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Greece! You’re the One That I Want!

Who-who-who, honey! Are you ready for some dill-liciousness?

Okay I’ll stop with the jokes.  Yes, I still make corny titles, but otherwise you wouldn’t be reading this would you?  I know, its all part of my plan to lure you in.

Now that you’ve fallen for it, I can start to talk about the important things in life, like some really delicious greek food I’ve recently concocted. You guessed it, door mice, lamb meatballs.

I know what you’re all thinking….”SHE’S BLACK…why on earth would she make Greek food?”  However, to be quite frank, I was craving it.  And moreover, that stuff is pretty awesome.  Greece, I salute you!

Let’s get started, shall we? As most of you rabbits know (I call you rabbits because my obsession with Alice in Wonderland has yet to subside) a classic Greek staple is Tzatziki sauce.  A cream sauce, Tzatziki is extremely easy to make from just a few simple ingredients.  I used Greek yogurt, DILL (emphasis on the DILL), diced cucumber, olive oil, a few cloves of garlic, and salt + pepper to taste.  You can click here for a simple recipe.

Moving on, I believe it goes without saying that no Greecian dish is complete without a salad.  While I’m fully aware that most people think the term “salad” means “lettuce with other crap,” we don’t play by those rules here in Greece.  Also easily prepared—a classic Greek salad can be made by dicing equal proportions red onion, cucumber, red bell pepper, Roma tomato, fresh parsley, kalamata olives, and fresh feta cheese

Add about a teaspoon of dried oregano, and salt + pepper to taste.  But! Wait! There’s more!. Every salad, Greek or not, needs dressing.  Remember that olive oil we talked about earlier? Yeah, pour that liquid olive gold in in a bowl with some red wine vinegar and whisk until you break your wrist—or just until it resembles dressing.  Combine all ingredients with some chopped DILL (yep here we go again) and darlin’, you’re in business.

In case you all haven’t noticed I’m rather familiar with balls.

Get your minds out of the gutter people, I’m talking about meatballs—better yet, lamb meatballs. A girl of simple tastes, I didn’t go too crazy with these.  While ground lamb isn’t cheap, trust me when I say that it’s totally worth the bang for the buck.

Remember the last time I balled so hard and made stuffed mozz meatballs? This time I stuffed them with feta and DILL, and, as previously discussed, they were made from little baby lambs instead of beef.

Easy as pie (even though pie really isn’t that easy)--season your ground lamb with salt, pepper, DILL, and garlic—followed by one egg per pound of meat, and a quarter cup of breadcrumbs to make sure they all stick together like buddies!  Form into balls the size of golf balls, make teeny dents and stuff some feta in that sucker.  Bake at 375 for 20-25 minutes until cooked through, and Voila! You have stuffed lamb meatballs.

I think there’s a saying…when in Greece, do as a Greecians do? Perhaps I might’ve made that one up.  Who knows?  Anyway, adult beverages must be discussed.

Ouzo.  Yes I know that’s not a sentence, but Ouzo is so flipping fantastic that it can just stand there by itself looking all pretty, and more importantly, tasting heaven.  

An aperitif widely consumed in Greece—Ouzo is similar to a Sambuca or Pastis, and while it is perfect for dessert, it’s also delicious with savory foods….hence our aforementioned balls.  Sweet plus hearty plus DILL (it never gets old, sorry)  equals magic….and that’s all I have to say about that (Forrest Gump voice).

Sorry to leave you so soon, but I’m afraid my work here is done.  To sum this all up, let’s just say,,,,,

Come on you winos, let’s be Greecian and have a drink together!

[bottlecorkknifefork]

So a Sommelier and a Carpenter Walk Into a Bar....

WHEW!

It’s been a while, and I am ever so sorry for my disappearing act (call me Randol Copperfield). Promise it was for a good reason.

But honestly, who cares? We’ve got wine to talk about.

...Cue applause. Because said best sommelier in the world and said carpenter (who goes by the name of Andrew) totally made wine. Okay, Jk (about being the best), but I like to think I’m pretty high in the ranks.

Moving on, this past week I had the pleasure of exploring an area of wine that I hadn’t really dabbled in before—wine making. Admittedly I did cheat at first by using a wine making kit  (Thank you Terris <3) and making a simple Pinot Grigio. However, after that fun little experiment, I tried my hand at making wine from actual fruit versus grape concentrate.

 Let’s title the first image “Randol Patiently Waits for Wine to Ferment With iPhone” (2017) 

And Oh, I didn’t stop there (with grapes, duh). I went totally off book and decided to make a strawberry wine, and then a blueberry cherry wine, using this recipe. Granted, I vehemently doctored it to my liking in terms of measurements, fruits, and fermentation time.

