for something hot, Hot, HOT!? Well, here's a nice little recipe sure to spice things up! I adapted this recipe from the "Bam" man himself, Emeril Lagasse:
~Shrimp Etouffee~
4 cups chopped red onions
2 cups chopped bell peppers (use red, orange, yellow, and green for a nice color mixture)
2 cups chopped celery
3-10 minced cloves of garlic (according to your own taste)
1 (14.5 oz) can diced tomatoes, drained
3 tsps kosher salt
2 bay leaves
1 quart shrimp stock (peel 3 lbs 21-25 count shrimp, reserve shells and heads. Simmer heads and shells in 2 quarts water with 1 quartered onion, 1 coarsely chopped carrot, and 1 cup white wine, for 30 min. Strain and simmer liquid, reducing by half. Should yield 1 quart.)
1/2 teaspoon cayenne pepper (add another pinch for more heat)
the 3 lbs of shrimp that were shelled
Steamed white rice for serving (cook approximately 3 cups worth)
1/2 cup thinly chopped green onions
1/2 cup chopped parsley or cilantro
-roux-
9 tbsps olive oil or butter
9 tbsps flour
In a large pot or Dutch oven, melt the butter or heat your oil over medium heat. Stir in flour and cook over medium low heat for 5-7 minutes, until the roux is golden brown. Add the onions, bell peppers, celery, and garlic to the roux and cook for 10 minutes, stirring often. Add the tomatoes and season with the cayenne, bay leaves, salt, and a few good grinds of black pepper. Cook for another 3 minutes and then whisk in the quart of shrimp stock.
Bring to a boil then reduce to a simmer. Cook for 30-45 minutes on low heat, stirring occasionally.
Now, traditionally, one would season the shrimp with a bit of cayenne, toss them into the etouffee, and cook for about 5 minutes. However, one could sear the shrimp in a hot pan, then toss them into the etouffee, to introduce a bit of a deeper flavor. If you use this method, be sure not to cook the etouffee any longer.
Stir in the parsley. Serve immediately over steamed rice and top with some of the chopped green onions. Enjoy with a cold beer or your favorite table wine.
~Shrimp Etouffee~
4 cups chopped red onions
2 cups chopped bell peppers (use red, orange, yellow, and green for a nice color mixture)
2 cups chopped celery
3-10 minced cloves of garlic (according to your own taste)
1 (14.5 oz) can diced tomatoes, drained
3 tsps kosher salt
2 bay leaves
1 quart shrimp stock (peel 3 lbs 21-25 count shrimp, reserve shells and heads. Simmer heads and shells in 2 quarts water with 1 quartered onion, 1 coarsely chopped carrot, and 1 cup white wine, for 30 min. Strain and simmer liquid, reducing by half. Should yield 1 quart.)
1/2 teaspoon cayenne pepper (add another pinch for more heat)
the 3 lbs of shrimp that were shelled
Steamed white rice for serving (cook approximately 3 cups worth)
1/2 cup thinly chopped green onions
1/2 cup chopped parsley or cilantro
-roux-
9 tbsps olive oil or butter
9 tbsps flour
In a large pot or Dutch oven, melt the butter or heat your oil over medium heat. Stir in flour and cook over medium low heat for 5-7 minutes, until the roux is golden brown. Add the onions, bell peppers, celery, and garlic to the roux and cook for 10 minutes, stirring often. Add the tomatoes and season with the cayenne, bay leaves, salt, and a few good grinds of black pepper. Cook for another 3 minutes and then whisk in the quart of shrimp stock.
Bring to a boil then reduce to a simmer. Cook for 30-45 minutes on low heat, stirring occasionally.
Now, traditionally, one would season the shrimp with a bit of cayenne, toss them into the etouffee, and cook for about 5 minutes. However, one could sear the shrimp in a hot pan, then toss them into the etouffee, to introduce a bit of a deeper flavor. If you use this method, be sure not to cook the etouffee any longer.
Stir in the parsley. Serve immediately over steamed rice and top with some of the chopped green onions. Enjoy with a cold beer or your favorite table wine.
Bon appetito,
Tony
Friday, April 11, 2008
Let us commence with the tasting!
