A wonderful party hosted by my friends Carol and Jim Kinkead was once again the place to be for viewing the Christmas Marco Island Boat parade ... kind of like being on the 50 yard line!
Jim made sure that I had my "most" fave Santa Margarita Pinot Grigio ..... and plenty of it ... what can I say ... life is good ... take a quick watch ..
Rod McKenzie provided the music and outdid himself. He played Jimmy Buffett everytime I asked ... oh MY!
Wine food pairing on the Marco River. CHEERS!
We all gathered across the street at our friend and neighbors house, the Smith's and had a terrific time. Joanna, being a wonderful hostess, as well as a terrific cook, had a Ziti Feast that was to die for ... I paired this hearty fare with a Concha Y'Toro Cabernet Sauvignon from Chile. This red wine paired well with the ziti, as well as those divinely delicious brownies that she makes ... YUMMO!
Now, while we all munched and sipped on our wine and food extravaganza, the sun was dipping into the Gulf of Mexico. We waited breathlessly for a green flash, but alas, the only show was to come later, when the boats from our tiny Isles put on their finest display as they cruised past us on the Marco River.
Take a watch of my video and see what you think ....
Wine food pairing along with good friends make for a terrific evening. CHEERS!
I enjoyed this video with a plate of turkey and all the trimmings along with slightly spicy Gewurztraminer from Austria ... LOL. Austrian wine is always a good wine food pairing match for the holiday bird.
I sitting at my computer looking out to the bay enjoying a chilled glass of Pinot Grigio and reading my emails. Now many of my emails are spammy and annoying, but this from Brewski and his friend Randy got my chuckling ... BTW ... they really need to get a job ... a lot of creativity going to waste!
Sent: Saturday, November 28, 2009 9:02 AM
Subject: Smoking turkey
Am smoking a turkey tomorrow. Any “SAGE” advice.
Sent: Saturday, November 28, 2009 11:18 AM
Subject: RE: Smoking turkey
1. Be sure to have a new Bic clicker thingy as turkeys are sometimes very hard to keep lit
2. Try to do it on a day when it’s not to Chili
3. I have found that the only brine necessary is for you
4. The above works well if Marjoram and Rosemary or Herb are Cumin over
5. Allow plenty of Thyme
6. Be careful with the Anise as too much will give the bird a crappy taste
7. When your done be sure to Curry the hot bird carefully
8. Serve your creation with Relish
9. Don’t let my advice Rub you the wrong way
10. You should know better than to ask an old Salt
11. The party will be over when Tarragon
Sent: Saturday, November 28, 2009 1:57 PM
Subject: RE: Smoking turkey
How many awards did you win with this recipe???
Sent: Monday, November 30, 2009 7:28 AM
Subject: RE: Smoking turkey
How did the bird turn out??
Sent: Monday, November 30, 2009 11:31 AM
Subject: RE: Smoking turkey
Well I will tell you how the party went.
One guy got so drunk he tried to bay at the moon.
For flowers we had a bouquet garni on each table
There were some younger parents there so we had a cardamom program so we did not serve anyone underage
Our neighbor chervil do just about anything when she drinks too much
One guy went to the barber to get a dandicut for the party
One couple rode their cow and the cloves from its feet wrecked my driveway
Ginger really liked the turkey
I must have added enough sodium chloride because no asked “Please pass the saltpeter”
One guy grew some root crops in his pasture and he brought the horseradish
There was one jerk at the party
We had to use mace on him
Although she is a nutmeg can be fun at any occasion.
We had a magician who did an open sesame trick
One guy threatened to sumac when he caught Mac with his wife out in the woods
We tried to pepper the party with jokes to keep everyone interested.
I cheated and got a spice catalog to write this. I do not have too much time on my hands, I just elected to do this today instead of cleaning the garage.