The process was actually not as complex as I expected, but it was insanely fun. I will say though, you must have quite a bit of a patient mind in order to watch the fruit ferment and, let the yeast turn said fruit juice into wine--said Jesus.

First things first--you need to make sure everything is clean and sanitized. Luckily, I had a pal helping me out who  knows how to do these things. Basically, your jug, bucket, and tools all need to be throughly clean in order for the wine to be clean...which is kind of a known fact...unless you’re a ditz....like me...okay but only the weekends.

Anyway, we used Star San, a brewery sanitizer that uses acid to kill microorganisms. It’s not as scary as it sounds. Yeast can eat it and it doesn’t burn you. I bought it at the local brew shop, a place called Listermann’s.  You should go to your local brew shop!!!!  It’s REALLY FUN! (Inside joke)

Let’s get down to the enitty gritty.  Wine actually just happens. However, there are several things you can do to move the process along, and BONUS--make it taste better, and increase the ABV--thats Alcohol By Volume for you lesser wine nerds.

Post cleanse and sanitization, comes the fun part, LET’S MASH IT UP!!

Sorry about the caps lock overload, (and the abrupt wardrobe change}. But honestly, you would be caps addicted if you were mashing fruit with me. Admittedly, I stole a potato masher from my mother, due to the fact that it has been at least a century since anyone residing in the United states has actually crushed fruit for wine with their feet.

Next step…get ready for it…but don’t get too excited…at the freakin hardware store, we had to purchase mesh bags, and jugs, and a nifty little airlock to seal all that fruit (read: alcoholic fruit) flavor in the jugs.

Ladies and door mice, that thing there (the giant tube that looks like it doesn't belong in the world) is called a siphon—a pump, of sorts, if you will, and it’s used to transfer the wine from the jug you made your wine in--first into a separate jug for fermentation to get rid of sediment, and then into a cute little bottle, that of course we had to decorate.  I heart my artist friends.

Yes, that’s an RD bottle, cause I’m vain, and then another R bottle because—guess what, nothing has changed since the beginning of this sentence. Anyway, grab yourselves some used wine bottles, some spray paint, and cut some stencils.  You are ready to go to town with decorating, you artistic wine drinkers. 

Forgive my hair, I was a little weathered after all this. So let it be known now that not only am I a Somm, but I’m a freaking wine maker.  And guess what, its freaking delicious.  30 days (at least, but more if you’d like) of fermentation on the sediment and success just came to me…and my carpenter bee friend.  I dare any of you guys to try this recipe for making your own wine and enjoy the literal fruits of your labor.  

Come on you winos, create your own wine and have a glass with me!

P.S-For more pictures of my epic wine adventure (and another wardrobe change) hit me up after the jump!

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Tiny Violin: A Salmon Project

I have a confession to make.  For the last week or so, I’ve been eating crap.  We’re talking fast food, deli sandwiches, potato chips, and even (DUM Duh DUM DUM)…..PIZZA ROLLS!

I’m ashamed.  So ashamed that i had to will myself to cook something healthy and not filled with pepperoni. SO, when I asked my BFF Dani what to cook that was less caloric and more beneficial to my body (she’s a doctor), she suggested salmon.

Small snag there….I just made salmon about two weeks ago, so I had to get creative. My mind immediately went to pesto. But you can’t have pesto without cheese…Therefore, I give you, Ricotta and Pesto stuffed salmon!…with spinach and roasted potatoes.

i’m not entirely sure where I got this idea, but it turned out to be a lot more complicated than I thought it would be.  Normally when people “stuff” protein, it’s chicken, steak, or even lobster. But I often make silly decisions….so yes, I stuffed salmon

While it was delicious, it was slightly difficult and more expensive than I expected. When you decide to stuff a protein, you have to remember that each piece needs to be sizable enough (about 3/4 a pound) to hold whatever filling you choose.  Moreover, your filling needs to congeal so you will end up adding things like bread crumbs and eggs to make sure it doesn’t come apart. WE’RE ALL IN THIS TOGETHER PEOPLE!

Looking back, I could have added more color (even though I used tri-color potatoes) in the form of cherry tomatoes, lemon, or maybe even using wild salmon, which tends to be more pink, even though it’s more fishy in taste and flavor.

To bring my story full circle—Dani and myself both knew that this was going to turn into a blog entry—so when I contacted her complaining after the fact about how NOT EASY this venture was and how much money it costs me, she  (freaking child prodigy over here) literally played me a song on her violin. I wish I had a video of it, but trust, it was worth all the trouble.

