Southwestern Spain Red Blend Paired with Grilled Hanger Steak & Fennel Salad

The Wine

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Uno De Mil, Red Blend, 2011

This award winning, wine is made from 100% Demeter certified organically grown grapes in the small town of Las Pedroñeras, in southwestern Spain. The philosophy of Dominion Punctum is to deliver high quality estate grown organic & biodynamic wines, without the use of chemicals, while practicing sustainable agriculture. This wine is made from 50% Tempranillo and 50% Petit Verdot that has been conditioned for 12 months in French oak barrels, resulting in a beautiful ruby red wine with inviting aromas of red cherry, strawberry and mature plum with subtle notes of cinnamon and vanilla. Medium bodied with a pleasant balance between acidity and soft tannins makes this wine easy to enjoy by itself, but it really shines with a meal. I had this with a Hanger steak salad and it was great.

The Pairing

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Grilled Hanger Steak with Fennel Salad

What you will need:

2 garlic cloves,¾ cup vegetable oil

1 cup cilantro leaves with tender stems

1¼ cups parsley leaves with tender stems, divided

¾ cup mint leaves, divided

1½ pounds hanger steak, center membrane removed

2 tablespoons sherry vinegar,1teaspoon fresh lemon juice

1 teaspoon honey

4 tablespoons olive oil, divided

Kosher salt

freshly ground pepper

2 fennel bulbs, cored, cut into wedges

2 large tomatoes, cut into wedges

3 ounces feta, cut into 2x½-inch pieces.

How to prepare it:

Blend garlic, vegetable oil, cilantro, 1 cup parsley, and ½ cup mint in a blender until smooth. Transfer to a resealable plastic bag and add steak. Seal bag, turn to coat, and chill steak 3–12 hours.

Whisk vinegar, lemon juice, and honey in a small bowl. Gradually drizzle in 2 Tbsp. olive oil, whisking until emulsified. Season vinaigrette with salt and pepper. Prepare a grill for medium-high heat.

Remove steak from marinade and pat dry; season with salt and pepper. Grill until nicely browned and an instant-read thermometer registers 125° for medium-rare, about 5 minutes per side.

Transfer to a cutting board; let rest at least 10 minutes before slicing against the grain. Meanwhile, toss fennel and remaining 2 Tbsp. olive oil in a large bowl; season with salt.

Grill fennel on cut sides until charred and beginning to soften, about 2 minutes per side. Return to bowl, drizzle with vinaigrette, and toss to coat.

Let it cool slightly, then gently toss in tomatoes, feta, and add in remaining ¼ cup parsley and ¼ cup mint.

Serve salad alongside steak, and enjoy your wine with it.

Cheers!

The Wine Guys.

Viñas Viejas Paniza Garnacha Paired with Pan Roasted Pork Chops

The Wine

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Bodegas Viñas Viejas Paniza Garnacha 2012

Made from 60 to 100-year old garnacha vines picked from the high altitude Paniza vineyards at the foot of the Ibérico Mountains made this fantastic Spanish crowd-pleaser. Rich, intense and complex, it delivers abundant aromas and flavors of ripe black cherries and blackberries with a hint of vanilla. Flavors of lingering dark chocolate are present in the smooth finish. A perfect companion to grilled meats or as an after-dinner treat with dark chocolate truffles. Is what Natalie MacLean had to say about this Spanish gem and awarded it 90 points. Robert Parker agrees and also awarded this wine with a 90 point score and had this to say about it. "The 2012 Viñas Viejas de Paniza is produced with the fruit from their older Garnacha vineyards on slate soils at high altitude, around 800 meters and aged for six months in barrel. The wine is quite dark, ripe and brooding, with tantalizing aromas of wet earth, graphite and blackberries making for a quite attractive nose that's different to other wines from the region. It reminds me perhaps of a Priorat. The palate is medium to full-bodied, with fine-grained, earthy tannins and good freshness and depth. Quite impressive, and very good value." When we tasted this wine we also knew it was a hit and are happy to bring it to you for an everyday price $16.99

The Pairing

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Pan-Roasted Brined Pork Chop

Brining these pork chops makes them moist, tender, and seasoned throughout.

What you will need for 2:

1/2 cup kosher salt

1/2 cup sugar

1 teaspoon juniper berries

1/2 teaspoon whole black peppercorns

1 head of garlic, halved crosswise, plus 2 unpeeled cloves for basting

2 large sprigs thyme

1 /2-inch-thick bone-in pork chop (2 ribs; about 1 1/4 lb.)

2 tablespoons grape seed or vegetable oil

3 tablespoons unsalted butter, Flaky or coarse sea salt

How to prepare:

Bring 2 cups water to a boil in a medium saucepan. Add kosher salt, sugar, juniper berries, peppercorns, halved head of garlic, and 1 thyme sprig; stir to dissolve salt and sugar. Transfer to a medium bowl and add 5 cups ice cubes. Stir until brine is cool. Add pork chop; cover and chill for at least 8 and up to 12 hours.

Preheat oven to 450°. Set a wire rack inside a rimmed baking sheet. Remove chop from brine; pat dry. Heat oil over medium-high heat in a large cast-iron or other oven-proof skillet. Cook chop until beginning to brown, 3-4 minutes. Turn and cook until second side is beginning to brown, about 2 minutes.

Keep turning chop every 2 minutes until both sides are deep golden brown, 10-12 minutes total. Transfer skillet to oven and roast chop, turning every 2 minutes to prevent it from browning too quickly, until an instant-read thermometer inserted horizontally into center of meat registers 135°, about 14 minutes. (Chop will continue to cook during basting and resting.)Carefully drain fat from skillet and place over medium heat. Add butter, 2 unpeeled garlic cloves, and remaining thyme sprig; cook until butter is foamy. Carefully tip skillet and, using a large spoon, baste chop repeatedly with butter until butter is brown and smells nutty, 2-3 minutes. Transfer pork chop to prepared rack and let rest, turning often to ensure juices are evenly distributed, for 15 minutes. Cut pork from bones, slice, and sprinkle with sea salt.

Recipe adapted from bonappetit.com 2013

Cheers!

