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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Shepherd’s Pie Recipe – Just in time for St. Patrick’s Day

NOTE: This recipe was originally published here last year around this time. It is a delicious and fairly easy St. Patrick’s Day treat that will make your friends and family happy. I hope that you like it. Okay, this isn’t really Shepherd’s Pie, it is technically Cottage Pie. If you want Shepherd’s Pie substitute the ground beef with ground lamb or, even better, leftover meat from a leg of lamb. I don’t usually have ground […]

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Be a Home Superstar Chef (Part 5 – High Heat)

This is part 5 of an open-ended and ongoing series of posts. In case you missed them, the previous posts were Part 1 – Good Pans, Part 2 – Shallots, Part 3 – Pine Nuts, and Part 4 – Knives. One thing that a lot of home chefs are afraid of is very high heat. I would venture to guess that just about every person that has ever tried their hand at cooking has decided […]

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Wines from the 2009 Presidential Inaugural Luncheon

Duckhorn Vineyards 2007 Napa Valley Sauvignon Blanc I ran across a story at KansasCity.com talking about the wines chosen to be served at President Barack Obama’s Inauguration Luncheon today; a Duckhorn Vineyards 2007 Napa Valley Sauvignon Blanc, and a 2005 Golden Eye Anderson Valley Pinot Noir. Say the good folks at Duckhorn Vineyards: We are honored to announce that the 2007 Duckhorn Vineyards Napa Valley Sauvignon Blanc and the 2005 Goldeneye Anderson Valley Pinot Noir […]

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Goat Cheese Crostini

This is a great recipe to serve as an appetizer or a quick canapé. It is especially easy and quick in the event of an impromptu or unexpected holiday gathering. A crostini is a little toast topped with something tasty. There are many variations, but this one is simple and delicious. To begin preheat your oven to 350° and grab your favorite bread knife. Slice a baquette thinly (about 1/2″) on the bias and lay […]

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