At the end of the day, I had a yummy meal, I had wine (duh), and I spent time eating with a loved one all because I took advice from a dear friend…so do I regret it? Hell no :) So after all this fun trouble….let’s do it…COME ON you winos, be deliciously complicated and have a glass with me!

PS-It’s still almost christmas

Recipe for the salmon after the jump :)

Ingredients:

2 3/4 lb salmon filets

Olive Oil for greasing the pan or aluminum foil and your salmon

2 Tbsp pesto (store bought)

1/3 cup breadcrumbs

1/3 cup grated parm cheese

Salt and pepper to taste

1 large egg

I used a hand mixer to put everything together (minus the salmon obviously), but a whisk or a fork will do just fine if you don’t have a mixer at your disposal. Basically you just cut the salmon in half-ish (per the picture above) and then stuff like you’re being to do it.  Cook at 400 degrees for 12 minutes and you’ve discovered a salmon party! Hope you guys enjoy :)

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My Chicken Crutch

So here’s the thing…I’m really not making any excuses here, but really sometimes I get a little chef lazy and cook dishes that are quick and inexpensive.  

That being said, for this go round I went to what everyone goes to when they’re sloth-like in a culinary way: chicken.

You didn’t think it would be that easy though, did you? Of course not.  I can’t just put a chicken on the table and say “here you go.” I had to style it up.  So, TeriyakiChicken had to happen.

It wasn’t anything super special or anything to brag about, but I promise you it was delicious. AND, not only did it make my mouth and tummy happy, but (and yes I know I say this all the time) it was extremely simple—so much that this entry is going to be extremely short because the instructions and ingredients are so minimal.

Chicken breast is cheap—I know, I know—you weren’t aware. But seriously, if you’re hungry and need a quick meal, go buy some boneless skinless chicken breast and get creative with you life! There’s another bonus: it’a extremely easy to cook.

You can sautée or bake it, obviously I chose the former. About four minutes on each side, after chopping them into the pieces you’re comfy with, and then you make it all saucy.

The sauce was painfully easy.—literally—once your chicken is cooked and you’ve seasoned with salt and pepper (and maybe cayenne is you’re as frisky as I am *rhyme*), add 1 cup of soy sauce, and a half cup of brown sugar. And don’t forget, just keep stirring, just keep stirring! :) It should start to glaze the chicken after five minutes or so, and then POOF! You’re finished :)

As far as wine, pair it with a Gruner Veltliner or Assyrtiko (Greek wine).  Fruity and fun, they both go lovely with the brown sugar and salty soy sauce.

Hope you’ve enjoyed this shorty but a goodie! Until next time, come on you winos, create an easy meal and have a glass with me!

[bottlecorkknifefork]

Glazed Over

WHEW!

Where has the time gone?

My oh my, I know I say this all too often, but my dearest and sincerest apologies for going AWOL  Between our first official merriment of the holiday season, and FINALLY getting my life unpacked and settled into perpetually sunny California, I’ve cooked, but just haven’t written.  But don’t you worry, I still documented.

However, before we go on, stop and pause for two seconds to talk about one really important fact….IT’S CHRISTMAS!!!!!!!

Okay, no it’s not, but it might as well be to someone like me who is obsessed (currently jamming to Xmas music as I write this).

AnyWHO (Grinch pun), let’s get to the good stuff

Ta-da! Chili Glazed Salmon!

So I’ve been on this kick recently where I’m attempting recipes with five ingredients or less, and this one—while one ingredient was difficult to find—was all too simple.  All you need is salmon filets (4), green onions (1/3 cup), and the hard one, sweet chili sauce (3/4 cup).

A caveman could make this recipe. Start by mixing your salmon filets with the sweet chili sauce and green onions—I also added a bit of crushed red pepper for a kick—and place them on a baking sheet lined with parchment paper.

Then bake at 400 degrees for 12 ish minutes, depending on how done you like your salmon, until cooked through. You should have some leftover sauce in your mixing bowl, so feel free to drizzle your life away to add more flavor. I added simple white rice and steamed broccoli to balance out the meal and all was well in the world of Randol :)

Adult beverage pairing? Depends…if you’re playing it safe I would suggest a Verdecchio because the citrus and the chili will make your mouth pop! However, if it’s the weekend, try a vodka tonic (seriously) because clear dry liquor and fish are beautiful with each other, don’t forget the lime!

Well that’s all for now folks, until next time…come one you winos, get cheery and have a glass with me!

