Tuscan Blended Red Wine Paired with The Ultimate Bolognese Sauce & Pasta

The Wine

Tolaini, Al Passo, 2014

Grown, harvested, and produce in Castelnuovo Berardenga, what many call the best land and location in Tuscany to make wines of exception. This wine was awarded the designation Tre Bicchieri from the Gambero Rosso 2018, the most important award for an Italian wines. Made from a blend of 85% Sangiovese and 15% Merlot, the estate grown grapes that are hand-selected. 50% of the wine is fermented in oak, and the other 50% in stainless steel, the first providing spice and structure, and the second purity of fruit. The wine is aged, mostly in 500 liter oak barrels, (Tonneaux’s) for about a year adding to its complexity. The bouquet of this wine has notes of slightly spicy oak, dark cherry, subtle leather and a pleasant herbaceousness. The garnet colored wine is medium+ in body with flavors of cherry, subtle earthiness, and spice that are complemented by fine tannins and balanced acidy giving the drinker a round mouth feel from start to finish. James Suckling awarded this wine with a score of 91 and had this to say about it” An extremely fine 2014 with berry, bark and hints of cedar character. Medium body, medium fruit and a coffee bean and berry aftertaste.” $24.99 and worth every penny. This wine is just starting to drink well and will improve with age for up to 5 more years if stored properly.

The Pairing

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The Ultimate Bolognese Sauce

What you will need:

Sauce

2 bay leaves

3 whole cloves

2 teaspoons fennel seeds

1½ teaspoons crushed red pepper flakes

¼ teaspoon black peppercorns, plus more freshly ground

1 tablespoon olive oil

3 ounces chicken livers, rinsed, finely chopped

1½ teaspoons kosher salt, plus more

½ large onion, finely chopped

½ small bunch thyme

¼ cup Mama Lil’s Pickled Kick Butt Peppers in Oil or Peppadew peppers

5 garlic cloves, finely chopped

1 14-ounce can whole tomatoes

⅓ cup red wine

1¼ pounds ground beef chuck (20% fat)

1 pound pork shoulder (Boston butt), ground

1½ cups whole milk

2 tablespoons red wine vinegar

Pasta

12 ounces pappardelle

4 tablespoons (½ stick) 

unsalted butter

kosher salt and freshly ground black pepper

3 ounces Parmesan, finely grated (about ¾ cup)

How to Prepare It :

Sauce

Toast bay leaves, cloves, fennel seeds, red pepper flakes, and whole peppercorns in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool; transfer to a spice mill (or mortar and pestle) and finely grind. Preheat oven to 250°. Heat oil in a medium ovenproof pot over medium-high. Add livers and stir to coat; season with salt and pepper. Cook, stirring occasionally, until livers are deeply browned (they will look almost burned), 5–8 minutes. Add onion, thyme, and Mama Lil's peppers; stir to coat. Taste and adjust seasoning with salt and pepper and cook, stirring as needed, until onion is golden brown and soft, 5–8 minutes. Add garlic (adding garlic after onion has been going for a while will keep it from burning) and stir to coat. Cook, stirring often, until garlic is soft, about 2 minutes. Stir in spice mixture and 1½ tsp. salt (this will toast the spices one more time, deepening their flavor).Add tomatoes and wine, stirring and scraping up any browned bits. Mix in beef and pork (mixture will be fairly stiff, but will soften and loosen as it cooks). Add milk and mix well; everything should be evenly coated. Cover pot and braise in oven 6–8 hours. (Resist the urge to check on it. It's fine! We promise!)Remove pan from oven. As the sauce cooks, it will firm up (looking somewhat like meatloaf); stir sauce to loosen. Pluck out thyme and, using an immersion blender, puree sauce until mostly smooth. Add vinegar; taste and season with more salt and pepper as needed.

Pasta

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1½ cups pasta cooking liquid. Toss pasta and butter in a very large skillet set over medium heat. Ladle in 1½–2 cups sauce—enough to coat pasta well—and cook, adding pasta cooking liquid as needed, until sauce is thick and glossy; season with salt and pepper. Serve topped with Parmesan.

Prepare Ahead: Sauce can be made 5 days ahead. Let cool; cover and chill, or freeze up to 1 month. This makes enough sauce for three 12-oz. portions of pasta, but leftover sauce is a good thing. Recipe adapted from bonappetit.com.

