Mint Julep Time: The Kentucky Derby
Mint Julep Recipe
1 ounce Kentucky Bourbon
1 ounce Simple Syrup
Bunch Mint Leaves
Crushed Ice
Splash Club Soda
Filtering by Category: liquor
Willamette Valley Pinot Noir Paired with Pancetta Wrapped Pork Tenderloin
The Wine
Airlie Pinot Noir, Willamette Valley, 2013
This wine was made from Pommard, Pinot Noir Clones planted, in 1983 & 1991, in the Dunn Forest (Estate) vineyard and Breckenridge Vineyard, that are certified sustainable by Salmon Safe and LIVE (Low Input Viticulture and Enology). The vines are hand cultivated allowing the estate to respond to the individual needs of each vine. After harvest and fermentation this wine was aged in 17% new French oak adding a layer of subtle spice, to this simple yet elegant wine. Ruby in color with aromas of slight sweet geranium and wild strawberry with a touch of spice. Medium/ medium- light in body with flavors of dark cherry and cranberry that mingle with fine slightly firm tannins and balanced acidity that lead the taster to a clean medium length finish. This wine is very nice for a starter and will hold up to most medium flavored dishes. This wine was awarded 92 point from Pinot File, and a gold medal from the International Women’s Wine Comp.(Owned made and marketed by three talented women) $21.99, only 1046 cases made.
The Pairing
Pancetta Wrapped Pork Tenderloin with Spring Vegetables
What you will Need:
3 pounds boneless pork loin
1/2 pound pancetta, very thinly sliced
1 pound fava beans, shelled and peeled
1 bunch asparagus, sliced on the bias
1/2 pound morel mushrooms (larger ones cut in half, small ones left whole)
1 bulb fennel, thinly sliced
1 bunch chives, thinly sliced
2 tablespoons freshly chopped mint
1/2 cup pea shoots
4 tablespoons unsalted butter
Kosher salt
Freshly ground black pepper
1 lemon
How to prepare it:
Preheat your oven to 400 degrees. Cut the pork loin in half crosswise. Then cut it in half lengthwise so you have 4 smaller portions. If you wanted to brine the pork loin, which I recommend, go ahead and do it now.
Wrap the pancetta it around the pork loin. Season with salt and pepper. Bring a pan with some butter over medium heat and add the pork loin to the pan. Brown the pancetta on all sides until it is crispy, about 7 minutes. Then pop in the oven with and cook until the thickest part of the pork registers 140 degrees.
Repair your vegetables while the pork cooks. First, melt some butter in a skillet over medium heat. Add the thinly sliced fennel and season with salt. Let cook until caramelized, about 8 minutes. Add the morel mushrooms to the pan and cook until nicely browned (if the mushrooms suck up all the moisture in the pan, add some more butter). Then add the asparagus and fava beans and cook until they are bright green. Season the entire thing with salt and pepper and taste to ensure proper seasoning.
Once the pork is done, remove it from the oven and let rest for 5 minutes. To plate, spoon some of the vegetable mixture on the plate. Slice each piece of pork loin into 4-5 pieces and put on the vegetables. Garnish the plate with pea shoots and a squeeze of lemon juice.
Recipe adapted from Food 52
Cheers, The Wine Guys
Exceptional Wine from Portugal Paired with Steak Topped with a Fried Egg
The Wine
Herdade Do Esporao Quatro Castas, 2014
This blend is made from the very best fruit grown every year; the 2014 vintage is made from 25% Touriga Franca, fermented in stainless steel followed by 6 months of aging in American oak barrels. 25% Syrah, robotic plunging fermentation followed by 6 months of aging in American oak barrels. 25% Cabernet Sauvignon, fermented in stainless steel followed by 6 months of aging in French oak barrels, and 25% Alicante Bouschet, fermented in stainless steel followed by 6 months conditioning in stainless steel.
The head wine maker David Baverstock has created a wine that is modern in style while preserving the nuances of old world varietals and the influence of the earth. Decanter magazine awarded this wine 95 points in the current issue (May 2016) this outstanding wine has “heady black fruits on the nose; spicy, velvety and chocolatey on the palate, with good length and freshness for its concentration.”MV. Nick Oakley also said “dusty tannins, mineral notes and red fruits, combined with elegant oak and a dry finish. Making it a versatile and sophisticated wine; good with food or alone.” This is how, Wine Enthusiast described this wine Deep color and intense. Aroma scented with berries, ensnared in subtle spicy notes. Solid and dense palate with creamy texture, highlighting the ripe fruit wrapped in fine tannins give it structure and a long and elegant finish. When we tried this wine we knew it was truly special and are excited to share it with you. This wine over delivers at $19.99
The Pairing
Warm steak, asparagus, mushroom salad with a fried egg
The Portuguese love their eggs and you’ll find them in all kinds of recipes. A very popular one is steak and eggs. Here is an adaptation with an American spring twist.
What you will need:
2 boneless 8 to 10 oz NY strip steaks(well marbled boneless club, porter house or other steak can be substituted)
1 bunch medium size asparagus
8-10 oz button mushrooms
2 small or 1 medium clove of garlic finely minced
1 medium shallot finely minced
zest of 1 lemon, juice of 1 half lemon (about 1/8th of a cup)
5 tablespoons olive oil
1 tablespoons butter
1 tablespoon of fresh chopped parsley
2 medium red potatoes
salt and freshly ground black pepper
a pinch of nutmeg
a pinch of cumin
2 large eggs.
How to prepare it:
Cube potatoes into ¾ inch pieces, place in salted water and bring to a boil, then simmer on medium low for about 7 to10 minutes. You want firm but cooked through potatoes. Drain and place potatoes in a bowl salt and pepper to taste add a very small pinch of nutmeg and drizzle with olive oil, toss and set aside. Trim the bottom 2 inches off the asparagus and cut into 1.5 inch pieces cut on a bias. Blanch asparagus in boiling salted water for less than 1 minute for firm doneness, drain and toss with a little olive oil and lemon zest, set aside. Cut mushrooms into quarters.
Preheat grill, broiler or skillet to high for cooking steak. Salt and pepper steak as desired, and add the pinch of cumin. Preheat a sauté pan to medium high and add 1 table spoon olive oil, and 1 table spoon butter, add shallots sauté for 1 minute, add garlic and mushrooms turn heat down to medium and sauté for 4 minutes or until seared well.
While the mushrooms are cooking start cooking your steak to medium rare about 7 to 10 minutes. Add the potatoes and asparagus to the mushrooms and drizzle with olive oil and the lemon juice toss, and take off heat and set aside. Your steak should rest for 5 minutes, during which time cook the egg sunny side up or poached.
