My Yummy Local Life











{September 7, 2014}   Bread and {Wine HARVEST}

So about this every week food and drink pairing…sorry we’ve no caught up. There’s this epic event called Harvest where Gary works nearly every day and I usually helping on my weekends. So please hold until harvest is over and we promise we’ll be back as soon as possible.

For now. Have some ramen noodles, canned sardines and cheap beer.

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{August 4, 2014}   Bread and wine 26

Zucchini goat cheese pasta (paired with Page Springs Cellars Aglianico 2012- again)

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Zucchini Goat Cheese Pasta

Inspired by Gary’s brain and the idea that zucchini can be hidden in pasta found here

Ingredients:

Pasta 

zucchini, shredded

garlic, minced

peppers, julianned (from the garden)

Olives, sliced 

goat cheese, 6 oz log

How to:

Start your pasta water boiling and put a cast iron skillet over medium heat.

Sautee some garlic and fresh peppers (and olives if you like) from the garden in olive oil, in the cast iron but you already knew that didn’t you?, and mangle a zucchini with a vegetable peeler. Make it resemble thin strips of pasta and add to the skillet. When it’s all nice and toasty splash in some white wine and let cook for a bit. By now your pasta should be ready to hit the water. Add a full package of garlic and herb goat cheese to the skillet, kill the heat, and let it melt. By the time it does, the pasta should be ready. Serve all together in a bowl and pair with last night’s leftover psc aglianico. Don’t judge me. 

Tasting Notes:

Lisa:  This is one of the only pasta dishes that I ever actually request. It’s that good. And the wine was lovelier today than yesterday :)

Gary: The aglianico opened up beautifully overnight and paired wonderfully with the pasta. And don’t try to tell me that youv’e never had leftovers of last night’s wine with dinner the next night. I call shenanigans there.

1: Jamaican Mushroom Curry over Quinoa (paired with Domaine Chandon Blanc de Noirs)

2: Sweet Potato Hash with Eggs (paired with The Mamani Gin and Tonic)

3: Caprese Mac and Cheese (paired with Page Springs 2011 Chenin Blanc)

4: Pulled Pork & Collar Green Egg Rolls (paired with Vermouth Cocktail)

5: Sweet potato, parsnip latkes (paired with Page Springs 2012 GSPm)

6: Bowl o’ Noodles (pair with 2012 PSC Grenache- Or your favorite bottle of white wine)

7: Homemade pepperoni and mozzarella pizza (paired with a mystery shiner of wine that was quite good)

8: Galentine’s Dinner 2014: Southern Classics (paired with smoked whiskey sours and smoked lemonade)

9: Quiche Loraine (paired with Bronx Cocktail)

10: Baby back ribs with Salad (paired with a ‘shiner’ of Cellar Dweller’s Tarantula Hawk)

11: Guinness French Onion Soup with sourdough Ciabatta bread (paired with Guinness)

12: Savory French Toast (with wine orange juice spritzer)

13: Quinoa Burgers (paired with Guinness)

14: Goat flat steak with roasted root vegetables and rice (paired with 2012 Ercavio Blanco)

15: BBQ Tofu “Burgers” (paired with 2011 Zoe- Agiorgitiko wine)

16: Goat Leg Tikka Masala with rice (paired with Hibiscus flower Manhattans)

17: BLTL’s (Bacon, Lettuce, Tomato and Love) Sandwiches on Homemade Sourdough Bread (paired with Guinness)

18: Sushi Bowls (paired with Wanderlust Vermillion Red IPA)

19: Spinach, Goat Cheese and Bacon Omelet (paired with 2013 Paradis Rose wine)

20: Crab Cake Bites Salad (paired with James Bond ‘Vesper’ Martinis)

21: Skillet Mac & Cheese (paired with 2013 Eguren Tempranillo Rosé)

22: Tempe Caesar salad (paired with Rob Roy)

23: Mediterranean pasta (paired with 2012 Rojac Istra Slovenija Malvazija(Malvasia Istriana) )

24: Pita pizza (paired with mint iced tea)

25: Pepper and sausage (paired with Page Springs Cellars Aglianico 2012)

26: Zucchini goat cheese pasta (paired with Page Springs Cellars Aglianico 2012- again)

 



{July 28, 2014}   Bread and wine 25

Peppers and sausage (paired with Page Springs Cellars Aglianico 2012)

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Peppers and Sausage

Inspired by Jaime Oliver’s Sweet Cherry Tomato and Sausage Bake

Ingredients:

bell peppers, sliced

tomatoes, chopped (from the garden!)