Oh PS....

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Then It Started Poppin’ Off

With chicken boo!

I’m once again keeping this one short, due to the fact that my mind is beyond cluttered with our recent move to Cali. Am I one of those people that says “Cali” now? Yikes. Maybe I need an NYC wake up.

Moving on! After attempting to unpack our lives from boxes and bags (there’s still three boxes left by the way…sigh), I was itching to eat food that didn’t come delivered or from a restuarant.  And lo and behold my beloved parents sent a care package containing something I had been dreaming of owning for years….A CAST IRON SKILLET.

Do you know what you do with a cast iron skillet? You better fry some chicken. AND!  AND!….if you’re feeling fun, you do it in POPPER form! (Sorry for all the caps I’m just so excited). I chose to do poppers because aside from the fun part, we hadn’t unpacked our silverware yet, so…voila! Finger food!

Seriously this was was the best thing to happen to me this week.  Can’t tell what that says about my personality, but who cares?

But wait….why stop there? You can’t just make chicken poppers and not get saucy with them. You kind of have to spice it up.

A little buffalo sauce can go a long way…so yes, I made glorious Buffalo Chicken Poppers.  While most people would normally just use a generic single sauce for tossing, I chose to use a mix of sauces—I can’t believe I’m telling you my secret recipe—with Crystal’s Hot Sauce, Franks Red Hot, and Trader Joes Habanero Hot Sauce for an extra kick.Toss until coated with a bit of butter (still in your skillet) and you’re essentially in chicken heaven. I served  them with baby carrots and celery on the side, with ranch dressing.

As cheap and yummy as this dish was to prepare….I will not hesitate to make it again soon. So come on you winos, let’s get it poppin’ and have a glass together!

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New Beginnings--And a Ramen Re-do

Hello my darlings!

Apologies for hiding for so long, but I promise I have a totally legit reason.

Four days ago, I moved to San Francisco, CA (Aka the USA wine Mecca) in hopes of furthering my Somm studies and wine career.  I suppose you can no longer call me a New Yorker (even though I still I feel like one at heart), but I promise my content will still be just as entertaining and informative.  Maybe I should change my bio now? We’ll work on that later.

Despite the burdens of moving 3,000 miles across the country, there is one major perk that comes with this migration: AMAZING NEW FOOD.

When it comes to American fare, I have literally found myself in Ramen heaven.  

Now, you’ll remember correctly, I tried creating my own Ramen several months ago in competition with my friend Blair, and while it was finger lickin’ good, it did not even compare to the magic I discovered this past weekend.

Seeing as how in our new (also equally swanky) apartment, the movers have not arrived yet, and we are therefore devoid of pots, pans, or dishes in general.  Am I mad about having to eat out all the time until they come? Nope.

Yes I am willing to post yet another embarrassing photo of my face on the internet of me being weird.  We’ll all  get over it. We went to a local spot in our new neighborhood, SoMa, called Nojo--which is famous for their Asian cuisine, specifically Ramen. Let’s just say they totally outdid Blair and myself.

We started with the Garlic Chili Rice Ball wrapped in seaweed, and no joke, it was so good that after we first one we ordered another--you know, just for good measure.

Then came the wonderment of life--the Ramen.  We both ordered the Chicken Paitan Tan Tan Spicy Miso, which is so good that it’s literally only served one day of the week.  Consisting of ramen noodles, chili oil, cilantro, hard boiled egg, roasted sesame, scallion....believe me, it was more than worth it.

However, no good ramen goes unpunished, and we had to have some adult beverages to go along with our life changing meal.  Once again, ladies and door mice, NIGORI.

An unfiltered Sake, Nigori has a cloudy color and sweeter taste, which is perfect for spicier foods.  It is usually served by the glass from a 350ml bottle, but also comes in larger bottles if you’re in your party mood. Moral of the story? Everyone should have Nigori in their life.

I couldn’t be more excited to share not only this food and beverage experience with you all, but also the news of our recent life changes. I look forward to exposing all of my readers to exciting San Fran adventures....and as always...COME ON YOU WINOS......have a west coast glass with me!!

Cheers :)

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Treat Yo’self!

....to a trip to Martha’s Vineyard, and delicious home-cooked dinner.

Yes my freinds, last week I got the privilege of meeting with friends and family in Martha’s Vineyard, MA--and it was quite possibly one of the most blissful weekends I’ve had this year.  We stayed in a lovely house....and because a home ain’t no hotel, of course we had to cook.

Another shortie but a goodie, I just wanted to share some photos from my favorite dinner.