Plate the asparagus mushroom, and potato salad. Slice your steak on the bias and add it to the salad and top with an egg, garnish with parsley.
Cheers, The Wine Guys
Nebbiolo Grapes (Cozzo Mario Langhe Nebbiolo Wine) paired with Porcini Mushroom Risotto
Barolo and Barbaresco wines are known throughout the world and are part of most serious wines drinker’s collections. Made from mostly Nebbiolo these wines achieve world class acclaim and lofty prices. Well guess what? Wine reaching the quality of Barolo and Barbaresco are produced in the same general region from the same grape, Nebbiolo, but at a fraction of the price; you just half to know where to look.
Here is a gem The Wine Guys discovered to share with you.
The Wine
Cozzo Mario, 'Suri Mesdi' Langhe Nebbiolo 2012
Cozza Mario Langhe Nebbilo s grown and produced in hills of Dogliani, in the Langhe, a land of great wines. Made from 100% Nebbiolo that see 8 days of maceration (grape skins are left in the pressed juice until they have imparted the desired color, tannins ,and aromas), followed by a combined 32 months of aging in tank, barrel, and bottle. This is a beautiful expression Nebbiolo, earthy, ruby red in color with aromas of cherry, blackberry, rose petal, and subtle earthy spice .Medium in body with dry smooth well intergraded flavors of cherry, earthy baked spice, and a nuance of fennel, this wine drinks more like a baby Barolo or Barbaresco, but at a fraction of the price. The tannins provide a firm framework for the wine tying nicely with the fruit and spice in a pleasant lingering finish.
This is a really food friendly wine that pairs well with slow cooked, and grilled meats hearty pasta and risotto. $24.99
The Pairing
Porcini Mushroom Risotto with a Nebbiolo
What you will need:
2 tbsp olive oil
1 small onion, finely chopped
2 garlic, minced
6 cups liquid vegetable or fresh chicken broth
1 cup reserved porcini liquid
2 cups arborio rice
⅔ cup red wine
1 shallot, diced
1 oz dried porcini mushrooms
3 button mushrooms, sliced
½ tsp fresh thyme
pinch dried rosemary
½ tsp dried basil basil
1 tbsp butter
½ tsp truffle oil
½ cup parmesan or Romano cheese, I used a blend, salt and pepper to taste
How to prepare it:
Place the dried porcini mushrooms in hot water for 30 minutes to reconstitute them. Drain the mushrooms through a sieve lined with paper towel, and a bowl underneath to capture the mushroom liquid. Coarsely chop the porcini and set aside along with a cup of the liquid. Bring the broth to a gentle simmer and keep warm.
Heat the olive oil over medium heat. Add the onions sauté until the onions start to get soft, about 5 minutes. Add the garlic and sauté for another minute. Add the rice; stir to get it evenly coated with onion mixture, about 2 minutes. Add ⅓ cup of wine, cook until it is absorbed. Add a ladle or two of broth to the rice stir in and cook until the broth is absorbed. Add another ladle of broth and repeat process. You need to be stirring quite frequently throughout the process.
Once all or most of the liquid has been absorbed and the rice is tender to the bite, you are ready for the mushrooms & finishing touches (approximately 30 minutes).
Prepare the mushrooms as you are cooking the risotto. Heat 1 tablespoon of the olive oil in a skillet, then add the shallots, cook until softened, 3-5 minutes. Stir in the mushrooms; cook until they begin to soften about 5 minutes. Stir in the remaining ⅓ cup red wine, rosemary, thyme and basil. Cook about 5 minutes until the wine is mostly absorbed, then melt in the tablespoon of butter. When the butter has melted, keep the mushrooms on low heat to keep warm.
Finish the risotto: Stir the mushrooms into the cooked rice, and then stir in the cheese and the truffle oil.
Serve at the table with extra cheese with Cozzo Mario, 'Suri Mesdi' Langhe Nebbiolo. 2012
Recipe from cookingchatfood.com
Cheers, The wine Guys
Luck of the Irish: Kern Irish Whiskey paired with Grilled Salmon
When Mike called me to say you gotta try this Irish whiskey, I was surprised as it isn’t often that he gets excited about a spirit and more so, an Irish whiskey. Well, he had good reason to be excited this whiskey is a find and a great way to toast Saint Patrick’s Day.
If you like Irish whiskey you’ll love this one. Discovering Irish whiskey? This is the one for you!
The Whiskey
Kern Irish Whiskey
This whiskey is made from the best Irish malts and grains that are triple distilled in small batches in classic pot stills. The small batches are carefully tasted and selected for the blend, then aged in American oak barrels for 3 to 5 years. Golden amber in color this whiskey captures you with soft aromas of melon, subtle banana, acacia blossom a touch of warm earthiness and sweet oak. Medium light in body this whiskey has a wet soft mouth feel that reveals favors of vanilla, sweet oak, clove/nutmeg like spice and an enticing cola note in a lingering finish. This whiskey is a true bargain at $ 27.99 one of the most friendly Irish whiskeys we have tasted. We recommend having this with just a splash of water and or just a few ice cubes for sipping.
The Pairing
Grilled Salmon (Marinated with Honey & Whiskey)
What you will need:
2 tablespoons honey,
1⁄4 cup cider vinegar,
1⁄4 Kern’s cup Irish whiskey,
2teaspoons chopped fresh thyme
1 1⁄2 teaspoons grated lemon zest
2tablespoons vegetable oil
salt & freshly ground black pepper
4 (6-8 ounce) fresh salmon
How to make it:
Mix together honey, vinegar, whiskey, thyme, lemon zest, oil, salt and pepper. Pour over salmon and marinate 1 hour on the counter (in a cool spot), or 4 hours refrigerated.
Preheat oven to 450°F, or grill to medium high. Remove salmon from marinade and place on a rack over a roasting pan. Grill or Bake for 7 to 10 minutes depending on thickness, turn once and baste once with the marinade, cook until or until just golden and white juices begin to appear. Recipe adapted from ~Leslie~'s, Food.com
Sláinte, The Wine Guys
Winter White Wine Paired with Creamy Chicken & Mushrooms
If you are a red wine drinker looking for a complex white wine to satisfy your pallet, or you enjoy chardonnay and or white Burgundy, or your just looking for a white that will hold up to winter and rich food, this is the wine for you.