I overcooked the turkey a little, but recovered by cutting it up, pouring some juices on it and sealing it up and warmed it in the oven. The thermostat on my new smoker needs to be checked. It cooked much faster than turkeys have cooked in the past.
Oh My .... wine food pairing ... I think I need another glass of wine. CHEERS!
What kind of music did the Pilgrims like?
Which side of the turkey has the most feathers?
Why did they let the turkey join the band?
Because he had the drumsticks
Why did the police arrest the turkey?
They suspected it of fowl play
What's the key to a great Thanksgiving dinner?
What did the turkey say before it was roasted?
Boy! I'm stuffed!
OK, I just had an awesome turkey casserole prepared by my good friend Aunt Patti. If I remember correctly she said that it was an old family recipe that she had "tweaked" a bit. Filled with wild rice, turkey (of course) bacon along with cream of mushroom soup, fresh mushrooms, onions and topped with panko crumbs, it was a delicious hearty and savory mix.
It was just the perfect foil for the chilled Cavit Pinot Grigio that I sipped before, during and after this feast. Crisp and in light character with terrifc scents and fruit flavors ... what is not to love about this wine and food combo?
Turkey in all forms make for some super wine food pairing ... gobble, gobble ... it is all about the good times along with the turkey and wine. CHEERS!
Wine food pairing ... as you all know, I love an adventure that includes wine and food, but the awesome wine food pairing event that I was privileged to attend certainly is at the top of my list!
Guests of Drs. Darlene and James McCord ... Alfred, Houdini and I ... along with a chosen few were treated to a delightful 5 course culinary experience at the Pinot Brasserie located in the Venetian Hotel in Las Vegas.
Pinot Brasserie has the warm ambiance of an urban Parisian brasserie. Celebrity chef Joachim Splichal traveled to France to locate accessories and antiques that provide the perfect backdrop for his signature California-French cuisine paired with an award winning wine list. We dined on a "killer" surf and turf and a decadent chocolate soufflé ... Oh MY ... and that doesn't include the cocktail party leading up to dinner where I sipped a Pinot Grigio that was crisp and chilled to perfection while munching on yummy Hors d'oeuvres. Those tasty pre-dinner treats ranged from puffed to flaky and all totally delish!
I have included some of the pictures that I snapped while enjoying every sip and morsel ....
We began our adventure with Baby Field greens, caramelized Bartlett pear, Roquefort crostini with a pear cider vinaigrette. What better way to set the pace ... Louis de Sacy, Tradition Brut, N.V. Champagne a delicate golden color with lots of tiny bubbles ... tickled the tongue and promised the palate good things to come!
Onion soup Gratinee Baguette, Gruyere cheese was our second course. This wonderful warming soup was paired with Justin, Paso Robles 2007 Chardonnay. This bright, crisp wine with flavors of peach, apricot, Meyer lemon and vanilla was the perfect compliment for the hearty soup. A mixture of deeply colored, caramelized onions, chicken stock, and layers of toasted French baguette.
Topped off with a thick, creamy cheese crust it tasted as good as it looked!
Our entree was Maine lobster and a "grilled to perfection" Filet Mignon, potato mousseline, mushroom, creamy spinach and Bordelaise sauce. With this we enjoyed a "Two Rivers" 2002 Cabernet Sauvignon. Houdini and I shared and I swear he was smacking his furry little lips... LOL!
Our fourth course was a Fromage ... an assortment of delicious imported and domestic cheeses accompanied with honeycomb, raisin walnut bread, grape and fig compote. Served with Penfolds Tawny port ... can you say YUMMO?
Now, for our fifth and final course ... a Belgian chocolate souffle served with a Gran Gala orange liqueur sauce. Now really ... what's not to love about this?
Chef Joachim Splichal is a leading figure in America's evolving food and restaurant industry. In 1995 he was inducted into the James Beard Foundation Who's Who of Food & Beverage in America, was named "Best California Chef" by them in 1991, and has twice been nominated "Best Chef of the Year" in 1991 and 1994. He was named in 1996 "Treasure of Los Angeles" by the Central City Association and Los Angles Mayor Richard Riordan. In 1997 he was voted Restaurateur of the Year by the California Restaurant Writers Association.
