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WFP - A Toast to Randy Pausch ......
Wine food pairing takes a time to announce the passing of Dr. Randy Pausch. Randy made national news last September when he delivered his famous "Last Lecture" to a packed audience at Carnegie Mellon University. Yes, indeed it was his last lecture, as Randy was dying of Pancreatic Cancer.
I have followed his inspirational journey with awe, laughter and, of course sadness ... my sister died of this same horrible cancer that knows no long term survivors. Randy did so much for the education and awareness of this disease and even spoke before congress, pleading for more research funds. Randy Pausch certainly is and was a hero .... may you rest in peace ....
I would like to propose a toast to all the friends and family that pancreatic cancer has left behind and to all the brave souls that have fought a brave fight and have succumbed .... CHEERS!
To read Randy's autobiography you can click on this link ....
I have followed his inspirational journey with awe, laughter and, of course sadness ... my sister died of this same horrible cancer that knows no long term survivors. Randy did so much for the education and awareness of this disease and even spoke before congress, pleading for more research funds. Randy Pausch certainly is and was a hero .... may you rest in peace ....
I would like to propose a toast to all the friends and family that pancreatic cancer has left behind and to all the brave souls that have fought a brave fight and have succumbed .... CHEERS!
To read Randy's autobiography you can click on this link ....
Wine Food Pairing - Urech Quads Stomp Grapes!
Wine food pairing, well actually this is just the wine making portion.I ran into this blog called The Urech Quads
while surfing the internet. These little darlings are showing us all how it is done and that you are never to young to enjoy wine making.
It started out with 2 of them and then all four joined the party.
The girls are River, Rayne, Julianne (JuJu) and Skye. The girls, from Texas are 20 months old and were the star attraction at the Wine-making Festival at Chez Pop-Pop. The girls were in charge of mashing the grapes and, as you can tell, they were quite good at it!
Their Mom Misty wrote me:
"As for having 4 at one time, it has been a blast, but definitely not for the faint of heart!"
Holy smokes, I can believe that!
To check out the latest on the Urech quads go to: http://urechquads.blogspot.
Wine food pairing ... here's a toast to the Urech quads. CHEERS!
Wine Food Pairing - Macaroni's Grill
Wine food pairing can be done all over the country. This last weekend we headed up to the Orlando area for a business meeting and stopped off at the Macaroni Grill in Kissimmee .... that is pronounce Ki-sim-me, for a bit of food and wine!Matt was our waiter and did a wonderful job of keeping us in food and spirits, as you can see by my "pink" cheeks!
Bi AL had the fettuccine Alfredo, what else could you expect from a guy named Alfred? I had the lasagna and it was totally YUMMO!
The Caesar salads were brought out first and the greens were crisp, fresh and the dressing had just the right tang. The wonderful warm dipping bread had me weak in the knees!
We paired the whole dinner with their house Chianti and it worked wonderfully. I guess there is a reason that it is the only house red on the menu.
For a very reasonable price we had salads a bottle of wine, entrees and dessert .... under $80! In a tourist area like that I was quite surprised!
We will definitely do more wine food pairing at Macaroni's Grill. CHEERS!
WFP ... Let's Hear it for Whitey Tighties!
I was watching on the news last week where the Naked Cowboy is suing the M & M company for some ridiculous amount of money because they dressed up one of the blue "candy" guys in a cowboy hat and whitey tighties! YIKES!!What is this world coming to?
I think I should invite both of these "dudes" to my next wine food pairing get together and have bury the hatchet so to speak ... maybe strum a few tunes.
OK, I am looking for suggestions here, what kind of wine really pairs well with bologna?
Actually, this may be my age showing, but I kind of think the guy on the left is cute, what do YOU think?
Wine food pairing can certainly be silly! CHEERS!
Wine Food Pairing Party of the 4th!
What says America more than getting together with friends and family for the fourth of July? The birth of our nation is a pretty darn good reason!
Everybody brought a favorite dish and Donna and Carl provided all the BBQ we could eat! OH MY! Alfred was taste testing the Barefoot Pinot Grigio and gave it a "thumbs" up.
Midway through the festivities, John got us all together outside and read the Declaration of Independence. Something we don't hear often enough.
A wonderful time was had by all and hopefully we will all be together there next year!
Thanks Donna and Carl for your terrific hospitality!
Wine food pairing on the 4th of July. CHEERS!