Hello everyone, it's tasting time again! Join me tomorrow at BevMo in Rancho Cucamonga to sample some great wines. We'll be tasting "anything but cabs and chards." Be ready for pinots, zins, rieslings, sauvignon blancs, merlots, and many more, all on the 5 cent sale.
Cheers,
Tony
Cheers,
Tony
Thursday, April 3, 2008
Tasting Saturday, April 5th!
Hello everyone, please join me at BevMo Rancho Cucamonga on Saturday, April 5th, from 1:00 to 4:00 pm as I'll be pouring more 5 cent favorites. Come enjoy a nice selection of reds and whites that are sure to please your palate!
Cheers,
Tony
Cheers,
Tony
Wednesday, April 2, 2008
Wine Proverbs
Well, really, more like Proverbs 23:29-35 (ESV)
29Who has woe? Who has sorrow?Who has strife? Who has complaining?Who has wounds without cause?Who has redness of eyes?
30Those who tarry long over wine;those who go to try mixed wine.
31Do not look at wine when it is red,when it sparkles in the cupand goes down smoothly.
32In the end it bites like a serpentand stings like an adder.
33Your eyes will see strange things,and your heart utter perverse things.
34You will be like one who lies down in the midst of the sea,like one who lies on the top of a mast.
35“They struck me,” you will say, “but I was not hurt;they beat me, but I did not feel it.When shall I awake?I must have another drink.”
Makes one think...
Tony
Monday, March 31, 2008
Been a while...
"Good wine is a necessity of life for me." ~ Thomas Jefferson
Hey there everyone, it's been a couple weeks since I've posted. I've been very busy with loans and the 5 cent sale at BevMo, without any time to post what's tasting or any new recipes. Well, I'll try to summarize what's been happening with a few stand out wines, etc.
Last Saturday I was introduced to a South African wine that cannot be overlooked any longer. The 2006 Sebeka Cabernet Pinotage exhibited some down right awesome characteristics that I've yet to experience from other South African wines. In the glass it started off with deep purple colors and a thick licorice nose that mellowed into a deep sweet and earthy smoke. The Cab exuded flavors of blackberry and herbs while the Pinotage carried those notes with a slight acidity. It was truly a treat! Check out their website here: http://www.sebekawines.com/home.asp
Another wine that totally surprised me was the Cellar No. 8 Cabernet. This bold Cab came on strong with fruit and oak but mellowed way down into a long, smooth finish. I was impressed to say the least.
Last week we enjoyed a simple beef dish that was inspired by Argentina. I took two nice sized London Broil cuts and seasoned them with salt and pepper, then smeared them with a garlic paste made up of muddled garlic cloves. I then marinated the beef in a mixture of Worcester sauce, soy sauce, red wine vinegar( home made), and cilantro. After charring the meat and letting it rest, we cut it into 1/4 inch slices and topped those slices with a green chile salsa. I made the salsa by roasting 3 jalapenos and 2 mild green chiles on my stove top. I then peeled them, cut off the tops with the stems and took out the seeds and pith. In my food processor I blended the chiles with a big handful of cilantro, a few cloves of garlic, salt and pepper, and drizzled in about 1/3 cup of extra virgin olive oil. We served this along with grilled leeks, eggplant, zucchini, yellow squash, and red and yellow bell peppers. It was truly delicious!
Cheers!
Tony
Thursday, March 13, 2008
What's Tasting?
"I cook with wine. Sometimes I even add it to the food." ~ W.C. Fields
I'll tell you what's tasting, some awesome wine, that's what! This Saturday at BevMo in Rancho Cucamonga, we're having a special preview of some of the wines that are going on the 5-cent sale. Come join me as I pour some great wine and serve up some special snacks! I'll be serving tapenade with chickpea flatbread, cheese, crackers, and ciabatta.
~tapenade~
1 3/4 cup kalamata olives, pitted and drained
1/2 cup capers, drained and rinsed
5 garlic cloves, toasted in skillet
1/2 cup extra virgin olive oil
a good pinch of kosher salt
a few good grinds of black pepper
1/2 tsp dry thyme
1/2 tsp dry basil
the juice of 1/2 a lemon
After toasting the garlic in the skillet, put all the ingredients into a food processor and drizzle in the olive oil to combine into a paste. Serve with chickpea or your favorite flatbread.