The Wine
Tobelos Blanco Fermentado en Barrica 2013
Tobelos Blanco is made from 75%Viura (also known as Macabeu) and 25% Grenache Blanc (25%), from vines that are more than 80 years old. The vineyards are, located on the slopes of the Sierra de Cantabria and are cared for with the least amount intervention possible, producing the purest expression of the varietals, earth and weather. The grapes are handpicked and table sorted for the absolute best selection to make this wine. Maceration and alcoholic fermentation take place in barrels for 16 days, then the wine is aged for another 6 months in new French oak barrels, racked every 3 months. Golden green in color this wine has aromas of dried pineapple, acacia, citrus, wet stone and oak. Medium in body this layered wine has flavors green apple, subtle lemon custard, and, almond with a touch of toasty oak. Bright acidity ties this wine together with a note of minerality that lingers in the finish.
This wine was great with this dish. It cuts through the rich cream and accented the earthy flavors of the dark meat and mushrooms while leaving the pallet clean creating a savory experience that made me want to take another bite and sip.
The Pairing
Creamy Chicken & Mushrooms
What you will need:
8 bone-in, skin-on chicken thighs
Kosher salt and freshly ground, black pepper, to taste
3 tablespoons unsalted butter, diced
3 cloves garlic, minced
8 ounces cremini mushrooms, halved
1 cup chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 cup heavy cream
1/4 cup grated Parmesan
1 tablespoon whole grain mustard
How to make it:
Preheat oven to 400 degrees.
Season chicken thighs with salt and pepper, to taste. Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
Melt remaining 1 tablespoon butter in the skillet. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes; season with salt and pepper, to taste. Stir in chicken broth, thyme, oregano and basil.
Return chicken to the skillet. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
Set aside chicken; reserving juices in the pan. Stir in heavy cream, Parmesan and mustard. Bring to a boil; reduce heat and simmer until slightly reduced, about 5 minutes.
Serve chicken immediately, topped with mushroom mixture. Recipe adapted from, Laughing Spatula
Cheers!
The Wine Guys
A Wonderful Valentine's Pairing for All Year Round
“Wine is bottled poetry.” Robert Louis Stevenson
Desert wine may be the most poetic type of wine made (though Champagne might argue with that) A good desert wine has more layers and length than any other type of wine. With an abundance of fruit accompanied by a library of aromas and flavors from almond to zabaglione: wound together seamlessly in a rich smooth texture balanced by just the right amount of acid and earth, it is poetry.
The Wine
Tenuta di Trecciano, Vin Santo 2005 is produced in Tuscany from vineyards in Chianti, made from estate Malvasia and Trebbiano grapes in the traditional method. The grapes are spread on straw mats and left to dry for at least 60 days in a special room that regulates the process preserving the grapes freshness as they dry. The pressed juice is fermented in small barrels, and then aged in oak for about 3 years.
This labor and age intensive process created a beautiful amber colored wine. Fragrant aromas of apricot, sun dried white raisins, soft caramel and orange zest lead to flavors of almond, dried white stone fruit, custard and wild honey. Balanced acidy creates a clean lingering finish that dissipates pleasantly best described poetically.
The Pairing
Simple elegant, and classic, an almond biscotti dipped in, Vin Santo adds a layer of texture and flavor that works seamlessly. A local traditional Italian Pasticceria, Giorgio in Hoboken hand makes some of the best biscotti I have ever had.
Happy Valentine’s Day,
The Wine Guys
It's Beer Time: Super Bowl Pairing
January 15th, 1967 a long standing tradition began with the gathering of friends and family to cheer on their favorite team, in what we know now as the Super Bowl. A lot has changed since that game, and a lot has stayed the same. The names, packaging, and flavors of beer are different, but beer remains the favorite beverage to celebrate the Super Bowl with.
The Beer
With more of choices to choose from than your fridge can hold here are some recommendations from Carlos, the GM, and beer buyer at Cork, that represent the tried and true and a little something out side of the box.
The Pairing
Traditional Guacamole and Chips
Fresh is way better, and it take less than 20 minutes to prepare.
What you will need:
3 Haas avocados, halved, seeded and peeled
1 lime, juiced,
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced(I prefer red)
1/2 jalapeno pepper,(Serrano if you prefer hotter) seeded and minced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 large clove garlic, minced.
How to make it:
In a large bowl place the scooped avocado and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher or a fork, add the salt, cumin, and cayenne and mash/ mix leaving nice chunks of the avocado. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic.
Add 1 tablespoon of the reserved lime juice. Let sit at a cool room temperature lightly covered for 1 hour and then serve with your favorite corn tortilla chips. Recipe adapted from Alton Brown
Cheers,
The Beer Guy
Spaghetti alla Carbonara & Podere San Cristoforo, Amaranto' Sangiovese
The Wine
Podere San Cristoforo,Amaranto' Sangiovese, 2013
This wine is from a family-owned estate built in 1901. The estate is located in the (DOC of Maremma) in the south of Tuscany near the ocean. The costal location of the vineyards benefit from a cool gentle breeze that protect the grapes from the warm summer sun, optimizing ripening, and low yields'.
Diligent Viticulture is practiced, with an emphasis on biodynamic methods and most of the work is performed by hand. The 2013 vintage is described by the estate as exceptional. Wine maker Lorenzo Zonin makes this wine with 100% Sangiovese, fermented in stainless steel, then malolactic fermentation in barrels followed by10 months of aging in French oak. The wine has enticing aromatics of ripe cherry, blackberry and a note of soft rosemary and oak.
This Medium/ light wine has fine tannins that frame flavors of dark cherry and, raspberry complemented by notes of clove, pepper, and a hint of the sea. The finish is round with balanced bright acidy leaving you with a clean pallet and a hint of lingering flavors. This wine is a very good choice for paring with many foods from medium meat dishes to robust vegetable dishes, I selected a simple easy to makepasta dish to enjoy with it and man it was good!
This wine is a perennial winner from most reviewers and the first scores are in;WE88, ID89
The Pairing
Spaghetti alla Carbonara
This flavorful easy to make dish can be served in less than 40 minutes from start to finish. Because the dish has so few ingredients be sure to use the best ingredients you can.
What you will need:
3 tablespoons Extra-Virgin Olive Oil
8 ounces Guanciale (Pancetta or Bacon)
1 pound Spaghetti
1 1/4 cups freshly grated Parmigiano-Reggiano
4 large Eggs separated
Freshly ground Black Pepper (optional fresh herbs like parsley or basil) chopped for garnish
How to make it:
Bring 6 quarts of water to boil in a large pot, and add 2 tablespoons salts.Meanwhile, combine the olive oil and guanciale (Pancetta or Bacon), in a 12- to 14-inch sauté pan set over medium heat, and cook until the guanciale (Pancetta or Bacon) has rendered its fat and is crispy and golden. Remove from the heat and set aside (do not drain the fat).