The Wines Guys

Romance Never Ends: Van Ruiten Cabernet Sauvignon & Porterhouse Steak

The Wine

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Van Ruiten, Cabernet Sauvignon. 2013

This Cabernet Sauvignon is hand-picked from John’s home ranch. The vines produce small berries that give this big rich wine its inky dark color and ample tannins. The top aroma note is un-mistakenly cherry and cassis followed by notes of allspice and nuanced vanilla introduced from being aged in French oak barrels. Medium full in body this wine has full flavors of currant, sweet roasted peppers, dark chocolate, and note of soft herbs that lead you to a layered lengthy finish with a firm grip. This wine will benefit from breathing. Try a sip right out of the bottle, then pour a glass and let it sit for 20 or so minutes and try it again. I don’t often suggest wine for cellaring that is this reasonable $18.99 but I am for this one it will improve thru 2022 with proper cellaring. The Wine Enthusiast had this to say about the wine, "Loads of ripe fruit flavor, scads of fine-grained tannins for texture, and a sense of depth with complexity make this a wine to seek out. It's full bodied, dry, and very bold but also well balanced for the long haul.” WE90

The Pairing

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Sunday Steak with maitre d'butter

What you will need:

2 porterhouse steaks (1 pound each)

Kosher salt

1 stick unsalted butter

1 ½ tablespoons flat leaf parsley, chopped

1/2teaspoon garlic,minced

1 teaspoon shallot, minced

Freshly ground white pepper

Fresh cracked black pepper

Juice of half of a lemon

Olive oil

How prepare the butter:

Allow the butter to soften to room temperature. Meanwhile place the garlic, shallot and parsley into a mortar. Using the pestle bruise, crush, and pulverize the aromatics until they are mushy. Place the butter into a small mixing bowl and smear it around with a rubber spatula. Add about1/2 teaspoon of lemon juice, a pinch of salt and a few grinds of white pepper. Blend the butter until it is one shade of green with no streaks. You can either refrigerate the butter as is or you can roll it up in parchment pepper, then foil and twist the ends to form a round log. The foil allows the ends to stay sealed.

How prepare the Steak:

Take the steaks out of the refrigerator and allow the steaks to come up to a cool room temperature (usually 1-2 hrs.), season both sides a little liberally with fresh ground black pepper and salt. Place a cast iron skillet over medium high heat. Add enough oil to coat the bottom of the pan. When the oil is hot but not smoking sear the steak. Cook the steak on each side until it has caramelized brown crust on both sides. Remove the steak from the pan when it has reached one temperature below where you like. If you want it cooked medium then cook the steak to medium rare and so on. Remove the steak to a sheet tray. Cook the second steak in the same fashion. Let them rest at room temperature.

Place the top rack so it is about 4 to 6 inches from the broiler. Pre heat the broiler. Using a very sharp knife cut the meat from each side of the bone then slice the meat into smaller size pieces. Re-assemble the steaks on the sheet tray. Smear each steak with some softened maitre d'butter then place a small glob on each steak. Place the steaks under the broiler just long enough to melt the butter and heat the steaks through.

I enjoy mashed potatoes or celery root with this dish along with mixed green salad, blue cheese crumbles, and a crusty baguette. Recipe adapted from food52.com

Cheers,

The Wine Guys

Super bowl Sunday: Chili and PATH Pale Ale Beer

A Super Bowl of Chili with a Tasty Locally Brewed Beer for your Super Bowl Sunday

The Beer

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PATH Pale Ale

Colby Janisch, Tucker Littleton, and Andrew Brown Started with a 3 gallon pot and a home brewing kit, which eventually fermented into a full-fledged craft brewery business out of Apartment 902 in Hoboken, NJ.

Today bars, restaurants and fine retail shops all over are lucky to get some of their, Heaven Hell or Hoboken American IPA, Path Pale Ale, True Hoboken, Black Dynamite, Black IPA, and seasonal and limited release, SPF 13 Summer Ale, and Doubled Parked, Double IPA.

We chose to use 902’s Black Dynamite Black IPA, to include in our off the hook Chili recipe because it will enhance the flavor of the beef, and 902’s, Path Pale Ale to complement the rich hearty chili because of its light crisp malty notes lifted by slight citrus, with well integrated hops.

Medium light in body with a reasonable alcohol content of 5.2%, you can drink this beer with the chili, and thru the whole game.

The Pairing

Beef Chili made with 902’s Black DynAmite Black IPA

What you will need:

5 pounds boneless chuck roast and have the butcher course grind it twice if you can

1 1/2 tablespoons ground cumin

1 tablespoon ground coriander

2 tablespoons canola oil

2 1/2 pounds onions, coarsely chopped

1 1/2 pounds red bell peppers, seeded, cut into 1/2-inch pieces

1 1/2 pounds yellow bell peppers, seeded, cut into 1/2-inch pieces

2 large jalapeño chiles with seeds, chopped (about 1/3 cup)

7 tablespoons chili powder

2 teaspoons (packed) minced canned chipotle chills in adobo sauce (Available in the Latin foods section of most supermarkets and at specialty foods stores and Latin markets.)

2 28-ounce cans crushed tomatoes with added puree

2 15-ounce cans kidney beans, drained

1 12-ounce bottle 902’s Black Dynamite Black IPA

Sour cream

Chopped green onions

Coarsely grated extra-sharp cheddar cheese

Fresh chopped cilantro

Sliced or chopped avocado.

How to prepare it:

Toast cumin and coriander in skillet over medium heat until darker and beginning to smoke, about 4 minutes. Cool. Sauté beef in heavy large pot over medium-high heat until no longer pink, breaking up with spoon, about 8 minutes. Heat oil in large skillet over medium-high heat. Add onions, all bell peppers, and jalapeños. Sauté until vegetables begin to soften, about 15 minutes.

Add mixture to pot with meat. Mix in toasted spices, chili powder, and chipotle chills. Add crushed tomatoes, beans, and beer. Bring chili to boil, stirring occasionally. Reduce heat and simmer 20 minutes, stirring often. Season with salt and pepper.

Can be made ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated up to 2 days (or freeze up to 1 month). Rewarm over medium-low heat. Ladle chili into bowls. Serve with sour cream, green onions, and cheese .cilantro and avocado. Recipe adapted from epicurious.com

Cheers!

The Wine Guys

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Hudson County Restaurant Week Wine Pairing

Now through February 3rd, is Hudson County Restaurant Week, and there are some great B.Y.O.B’s participating. Make a reservation through the hyperlink above and stop at Cork on your way or call us and we will deliver your wine when your are there.

The Wine

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The Restaurant

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Anthony David’s

953 Bloomfield Street, Hoboken

Here is what they are serving up during Hudson County Restaurant Week.

Your choice of one of these delicious starters; 

Butternut Squash Soup, with pumpkin seeds

Mussels, with fennel, pernod, tomato, thyme

Kale & Beet Salad, with walnuts &, gorgonzola

Your choice of one of these staying main dishes:

Pork Tenderloin, with sweet potatoes, broccoli, caramelized onion, Brussels

Pan Roasted Salmon, with farro, roasted mushrooms, thyme, spinach, citrus burre blanc

Braised Pork Ragu, with pecorino, arugula chili flakes, bucatini

Carbonara, made with fettuccini, pecorino, pancetta, caramelized onions, yolk

Choose one of these delectable treats to finish with:

Brownies & Ice Cream

Apple & Bourbon Bread Pudding

Enjoy!

