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Lenny’s Weekend Wine Pairing: Chicken Afritada and Petalos Mencia

The cuisine of the Philippines’ represents some of the most delicious and fascinating food around. The style of cooking has evolved over the centuries from the Austronesian roots to a mélange of Chinese, Spanish, Indian and more recently American influences. Local ingredients mixed with diverse cooking techniques have created a cuisine that is once familiar and distinctive.
The Chinese brought Soy sauce, fish sauce, techniques like stir frying and noodle making. Trade opened up even more ingredients and techniques from close neighbors like Mallacca and Java to as far away as India and Arabia that all made their mark on cuisine. Spanish colonizers brought with them the produce of their empire, the Americas. Chile Peppers, tomatoes, corn, potatoes along with techniques like cooking with garlic and onions. Spanish and Mexican dishes both make their way into the cuisine.
There are many classic dishes: from Lumpia to Adobo. A particular favorite is Afritada. This is a dish that applies Spanish technique, American ingredients and touch Asian influence and Filipino flair.


There are many ways to pair a dish like this. It’s not too spicy and just a little sweet and savory. You are going to want a wine that is has some intensity, good acidity and little fruit. For white, a New Zealand Sauvignon Blanc is an almost ideal match. For red a Spanish Garnacha or Tempranillo would work nicely but a Mencia from Bierzo is just about perfect.

CROWDED HOUSE SAUVIGNON BLANC 2016 $11.99 btl / save $4
This wine blew our socks off! A quintessentially Marlborough Sauvignon Blanc with bright aromas of guava, citrus fruits, and sweet crushed herbs. The palate is elegantly proportioned with lovely soft acid carrying the fruit flavors to a long, pure finish. This wine keeps you coming back for more; and at price you can afford to.

VINA HERMINIA CRIANZA 2013 $11.99 btl / save $4
“Talk about a stunning value!” – Arnie Milan. “An elegant and intense nose comprising black fruit, blackberry and herbs, with a real medicinal edge is followed deliciously by a well-structured palate of licorice, plums, tobacco and black fruit notes, which also has round meaty tannins, a lovely texture and a beautiful long finish.” 95 points Decanter

Or if you want something really cool try a Mencia from Bierzo.

JOSE PALACIOS ‘PETALOS’ BIERZO 2015 $19.99 btl / save $5
A fine representation of what is possible in both the Bierzo region as well as with the grape Mencia. Delicious tart red strawberry, Bing cherries, anise and impressive earthy aromas. Crisp red fruit on the palate, savory, smooth and caressing without sacrificing structure. All from vines ranging between 40 and 90 years of age on slopes (half of the grapes around the village of Corullón and the remainder in the rest of Bierzo). It’s a showy, approachable, aromatic and open version of Pétalos. 92 pts Wine Advocate

This Pineapple Chicken Afritada features chicken and tons of vegetables simmered in a flavorful tomato sauce. Vibrant, colorful, super delicious!

INGREDIENTS
2soy bean oil tablespoon
2 lbs chicken thighs, deboned and cut in serving pieces
Salt and pepper
1 teaspoon paprika
1 pound Linguiça or Longganisa sliced
4 cloves garlic coarsely
1 small onion, julienne
1 red pepper Julienne
1 yellow pepper Julienne
3 bay leaves
1 can diced tomatoes
1 8 oz can Pineapple chunks
1 cup chicken stock
2 tablespoon tomato paste
2 potato, peeled quartered
1 carrot cut into chunks
1/4 cup green peas
1 tablespoon sugar
2 tablespoon cider vinegar
2 teaspoon Fish sauce

1. Trim chicken thighs of any excess fat and season with salt, pepper and paprika
2. In a large skillet heat oil and brown chicken pieces on each side move to platter.
3. Add Linguiça onions and peppers stir to soften. Add garlic and bay leaves.
4. Add tomatoes, pineapple, stock and tomato paste. Bring to a simmer add potatoes, carrots and peas.
5. Return chicken to pot, cover and simmer 15 minutes.
6. Add cider vinegar, sugar and fish sauce
7. If the sauce is to thin remove chicken and simmer to reduce.
8. Serve with rice.