Cook the spaghetti in the boiling water until just al dente. Scoop out ¼ cup of the pasta cooking water and set aside. Drain the pasta. Add the reserved pasta water to the pan with the guanciale, (Pancetta or Bacon) then toss in the pasta and heat, shaking the pan, for 1 minute.
Remove from the heat, add 1 cup of the Parmigiano, the egg whites, and pepper to taste, and toss until thoroughly mixed.Divide the pasta among four warmed serving bowls. Make a nest in the center of each one, and gently drop an egg yolk into each nest. Season the egg yolks with more pepper and sprinkle the remaining ¼ cup Parmigiano over the top.
Serve immediately, with a mixed green salad or sautéed winter greens.
Recipe adapted from Mario Batali
The Wine Guys
Lamb Shank Tagine & Chateau Gasqui Wine Pairing
"Wine makes daily living easier, less hurried, with fewer tensions and more tolerance."Benjamin Franklin
Take the time to cook slowly, take time to call you friends and family to have a meal with you, take time to set the table, take time to savor a fine aged glass of wine, take time to live.
The WIne
Chateau Gasqui, Côtes de Provence, 2008
This wine comes from one of the warmest wine growing region in France. The 2008 harvest produced a low yield and high quality grapes that were grown in accordance with organic farming practices.
Chateau Gasqui is one of 5 wineries, out of 650 that have been awarded biodynamic certification by Demeter. The wine is made from a blend of 50% Syrah, and 50% Grenache, naturally fermented then ages for 36 months in 500Liter French oak barrels. The result of a good year, great fruit, exemplary care for the process, and 8 years of aging produced a wine that is dark ruby in color, with aromas of red and black fruit, soft musky leather and spice. Mature supple tannins combine with flavors of black berry, current, and dark plum, with slight clove like spice flavors in the finish.
This warm, round, well balanced aged wine is a find and a perfect accompaniment to an earthy winter meal.
The Pairing
Lamb Shank Tagine with Dates
What you will need:
3 large lamb shanks, about 4 1/2 pounds
Salt and pepper
6 garlic cloves, minced
1 tablespoon grated fresh ginger
1 tablespoon paprika
2 teaspoons ground cumin
2 tablespoons butter
1 large onion, sliced, about 2 cups
Small pinch saffron
½ teaspoon cayenne pepper
1 tablespoon tomato paste
1 2-inch piece cinnamon stick
2 teaspoons dried ginger
½ cup chopped dates of any kind, plus 24 whole Medjool dates
½ cup golden raisins, soaked in hot water to soften for 30 minutes and drained
½ cup pomegranate seeds
Cilantro sprigs, for garnish
How make do it:
Trim shanks of excess fat, then season generously with salt and pepper. In a small bowl, combine garlic, fresh ginger, paprika and cumin, and smear over shanks. Leave shanks at room temperature to season for at least an hour. (Or you can wrap and refrigerate several hours, or overnight; return to room temperature before proceeding.)
In a Dutch oven or heavy-bottomed soup pot, melt butter over medium-high heat. Add onion, saffron and cayenne, and sprinkle with salt. Cook for 5 minutes, until somewhat softened. Stir in tomato paste and cook 1 minute. Lower heat to medium; add seasoned shanks and let cook with onions, turning occasionally, until meat and onions are lightly browned, about 10 minutes.
Heat oven to 400 degrees. Add cinnamon stick, dried ginger, chopped dates and water to barely cover (about 31/2 to 4 cups) to the pot. Bring to a simmer, cover pot with a tight fitting lid and place in oven. Bake for 30 minutes, and then turn heat down to 350 degrees. Check sauce and add water if level of liquid is below meat. Continue baking for another hour, checking liquid level occasionally, and then test meat by probing with skewer or paring knife. It should be quite tender and almost falling from bone, but cooked no further. (Tagine may be prepared to this point up to two days ahead. Reheat gently in a covered pot on the stovetop, adding a little more water as necessary.)
Remove meat from pot and place in deep, wide serving bowl. Skim off any surface fat from cooking liquid in pot. Add whole dates to pot and simmer for a few minutes to reduce sauce slightly. Pour sauce and dates over meat.
To serve, garnish with raisins, pomegranate seeds and cilantro sprigs.
Recipe adapted from David Tanis, N.Y.T
The Wine Guys
A Wonderful Bordeaux Pairing to Start Out The New Year
A good glass of wine accompanied with a hearty stew, roast, chili, or soup can take the chill away from a winter day and make you feel like you were sitting in front of a giant stone fire place looking out the window at snowflakes, dusting the edges of a frozen lake.
The Wine
Château Haut-Bernones, Haut-Médoc 2010
This gem is made from estate grownfruit in Cussac Fort Medoc, right next to St Julien, by world famous oenologist Eric Boissenot who also consults (Château Latour, Lafite, Margaux...)
The finest handpicked grapes from vines that are at least 30 years old are used to make this blend of 51% Cabernet Sauvignon, 35% Merlot, 14% Cabernet Franc. Mr. Boissenot uses traditional vinification in stainless steel tanks and aging in French oak barrels.
With five years of bottle aging this wine is ready to be enjoyed. Garnet in color with inviting aromas of dark berries, subtle herbs and a note earthy oak, leads you to interwoven flavors of cassis, plum black cherry anda hint of licorice, cocoa, cedar, delicate mineral note of smoke and black pepper, In the finish.
This elegant medium bodied wine with perfectly balanced tannins is a steal at $19.99
The Pairing
Hearty Vegetarian Chili
What you will need:
2 tablespoons Olive oil
2 medium chopped yellow onions
1 cup chopped red bell peppers
5 cloves minced garlic
5 roasted poblano peppers stemmed, seeded, and minced
1 medium zucchini, stem ends trimmed and cut into small dice
2 cups fresh corn kernels (about 3 ears)
1 1/2 pounds Portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
2 tablespoons chili powder
1 teaspoon of smoked chipotle pepper
1 tablespoon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne
1 28 oz can of san marzano tomatoes instead
3 cups cooked black beans, or canned beans, rinsed and drained
1 (15-ounce) can tomato sauce
1 cup vegetable stock, or water
1/4 cup chopped fresh cilantro leaves
How make do it:
In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well.
Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes. Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.
