Grilled Swordfish with Cilantro Chimichurri
2 lbs. swordfish steaks Salt and Pepper 1 tbsp. olive oil 1 bunch of cilantro, cleaned, well dried 3 cloves garlic, minced 1 tbsp. capers, rinsed 3 anchovy filets 1/4-1/3 cup olive oil 1 1/2 tbsp. white balsamic vinegar 1/4 tsp. each salt and pepper Heat the grill to medium heat (around 350F). Meanwhile, dry the fish with paper towels, sprinkle with salt and pepper all over and drizzle with olive oil. Once the grill is hot, cook the steaks 5 minutes a side till done. Meanwhile, make the Chimichurri sauce – cut 3 inches off of the stalks of the bunch of cilantro. Tear up the bunch and place in the food processor along with remaining ingredients. Pulse 8-10 times till chopped up but not completely pureed. You want some texture in the sauce. Adjust the seasonings to taste. Pair with a lively Sauvignon Blanc, such as one from Menetou-Salon (shown in the picture), Sancere or Pouilly-Fumé in the Vallée de Loire. The herbaceousness of the wine pairs beautifully with the sauce and meaty rich fish.
Heavenly Oatmeal Chocolate Chip Cookies
Everyone has a soft spot for freshly baked cookies… The smell of vanilla, chocolate and brown sugar goodness all rolled into one – heavenly! These delicious Oatmeal Chocolate Chip Cookies have a secret ingredient that makes them ever so decadent – brown butter 😋 it adds an extra richness and nutty flavor that is irresistible! Based on the ATK Cookbook recipe. 1 cup all purpose flour 3/4 tsp. sea salt 1/2 tsp. baking powder 4 tbsp. unsalted butter 1/4 tsp. ground cinnamon pinch of freshly grated nutmeg 1/2 cup dark brown sugar 1/2 cup granulated sugar 1 large egg + 1 egg yolk 3 cups old-fashioned rolled oats 1/2 cup semi-sweet chocolate chips (Guillard is a great brand) Preheat the oven to 375F. Line 2 baking sheets with parchment paper. Whisk together the flour, baking soda and salt. Melt the butter in a skillet over medium-high heat, swirling occasionally. Continue to cook until the bottom and sides of the pan starts to brown and have a nutty aroma, about 2-3 minutes. Transfer browned butter to a large bowl, scraping all the brown bits, stir in cinnamon and nutmeg. Whisk in the sugars and oil into the butter. Add the egg, yolk and vanilla, mix well. Stir in the flour mixture and chocolate chips. Don’t over mix the dough or it will be too stiff. Shape the dough into 25 small golfball size. Gently flatten and refrigerate for 20 minutes. Bake for 10-12 minutes or until just golden around the edges and soft in the middle, rotating the sheets halfway through baking. Transfer sheet to a cooling rack and let cool for 5 minutes, then remove and put on a wire rack to cool completely. Bake them or freeze the rollers dough for when you have company pop over at the last minute. Pair with a rich, baked blueberry and blackberry Cabernet Sauvignon or a LBV Port. Both are sweet enough to hold up to a cookie and Port begs to be paired with chocolate
Susucaru Terra Sicilian Rosario 2019
Frank Cornelissen, the winemaker, has quite the cult following for this Sicilian jewel grown in the northern valley of Mount Etna, Sicily. He is a big advocate natural wines, therefore he farms in a minimalist way. He lets the vines do their thing in a bush vine type shape. He has very similar philosophy and style to Meinklang winemakers – let nature do it’s thing and let the grapes shine “au naturel” – nothing added or taken away. The use of wild yeasts, short skin maceration to obtain this gorgeous dark pink copper color and cool fermentation in neutral epoxy tanks creates an incredibly fresh and fruity Rosé. Susucaru Terra Siciliane Rosario IGT 2019 wine is made from Sicilian indegenous grapes Malvasia, Moscadella, Cattaratto and Nerello Mascalese. It’s has fresh aromas of ripe strawberry, blood orange, rose petals, rhubarb, yeast and dusty soil. The palate is dry,light body, medium acid and body with flavors of strawberry, blood orange, sour cherry, rhubarb, rose petals , earthy and grapefruit pith. It is so refreshing, delicious, 12% abv and begs to be enjoyed with friends or with carmelized onion crostini, pumpkin gnocchi or red Thai curry.