Cheers,

The Wine Guys

Cork Sunday Sports Pairing: Wings, Wine & Football

If you are in Hoboken today stop by Cork around 2:00 pm, there just might be a wing for you to sample with this wine!

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The Wine

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Columbia Winery, Merlot 2014

The 2014 vintage was warm all season long providing a large, uniformly excellent crop that came in about two weeks earlier than usual. Grape quality was superb, with Merlot developing ripe dark fruit notes and soft tannins. Winemaker Sean Hails selected the best grapes (85% Merlot, 8% Syrah, 5% Malbec, 2% Select Red Varieties), from the best vineyards within Columbia Valley, creating this rich, full-bodied wine that opens with a dark purple color and enticing aromas of plum, clove and baking spice. The pallet is fruit-forward with, flavors of black cherry, wild blackberry and juicy plum, complemented by notes of sweet oak, vanilla and hints of mocha and a round, mouthfeel, leading you to a finish that lingers with notes of ripe raspberry and caramel. This wine is a really great pairing for mild to medium traditional Buffalo wings, and a good value at $16.99.

Here is what two acclaimed critics had to say:

WE88 Exuberant aromas of cocoa and raspberry with light herb accents are followed by fresh, forward fruit flavors backed by lightly grainy tannins that bring some astringency.

WA87 Deep ruby colored, the 2014 Columbia Valley Merlot offers a classic bouquet of plums, caramelized black cherries, and chocolate and tobacco leaf in its forward, charming, enjoyable style

The Pairing

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Oven Roasted Buffalo Wings

I researched 14 oven recipes, before picking this one and it is the best I have made. It takes some extra prep time but it’s worth it. No time, need it now, want the real thing, my Buffalo, Boeheim, turned me on to http://www.duffswings.com/   

What you will need:

5 pounds chicken wings, cut into drumettes and flats, (I recommend using organic air dried chicken wings if you can they provide better taste and texture)

5 teaspoon baking powder

5 teaspoon kosher salt

For the sauce:

1 cup Louisiana Hot Sauce (I used Frank's)

2 sticks unsalted butter

1 teaspoon Worcestershire sauce

1 teaspoon salt, or to taste

Cayenne pepper to taste (optional)

How to prepare it:

Line a rimmed baking sheet with aluminum foil and set a wire rack inside. Carefully dry chicken wings with paper towels. In a large bowl, combine wings with baking powder and salt and toss until thoroughly and evenly coated. Place on rack, leaving a slight space between each wing. Repeat with remaining 2 batches of wings. Place baking sheet with wings in refrigerator and allow to rest, uncovered, at least 8 hours and up to 24 hours. Adjust an oven rack to upper-middle position and preheat oven to 450°F (230°C). Add chicken wings and cook for 20 minutes. Flip wings and continue to cook until crisp and golden brown, 15 to 30 minutes longer, flipping a few more times towards the end.  

The sauce: Melt the butter over low heat in a sauce pan and add the remaining sauce ingredients, whisking well to combine. Keep the heat low and only as long as necessary to melt the butter: you don't want the butter to separate. Taste for spiciness, and add cayenne if desired. When the wing are finished cooking, pour the Buffalo sauce into a shallow bowl (you'll probably have to do this in batches) and add a few wings at a time. Turn them in the sauce until well-coated, then transfer to a warm platter. Repeat with the remaining wings. Serve with celery sticks, and a blue cheese dip Recipe adapted from seriouseats.com

Cheers, The Wine guys

Fall Pairing: Van Ruiten Pinot Noir Paired with Pan-Roasted Salmon on a Fennel Salad

"Like human beings, a wine’s character, depends a great deal on its origins and its upbringing.”

-- Linda Johnson-Bell

The WIne

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Van Ruiten, Pinot Noir, California, 2013

The Van Ruiten Family has been growing grapes in the Lodi area for more than 50 years. Throughout the last five decades, farming practices have changed with the introduction of new technology and eco-friendly farming techniques. The family prides themselves in the uncompromising commitment to producing top quality grapes. The fruit for this wine (100% Pinot Noir from Clarksburg and the Russian River Valley) that was all hand-picked then gently pressed to preserve the delicacy and purity of the fruit. Only 829 cases of this wine were bottled in April of 2015 after ageing for ten months in French oak creating a delicious burgundy colored wine. The bouquet of this wine include Maraschino cherry wild raspberry and subtle notes of oak. Medium/ light in body with a smooth balanced mouthfeel; flavors of cherry spice and a note of cola combine with fine tannins and balanced acidy for a complete finish. I served this wine with pan-roasted salmon with fennel salad. (Recipe to follow). At $19.99 this is a reliable go to and will pair with most medium flavored dishes.