Cheers!

@Chef_Lenny

 

Truffle Mushroom Risotto and Sangiovese

I love this time of year. Although the changing of the seasons can seem a little schizophrenic. 80 degrees one day; raining and overcast the next. But this is harvest time, the final bounty of summer. True, it can be hard to plan for dinner just because of the bounty. Here is a dish that is ideal for the cooling weather.

Truffle Mushroom Risotto. Made with sautéed mushrooms and spiked with truffle and porcini this is a rich creamy side dish or Primo for an elegant dinner. I always make a little extra so I can have it for lunch the next day.

One of things I really like about this dish is that it pairs well with an array of wines. It plays well with nice Pinot Grigio or Chardonnay when served as a starter but also holds its own alongside fuller bodied reds. The earthiness of the mushrooms and the added umami of the Grana Padano make for a perfect match to a rustic styled Sangiovese.

I am a big fan of Sangiovese and I think that Chianti doesn’t get the respect it deserves. Sangiovese and Chianti in particular, is a food loving wine. Italians drink wine with food and make wine to go with food; every meal; every day. So there is a lot of really great Italian wine that you can afford to drink every day. You can get yourself a great Chianti for not a lot of money. Take for example the Collazzi I Bastioni Chianti Classico 2013, a wine that Antonio Galloni called, “… a jewel of a wine from the Frescobaldi family.”  The Frescobaldi are a prominent Florentine noble family that have been involved in the political, sociological, and economic history of Tuscany since the Middle Ages.

Collazzi I Bastioni Chianti Classico 2013 $14.99 

“The 2013 Chianti Classico I Bastioni is terrific. Bright red berry, rose petal, mint and anise are some of the signatures in a refined Chianti Classico that exemplifies the style of wine that is typical of the northern reaches of the appellation. The 2012 also shows the potential at Collazzi, which appears to be considerable. Merlot and Malvasia Nera round out the blend.” 92 points Antonio Galloni, Vinous

If you are planning on serving this dish with something more robust like Brasato or Bistecca Fiorentina you could step up to a “Super Tuscan”. These are wines made with international varietals like Cabernet. These wines make for a great conciliation between old world and new. If you are entertaining people who are familiar with Napa than Siena, this makes for great compromise.

I have favorite go to “Super” – Montepeloso A Quo. This wine is a balance of Cabernet, Montepulciano and Sangiovese with a little Alicante Bouschet from one of Tuscany’s most exciting winemakers.

Quietly over the past decade, Montepeloso’s Fabio Chiarelotto has emerged as one of the towering winemakers of the Tuscan coast. His windy site sits above the famed Tua Rita estate in Suvereto, producing red wines that are among the region’s most refined. When he purchased Montepeloso in 1998, it was already well on its way to international stardom. Chiarelotto could have rested on that reputation, but he felt that as the vines and been planted and trained, the site would never reach its full potential. And so he spent years reshaping the vineyards.

For eight long years, Chiarelotto painstakingly reshaped the estate’s vineyards. With each vintage, he experimented with blends and techniques that would harness the latent power provided by the terroir, but temper it so that the terroir could fully express itself.

Looking back, he made the right decision, as today Montepeloso has few rivals on the Tuscan coast for producing wines of riveting complexity and great elegance. Proprietor Fabio Chiarelotto succeeded in capturing the best elements of these sites while also shaping his wines with a level of finesse that is remarkable.

Montepeloso A Quo Rosso 2013 $16.99 

“The 2013 A Quo is a robust red blend based primarily on Montepulciano, Cabernet Sauvignon and Sangiovese. The quality of the primary fruit is succulent, plump and rich. So are the background aromas of cinnamon, vanilla bean and toasted almond. This was a good vintage across Tuscany. The finish is exceedingly rich and supple with firmly yielding tannins.” 92 Pts Wine Advocate

 

So no matter if you how you serve this Truffle Mushroom Risotto there is a wine out there for your mood, company or menu.