~chickpea flatbread~
1 cup unbleached flour
1 cup chickpea flour
1 tsp kosher salt
a few good grinds black pepper
2 tbsp extra virgin olive oil
1 1/2 cups warm water
1/2 tsp chopped fresh rosemary or thyme (1/4 tsp if dry)
Heat the rosemary or thyme in the olive oil for two minutes, then let cool for 2-3 minutes. mix the flours with the salt and pepper then add the warm water and beat with a whisk until smooth. Beat in herb oil and let the batter sit for about 20 minutes. Heat a skillet on medium-high heat and add a tbsp of olive oil. Pour about a 1/4 cup batter into the skillet and roll it around to thin it out into about a 6 inch circle. Cook for about 30 seconds and flip over. Cook for another 15 seconds or until golden brown. Repeat until you're out of batter. Serve with tapenade.
Cheers,
Tony
I'll tell you what's tasting, some awesome wine, that's what! This Saturday at BevMo in Rancho Cucamonga, we're having a special preview of some of the wines that are going on the 5-cent sale. Come join me as I pour some great wine and serve up some special snacks! I'll be serving tapenade with chickpea flatbread, cheese, crackers, and ciabatta.
~tapenade~
1 3/4 cup kalamata olives, pitted and drained
1/2 cup capers, drained and rinsed
5 garlic cloves, toasted in skillet
1/2 cup extra virgin olive oil
a good pinch of kosher salt
a few good grinds of black pepper
1/2 tsp dry thyme
1/2 tsp dry basil
the juice of 1/2 a lemon
After toasting the garlic in the skillet, put all the ingredients into a food processor and drizzle in the olive oil to combine into a paste. Serve with chickpea or your favorite flatbread.
~chickpea flatbread~
1 cup unbleached flour
1 cup chickpea flour
1 tsp kosher salt
a few good grinds black pepper
2 tbsp extra virgin olive oil
1 1/2 cups warm water
1/2 tsp chopped fresh rosemary or thyme (1/4 tsp if dry)
Heat the rosemary or thyme in the olive oil for two minutes, then let cool for 2-3 minutes. mix the flours with the salt and pepper then add the warm water and beat with a whisk until smooth. Beat in herb oil and let the batter sit for about 20 minutes. Heat a skillet on medium-high heat and add a tbsp of olive oil. Pour about a 1/4 cup batter into the skillet and roll it around to thin it out into about a 6 inch circle. Cook for about 30 seconds and flip over. Cook for another 15 seconds or until golden brown. Repeat until you're out of batter. Serve with tapenade.
Cheers,
Tony
Monday, March 10, 2008
I'll drink to that!
Hey there, last Saturday at Bevmo in Rancho Cucamonga, we sampled a few delicious wines. One of the standouts in my opinion was the Clos LaChance Hummingbird, Buff-Bellied Zinfandel. Truly a fine effort, it exhibited blackberry and raspberry fruit aromas, with a smooth, long finish.
I've just discovered a classic cocktail that's sure to liven up any night (or day for that matter). It's America's first cocktail, The Sazerac! Now there are two ways of making this drink, the original, or traditional version, was mixed by Antoine Amedee Peychaud, the maker of Peychaud's bitters, used Cognac as the main spirit. Now, most recipes use rye whiskey. Here's how to mix them:
1 tsp simple syrup
2 oz Cognac or Rye Whiskey
2 dashes each Peychaud's and Angostura bitters.
2 dashes Absinthe (or your favorite pastis, such as Herbsaint, Pernod, Ricard, etc.)
In a mixing glass (or cocktail shaker) filled with ice, mix together Cognac or Rye with the simple syrup and bitters. In a chilled old fashion glass place the two dashes of Absinthe and swirl around to coat. Strain the spirit mixture into the Absinthe coated old fashion glass. Rub a thin slice of lemon peel on the rim of the glass the drop it into the drink to garnish. This drink can also be served in a cocktail (martini) glass to keep it cool longer. Enjoy!
Cheers!
Tony
Friday, March 7, 2008
Forgive me Father, for I have ZINNED!