Timbre Pinot Noir
“TIMBRE is the “color” of music. It is what makes two voices sound different, even when singing the same song.” Timbre winery founders Joshua Klapper and Alex Katz, are all about terroir – focus on the place where the wine comes from and let it shine. Their winemaking is the music in the wine. Sourced from different terroirs in Salinas Valley in the Monterey AVA , California. Sandy loam soils creates elegance; Steep slopes & cooling ocean creates fresh acidity. The wine is a mix of co-fermented “Don’t poke the bear” Pinot Noir (which is a finicky grape) clones creating a balanced wine. Made at Mission Ranch vineyard, aged for 10 months in neutral French oak. The Timbre Opening Act Pinot Noir 2016 has a rich ruby red color with aromas of fruity black raspberry, cinnamon & cloves, pomegranate, rhubarb & savory fig. The palate is velvety, ripe cherry, cola, figs, vanilla and baking spice sing in the balanced acidity and long finish. Pair with chicken pot pie 😋 roast pork loin with cranberry apple filling or fig crostini.
Chicken Cacciatore
Chicken Cacciatore, in Italian is a hunters stew, is a a rustic meal of chicken braised in a rich red wine tomato and mushroom sauce 😋 it is rich in flavor, soulfully statisfying and makes tons to have leftovers the next day. I served it with buttered orzo. 8 (5- to 7-ounce) boneless chicken thighs, trimmed + 3 tbsp. salt for the night before (see below) 2 1/4 tsp. sea salt 3/4 tsp pepper 1 tbsp extra-virgin olive oil 1 onion, chopped 6 oz portobello mushroom caps, cut into 3/4-inch pieces 1 red pepper, seeded and cut into 3/4-inch pieces 4 garlic cloves, minced 2 tsp minced fresh thyme 1/4 teaspoon red pepper flakes (optional) 1 1/2 tablespoons all-purpose flour 1 1/2 cups dry red wine 1/2 cup chicken broth 1 (14.5-ounce) can diced tomatoes, drained 1 Parmesan cheese rind (optional; see note) 2 tsp chopped fresh sage The night before cooking, season the chicken all over with sea salt. Don’t worry the meat won’t be salty. What will happen is the salt through osmosis will tenderize and retain moisture in the chicken and dry out the outter layer making it more crispy when cooked. Adjust oven rack to middle position and heat oven to 300 degrees. Pat chicken dry with paper towels and season with 1 3/4 teaspoons salt and the pepper. Heat oil in Dutch oven over medium-high heat until just smoking. Brown thighs, 5 to 6 minutes per side. Transfer thighs to plate; discard skin. Pour off all but 1 tablespoon fat from pot. Add onion, mushrooms and peppers plus the remaining 1/2 teaspoon salt to fat left in pot and cook, stirring occasionally, until softened and beginning to brown, 6 to 8 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Slowly whisk in wine, scraping up any browned bits and smoothing out any lumps. Stir in broth, tomatoes and cheese rind, if using, and bring to simmer. Nestle thighs into pot, cover and transfer to oven. Cook until chicken registers 195 degrees, 35 to 40 minutes. Remove pot from oven and transfer chicken to serving platter. Discard cheese rind, if using. Stir sage into sauce and season with salt and pepper to taste. Spoon sauce over chicken and serve. Note: The Parmesan cheese rind is optional, but we highly recommend it for the savory flavor it adds to the dish. Paired with a Schiava from Elena Walch vineyards, located in Alto Adige, Italy. Tomato based sauces need a higher acid wine to balance the dish and make it sing.