Red onion, sliced

garlic, minced

balsamic vinegar glaze, 1/4 cup ish

bratwurst, 4 links

potatoes, mashed

How to:

Chop some red bell peppers, tomatoes, and red onions and toss in a cast iron skillet with some garlic. Place local sausages on top. Drizzle with good thick balsamic vinegar, or, reduce some cheap balsamic with sugar like I did and drizzle that on top. bake at 400 until sausages look delicious. Flip the sausages and repeat. (slice the sausages into thin slices for easy eating) Serve over rustic mashed potatoes and pair with that wine that you’ve been trying to not drink all year because, well, why not?

Tasting Notes:

Lisa: The sweet of the balsamic glazed veggies and sausage balanced the tannic “dry your mouth out and make it feel rough like a kittens tongue” wine. Pretty much the first time I’ve gone back for more of such a dry red wine…

Gary: Went beautifully with the 2012 PSC aglianico. Something about a rustic dish with a big, tannic italian red wine just works beautifully.

1: Jamaican Mushroom Curry over Quinoa (paired with Domaine Chandon Blanc de Noirs)

2: Sweet Potato Hash with Eggs (paired with The Mamani Gin and Tonic)

3: Caprese Mac and Cheese (paired with Page Springs 2011 Chenin Blanc)

4: Pulled Pork & Collar Green Egg Rolls (paired with Vermouth Cocktail)

5: Sweet potato, parsnip latkes (paired with Page Springs 2012 GSPm)

6: Bowl o’ Noodles (pair with 2012 PSC Grenache- Or your favorite bottle of white wine)

7: Homemade pepperoni and mozzarella pizza (paired with a mystery shiner of wine that was quite good)

8: Galentine’s Dinner 2014: Southern Classics (paired with smoked whiskey sours and smoked lemonade)

9: Quiche Loraine (paired with Bronx Cocktail)

10: Baby back ribs with Salad (paired with a ‘shiner’ of Cellar Dweller’s Tarantula Hawk)

11: Guinness French Onion Soup with sourdough Ciabatta bread (paired with Guinness)

12: Savory French Toast (with wine orange juice spritzer)

13: Quinoa Burgers (paired with Guinness)

14: Goat flat steak with roasted root vegetables and rice (paired with 2012 Ercavio Blanco)

15: BBQ Tofu “Burgers” (paired with 2011 Zoe- Agiorgitiko wine)

16: Goat Leg Tikka Masala with rice (paired with Hibiscus flower Manhattans)

17: BLTL’s (Bacon, Lettuce, Tomato and Love) Sandwiches on Homemade Sourdough Bread (paired with Guinness)

18: Sushi Bowls (paired with Wanderlust Vermillion Red IPA)

19: Spinach, Goat Cheese and Bacon Omelet (paired with 2013 Paradis Rose wine)

20: Crab Cake Bites Salad (paired with James Bond ‘Vesper’ Martinis)

21: Skillet Mac & Cheese (paired with 2013 Eguren Tempranillo Rosé)

22: Tempe Caesar salad (paired with Rob Roy)

23: Mediterranean pasta (paired with 2012 Rojac Istra Slovenija Malvazija(Malvasia Istriana) )

24: Pita pizza (paired with mint iced tea)

25: Pepper and sausage (paired with Page Springs Cellars Aglianico 2012)

 


{July 13, 2014}   Bread and Wine 24

Pita pizza (paired with mint iced tea)

Pita “Pizza”

(inspired by not wanting to use the stove or oven on a hot mid summers Arizona day)

Ingredients:

pita, 1 per person, homemade if possible

mozzarella cheese, 2 tbsp

bacon, 1 slice

pizza sauce, 1-2 tbsp

How to:

Top the pita (which you grilled outside if you are smart and live in Arizona) with sauce, bacon and cheese. Place in toaster oven for a light toast cycle. Once the cheese is melted it’s ready to go. Drink with mint ice tea because you are so bored with water and it’s too early to have a beer.

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Tasting Notes:

Lisa: This made me feel like I was eating a little kid lunch all grown up. We used to make pizza on English muffins and this seems pretty close. Everything was tasty and there was the bonus of not heating up the house to cook.