Tomorrow at BevMo in Rancho Cucamonga, I'll be pouring Award Winning Zins! Check these out:
Guenoc 2005
Sausel Old Vine, 2004 (quite good)
Sebastiani, 2006
Francis Ford Coppola, Director's Cut, 2005
Clos LaChance, Hummingbird, 2005
Peachy Canyon, Incredible Red, 2006 (one of my personal favorites!)
Hope to see you there!
Cheers,
Tony
Guenoc 2005
Sausel Old Vine, 2004 (quite good)
Sebastiani, 2006
Francis Ford Coppola, Director's Cut, 2005
Clos LaChance, Hummingbird, 2005
Peachy Canyon, Incredible Red, 2006 (one of my personal favorites!)
Hope to see you there!
Cheers,
Tony
Friday, February 29, 2008
Wherever the wine floweth...
... I will follow!
Join me tomorrow, March 1st, between 1:00 pm and 4:00pm, at BevMo in Rancho Cucamonga as I'll be pouring some really nice wines! Check out this wine list:
~Whites~
Mason Sauvignon Blanc, 2006
Calera Chardonnay Central Coast, 2006
Cuvaison chardonnay Carneros, 2006
Saintsbury Chardonnay Carneros, 2006
~Reds~
Tapiz Malbec, 2005
MacMurray Ranch Pinot Noir Central Coast, 2006
Merryvale Cabernet Sauvignon Starmont, 2005
Trailhead Meritage Red Wine, 2005
Hope to see you there.
Cheers!
Tony
Join me tomorrow, March 1st, between 1:00 pm and 4:00pm, at BevMo in Rancho Cucamonga as I'll be pouring some really nice wines! Check out this wine list:
~Whites~
Mason Sauvignon Blanc, 2006
Calera Chardonnay Central Coast, 2006
Cuvaison chardonnay Carneros, 2006
Saintsbury Chardonnay Carneros, 2006
~Reds~
Tapiz Malbec, 2005
MacMurray Ranch Pinot Noir Central Coast, 2006
Merryvale Cabernet Sauvignon Starmont, 2005
Trailhead Meritage Red Wine, 2005
Hope to see you there.
Cheers!
Tony
Friday, February 22, 2008
Fit for a king!
This past Monday I had the day off, so I decided to have some friends over for a meal. Well, it turned into a pretty big deal! Check out the menu:
~Raspberry marinated cornish hens~
4 cornish hens
1 12 oz pkg frozen raspberries
1 500 ml bottle red wine vinegar
salt and pepper
In a blender, combine red wine vinegar with raspberries, salt, and some freshly cracked pepper. Place the hens in a large zip top bag and pour marinade over them, reserving about 1/2 cup. Zip the bag making sure to carefully squeeze out as much air as possible. Marinate for 2-4 hours.
Once finished marinating, cook hens for 1 hour and 10 minutes in a 350 degree oven, turning over once (start breast side down). Brush the remaining marinade over the hens to glaze and cook for another 5 minutes making sure glaze does not blacken.
~Stuffed Peppers~
1 onion, chopped
1 head of garlic, minced
1 fennel bulb and some of the stems, chopped
1 5 oz pkg of prosciutto, chopped
1 1/2 cups fresh bread crumbs
8-10 oz crispy bacon
1/2 cup almonds, chopped
1 cup grated parmigiano reggiano
In a large, hot skillet, caramelize onion and fennel, then add garlic, being careful not to burn it. Mix together with the other ingredients and fill 10-12 roasted bell peppers of your choice of color with the mixture. Cook for approximately 35 minutes in a 350 degree oven. Once out of the oven garnish with freshly chopped parsley and a light drizzle of extra virgin olive oil.
We served this with 2 choices of wine:
Ravenswood Cabernet Sauvignon, Vintners Blend, 2005
Folie a Deux, Menage a Trois Red, 2006
Ciao,
Tony
~Raspberry marinated cornish hens~
4 cornish hens
1 12 oz pkg frozen raspberries
1 500 ml bottle red wine vinegar
salt and pepper
In a blender, combine red wine vinegar with raspberries, salt, and some freshly cracked pepper. Place the hens in a large zip top bag and pour marinade over them, reserving about 1/2 cup. Zip the bag making sure to carefully squeeze out as much air as possible. Marinate for 2-4 hours.