OK, enough of this silliness ... it is still HOT in Florida and sometimes it is just nice to have a light veggie meal versus a heavy meat laden one. So I took my "squash" and sliced up several, quite thin with my mandolin ... long ways ... like lasagne noodles and layered them in a glass casserole dish along with marinara sauce, chopped basil, fresh mushrooms and sliced sweet vidalias. Between each layer I sprinkled various cheeses ... a sharp cheddar, mozzarela and them a grated parm. On the very top went some panko bread crumbs along with the cheese.
Popped into the 375 degree oven for 45 minutes. The last 10 minutes I slid a tray of my very awesome garlic bread in to toast up. I could tell right away that it would be scrumptious from the aroma's coming from the oven ... oh MY!
I paired this ""lasagne" with a Concha y Toro Casillero del Diablo Sauvignon Blanc 2008 from Chile. This is a clean bright wine, straw in color has slightly greenish hues. Fresh, citrus with notes of peaches and hints of gooseberry it made the meal a hit!
What's not to love about wine and food that is at its very peak of freshness? Wine food pairing is sometimes about the creation of simple, fresh meals. CHEERS!
PS. for some cool new cookware and gadgets check out ....
Don't be sad if you didn't make this production ... I'm sure that there will be a few more.
It is amazing what a chilled pinot grigio and a hand full of nuts can do.
Wine food pairing. CHEERS!
Comedian and radio host Bob Zany from The Bob and Tom Show performed live and he had everyone roaring with laughter .... take a watch ...
A chilled Chardonnay and hot comedy ... wine food pairing ... it's all about the fun. CHEERS!
These first few cool (70's) mornings in the autumn are some of my favorite in Florida ... I just had to get out the camera and throw together a quick video so everyone could enjoy our pond, the orchids and of course, the Koi Kiddies.
Too bad you can't a have a tastie of bread, too ... LOL!
Wine food pairing ... sometimes it is all about the fellowship. CHEERS!
The Value of a glass of wine ...
"Sometimes when I reflect back on all the wine I drink I feel shame. Then I look into the glass and think about the workers in the vineyards and all of their hopes and dreams . If I didn't drink this wine, they might be out of work and their dreams would be shattered.
Then I say to myself, "It is better that I drink this wine and let their dreams come true than be selfish and worry about my liver."
~ Jack Handy
WARNING: The consumption of alcohol may leave you wondering
what the hell happened to your bra and panties.
"I feel sorry for people who don't drink wine. When they wake up in the morning, that's as good as they're going to feel all day. "
WARNING: The consumption of alcohol may create the illusion
that you are tougher, smarter, faster and better looking than most people.
"When I read about the evils of drinking wine, I gave up reading."
~ Henny Youngman
WARNING: The consumption of alcohol may lead you to think
people are laughing WITH you.
"24 hours in a day, 24 beers in a case. Coincidence? I think not."
~ Stephen Wright
WARNING: The consumption of alcohol may cause you to think
you can sing.
"When we drink, we get drunk. When we get drunk, we fall asleep. When we fall asleep, we commit no sin. When we commit no sin, we go to heaven. So, let's all get drunk and go to heaven!"
~ Brian O'Rourke
WARNING: The consumption of alcohol may cause pregnancy.
"Beer is proof that God loves us and wants us to be happy."
~ Benjamin Franklin
WARNING: The consumption of alcohol is a major factor in dancing like a retard.
"Without question, the greatest invention in the history of mankind is beer. Oh, I grant you that the wheel was also a fine invention, but the wheel does not go nearly as well with pizza."
~ Dave Barry
WARNING: The consumption of alcohol may cause you to tell your
friends over and over again that you love them.