The Wine Guys

Winter Cream of Turkey Mushroom Soup Paired with a French Chardonnay

The Wine

Domaine de la Garenne, Macon, Azé, 2014

This wine is made from hand harvested estate grown fruit. The vines grow in stony soils, of clay and limestone in a climate that’s cool, which is very well suited for Chardonnay, and the 2014 vintage has turned out to be one of the best in recent years. Traditional vinification is done in vats, preserving the freshness of the fruit, then 100% of the wine goes through malolactic fermentation, giving the wine a little more weight and roundness, 90% of the wine sees stainless steel conditioning and the remaining 10% seeing oak. Pale gold in color with light green reflections this wine has aromas of, Asian apple pear, citrus, almond and light fresh herbaceousness. Medium in body with a round bright mouth feel, flavors of clean apple and flint like minerality combine with a touch of delicate salinity to lead you to a pleasant crisp finish that lingers just long enough. This wine is drinking very well and will continue to develop for the next 3 to 4 years, and can be enjoyed as an aperitif, or pair it with a hearty cream based dish, or as always a great piece of cheese.

The Pairing

Hearty Cream of Turkey Mushroom Soup

What you will need:

1 tablespoon olive oil

12 ounces turkey loin, cut into ½ inch chunks

Kosher salt and freshly ground black pepper

¼ teaspoon of Bells poultry seasoning,

3 tablespoons unsalted butter

3 cloves garlic, minced

16 ounces cremini mushrooms, thinly sliced

1 white onion, diced

3 carrots, peeled and diced

2 stalks celery, diced

1/4 teaspoon dried thyme

1/2 cup all-purpose flour

5 cups chicken stock

1 bay leaf

1/2 cup half and half, or more, as needed

2 tablespoons chopped fresh parsley leaves

1 sprig rosemary

How to prepare it:

Heat olive oil in a large stockpot or Dutch oven over medium heat. Season turkey with poultry seasoning salt and pepper, to taste. Add turkey to the stockpot and cook until golden, about 2-3 minutes; remove and set aside. Melt butter in the stockpot or Dutch oven over medium heat. Add garlic, mushrooms, onion, carrots and celery.

Cook, stirring occasionally until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Whisk in chicken stock, bay leaf and turkey, and cook, whisking constantly until slightly thickened, about 4-5 minutes. Stir in half-and-half until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half-and-half as needed until desired consistency is reached.( If you desire a more hearty soup add 1 and ½ cup cooked barley). Garnish with parsley and rosemary, Serve immediately with crusty French bread and a green salad. (Serves 4 entrées or 6 sides) Recipe adapted from damndelicious.net

 Cheers, The Wine Guys

Winter Pairing of La Celia Pioneer Malbec With a Turkey Burger

A wine with, fruit flavors combined with the unique balance of natural acidity and oak make Malbec a highly versatile wine for pairing,” more than half of culinary professionals interviewed by The Daily Meal, agree that Malbec pairs with most types of food” 

The Wine

La Celia, Pioneer, Malbec 2014

VSPT Wine Group, specialist on wines from Argentina and Chile, have taken the Pioneering spirit of Eugenio Bustos, who planted the first Malbec vines from France.in the Uco Valley, Mendoza in 1882 to worldwide recognition. Located in a stunning valley situated at the foot of the Andes Mountains the estate is renowned terroir, climate, and the practice of 360 degree sustainability affecting every aspect of creating wine. The 2014 vintage is made from 100% Malbec of which 80% sees 9 months of conditioning with French and American Oak. With a beautiful color of purple red, and alluring aromas of dark red fruit, accented by spice like notes of mocha, subtle Licorice and vanilla toffee, this balanced medium bodied Malbec has bright yet soft flavors of raspberry, plum with fine tannin structure that has just enough grip to make a great companion for a stake but not too much to just sip alone. dark fruits with .In his most recent visit to Mendoza, James Suckling described this wine as "as a “refined, beautiful” wine with “Loads of subtle blackberry, dried fruit, spice and flower petal aromas which follow through to a full body with integrated tannins and a fresh finish. Refined and beautiful. Subtle" and awarded it JS 93 points

The Pairing

Turkey Burgers with Caramelized Onions & Sautéed Mushrooms

What you will need (4 servings):

1½ lbs. lean ground turkey

1½ tbsp. Worcestershire sauce

1 tsp salt, divided,½ tsp pepper

2 tsp oregano, divided

1 egg, lightly beaten

1 cup baby spinach leaves, roughly chopped

¼ cup red wine, preferably cabernet sauvignon

2 tbsp. balsamic vinegar

2 tbsp. + 5 tsp of grape seed oil or olive oil

1 yellow onion, thinly sliced

8 oz. white mushrooms, thinly sliced

1 clove garlic, diced

Swiss cheese

sliced burger buns or rolls, preferably whole grain or whole wheat

How to prepare:

In a large mixing bowl, combine turkey, Worcestershire sauce, ½ tsp salt, pepper, 1 tsp oregano, spinach and egg. When mixed well, form 4 equal-sized patties, put them on a plate and set aside in the refrigerator. IN a small bowl, combine wine, balsamic vinegar and ¼ tsp salt. Heat 2 tablespoons of oil in a nonstick skillet over medium heat. Add onion and oregano; cook for about 12 minutes until tender and browned. Add garlic and cook for one minute more, until fragrant. Increase heat to medium-high and add red wine mixture; cook for about 4 minutes until liquid has evaporated. Set onions aside in a separate container and rinse/wipe pan clean Heat 3 teaspoons of oil over medium heat. Add mushrooms and ¼ teaspoons of salt; Saute for about 8 minutes until browned. Remove from the pan. Using the same pan heat 2 teaspoons of oil over medium heat. Cook burgers until golden brown and cooked through, about 5 minutes per side. Top burgers with cheese, onions, mushrooms and additional spinach if wanted. Recipe adapted from nogojisnoglory.com

Cheers

The Wine Guys

Fresh Start: Beaver Creek Cabernet Paired with Ricotta and Egg Gnocchi

Organic and Biodynamic wine has made it to the main street. Without the funk, or the quirks, usually associated with Organic or Biodynamic wine this is just, a really good California Cab with a healthy bonus.

The Wine

Beaver Creek Vineyards, Fairytale, Cabernet Sauvignon. 2014

This wine is a pure expression of nature; and Organic & Biodynamic practices. Made from a blend of 91% Cabernet Sauvignon, 5% Petite Sirah, and 4% Cabernet Franc, grown at Horne Ranch vineyard, situated in shadows of Mount Saint Helena in Lake County. Horne Ranch has a unique mix of rich, volcanic soil and mountain valley loam, with a micro climate influenced by its 1000 foot elevation and, surrounding mountains, and valley streams.

The work by nature and the care and expertise by the wine making team of Beaver Creek have made a wine that’s offers plush, round aromas and flavors of blackberry, black cherry, cassis, and herbs, with a touch of mocha, surrounding fine, well integrated tannins and balanced acidy enhanced, by 12 months of aging in 15% New French Oak.

This wine is approachable now and well and will age gracefully .Certified Organic & Biodynamic, No Sulfites Added. A gotta try at $17.99.