 

1: Jamaican Mushroom Curry over Quinoa (paired with Domaine Chandon Blanc de Noirs)

2: Sweet Potato Hash with Eggs (paired with The Mamani Gin and Tonic)

3: Caprese Mac and Cheese (paired with Page Springs 2011 Chenin Blanc)

4: Pulled Pork & Collar Green Egg Rolls (paired with Vermouth Cocktail)

5: Sweet potato, parsnip latkes (paired with Page Springs 2012 GSPm)

6: Bowl o’ Noodles (pair with 2012 PSC Grenache- Or your favorite bottle of white wine)

7: Homemade pepperoni and mozzarella pizza (paired with a mystery shiner of wine that was quite good)

8: Galentine’s Dinner 2014: Southern Classics (paired with smoked whiskey sours and smoked lemonade)

9: Quiche Loraine (paired with Bronx Cocktail)

10: Baby back ribs with Salad (paired with a ‘shiner’ of Cellar Dweller’s Tarantula Hawk)

11: Guinness French Onion Soup with sourdough Ciabatta bread (paired with Guinness)

12: Savory French Toast (with wine orange juice spritzer)

13: Quinoa Burgers (paired with Guinness)

14: Goat flat steak with roasted root vegetables and rice (paired with 2012 Ercavio Blanco)

15: BBQ Tofu “Burgers” (paired with 2011 Zoe- Agiorgitiko wine)

16: Goat Leg Tikka Masala with rice (paired with Hibiscus flower Manhattans)

17: BLTL’s (Bacon, Lettuce, Tomato and Love) Sandwiches on Homemade Sourdough Bread (paired with Guinness)

18: Sushi Bowls (paired with Wanderlust Vermillion Red IPA)

19: Spinach, Goat Cheese and Bacon Omelet (paired with 2013 Paradis Rose wine)

20: Crab Cake Bites Salad (paired with James Bond ‘Vesper’ Martinis)

21: Skillet Mac & Cheese (paired with 2013 Eguren Tempranillo Rosé)

22: Tempe Caesar salad (paired with Rob Roy)

23: Mediterranean pasta (paired with 2012 Rojac Istra Slovenija Malvazija(Malvasia Istriana) )

24: Pita pizza (paired with mint iced tea)



{July 6, 2014}   Bread and Wine 23

Mediterranean pasta (paired with 2012 Rojac Istra Slovenija Malvazija(Malvasia Istriana) )

Mediterranean Pasta

(inspired by our half gallon of homemade feta!)

Ingredients:

pasta

pepperoni, 1/2 cup

onions, 1 medium, sliced

garlic, 1-2 cloves, minced

olives, pitted, 1/2 cup

feta, 1-2 oz

white wine, a dash of whatever you’re drinking

 

How to:

Boil some noodles. While that’s going down, pan fry some pepperoni to get the fat and drain on a paper towel. Sweat some onions and garlic in the fat you rendered in the previous step. Add some olives and cook a bit more. Then add some crumbled feta and white wine. Mix until well incorporated, then add the pepperoni back in. Serve over pasta with the malvasia.

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Tasting Notes

Lisa: Simple, light and refreshing. The saltiness of the olives and feta goes nicely with the fat of the pepperoni. The malvasia istriana is not nearly as good as malvasia bianca, but does hit the spot for a white on a hot day.

Gary: Perfection when the temperature outside is in the triple digits. Malvasia anything is always lovely.

1: Jamaican Mushroom Curry over Quinoa (paired with Domaine Chandon Blanc de Noirs)

2: Sweet Potato Hash with Eggs (paired with The Mamani Gin and Tonic)

3: Caprese Mac and Cheese (paired with Page Springs 2011 Chenin Blanc)

4: Pulled Pork & Collar Green Egg Rolls (paired with Vermouth Cocktail)

5: Sweet potato, parsnip latkes (paired with Page Springs 2012 GSPm)

6: Bowl o’ Noodles (pair with 2012 PSC Grenache- Or your favorite bottle of white wine)

7: Homemade pepperoni and mozzarella pizza (paired with a mystery shiner of wine that was quite good)

8: Galentine’s Dinner 2014: Southern Classics (paired with smoked whiskey sours and smoked lemonade)

9: Quiche Loraine (paired with Bronx Cocktail)