Everybody brought a favorite dish and Donna and Carl provided all the BBQ we could eat! OH MY! Alfred was taste testing the Barefoot Pinot Grigio and gave it a "thumbs" up.
Midway through the festivities, John got us all together outside and read the Declaration of Independence. Something we don't hear often enough.
A wonderful time was had by all and hopefully we will all be together there next year!Thanks Donna and Carl for your terrific hospitality!
Wine food pairing on the 4th of July. CHEERS!
God Bless America!
Wine food pairing on this special Independence Day ..... always a time for good food with great friends and family. We plan on visiting some friends for a traditional BBQ. What could be better for the fourth?
My contribution will be the "deviled" eggs .... my special secret? Promise you won't tell anyone? OK......
Whip the hard boiled yolk with a bit of miracle whip light, pickled relish, Janes "crazy mixed up" salt, paprika and a touch of mustard. I take a zip lock bag, cut a small hole in one corner and "pipe" the mixture back into the egg white shell. Top with a small slice of jalapeno pepper and a sprinkle of paprika and we are good to go to the party!
Of course, I will bring a spot of wine along also ... I think I will go with the Bohemian Highway Chardonnay ... with its pear and apple flavors and a touch of citrus I think it will be the perfect pairing for all the tasty BBQ ahead.
I'm excited and of course I will take pictures to share, so stay turned for the party photos!
Lest we not forget .... we do need to pause for a moment in our fourth of July celebrations to give thanks for all the men and women who gave so much for us so we can live in this land of the free and the home of the brave.
God Bless America!
My contribution will be the "deviled" eggs .... my special secret? Promise you won't tell anyone? OK......Whip the hard boiled yolk with a bit of miracle whip light, pickled relish, Janes "crazy mixed up" salt, paprika and a touch of mustard. I take a zip lock bag, cut a small hole in one corner and "pipe" the mixture back into the egg white shell. Top with a small slice of jalapeno pepper and a sprinkle of paprika and we are good to go to the party!
Of course, I will bring a spot of wine along also ... I think I will go with the Bohemian Highway Chardonnay ... with its pear and apple flavors and a touch of citrus I think it will be the perfect pairing for all the tasty BBQ ahead.
I'm excited and of course I will take pictures to share, so stay turned for the party photos!
Lest we not forget .... we do need to pause for a moment in our fourth of July celebrations to give thanks for all the men and women who gave so much for us so we can live in this land of the free and the home of the brave.
God Bless America!
Tangy Tsatsiki and Refreshing Spritzer
Top 10 wine food pairing in the summer is so much different than in the cooler winter months. In the winter I like a lot of red wines for the full bodied richness and in the summer, well the summer needs cool, light and crisp.A favorite that I have enjoyed for many years is the white wine spritzer. In Europe it is very popular also, and that is where I really began to like them. Not only do spritzers cool you down, but with the added sparkling mineral water it just gives the body some extra needed hydration.
So, I got out my very favorite Tervis tumblers that state proudly "It's five o'clock somewhere" and whipped up a couple for my husband and myself. I like to use my own fizzy water that I make with my soda club machine.
The soda club machine is a nifty device for people that are ready to go "green" and not have all the extra plastic bottles around. The machine comes with a CO2 bottle and a couple of special reusable plastic bottles and you simply make your own club soda with your purified water from home! Cool beans.
Pour your club soda over ice and then add your favorite wine and you are good to go! YUM!
Earlier in the day I had whipped up some of our favorite Greek appetizer called tsatsiki. For any garlic lovers out there this is simply the best! Grate peeled cucumbers into a large bowl, dice as much garlic as you like ... we like a lot ... chop up some fresh dill and stir in nonfat plain yogurt. S&P to taste and let the flavors marry in the fridge for a few hours.
I serve this with toasted slices of baguette placed around the bowl of tsatsiki and let everyone dip! What a refreshing summer afternoon treat!
Wine food pairing, what fun. CHEERS!
Save the planet – drink Soda-Club! Carbonating bottles are reusable up to three years - no more empty bottles and cans to dispose or recycle. No batteries or electricity. Make sparkling water or over 25 soda flavors – regular, diet and caffeine-free.
Wine Food Pairing with "Drunken" Chicken!
Wine food pairing should be a lot of fun.. We are coming up to a long holiday and what better way to get the laughter going at your next picnic than to grill a drunken chicken or three! Many times this is called "beer" can chicken, but let's face it, if I sat in a hot grill for 1 1/2 - 2 hours with a beer can up my "hiney", I would hope to be a bit drunk!
