3 TB Dijon Mustard
2 TB Light Mayonnaise
1 TB chopped Fresh Dill
Vegetable Oil
1 1/2 lbs Skinless Haddock, about 3/4-inch thick, cut into 4 fillets
1 tsp Kosher Salt
1/2 tsp Pepper
2 TB Olive oil
4 Kaiser Rolls, warmed
1 cup shredded Romaine Lettuce
Combine mustard, mayo and dill and set aside.
Preheat grill. To prevent fish from sticking, rub a paper towel moistened with vegetable oil over the grill rack.
Blot the fillets on both sides with paper towels. Season with kosher salt and pepper, and brush with olive oil.
Arrange fillets on the grill rack, about 6 inches from heat source; grill 4 minutes over medium-high heat. With a metal spatula, gently turn the fish; grill about 4 minutes longer, or until fish flakes easily with a fork.
Spread the insides of the kaiser rolls with the dill sauce. Place one fillet on each bun, top with shredded romaine and serve. Serves 4.
Thursday, May 20, 2010
Crab Roll Sandwiches
You could also substitute chopped lobster meat or peeled and deveined finely chopped shrimp for the crabmeat.
2 lbs Cooked Crabmeat
2 bunches Scallions, white and light greens parts only, thinly sliced
2 Celery Stalks, finely diced
1/2 cup Mayonnaise
1/2 tsp Kosher Salt
1/4 tsp Black Pepper
8 to 10 Hoagie Rolls or Hot Dog Buns
8 leaves Leaf Lettuce or Bibb Lettuce
3 Ripe Tomatoes, sliced
Pick over the crabmeat, discarding any pieces of shell. Finely chop the meat. In a bowl, combine the crabmeat, scallions, celery, lemon juice, mayo and salt and pepper. Cover and refrigerate for 30 minutes. Meanwhile, toast the rolls until lightly browned. Spoon some of the chilled crabmeat mixture onto half of each roll, then top with lettuce and tomato. Serve immediately. Serves 8 - 10.
2 bunches Scallions, white and light greens parts only, thinly sliced
2 Celery Stalks, finely diced
1/2 cup Mayonnaise
1/2 tsp Kosher Salt
1/4 tsp Black Pepper
8 to 10 Hoagie Rolls or Hot Dog Buns
8 leaves Leaf Lettuce or Bibb Lettuce
3 Ripe Tomatoes, sliced
Pick over the crabmeat, discarding any pieces of shell. Finely chop the meat. In a bowl, combine the crabmeat, scallions, celery, lemon juice, mayo and salt and pepper. Cover and refrigerate for 30 minutes. Meanwhile, toast the rolls until lightly browned. Spoon some of the chilled crabmeat mixture onto half of each roll, then top with lettuce and tomato. Serve immediately. Serves 8 - 10.
Lobster Patties
The added flavors - sweet juicy mango, crunchy slaw, the lime marinade, and the toasted cumin, coriander and fennel in the lobster patties - bring tropical notes to the burger without overwhelming the flavor and texture of the lobster. Serve this with a simple green salad and margaritas.
1-1/4 pound cooked Fresh (not frozen!) Lobster Meat, 1/4" dice
3 medium Limes, juiced
1/2 lb Shrimp, peeleed and deveined
1 medium Carrot, peeled, fine dice
1 medium Celery Rib, fine dice
1/2 tsp Whole Cumin Seed
1/2 tsp Whole Coriander Seed
1/2 tsp Whole Fennel Seed
2 Egg Whites
2 small Hot Red Peppers, seeds, stem and membranes removed, minced
4 TB Cilantro, fine mince
6 TB Panko Flakes
2 TB Flour
Salt and Freshly Ground Black Pepper
Hot Sauce to taste
Zesty Slaw Topping
1/4 head Cabbage, trimmed, cored and cut in thin slices
1 Carrot peeled and shredded
1/4 medium Red Onion, sliced very thin, slices halved
1 TB Cilantro, minced
1 Green Chile, membranes, stem and seeds removed, minced
2 tsp fresh Ginger, peeled, minced
1/2 C Lime Juice
1/4 C Mayonnaise
Salt and Hot Sauce, to taste
6 Onion rolls
Red Onion, thinly sliced
1 ripe Mango, peeled, cut in thin slices
Using 2 medium glass bowls, marinate lobster meat 30 minutes in the juice of 2 limes and marinate shrimp 30 minutes in the juice of 1 lime. Still keeping them separate, drain lobster and shrimp, pressing out liquid. Refrigerate lobster and shrimp until needed.
Sauté the carrot and celery in a small amount of oil over medium heat, stirring occasionally, about 8 minutes. Remove from heat and allow to cool.
Heat a small dry sauté pan until hot, then add the cumin, coriander and fennel seeds. Toast the spices, stirring constantly, a minute or two until they start to brown and give off fragrance. Remove to a spice grinder and puree to a fine powder. Set aside.
Place shrimp and egg whites in the bowl of a food processor and purée until smooth, about 1 minute.
Blend the minced hot red pepper, cilantro, panko flakes, carrot/celery mixture, flour, lobster meat, shrimp/egg mixture, and toasted spice mix. Adjust the seasoning to taste. Divide into 6 equal portions and press firmly into burgers. Allow to rest 30 minutes, refrigerated, while making the Slaw Topping.
Slaw Topping: mix all the Slaw Topping ingredients well and refrigerate.
Heat a griddle pan over medium-high heat. Using an egg or pancake ring, spray the rings with the vegetable oil spray or a light olive oil coating. Place patties inside egg forms, place on griddle pan and cook about 6 - 8 minutes on each side. When burgers are nearly finished, turn off heat and let burgers rest 2 minutes before gently removing with a spatula.
Toast the onion rolls until lightly browned, 2 - 3 minutes.
Place one patty on each of the toasted onion roll bottoms. Lay slices of mango on the burger patty, and top with a portion of the Slaw and, if desired, a slice of red onion. Lay the roll top over the slaw on each burger.
Note:
A binder material is required in a lobster burger to hold it together. However, restaurant lobster burgers, (usually factory-produced and sold frozen to the restaurant) seem to go way too far with the binding agents (to insure that the burger stays together and also to reduce the amount of lobster that goes into each burger, I assume) so, like a lot of lobster rolls you get in restaurants, they can be very unsatisfying. This recipe goes in the other direction, to see just how much lobster, and how little of the binding agent, can be used before the burger starts to fall apart. The formula used here - a little flour, panko and egg white for binders - works, but be aware that these burgers are delicate, especially before the egg white is cooked. That's why we recommend the egg forms, since the stress of turning the burgers with a just a spatula might be too much for them. The delicious lobster flavor and texture of these burgers is definitely worth the additional care you have to give them during preparation.