The Pairing

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Pan-Roasted Salmon with Fennel Salad

What you will need:  For 4 servings

1/2 fennel bulb, plus 2 tablespoons fronds (top frilly part)

2 tablespoons fresh orange juice

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

2 tablespoons grapeseed or vegetable oil

1 to 1.5 pounds skin-on salmon fillet, preferably wild-caught cut into 4 pieces

How to do it:

Preheat oven to 350°. Using a mandoline, or knife to finely shave fennel; transfer to a medium bowl. Add fennel fronds, orange juice, and olive oil; toss to combine. Season salad with salt and pepper. Heat grapeseed oil in a large ovenproof skillet over medium-high heat. Season salmon pieces with salt and pepper. Place salmon in skillet skin side down. Cook without moving, pressing gently on fillets with a spatula to ensure skin is in full contact with pan, until skin is golden and crisp, about 5 minutes. Transfer skillet to oven (do not turn fish over) and roast until salmon is just opaque in center, 3-4 minutes for medium-rare (time will depend on thickness of fish and desired doneness). Divide fennel salad among plates. Top with salmon skin side up. Serve with sauteed root vegetables and crunchy French bread to soak up all the rich flavors, Recipe adapted from, Giuseppe Tentori, on bonappetit.com.

Cheers, The Wines Guys

End of Summer Pairing: Moillard Pino Noir Paired with Tarragon Chicken

“Burgundy makes you think of silly things; Bordeaux makes you talk about them, and Champagne makes you do them.” Jean Anthelme Brillat-Savarin

The Wine

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Moillard, Savigny- Les- Beaune, Vieilles- Vignes 2013

Domaine Moillard has been in the wine business since 1850; so you can bet that they know how to make really good wine. This Pinot Noir, is grown in Savigny- Les- Beaune, and it’s rare to find a Village level, A.O.C. at this price,$24.99, that delivers so this well. The nose and the palate of this light ruby red, colored wine are in harmony, delivering aromas of slightly spicy red raspberry, red cherry and a subtle note of mint. Medium light in body with flavors of earthy cherry, and subtle spice from barrel aging 14 to 20 months. Framed by fruit and accentuated by earth and spice, the balanced acidity pulls this wine together leading you to a finish that lingers with raspberry notes. If you like Pinot Noir and you want to experience a red Burgundy without breaking the bank, this is the wine, to try. Serve slightly below room temperature, pairs well with most medium to light dishes.

The Pairing

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Summer Tarragon Chicken

What you will need:

1 teaspoon butter

1⁄2 teaspoon nut oil, such as walnut oil

1 chicken breast, boned (skinless)

1 tablespoon chopped fresh tarragon leaves, crème fraiche, to taste

lemon juice, to taste

salt & freshly ground black pepper, fresh tarragon leaves (to garnish)

How to prepare it:

Cut your chicken breast into smallish pieces, I like to cut mine into fingers about 1/2" wide and 3" long -- you can also dice it into cubes if you wish. Heat the butter and oil until sizzling but not brown, add the chopped tarragon and chicken pieces immediately, and cook for 3 to 4 minutes until the chicken is sticky and a nice caramel color; the butter will have browned by now, but that is fine as long as it does not burn. Turn the chicken over and cook another 1 to 2 minutes. Add some crème fraiche to your own requirements - I use about 2 tablespoons, but you can add more if you want it richer. Allow to bubble for about 2 minutes and then add some lemon juice to taste. Season with salt and pepper and adjust the consistency if you want it creamier. Serve with fresh tarragon leaves scattered over the top and a side salad, and a crusty baguette, Bon appétit! Recipe by French Tart, on food.com

Cheers, The Wine Guys

Laxas Albarino Paired with Seared Spicy Peanut Ahi Tuna Tacos

Local, Shop to Table

Cork Wine & Spirts, and Traded Joe’s are minutes apart with hundreds of mouthwatering options at both stores. Here is a great summer wine and food pairing.