Once finished marinating, cook hens for 1 hour and 10 minutes in a 350 degree oven, turning over once (start breast side down). Brush the remaining marinade over the hens to glaze and cook for another 5 minutes making sure glaze does not blacken.
~Stuffed Peppers~
1 onion, chopped
1 head of garlic, minced
1 fennel bulb and some of the stems, chopped
1 5 oz pkg of prosciutto, chopped
1 1/2 cups fresh bread crumbs
8-10 oz crispy bacon
1/2 cup almonds, chopped
1 cup grated parmigiano reggiano
In a large, hot skillet, caramelize onion and fennel, then add garlic, being careful not to burn it. Mix together with the other ingredients and fill 10-12 roasted bell peppers of your choice of color with the mixture. Cook for approximately 35 minutes in a 350 degree oven. Once out of the oven garnish with freshly chopped parsley and a light drizzle of extra virgin olive oil.
We served this with 2 choices of wine:
Ravenswood Cabernet Sauvignon, Vintners Blend, 2005
Folie a Deux, Menage a Trois Red, 2006
Ciao,
Tony
Thursday, February 14, 2008
Wine Time!
"God in His goodness sent the grapes, to cheer both great and small; little fools will drink too much, and great fools not at all." -- Anonymous
Please join me this Saturday for yet another session of Tastings with Tony at BevMo in Rancho Cucamonga. This week we are featuring our winery of the month, Ravenswood. Come enjoy Zinfandels, Cabernets, Chardonnays, and Syrahs paired with cheese, crackers, and perhaps a special something that I'll whip up.
For those of you that enjoy a cocktail once in a while, try this one on for size:
2 oz Calvados (apple brandy)
1 1/2 oz Dubonnet Rouge
Shake ingredients with ice and strain into a chilled cocktail glass. Garnish with a thin slice of lemon peel.
Cheers,
Tony
Please join me this Saturday for yet another session of Tastings with Tony at BevMo in Rancho Cucamonga. This week we are featuring our winery of the month, Ravenswood. Come enjoy Zinfandels, Cabernets, Chardonnays, and Syrahs paired with cheese, crackers, and perhaps a special something that I'll whip up.
For those of you that enjoy a cocktail once in a while, try this one on for size:
2 oz Calvados (apple brandy)
1 1/2 oz Dubonnet Rouge
Shake ingredients with ice and strain into a chilled cocktail glass. Garnish with a thin slice of lemon peel.
Cheers,
Tony
Monday, February 11, 2008
This past Saturday I had the privilage of tasting a fine Pinot Noir from France's Bourgogne (say Burgandy) region. Though the word "Bourgogne" on the label is a more generic classification, I was pleased to find that this wine didn't disappoint. The Joseph Droughin Laforet Pinot Noir 2005 displayed perky fruit flavors with slight acidity and well rounded aromas. You can pair it with light pasta dishes or even seafood.
I also mixed up this little libation:
3/4 oz Calvados (apple brandy)
1/4 oz bar syrup
3 (or more) oz Champane or Sparkling wine
1 slice lemon peel
Shake calvados and bar syrup over ice and strain into a Champagne flute. Fill with your favorite champagne. Garnish with a slice of lemon peel. Enjoy!
Cheers,
Tony
I also mixed up this little libation:
3/4 oz Calvados (apple brandy)
1/4 oz bar syrup
3 (or more) oz Champane or Sparkling wine
1 slice lemon peel
Shake calvados and bar syrup over ice and strain into a Champagne flute. Fill with your favorite champagne. Garnish with a slice of lemon peel. Enjoy!
Cheers,
Tony
Wednesday, February 6, 2008
Champagne Champagne!
This coming Saturday, February 9, please join me at BevMo in Rancho Cucamonga for Valentine's Day Sparklers! What's pouring:
Charles Heidsieck Brut
Nino Franco Prosecco
Chandon Brut Rose
The tasting is between 1:00 pm and 4:00 pm at a cost of $5 per person. I'll be serving some cheese and crackers as well as other Sparkling wines that are sure to tantalize your taste buds.
See you there!