The best and most flavorful dish itself had to be the chopped salad with cherry tomatoes, spinach, arugula, carrots, feta cheese, bean sprouts, and corn. It’s just as delicious as it sounds, and I used my signature balsamic vinegar, olive oil, and dijon mustard dressing to kick it up. Don’t forget your salt and pepper! I personally decided to pair it with some lobster bisque from a seafood shop.

You think it ends there? No no my foodie friends. No good salad goes unpunished, and we needed some protein. I give you Filet Mignon cupped in bell peppers. And corn on the cob too because you should always have corn on the cob...especially when it’s grilled.

Seriously. I can’t even.  For the peppers, parsley, salt, pepper....and salt and pepper for the meat  I find it funny that people always over-season their steaks, but it’s honestly so easy to make a delicious piece of beef without getting spice crazy.

Once again we drank all the wine before I could photograph it. But as a Somm, I would say your best move would be to pair this with a Tempranillo--because of the mix of veggies, seafood soup, and steak.....the wine has to meet you in the middle. Tempranillo is a milder red but still tannic enough to pair with hearty proteins.  Try it with your next Surf N’ Turf :)

I hope you enjoyed (and secretly envied) my lovely dinner description, and as always, until next time, come on you Vineyard winos.....have a glass with me!

PS.-I hope you guys all notice the new beautiful photography as of this entry--it was done by my good friend Aaron Rhodan, who is an amazing artist. Go check out his site!

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The Breast Is Yet To Come

Over the weekend I hosted our monthly Food Club dinner (check next week’s entry for details on that), which was southern themed due to my (semi) Georgian roots. I say “semi” because prior to moving the concrete jungle I’m in now, I had lived in Atlanta for almost 9 years of my life. But you don’t care about that. You care about food and wine.

While I had every intention of frying chicken for my southern feast, as a potluck, it turned out that someone else offered to bring it…..so I once again made lemonade out of lemons (literally I used lemons) and decided to use my already bought chicken breasts to prepare herb seasoned chicken with fettuccine for dinner last night.

There were two reasons I was so excited about this.

I got to use my breasts (jeez guys get your minds out of the gutter).

Most of the ingredients I used were already at my disposal…AKA…it’s cheap because you won’t really have to go grocery shopping.

A lot of my food loving friends think that you usually have to have a jarred sauce or pre-made pasta when it comes to serving Italian goodness, but listen to me when I say, you are more than capable of making your own pasta sauce….and for the 58th time, it’s not only simple, but you already have (almost) everything you need in your kitchen.

Here’s what you’ll need:

-10 oz fettuccini (cooked and drained)

-3 chicken breasts (I prefer boneless but that’s up to you, it cooks the same)

-1 tbsp  dried oregano

-1 tbsp dried basil

-1.5 tsp crushed red pepper

-Kosher salt and black pepper to taste.

-3 tbsp olive oil

-3 cloves minced garlic

-2 cups cherry tomatoes, halved

-1.5 cups fresh basil leaves, chiffonade

-¾ cups butter

-½ cup parm cheese (save some for garnish)

-Juice of one lemon after cooking the chicken for drizzling (optional)

Season your chicken breasts with the oregano, basil, and crushed red, douse in 1 tbsp of the olive oil and give them a good rub (no pun intended).

Let the chicken set with the oil and seasoning for at least 30 minutes.

Heat the additional olive oil in a stock pot over medium heat, then cook the chicken for 5-6 minutes on each side until cooked through. Set aside, but keep warm.

DO NOT TAKE OUT THE LEFTOVER OIL. Add your tomatoes and garlic and cook until the tomatoes start to blister.

Stir in your butter, cooked pasta,1/3 cup of parm, and fresh basil, perhaps more crushed red if you like….and serve when ready underneath the chicken breasts.

It was pretty much the easiest heaven I’ve ever been to.

But there were also adult beverages. Because we’re all adults here.

Red Hook Winery Cabernet Sauvignon, 2008

While most Cab Sauvignon would be appropriate with fattier meats, aged Cab paints a whole different picture. It’s more “velvety,” and less tannic. The fruits (mostly black and red) are extremely more prevalent. In addition, the oak is all over your mouth like WHOA.

To be frank, for the seasonings I used in the pasta and chicken combined…..aged Cab was perfect for the breasts. Hopefully you’re getting the picture now.

Guys, this dinner was not only easy, inexpensive, and pretty…..it was also perfect with the wine we had on hand. I hope some of you will try it (I’m loving the email feedback by the way).  So come on you winos…..get some breasts and have a glass with me!

