CategoriesAppetizers Tastings
Taralli
Italian snack : easy 250 grams semolina flour 250 grams unbleached all purpose flour 1 T. salt 1 T black pepper, coarsely ground, a pinch of saffron ¼ teaspoon active dry yeast 200 milliliters olive oil 175 milliliters white wine Put the yeast in the wine. Mix the flours, add
CategoriesFish Tastings Wine & Spirits
Halibut and Chardonnay
Halibut with Brown Butter Sauce Pour a tablespoon or two of olive oil into a well-made heavy skillet and set on barbecue, two burners going if possible, at medium high heat. When oil is hot, but not smoking, use a oven mitt to swirl to evenly coat the pan, then
CategoriesBaking Tastings Vegetables
Macaroni & Cheese BBQ
Cheese – grated Guyère – will melt into a creamy sauce to surround a mound of great noodles and easily become the comfort food staple Mac ‘n Cheese. Simply boil the noodles for about 10 minutes until they are slightly less than perfectly done. You can use the pan you’ll
CategoriesTastings Wine Tasting Notes
Touraine
from Alain de la Treille Smell: mineral, pear, dust & ice (or maybe it’s springtime in Summit County, Colorado, when the sides of the roads look like ice weeds). Medium to light body, gold color. Acidity: bright and medium high. Taste: cold sliced pear with a squeeze of meyer
CategoriesAppetizers Tastings
Bruschetta – BBQ
Three day old french bread – baguette cut in 1/2 inch slices – was toasted on the barbecue. The shallots, eggplant and garlic were sautéed on the side burner after being tossed with some lemon agrumato olive oil from Santa Fe Olive (Oil and Balsamic). When slightly browned, the eggplant
CategoriesAppetizers
Nachos – BBQ
With no kitchen — yet — we make everything we possibly can on our newish barbecue, a Rogue from Napoleon, like these Nachos. Who would have guessed that nachos would benefit from smoking on the grill? But when you warm up chilies the flavor increases, and everything set in the
Sea Bass Grilled
One-half pound of sea bass, painted with lemon agrumato olive oil was set on a bed of fresh sorrel in a 1/4 size hotel pan. A few thin lemon wedges and some curls of shallot were sprinkled on top. Then a 1/4 cup of dry white wine poured into the
Hot Chicken Sandwich
Images: Assemble the sandwich With Kale Slaw Hot from the barbecue, a chicken sandwich on BBQ-toasted brioche bun topped with a kale slaw. After grilling the chicken was sliced and tossed in a mix of Trader Joe’s garlic aioli and leftover Alfredo sauce. How to make this? If you’re
Salmon Salad Sandwich
Radishes, Toasted nuts and seeds A fresh baguette was warmed on the barbecue, while we chopped together a salmon salad to spread on it. We made our own open-faced sandwiches at the table, alternating between salmon and a butter & radish one. Meanwhile, the nuts where roasting on the barbecue