The Pairing

Vegetarian, Ricotta and Egg Gnocchi with Olives, Capers, in Tomato Sauce

What you will need:

For the Gnocchi:

2 lb. medium Yukon Gold potatoes, scrubbed

1 2/3 cups all-purpose flour, plus more for dusting

7 tbsp. ricotta

2 tsp. kosher salt

2 eggs

For the Sauce:

2 tbsp. extra-virgin olive oil, plus more for drizzling

1/2 tsp. crushed red chili flakes

4 cloves garlic, minced

1 bay leaf

1 medium yellow onion, minced

1 sprig rosemary

6 tbsp. unsalted butter, cubed

2 (28-oz.) cans whole peeled tomatoes, rushed by hand

Kosher salt and freshly ground black pepper, to taste

3/4 cup pitted green Castelvetrano or Gaeta olives, pitted and halved

1/3 cup finely grated Pecorino Romano, plus more for serving

1/4 cup capers, rinsed and roughly chopped

2 tbsp. roughly chopped wild or regular oregano

How to prepare it:

(In a pinch for time you can purchase very good pre made Gnocchi and skip steps 1 & 2)

Step 1: Boil potatoes in a 4-qt. saucepan of water. Reduce heat to medium-high; simmer until potatoes are tender, 25–30 minutes, and drain. When cool enough to handle, peel and pass the potatoes through a potato ricer into a bowl. Add flour, ricotta, salt, and eggs; using your hands, mix until a smooth dough forms. If dough is sticky, add more flour, 1 tbsp. at a time, as needed.

Step 2: Transfer dough to a lightly floured surface; quarter dough. Working with one-quarter dough at a time, use your hands to roll dough into a 3⁄4"-thick rope. Cut rope crosswise into 1" gnocchi; transfer to a flour-dusted, parchment paper—lined baking sheet. Separate gnocchi to prevent sticking. Cover with plastic wrap; chill until ready to cook.

Step 3: the sauce, Heat oil in a 6-qt. saucepan over medium. Cook chili flakes, garlic, bay leaf, onion, and rosemary until vegetables are soft, 6–8 minutes. Add butter, tomatoes, and salt; simmer until thickened, about 1 1⁄2 hours. Discard bay leaf and rosemary; keep sauce warm. Bring a large pot of generously salted water to a simmer over medium-high. Cook gnocchi, all at once, until they float, 2–3 minutes. Stir olives, pecorino, capers, and oregano into sauce. Using a slotted spoon, transfer gnocchi to sauce; season with salt and pepper and stir to combine. Divide gnocchi between serving bowls; drizzle with olive oil and sprinkle with pecorino.

Cheers,

The Wine Guys

Party Like a President and Eat Like a King... King Crab

The Brut

2013 Schramsberg Blanc de Blancs Brut

This Brut is produced at the Schramsberg estate in Napa Valley’s famed Diamond Mountain AVA. The sparkling wines are produced Traditionelle Method, (the process used in making Champagne) after the wines are blended they are aged for two to seven years in Schramsberg’s hillside caves, providing optimal conditions for the development of exceptional aromas flavors and textures.

The 2013 vintage Blanc de Blanc, is made from 100% Chardonnay and it has bright and fresh aromas of grapefruit, mango, apricot, lemon, and white peach. The fruitful fragrance intermingles with hints of fresh bread, vanilla cream pie, and rose petals. Freshly sliced apples, zesty citrus, and bright pineapple flavors present to the palate. This wine is classic is a great alternative to Champagne at a much lower cost $36.99.

Here are just a few reviews of the “unofficial” sparkling wine of the White House. KM The Wine bible 95 points, I love the freshness of this wine it’s like drinking cold mountain air early in the morning.  The flavors are delicious and pure (iced pear sorbet), the bubbles are crisp, firm, and lively, A thousand points of lightness, in your mouth.92 Points- Editors' Choice WE, Delicious lemon-meringue aromas make a great start for this medium-bodied Chardonnay-based wine. Flavors are lively, lemony, with baking-spice accents.

A buttery, creamy element carries into the lingering, tangy finish. 92 points Connoisseurs Guide, with a defined mineral streak enhancing the lightly lemony aromas, it’s crisp, effervescent, and balanced by yeasty richness. Wonderful to be sipped on its own, it will make first-rate pairing with some fresh oysters, and crab.

The Pairing

King Crab

What you will need:

1.5 of king crab pounds per person

1/3 stick melted butter per person

1/2 lemon per person

How to prepare it:

King Crab Legs are already cooked when you purchase them, because of this, King Crab only needs to be adequately heated before serving. If your king crab is frozen you should cover it and thaw overnight in your refrigerator, in a colander and a bowl to catch any liquid.

Thawed crab legs can be maintained in the refrigerator for two days, but they should really be cooked as soon as possible.

Steam Preparation:

Let the water in the bottom of the steamer pot come to a boil, add the crab legs in the steamer and cover. The crab will be heated through when you can smell it about 5 to 7 minutes I also pick one up with a tong and touch the meaty part just to be sure that it is indeed warm.  The best way to get at the meat is to use scissors. 

I use the kitchen shears that come with knife sets. Just break the crab apart at the obvious places and then cut down the middle.  I also have, but is not necessary, a glove in case the crab is really hot or if it is very spiny.

The king crab is sweet and rich and I eat it straight but melted butter and or clarified butter and lemon are nice accompaniments. Serve with crusty fresh baked bread and a fresh green salad with heat of palm avocado and good tomatoes for a decedent treat.

Recipe adapted from whatscookingamerica.net

A Happy & Healthy New Years!

The Wine Guys

Easton Amador Zinfandel Paired with Boeuf Bourguignon

A grown up zinfandel to pair with comfort food on a cold winter’s night

The Wine

Easton Amador county Zinfandel 2013

This is a grow up Zin with balance and elegance much like you could get 10 to 15 years ago, before the trend to build a bigger Zin began. Full of dark berry aromas and flavors accented by light spice this wine is just great here is what some of the most thought of critics said about this wine. 91 points Wine Enthusiast *Editors' Choice* with opulent ripe fruit flavors and plenty of tannin and acidity to back them, this is a complete, balanced and appetizing wine. It smells like blackberry with smoky, meaty accents, tastes rich and full of berries, and feels firm and tangy on the palate. 90 points Wine Spectator, a lively Zin, focused and sleek, with floral raspberry and fresh loam aromas. Vibrant flavors agilely balance bright acidity and ripe tannins, plus accents of white pepper and anise. Drink now through 2021. Connoisseurs Guide,” this well-filled effort exhibits a good sense of richness and depth if not a great deal of refinement”. 