To some it's a six-pack, to me it's a Support Group. Salvation in a can!
~ Dave Howell
WARNING: The consumption of alcohol may make you think you can
logically converse with members of the opposite sex without spitting.
And saving the best for last, as explained by Cliff Clavin, of Cheers.
One afternoon at Cheers, Cliff Clavin was explaining the Buffalo Theory to his buddy Norm.
Here's how it went:
"Well ya see, Norm, it's like this. A herd of buffalo can only move as fast as the slowest buffalo. And when the herd is hunted, it is the slowest and weakest ones at the back that are killed first. This natural selection is good for the herd as a whole, because the general speed and health of the whole group keeps improving by the regular killing of the weakest members.
In much the same way, the human brain can only operate as fast as the slowest brain cells. Excessive intake of alcohol, as we know, kills brain cells. But naturally, it attacks the slowest and weakest brain cells first. In this way, regular consumption of beer eliminates the weaker brain cells, making the brain a faster and more efficient machine. That's why you always feel smarter after a few beers."
WARNING: The consumption of alcohol may make you think you are whispering when you are not.
Well, wine food pairing brings you only the best in wine blogs.
OK, so I put my thinking cap on and came up with a variation of a couscous dish that I had up in Melborne Florida a couple of months ago. It was cool and refreshing ... sounded perfect!
Now, I digress here a bit, but I had just harvested my one and only pineapple ... yes ... my very own pineapple ... I thought that it deserved something special, also ...
I broke out my Israeli couscous. Israeli couscous is made of little spheres of toasted pasta and looks like a necklace that has become unstrung. This pasta is also called Middle Eastern or pearl couscous and is a cousin to the coarser Mediterranean fregola.
I toasted this in a saute pan first to bring out that nice nutty flavor, added curry powder then simmered it in chicken stock. Like all pastas, simmer the little beads until they soften. You'll notice that this grain absorbs the liquid, so there's little to drain off. On the side I prepped a cup of mayo, blended in more curry powder and some of the juice from the fresh pineapple ... a few bits of left over rotisserie chicken to make this a meaty dish for the gang.
OK, combine all the ingredients, fold in chunks of pineapple ... spoon this on to a few romaine lettuce leaves on a large platter and garnish with toasted sliced almonds and frozen baby peas (they give a nice crunch and a burst of sweetness as they thaw). Oh MY! Refreshing, tasty ... just what the doctor ordered on a summer's day.
A cold white wine spritzer on ice and life is not only good, it is great!
Wine food pairing .. it is all about the wine and food. CHEERS!
Edamame is a green vegetable, also known as the soybean. It is harvested at the peak of ripening right before it reaches the "hardening" time. The word Edamame means "Beans on Branches," and it grows in clusters on bushy branches.
To retain the freshness and its natural flavor, it is parboiled and quick-frozen. I found mine in the frozen food aisle at Wal-mart!
In East Asia, the soybean has been used for centuries as a major source of protein. As a snack, the pods are lightly boiled in salted water, and then the seeds are squeezed directly from the pods into the mouth with the fingers.
Now you guys know that I am all about flavor and plain old soybeans, while nutritious, just don't cut the mustard. SOOOoooo ..... I re-created Roy's seasoning ... used at the famous Roy's Restaurants.
Into a ziploc went sugar, cayenne and kosher sea salt ... toss in the thawed par-boiled soybeans, give a quick shake and heap them into your serving bowl ... too simple ... and tasty!
I paired this "bad boy" up with a chilled Chardonnay and everyone was thrilled ... and toasty. Remember salt does make you thirsty ... LOL!
Wine food pairing with edamame ... who would have thought? It's all about creativity .... CHEERS!
Wine food pairing thought this was just too funny not to share with everyone. Wine, food, carbs and grease ... it's all about the fun. CHEERS!
MY LIVING WILL
Last night, my friend and I were sitting in the living room and I said to her,
'I never want to live in a vegetative state, dependent on some machine and fluids from a bottle. If that ever happens, just pull the plug.'