10: Baby back ribs with Salad (paired with a ‘shiner’ of Cellar Dweller’s Tarantula Hawk)

11: Guinness French Onion Soup with sourdough Ciabatta bread (paired with Guinness)

12: Savory French Toast (with wine orange juice spritzer)

13: Quinoa Burgers (paired with Guinness)

14: Goat flat steak with roasted root vegetables and rice (paired with 2012 Ercavio Blanco)

15: BBQ Tofu “Burgers” (paired with 2011 Zoe- Agiorgitiko wine)

16: Goat Leg Tikka Masala with rice (paired with Hibiscus flower Manhattans)

17: BLTL’s (Bacon, Lettuce, Tomato and Love) Sandwiches on Homemade Sourdough Bread (paired with Guinness)

18: Sushi Bowls (paired with Wanderlust Vermillion Red IPA)

19: Spinach, Goat Cheese and Bacon Omelet (paired with 2013 Paradis Rose wine)

20: Crab Cake Bites Salad (paired with James Bond ‘Vesper’ Martinis)

21: Skillet Mac & Cheese (paired with 2013 Eguren Tempranillo Rosé)

22: Tempe Caesar salad (paired with Rob Roy)

23: Mediterranean pasta (paired with 2012 Rojac Istra Slovenija Malvazija(Malvasia Istriana) )



{June 29, 2014}   Bread and Wine 22

Tempe Caesar salad (paired with Rob Roy)
Ingredients

tempeh, 1 package

salad greens, 1 bag

tomatoes, diced

lemon juice, 2 Tbsp

mayonnaise, 2-3 Tbsp

Worcestershire, 1-3 dashes

olive oil, 5 Tbsp

salt and pepper

Parmesan cheese, grated

How to:

Follow the Pioneer Woman’s caesar dressing recipe. Toss with pan-fried tempeh (sliced very thing), fresh tomatoes (from the garden), romaine hearts, and fresh grated parm.

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Tasting notes:

Gary: The salad was lovely and the drink was lovely. Too bad they didn’t really complement each other.

Lisa: Yep. What he said ^^… The bitterness of both was too strong together.

 

1: Jamaican Mushroom Curry over Quinoa (paired with Domaine Chandon Blanc de Noirs)

2: Sweet Potato Hash with Eggs (paired with The Mamani Gin and Tonic)

3: Caprese Mac and Cheese (paired with Page Springs 2011 Chenin Blanc)

4: Pulled Pork & Collar Green Egg Rolls (paired with Vermouth Cocktail)

5: Sweet potato, parsnip latkes (paired with Page Springs 2012 GSPm)

6: Bowl o’ Noodles (pair with 2012 PSC Grenache- Or your favorite bottle of white wine)

7: Homemade pepperoni and mozzarella pizza (paired with a mystery shiner of wine that was quite good)

8: Galentine’s Dinner 2014: Southern Classics (paired with smoked whiskey sours and smoked lemonade)

9: Quiche Loraine (paired with Bronx Cocktail)

10: Baby back ribs with Salad (paired with a ‘shiner’ of Cellar Dweller’s Tarantula Hawk)

11: Guinness French Onion Soup with sourdough Ciabatta bread (paired with Guinness)

12: Savory French Toast (with wine orange juice spritzer)

13: Quinoa Burgers (paired with Guinness)

14: Goat flat steak with roasted root vegetables and rice (paired with 2012 Ercavio Blanco)

15: BBQ Tofu “Burgers” (paired with 2011 Zoe- Agiorgitiko wine)

16: Goat Leg Tikka Masala with rice (paired with Hibiscus flower Manhattans)

17: BLTL’s (Bacon, Lettuce, Tomato and Love) Sandwiches on Homemade Sourdough Bread (paired with Guinness)

18: Sushi Bowls (paired with Wanderlust Vermillion Red IPA)

19: Spinach, Goat Cheese and Bacon Omelet (paired with 2013 Paradis Rose wine)

20: Crab Cake Bites Salad (paired with James Bond ‘Vesper’ Martinis)

21: Skillet Mac & Cheese (paired with 2013 Eguren Tempranillo Rosé)

22: Tempe Caesar salad (paired with Rob Roy)



{June 8, 2014}   Bread and Wine 21

Skillet Mac & Cheese (paired with 2013 Eguren Tempranillo Rosé)

Skillet Mac & Cheese

(based on Skillet Fried Mac and Cheese)

Ingredients & How To: Follow the directions in the link. I used almond milk instead of cream and milk because that’s what I had around and added bacon and broccoli to the mix just before frying in the skillet because, well, why not?