The Wine

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 Albarino, Rias Baixas, 2016

Bodegas As Laxas has been making wines since the end of the 19th century and this wine is a classic. Made from 100% of the very best hand-picked Albariño, grapes grown on 30+ year old vines. White gold/ green in color with aromas of citrus blossom, apple and stone fruits like apricots stand out. Medium light bodied with refreshing flavors of zesty fruit, pineapple, and subtle melon, combine with balanced bright acidity and a touch of minerality leading you to a refreshing lingering finish. Enjoy this wine by itself, or with your favorite sea food or medium light dishes. At $16.99 this wine delivers what you would expect and more, here are what two critic’s had to say. “Light in color and mellow on the nose, with leesy notes, this always-reliable Albariño is fresh and kicking with acidity. Apple and peach flavors carry over to a plump finish with lasting stone-fruit and melon notes.90 points WE.”  

The Pairing

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TJ’s, Seared Spicy Peanut Ahi Tuna Tacos

What you will need:

1 package Frozen Ahi Tuna Steaks (about 1 pound)

1 bottle Spicy Peanut Vinaigrette

1 package Smallish Gems Sweet Lettuce (seasonal) OR Romaine Hearts, leaves separated, rinsed, patted dry and chilled in the refrigerator

1/2 cup sliced Sugar Snap Peas

1/2 cup diced Sliced Fresh Del Monte Gold Pineapple Spears

1 Valencia Orange, peeled and diced

1 large Avocado, diced

1 Tbsp. chopped Chives

1/4 cup TJ’s Old Fashioned Salted Blister Peanuts OR TJ’s Organic Roasted & Salted Valencia Peanuts

1 can Canola Oil Spray

How to prepare it:

To marinate fish, remove frozen Ahi from packaging and place into a medium baking dish. Pour half the bottle of Spicy Peanut Vinaigrette over steaks, cover dish with plastic wrap and leave in refrigerator 8 hours or overnight, flipping steaks half way through. Short on time, defrosted steaks can marinate in vinaigrette for 1 hour in the refrigerator prior to preparation. To sear the Ahi, bring a medium frying pan up to medium high to high heat, and coat the bottom of the pan lightly with canola oil spray. Remove and discard excess marinade from fish. Sear the fish for 1-2 minutes on each side until desired doneness. Remove from pan onto a cutting board and slice against the grain into 1/2 inch-thick slices. Arrange tuna slices atop lettuce leaves, then sprinkle with snap peas, pineapple, oranges, avocado, chives and peanuts. Drizzle fresh dressing over each taco and enjoy!  Recipe adapted Traders Joe’s Options (use any fresh fruit you like that is bright in flavor) you can also use regular flour or corn to tortillainstead of the lettuce, just put a little oil or butter in a warm skillet and heat each side before serving. I squeezed a fresh lime wedge on mine and added a few cilantro leaves,

Serves: 4, Prep Time: 15 Minutes, Cooking Time: 5 Minutes.

Out of time call Cork for free delivery, 201-942-9964

Cheers!

The Wine Guys

Eikendal Cuvée Blanc Paired with Hummus Crusted Chicken

The WIne

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Eikendal Cuvée Blanc, Sauvignon Blanc - Chardonnay 2016

At Eikendal their focus is all about preserving flavor, through their collaboration with mother nature and dedicated had work to maintain freshness, elegance and finesse expressed in wines that appeal to palates worldwide. This fresh summer sipper is just that and a great value at $11.99.

Grapes from individual blocks are picked from vineyards grown in Stellenbosch and Elgin, specifically to create the style of this white blend, made from 72%.Sauvignon Blanc and 28% Chardonnay. From harvest to bottling the focus is to make a wine that’s clean and crisp. This vintage shows the Sauvignon Blancs beautiful ripe tropical flavors of gooseberry and figs with peach and apricot. The Chardonnay creates the backbone and structure while adding and subtle notes of apple. The finish of this wine is crisp and tight with a touch of minerality that lingers. Serve this wine as a pleasant aperitif or pack a bottle in your picnic basket to enjoy with some mediterranean fair.

The Pairing

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Hummus Crusted Chicken

What you will need:

2 boneless, skinless chicken breasts

1/2 cup hummus of your choice (you can use different flavors if you like)

1 clove garlic, minced

1/2 teaspoon smoked paprika

1/2 teaspoon cumin

1/4 teaspoon red chili powder

1 lemon

How to prepare:

Preheat the oven to 450 degrees F. Oil a medium-sized baking dish with high smoke point oil (I use grape seed oil). Place the chicken breasts in the dish. Using a spoon, scoop the 1/2 cup hummus into a measuring cup to avoid contaminating the rest of the hummus from the raw chicken. Put the remaining hummus away, and spoon hummus from the measuring cup on the chicken. Spread it around until the breasts are evenly coated. Sprinkle the minced garlic, smoked paprika, cumin, and red chili powder on top of the chicken (or whatever seasonings you choose to use). Squeeze one lemon half over each chicken breast.