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Shrimp + cocktail sauce + 17th century champagne glass = Literal Shrimp Cocktail Garnish with lemon and parsley. Enjoy!

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Stuff Your Face!

WITH SHELL-LESS TACOS!!!  

Okay maybe not shell-less, but I decided to turn the shell into a pepper. I give you….Taco Stuffed Bell Peppers.

As a semi health nut (minus that time I made fried fish sandwiches….or that other time I made cheese stuffed balls of meat, and my general love of pasta), I’ve always tried to find innovative ways to to make my favorite foods less fattening. So what better way to eat your taco than putting it in a yummy vegetable?

The awesome thing about this recipe is the filling is cooked in one pan, so not only is it quick, but cleanup is minimal. While I’m usually daunted by tasks I’ve never tried before, this one proved itself to be seemingly easy.

Literally three stuffs…oops…I meant steps.

Cook your peppers (red, yellow, orange, green, all hollowed and deseeded) at 350 for 20 minutes.

Fill them with the yummy goodness you’ve concocted (I’ll explain later).

Top them with cheese and cook again at 350 for 15 minutes.

See? Easy.

You can adjust the filling to your own tastes, but I used the following:

-1lb ground turkey

-1 packet taco seasoning

-1 tbsp crushed red pepper

-1 chopped yellow onion

-1 can of black beans (drained)

-1 cup of corn (I used Mexicorn because it sounded more fun)

-1 cup of cooked rice

-1 jar hot salsa (or mild if you’re not into the spicy thing)

-1 cup taco/Mexican blend cheese

-Salt and pepper to taste

The mixture should make enough for 4-5 peppers. Cook the turkey into crumbles with olive oil, add everything else in that order, and wait until it smells like heaven.

If I made it again, I might try adding some diced jalapeños, cumin, or adobo peppers….but that’s neither here nor there. Anyway, I put guacamole and sour cream on top, and garnished with a bit more cheese. Paired it with a salad cause….well frankly I have an event this weekend that I have to wear an evening gown to and it needs to zip. #girlproblems

You all know my transparency. If something is difficult, I will tell you. But I literally watched Jeopardy, talked to my mom on the phone, and painted my nails all while preparing this meal. It might seem like a lot of ingredients, but once you get going it’s so simple (how many times have I told you guys that?)

Once again, people are busy, and nobody had time to wine shop. We had a drinkless dinner which even though it made things less festive…..it was still freaking delicious. Another bonus? It was also surprisingly cheap. Local produce typically doesn’t break your bank, and this recipe doesn’t require many condiments. Should I tell you once again that you’re welcome? Well, you are.

Come on you winos, buy me a glass (since I didn’t have time to) and stuff your face with me!

[bottlecorkknifefork]

When You’re Feelin’ Fancy...

You should drink some wine.

I was, and so I did.

That’s me. In a dress. Being girly. And finally showing my face on the Internet–three things I would usually never do but now it kinda feels fun. Corks added for extra dramatization. 

In case you haven’t noticed from the wine I often post, I tend to prefer white or rosé over red, especially when it’s warm outside. A refreshing Pinot Grigio, a chilled Vionger, or an Alsace Riesling can turn a hot New York day into bliss.

But I’m not here to talk about any of those things, because I once again went on a different path….it should be known by now that I can be extremely unpredictable.

Chateau Haute-Borie, Cahors, 2014 $18

I’m usually extremely reluctant to buy French wine unless it’s a vintage at least three years older than the current year. But, finding a Cahors Malbec for such a cheap price was too difficult to pass up.

Cahors is an AOC (Appeletion d'origine contôlée) or, controlled designated origin, in southern France. Because of their location, they typically only grow Malbec due to its tannic nature. However, they do grow other grapes.

Legally, according to AOC rules, every wine in Cahors has to be made up of at least 70% Malbec and then it’s up to each winemaker to either blend or go full Malbec. This results in lovely blue fruit notes like boysenberry and blueberry…and deep purple fruits like plums. It also has a mineral feel due to the soil used, which largely contains gravel.

Cahors also uses “terrace” (not to be confused with my Terris) planting, which involves levels of plants on hills to ensure optimal sunlight. The vines grow faster and tend to be more ripe. Early harvest? Heck yes!

See…you just got a ton of wine knowledge from a Certified Somm and you didn’t even have to pay her!  You’re welcome :)

I think it’s quite clear at this point not only have I enjoyed a delicious winey afternoon, but I felt fabulous doing it!  So come on you winos, let’s be fabulous together and have a glass!

[bottlecorkknifefork]

Lettuce Eat, Drink, and Be Merry!