1-1/4 pound cooked Fresh (not frozen!) Lobster Meat, 1/4" dice3 medium Limes, juiced
1/2 lb Shrimp, peeleed and deveined
1 medium Carrot, peeled, fine dice
1 medium Celery Rib, fine dice
1/2 tsp Whole Cumin Seed
1/2 tsp Whole Coriander Seed
1/2 tsp Whole Fennel Seed
2 Egg Whites
2 small Hot Red Peppers, seeds, stem and membranes removed, minced
4 TB Cilantro, fine mince
6 TB Panko Flakes
2 TB Flour
Salt and Freshly Ground Black Pepper
Hot Sauce to taste
Zesty Slaw Topping
1/4 head Cabbage, trimmed, cored and cut in thin slices
1 Carrot peeled and shredded
1/4 medium Red Onion, sliced very thin, slices halved
1 TB Cilantro, minced
1 Green Chile, membranes, stem and seeds removed, minced
2 tsp fresh Ginger, peeled, minced
1/2 C Lime Juice
1/4 C Mayonnaise
Salt and Hot Sauce, to taste
6 Onion rolls
Red Onion, thinly sliced
1 ripe Mango, peeled, cut in thin slices
Using 2 medium glass bowls, marinate lobster meat 30 minutes in the juice of 2 limes and marinate shrimp 30 minutes in the juice of 1 lime. Still keeping them separate, drain lobster and shrimp, pressing out liquid. Refrigerate lobster and shrimp until needed.
Sauté the carrot and celery in a small amount of oil over medium heat, stirring occasionally, about 8 minutes. Remove from heat and allow to cool.
Heat a small dry sauté pan until hot, then add the cumin, coriander and fennel seeds. Toast the spices, stirring constantly, a minute or two until they start to brown and give off fragrance. Remove to a spice grinder and puree to a fine powder. Set aside.
Place shrimp and egg whites in the bowl of a food processor and purée until smooth, about 1 minute.
Blend the minced hot red pepper, cilantro, panko flakes, carrot/celery mixture, flour, lobster meat, shrimp/egg mixture, and toasted spice mix. Adjust the seasoning to taste. Divide into 6 equal portions and press firmly into burgers. Allow to rest 30 minutes, refrigerated, while making the Slaw Topping.
Slaw Topping: mix all the Slaw Topping ingredients well and refrigerate.
Heat a griddle pan over medium-high heat. Using an egg or pancake ring, spray the rings with the vegetable oil spray or a light olive oil coating. Place patties inside egg forms, place on griddle pan and cook about 6 - 8 minutes on each side. When burgers are nearly finished, turn off heat and let burgers rest 2 minutes before gently removing with a spatula.
Toast the onion rolls until lightly browned, 2 - 3 minutes.
Place one patty on each of the toasted onion roll bottoms. Lay slices of mango on the burger patty, and top with a portion of the Slaw and, if desired, a slice of red onion. Lay the roll top over the slaw on each burger.
Note:
A binder material is required in a lobster burger to hold it together. However, restaurant lobster burgers, (usually factory-produced and sold frozen to the restaurant) seem to go way too far with the binding agents (to insure that the burger stays together and also to reduce the amount of lobster that goes into each burger, I assume) so, like a lot of lobster rolls you get in restaurants, they can be very unsatisfying. This recipe goes in the other direction, to see just how much lobster, and how little of the binding agent, can be used before the burger starts to fall apart. The formula used here - a little flour, panko and egg white for binders - works, but be aware that these burgers are delicate, especially before the egg white is cooked. That's why we recommend the egg forms, since the stress of turning the burgers with a just a spatula might be too much for them. The delicious lobster flavor and texture of these burgers is definitely worth the additional care you have to give them during preparation.
Reuben Sandwich
When I serve Reuben Sandwiches, the big debate is over the dressing...Thousand Island, which is traditional or Russian, which is also a favorite. It is a personal preference, but if you can find Russian dressing, it is a delicious addition.
Sliced Rye Bread or Swirled Rye
Butter
Swiss Cheese, thinly sliced
Corned Beef, thinly sliced (try cooking your own Corned Beef; it is very easy and tastes great)
Sauerkraut, drained
Russian Dressing, or the traditional Thousand Island
Butter the bread. Place sliced cheese on one slice of bread followed by a bit of sauerkraut, then add slices of corned beef, top with a drizzle of Russian Dressing and then add the second slice of bread.
Grill the sandwich in a skillet 4 -5 minutes or until the bread is golden brown and the cheese has started to melt. Flip sandiwch and grill 2 - 3 minutes longer.
Butter
Swiss Cheese, thinly sliced
Corned Beef, thinly sliced (try cooking your own Corned Beef; it is very easy and tastes great)
Sauerkraut, drained
Russian Dressing, or the traditional Thousand Island
Butter the bread. Place sliced cheese on one slice of bread followed by a bit of sauerkraut, then add slices of corned beef, top with a drizzle of Russian Dressing and then add the second slice of bread.
Grill the sandwich in a skillet 4 -5 minutes or until the bread is golden brown and the cheese has started to melt. Flip sandiwch and grill 2 - 3 minutes longer.
Italian Portabella Sandwich
4 large Portabella Mushrooms (about 3-4 oz each) cleaned, stems removd
1 (6 oz) jar Marinated Artichokes
1 TB Olive Oil
1 small Red pepper, seeded, cut into 1/2 inch strips
1 small Green Pepper, seeded, cut into 1/2 inch strips
1 medium Sweet Onion, thinly sliced
1/2 tsp Italian Seasoning
1/4 tsp salt
Pinch of Black Pepper
4 slices (4 oz total) Provolone cheese
8 slices Italian Bread, about 1/2-inch thick, lightly toasted
Place mushrooms in a ziplock bag. Pour marinade from artichoke hearts into bag, reserving hearts. Seal bag and toss to coat. Let marinate for 30 minutes.
Heat oil in large nonstick skillet over medium-high heat. Add peppers and onion and saute, stirring occasionally, until tender, about 10 minutes. Stir in 1/4 teaspoon Italian seasoning and the reserved artichoke hearts. Cook until heated through, about 2 minutes.
Meanwhile, heat gas or charcoal grill to medium-hot. Using a long-handled brush, season rack with vegetable oil.
Place mushrooms on rack with stem side up and grill, covered, for 3 minutes. Turn mushrooms and grill 3 minutes longer, until tender. Turn mushrooms again (stem side up) and sprinkle with the remaining 1/4 teaspoon Italian seasoning, salt and pepper. Place a slice of cheese on each mushroom, and grill covered, about 1 minute to melt the cheese.
Top each slice of toasted bread with a mushroom. Top mushroom with 1/4 of the peppers and onions mixture, add top slice of Italian bread and serve immediately.
1 (6 oz) jar Marinated Artichokes
1 TB Olive Oil
1 small Red pepper, seeded, cut into 1/2 inch strips
1 small Green Pepper, seeded, cut into 1/2 inch strips
1 medium Sweet Onion, thinly sliced
1/2 tsp Italian Seasoning
1/4 tsp salt
Pinch of Black Pepper
4 slices (4 oz total) Provolone cheese
8 slices Italian Bread, about 1/2-inch thick, lightly toasted
Place mushrooms in a ziplock bag. Pour marinade from artichoke hearts into bag, reserving hearts. Seal bag and toss to coat. Let marinate for 30 minutes.