To serve, place 1/4 cup of brown rice in the bottom of each bowl. Ladle the chili into the bowls over the rice.
Top each serving with a dollop of sour cream and/or cheddar cheese and avocado.
Recipe adapted from Emeril Lagasse.
Happy New Year!
The Wine Guys
Holiday Cookies and Hot Beverages
“The difference between ordinary and extraordinary, is that little something extra” ~WG
Happy Holidays!
Nothing warms the heart or helps you get into the holiday spirit more than giving or receiving a little something extra. During this season of celebrations, treat yourself, family and friends while you decorate, wrap gifts, or warm yourself after ice skating.
Here are a few “little something extras “that are easy to make and fun to drink.
Hot chocolate smell good, tastes great and warms your body. Add 3.5 ounces of Bailey’s Irish cream to a warmed mug and blend in your favorite hot chocolate and top with fresh whipped cream. Garnish with a shake of nutmeg or cinnamon.
For the nutty just a “little something extra”, add 3.5 ounces of frangelico (a hazelnut liquor) in a warmed mug and blend in your favorite hot chocolate and top with fresh whipped cream, and garnish with crushed or shaved hazelnuts.
For a minty “little something extra”, add 2 to 3 ounces of peppermint schnapps to a warmed mug and blend in your favorite hot chocolate. Top with fresh whipped cream and garnish with a peppermint candy cane and or a fresh sprig of mint.
Creamy rich and savory eggnog can be elevated to an enticing elixir showing sweeter notes and more caramel when blended with rum. Bourbon brings a note of oak and lifts the aromas and flavors of vanilla when blended with eggnog. Brandy and cognac offer contrast to the sweet creamy aromas and flavors of eggnog and elevate the spiciness just a touch. Add 1.5 to 2 to ounces of rum, bourbon, or brandy to youra shaker with 4/6 ice cubes add 6 ounces of your favorite eggnog shake and strain in to a festive glass, and garnish with a pinch of fresh nutmeg and or cinnamon stick.
The Cookies
Sugar Cookies
Hot chocolate, eggnog and cookies are a decadent pairing that are perfect for each other. Its only once a year, so go for it. Here is a simple sugar cookie recipe that you can make and decorate while you enjoy your “little something extras”.
What you will need:
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
powdered sugar (for rolling out dough)
How to make it:
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl.
Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours. Preheat oven to 375 degrees.
Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If the dough has warmed during rolling, place a cold cookie sheet on top for 10 minutes to chill.
Cut into desired shape, (most grocery stores sell holiday shaped cutters) place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time.
Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Colored icings and bright add on can be purchased at most grocery stores and easily applied. Makes about 3 dozen 2.5 inch cookies. Adapted from the food network and Alton Brown
Merry Christmas, the Cork Staff.
Holiday Season Lamb & Wine Pairing
Cork is one of the first retailers’ hand selected in the United States, to offer this world class wine Parra Family Wines, Pencopolitano, 2014
Pedro Parra, PhD and Master from Institut National Agronomique de Pairs Grignon, has has traveled the world examining over 25,000 different soil compositions and the relationship between the roots, vines, and grapes, that are grown in them. Through Pedro’s commitment to his work, he has gained the reputation as one of the world’s foremost experts, and has consulted for prestigious clients such as Clos des Fous, Zuccardi, Altos las Hormigas. Now, Pedro’s expertise and passion can be found in his own wine, made entirely by him and Parra Family Wines. This is one best wines we have tasted this year.
The Wine
Parra Family Wines, Pencopolitano, 2014
The Pencopolitano is a class blend of Malbec, Syrah, Carmenere, Carignan, Cinsault, Pas, and Touriga Nacional, from four different soil compositions grown in the coastal Cauquenes and Itata regions of Chile.
The vines are organically grown and the fruit is hand harvested, preserving the signature and purity of the earth and how it translated to the grapes and ultimately, to the wine. This beautiful blackberry colored wine, has expressive notes of spicy black plum, blackberry, wet stone, earthy roasted pepper, and a touch of soft oak. Medium/full in body this wine has big flavors of red and black cherries, plum and blackberry complemented with minerality and an earthy spice note from14 months of ageing in French oak. Medium-fine tannin structure with balanced acidity integrates beautifully with the fruit completing this wine that has a long layered finish.
This world class wine will age well for many years to come.It’s truly a find and at $24.99, a great gift that over-delivers. The allocation of this wine across the United States is 120 cases. We are thrilled at Cork to receive 10% of the allocated wine. Stop by as we are confident it will go fast.
The Pairing
Slow-Braised Lamb Shanks
What you will need:
3 tablespoons ground cumin
3 tablespoons ground coriander
2 tablespoons Madras curry powder
2 tablespoons minced rosemary
2 tablespoons minced thyme
2 tablespoons minced garlic
1 tablespoon coarsely ground pepper
1/2 cup extra-virgin olive oil
Kosher salt
6 lamb shanks (1 to 1 1/4 pounds each), trimmed of excess fat
2 celery ribs very coarsely chopped
1 large onion very coarsely chopped
1 carrot, coarsely chopped
1 cup dry white wine
8 cups rich veal stock
How to make it:
In a small bowl, combine the cumin, coriander, curry powder, rosemary, thyme, garlic and pepper. Stir in 6 tablespoons of the olive oil to make a paste and season it generously with salt. Place the lamb shanks in a large roasting pan and rub them with the spice paste. Cover with plastic wrap and refrigerate overnight.
Return the lamb to room temperature. Scrape off most of the spice paste from the shanks. In a large skillet, heat 1 tablespoon of the olive oil until shimmering. Add half of the lamb shanks and cook over moderately high heat until browned all over, about 10 minutes; transfer the shanks to a plate. Wipe out the skillet. Lower the heat to moderate and repeat with the remaining tablespoon of olive oil and lamb.
Preheat the oven to 350°. Add the celery, onion and carrot to the skillet and cook over moderate heat until barely softened, about 5 minutes. Add the wine and bring to a boil. Add the stock and bring to a boil.
Wash the roasting pan and return the browned shanks to it. Pour the vegetable mixture over the shanks, cover with foil and roast for about 3 1/2 hours, or until the lamb is very tender. Lower the oven temperature to 200°. Carefully transfer the shanks to a baking dish and cover tightly with foil; keep warm in the oven. Strain the sauce into a medium saucepan. Skim off as much fat as possible.
Boil the sauce over high heat until reduced to 4 cups, about 40 minutes; season with salt and pepper. Transfer the shanks to a platter, pour the sauce on top and serve. Adapted from, Food & Wine by Geoffrey Zakarian, 2004
Happy Holidays!