The Pairing

Slow-Cooked Boeuf Bourguignon

What you will need:

8 ounces thick-cut bacon (5 to 6 slices), diced

2 1/2 to 3 pounds beef chuck roast, round roast, or other similar cut, cut into 1-inch cubes

2 cups good red wine

2 medium yellow onions, thinly sliced

3 medium carrots, diced

3 whole stalks celery, diced

2 cloves garlic, minced

1 tablespoon tomato paste

3 to 4 sprigs fresh thyme

1 bay leaf

1 cup chicken or beef broth, plus more if necessary ( chicken stock makes it a little softer in taste)

1 pound white button mushrooms, sliced

To serve:

Chopped parsley, to garnish

Crusty baguette.

How to prepare:

Warm a stainless steel or cast iron skillet over medium-high heat. Add the bacon and cook until the fat has rendered and the bacon is golden and crispy. Remove the pan from heat and transfer the bacon to a plate lined with a paper towel to drain. Pour off all but a tablespoon of bacon fat from the pan.

Return the pan to medium-high to high heat. Pat the beef cubes dry and sprinkle them with salt and pepper. When the bacon fat is shimmering and you see a wisp or two of smoke, add a single layer of beef cubes to the pan to sear — do not crowd the pan; sear the meat in batches. Let the beef sear without moving until it releases easily from the pan and the underside is golden-brown, 1 to 3 minutes. Flip the pieces and sear on the other side. Again, let the meat sear without moving for 1 to 3 minutes until they release easily from the pan.

Transfer the seared meat to your slow cooker

Deglaze the pan with 1/4 cup of the wine. Scrape the dark glaze and any crispy bits from the bottom of the pan as the wine simmers. When the pan is clean, pour the wine over the seared meat. Add 1 tablespoon of leftover bacon grease to the pan. Continue to sear the meat in batches, deglazing the pan between each batch.

When all the meat is seared, add another tablespoon of bacon grease to the pan and reduce the heat to medium. Cook the onions with 1/4 teaspoon of salt until soft and browned, 6 to 8 minutes. Add the carrots and celery, and cook until softened. Add the garlic and tomato paste, and cook until fragrant. Transfer the vegetable mixture to the slow cooker.

Wipe the pan clean and warm 1 tablespoon of leftover bacon grease over medium heat (use vegetable oil if no more bacon grease remains). Cook the mushrooms with 1/4 teaspoon salt until they have release all their liquid, the liquid has evaporated, and the mushrooms are golden brown, 8 to 10 minutes.

Transfer the mushrooms to a clean bowl and set aside — keep the mushrooms separate from the meat and onion mixture (they get added later). Stir the beef cubes and vegetables together in the slow cooker with 1 teaspoon of salt. Tuck the sprigs of thyme and the bay leaf into the mixture.

Pour the stock and the remaining wine over the beef and vegetables — the liquid should come about 3/4 of the way to the surface of the ingredients. Cover the slow cooker and cook on low for 6 to 8 hours.

When finished, the beef should fall apart easily with a fork. Once the meat is cooked, stir in the reserved bacon and mushrooms. Cook with the slow cooker on high or simmer in the Dutch oven over medium heat until the mushrooms are warmed through, about 10 minutes.

Serve in bowls over noodles or with crusty bread on the side. Sprinkle with parsley before serving. Leftovers will keep for up to a week or can be frozen for up to three months.

Cheers,

The Wine Guys

Fall is Here: Altos d’ Oliva Gran Reserva paired with Sweet Corn Polenta

This wine and pairing are perfect to kick off the beginning of fall. The wine and the dish are a little richer and warming for the cool evenings to come. I have made this dish many times and when I tasted this wine last week I knew it would make a great pairing. 

The Wine

 Altos d’ Oliva Gran Reserva 2005

This Gran Reserva is made from old vines (up to 100 years old), in the region of Catalunya, situated north-east of the Iberian Peninsula in Spain. The vineyards are planted at the highest elevation (400 meters above sea level.), within the D.O. of Catalonia. The dry climate and clay / limestone soil benefit the vineyards and particularly the varietals this wine is made from, 45% Tempranillo, 40% Cabernet Sauvignon, and 15% Grenache.

The wine spends 36 months in American oak adding subtle spice and vanilla notes to this dark burgundy colored wine. Soft aromas of dark and red berries along with plum and sweet tobacco leaf invite you to take a sip. Cherry and cassis flavors commingle with earthy minerality and softened tannins (from 11 years of aging), creating very well balanced wine. There is a bit of pleasant clove like spice in the lingering finish of this medium bodied wine. This Gran Reserva if it were from, Rioja or Ribera del Duero would be two to three times more expensive, yet no better, a steal at $21.99.

The Pairing

Sweet Corn Polenta with Eggplant Sauce

This dish is super satisfying and it is the perfect time of year to make this dish because almost all of the ingredients are locally fresh.

What you will need for the eggplant sauce:

2/3 cup vegetable oil

1 medium eggplant, cut into 3/4-inch diced

2 teaspoons tomato paste

1/4cup dry white wine

1 cup chopped peeled tomatoes (fresh or canned,

6 ½ tablespoons water

1/4 teaspoon salt

1 teaspoon honey, agave or ¼ teaspoon sugar

1tablespoon chopped oregano

How to make the sauce:

Heat up the oil in a large saucepan and fry the eggplant on medium heat for about 15 minutes, or until nicely brown. 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, and salt, sweetener of choice and oregano and cook for 5 minutes to get a deep-flavored sauce. Set aside; warm it up when ready to plate.

What you will need for the Sweet Corn Polenta:

6 ears of fresh sweet corn

2 1/4 cups water

3 tablespoons butter diced

7 ounces feta, crumbled (can also use good Parmigiana instead)

¼ teaspoon salt

Black pepper

Fresh basil to garnish 

How to make the Sweet Corn Polenta:

Shuck the corn and chop off the pointed top and stalk. Use a sharp knife to shave off the kernels -- either stand each ear upright on its base and shave downward, or lay each ear on its side on a cutting board to slice off the kernels. You want to have 1 1/4 pounds kernels. Place the kernels in a medium saucepan and barely 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 or blender; reserve the cooking liquid. Process them for quite 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 mashed potato consistency. (Be aware that if you have a lot of liquid left in the pan, it can take a while to cook down the polenta, and it will sputter. Consider holding back some or all of the liquid. Alternately, if you like the consistency after processing.

Fold in the butter, and cheese, salt and some pepper and warm for 2 minutes. Taste and add more salt if needed. Plate in a large shadow serving dishes and top with warmed eggplant sauce, garnish, and pour you and your guests a glass of wine.

(This dish makes a great base if you want to add protein duck and pork are well paired) Recipe adapted from Chef Yotam Ottolenghi, as seen on Food52.com

Cheer’s to Fall, The Wine Guys

It Is Time for A Beer & Dessert Pairing

Last week I was visiting with my aunt Sis and she surprised me with a desert recipe that I thought was outrageous; yet it also was decadently delicious, and perfect for you to try as we end summer.