 

Truffled Mushroom Risotto
________________________________________
Ingredients:

2 cups Water, or more if needed
1 ounce dried Porcini mushrooms
2 tablespoon olive oil
1 small Onion, Diced
2 cups Arborio Rice
2 cloves Garlic, minced or pressed
1 Dried Whole Bay Leaf
2 cups Chicken Stock
1 sprig Fresh Thyme, finely chopped
Ground White Pepper, to taste
Salt, to taste
1 truffle finely grated
4 ounces Crimini mushrooms, or combination of seasonal mushrooms
2 tablespoons Butter
2 ounces Marsala
2 scallions sliced
Grada Padano Cheese, finely grated (about 1 cup)
1⁄2 cup Heavy Cream
2 tablespoons Flat Leaf Parsley, Chopped fine

 

  1. Combine 2 cups water and dried porcini mushroom in a small sauce pan and simmer to reconstitute.
  2. In a large pan sweat onions in olive oil add Arborio stir to coat with olive oil
  3. In small batches add chicken stock adding just enough to cover the rice.
  4. Add garlic, bay leaf, thyme, salt and white pepper
  5. Using a microplane finely grate truffle into rice.
  6. Strain porcini and reserve the liquid. Finely dice the porcini and add to risotto.
  7. Slowly cook risotto over medium heat adding stock and reserved porcini water. Cook until rice is al dente, cooked to be firm to the bite. Add more water if necessary.
  8. Add cream and continue to stir remove from heat add about 1 cup of Grana Padano and chopped parsley. Adjust seasoning if needed.
  9. Garniture: sauté fresh mushrooms in butter until brown and soft, deglaze with Marsala and add fresh scallions set aside.
  10. To serve garnish with mushrooms and serve with extra Grana Padano

lenny@esquin.com

@Chef_Lenny

4th Avenue Repaving Project

4th Avenue South is undergoing a major repaving project for the next few months.   This means the loss of our Street parking on fourth but, there still is 2 hr parking on lander.

During Construction the city is maintaining access to our Parking lot.

For easiest access to our parking lot we suggest heading North on 4th

  • If taking the freeway we suggest getting off  I-5 at Spokane and turning north on 4th avenue.
  • If heading south come down 1st avenue and take a left at   S. Horton and a left onto 4th avenue.  This makes for an easy entrance into the lot which is just to the south of our building.
  • Note: there is generally less traffic and construction on the weekends!
For more information on this project, please visit: http://www.seattle.gov/transportation/pave_4s.html

Corn Chowder with Dungeness Crab and California Chardonnay

It is Corn Season and around town in farmers markets and produce stands you see bushels of fresh corn. Summer is full of iconic produce – watermelon, cherries, blueberries. Fresh grilled corn on the cob is about as summer as you can get. If you haven’t tried Mexican Style Grilled Corn, Elote, you should. I have a friend who always requests it when we BBQ. There a million recipes and ways to use corn – Corn Chowder, Corn Salad with grilled peppers and Cilantro Vinaigrette, Grilled Chicken with Corn Salsa, a Seafood Boil with Corn and Potatoes .

When it comes to pairing there are many choices, but one always comes first to my mind and that is Chardonnay. Here is a little secret, one of the descriptors for Chardonnay is sweet corn, but it isn’t one your likely to see on a shelf taker or descriptor. But that sweet corn taste is echoed in many chardonnay. Add a little smoke from a grill and it plays well with a little oak, a little butter on the corn? You get the idea.

A truly classic pairing is Blanc de Blanc Champagne and Pop Corn, add a little truffle salt and you have highfalutin/ low brow combo that practically everyone loves.

Chardonnay can go from light, mineral and crisp to full bodied, buttery and oaky. This gives you a range of wines to choose from for pairing. A crisp Chablis will class up your Low Country Seafood Boil with a rich creamy corn chowder a more traditional California Chardonnay is the bomb.

Full disclosure, I am California kid and a soft spot for well-made, well-balanced California Chardonnay. Today I would like to present one of my new favorites.

Grayson Cellars Chardonnay ’16 (CA) $9.99 btl / save$3

If you like chardonnay you will fall head over heals in love with Grayson. 100% Chardonnay and shows loads of tropical fruit, especially mango, pineapple and tangerine, crisp acidity, and an elegant, mid-weight central casting California Chardonnay. “Best Buy!” 11 years in row from Wine Advocate.