Heat oil in large nonstick skillet over medium-high heat. Add peppers and onion and saute, stirring occasionally, until tender, about 10 minutes. Stir in 1/4 teaspoon Italian seasoning and the reserved artichoke hearts. Cook until heated through, about 2 minutes.
Meanwhile, heat gas or charcoal grill to medium-hot. Using a long-handled brush, season rack with vegetable oil.
Place mushrooms on rack with stem side up and grill, covered, for 3 minutes. Turn mushrooms and grill 3 minutes longer, until tender. Turn mushrooms again (stem side up) and sprinkle with the remaining 1/4 teaspoon Italian seasoning, salt and pepper. Place a slice of cheese on each mushroom, and grill covered, about 1 minute to melt the cheese.
Top each slice of toasted bread with a mushroom. Top mushroom with 1/4 of the peppers and onions mixture, add top slice of Italian bread and serve immediately.
Light Confetti Slaw
2/3 cup Light Mayonnaise
2/3 cup Light Sour Cream
1/4 cup Fresh Dill, finely chopped
3 TB Lemon Juice
1/2 tsp Fresh Ground Black Pepper
1 tsp Salt
1/4 cup Sugar
1 Medium Head Green Cabbage, cored & finely shredded (about 6 cups)
1 Red Bell Pepper, cored and diced
1 Green Bell Pepper, cored and Diced
1 Yellow Pepper, cored and diced
5 large Carots, trimmed, peeled, and coarsely grated
In a large bowl, combine the mayo, sour cream, dill, lemon juice, pepper, salt and sugar; stir to blend well.
Stir in cabbage, peppers and carrots. Stir to coat and refrigerate at least 2-3 hours or overnight for best results. Serve chilled.
2/3 cup Light Sour Cream
1/4 cup Fresh Dill, finely chopped
3 TB Lemon Juice
1/2 tsp Fresh Ground Black Pepper
1 tsp Salt
1/4 cup Sugar
1 Medium Head Green Cabbage, cored & finely shredded (about 6 cups)
1 Red Bell Pepper, cored and diced
1 Green Bell Pepper, cored and Diced
1 Yellow Pepper, cored and diced
5 large Carots, trimmed, peeled, and coarsely grated
In a large bowl, combine the mayo, sour cream, dill, lemon juice, pepper, salt and sugar; stir to blend well.
Stir in cabbage, peppers and carrots. Stir to coat and refrigerate at least 2-3 hours or overnight for best results. Serve chilled.
Sweet & Spicy Asian Slaw
1 (16 oz) bag Coleslaw Mix
1 Red Bell Pepper, seeded and sliced thin
1 Cucumber, peeled, seeded and sliced thin
4 Scallions, sliced thin
1/2 cup Fresh Cilantro, chopped
1/2 cup Fresh Mint, chopped
1/2 cup Roasted Peanuts, chopped
Dressing
5 TB Lime Juice
2 1/2 TB Fish Sauce
3 TB Sugar
3 TB Rice Vinegar
1 TB Grated Fresh Ginger
1/4 tsp Cayenne Pepper
4 tsp Toasted Sesame Oil
Salt
For the salad, combine coleslaw mix, bell pepper, cucumber scallions, cilantro, mint and peanuts in a large bowl.
For the dressing, combine lime juice, fish sauce, sugar, vinegar, ginger and cayenne in medium glass bowl. Gradually whisk in oil. Drizzle dressing over salad and toss to coat. Season with salt. Serves 4-6. Use within 2 days.
1 Red Bell Pepper, seeded and sliced thin
1 Cucumber, peeled, seeded and sliced thin
4 Scallions, sliced thin
1/2 cup Fresh Cilantro, chopped
1/2 cup Fresh Mint, chopped
1/2 cup Roasted Peanuts, chopped
Dressing
5 TB Lime Juice
2 1/2 TB Fish Sauce
3 TB Sugar
3 TB Rice Vinegar
1 TB Grated Fresh Ginger
1/4 tsp Cayenne Pepper
4 tsp Toasted Sesame Oil
Salt
For the salad, combine coleslaw mix, bell pepper, cucumber scallions, cilantro, mint and peanuts in a large bowl.
For the dressing, combine lime juice, fish sauce, sugar, vinegar, ginger and cayenne in medium glass bowl. Gradually whisk in oil. Drizzle dressing over salad and toss to coat. Season with salt. Serves 4-6. Use within 2 days.
Perfect Pasta Salad
Mix and match ingredients you have on hand to create a unique and fun pasta salad.
To make your pasta salad a meal, add cooked and cubed chicken, ham, bacon or turkey.
Pasta - 4 - 5 cups cooked and cooled; Choose shapes that will hold onto the dressing such as penne, rotini, bow tie, etc.
Vegetables - 3 cups cubed/diced; Add color, crunch and flavor with thinly sliced radishes, seeded and cubed cucumber, tiny broccoli florettes or grated carrot
Cheese - 3 - 4 oz shredded; A sprinkle of Parmesan or Romano can add lots of flavor or use grated cheddar or a 6-cheese Italian blend
Dressing - 3/4 to 1 cup salad dressing; Change up the flavor of each salad by choosing a Balsamic Vinegrette, Caesar (creamy or vinaigrette) or even a basic ranch-style dressing
Herbs - 1/4 to 1/2 cup chopped; Choose basil, parlsye, cilantro, chives or whatever you have on hand
Extras - 1 chopped Avocado, 1 cup drained/rinsed Beans, 1/4 cup chopped Olives, 1/4 - 1/2 cup chopped cooked Bacon; Add chopped hard-boiled eggs, chopped olives, leftover chicken or turkey, or anything else that will tie in with the flavors of your dinner.
Mimosa Salad with Orange Honey-Mustard Dressing
This is a great salad to serve for a summer brunch. It looks very elegant but is quite easy to assemble.
5 oz Black Walnuts
8 oz Mixed Salad Greens, washed
11 oz can Mandarin Orange Segments, drained
7 oz can Hearts of Palm, thinly sliced
6 oz Fontina Cheese, finely shredded
1 cup Orange Honey-Mustard Dressing (see receipe below)
Place walnuts on a cookie sheet and place in oven at 375 degrees, lightly toasting for about 4 - 5 minutes. Let toasted walnuts cool to room temperature. In a salad bowl, toss salad greens, Mandarin oranges, hearts of palm and walnuts. Sprinkle with shredded cheese and serve with Orange Honey-Mustard Dressing on the side.
Serves 4.