Enough! This is an absolutely terrific way to do a whole chicken roaster. It comes out moist and delicious and really not much effort on your part. You can buy the roaster stand and the "drunken" chicken heads at amazon ... link is on the left side of page ..... one of the best buys you will ever make!
Get out your favorite chicken dry rub. I use Emeril's Southwest Flavor and pour some in a bowl so you don't contaminate it with "fowl" germs. Rinse and pat dry the bird, then place it on a plate for a quick rub down, inside and out. Next, get a can of beer out of the fridge and drink half of it .... now place the half full can into your roaster stand and slide your bird over the can in the roaster ( I don't need to be more specific, do I?).
I heat up my grill to 350, place a disposable aluminum roasting pan filled with about a cup of water on the grate and place the chicken roasting stand inside. The roasting pan catches any grease that drops and the water adds even more moisture to the bird. I always use indirect heat when I do this, so slide the pan over the unlit burner.
Roast until your fowl has an internal temp of 165, about 1 1/2-2 hours at 350. Check on it periodically, but I don't baste because I happen to like the crispy skin. Trust me, the inside will be moist and juicy!
Prepare all your side dishes, or have the gang all bring their favorites and there is less for your to do.
I like to pair this roasted chicken with a fruity Louis Jardot Beaujoleas. It is refreshing and simple and the tastes seem to please me. If it is really hot out, I will chill it a bit ... after all it is 90 degrees outside temperature down in Florida.
Wine food pairing should include a lot of laughter with good friends. CHEERS!
Enough! This is an absolutely terrific way to do a whole chicken roaster. It comes out moist and delicious and really not much effort on your part. You can buy the roaster stand and the "drunken" chicken heads at amazon ... link is on the left side of page ..... one of the best buys you will ever make!
Get out your favorite chicken dry rub. I use Emeril's Southwest Flavor and pour some in a bowl so you don't contaminate it with "fowl" germs. Rinse and pat dry the bird, then place it on a plate for a quick rub down, inside and out. Next, get a can of beer out of the fridge and drink half of it .... now place the half full can into your roaster stand and slide your bird over the can in the roaster ( I don't need to be more specific, do I?).I heat up my grill to 350, place a disposable aluminum roasting pan filled with about a cup of water on the grate and place the chicken roasting stand inside. The roasting pan catches any grease that drops and the water adds even more moisture to the bird. I always use indirect heat when I do this, so slide the pan over the unlit burner.
Roast until your fowl has an internal temp of 165, about 1 1/2-2 hours at 350. Check on it periodically, but I don't baste because I happen to like the crispy skin. Trust me, the inside will be moist and juicy!
Prepare all your side dishes, or have the gang all bring their favorites and there is less for your to do.
I like to pair this roasted chicken with a fruity Louis Jardot Beaujoleas. It is refreshing and simple and the tastes seem to please me. If it is really hot out, I will chill it a bit ... after all it is 90 degrees outside temperature down in Florida.
Wine food pairing should include a lot of laughter with good friends. CHEERS!
Wine Food Pairing - Summer Salad, YUM!
For some of the best wine food pairing, just improvise. We all know that I have been whining (pun intended!) about the summer heat. You and the family are hungry, but nobody wants anything heavy and you don't want to heat up the kitchen. Salads are always a terrific option and you can be creative!
Take a bag of "spring" mix lettuce, yes, I always give it another wash and you should, too and put it in a favorite serving bowl ... with salads it is easy to have a great presentation without going to any big deal. Now just begin to build with what you have. When I shop at the store, I always look for colorful items, you know, that look "pretty" and also taste good.
Slice up some red onion, fresh tomatoes and mushrooms. I also like to slice a hard boiled egg, crumble some real bacon bits on top and I usually have some boneless, skinless chicken breast around. I always cook for chix for Houdini, he doesn't mind sharing if he gets a sample!
Now, let's dress it up a little bit with finely sliced basil from the garden, it really gives a salad an incredible flavor, sprinkle some sharp cheddar on top and instead of croutons, use roasted pumpkin seeds. A quick turn of the salt and pepper grinders and it is ready for the table.
I let everyone dress there own salad at my house. After all, we are all adults, but my husband and I usually go with a basalmic vinegar and pumpkin seed oil straight from the Styria region of Austria. This totally YUMMY and nutritious.