She got up, unplugged the Computer, and threw out my wine.
She's such a bitch.....
OK, maybe it is just funny because I can relate. Wine food pairing, it's all about the wine. CHEERS!
Take the quiz and see how you do, just click the picture .... I scored just over 50% ... I guess I should just stay home!
Wine food pairing ... wine ... slurp ... food ... burp .... look into my eyes ... CHEERS!
Pincher's Crab shack had excellent service, even though we had a large group. Our waitress, Jess, was super and she kept us in line as best she could!
Pincher's has 2 for 1 happy hour all day and a super menu with all types of goodies. If you get by Tin City in Naples, Florida be sure to stop in and say Hi.
Wine food pairing is all about the food, fun, friendship and a few spirits. CHEERS!
Now take a look at this and tell me what you think?
I was enjoying a nice Chilean red when I first saw this advertised and laughed so hard I almost had wine come out my nose. In fact, I think the Chia Pet goes quite nicely with red wine ... lol ...
Wine food pairing ... check it out for yourself. CHEERS!
Take a look at the fun we had last weekend ...
The mango salsa was made with mangoes from our neighbors tree ... yummy ... pair the whole dinner with a chilled, crisp pinot grigio and you have the best that Florida has to offer.
Wine food pairing, it is all about the food. CHEERS!
Summer time in Florida means that you can always get a great seat at all the terrific eateries without a wait. What better place to go hang out than Capt. Brien's comedy club?
The cool "club" atmosphere was just perfect on a brutally hot humid Florida afternoon. James, our waiter, was terrific ... friendly, knowledgeable he made the afternoon a treat!
I went for the house pinot grigio, chilled and crisp it was the perfect compliment to my shrimp and avocado club sandwich.
BigAl decided on his standard fare of grilled chicken Caesar ... mmm ... crispy lettuce and a tangy dressing.
We were much too early for the entertainment ... Capt. Brien's is famous for his "off the hook" comedy club ... so we just had to keep ourselves entertained ... oh my!
A great afternoon with super wine and food ... two thumbs up for Capt. Brien.
Wine food pairing on a Saturday afternoon. CHEERS!
This is my kind of study!
(CBS) This story was first published on Jan. 25, 2009. It was updated on May 21, 2009.Wine food pairing ... here is to your health. CHEERS!
Eighteen years ago, 60 Minutes first examined the so-called French paradox, which suggested that the French - despite a high fat diet and high consumption of wine - had a remarkably low incidence of heart disease compared with Americans. Most researchers agreed that there was something in the wine that offered protection, and a few years later, even the highly cautious federal dietary guidelines say that moderate consumption of red wine can be beneficial.
As 60 Minutes reported in January, scientists across the country have identified a substance in red wine called resveratrol that they believe might do more than just protect the heart, but could in very high concentrations significantly extend life by preventing a number of age related illnesses.
If they're right, we all may soon be taking a pill that could give us an extra decade or two of healthy old age.
When you arrive ... have a glass of wine for me. CHEERS!
AHHHH .... wine food pairing ... it is all about the great food and wine .... but don't forget a good dash of humor! BTW I'll have the Chianti with the lasagna that I didn't order ... LOL!
Wine food pairing ... right now in South Florida, where I live, it is HOT ... up in the 90's already .. YIKES!!! Who wants to eat heavy food and sip on a full bodied red ... not me, anyway ...
I barely can stay out of the sprinkler in the yard ... LOL!
So ... for an appetizer that substitutes for a dinner down here, I have chosen to do peel and eat shrimp that I can prepare ahead of time. I like my shrimp with a bit of zip to them ... so many times you get them already steamed and the only thing you taste is the cocktail sauce that you dip them in ... a real thumbs down for me ... so I do it myself.