 

 

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Tasting Notes:

Lisa: I think fried mac and cheese was brilliant. Tasted kind of like the grandma baked and crusty on the top kind but took way less time and used way less heat, which is crucial in the desert in the summer. Bacon and broccoli are a match made in mac and cheese heaven. The tempranillo rose was very interesting. Gary of course loved it, because it was his favorite grape in his favorite style.

Gary: A little oily, but delicious. Next time I’ll try using Alton Brown’s stovetop mac and cheese recipe as the base. I’ll keep the bacon and broccoli though. As for the wine, it’s a Tempranillo Rose. What more do I need to say? It was phenomenal.

1: Jamaican Mushroom Curry over Quinoa (paired with Domaine Chandon Blanc de Noirs)

2: Sweet Potato Hash with Eggs (paired with The Mamani Gin and Tonic)

3: Caprese Mac and Cheese (paired with Page Springs 2011 Chenin Blanc)

4: Pulled Pork & Collar Green Egg Rolls (paired with Vermouth Cocktail)

5: Sweet potato, parsnip latkes (paired with Page Springs 2012 GSPm)

6: Bowl o’ Noodles (pair with 2012 PSC Grenache- Or your favorite bottle of white wine)

7: Homemade pepperoni and mozzarella pizza (paired with a mystery shiner of wine that was quite good)

8: Galentine’s Dinner 2014: Southern Classics (paired with smoked whiskey sours and smoked lemonade)

9: Quiche Loraine (paired with Bronx Cocktail)

10: Baby back ribs with Salad (paired with a ‘shiner’ of Cellar Dweller’s Tarantula Hawk)

11: Guinness French Onion Soup with sourdough Ciabatta bread (paired with Guinness)

12: Savory French Toast (with wine orange juice spritzer)

13: Quinoa Burgers (paired with Guinness)

14: Goat flat steak with roasted root vegetables and rice (paired with 2012 Ercavio Blanco)

15: BBQ Tofu “Burgers” (paired with 2011 Zoe- Agiorgitiko wine)

16: Goat Leg Tikka Masala with rice (paired with Hibiscus flower Manhattans)

17: BLTL’s (Bacon, Lettuce, Tomato and Love) Sandwiches on Homemade Sourdough Bread (paired with Guinness)

18: Sushi Bowls (paired with Wanderlust Vermillion Red IPA)

19: Spinach, Goat Cheese and Bacon Omelet (paired with 2013 Paradis Rose wine)

20: Crab Cake Bites Salad (paired with James Bond ‘Vesper’ Martinis)

21: Skillet Mac & Cheese (paired with 2013 Eguren Tempranillo Rosé)



{June 1, 2014}   Bread and Wine 20

Crab Cake Bites Salad (paired with James Bond ‘Vesper’ Martinis)

Crab Cake Bites Salad (based on a random recipe I found online without a good link)

Ingredients:

1 pound fresh crab meat

3 corn tortillas and 1/2 cup cooked rice

1 egg beaten

1 tablespoon mayonnaise

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

1 tablespoon Old Bay Seasoning

1 tablespoon parsley

Salad greens

Other salad toppings, as desired

How to:
Put tortillas and rice in food processor so they are chopped up fine(to save time). In a large bowl, mix together egg, mayonnaise, mustard, Worcestershire sauce, parsley, and Old Bay seasoning. Add breadcrumbs and crab meat and mix by hand to avoid breaking up too many of the lumps. You may need to break up the very large lumps however so the crab balls will stay together. Shape into small patties and fry in batches in hot oil until golden brown, turning once. Drain on paper towels. Serve on a mixed greens salad with the simplest vinaigrette you can make. For extra points, top with a few flakes of Black Lava sea salt from Cypress.

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Tasting Notes:

Lisa: SO delicious. Crab cakes hit the spot. Yay for gluten free crab cakes! And it was super fun to dress up and take “Bond girls” pictures with our martinis. Speaking of martinis, this was the first one that I ever wanted a second glass of.  I think gin is growing on me, ever so slowly.

Gary: Perfection. The guests thought so too.