I pair this with whatever white wine I have chilled in the fridge at the time. Of course, that usually means a crisp, dry Pinot Grigio from Italy and this makes it even more YUMMO ....
In the summer, wine food pairing, a terrific salad and a chilled white wine ... YIKES ... life is good! CHEERS!
Take a bag of "spring" mix lettuce, yes, I always give it another wash and you should, too and put it in a favorite serving bowl ... with salads it is easy to have a great presentation without going to any big deal. Now just begin to build with what you have. When I shop at the store, I always look for colorful items, you know, that look "pretty" and also taste good.
Slice up some red onion, fresh tomatoes and mushrooms. I also like to slice a hard boiled egg, crumble some real bacon bits on top and I usually have some boneless, skinless chicken breast around. I always cook for chix for Houdini, he doesn't mind sharing if he gets a sample!
Now, let's dress it up a little bit with finely sliced basil from the garden, it really gives a salad an incredible flavor, sprinkle some sharp cheddar on top and instead of croutons, use roasted pumpkin seeds. A quick turn of the salt and pepper grinders and it is ready for the table.
I let everyone dress there own salad at my house. After all, we are all adults, but my husband and I usually go with a basalmic vinegar and pumpkin seed oil straight from the Styria region of Austria. This totally YUMMY and nutritious.
I pair this with whatever white wine I have chilled in the fridge at the time. Of course, that usually means a crisp, dry Pinot Grigio from Italy and this makes it even more YUMMO ....
In the summer, wine food pairing, a terrific salad and a chilled white wine ... YIKES ... life is good! CHEERS!
Wine Food Pairing Goes Mexican!
Wine food pairing ..... sometimes while I am dancing around my kitchen, usually after a couple of glasses of wine, I just want to shout OLE` and whip up some quesadillas from scratch. Well, not really scratch because I buy the flour tortillas already made and just add my fillings and grill!
I like to make mine with shrimp, garlic and onions. Now, I usually saute the onions and garlic together in a little EVOO to sweat them down a bit ... like its not sweaty enough here in Florida in the summer! Then I toss the shrimp in for just a minute to get them flavorized, is that a word? I don't want the shrimp guys to get over cooked and chewy.
Now I have my king sized fry pan out with just a spritz of pam so they don't stick. I build the quesadillas with a sprinkling of Mexican mix cheese then I spoon over my shrimpie mix and then another dusting of cheese .... put the top tortilla on and I am ready for the pan ... get it to a medium high heat and watch it ... you don't want them to burn ... just get a bit brown and crispy.
Flip once and then gently remove to a large platter. I use the large flour tortillas so one of these guys is enough for two people. I use my pizza cutter or even my kitchen scissors to slice the quesadilla into generous pieces.
Garnish with a small bowl of homemade salsa and another of sour cream .... YUMMO! Now for the wine ..... How about a nice Merlot from the Barefoot wineries. I always chill my red wines in the summer here. After all, room temperature is over eighty with the AC on! Holy smokes, this was good enough to do a little tango around the kitchen island.
Wine food pairing, south of the border, ole`. CHEERS!
I like to make mine with shrimp, garlic and onions. Now, I usually saute the onions and garlic together in a little EVOO to sweat them down a bit ... like its not sweaty enough here in Florida in the summer! Then I toss the shrimp in for just a minute to get them flavorized, is that a word? I don't want the shrimp guys to get over cooked and chewy.Now I have my king sized fry pan out with just a spritz of pam so they don't stick. I build the quesadillas with a sprinkling of Mexican mix cheese then I spoon over my shrimpie mix and then another dusting of cheese .... put the top tortilla on and I am ready for the pan ... get it to a medium high heat and watch it ... you don't want them to burn ... just get a bit brown and crispy.
Flip once and then gently remove to a large platter. I use the large flour tortillas so one of these guys is enough for two people. I use my pizza cutter or even my kitchen scissors to slice the quesadilla into generous pieces.
Garnish with a small bowl of homemade salsa and another of sour cream .... YUMMO! Now for the wine ..... How about a nice Merlot from the Barefoot wineries. I always chill my red wines in the summer here. After all, room temperature is over eighty with the AC on! Holy smokes, this was good enough to do a little tango around the kitchen island.
Wine food pairing, south of the border, ole`. CHEERS!
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