The Wine Guys
A Classic Pairing
“Age is just a number, its totally irrelevant unless you happen to be a bottle of wine” Joan Collins
The Wine
Ponzi Vineyards, Pinot Noir, Willamette Valley, 2012
This wine is made from handpicked, hand sorted grapes from twelve different vineyards grown in an epic vintage, 2012. After aging for 11 months in a blend of new and used French oak barrels, this ruby colored wine developed vibrant aromas of cherry, sweet tobacco, graphite and cedar that will continue to develop as it ages. Medium light in body this wine is simple yet complex with flavors of dark stone fruit with spice and an earthy cocoa nib flavor. Fine tannin structure with very well balanced acid lead you to an elegant finish that lingers just enough, before you take another sip. This wine drinks beautifully now and will age extremely well (if stored properly) for the next 7+ years developing the complexity of a $150.00 bottle. At $39.99, it’s worth every penny, now and unbeatable as an investment in your future drinking pleasure. Critics scores 91WE, 92WS
The Pairing
Baked or Roasted pre cooked Ham
A fully cooked ham does not need additional cooking. It can be eaten right out of the package but heating it properly will bring out its natural flavor and juices. There are many ways to heat a fully cooked ham; here is the covered method I use for heating a bone- in smoked Hatfield, or Smithfield ham(13 to 18 pounds) from Hoboken’s best butcher shop Truglio's Meat Market.
After trimming the skin and some of the fat, place the ham in a shallow baking pan with fat side up. Half hams should be placed with cut side down. Add one cup of water to the roasting pan. Cover securely with foil. Place in a 350 degree preheated oven for 14 to 16 minutes per pound, until internal temperature reaches 135°F.
Allow ham to rest for 15 minutes before carving. Internal temperature should rise to 140°F during this time. If using a glaze, the glaze should be applied during the last 30 minutes uncovered and basted 2 to 3 times.
Cheers!
The Wine Guys
Great WIne's for Drinking this Thanksgiving
Happy Thanksgiving!
The Wine Guys are here to help you with a broad selection of wine, beer, and spirits to chose from this Holiday season. Below are four wines that will pair well with a broad range of Thanksgiving foods and individual tastes.
MacMurray, Estate Vineyards, Select, Russian River Valley, Pinot Noir, 2013
This MacMurray Pino Noir was produced by blending fruit from four vineyards in the Russian River Valley; creating a beautiful ruby colored wine with enticing aromas of raspberry, boysenberry and subtle wood spice. After the wine fermented, it was aged sur lie, creating a round, soft mouth feel. Further complexity comes from ageing in new and used barrels, adding aromas and flavors of vanilla, caramel and toasted nuts to flavors of cherry and pomegranate. With balanced acidity and a lingering finish, this wine will enhance most foods and pair very well with the diverse foods you may have at the thanksgiving feast.
Peter Schandl - Pinot Blanc 2011
If you are a looking for a dry yet fruit driven wine, explore this great alternative to Riesling. This wine has a pale golden color with classic aromas of yellow apple, pineapple delicate pear blossom, and a soft river stone note. Flavors of apple, pear and kiwi wind together in this medium/light bodied wine that has a rich, lush mouth feel. Just enough acid and bottle ageing make this wine very approachable and easy to pair with classic Thanksgiving food.
Sobon Estate Hillside Zinfandel 2013 Amador County, CA
Made from estate grown hillside grapes this great tasting wine is made from 98% Zinfandel, 2% Petite Syrah, aged in French and American oak, creating a pretty bouquet of raspberry, cherry and a touch of oak. Medium to medium light in body with flavors of dark cherry, blueberry, spice, and cocoa, with a soft peppery finish. Low in tannin and very approachable, it’s easy to enjoy on its own, but marries well with savory or sweet stuffing and will do wonders with some dark meat drenched in gravy. 89 and Best Buy WE
Schramsberg's Blanc de Blanc 2012
This Blanc de Blanc is made from 100% chardonnay, produced in the classic “methode champenoise” (The traditional method used in Champagne) over a period of about three plus years. Made from cool-climate Sonoma County, Marin and other North Coast fruit, this dry crisp bubbly has bright and fresh aromas of grapefruit, lime, green apple and white apricot, complemented with hints of yeast and white blossoms ginger and fresh honeycomb. The flavors are of tart apple, citrus and, pear that open and expand on the pallet, then seamlessly lead to a crisp clean finish. There is no better time to enjoy the complements and contrasts of a great sparkling wine than a Thanksgiving meal.
Happy Halloween!
Mike and I taste around 3,000 wines a year and most of them don’t make it to our shelves. Once in a while, we make an outstanding discovery that is really exciting to bring to our customers.
This particular wine was discovered by Mike a few weeks ago in Spain when working with importer/distributor Spanish Acquisition. Bodegas Loa in Rioja was one of many stops on his quest to find wine that make the wine selection at Cork special.
During a tasting with winemaker Elena Ezpeleta, Mike knew he had found a true winner and I received a text with this photo and the words “This is find”.
The Wine
Bodegas Loa, Spes Rioja, Crianza, 2010
The Bodegas Loa Spes Rioja is made just outside the town of Laguardia, located in the Rioja Alavesa, at the foot of the majestic Sierra de Cantabria. The Bodega sits on top of a hill that has a stunning view of the vineyards of La Rioja. According to winemaker Elena Ezpeleta the winery Loa combines traditional skills, with state-of-the-art techniques and expression of what the vineyards give them. The 2010 Spes, Rioja Crianza shows the skill and tradition beautifully through the wines vivid, mahogany color that sets the stage for a bouquet that has aromas of cherries, cassis, and a touch of cinnamon and vanilla. Made from 100% Tempranillo the flavors are classic with cherry, plum and a soft/sweet tobacco note all enhanced by aging in French and American oak barrels. Medium/full in body this wine has round balanced mouth feel with just a touch acidy which is indicative of higher elevation fruit of Rioja, making it a perfect accompaniment for meat and hearty dishes. This discovery will be on my personal wine list all winter.
The Pairing
Cider Brined Pork with Calvados, Mustard and Thyme
Serves 2
What you will need:
Cider Brine:
2 cups apple cider
1 ½ cups water
1/4 cup kosher salt
1/4 cup lightly packed brown sugar
1 tablespoon black peppercorns
2 teaspoons yellow mustard seeds
3 sprigs fresh thyme
For the Chops and Pan Sauce:
2 1" thick, bone-in center cut pork chops
1/4 cup calvados
1 shallot, finely minced
1 tablespoon fresh thyme, finely minced
1/3 cup apple cider
1/2 cup heavy cream
2 teaspoons Dijon mustard
salt and pepper to taste
How to make it:
1. Place all brine ingredients in a medium saucepan, and stir over low heat until the salt and sugar have dissolved. Remove from heat and let cool.