The Beer

GuinNess Extra Stout

This is one beautiful beerWhen you first pour it, it looks brown in the glass as it comes alive in the glass and releases bubbles into a gorgeous very light beige (almost white, really) thick foamy top. The aromas of this Irish stout include roasted coffee, toffy, and malt. The flavors and textures of this beer are clean, smooth and refreshing with a mouthfeel that’s lighter than you might expect.  There is a very slight roasted coffee flavor profile that is complemented by a dry roasted malt character and slight sour note in the finish. This is a beer I recommend to have with food it will complement a burger or a dog quilt nicely, or a rich Irish stew. 

The Pairing

Guinness Ice Cream Float with Chocolate Covered Pretzel Pieces

What you will need:

2 cups Vanilla, Chocolate, Or Coffee Ice Cream (I used Vanilla)

1 12 oz. bottle Guinness extra Stout

4 oz. broken up chocolate covered pretzels

(Optional whip cream to top with)

2 chilled beer mugs or ice cream parfait dishes

2 long spoons and 2 straws

How to make it:

Make sure your beer is well chilled, chill you’re serving dishes or mugs, break up chocolate covered pretzels in to small pieces about ¼ inch, and set aside, Divide the ice cream into two frosted mugs, then very slowly pour about 4 to 6 oz. of Guinness over the top of each. (It will fizz and bubble as you pour it and if you pour it to fast it will overflow).top with wiped cream and sprinkle the chocolate covered pretzel bits for extra decadence, serve with a spoon and a straw.

The bitter maltiness and coffee notes of the Guinness in combination with the creaminess of the ice cream combine perfectly for a rich sweet savory treat complemented by the saltiness of the pretzel with its coating of chocolate hit all of your taste buds desires.

You got try this at least once.

Cheers, The Wine Guys

Easton Sauvignon Blanc Paired with Panzanella, Mozzarella and Herbs

The Wine

Easton Sauvignon Blanc Monarch Mine Vineyard, Sierra Foothills, 2013

This is a grown up Sauvignon Blanc, made from estate grown grapes from Monarch Mine Vineyard. The soil that the vines are grown in are very rocky, which adds to the wines minerality .Fermented in stainless steel tank at 55˚F, then aged for nine months in neutral French oak barrels on lees, producing a wine that has a delicious rich crispness.  

The aromas and flavors of the wine are suggestive of lime, casaba melon, and green papaya. The finish is brisk and fresh with a note of lingering river stone like minerality. Absolutely satisfying as an aperitif, and a good match for light summer meals.

The Wine Enthusiast awarded it 92 points and an editor’s choice designation and had this to say about it "This standout wine has enticing herb and mineral aromas, plus rich, unorthodox flavors that resemble fresh fennel bulb and crisp white peach along with racy acidity and a good, substantial mouthfeel with a memorable personality".

The Pairing

Panzanella with Mozzarella and Herbs

What you will need:

4 ounces ciabatta or baguette, preferably stale, cut into 1-inch cubes (about 3 cups)

6 tablespoons extra-virgin olive oil, more to taste

¾ teaspoon kosher sea salt, more to taste

2 pounds very ripe tomatoes, preferably a mix of varieties and colors

6 ounces fresh mozzarella, torn or cut into bite-size pieces

½ cup thinly sliced red onion, about half a small onion

2 garlic cloves, grated to a paste

2 tablespoons red wine vinegar, more to taste

1 tablespoon chopped fresh oregano or thyme (or a combination)

Large pinch red pepper flakes (optional)

½ teaspoon Dijon mustard

Black pepper, to taste

½ cup thinly sliced Persian or Kirby cucumber, about 1 small cucumber

½ cup torn basil leaves

¼ cup flat-leaf parsley leaves, roughly chopped

1 tablespoon capers, drained

How prepare do it:

Heat oven to 425 degrees.

Spread the bread cubes on a rimmed baking sheet and toss with 2 tablespoons oil and a pinch of salt. Bake until they are dried out and pale golden brown at the edges, about 7 to 15 minutes. Let cool on a wire rack.

Cut tomatoes into bite-size pieces and transfer to a large bowl. Add mozzarella, onions, garlic paste, 1 tablespoon vinegar, oregano or thyme, 1/4 teaspoon salt and the red pepper flakes if using. Toss to coat and set aside. In a medium bowl, combine remaining 1 tablespoon vinegar, the mustard, 1/4 teaspoon salt and some black pepper to taste.

While whisking constantly, slowly drizzle in the remaining 4 tablespoons olive oil until the mixture is thickened. Stir in cucumbers, basil and parsley.

Add bread cubes, cucumber mixture and capers to the tomatoes and toss well.

Let sit for at least 30 minutes and up to 4 hours before serving. Toss with a little more olive oil, vinegar and salt if needed just before serving. Recipe from Melissa Clark, nytimes.com

Cheers!

The Wine Guys

Santorini White Wine Paired with Mussels Saganaki

A delicious wine from a beautiful place that is perfect to sip with a summer Mediterranean inspired dish on a warm summer’s night.

The Wine

Santorini, Spyors Hatziyiannis 2015

Wine has been made in Santorini for about 3500 years and the Hatziyiannis family has been farming grapes for almost 50 years using traditional methods and combining advances in technology to make world class wines. “Nykteri" the type of Greek wine this is; means "working the night away" because it is harvested at night to avoid the hot temperatures, then the wine is pressed before sunrise preserving the delicate aromas and flavors. This type of wine must be made from at least %75 Assyrtiko, and the balance from Athiri and Aidani, (this one is made from %100 Assyrtiko). After temperature controlled vilification in stainless steel the wine ages for 3 months in oak barrels adding complexity to the wine. This wine is refreshingly dry with lively acidy and noted minerality which make you think of the Mediterranean and sea food. Golden clear color with inviting aromas of slightly spicy white flower blossoms Asian apple pear and citrus the wine begs to be sipped. Medium light in body with flavors of lemon & lime peel and a slight, sea salt like minerality the wine leads you to a balanced brisk finish that lingers just enough, before you take another sip.

The Pairing

Mussels Saganaki

This is a tasty, easy to make, traditional recipe from Santorini for two, and mussels are in season here on the east coast.

What you will need:

3 lbs. kg mussels, scrubbed washed and beard removed

1 glass white wine (dry)

10 cherry tomatoes

1 pepper

1 red onion

1 spring of celery

1 carrot

2 cloves of garlic

1 bunch fresh parsley

3.5 ounces feta cheese

1/2 cup olive oil

How to prepare it:

Blend all the vegetables, apart from the tomatoes, into a blender, until finely chopped. Heat a large saucepan into high heat and add the olive oil. Pour in the vegetable mixture and sauté. Cut the cherry tomatoes into halves and add them into the pan along with the mussels and the feta cheese (crushed).Pour in the white wine and cook at high heat, with the lid on, for 8-10 minutes. Garnish with fresh parsley and serve with crusty toasted bread.

Yamas, The wine Guys

Summer in a Bottle: Famiglia Olivini Paired with Smoked Trout, Egg & Potato Salad

From the shores of the largest lake in Italy, Cork brings you summer in a bottle. A wine that has its origins back to 1896.