Molino Teorema Barbaresco
You may have heard of Barbaresco but you most certainly have heard of Barolo…..Both are the names for the DOCG and are big red wines from the Piedmont region of northwestern Italy. The wines are produced from 100% Nebbiolo grapes. Many say that Barolo is the more masculine of the two and Barbaresco being feminine. One of the main differences between Barolo and Barbaresco are the soils. Barbaresco’s soil has more nutrients so the wines don’t show as much tannin as Barolo. Both wines explode with aromas of roses, perfume, tar and cherry with a very long finish. Another difference is that the tannins are more powerful in Barolo. Barolo alsoo requires wines be stored for 3 years before release, whereas Barbaresco requires just 2 years. Azienda Agricola Mauro Molino is a relatively young winery in comparison to the rest of the Piedmont region. The story begins three generations ago, at the beginning of the 1900s, when Tommaso Molino cultivated a small plot of land and traded grapes in San Damiano d’Asti, making homemade wine. In 1979 Mauro Molino established Molino, a lifelong dream of his to create beautiful wines in the land that he grew up in. Formally trained at Alba Winemaking School and through experience at wineries in Emilia Romagna, he was able to pursue his dream. Today the winery is being run by the third generation of the Molino family. The wines reflect their care and respect for the terroir and their personal involvement in each step with high quality always in mind. It explodes with sour cherry, leather, tar , pepper, violet, licorice. On the palate big cherry, plum, licorice, graphite rosemary, earthy, tobacco, medium acid and body, medium+ tannin, ruby color, medium+ intensity. fresh and balanced. Oh so delicious and beautifully comforting on a cold fall night Barbaresco is best served with roast meats, game birds or powerful cheese. I paired the wine with a comforting Portobello & Cremini White Truffle Risotto.
Portobello & Cremini White Truffle Risotto
1 1/2 lb. cremini & portobello mushrooms, sliced 3 cloves garlic, minced 1 onion, minced 1 celery stick, minced 3 tbsp. olive oil 2 tbsp. unsalted butter 3 sprigs fresh thyme 1 1/2 cups Arborio rice 5-6 cups (about) chicken or vegetable stock 1 cup dry white wine 2 tbsp white truffle cream (optional) 1 lemon 1/4 cup grated Parmesan cheese, for serving Heat a large skillet on medium heat. Add the 2tbsp. olive oil and warm it up for 2-3 minutes till shimmering. Add in the garlic, cook for 1 minute till it starts to soften. Add in the mushrooms and thyme. Cook till the mushrooms are done, about 4-6 minutes. In a small saucepan keep the stock on low heat. It’s important that the stock be warm to help activate the starch in the rice and create the creamy texture. Melt butter with 1 tbsp. olive oil in heavy large saucepan over medium-low heat. Add onion and celery, sprinkle with salt, and sauté until tender, 4 to 5 minutes. Add rice and increase heat to medium. Stir until edges of rice begin to look translucent, 3 to 4 minutes. Add white wine and stir until liquid is absorbed, about 1 minute. Add 3/4 cup warm chicken broth; stir until almost all broth is absorbed, about 1 minute. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is halfway cooked, about 10 minutes. Continue adding broth by 3/4 cupfuls, stirring until almost all broth is absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy, about 10 minutes. Stir the truffle cream. Transfer risotto to serving bowl. Top with the mushroom mixture and a squeeze of fresh lemon juice. Pass additional Parmesan cheese alongside, if desired. Serves 6 Pairs beautifully with a Mauro Molina Winery Barbaresco – cherry, rose petals, leather, tar and red licorice, earthy fresh and balanced. Oh so delicious and beautifully comforting on a cold fall night.