Orange Honey-Mustard Dressing
1/2 cup Deli Style Mustard
3/4 cup Honey
9 oz can Mandarin Orange Segments, drained
1/4 cup Fresh Lemon Juice
1/4 tsp Kosher Salt
1/2 tsp Freshly Ground Black Pepper
1/2 cup Light Mayonnaise
Place all ingredients, except mayo, in a blender. Puree until orange segments are no longer in large chunks. Fold puree into mayo until thoroughly blended. Maps 3 cups Dressing
5 oz Black Walnuts
8 oz Mixed Salad Greens, washed
11 oz can Mandarin Orange Segments, drained
7 oz can Hearts of Palm, thinly sliced
6 oz Fontina Cheese, finely shredded
1 cup Orange Honey-Mustard Dressing (see receipe below)
Place walnuts on a cookie sheet and place in oven at 375 degrees, lightly toasting for about 4 - 5 minutes. Let toasted walnuts cool to room temperature. In a salad bowl, toss salad greens, Mandarin oranges, hearts of palm and walnuts. Sprinkle with shredded cheese and serve with Orange Honey-Mustard Dressing on the side.
Serves 4.
Orange Honey-Mustard Dressing
1/2 cup Deli Style Mustard
3/4 cup Honey
9 oz can Mandarin Orange Segments, drained
1/4 cup Fresh Lemon Juice
1/4 tsp Kosher Salt
1/2 tsp Freshly Ground Black Pepper
1/2 cup Light Mayonnaise
Place all ingredients, except mayo, in a blender. Puree until orange segments are no longer in large chunks. Fold puree into mayo until thoroughly blended. Maps 3 cups Dressing
Tarragon Walnut Oil Vinaigrette
Roasted Walnut Oil will add a rich walnut taste to salad dressing, pasta, and grilled meat or fish. It can also be combined with balsamic vinegar or red wine vinegar to create a simple vinaigrette. Since this oil is not refined, it has a very high level of antioxidants and is a rich source of omega-3s.
1/4 cup Minced Shallots
3 TB White Wine Vinegar
4 TB chopped Fresh Tarragon
1 tsp Dijon Mustard
7 TB Roasted Walnut Oil
Whisk all ingredients until blended. Season with salt and pepper and serve over a mixed greens salad.
Sesame Miso Dressing
Grapeseed oil has a light flavor and contains a high level of polyunsaturated fat. It can also be heated up to 485°F, making it great for healthy cooking. As one of the richest natural sources of linoleic acid, grapeseed oil helps fight heart disease and high cholesterol.
2 tsp Red Miso
1 tsp Dijon Mustard
1/4 cup Rice Wine Vinegar
2 TB Sesame Oil
1/3 cup Grapeseed Oil
Blend the miso and Dijon mustard together and slowly add the rice wine vinegar, blending as you go. Whisk in the sesame oil and grapeseed oil.
To serve on a salad:
1 cup Cherry Tomatoes
3 cups chopped Savoy Cabbage or Napa Cabbage
1 cup Arugula
1 Ear Corn
1 Avocado
Chop the cabbage, slice cherry tomatoes in half, carefully cut corn off the cob and dice avocado. Combine all ingredients and drizzle with dressing and serve. Makes 4 Servings
2 tsp Red Miso
1 tsp Dijon Mustard
1/4 cup Rice Wine Vinegar
2 TB Sesame Oil
1/3 cup Grapeseed Oil
Blend the miso and Dijon mustard together and slowly add the rice wine vinegar, blending as you go. Whisk in the sesame oil and grapeseed oil.
To serve on a salad:
1 cup Cherry Tomatoes
3 cups chopped Savoy Cabbage or Napa Cabbage
1 cup Arugula
1 Ear Corn
1 Avocado
Chop the cabbage, slice cherry tomatoes in half, carefully cut corn off the cob and dice avocado. Combine all ingredients and drizzle with dressing and serve. Makes 4 Servings
Olive Garden Salad Dressing
1/2 cup Mayonnaise
1/3 cup White Vinegar
1 tsp Vegetable Oil
1 tsp Sugar
2 TB Corn Syrup
2 TB Parmesan Cheese
2 TB Romano Cheese
1/4 tsp Garlic Salt - or one clove garlic minced
1/2 tsp Italian Seasoning
1/2 tsp Parsley Flakes
1 Tbsp Lemon Juice
Olive Garden Salad Mix
Mix all ingredients in blender. If the dressing is a little too tart, add a bit more sugar. Serve over the Olive Garden Salad Mix, recipe follows.
1 bag American Blend Dole Salad
4-5 slices Red Onion
4-6 Black Olives
2-4 Banana Peppers
1 cup large Croutons
1 small Tomato Quartered
Freshly grated Parmesan Cheese
Chill a large salad bowl for at least 30 minutes. Pour bag of salad in bowl and top with red onion, black olives, banana peppers, tomatoes, and croutons. Add freshly grated Parmesan cheese and add plenty of Olive Garden Salad Dressing on top. Serves 4
1/3 cup White Vinegar
1 tsp Vegetable Oil
1 tsp Sugar
2 TB Corn Syrup
2 TB Parmesan Cheese
2 TB Romano Cheese
1/4 tsp Garlic Salt - or one clove garlic minced
1/2 tsp Italian Seasoning
1/2 tsp Parsley Flakes
1 Tbsp Lemon Juice
Olive Garden Salad Mix
Mix all ingredients in blender. If the dressing is a little too tart, add a bit more sugar. Serve over the Olive Garden Salad Mix, recipe follows.
1 bag American Blend Dole Salad
4-5 slices Red Onion
4-6 Black Olives
2-4 Banana Peppers
1 cup large Croutons
1 small Tomato Quartered
Freshly grated Parmesan Cheese
Chill a large salad bowl for at least 30 minutes. Pour bag of salad in bowl and top with red onion, black olives, banana peppers, tomatoes, and croutons. Add freshly grated Parmesan cheese and add plenty of Olive Garden Salad Dressing on top. Serves 4
Blue Cheese Salad Dressing
4 oz Blue Cheese, crumbled
1 TB White Wine Vinegar
1/3 cup Buttermilk
1/2 tsp Sugar
1/3 cup Sour Cream
1/4 tsp Garlic Powder
1/4 cup Mayonnaise
Salt and Pepper to Taste
Using a glass bowl, mash blue cheese and buttermilk together until the mixture resembles cottage cheese.
Add remaining ingredients and blend thoroughly. Add salt and pepper to taste. Serve immediately or refrigerate until ready to use. Use as a salad dressing or vegetable dip.
1 TB White Wine Vinegar
1/3 cup Buttermilk
1/2 tsp Sugar
1/3 cup Sour Cream
1/4 tsp Garlic Powder
1/4 cup Mayonnaise
Salt and Pepper to Taste
Using a glass bowl, mash blue cheese and buttermilk together until the mixture resembles cottage cheese.
Add remaining ingredients and blend thoroughly. Add salt and pepper to taste. Serve immediately or refrigerate until ready to use. Use as a salad dressing or vegetable dip.
Classic Vinaigrette
1 part Vinegar – Use Balsamic, red wine or cider vinegar
2 parts Olive Oil – Use Organic Extra Virgin, if possible
1 clove Garlic, minced
1/2 - 1 tsp Italian Seasoning
1/2 tsp Dry Mustard Powder ( or 2 tsp Dijon Mustard)
1 – 2 TB Honey ( You can also substitute fruit jam such as Blackberry, Raspberry or Strawberry)
Fresh Black Pepper and Sea Salt to taste
In a glass bowl combine all ingredients and whisk until completely blended.