2. Place chops in a single layer in a shallow pan, cover fully with brine, wrap and refrigerate overnight. When ready to cook, remove the chops from the brine, rinse well under cold water, and dry with paper towels before continuing.
3. Heat 1-2 tablespoons of canola oil in a heavy large skillet over medium-high heat. Season pork with a little salt and freshly ground pepper. Add pork to skillet and sauté until just cooked through, about 4 minutes per side. Transfer to plate; cover with foil and keep warm.
4. Pour off excess oil, and deglaze the pan with the calvados over medium heat, scraping the bottom of the pan well, letting the brandy reduce to a glaze. Add 2 tablespoons butter to the skillet over medium heat and add the shallots and thyme, and sauté 2 minutes. Stir in cream and cider; boil until mixture thickens to sauce consistency, about 3 minutes. Stir in mustard, season with salt and pepper, remove from heat and serve with the pork.
Salud, The Wine Guys
Cool Autumn Days
Crisp Air, Pretty Leaves, Sweaters & Boots, Football, Pumpkins, and Wine.
I love Fall Time!
With the crisp of fall in the air, and pumpkins popping up on stoops, I am thinking of a comfort food that is warm, filling and so easy to make.
Raffetto's fresh pasta has been around since 1906; making what many say is the best fresh pasta in the NYC metro area. The family tradition is carried on by Sarah, a fourth generation pasta maker, who told me yesterday that I didn't have to come to new York to get their pasta, I could have picked some up at Sobsey's in Hoboken. Still, I was happy to have made the trip to "the chefs' top secret pasta headquarters" and on the ride back I had time to think about the special sauce I would make and what wine I wanted to pair it all with.
The Wine
Roccafiore Rosso Melograno 2013
The grapes for this easy drinking Umbrian red are handpicked and selected in mid September, made from a blend of 80% Sangiovese and 20% Montepulciano. A brilliant ruby colored wine with plum, cherry, and slight sweet tobacco aromas. After bottling, the wine rests for about six months, and flavors of elegant plum, wild red raspberry, develop. This medium bodied wine has fine tannin structure with a soft grip and balanced acidity that combine to give the drinker a pleasant mouth feel and lingering finish. This wine pairing was so good with the pumpkin ravioli it had just the right amount of acid to balance the starch of the pasta and cut through the butter, and temper the pumpkin, allowing the soft earthiness of the sage to shine.
Raffetto's Fresh Pumpkin Ravioli with Butter Sage Sauce
What you will need:
One package of fresh Raffetto's pumpkin ravioli 13oz, (2/3 Servings)
6 tablespoons of the highest quality butter you can buy
6 fresh, whole sage leaves plus 4-6 chopped fresh sage leaves
¼ cup freshly grated parmigiano cheese,
fresh ground black pepper
(optional 1/3 cup pasta cooking water, for a thinner sauce)
How to prepare it:
Brown the butter in the skillet over medium low heat until it just froths, but is not brown (if you haven't done this before err on less is better side, as the butter will continue cooking after you take it off the heat).pour butter in a large bowl, add the sage leaves, letting them soak in the butter for a few seconds, add drained paste and ½ of the cheese and toss the pasta so that it is thoroughly coated, and serve.
(Optional: add reserved pasta cooking water for a thinner consistency) garnish with remaining parmigiano, fresh sage leaves and a sprinkling of freshly cracked black pepper.
Serve this with a side of sautéed field greens or fresh salad.
Enjoy!
The Wine Guys
Fall has Arrived
"Life starts all over again when it gets crisp in the fall." — F. Scott Fitzgerald
With the change of season, it is likely you have begun to dress slightly warmer and are starting to eat slightly heartier. With these changes it is also likely you are looking a little closer at red wine to sip or accompany your meal. Here is a pairing that celebrates the end of summers bounty, and a red wine to warm you.
The Wine
Penedo Borges Reserve Malbec 2013
This wine is made from 85% Malbec, 10% Cabernet Sauvignon, and, 5% Syrah, Maturation: 10 months in French and American oak Barrels, and 8 months in the bottle. This wine has a dark violet color, with aromas of plum, dark berries and a touch of sweet vanilla and spice. Medium in body the wine has a soft mouth feel with flavors of just-ripe dark fruits with slight spice, accompanied by a subtle coffee note and plum jam. Soft tannins lead you to a soft finish that lingers, just for a while. This is a really good wine choice to transition into fall winter, and it pairs super well with this dish.
The Pairing
Sweet Corn Polenta with Eggplant Sauce
(Serves 4)
What you will need:
Most of the ingredients are still at local farmers markets and fresh always tastes better.
Eggplant Sauce - 2/3 cup vegetable oil, 1 medium eggplant, cut into 3/4-inch dice, 2 tsp tomato paste, 1/4 cup white wine (Cork recommends UBY), 1 cup chopped peeled tomatoes(fresh or canned), 6 1/2 tbsp water, 1/2 tsp honey, 1 tbsp chopped oregano.
For the Polenta: 6 ears of fresh corn, 2 1/4 cups water, 3 tbsp diced butter, 7 oz feta crumbled, or shredded parmesan, 1/4 tsp salt, black pepper.
How to make it:
Eggplant sauce: Heat up the oil in a large saucepan and fry the eggplant on medium heat for about 15 minutes, or until nicely brown. (Note: the eggplant sticks to the pan like crazy towards the end of the 15 minutes, but don't worry; it'll come right off when you add the tomatoes.) Drain off as much oil as you can and discard it. Add the tomato paste to the pan and stir with the eggplant. Cook for 2 minutes, then add the wine and cook for 1 minute. Add the chopped tomatoes, water, salt, sugar and oregano and cook for a further 5 minutes to get a deep-flavored sauce. Set aside; warm it up when needed.