Mike O’Connell, owner of Grayson Cellars, believes in using their Napa Valley location and combined winemaking skills to create some of the highest quality wines available at the by-the-glass price point. O’Connell has degrees in Business and Industrial engineering and these skills come in handy when you want to make a lot of really good wine inexpensively. But his real skill is in managing people and hiring the right people. In this case it is Larry Levin.

“Larry Levin, who is among the most experienced winemakers in the Napa Valley. After completing his Enology degree at UC Davis, Larry spent seventeen years at Dry Creek Vineyard. Larry then spent nine years as head of winemaking at Icon Estates, where he oversaw wineries such as Franciscan, Mt. Veeder, Estancia, Ravenswood, Quintessa and Ruffino (making 100 point wines!)” Larry knows good wine. We don’t usually get these kind of winemaking skills at this price point.

“A frequent entry into these best buy pages, winemaker Larry Levin knows how to fashion flavorful, authentic tasting whites and reds at bargain-basement prices.” -Robert Parker (Nov. 2014)

If you are looking for good Chard for next weekend BBQ, fish Boil or Sunday supper look no further.

This wines pairs beautifully with my corn chowder, if you want to fancy it up for company add some fresh cracked crab or avocado or both to the top! Then some fresh crusty bread and good bottle of Chardonnay and call it a day!

Lenny@esquin.com

Corn Chowder with Dungeness Crab

Ingredients

 

1 medium yellow or white onion

1 stalk celery

1 tablespoon butter

4 ounce bacon

2 tablespoons flour

2 cups chicken broth or clam juice

2 cups water

2 red or Yukon gold potatoes

1 clove garlic, chopped fine

Pinch cayenne pepper

1 teaspoon fresh thyme

1 bay leaf

4 ears fresh sweet corn or 4 cups frozen corn (fresh is better)

½ cup Cream

Salt to taste

Parsley to garnish

16 oz Dungeness crab meat



Method

 

  1. Peel corn and using a sharp knife cut kernels off cobs.
  2. Finely dice onion and celery.  Peel and thinly slice then dice the potato and set aside. Dice bacon.
  3. Heat a heavy stock pot and add the butter. Add the bacon and sweat add the onion and celery, stirring often until onions and celery softens.
  4.  Add flour and cook until a roux forms.
  5. Add chicken broth and water, stir until velvety and thickened.  Add diced potatoes. Add white pepper, thyme and bay leaf.
  6. Simmer gently for twenty minutes
  7. Add corn and cook for 5 minutes
  8. Remove from heat partly puree with emersion blender.
  9. Return to heat, add cream and slowly heat.
  10. Salt and pepper to taste.
  11. Simmer till soup thickens. Pour in bowl, add crab meat (2 tablespoons per bowl) and garnish with Parsley.

 

Serve with a gerat Chardonnay.

Yield 6 – 8  servings

 

 

L’Ecole No. 41

Years ago, in the early 1990’s I prepared my first Winemakers dinner as a chef. The winery was L’Ecole No. 41 that was the first time I met Winemaker Marty Club. At that point the winery was less than 10 years old and Marty has just joined the winery a few years earlier. Since that time L’Ecole No. 41 has gone on to garner international acclaim and be recognized as one of Walla Walla’s First Growths. But, it was the day that I became a lifetime fan of L’Ecole. The wines were fantastic and Marty was one of the most generous nicest people in the business I had met.

The winery itself has become an Icon. Driving into Walla Wall on highway 12 you can’t help but notice the old school house. The Frenchtown School was built in 1915, so named because of the number of French Canadians that settled in the Walla Walla valley. The Original label was a watercolor painting by 8 year old cousin Ryan Campbell,( now in his 40’s).