Bake for 25-30 minutes, or until the chicken is cooked through and the hummus has crisped. Serve immediately, a side of hummus and, a slade of your choice (I served it with a quinoa-spin on tabbouleh) Recipe adapted from hostthetoast.com

Cheers, The Wine Guys

Willamette Valley Pinot Noir Paired with Pancetta Wrapped Pork Tenderloin

The Wine

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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

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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

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

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

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

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

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

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

Spring is in the Air and Rose’ Season is Officially Here

The Wine

Domaine Saint-André de Figuière, Premiere Rosé Côtes de Provence 2015

Saint André de Figuière is family run estate; at the head of the family is Alain Combard born in Salon de Provence and his passion for the wines runs in his veins. Made from 50%Mourvedre, 25% Cinsault, and 25% Grenanche from a superb vintage as, declared by Alan Baccino president of CIVP this wine is not to be missed. Each variety is hand harvested and vinified separately to maximize the best flavors and balance before blending. Alluring pale pink with aromas of fresh citrus accented by white peach and subtle strawberry with a pleasant clean note of minerality this wine draws you in to sip it. Light in body with a round crisp mouth feel, citrus melon and slight fresh herbs flavors combine beautifully leading you to a lingering finish with a touch of minerality. This wine is refreshing and versatile and can be enjoyed by its self or with brunch to a late night picnic

The Pairing

Sole Meuniere

What you will need:

11 ounces sole fillet flounder or sand dabs also work well

Flour for dusting

3 tablespoons butter

1/2 small shallot minced (about 1 tablespoon)

2 tablespoons white wine such as sauvignon blanc

1 tablespoon lemon juice

1/2 teaspoon lemon zest

parsley for garnish 

How to make it:

Pat the fish dry with paper towels. Generously salt and pepper both sides of the fillet. Lightly dust all surfaces of the fish with flour. Add 2 tablespoons of the butter to a frying pan and heat over medium heat until the pan is hot and the butter has melted.

Add the sole and fry on one side until cooked about half way through (the cooked part will appear opaque if you look at the side of the fillet). Carefully flip using 2 spatulas and fry until cooked through. To make the Meunière sauce, transfer the fish to a plate, and then add the shallots to the butter. Fry until the shallots are tender and starting to brown.

Add the white wine and boil until most of the liquid is gone. Finish the sauce by whisking in the lemon juice and zest along with the last tablespoon of butter. Pour the Meunière sauce over the fish.

Garnish with parsley and serve immediately.

Cheers,

The Wine Guys

Two Great WInes to Pair with Your Easter Dinner

These two wines are from the same vineyard and perfectly paired with your Easter meal.

The WIne

Domaine Paul Bernier Sancerre Blanc 2014

“The best vintage in the Loire in 10-15 years. The grapes are just superb” MD. With a great vintage and a commitment to minimal intervention in the vineyard (certified organic and biodynamic), along with the majority of the work being done hand this estate has released a classic Sancerre. White gold with a green hue the wine shines in the glass and offers aromas of Gooseberry, freshly cut sweet grass, peach citrus zest, with a subtle note of limestone. Medium in body with a rich mouth feel flavors of white grapefruit and zippy lemon tart combine with minerally undertones that lead to a beautifully tart lingering finish. $24.99

Domaine Paul Bernier Sancerre Rough 2011

This Sancerre is made from vines that are 25 to 45 years old, the expression of the soil, (limestone, flint and marns) is truly exhibited throughout the wine.  Light earthy ruby red fills the glass and evokes a bouquet of forest raspberry, spice and a touch of soft leather. Medium light in body with flavors of cherry and dark berries, intertwined with notes of oak and earthy spice. The tannins are fine in structure and have a very balanced grip that make you want to have food with this wine. With a style of its own kind of like a well crafted red Burgundy but influenced by a well made Willamette valley, pinot noir. This wine is drinking well now and will continue to develop interesting nuances over the next 5 to 7 years if well cellared. $28.99

The Pairing Appetizers

Pastel Deviled Easter Eggs

What you will need:

12 large eggs

1/4 cup mayo

salt and ground black pepper to taste

a dash of hot sauce or a pinch of smoked paprika

1/4 teaspoon dry mustard

4 drops red, blue green and yellow food coloring, or desired amount

4 cups water, or as desired 1 additional cup of water if you make blended colors

1/8 cup freshly chopped parsley for garnish.