Large shrimp that I have peeled, de-veined with the tails still on .... I would rather have the mess of peeling at the kitchen sink and I also like the seasonings to actually season the shrimp.
* 1/2 cup water
* 1 pound shrimp 1 pound shrimp
* 4 teaspoons Old Bay® Seasoning
* 1/2 cup vinegar
* 1/4 cup beer
* 2 teaspoons Tony Chacheres Original Creole Seasoning .. for the "zip"
I put all of the ingredients in the pot, stir well and bring to a boil ... then turn off the "fire" and add the shrimp, cover for about 2-3 minutes and you should be good to go! Check the shrimp for a nice pink color ... you don't want to over cook these bad boys and get them chewy. Refrigerate until ready to serve.
I dip in Thomas Fish Camp Cocktail Sauce ... with a tangy taste of horseradish and mustard it is the perfect cocktail sauce!
Now, we all know that we need some fresh veggies to go with our "dinner" and to avoid getting silverware out on the table, a quick platter of crudites that you can pick up with your fingers, is the way to go ... I usually go for the baby carrots, some "negative calorie" celery and a cherry tomato or two and to dip ... I mix up:
- 1 cup plain yogurt
- 1 cup mayonnaise
- 1/2 tsp. salt
- 1/2 tsp. garlic powder
- 1/4 tsp. pepper
- 4 oz. Bleu Cheese crumbles
this is a quick tasty dipping sauce for the veggies and you can place it in the middle of the platter to make it easy for everyone!
One of my very favorite drinks on these hot, muggy days is a white wine spritzer .... I like to add a personal touch to these traditional drinks and make them extra special.
Start with lot's of ice, then add pinot grigio, club soda and xango, to taste. Xango is a mangosteen based juice ... not only does it taste great, but it has tons of antioxidants so it is good for you, too! With a squeeze of fresh lime ... oh MY! Life is good!
With food and wine like this, it almost makes you wish for summer days everyday.
Wine food pairing ... fun in the sunshine. CHEERS!
We recently stopped in at Brother's BBQ, owned by former Philadelphia Eagle Freddie Mitchell ... what a treat! The restaurant serves a large plateful of delicious meaty ribs for under $10 and this comes with a choice of 2 homemade side dishes.
The real treat was the special BBQ sauce ... I asked Freddie, yes, he was passing through the restaurant keeping the diners entertained ... what was in the sauce. He wouldn't give me the secret recipe, but would say that it was mustard based ... I bought some to take home and I still haven't come close to duplicating it with its depth and richness...
It was a terrific meal and next time we pass by Lakeland, Florida we will be sure to stop in again ... the only thing missing was the wine list ...Wine food pairing with sweet iced tea ... LOL:-)
My Mom passed away almost 7 years ago, but it doesn't matter because she is never far from my thoughts and I always get a bit teary eyed for a moment on Mother's Day.
So from Deenie, and all my "friends" some 50 years ago ...
Happy Mother's Day, Mom ...
lot's of love ... d
Wine food pairing, minus the wine equals Cinco de Mayo ... the sequel! It seems that we simply began where we left off after last years May 1st Pelican street event ...lol!
Aunt Patti and Brewski had a terrific, low key wine food pairing event for the friends in the neighborhood ... what a terrific idea they came up with ... make your own pizza!
All the toppings were sliced and diced ready for everyone to pick and choose from. Aunt Patti had already rolled the pizza dough out and we were green for go!
A crispy green salad was a great side ... of course this was dressed with pumpkin seed oil from Austria and then a pomegranate vinegar ... YUMMO!
I had a nice Cab from Chile and everyone else chose their favorite beverage ...
Wine, food pairing in the "hood" ....
To my friends who enjoy a glass of wine.... And those who don't.
As Ben Franklin said:
In wine there is wisdom,
In beer there is freedom,
In water there is bacteria.