The Polenta: Remove the leaves and "silk" from each ear of corn, then chop off the pointed top and stalk. Stand each ear upright on its base and use a sharp knife to shave off the kernels. (If you do this inside of a very shallow bowl, it might save you some cleanup time.) You want to have 1 1/4 lbs of kernels. (I don't have a scale. Six ears were great.) Place the kernels in a medium saucepan and cover them with the water. Cook for 12 minutes on a low simmer. Use a slotted spoon to lift the kernels from the water and into a food processor; reserve the cooking liquid. Process them for a few minutes, to break as much of the kernel case as possible. Add some of the cooking liquid if the mixture becomes too dry to process. Now return the corn paste to the pan with the cooking liquid and cook, while stirring, on low heat for 10 to 15 minutes, or until the mixture thickens to a mashed potato consistency. Fold in the butter, the feta, salt and some pepper and cook for a further 2 minutes. Taste and add more salt if needed. Divide the polenta among shallow bowls and pool some warm eggplant sauce in the center.
Cheers, The Wine Guys
It's Football Season
“I may not have great seats, but I have comfortable folding chairs, a full cooler and a tailgate covered with food, to share with friends and family.” ~WG 2015
Sunday, football and tailgating are as American as it gets. This Sunday, The New York Giants host The Atlanta Falcons at Met Life stadium. Tailgating runs the gamut from simple foods like chips and guac, to full on- catered buffets complete with china and silverware. No matter what one is serving or eating, there is happy vibe throughout the revelers. If you have never tailgated and you’re not going to the game this Sunday, pick any sporting event call up your friends and family and find out why it’s an experience not to be missed.
Here is what the Wine Guys are bringing to Big Blue this Sunday, these beers are perfect for tailgating; they are light and always a crowd pleaser.
The Cooler
Blue Moon combines the citrus flavors of an IPA with the smooth, balanced malts of Belgian white Ale. Through finding the perfect combination of four hops, including a rare German hop called Huell Melon, Blue Moon has a pronounced citrus and fruity hop taste, perfectly balanced by wheat, coriander, and orange peel. By blending the f two styles of beer together to craft an IPA with a unique twist, Blue Moon delivers’ a clean crisp beer that is truly refreshing. Six points
The Crisp - from the first sip of this beer you'll know you’re drinking a lager. Golden, colored with a nice fluffy white head on top. The bouquet of this beer is grassy/citrusy, hoppy with a note of malt. Clean and crisp on the pallet with a touch of citrus and a slight hoppy note with a slight malt sweetness that that leads you to a clean dry finish that is very refreshing.
The Tailgate Dish
Baby Blue Potatoes stuffed with Bacon and Blue Cheese
What you will need:
25-30 small round blue, red or white potatoes (all about the same size if possible) Try the farmers markets so you can pick out your own, 8oz to 10oz crumbled blue cheese, or gorgonzola, 1/4 cup sour cream, 2 shallots finely chopped, 1 tablespoon fresh rosemary finely chopped, Salt and pepper, 3/4 cup crumbled bacon (approx. 5 strips for filling cook 2 or 3 more for garnish if you wish).
Boil the potatoes in salted boiling water for 10 to 13 minutes until slightly soft but not overdone drain and let them cool to room temp or cooler. (While handling cooked potatoes run the faucet and rinse knife, spoon and hands etc. for easier handling). Cut a very thin slice of the bottom of the potato so they can stand upright. Slice off the top of the potato and use a melon baller or small spoon to scoop out the potatoes, (take your time and leave about a 1/8 inch wall around the potato). Mince uncooked bacon and sauté until the bacon is golden and crisp, remove to paper towels and pat most of the fat off. (Cook whole strips of bacon for garnish if you doing that next). Reserve a 1/2 teaspoon of the bacon fat and sauté the shallot untiljust soft on medium low heat about 3 minutes, drain and set aside to cool. Combine shallot, bacon, blue cheese, sour cream, salt and pepper, and rosemary in a bowl mixing gently. Use a pastry bag with a medium small tip, or a zip lock bag with the corner cut off or a small spoon to fill the potatoes to just above the rim. Put potatoes on a cookie sheet lined with parchment paper or aluminum foil, and bake at 400 for 8 to 10 closer to 8 minutes if making ahead of time to reheating and serve later. If reheating at the tailgate warm slowly on medium low heat in a fire proof container or a heavy aluminum pouch for about 10 minutes, garnish with fresh a rosemary sprig, or parsley, and cut bacon. Recipe adapted from Kim Churchill, on Chowhound.com.
Go Big Blue!
The Wine Guys
A Great Cava Pairing for A Great Holiday
Rosh Hashanah Holiday
Wine and food are important traditions in the celebration of Rosh Hashanah, the Jewish New Year where, Jewish families along with their friends take time for reflection, pray and changes for the New Year.
The Wine
Taanug Brut Cava (Kosher)
From Catalunya Spain Teaanug Brut Cava is made from Macabeo, Xarel·lo and Parellada grapes that are fermented separately then blended for secondary bottle fermentation for more than 12 months. The whole winemaking process, from vineyard to bottling is overseen by a Rabbi, assuring the highest standards and creating a wine that is light dry and refreshing. Light golden in color this wine has fine small bubbles that bring a bouquet of golden apple and a touch of melon aromas to the nose. The effervescence of this wine keeps the pallet light. Fresh flavors of apple and light stone fruit with a touch of minerality leads you to a crisp clean finish, which lingers just enough before you take another sip, and ring in the New Year.
The Pairing
This dish has three ingredients that celebrate traditional cuisine for a Rosh Hashanah, apples, honey, and pomegranates. It is a great first course perfect to pair with some bubbly to celebrate the New Year.
Butter Lettuce with Apples, Walnuts and Pomegranate seed
What you will need for the Vinaigrette:
2 tablespoons cider vinegar, 1 tablespoon honey, 1 tablespoon finely chopped shallot, 1 1/2 teaspoons Dijon mustard, 1/3 cup olive oil, Kosher salt and freshly ground black pepper.
What you will need for the salad:
2 heads of butter lettuce leaves, gently torn, 1 1/2 cups store-bought glazed walnuts, 1 Honeycrisp or Fuji apple, quartered, cored, thinly sliced, kosher salt and freshly ground black pepper, 1 cup pomegranate seeds,1/4 cup tarragon leaves,1/2 cup crumbled Stilton or Maytag blue cheese (about 2 ounces)
How to make it:
Whisk first 4 ingredients in a medium bowl. Gradually whisking in oil, season vinaigrette to taste with salt and pepper and set aside. Place lettuce in a large bowl. Add vinaigrette, walnuts, and apple; toss to coat, and season with salt and pepper to taste. Garnish with pomegranate seeds, tarragon, and cheese. If you feel like making this a main course add some roasted chicken and a little more vinaigrette (recipe adapted from epicurious)
Shanah Tovah,
The Wine Guys