How to make it:

Place eggs into a large saucepan, cover with cold water, and bring to a boil. Let eggs boil for 3 minutes; turn off heat, cover pot, and let eggs cook in hot water for at least 20 minutes. Drain and cover eggs with cold water. Peel cooled eggs.

Cut hard-cooked eggs in half lengthwise and remove yolks; mash yolks in a bowl with mayo, salt, black pepper, hot sauce, and dry mustard until smooth. Place red, blue, and green food coloring into 4 different bowls and add about 1 cup of water to each bowl.

Put 6 egg white halves in each bowl, tinting the egg pink, light blue, soft green and yellow. If color is too pale, add more coloring to bowls. Drain colored egg whites on paper towels.

Pipe or spoon egg yolk filling into colored egg white halves; cover and chill before serving, at least 30 minutes. Garnish with freshly chopped parsley. Recipe adapted from all recpies.com

Prosciutto Wrapped Asparagus

What you will need:

24 asparagus spears,

12 prosciutto slices/strips

A little ghee or olive oil for frying

How to make it:

Wash asparagus and cut 2 cm off the ends. Cut prosciutto strips into two halves, going lengthways, you should end up with 24 strips. Place each prosciutto strip on a chopping board at a 45 degree angle. Place one of the asparagus spears on top of the meat, perpendicular to it.

Wrap the bottom end of prosciutto over the asparagus and holding the meat tight, and roll the asparagus up. The prosciutto strip will wrap around the whole length of the spear because it’s on an angle. Don’t worry if parts of the asparagus spears are not covered completely.

Heat some ghee in a large, flat frying pan to sizzling hot. Fry wrapped asparagus spears for 1-2 minutes on each side or until prosciutto is brown and crispy, and serve. Recipe adapted from eat drink paleo.com

Smoked Salmon and Dill Tea Sandwiches

What you will need:

8 ounces cream cheese

2 tablespoons finely chopped fresh dill

1/2 lemon

Kosher salt and freshly ground black pepper

1/2 loaf whole wheat sandwich bread (8 slices)

1/2 loaf white sandwich bread (8 slices)

8 ounces smoked salmon

1/2 red onion, minced (about 1/2 cup)

How to make it:

Mix together cream cheese and dill, add lemon juice to taste, then season to taste with salt and pepper. Remove crust from sliced bread and, using a rolling pin, gently flatten each slice of bread. Take 4 slices of the flattened whole wheat bread and spread with a quarter of the cream cheese mixture.

Cover with 4 slices of white bread. Spread with another quarter of cream cheese mixture. Divide smoked salmon and onions evenly between the four sandwiches. Spread another quarter of the cream cheese mixture on remaining white bread and place cream cheese side down on top of salmon. Spread with remaining cream cheese mixture and top with remaining whole wheat bread. Slice into quarters on the diagonal and serve. Recipe adapted from serious eats.com

Lamb Lollipops

What you will need: 

1 Rack of Lamb

⅓ cup chopped, fresh Rosemary

6 cloves Garlic, minced

1½ tablespoon Kosher salt

¼ cup Olive Oil (adjust amount +/- to make a loose paste)

How to make it:

To prepare rub, combine rosemary, garlic, salt and olive oil in a small bowl. I put it all in a cereal bowl and use a fork to mix it all up making a loose paste mixture. The salt helps with this so it's important to use salt.

Adjust the amount of olive oil as needed to get a moist consistency. Rub this paste mixture all over the lamb, cover, and let it "marinate" for a few hours in the refrigerator. When ready to grill, remove from refrigerator and set it on the sink to warm up before putting it on the grill.

Cook the lamb over a medium low heat about 20 minutes, flipping the lamb every 5 minutes, until internal temperature reaches 135 degrees. If you prefer your lamb not so pink just cook a few minutes more. Remove from grill and cover with foil and let sit about 8-10 minutes.

When ready to serve, slice between the bones into "lollipop" chops. In my book it's perfectly acceptable to eat these with your fingers! Recipe adapted from imbored-letsgo.com

Happy Easter, The Wine Guys