In a number of carefully controlled trials, scientists have demonstrated
That if we drink 1 litre of water each day, at the end of the year we would have absorbed more than 1 kilo of Escherichia coli,
(E. Coli) - bacteria found in feces. In other words, we are consuming 1 kilo of poop.
However, we do NOT run that risk when drinking wine & beer (or tequila, rum, whiskey or other liquor) because alcohol has to go through a purification process of boiling, filtering and/or fermenting.
Water = Poop,
Wine = Health.
Therefore, it's better
To drink wine and talk stupid,
Than to drink water and be full of shit.
I'm doing it as a public service.... LOL!
Wine food pairing ... always an adventure. Cheers!
Chinese scientists zap wine-ageing process
It is not quite up there with the biblical miracle where water gets turned into wine but Chinese scientists say they have developed a technique for turning undrinkable plonk into a nice drop of vino.
Their idea of passing wine through an electric field to soften and age it has sparked the interest of one of New Zealand's leading wine scientists. New Scientist magazine reports on trials done by a team led by chemist Xin An Zeng at South China University of Technology in Guangzhou. The team found that a few minutes of exposure to an electric field can soften harsh red wine and produce the hallmarks of ageing - a more mature "nose", better balance and greater complexity.
Auckland University wine scientist Paul Kilmartin was interested in the Chinese study, saying he had been doing some work along the same lines. In his case they put carbon electrodes and very low electrical charges into barrels of wine for 12 weeks to slowly mature the wine, replicating the oxygenation process already used by winemakers to get their wines ready to market more quickly. Dr Kilmartin said a lot of maturation and softening processes that normally take months and years could be accelerated. "But winemakers are very worried about putting in large doses of oxygen or something where things change too rapidly." They could give the impression of an aged wine but could generate aldehydes - chemicals that give wine an "off" flavour. He said the Chinese technique could improve aspects of a wine that made it difficult to drink otherwise but it might not work for all wines.
Alan Rimmer of Stonecroft Winery in Hawke's Bay was sceptical of the Chinese research, saying electrical devices that claimed to speed up the ageing process had been around for some time and had never really taken off.
Meanwhile, an Australia doctor has created what is claimed to be the world's healthiest wine by boosting a naturally occurring antioxidant said to clean blood vessels and reduce the risk of heart attacks.
Sydney's Phillip Norrie says they have put 100 times more resveratrol than is normally found into each bottle. By keeping arteries free of fatty deposits the wine infused with the odourless, tasteless anti-oxidant acted as a "vascular pipe-cleaner".
Wine food pairing ... it is all about the wine and food .... CHEERS!
Wine food pairing does orzo .... who the heck is orzo? I had never cooked with this Italian "rice" before and really didn't know what a tasty pasta this was. Made of a hard semolina wheat, it is quite versatile.
I am always looking to broaden our eating experiences and decided to GOOGLE it up a bit and came up with a recipe that, I of course, tweaked a little to give it a Mexican flair to our wine and food!
I browned the pasta, uncooked, in EVOO and butter and then tossed in a handful of fresh garlic for extra flavor. The browning gives it a nice "nutty" flavor. Next I added a grated zucchini, yellow squash, sweet onion and carrot, letting them soften for a couple of minutes. To plump the orzo up I used a can of low sodium chicken broth and a can of diced tomato and green chile's ... the latter added a bit of heat to the dish. I cooked this for 10 minutes until the orzo was soft.
Now, I was hankering for a Mexican twist so I added fresh from the garden cilantro, lime zest ... be careful not to zest the pith ... and the juice of that same lime ... WOW ... just what the doctor ordered! I garnished this with a few "curls" of Parmesan cheese.
I paired this with a new wine that I found at the store ... a Carmenere from Frontera. Intense red in color with violet hues it looked delicious swirling in the wine glass. It had aromas of pepper, black plums, toast and vanilla and combined beautifully with our veggie orzo meal.
So now you know the answer to Orzo, who? Wine food pairing ... it is all about the food and wine. CHEERS!