Tony
Charles Heidsieck Brut
Nino Franco Prosecco
Chandon Brut Rose
The tasting is between 1:00 pm and 4:00 pm at a cost of $5 per person. I'll be serving some cheese and crackers as well as other Sparkling wines that are sure to tantalize your taste buds.
See you there!
Tony
Friday, February 1, 2008
Wine tasting this Saturday!
Hello everyone, tomorrow, February 2, at BevMo in Rancho Cucamonga, I'll be hosting a wine tasting, as I do every Saturday, from 1-4pm. We'll be tasting the following wines:
~Reds~
Raymond Reserve Cabernet Sauvignon, 2004
Francis Ford Coppola ROSSO, 2005
Tapiz Merlot, 2005
~Whites~
Raymond Reserve Chardonnay, 2005
Harding Estates Chardonnay, 2006
Gina Chardonnay, Napa Valley, 2005
The price is only $4 per person, which includes cheese, crackers, and conversation. Hope to see you there!
Ciao,
Tony
~Reds~
Raymond Reserve Cabernet Sauvignon, 2004
Francis Ford Coppola ROSSO, 2005
Tapiz Merlot, 2005
~Whites~
Raymond Reserve Chardonnay, 2005
Harding Estates Chardonnay, 2006
Gina Chardonnay, Napa Valley, 2005
The price is only $4 per person, which includes cheese, crackers, and conversation. Hope to see you there!
Ciao,
Tony
Tuesday, January 29, 2008
Cosi si mangia!
A meal is always best enjoyed with some friends, so last night we had a few of our favorite folks over for a hardy meal. On the menu:
~Meatballs with a simple tomato sauce~
1 lb. ground beef
1 lb. hot Italian sausage (out of the casing)
2 cups crusty bread soaked in chicken broth, then the liquid squeezed out
1/2 cup chopped fresh parsley
3/4 cup grated parmigiano reggiano
salt and pepper to taste
~For the sauce~
1 28 oz can crushed tomatoes
1 small yellow onion, chopped
5-10 garlic cloves, finely chopped
salt and pepper to taste
Form meat mixture into balls a bit bigger than golf ball size and saute in one cup of olive oil over medium heat. In a separate pan, caramelize onions in about 3 tbsps hot olive oil, then add garlic. Cook for about a minute, then add can of tomatoes. Cook for about 10 minutes or until reduced by about a third and season as desired. Place meatballs on a serving platter and ladle sauce over each meatball. Garnish with fresh chopped parsley, a sprinkle of grated parmigiano, and a light drizzle of extra virgin olive oil.
~Stuffed bell peppers~
6 bell peppers of varying colors, cored and seeded, keeping the pepper intact (top/stem removed)
5 oz prosciutto, diced
1/3 loaf crusty Italian bread, cut into chunks and pulsed into crumbs in a food processor
10-12 oz diced bacon
1 fennel bulb, chopped
1 small onion, any kind, chopped
5-10 garlic cloves, finely chopped
3/4 cup parmigiano reggiano
Roast bell peppers on your range top (gas stove) or under the broiler in your oven until skin is charred. Remove charred skin and set aside. Cook bacon in a hot pan until crisp. Strain off some of the bacon fat then add the fennel, onion, and garlic. Cook for a few minutes until tender. Season with freshly cracked pepper. In a bowl, mix the contents of the pan with the bread crumbs (reserving about 1/2 cup), parmigiano, and prosciutto, then fill each pepper with the mixture. Top with remaining bread crumbs. Bake at 350 degrees for 30 min. Before serving, lightly drizzle with extra virgin olive oil and garnish with a few pinches of freshly chopped parsley.
~Pasta with fresh greens~
1 package spaghetti
1 small onion, any kind, chopped
10-12 oz. diced bacon
5-10 garlic cloves, finely chopped
3/4 to 1 cup freshly chopped parsley
1 head endive, coarsely chopped
3/4 cup grated parmigiano
1/2 cup extra virgin olive oil
Boil at least 1 gallon of aggressively salted water and cook your pasta in it according to package directions. Meanwhile, in a large skillet, cook bacon until crisp then remove most of the fat. Add onion and garlic and cook until soft, 3-4 minutes. In a large bowl, mix together cooked pasta with the contents of your skillet, endive, parsley, parmigiano, and olive oil.