Serve on salad, over cool pasta for a pasta salad, or use to marinate meat or fish.
More Vinaigrette Dressings
Parmesan Vinaigrette
Serve this dressing over hearts of romaine sliced lengthwise. For a full meal, add sliced cooked chicken on the side.
1/4 cup Fresh Lemon Juice
3 TB Grated Parmesan Cheese
2 tsp Whole Grain Mustard
1 tsp Worcestershire Sauce
1 Garlic clove, minced
6 TB Extra-Virgin Olive Oil
Combine lemon juice, Parmesan cheese, mustard, Worcestershire sauce and garlic in a jar. Place lid on jar and shake to combine. Add the olive oil and shake to combine. Season with salt and pepper and keep chilled until ready to serve. Shake well just before serving.
Creamy Lemon Vinaigrette
1/2 Large Egg Yolk
2 TB Fresh Lemon Juice
1/3 cup Extra Virgin Olive Oil
2 TB Heavy Cream
Salt and freshly ground pepper
In a small bowl, whisk the egg yolk with the lemon juice. Whisk in olive oil and cream. Season with salt and pepper. Serve with lettuces, shellfish and crudites.
Balsamic Vinaigrette
1 Medium Shallot, very finely chopped
2 TB Balsamic Vinegar
1/2 tsp Sea Salt
1/3 to 1/2 cup Extra Virgin Olive Oil (use the best quality oil available)
Blend shallot, vinegar and salt and let mixture sit for 30 minutes. Immediately before serving, whisk in olive oil and serve.
White Wine Vinaigrette
3/4 cup Dry White Wine
1/2 cup Olive Oil
1/4 cup White Wine Vinegar
1 tsp Oregano
1/2 tsp Dry Mustard
Salt and Pepper to Taste
Combine all ingredients in a blender or simply by shaking in a jar. Makes 1-1/2 cups. Store leftover dressing in the refrigerator, covered, as this keeps very well.
Raspberry Vinaigrette
1/4 cup Raspberry Vinegar
1/2 cup Olive Oil
3/4 tsp Dijon Mustard
1/4 tsp Salt
1/4 tsp Sugar
Pinch of Black Pepper
Combine all ingredients in a jar and shake well. Shake well just before serving. Store in a tightly covered container in the refrigerator for 4 to 5 days.
Serve this dressing over hearts of romaine sliced lengthwise. For a full meal, add sliced cooked chicken on the side.
1/4 cup Fresh Lemon Juice
3 TB Grated Parmesan Cheese
2 tsp Whole Grain Mustard
1 tsp Worcestershire Sauce
1 Garlic clove, minced
6 TB Extra-Virgin Olive Oil
Combine lemon juice, Parmesan cheese, mustard, Worcestershire sauce and garlic in a jar. Place lid on jar and shake to combine. Add the olive oil and shake to combine. Season with salt and pepper and keep chilled until ready to serve. Shake well just before serving.
Creamy Lemon Vinaigrette
1/2 Large Egg Yolk
2 TB Fresh Lemon Juice
1/3 cup Extra Virgin Olive Oil
2 TB Heavy Cream
Salt and freshly ground pepper
In a small bowl, whisk the egg yolk with the lemon juice. Whisk in olive oil and cream. Season with salt and pepper. Serve with lettuces, shellfish and crudites.
Balsamic Vinaigrette
1 Medium Shallot, very finely chopped
2 TB Balsamic Vinegar
1/2 tsp Sea Salt
1/3 to 1/2 cup Extra Virgin Olive Oil (use the best quality oil available)
Blend shallot, vinegar and salt and let mixture sit for 30 minutes. Immediately before serving, whisk in olive oil and serve.
White Wine Vinaigrette
3/4 cup Dry White Wine
1/2 cup Olive Oil
1/4 cup White Wine Vinegar
1 tsp Oregano
1/2 tsp Dry Mustard
Salt and Pepper to Taste
Combine all ingredients in a blender or simply by shaking in a jar. Makes 1-1/2 cups. Store leftover dressing in the refrigerator, covered, as this keeps very well.
Raspberry Vinaigrette
1/4 cup Raspberry Vinegar
1/2 cup Olive Oil
3/4 tsp Dijon Mustard
1/4 tsp Salt
1/4 tsp Sugar
Pinch of Black Pepper
Combine all ingredients in a jar and shake well. Shake well just before serving. Store in a tightly covered container in the refrigerator for 4 to 5 days.
Roasted Red Pepper Vinaigrette
This dressing is a twist on the ordinary vinaigrette. The classic vinaigrette recipe of 2 or 3 parts oil to 1 part vinegar has been lightened up to reduce the fat and calories, but increase the flavor.
1/4 cup Apple Juice
1/4 cup Cider Vinegar
2 TB chopped Onion
2 cloves Garlic, chopped
1/2 tsp dried Greek Oregano
1/4 tsp each dried Rosemary and Thyme
1/2 tsp Dry Mustard Powder
1/2 tsp Paprika
1/2 Roasted Red Bell Pepper (from a jar or you can roast your own)
Combine all ingredients in a blender until mixed thoroughly.
1/4 cup Apple Juice
1/4 cup Cider Vinegar
2 TB chopped Onion
2 cloves Garlic, chopped
1/2 tsp dried Greek Oregano
1/4 tsp each dried Rosemary and Thyme
1/2 tsp Dry Mustard Powder
1/2 tsp Paprika
1/2 Roasted Red Bell Pepper (from a jar or you can roast your own)
Combine all ingredients in a blender until mixed thoroughly.
Green Goddess Dressing
Green Goddess dressing was invented in the 1920's at the Palace Hotel in San Francisco in honor of William Archer's hit play, The Green Goddess.
This classic salad dressing became more popular in the 1970's. This beautiful green dressing adds a touch of color and delicious flavor to a big salad or can be used over broiled or poached fish or chicken.
1/2 cup Mayonnaise
1/2 cup Sour Cream
1 1/2 TB Tarragon Vinegar
1 1/2 TB Fresh Lemon Juice
2 Garlic Cloves, minced
1/2 cup chopped Fresh Italian Parsley
1 TB chopped Fresh Mint
1 1/2 TB chopped Fresh Tarragon
2 TB chopped Fresh Chives
6 Anchovy Fillets, coarsely chopped
Salt and Freshly Ground Black Pepper
Combine all ingredients except the salt and pepper in a blender or food processor fitted with a steel blade. Blend until completely smooth. Transfer to a medium bowl. Season with salt and pepper. Makes 1 cup.
Green Goddess Dressing keeps refrigerated for 5 to 7 days.
* For a lower-calorie version of this classic recipe, use light mayo and light sour cream.
* To use as a sauce for fish or chicken, thin slightly with 1 teaspoon of lemon juice.
Green Goddess Salad Dressing -
This recipe includes a bit of Basil and Onion for added flavor.