L’ Ecole was founded by Marty’s in laws Jean and Baker Ferguson as a little “Retirement project”. Jean and Baker always believed in the potential of Walla Walla Wines, and that dream was finally realized when L’Ecole’s 2011 Estate Ferguson was awarded the Best Bordeaux Blend in the World at the 2014 Decanter World Wine Awards in London. Over the years the accolades and awards have piled up, but unlike many wineries that have achieved certain notoriety, the family has always remained approachable, friendly and generous. You are just as likely to Marty or his daughter Rebecca at a tasting or dinner as you might one of theirs sales team, many of whom have been with company 20 years or more.

“Marty Clubb has built L’Ecole N° 41 into one of Walla Walla’s flagships…making wines that represent the region, the wines that signify Walla Walla.” Patrick Comiskey, Wine & Spirits Magazine

Marty is highly respected in the wine industry and continues to give back and pay it forward. Marty has served more than 20 years on the boards of various wine industry associations like the Washington Wine Commission. He is currently President and Director of the Washington Wine Institute. Marty was instrumental in the founding of the Walla Walla Valley Wine Alliance and served as its president for six years. Marty worked with other industry pioneers in the development of the Walla Walla Community College Center for Enology and Viticulture.

In 1977, the Fergusons bought the old school house with the idea of starting a winery. That same year that Gary Figgins started Leonetti. Now 40 years later their legacy lives on in one of the most beloved wineries in Washington State.

anton kimball02, 1/4/10, 2:54 PM, 16C, 9584×13811 (864+972), 150%, None 14 bit, 1/40 s, R125.8, G101.3, B129.1

Weekend Pairing – Clams and Chorizo and Finn River Farmstead Cider

Cider is quite possibly one of the most underappreciated beverages around. But in that few years there has been nothing short of a revolution in the American Cider industry. I say American, because Europe has a long history of growing great artisanal cider. England, France, Spain all have great cider producing regions, just look to the Basques for culinary inspiration for cooking with cider or Sidra.

America has a long history of producing cider, which in the EU sense I mean hard cider. We all heard the stories of Johnny Appleseed growing up, but what most of us didn’t hear was that Johnny was peddling cider apples, meant for making hard cider. Which makes sense because fermented cider, hard cider was stable and in the times before refrigeration that is what you wanted. With the rise of prohibition the cider industry was virtually destroyed in the US. There have been a number of ciders produced after prohibition but these have been made using second grade dessert apples. Dessert apples are table apples the so called Red Delicious and its kin.
“Up until Prohibition, an apple grown in America was far less likely to be eaten than to wind up in a barrel of cider,” writes Michael Pollan in The Botany of Desire. “In rural areas cider took the place of not only wine and beer but of coffee and tea, juice, and even water.”
Cider apples are a different breed, these apples are bitter and tart and have grown to produce ciders that are complex and interesting.

In the US today there is nothing short of a cider renaissance, with cideries opening up at record numbers. Here in Northwest we are at a center of the action, for decades Washington has been synonymous with apples and with over 175,000 acres of orchards we produce over half the apples in the US.
We are blessed with many great cider producers but a personal favorite is Finnriver. Finnriver Cidery was founded in 2008 by Eric Jorgensen and Keith and Crystie Kisler. The roots of the cidery began in friendship and farmland and now, with several thousand heirloom cider trees in the ground, farming and fermenting continue side by side on 80 acres in Chimacum Valley on the Olympic Peninsula.


Finnriver is at the forefront of the craft cider revival and farmcrafts a range of traditional, contemporary and seasonal ciders made primarily from organic Washington fruit, along with a line-up of spirited fruit wines.
Erin James in her new book “Tasting Cider –The Cidercraft Guide to the Distinctive Flavors of North American Hard Cider” she shares a recipe from Chef Paul Zerkel for Clams with Chorizo with Sweet Peas and Leeks. You can pair this with a traditional Basque cider or something local like the Finn River Farmstead Cider.
“An earthy, amber-colored cider with an aroma of warm bread and sweet apple. Offers a rustic taste of the ripe orchard and hearty homestead cider tradition. Nutty with a sharp acidity that balances a gentle tannic finish. Unfiltered lees lend body to this cider.”