We served all of this with Francis Ford Coppola's "Rosso" table wine.
~Meatballs with a simple tomato sauce~
1 lb. ground beef
1 lb. hot Italian sausage (out of the casing)
2 cups crusty bread soaked in chicken broth, then the liquid squeezed out
1/2 cup chopped fresh parsley
3/4 cup grated parmigiano reggiano
salt and pepper to taste
~For the sauce~
1 28 oz can crushed tomatoes
1 small yellow onion, chopped
5-10 garlic cloves, finely chopped
salt and pepper to taste
Form meat mixture into balls a bit bigger than golf ball size and saute in one cup of olive oil over medium heat. In a separate pan, caramelize onions in about 3 tbsps hot olive oil, then add garlic. Cook for about a minute, then add can of tomatoes. Cook for about 10 minutes or until reduced by about a third and season as desired. Place meatballs on a serving platter and ladle sauce over each meatball. Garnish with fresh chopped parsley, a sprinkle of grated parmigiano, and a light drizzle of extra virgin olive oil.
~Stuffed bell peppers~
6 bell peppers of varying colors, cored and seeded, keeping the pepper intact (top/stem removed)
5 oz prosciutto, diced
1/3 loaf crusty Italian bread, cut into chunks and pulsed into crumbs in a food processor
10-12 oz diced bacon
1 fennel bulb, chopped
1 small onion, any kind, chopped
5-10 garlic cloves, finely chopped
3/4 cup parmigiano reggiano
Roast bell peppers on your range top (gas stove) or under the broiler in your oven until skin is charred. Remove charred skin and set aside. Cook bacon in a hot pan until crisp. Strain off some of the bacon fat then add the fennel, onion, and garlic. Cook for a few minutes until tender. Season with freshly cracked pepper. In a bowl, mix the contents of the pan with the bread crumbs (reserving about 1/2 cup), parmigiano, and prosciutto, then fill each pepper with the mixture. Top with remaining bread crumbs. Bake at 350 degrees for 30 min. Before serving, lightly drizzle with extra virgin olive oil and garnish with a few pinches of freshly chopped parsley.
~Pasta with fresh greens~
1 package spaghetti
1 small onion, any kind, chopped
10-12 oz. diced bacon
5-10 garlic cloves, finely chopped
3/4 to 1 cup freshly chopped parsley
1 head endive, coarsely chopped
3/4 cup grated parmigiano
1/2 cup extra virgin olive oil
Boil at least 1 gallon of aggressively salted water and cook your pasta in it according to package directions. Meanwhile, in a large skillet, cook bacon until crisp then remove most of the fat. Add onion and garlic and cook until soft, 3-4 minutes. In a large bowl, mix together cooked pasta with the contents of your skillet, endive, parsley, parmigiano, and olive oil.
We served all of this with Francis Ford Coppola's "Rosso" table wine.
A blend of Zinfandel, Syrah, and Cabernet Sauvignon, the Rosso exhibited ripe fruit flavors and a touch of spice. Very easy finish.
Bon appetito,
Tony
Monday, January 28, 2008
Veni, Vidi, Vino!
Welcome to Tastings with Tony, where I hope to explore the wonderful worlds of food, wine, and cocktails. Here we'll speak freely, avoiding pretentious stuffiness, while discussing the virtues of three of my favorite things in life! Won't you join me?
To begin the adventure, try this wonderful California Cabernet Sauvignon from Sausel.
It's one of my favorite Cabernets and exhibits luscious black fruits and a long, smooth finish. Perfect with a grilled rib eye!
To begin the adventure, try this wonderful California Cabernet Sauvignon from Sausel.
It's one of my favorite Cabernets and exhibits luscious black fruits and a long, smooth finish. Perfect with a grilled rib eye!Or, if you prefer, this simple cocktail:
1 1/2 oz. Lillet Blanc
1/2 oz. Triple Sec
1/2 oz. fresh sour (equal parts lime juice and simple syrup or bar syrup)
1/2 tsp Campari
Shake Lillet, Triple Sec, and sour with ice then strain into a chilled cocktail glass. Pour Campari in slowly so that it sinks to the bottom of the glass. Cheers!
Tony
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