1/3 cup Mayonnaise
1/3 cup Sour Cream
2 TB Chopped Fresh Chives
4 TB Chopped Fresh Parsley
1 tsp Chopped Fresh Mint
1 TB Chopped Fresh Basil
1 1/2 tsp Lemon Juice
1 1/2 tsp White Wine Vinegar
2 tsp Anchovy Paste or 2 small Anchovy Fillets
1/2 tsp Worcestershire Sauce
1/4 tsp Dry Mustard
1/4 tsp Finely Chopped Garlic
1/4 tsp Dried Minced Onion
Salt and freshly ground black pepper to taste
In a blender or small food processor, combine all ingredients until thoroughly blended. Chill until you are ready to serve with your favorite greens and veggies.
This classic salad dressing became more popular in the 1970's. This beautiful green dressing adds a touch of color and delicious flavor to a big salad or can be used over broiled or poached fish or chicken.
1/2 cup Mayonnaise
1/2 cup Sour Cream
1 1/2 TB Tarragon Vinegar
1 1/2 TB Fresh Lemon Juice
2 Garlic Cloves, minced
1/2 cup chopped Fresh Italian Parsley
1 TB chopped Fresh Mint
1 1/2 TB chopped Fresh Tarragon
2 TB chopped Fresh Chives
6 Anchovy Fillets, coarsely chopped
Salt and Freshly Ground Black Pepper
Combine all ingredients except the salt and pepper in a blender or food processor fitted with a steel blade. Blend until completely smooth. Transfer to a medium bowl. Season with salt and pepper. Makes 1 cup.
Green Goddess Dressing keeps refrigerated for 5 to 7 days.
* For a lower-calorie version of this classic recipe, use light mayo and light sour cream.
* To use as a sauce for fish or chicken, thin slightly with 1 teaspoon of lemon juice.
Green Goddess Salad Dressing -
This recipe includes a bit of Basil and Onion for added flavor.
1/3 cup Mayonnaise
1/3 cup Sour Cream
2 TB Chopped Fresh Chives
4 TB Chopped Fresh Parsley
1 tsp Chopped Fresh Mint
1 TB Chopped Fresh Basil
1 1/2 tsp Lemon Juice
1 1/2 tsp White Wine Vinegar
2 tsp Anchovy Paste or 2 small Anchovy Fillets
1/2 tsp Worcestershire Sauce
1/4 tsp Dry Mustard
1/4 tsp Finely Chopped Garlic
1/4 tsp Dried Minced Onion
Salt and freshly ground black pepper to taste
In a blender or small food processor, combine all ingredients until thoroughly blended. Chill until you are ready to serve with your favorite greens and veggies.
Tuesday, May 11, 2010
Rub Seasoning Mix for Pork or Chicken
We created this great basic rub that adds the perfect blend of sweet and spicy flavors to pork or chicken.
2 TB Garlic Powder
1 TB Onion Powder1 TB Freshly Ground Black Pepper
2 TB Paprika
2 TB Sugar
1 TB Salt
1 1/2 tsp Dry Mustard
1 TB Seasoned Salt
Combine all ingredients in a glass bowl. Rub onto meat, pressing into any pockets. Makes enough rub for 4-5 pounds of Pork Boston Butt Roast or 5 pounds Chicken Leg Quarters.
Lemon Risotto with Parmesan
An excellent side dish to poached fish, lemon grilled shrimp, Lemon Scallops or Lemon Chicken Thighs.
2 TB Butter
1 TB Olive Oil
1 medium Onion, chopped
5 1/2 cups Chicken or Vegetable Stock
2 cups Arborio or other Risotto Rice
3 tsp finely Grated Lemon Rind
1/2 cup Grated Parmesan Cheese or Parmesan Romano
2 TB Butter
Sea Salt and Freshly Cracked Black Pepper
Heat a large saucepan over medium heat. Add butter, oil and onion and cook for 6 - 8 minutes or until onion is softened and golden. Place the stock in a separate saucepan. Cover and bring to a slow simmer.
Add the rice and lemon rind to the onion mixture, stirring over medium heat for about 1 to 2 minutes or until the rice is almost translucent.
Slowly add the hot stock 1 cup at a time, stirring continuously until each cup of stock is absorbed and the rice is al dente (around 25-30 minutes). Stir in the parmesan, 2 TB butter, salt and pepper, then serve.
Serves 4.
2 TB Butter
1 TB Olive Oil
1 medium Onion, chopped
5 1/2 cups Chicken or Vegetable Stock
2 cups Arborio or other Risotto Rice
3 tsp finely Grated Lemon Rind
1/2 cup Grated Parmesan Cheese or Parmesan Romano
2 TB Butter
Sea Salt and Freshly Cracked Black Pepper
Heat a large saucepan over medium heat. Add butter, oil and onion and cook for 6 - 8 minutes or until onion is softened and golden. Place the stock in a separate saucepan. Cover and bring to a slow simmer.
Add the rice and lemon rind to the onion mixture, stirring over medium heat for about 1 to 2 minutes or until the rice is almost translucent.
Slowly add the hot stock 1 cup at a time, stirring continuously until each cup of stock is absorbed and the rice is al dente (around 25-30 minutes). Stir in the parmesan, 2 TB butter, salt and pepper, then serve.
Serves 4.
Quinoa Salad
Purchase quinoa at most major supermarkets or any natural foods store.
1/4 cup Extra Virgin Olive Oil (I used a little less than 1/8 c)
1 tsp Minced Garlic
1 small Shallot, chopped
1 Jalapeno, seeded, chopped
4 Sun-Dried Tomatoes, chopped
1 tsp Curry Powder
1/2 cup uncooked Quinoa
1 cup Water (maybe more if needed)
1 small Cucumber, peeled, seeded, and diced
2 TB finely Chopped Cilantro
1 TB Fresh Lime Juice
12 Endive Leaves
Sea Salt
Pour the uncooked quinoa in a fine-mesh sieve; rinse and drain. (This helps remove some slight natural bitterness from the grains). In a small saucepan, add quinoa and 1 cup water; bring to a boil. Reduce heat, simmer, and cover until all of the water is absorbed, about 15-20 minutes. (If the water has evaporated before the quinoa is cooked, just add a bit more.) The quinoa will be done when the grains have turned partially white, and the spiral-like germ of the grain is visible. They should maintain a slight crunch when eaten. This will yield about 1 1/2 cups cooked quinoa.
In a small skillet, sauté garlic and shallots in olive oil over medium heat, about 2 minutes. Add the jalapeno and curry powder; heat another 2 minutes. Remove from heat; let cool. Place in a bowl, and add cooked quinoa, tomatoes, cucumber, cilantro, lime juice, and salt. Toss to coat well. Serve in endive leaves or eat on its own. Makes 4 side or 2 main servings.