Clams and Chorizo with Sweet Peas and Leeks
Makes 4 servings
2 tablespoons unsalted butter
1 leek, diced and well rinsed
2 ounces Spanish chorizo, thinly sliced
1 bunch Italian parsley, minced
3 pounds Manila clams, rinsed, scrubbed, and soaked in salt water for 1 hour
1 cup ÆppelTreow Winery & Distillery Appely Doux cider
Salt and freshly ground black pepper
{1/2} cup fresh sweet peas (frozen is optional)
1 baguette, sliced in half lengthwise and buttered


1. Preheat the broiler. Set a large pot over medium heat and add the butter. Add the leeks, chorizo, and half of the parsley. Sauté until the leeks are soft and the chorizo is a little crispy, 4 to 5 minutes.
2. Increase the heat to medium-high. Add the clams and stir gently, until they are well coated. Add the cider and season with salt and pepper, then reduce the heat to medium-low. Cover the pot and let simmer until the clams open, about 5 minutes. Add the peas during the last minute.
3. While the clams are steaming, place the baguette under the broiler and toast until browned, about 2 minutes per side. Pour the clams and broth into a shallow serving bowl. Garnish with the remaining parsley, slice the bread, and serve hot.
Courtesy Erin James “Tasting Cider”

Join us for an evening of Cider and Pairing With Erin James September 6th

Long Shadows Pedestal: A retrospective from 2003 to 2008 from the Long Shadows Vintners Collection. By Jeff Fournier

I recently had the privilege of attending a tasting in Woodinville at the Long Shadows tasting room for a vertical of the Pedestal Merlot. These limited releases were conceived by Washington State wine pioneer Allen Shoup and he teamed up with Michel Roland (Pomerol vintner and consultant to many of the world’s most famous wines) We were seated and poured the 2003 vintage thru the 2008 and finished with a couple of surprises that were not expected; the 2009 and the 2014!


In attendance were the Director of Wine making and Viticulture for Long Shadows since the first vintage Gilles Nicault, Allen Shoup himself Sean Sullivan (Writer for the Wine Enthusiast) and others

Let’s jump in and see what I thought.

2003: 14 years later and this baby is still holding up, aromas of leather and freshly shaved pencil with dried fruit characters. Tasting, blueberry, cedar and spice with nuances of mocha. A little Petite Verdot and a splash of Cabernet Franc with 15% Cabernet Sauvignon from Ciel du Cheval on Red Mountain helped this wine last in a hot vintage. Surprising

2004: My favorite of the flight! 2004 was a cold winter and the fruit aromas are still intense with blackberry and baking spice that carry thru to the palate and weave thru layers of ripe tannin resulting in a full bodied Merlot with concentration and length. The blend very similar to the 2003 very impressive.
2005: I see a difference here from “03” and “04” the fruit is fresher with dark cherry and blackberry on the nose and the palate with toasty oak and intensity in the mid-palate finishing with layers of black fruit. No Petit Verdot in this blend for the first time. Showing very well.
2006: More intensity than any of the previous wines, deeper, darker, richer. The 2006 was nearly a perfect growing season and produced big jammy wines well suited to Michel Roland’s style. There were some early worries of high heat but in September temperatures cooled enough for flavors to fully ripen. This was the first time the wine was made at the new winery and fermented in 1500 gallon wood tanks and first time using a splash of Malbec. Very good and my second favorite of the flight.
2007: A very similar vintage to 2003 as they were both hot and very close in the blends with no Malbec added. I find this wine to be a little smoky and has a wonderful intensity of vivid black currant cocoa and violets. Rich and focused, I think this one is still a little tight and can go for a while but will be better in the long run. Amazing considering it is ten years old.
2008: This was a bit cooler vintage than previous ones resulting in grapes with wonderful acidity. Modest summer temperatures and meticulous care thru the growing season set the stage for an excellent harvest. September and October were picture perfect delivering fruit brimming with flavor. The palate was vibrant with blackberries, currants and red fruits framed by oak and bittersweet chocolate. Drink this one before your 2007’s. Everything just seems to be in balance.
2009: The 2009 vintage was hot in the beginning but cool at the end with some rain and fog a tricky vintage but the wine is showing beautifully. Flavors of cherry preserves black and blue fruits coffee and toasted coconut. Once again meticulous care during the season and in the blending give proof that these wines are consistent year to year. This wine has a younger personality but will still age well.