Pumpkin Turkey Chili
1 pound 93% fat free ground turkey 1 tbsp. ground chili or smoked paprika (Pimenton) 1 1/2 tbsp. ground cumin 1 tbsp. ground coriander 1 tsp. dried oregano 1 tsp. sweet paprika 1 (28oz) can fire roasted tomatoes 2 tbsp. olive oil 1 onion, chopped fine 2 red bell peppers, seeded and chopped into 1/2 inch pieces 5 garlic cloves, minced 1 cup unsweetened pumpkin puree 2 cups water 2 tbsp. brown sugar 2 (15oz) cans black beans, rinsed Heat a large Dutch oven over medium heat. Add oil, onions, bell peppers, 1/2 tsp salt and cook until softened, 8 minutes. Increase heat to high and add in the turkey. Cook, breaking up with a wooden spoon, until no longer pink, 4-6 minutes. Stir in the spices and garlic. Stir in pumpkin, tomatoes and water, bring it to a simmer. Reduce heat to low, cover and cook, stirring occasionally, for 1 hour.. Stir in beans and brown sugar and cook until thickened, 30 minutes. Season with salt to taste. Serve with Sour cream, cubed avocado and brown rice. Serves 8 Pair with a California Zinfandel or Washington Cabernet Sauvignon.
Grilled Turkey Sage Burgers
2 lbs. 93% lean ground turkey 1 large egg 1/3 cup instant oats 1 1/2 tsp. dried sage 1/4 tsp. freshly ground nutmeg 2 tbsp. ketchup 1 1/2 tsp. sea salt 1/2 tsp. freshly ground pepper Mix all of the above ingredients in a large bowl till combined. Shake into patties – whatever size you like. 2 lbs of turkey meat generally makes 10 fair size burgers. Refrigerate till ready to grill. Heat the gas or charcoal grill – charcoal in my case – to 350F (medium-high heat). Cook the burgers till done, about 10-15 minutes. Makes approximately 10 burgers. Pair with a Spanish Garnacha or Chilean Carignan.
Brazil Sparkling Rosé? YES!
Brazil is making award winning sparkling wines and I am here to tell you why. Top reasons: Semi-arid climate, good average rainfall and a long growing season Good slope & aspect – slope’s importance affects airflow to the vines and and aspect is the direction which the sunlight hits the vines, which affects the amount of sunlight that hits the vines/soil Ancient Juro-Crustacean era basaltic, volcanic soils = excellent drainage and minerality Brazil is best know for making sparkling white wines, mainly in the traditional method with Pinot Noir and Chardonnay. They also produce still wines from Chardonnay and Semillon for whites, Cabernet Sauvignon and Merlot for reds, with some Italian varietals Barbera, Moscato and Trebbiano. Brazilian wines are generally easy-drinking, light and fresh, fruit-forward, and lower in alcohol. Keep in mind Brazil’s country is largely covered in rainforest. Most of the vineyards will be in the southern state of Rio Grande Do Sul, then divided into 6 major wine regions. The most significant is Serra Gaúcha with 5 sub appellations: Vale dos Vinhedos, Pinto Bandeira, Altos Montes, Farroupilha, and Monte Belo. Familia Geisse is a boutique style sparkling wine producer located in the southern Pinto Bandeira region of Brazil. Mario Geisse, a Chilean agronomist engineer and enologist, moved to Brazil in 1976 to run Moët & Chandon’s Brazil company. Knowing the potential Pinto Bandeira region had for quality sparkling wine, 3 years later Mario Geisse began Familia Geisse winery. Fast forward 15 years …. their wines were receiving worldwide notice and recognition. The winery focuses on family, environment, micro-terroir and micro-production. The vines are trained using a trellis system to control vigor and maintain high quality grapes. Preserving the environment is top priority to the winery – zero pesticides, Thermal Pest Control, organic and sustainable farming. They also treat their staff like family and provide housing for all. Cave Amadeu Brut Rose is made using the traditional, or champenoise, method. The wine is 100% Pinot Noir, with minimum 12 months aging. The wine is a lovely salmon/rose gold color. Aromas of citrus, red berry and spice. Crisp refreshing acidity with flavors of lemon, strawberry, raspberry, cherry, peach, pastry, cream and toast. It has a fine, delicate bubbles. This is a quality wine & exceptional value at $19. Pair with strawberry compote topped Brie, duck paté with croutes, smoked salmon sushi, caviar or seafood paella. Video review available on Instagram Familia Geisse Sparkling Wine