1/4 cup Extra Virgin Olive Oil (I used a little less than 1/8 c)1 tsp Minced Garlic
1 small Shallot, chopped
1 Jalapeno, seeded, chopped
4 Sun-Dried Tomatoes, chopped
1 tsp Curry Powder
1/2 cup uncooked Quinoa
1 cup Water (maybe more if needed)
1 small Cucumber, peeled, seeded, and diced
2 TB finely Chopped Cilantro
1 TB Fresh Lime Juice
12 Endive Leaves
Sea Salt
Pour the uncooked quinoa in a fine-mesh sieve; rinse and drain. (This helps remove some slight natural bitterness from the grains). In a small saucepan, add quinoa and 1 cup water; bring to a boil. Reduce heat, simmer, and cover until all of the water is absorbed, about 15-20 minutes. (If the water has evaporated before the quinoa is cooked, just add a bit more.) The quinoa will be done when the grains have turned partially white, and the spiral-like germ of the grain is visible. They should maintain a slight crunch when eaten. This will yield about 1 1/2 cups cooked quinoa.
In a small skillet, sauté garlic and shallots in olive oil over medium heat, about 2 minutes. Add the jalapeno and curry powder; heat another 2 minutes. Remove from heat; let cool. Place in a bowl, and add cooked quinoa, tomatoes, cucumber, cilantro, lime juice, and salt. Toss to coat well. Serve in endive leaves or eat on its own. Makes 4 side or 2 main servings.
All About Quinoa
Quinoa (pronounced keen-wah)
These small, round, and beige-colored seeds soften when cooked, almost resembling caviar in texture. It is a good alternative to rice because of its lightness.
Quinoa is a high-protein grain that contains all 8 essential amino acids. It's high in fiber, magnesium, and iron; plus it's gluten-free. And suprisingly, quinoa is as delicious as it is nutritious.
Each 1/4 cup of quinoa has 160 calories, 6 grams of protein and 3 grams of fiber.
The tiny seeds, about the size of pellets of couscous, cook in about 20 minutes. The only special handling required with quinoa is to give it a good rinse before cooking; otherwise, the grains can be bitter.
Basic cooking instructions: Soak quinoa in warm water for 5 minutes. Wash, drain and rinse several times. Add 1 cup quinoa to 2 cups boiling water. Return to boil, lower heat and simmer until water is absorbed and serve.
Experiment with this ancient and delicious grain. Quinoa is becoming more and more popular because of the health benefits. Check back soon for more recipes using this delicious grain.
Friday, May 7, 2010
Brussels Sprouts with Bacon
2 16 oz bag Frozen Brussels Sprouts, cooked and drained
2 TB Olive Oil
8 Thick Slices Bacon (about 8 oz) cut into 1/2-inch strips
2 tsp Apple Cider Vinegar
1/2 tsp Kosher Salt, plus additional if needed
Freshly Ground Black Pepper
In a large skillet, heat olive oil, add bacon and cook until slightly crispy. Remove bacon with a slotted spoon, and set aside. Increase heat to medium-high, add Brussels Sprouts and cook, stirring occasionally, until browned and slightly crispy, about 10 minutes. Add vinegar, salt and pepper and bacon. Stir gently and serve. Serves 8
Oven Baked Potatoes
If you prefer the potato skin crispy and seasoned, rub the potatoes with olive oil and coat them with kosher salt and coarse ground black pepper before roasting them on a baking sheet (turning once or twice). They don't take a noticeably longer time to cook, and the oil keeps the skin from getting too dry and papery, and it adds flavor that makes eating the skin even more tasty.
For a very crispy skin, skip the olive oil and run warm water over the potatoes and quickly sprinkle with kosher salt. Bake as usual. Be sure to pierce the potatoes with a fork or knife several time before baking to keep the potatoes from spliting.
Bake at 425 degrees for about 45 minutes and add your favorite toppings..
Tasty Toppings for Your Potatoes
Other than the stand-by sour cream, grated cheese and butter, what can be added to a baked potato to make it a nutritious meal? Try these suggestions:
Chili Topping. You can use a can of prepared chili or make your own for this topper. If you want to make your own, brown lean ground beef with onions, mix in tomatoes, chili beans and some chili powder and let simmer while the potato is baking. Once the potato is ready, split it open and top it with the chili and slivers of cheese.
Taco Topping. Once again you will need to brown some ground beef, onion and add a package of taco seasoning. Once ready, top your potato with the beef mixture and add a dollop of sour cream and some shredded cheese.
Cheddar Bacon Topping. Mix together 1 cup of mayonnaise, ½ cup shredded cheddar cheese, and ¼ cup of cooked, crumbled bacon. This is a more traditional topping that is sure to please any diner.
Tuna Topped Potato. Slice four baked potatoes in half and scoop the pulp out of each side. Mix this in a bowl with about 1 cup of mayonnaise, a 6-ounce can of tuna, drained and rinsed, and 1 cup of sharp cheddar cheese, grated. Place the mixture back into the potato shells and bake for about 10 minutes.
Greek Topping. If you are looking for a quick and easy way to perk up your potato try this topper. Mix together some feta cheese, a dash of olive oil, sunflower seeds, and some kalamata or black olives and add it to your baked potato.
Also try:
Different flavors of salsa and add some black beans
Steamed broccoli and cheese, add a dash of Sriracha Sauce (in the oriental section) for an extra spicy taste
Mushrooms, sun-dried tomatoes and blue cheese
Plain yogurt, minced tarragon, thyme and marjoram
How Much Wine to Purchase
How Much Wine Should You Purchase for Your Event?
Whether you're planning a wedding, a banquet or a small dinner party, it can be difficult to estimate how much wine you'll need to buy, balancing the desire to avoid running out against the need to stay within a budget.
There is no one, foolproof system for calculating how much wine you need for events, as no two events ever have exactly the same. Experts all agree on one point, however, that is it is always better to over-cater than run out of wine, so always round up your numbers.
Here are some steps you can take to help estimate your wine requirements.
Do your research
- What type of crowd you are expecting? Perhaps some of your guests are pregnant or non-drinkers or a high proportion may prefer beer to wine. Perhaps the guest list includes a number of children.
- What's the average age of your guests? A younger group will consume more than an older group.
- What time of the year is the event? People tend to drink more beer and white wine in summer than in cooler seasons.
- What time is the event? People tend to drink more at evening functions than daytime functions.
- How formal is the occasion? At more formal functions less wine tends to be consumed, while a relaxed event will have more life and encourage greater consumption.
- How long will the event last? The longer the event, the more you'll have to buy.
- How many people are expected?
- Is food being served? People drink less while they're eating.
Unless you and your guests are wine connoisseurs, it may be best to stick to more traditional, well-known wine styles such as a Chardonnay or Sauvignon Blanc as your white wine offering and a Merlot-based wine as the red alternative.
Working out the numbers
Armed with the number of guests and the type of wine you will be serving, you can use the following formulas to determine how much wine to buy. All formulas are based on standard 750ml bottles which contain four to five glasses of wine depending on the size of the glass used. Restaurant wine glasses are usually 150ml to 200ml, while flutes hold 100ml to 150ml on average.
For shorter functions, allow one and a half glasses of wine per person, per hour or half a bottle of wine per person per two-hour period. For longer functions it may be easier to break your event into different parts. Allow three to four drinks for a buffet or dinner of about four hours in length. For an all-evening party of about five or six hours, count on four to six drinks per guest, not including wine with dinner. This should equate to one to one and a half bottles of wine per person.