2014: The 2014 vintage was the hottest vintage of record to date. Wow a big rich wine deep purple in color. This wine has a touch of Cabernet Sauvignon, smaller amounts of Cabernet Franc, Petit Verdot and Malbec similar to previous vintages. This is an awesome wine with its deep purple color and flavors of black fruit, plum, coffee, baking spice and sweet oak. Once again showing a consistency in style due to meticulous vineyard management and blending regardless of the vintage.

I hope you have enjoyed reading this blog and look for more in the future with Washington’s rock star wine makers. If you ever have any questions contact me

jeff@esquin.com

 

Grilled Pork Chops with Grilled Peaches and Balsamic

It’s time to grab that few weeks of summer. This time of year I am grilling almost every night! There are lots of ways to grill that are quick, easy and delicious.

Perfect dish for a casual dinner on a warm summer night. Pork chops love the sweet and tangy of the Peaches and Balsamic and the touch basil adds just a bit of herbal freshness. Paired with a chilled bottle of Chardonnay or Rose and you have a quick yet elegant dish for a Tuesday night for two or for company on the weekend. I love this with a full bodied Rose like Seth’s Upside Down Nebbiolo Rosé -whole cluster pressed and aged on the lees for 3 months. Picked at 22 brix, this wine is beautifully distinct with bright fruit and a subtle minerality.

“The one thing we might love more than a chilled glass of rose on a hot summer day, would be rescue animals! If you follow us on Instagram then you know we love our rescue pup Turk. The only thing that makes rosé taste better, is knowing you’re helping save animals while drinking it! ” #AdoptDontShop

20% of the proceeds go to support various rescue organizations. #RESCUErosé

 

Grilled Pork Chops with Grilled Peaches and Balsamic Vinegar
________________________________________
For the pork chops:
2 (1-inch-thick) bone-in pork rib chops
2 teaspoons kosher salt
1 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
2 teaspoons olive oil

For the Peaches
2 peaches, sliced in half
1 tablespoon Olive oil
2 teaspoons Honey
Salt and pepper

Fresh basil
2 teaspoon balsamic vinegar

1. Season pork chops and let come to room temperature while grill heats up to medium high.
2. In a bowl, combine the peaches, honey and olive oil. Season with pepper and toss to coat evenly.
3. Place chops on the hottest part of grill for 2 – 3 minutes until you have a nice scoring. Turn and move to a cooler part of grill cook for another 3 – 4 minutes depending on thickness of chop, until cooked through but not dry.
4. Prepare a medium-hot fire in a grill, or preheat a cast-iron grill pan on the stovetop over medium-high heat. Remove and let rest for 5 minutes.
5. Place the peaches over direct heat and sear, until you have a nice color. Chop the peaches into smaller pieces.
6. Transfer the chops to a platter and top with peaches and basil drizzle with balsamic and serve.

 

Ross Andrew Mickel Sommelier, Winemaker, Inventor?

#FridayFunFact not only is @Ross Andrew Mickel a Sommelier and Winemaker, did you he helped invent a Pnuematic Basket Press?

While working at Betz, Bob wondered if there was better way to build a Basket Press. He preferred the wine it made but thought there must be an easier way. Ross one night over dinner told his father of the situation, his father an Architect, said “Well, lets build one ourselves.” A year of drafting and redesign and voila a pneumatic Basket press was born.

They started using it at Betz and it was a hit! They sold the design to Carlsen and Associates, a wine equipment manufacture . carlsenassociates.com

Today, hundreds of wineries around the country use his basket press.

Asparagus Tamales and Ross Andrew Celilo Pinot Gris

“Last chance on local Asparagus” the sign and the fruit stand read. so just grabbed a bunch, I can always use a bunch of asparagus – as a side, in a salad, as an appetizer with coddled eggs and prosciutto. It’s asparagus. But just having returned from Yakima I decided to try my hand at a local favorite – Asparagus Tamales.


