Perfectly Cooked Bacon and Eggs (with a Wine Pairing)

There are few better ways to start the morning than with bacon and eggs. Unfortunately, more often than not, cooking bacon can be a messy chore. Grease splatters all over your stove and it is a rare bacon aficionado without the scars of the pig on their hands, wrists, and forearms. Add in the fact that cooking bacon in a pan requires a lot of vigilance. There is a way around the mess and the […]

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Be a Home Superstar Chef (Part 7 – Pork Chops)

This is part 7 of our on-going Home Superstar Chef series. The previous posts in this series were Part 1 – Good Pans, Part 2 – Shallots, Part 3 – Pine Nuts, Part 4 – Knives, and Part 5 – High Heat Cooking, Part 6 – Restaurant Supply Houses. This entry will deal with pork chops. I am sure many of you are thinking, “Pork chops? Really? Pork chops will make me a superstar in […]

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Weekend Round-up – Around the Food and Wine Blogs

There have been so many great posts about food and wine around these Interwebs lately that I felt like sharing some. I hope that you enjoy these as much as I did. I have not had the time to visit DrinkPlanner lately, which is a shame because I missed his Guide to Drinking Cheap. This is like Kingsley Amis on bum wine. Love this site! Check out this beautiful image Alder posted at Vinography of […]

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Aegean Braised Fish with White Beans and Potatoes

This is a delicious Mediterranean style meal cooked in one pan. The olives give this an amazing flavor and aroma. We paired this with an Alexana Dundee Hills Willamette Valley 2007 Pinot Gris, and it went very well with it. Here is the recipe: Ingredients: About 20-30 baby redskin potatoes, or fewer if larger and halved 1 thinly sliced large sweet onion 1 cup pitted kalamata olives 5 cloves thinly sliced garlic 1 1/2 cup […]

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Wine Pairing Recipes: Wild Salmon & Mussels

Almond Encrusted Salmon with Blood-Orange Vinaigrette; fresh Gulf Coast Mussels with a shallot Muscadet reduction, and a spinach-chevre salad. The blood-orange vinaigrette brought out a zesty orange-peel citrus in the wine, that combined well with its notes of floral and citrus. The menu was such a perfect pairing to the wine, we thought we would publish the recipes, so you could try them as well!

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Another Wine Byte 8: Any Port in the Storm

Once home, we began unpacking various wine club shipments that had arrived in our absence. Joe’s mom noticed a bottle of port, and asked “What do you do with port?” Joe pointed to the 10 lb. bar ofGuittard chocolate he got me for Valentine’s Day, and we proceeded to open a bottle of Frog’s Tooth Tawny Portoad, we picked up in Murphys during our fabulous visit to Twisted Oak Winery. All for the sake of teaching Joe’s mom a little about port, and chocolate, of course.

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In Sonoma – A look ahead

Amy and I arrived in San Francisco last Wednesday where we met up with some fellow wino bloggers.  It has been a whirlwind tour of some of the best of California’s wine country ever since. Things are about to get even more crazy as today we meet up with even more winos/bloggers for the a spate of barrel tastings in Sonoma. So please bear with us as our posts are a little sporadic, we are […]

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