Oh. Em. Gee.

Honestly I can’t even explain how this whole venture came about. It has something to do with my amazing friend Lani, dietary restrictions, a need to be healthy, and a strong desire for Asian food. Ladies and door mice….lettuce wraps. 

Once again Terris did that thing where he invites about 75 people over to our apartment without telling me so I was also like:

But of course we made it work. And I’m actually kind of happy it happened. 

That lovely female specimen you see laying out our ingredients is Lani (best DJ north of the Mason Dixon by the way) and is a vegetarian and an awesome chef….AND has history in the restaurant business. We make a perfect team.

Given the veggie diet and the 87 people coming over (yes I increased the number), we decided to make a lettuce wrap bar with two different varieties of protein. One contained chicken with a couple veggies and hoisin (a delicious Chinese sweet sauce), the other with soy protein, roasted cauliflower, mushrooms, and jalapeño. Both topped with sesame oil once cooled

Mind you, this recipe is extremely flexible, which is why when I list the ingredients, I’m gong to tell you that literally everything (yes everything) is to taste. For the chicken I used:

1 lb ground chicken

¼ (ish cup) hoisin sauce

2 tbsp (ish) soy sauce

A ton of sriracha

2 cloves garlic

1 SMALL red onion

1 SMALL red bell pepper

Rice wine vinegar (1tbsp ish)

Crushed peanuts to taste (I ended up using about 2 tbsp)

Freshly grated ginger to taste

Crushed red pepper to taste

Salt and pepper For the vegetarian Lani used

½ head of cauliflower (roasted)

1 bag Morningstar meat crumbles

1 chopped parsnip

1 extra clove of garlic…..plus everything else from the first recipe minus the chicken obviously cause duh. 

Use olive oil for frying. You’re welcome for the 1,000th time. 

Do you actually want to talk about drinks or nah? OF COURSE YOU DO. Given the contrast between carnivores and herbivores, I went midstream. 

Domaine Paul Buisse Sauvignon Blanc, Touraine, 2013 $16

While usually French Sauvignon Blanc (especially from St. Brie) is more citrusy and mild, Touraine produces something similar to New Zealand, only less green. When I say “green,” I mean vegetative…specifically green bell peppers or a grassy flavor–sometimes even a jalapeno. You will also taste strong minerals and a teeny tiny bit of oak…..but you have to pay attention to taste that. So pay attention, lesson learned. 

As it turns out, the pepper notes in the wine actually ended up pairing quite nicely with both proteins in the wraps since we didn’t really go too meaty. In addition, the hoisin sauce was so plummy that we needed a little white fruit to go with it. 

If you’re wondering how everything was….just know that everyone we (read: Terris) invited over wants to do it all again and we have zero leftovers. Next time I’m thinking about cooking and drinkin….stay tuned :) Can’t give y'all too much info!

Come on you winos, let’s wrap it up and have a glass together!…

[bottlecorkknifefork]

The Best Kind of Jerk

Short and sweet again….again, again.

My gentleman lover and I were sitting around hungry. This happens at least once a week in our household. And it gets to the point where a necessary conversation happens.

Him: So are you hungry?

Me: I mean I could eat, I skipped lunch.

Him: Well like do you wanna go to the grocery store? Maybe you can make something?

Me: Eh I could just order something.

Him: But cooking would be fun. You haven’t cooked since we got back from your birthday.

Me: FINE (insert passive aggressive angry face here and then walk yourself four blocks to nearest grocery store).

Dammit. I got sucked into it. And yes, my birthday was May 10 and I accept any and all congrats in the form of applause and cheers (and compliments, most importantly) for this entry that I’m tirelessly writing after a 3 hour flight AND cooking dinner.

Sometimes when I go grocery shopping I have no idea what’s actually going to happen when I get there. I might have a veggie or protein in mind, but often I just see what inspires me ingredient wise.

I had no idea this time. My brain is tired and I didn’t have a taste for anything….but, walking down the condiments aisle I saw something magical….JERK MARINADE. Bingo!

Jerk chicken seemed like the perfect (read: easiest) recipe for the evening to please all parties….and, as usually expected, it was so FRICKIN simple.

Step one. Purchase marinade. Step two. Buy boneless skinless chicken breasts. Step three. I suggest also investing in allspice, cinnamon, garlic, and cayenne pepper. SEASON THE CRAP OUT OF YOUR CHICKEN. Step four, kindly put it in a jerk marinade for at least an hour :)

Then use a grill pan (or a grill if you’re fancy) to make perfection. Because you’re perfect.