The Wine

Famiglia Olivini, Garda Classico Chiaretto, 2015

This delicious Rosato is produced in the spectacularly beautiful, Garda Classico DOC, at the southern tip of Lake Garda in Lombardy It. For over two generations the family Olivini has been committed to the development of grape varietals know to the region; and marring modern technology with minimal intervention in the vineyards, allowing the true character of the grape, soil and climate to be expressed in their wines.

This Chiaretto is a blend of Groppello, Marzemino, Sangiovese, and Barbera, that was hand harvested and fermented in stainless steel, preserving the fresh aromas, flavors and refreshing clean acidy. Pale raspberry pink in color with a bouquet that has subtle aromas of tart peach, mild apricot, rhubarb and a touch of rose petal. Medium light in body with flavors of citrus and raspberry limeade leads to a long refreshing finish that lingers with note of waterfall mist and citrus. Refreshing and perfect for a summer aperitif, and pairs very well with Mediterranean style cuisine. 

Cork likes this rose’ so much will stock it until the distributor sell out. A staff favorite $15.99.

The Pairing

Smoked Trout, Egg and Potato Summer Salad

It is too hot to cook and this delicious summer dish only calls for some quick boiling and easy to assembly.

What you will need:

18 oz baby potatoes

2 tbsp white-wine vinegar

3.5 oz extra-virgin olive oil

6 eggs

14/16 oz smoked trout

4 oz baby leaves (pea shoots, watercress, spinach – whatever you like)

12 sprigs dill torn

1/2 oz chives ruff chopped

2 oz jar keta (salmon roe)

For the dressing:

4 oz sour cream

1 tbsp. double cream (cream fresh, yogurt ,stiff whipped heavy cream or 1 more oz. sour cream can be substituted)

2 tsp Dijon mustard, juice of 1/2 small lemon

How to make it:

Boil or steam the potatoes until just tender. Once they have cooled a little, slice them. In a bowl, mix them with the vinegar, two thirds of the olive oil and some seasoning. Leave to cool completely. Make the creamy dressing by mixing everything together. Boil the eggs for eight minutes. Run cold water over them, then peel and halve. Flake the smoked trout. In a bowl, gently combine it with the rest of the olive oil, some seasoning, and the potatoes with their dressing, the leaves and the herbs. Arrange on a platter or in a broad, shallow bowl and add the eggs. Spoon on the creamy dressing and dot with little spoonful’s of salmon roe. Serve immediately with a well-chilled glass of the Chiaretto.

Recipe adapted from Diana Henry, as in The Telegraph Apr 2015

Cheers! 

The Wine Guys

Hot Summer Days: Quinoa Salad Paired with a Vinho Verde

A Summer Wine not to be Missed: Vinho Verde (pronounced veeng-yo- vaird) is a super refreshing Portuguese wine that has been around for over 2000 years. The name suggests that the wine is green wine but, the correct meaning is young wine. A pleasing signature of a Vinho Verde is its light effervesces that tickles the pallet with each sip. This is must try for every wine drinker.

The WIne

Maria Papoila, Vinho Verde, 2014

Made from,70% Loureiro, 30% Alvarinho, that have been grown using and Organic farming practices and handpicking grapes that are treated very gently throughout the wine making preserving the freshness desired in a Vinho Verde. Stainless steel fermentation and natural yeast allow the purity of fruit and soil characteristics to shine in this wine. Butter cup pale yellow in color with bright aromas of lime zest nectarine, and subtle kumquat backed by clean minerality; This wine is bolder than most Vinho Verde yet light and refreshing with flavors of ruby red grapefruit, quince custard and kefir lime with well integrated, minerals and balanced bright acidity with very very light effervesces that caries to a lingering finish. This wine is ideal for an aperitif and pairs particularly well with Mediterranean cuisine, fish and seafood.  A summer steal at $10.99 and a scorching steal $8.79 by the case (one of the best values we ever offered)

The Wine Enthusiast gave this wine 90 points and Robert Parker gave it 89    

The Pairing

Tuna & Quinoa Salad

Gluten and Mayo free and almost no cooking and perfect for dinner or lunch in this heat: Here’s what you will need:

For the salad:

This recipe is for a single serving, double, triple accordingly

1 Can of the very best quality tuna you like

1 Cup Cooked Quinoa

1/2 Celery Stalk (thinly sliced or chopped)

6 Black Olives (cut in half)

1 Tb Finely Chopped Red Onion

1/2 Cup Clover or Alfalfa Sprouts

1/2 Avocado (sliced or chopped)  I used 1whole medium Avocado per person

Salt/Pepper to taste.

Other Add Ins you may like; cherry tomatoes, sweet peppers, cucumbers, heart of palm, and mango

For the dressing:

1/4 Cup Plain Greek Yogurt

1 Tb Fresh Lemon Juice

1 Tb Milk, 2 Tb Fresh Dill (chopped)

Pinch of Salt,

Pepper & Garlic Powder (I subtitled 1 small crushed fresh clove of garlic, and strained the dressing through a sieve to remove it after 20 minutes of sitting

How to prepare it:

Dressing: Mix all ingredients together and refrigerate at least 20 minutes before serving.

Salad: Cook quinoa ahead and refrigerate until cool. Follow quinoa package directions. Mix all tuna salad ingredients together. Add or omit ingredients according to your preferences, and, drizzle the Lemon Dill Dressing.

I served this with finely sliced toasted semolina bread covered with lavender goat cheese and the Maria Papoila, Vinho Verde  

Recipe adapted from http://wonkywonderful.com/gluten-free-no-mayo-tuna-salad-quinoa-recipe/

Cheers,

The Wine Guys

Tie Dye Wine Paired with Flank Steak & Chimichurri Sauce

The Wine

Tie-Dye Red Blend 2013

This Red blend is made from 25% Syrah providing the structure of the wine, 21% Barbera, adding brightness and vibrancy, 11% Cabernet Sauvignon, and 15% Merlot form the solid core of the wine and add richness, 13% Tempranillo and 11% Pinot Noir add elegance and length, and 4% Petite Syrah completes the blend by adding a silky mouthfeel and a harmonious dry fruit driven finish.

The grapes for this wine were handpicked at night to achieved absolute ripeness, then tenderly de-stemmed and introduced to the yeast for pure fermentation. After fermentation, the wine was aged in French oak barrels for 18 months adding to the complexity to the wine. Deep garnet in color with, Intense with aromas of black currant, dark cherry, subtle notes of cedar, clove, and roasted coffee draw you in to taste this wine. Medium full in body the wine has layered flavors of dark berries complemented by very well integrated oak providing flavors of slight spice. With just the right amount of acidy and fine tannins that have a pleasant grip this wine begs to be paired with a stake.

