Summer Stench be Gone!!

Second week of September...100+ degrees...foul, stomach-clenching stink of rotten eggs in the air...thanks a bunch, Salton Sea...how to cope? With cleansingly delicious lemons, wine, and crab...

 I wanted to whip something up that would pair well with the yummy Australian white blend (at $9.99, a screamin' deal) I'd grabbed at World Market...so I threw some crab claw meat in a pan and sauteed it with lemon zest, garlic, butter, truffle oil, crushed red pepper, black truffle salt, and cracked black pepper...oh and a few drops of the delightful vino, of course...

Pillar Box White is a Sauv Blanc/Verdelho/Chardonnay blend that despite the whole 'cat pea' effect on the nose, is actually a soft, smooth, mellow, and citrusy little number...an awesome match when you grind the lemon rind.

So good riddance, rotton eggs...now if those bigmouthed cicadas would just shut up for five minutes...

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Raisin and Ravioli Sunday Supper

Sometimes the nicest treats are the most understated. Like the rich, raisiny, Amarone I found myself sipping on a quiet Sunday afternoon.

Deep red in color with an aroma of warm buttered raisin bread, this fruit-filled Italian gem was perfectly paired with Trader Joe's flavorful and surprisingly light beef bolognese ravioli.

Filled with a tantalizing blend of mirepoix, tomato paste, veal, ricotta, garlic, and spices...I drizzled these tasty pasta pockets with truffle oil and topped them with shaved black truffle cheese...can't Monday stay away just another day? 

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Beef and Booze Delight on a Hot Summer Night

Steak and sangria. Sort of like Sinatra and the standards, and with just as much flavor. I enjoyed a combination of the former at Fleming's recently, which had me humming a few soulful bars myself.

My friend Dee and I started with an island-inspired South Seas Sangria, made with Viñedos Terranoble Sauvignon Blanc, Sailor Jerry Spiced Rum, and Peach Schnapps with fresh peaches, honeydew melon, oranges, and lemons.

A refreshing, light summer salad of butter lettuce and pear was tossed with with goat cheese, candied walnuts, crispy onions, and a lemon vinaigrette. 

  Then came the moment we had been waiting for...the most tender Prime New York Strip, courtesy of Chef Dave, arrived at the table with a sweet and spicy rub, topped with a savory tomato and roasted red pepper butter with chopped marcona almonds, and served with a side of summer zucchini slaw. Our inner cavewomen were delighted. 

Our knowledgeable sommelier Greg suggested a wine to enjoy with our steaks, and we weren't disappointed. As an avowed lover of French Rhone reds, I was like a kid in a candy store when a bottle of 2005 Summerland Trio arrived at the table. This Santa Barbara County combo of Syrah, Grenache, and Mourvedre was smooth and smoky, with dark cherry and a little mocha tease on the finish.

We almost didn't have room for a most decadent peach cobbler, topped with a brown sugar oat streusel and vanilla ice cream...but our tummies somehow accomodated this sweet end to a most perfect evening...

For a complete schedule of Fleming's Summer Lovin’ Steak & Sangria prix fixe dinners, visit:
www.flemingssteakhouse.com

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Lakeside Discovery of a Seductively Sinful Syrah

On a gorgeously idyllic spring Sunday on Lake Casitas in Ojai...

Amidst flavorful craft beers...

dozens of California wines to be sampled...

 

and even wine yokes for sale...

I discovered my new favorite, life-changing, brain chemistry-altering, palate pleasing vino.

Winemaker Nick Elliott's skillfull touch is the driving force behind Nicora’s small-lot, Rhone-style wines out of Paso Robles. Just 100 cases a year...and then its gone...Mark my words...this guy's gonna win some awards...
www.nicorawine.com

I asked him about Buxom, a Grenache-based wine with a touch of Syrah, and my favorite of his creations...Euphoric.

 http://www.youtube.com/watch?v=jy-_AAzb3S0&feature=youtu.be

 Special thanks to:
www.ojaiwinefestival.com

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Uncorking a Crisp Holiday White

What do Bad Company and good wine have in common? The answer is Paul Cullen.

The talented classical guitarist and former bass player for this beloved classic rock band also has his own wine label, aptly titled Unplugged and Uncorked.  

 When Paul visited the desert recently, I had the pleasure of tasting several of Paul's wines, and his thirst-quenching, tropical, 'I wanna be on a beach right now' Sonata Bianco comes to mind on this hot holiday weekend. 

Refreshing on its own, this Sierra Foothills blend of Sauvignon Blanc and Chardonnay is redolent with pear and honey, and was also terrific when paired with my homemade spicy shrimp and grits. This hefty white was well matched with the intense, earthy flavors of poblano peppers and garlic, and expertly tamed the heat from Sriracha chili sauce and cayenne.

For more about Paul Cullen and Unplugged and Uncorked, visit:

 http://www.paulcullen.net/

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Gettin' My Game on at 2012 Palm Desert Food & Wine Fest

A little Rose...

 A few cooking demos...

Celebrated chefs like Mark Peel of L.A.'s vaunted Campanile showcasing innovative cuisine...

The 2012 Palm Desert Food & Wine Festival had it all, colorful pours included. 

I thought I'd died and gone to carnivor heaven when I discovered this little gem, easily my favorite that day...venison neck croquette with huckleberry mustard, cocoa coffee crumble, pickled Fresno chiles, and crispy shallot.

I paired this meat-lovers small bite with a 2009 Hall Cabernet. Big fruit and even bigger tannins tamed the game...and made me want to take up hunting...especially after I met the culinary brain responsible for this delectable creation; Chris Crary, Chef de Cuisine of Whist Resuarant inside the Viceroy Hotel in Santa Monica. He's got game, for sure!

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Hot Night, Cool Pairing at Flemings

So what was I craving on a hot, star-filled desert evening at Flemings recently?

Believe it or not, I wanted lamb...seared chops to be exact, atop an addicting house-made chimichurri with polenta fries...my generous pour of Milbrandt Syrah made it all come together. The chops are part of Flemings new 'Small Plates, Big Pours' menu, and they paired perfectly, even on this sweltering evening, with the smooth, chocolately Syrah, one of my favorites.

Of course, the chocolate truffles with caramel and sea salt are NOT on the new menu..but maybe you can sweet talk Chef Dave when he's not so slammed in the kitchen. 

For more information, go to:

www.flemingssteakhouse.com

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