Unfortunately, something terrible happened, and we were unable to go out and purchase wine….AKA…..we were too tired from flying and the wine shop is far and wine delivery costs too much. Thanks New York. Glad to be back.

Jk I heart NYC.

Anyway, I just wanted to share this small tidbit with you guys in the hopes that maybe one day, some jerk can get you in the kitchen.

Come on you winos, be jerky, and let’s have a glass!

[bottlecorkknifefork]

I Love Lamb

Randol. Do you really love the lamb? Yes. I love lamb. I love the lamb.

I went a bit off course for this venture and concocted something I had tried before, but had never actually made myself. LAMB BURGERS. 

It’s getting warm here in Brooklyn and you know what that means, it’s BBQ season! And as the fates would have it, a couple we know and love just moved to our neighborhood and they have a glorious backyard (very rare for BK) that’s perfect for grilling out.

There was a variety of things on the menu…my dear friend Xiaomi prepared a variety of kebabs including BBQ chicken (my fave), garlic lemon chicken, and sausage. Needless to say, I wish there were leftovers, sadly, there were not.

In addition to the burgers and skewers, I was able to assemble a simple pasta salad. Pick your favorite veggies–I used black olives, green bell pepper, onion, and tri color cherry tomatoes–chop your life away until you have about two and a half cups of vegetables. I would say about 9 oz of cooked rotini (or whatever path you prefer), and a cup and a half of regular Italian dressing. Season with salt, pepper, crushed red pepper, and oregano, add a ½ cup of feta cheese. Maaaaaaaaagic!

Let’s start talking about my lover, lamb. When making a perfect burger there’s a couple things you’re gonna need. For every pound of meat you use, one egg and a tablespoon of breadcrumbs should be included in your mixture of ground meat to make sure it’s congealed. I personally, don’t enjoy egg yolks, so I used egg whites instead.

As far as seasoning….I also went off course and created something new. I’m a huge fan of Greek food (I don’t just eat Italian all the time, duh) because of the unique flavors. So, for the seasoning of the burgers I chose lemon zest, garlic, and….wait for it….capers. Once cooked, top with fresh mint, place on (lightly) toasted brioche bun, and spread with tatziki sauce. Lettuce? Optional.

Drinky drink drink drinks! Keeping with our Greek theme, cucumbers had to be involved. And not to toot awesome Xiaomi’s horn, but she concocted a delightful and refreshing cocktail that paired perfectly with our Mediterranean feast.

Of course, not pictured because we drank the bottle. New Zealand Sauvignon Blanc.  Sorry not sorry.

Source

We used equal parts cucumbers, lemonade, vodka,mint, and gingerale to make a vodka mint cocktail that went perfectly with our burgers and kebabs, but also went off course (again) a bit and added gin because hey, it’s the weekend. I will never not love mints and cucumbers.

But I love lamb too :)

Come on you winos….lets get Greek and minty and have a glass together!

[bottlecorkknifefork]

Quesadilla Love

Here’s another short and sweet entry for you food loving winos out there.

You know those moments where you’re sitting at home, hungry, and a craving just hits you? Clearly I totally had one of those last night.

It started with craving a taco (read:like 7 tacos)….but when I thought about what logically (cost wise and preparation wise) made the most sense….I had the most brilliant idea–USE GRILL PAN.  MAKE QUESADILLAS. Sorry for the caps lock.

Initially I wasn’t even going to blog about this venture since it was just a regular night in, but they were so yummy and so pretty that after the fact I literally had no choice.

The recipe? It doesn’t exist really–but I can give some simple instructions. Let your precooked chopped chicken marinate in olive oil, lime juice, cumin, paprika, and salt & pepper. I used a grill pan (seriously I can’t stop talking about this thing), but you can use any pan big enough for a tortilla–drizzled with olive oil–add cheese and chicken, then top with another tortilla and cook for 5-7 minutes on each side. I chose to serve it with guacamole, pico de gallo, and sour cream on the side. Gentleman lover also added yellow rice. Garnish with parsley, dust with dried cilantro :)

Was there wine??? Is that really even a question anymore?

.

Loca Linda Torrontés, 2014 ($19)

Torrentés is a grape that typically only grows in Argentina, and let me say now, it’s freaking delicious with any Spanish food. Since it’s medium bodied with also a medium acidity, you still get to have your cake (or quesadilla, in this case) and eat it too.  All the flavors of your food and beverage truly come to your palate due to the balance of the two.  

Another fun fact? Loca Linda’s wine maker is located right here in Brooklyn! Cheers to NYC!

Come on you winos…..have some quesadillas and a glass with me!