Asparagus tamales have been made famous by Los Hernandez tamale shop in Union Gap, Yakima County. Owner Felipe Hernandez has become a local legend and international celebrity for his family’s tamales. He has been running the modest little shop for over 25 years and started making the Asparagus Tamales on a whim one night with some leftover masa. The secret ingredient he says is Pepper jack cheese. So below I have my own take on asparagus Tamales. I add some fresh chile verde to give it a little kick.


Any wine professional will tell you that pairing to a asparagus is tricky, but the secret is to have a wine with enough acidity to handle the chemical mercaptan that give asparagus it’s unique flavor (and experience). Then there is the chile verde you have be wary of even a little spice so a little hint of sweetness is a great help. Pinot Gris to the rescue!

2016 Ross Andrew Celilo Vineyard Pinot Gris $15.99
Made from a Pinot Gris block planted in 1975 in Celilo Vineyard, a prized high-elevation site in Columbia Gorge near the town of Underwood, WA. It is arguably one of the greatest white grape sites in Washington with its cool climate, wonderfully mineral rich soil and high winds that move the 50″ of annual rainfall off the canopy.

The aromatics and palate of this wine really showcase what vine age can do to a wine. Asian pear, white flowers and nectarine. The palate is vibrant and crisp with a touch of minerals on the finish. A perfect food wine. especially tricky foods.

Ross got his start as a Sommelier at Canlis under MS Rob Bigelow and learned winemaking at the right hand of the Master, of Wine Bob Betz. Ross’s style is reminiscent of Betz, being both polished and complex. He went on to make the highest scoring Cabernet ever from Wine Spectator. Saturday August 12 we will be tasting his latest releases including his Celilo Pinot Gris, Boushey Syrah and his award winning Red Mountain Cabernet.

Cheers!
Lenny

Asparagus Tamales
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18-ounce package dried corn husks

1 1/2 cups lard (or vegetable shortening), slightly softened
1 ½ Teaspoons Salt
1 ½ teaspoons baking powder
1 teaspoon chile powder
3 1/2 cups dried masa harina
2 1/4 cups hot water
1 to 1 1/2cups chicken broth

1 bunch Asparagus, blanched
8 ounces pepper jack cheese

2 tablespoons olive oil
½ large yellow onion, diced
1 clove garlic, minced
1/2 teaspoon sea salt
1 teaspoon ground cumin
1 cup chicken stock or water
3 each poblano Chile peppers, seeded and chopped
1 each jalapeno peppers, seeded and chopped
1 pound Tomatillos, husks removed
1/2 bunch cilantro leaves, coarsely chopped

1. Separate husks and submerge in hot water place a plate on top to keep submerged. Bring to simmer and let stand for at least an hour.
2. Grill or roast peppers and tomatillos until blistered and a little charred. Place into plastic bag and let cool. In a large sauté pan heat olive oil and Sauté onions and garlic until soft add salt and cumin. Add chicken stock and reduce to simmer, set aside. Peel cooled peppers and tomatillos and place in bowl of food processor or blender. Add cooled onion mixture and cilantro then puree until well combined.
3. For Masa: In a large bowl combine salt, baking powder, chile powder, Harina flour and hot water. Adding chicken stock a little a time work dough until light and fluffy. Taste and adjust seasoning if needed. Cover and let rest.
4. Set up steamer: in a large stock pot place a collapsible steamer basket, add an inch or so of water.
5. To make tamales: separate out the largest and most pliable husks, at least 6 inches across on the wider end and 6 inches long. Spoon a couple of tablespoons of masa onto a husk, spread with a spatula out to the edges of each side save for the narrow top. Spoon a teaspoon of verde sauce onto center of masa add a couple of blanched asparagus, top with pepper jack cheese. Roll up the tamale and fold the bottom up. Place in steamer folded side down. Layer the finished tamales in the same fashion open end up. Watch carefully that all the water doesn’t boil away and, to keep the steam steady, pour boiling water into the pot when more is necessary. Tamales are done when the husk peels away from the masa easily. Let tamales stand in the steamer off the heat for a few minutes to firm up.

 

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