The Pairing

Flank Steak with Chimichurri Sauce

Easy to make and quick: Makes 4 to 6 servings in about 30 min

What you will need:

1 1/2 pounds trimmed flank steak

1 1/2 teaspoons kosher salt

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon black pepper

1 large garlic clove

1 1/2 cups fresh cilantro

1 1/2 cups fresh flat-leaf parsley

1/4 cup distilled white vinegar

1/3 cup olive oil

1/4 teaspoon cayenne

How to prepare it:

Preheat broiler. Pat steak dry. Stir together 1 teaspoon salt, cumin, coriander, and pepper in a small bowl and rub mixture onto both sides of steak. Broil steak on a broiler pan about 4 inches from heat 6 minutes per side for medium-rare.

Transfer to a cutting board and let stand 5 minutes.

Meanwhile, with motor running, add garlic to a food processor and finely chop. Add cilantro, parsley, vinegar, oil, cayenne, and remaining 1/2 teaspoon salt, then pulse until herbs are finely chopped. Holding a knife at a 45-degree angle, thinly slice steak.

Serve with sauce. Recipe epicurious 2001

Cheers, The Wine Guys

Verdejo Paired with Fish Taco's & Mango Salsa

The Wine

Bogarve, Lacruz, Vega, Verdejo, 2013

This fruity yet, dry wine made from %100 Verdejo, is made at an estate that has been operated continually since 1915 by the same family, and it reflects they know what there are doing. It’s rare that I talk about price so soon in the description but when I tasted this wine I knew it was one of the best values ($10.99) we might ever get and we bought all we could (the last 14 cases).

The color of this wine is a refreshing light green tinted gold that leads you to subtle aromas of pineapple, pear skin, and clean minerals as you swirl the glass. The first sip revealed surprisingly ample fruit flavors of Asian apple pear, quince, lemon curd and a touch of kefir lime, that wrap around a core of minerality and lead you to a tart pleasant clean finish. Refreshing as a starter, and structured enough to hold up to medium fair, really good with sushi and dishes with just a little spice. 

The Pairing

Fish Tacos with Mango Salsa

What you will need:

2 pounds mahi mahi (skinned, boned and cleaned) cut into 1-ounce strips

2 cups all-purpose flour

3 eggs, lightly beaten

4 tablespoons water

2 cups panko bread crumbs

Kosher salt and freshly ground black pepper

Vegetable oil, for frying

1/2 head savoy cabbage, finely shredded

1 bunch cilantro, leaves picked

1 bunch chives, chopped

3 limes, cut into wedges for garnish  

For the Pink Chile Mayonnaise:

1 cup sour cream

1 cup mayonnaise

3 chipotles in adobo

2 tablespoons of adobo sauce

1/2 lemon, juiced

Kosher salt and freshly ground black pepper.

For the Mango-Radish Salsa:

2 limes

2 mangoes, diced

4 to 5 red radishes, diced

1 red onion, diced

1 tablespoon chili powder

1/2 bunch fresh cilantro, leaves chopped

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

How to make it:

Prepare the fish. Cut the pieces of fish into 1-ounce strips. Set up a breading station of flour, lightly beaten eggs with water, and seasoned panko bread crumbs, season all with salt and pepper. Dredge the pieces of fish in flour, egg then bread crumbs. Once all the fish is breaded deep-fry in small batches in (375 degrees F) oil. Drain on paper towels and season with salt. Keep warm until ready to serve.

Prepare the pink Chile mayonnaise. Put the chipotles in a blender and puree until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use.

Prepare the mango-radish salsa. Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these segments into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix. Season and refrigerate until ready to use. You can also place all of the ingredients into a food processor and puree for a smoother salsa.

To serve, set up the tacos "family-style". Assemble the fish in a pile on a plate; the pink Chile mayonnaise in a bowl; and mango-radish salsa in another. Set a pile of shredded savoy cabbage, cilantro leaves, chopped chives and lime wedges next to the fish. Toast the corn tortillas lightly over an open flame (on your stove top) and serve. Adapted Recipe courtesy of Tyler Florence

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

Mother's Day Pairing

"Real men make quiche, at least on Mother’s Day” - WG

In celebration of mother's all over the world roll up your sleeves and treat mom to a delectable brunch or dinner made with that special ingredient; a sons or fathers love

The Wine

Schramsberg Brut Rosé 2013

This is fruitful, complex and dry, making it both versatile with food and delicious by itself as an aperitif. The character of the wine is influenced by bright, flavorful Pinot Noir grown in Carneros, Anderson Valley, and the Sonoma and Marin coastal areas. A few small lots of Pinot Noir are fermented in contact with their skins to add depth and subtle color to this vibrant sparkling wine. Chardonnay gives spice, structure and length on the palate. Hand picking, careful handling and gentle pressing produce a wine of delicacy, free of skin and seed tannin. An extensive process of blending and refinement is carried out in the spring. The finished blend is aged on the yeast in the bottle for about two years, just enough to achieve refined effervescence and tastiness without diminishing its refreshing, vibrant appeal.

The 2013 Brut Rosé has generous aromas of mixed red berry, orange blossom, and white peach. Its fruitful nose is complemented by notes of strawberry cream pie and brioche. On the palate, there are bursts of raspberry sorbet, lemon custard, and summer apricot. The wine has a fresh, juicy acidity which drives to a bright, vibrant finish. This wine is as close as it gets to a perfect paring with this dish

The Pairing

Crabmeat and Asparagus Quiche

What you will need:

1 9-inch unbaked pastry shell

17 medium to small asparagus

2 tablespoons of butter

1/2 cup onion, chopped

1 1/4 cups of lump crabmeat

2 tablespoons of dry vermouth (or a very dry white wine will do)

4 eggs

2 cups of half-and-half

1 cup of heavy cream

4-ounces of gruyere cheese, grated

freshly ground white pepper and salt to taste

How to prepare it:

Put a sheet pan in the oven to preheat 350. Hold the bottom and middle of the of the asparagusand bend until the bottom breaks off trim the rest of the asparagus at the same length (if asparagus is thicker than you index finger you might want to peel it)Blanch the asparagus dry it set aside 6 for garnish and cut the rest into 1/2-inch pieces. Set aside. (Drain crabmeat well), Sauté the onion in half the butter until softened.  Add the rest of the butter to the same pan to quickly sauté the crabmeat.

Add the vermouth and cook until most of the liquid is gone.  Add the crabmeat mixture to the pie shell.  Sprinkle the grated gruyere over the crabmeat. Whisk together eggs, half-and-half, and cream.  Add white pepper and a pinch of salt.  Pour the custard mixture into the pie shell. Bake the quiche on the preheated sheet pan for 15 minutes. Add the whole asparagus spears to the top of the quiche to garnish. Lower the heat to 300 degrees and bake for an additional 40 to50 minutes.  The quiche is done when the custard is set around the edges (it can still be slightly wiggly in the center) and brown on top. Recipe adapted from Sarah Zorn, restaurantgirl.com

Cheers Mom! 

The Wine Guys