The recommendations and examples below err on the generous side, as again, there is nothing more embarrassing than running out of wine at an event. Bear in mind also that these are consumption averages for the whole group, taking into account those who don't drink wine or won't drink much, as well as those who may well drink quite a lot!
Examples
For a 50-person party that is expected to run for five hours, allow 1.25 bottles of wine per person (based on half a bottle of wine per person per two hours). If beer is also going to be served or you know there will be a lot of non-drinkers, round this down to one bottle per person or less. Out of the 63 bottles of wine this equates to, you may like to include sparkling wine in the mix, especially if the party is celebratory. If so, the breakdown could be 20 bottles of sparkling wine, which allows for two flutes per person, then depending on the taste of the guests, the male to female ratio, season, etc, split the remaining total roughly in half and purchase 23 bottles of white wine and 20 bottles of red wine.
For a 100 person wedding that runs from 5pm to 1am (assuming that the ceremony takes the better part of an hour and actual drinking time is seven hours) consider allowing two drinks per person for the dinner and another four drinks per person for the reception. This totals six drinks per person. You may like to break this down further, splitting it by red, white and sparkling wine. Assuming sparkling wine is going to be used for toasts, allow one glass per person - 100 flutes at 150ml a flute equates to 20 bottles of wine. That leaves five glasses per person which equates to 120 bottles (using 180ml servings), you could then split this to 60 bottles of white wine, 50 bottles of red wine and 10 more bottles of sparkling for those who want to continue with it.
Top Tips
Often retailers will offer you a deal when you buy be the case, and they may even buy back any unused stock - providing it is in pristine condition.
Selecting wines and champagne for a big event such as a wedding should be fun. Throw a wine-tasting party and invite the bridal party, friends or family to help determine the winelist. Decide on your budget, then buy a selection of wines in that price range.
If you are concerned about alcohol consumption, limit automatic refills. Ensure waiters ask guests if they would like their glasses topped off. It's been proven that people are much more wasteful with wine when it's on the table than when it's being served... they also drink more.
A nice touch at weddings is to select at least one special bottle of wine for the bride and groom to enjoy with their meal. You may like to extend this to close family and friends to enjoy at their table as well.
If you are ordering glassware, plan on 1.5 glasses per person for three hours or less, two glasses per person for longer as people have a tendency to 'lose' their glass.
To estimate how much you may spend on alcohol, you can expect to spend approximately half as much per person on wine as you spend per person on food.
The best wine to serve with a meal is a wine that you enjoy! Many people will tell you serve white wines with chicken, fish or pasta. Or only serve red wines with steak or beef dishes. NOT! Try different wines until you find one that YOU like. Don't leave this choice up to someone else.
Any don't let the high prices of some wines scare you off. The wine market is now a huge global business. While the California wines have greatly improved over the last few decades, we now have wines available from Australia, New Zealand, South Africa and Argentina. With the increase in competition from these various imports, the prices have dropped considerably.
Cabernet Sauvignon (Ca-burr-nay So-veen-yawn)Cabernet Sauvignon is a rich full-bodied red wine. Aged in oak, this is a complex wine with cassis and blackberry flavors as well as hints of bell pepper. To make these wines drinkable sooner they are often blended with other grapes. French Bordeaux is mostly Cabernet Sauvignon blended with Merlot to soften the tannins. Cabernet Sauvignon is the "classic" wine to serve with red meats.
Merlot (Mare-lo)Merlot is softer tasting than Cabernet Sauvignon due to having less tannins. It is a smooth, dry red wine. Merlot is often described as having the flavors of boysenberry, black cherry, herbs, and mocha. Merlot is best
with poultry and grilled meats, but these types of wines actually goes well with most foods.
Pinot Noir (Pee-no Na-wahr)Pinot Noir is a smooth silky red wine that is extremely fruity. It is characterized with aromas and flavors of black cherry or rose petals with hints of spiciness. Pinot Noirs are enjoyed for their soft velvety texture. High in alcohol, they are full bodied but not heavy. Pinot Noir can be enjoyed with grilled salmon, roast beef, lamb, duck, and mushrooms.
Sangiovese (San-gee-oh-ve-zee)Sangiovese is a medium bodied dry red wine with earthy aromas and berry, plum, spicy, or floral flavors. It has a smooth texture. Sangiovese is the main grape used to produce Italian Chiantis. Sangiovese goes especially well with pasta and other Italian foods.
Syrah (Sah-ra)Syrah is a hearty red wine noted for its complexity of aromas and flavors including ripe cherry, raspberry, plum, smoke, and white pepper. It is a dark red wine, sometimes almost black in color. Syrah is wonderful eaten with duck, wild game, steak, and beef.Q: What's the difference between Syrah, Shiraz, and Petite Sirah?
A:Shiraz and Syrah are the same grape - Shiraz is Australian for Syrah. Shiraz is usually made in a rich, fruity style with woodsy aromas, while Syrah has a smokey taste with ripe cherry and raspberry flavors. Petite Sirah, on the other hand, is a completely different varietal, a descendent of the now extinct Durif. It makes a robust, peppery wine with heavier tannins.
Zinfandel (Zin-fan-del)
Zinfandel can be light to full bodied. It can be rich and spicy or lighter and fruitier. Aromas and flavors that are typical include raspberry, jam, black pepper, and licorice. Zinfandel tastes great with steaks, grilled meats, and tomato based dishes.
Chicken and Wild Rice Chowder
This is a great way to use up leftover chicken. If you cut up the carrots and celery in advance, this recipe can be prepared very quickly.
1 cup Carrots, sliced (2 medium)
1 cup Celery, sliced (2 stalks)
1 cup Mushrooms, quartered
1 tsp Garlic, minced
2 TB Butter
1 TB Olive Oil
3 TB All-Purpose Flour
2 14-oz cans Chicken Broth
1 cup Precooked Chicken Breast, diced
3/4 cup Cooked Wild Rice
1/4 tsp Ground Black Pepper
1-1/2 cups Milk
In a medium saucepan heat butter and olive oil. Add carrots, celery, mushrooms and garlic and saute until tender. Stir in flour and mix to coat. Add broth, chicken, wild rice and pepper. Cook and stir until mixture is bubbly and slightly thickened. Stir in milk and heat through. Serves 4.
1 cup Carrots, sliced (2 medium)
1 cup Celery, sliced (2 stalks)
1 cup Mushrooms, quartered
1 tsp Garlic, minced
2 TB Butter
1 TB Olive Oil
3 TB All-Purpose Flour
2 14-oz cans Chicken Broth
1 cup Precooked Chicken Breast, diced
3/4 cup Cooked Wild Rice
1/4 tsp Ground Black Pepper
1-1/2 cups Milk
In a medium saucepan heat butter and olive oil. Add carrots, celery, mushrooms and garlic and saute until tender. Stir in flour and mix to coat. Add broth, chicken, wild rice and pepper. Cook and stir until mixture is bubbly and slightly thickened. Stir in milk and heat through. Serves 4.
Subscribe to:
Posts (Atom)