Vesper Martini:

“Just a moment. Three measures of Gordon’s, one of vodka, half a measure of Kina Lillet. Shake it very well until it’s ice-cold, then add a large thin slice of lemon peel. Got it?”- James Bond, Casino Royale

 

1: Jamaican Mushroom Curry over Quinoa (paired with Domaine Chandon Blanc de Noirs)

2: Sweet Potato Hash with Eggs (paired with The Mamani Gin and Tonic)

3: Caprese Mac and Cheese (paired with Page Springs 2011 Chenin Blanc)

4: Pulled Pork & Collar Green Egg Rolls (paired with Vermouth Cocktail)

5: Sweet potato, parsnip latkes (paired with Page Springs 2012 GSPm)

6: Bowl o’ Noodles (pair with 2012 PSC Grenache- Or your favorite bottle of white wine)

7: Homemade pepperoni and mozzarella pizza (paired with a mystery shiner of wine that was quite good)

8: Galentine’s Dinner 2014: Southern Classics (paired with smoked whiskey sours and smoked lemonade)

9: Quiche Loraine (paired with Bronx Cocktail)

10: Baby back ribs with Salad (paired with a ‘shiner’ of Cellar Dweller’s Tarantula Hawk)

11: Guinness French Onion Soup with sourdough Ciabatta bread (paired with Guinness)

12: Savory French Toast (with wine orange juice spritzer)

13: Quinoa Burgers (paired with Guinness)

14: Goat flat steak with roasted root vegetables and rice (paired with 2012 Ercavio Blanco)

15: BBQ Tofu “Burgers” (paired with 2011 Zoe- Agiorgitiko wine)

16: Goat Leg Tikka Masala with rice (paired with Hibiscus flower Manhattans)

17: BLTL’s (Bacon, Lettuce, Tomato and Love) Sandwiches on Homemade Sourdough Bread (paired with Guinness)

18: Sushi Bowls (paired with Wanderlust Vermillion Red IPA)

19: Spinach, Goat Cheese and Bacon Omelet (paired with 2013 Paradis Rose wine)

20: Crab Cake Bites Salad (paired with James Bond ‘Vesper’ Martinis)



{May 25, 2014}   Bread and Wine 19

Spinach, Goat Cheese and Bacon Omelet (paired with 2013 Paradis Rose wine)

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Spinach, Goat Cheese and Bacon Omelet

Ingredients (for 2 omelets):

Eggs, 5

Bacon, 4-5 slices, chopped

spinach

garlic scapes

goat cheese, 3 Tbsp

How to:

Cook the bacon, and slice it up. Whisk the eggs together. In the pan, quickly saute the spinach and remove from pan. Slice up the garlic scapes. Oil the pan and put over medium heat. Pour half of the eggs onto the skillet; once it bubbles up add the spinach, bacon, scapes and cheese to the middle. Fold over and cook a little bit more then put onto your plate.

 

Tasting Notes:

Lisa: This was a great omelet. Kudos to Gary for neither one of them sticking to the skillet.  The omelet had just the right amount of saltiness and savoriness. The rose wine was a nice french blend. The slight sweetness went nicely with the saltiness of the cheese in the omelet.

Gary: It’s hard to go wrong with spinach, goat cheese, and bacon all wrapped up together in eggs. Especially with a Provencal Rose. Match made in heaven. Or southern France.

 

1: Jamaican Mushroom Curry over Quinoa (paired with Domaine Chandon Blanc de Noirs)

2: Sweet Potato Hash with Eggs (paired with The Mamani Gin and Tonic)

3: Caprese Mac and Cheese (paired with Page Springs 2011 Chenin Blanc)

4: Pulled Pork & Collar Green Egg Rolls (paired with Vermouth Cocktail)

5: Sweet potato, parsnip latkes (paired with Page Springs 2012 GSPm)

6: Bowl o’ Noodles (pair with 2012 PSC Grenache- Or your favorite bottle of white wine)

7: Homemade pepperoni and mozzarella pizza (paired with a mystery shiner of wine that was quite good)

8: Galentine’s Dinner 2014: Southern Classics (paired with smoked whiskey sours and smoked lemonade)

9: Quiche Loraine (paired with Bronx Cocktail)

10: Baby back ribs with Salad (paired with a ‘shiner’ of Cellar Dweller’s Tarantula Hawk)

11: Guinness French Onion Soup with sourdough Ciabatta bread (paired with Guinness)

12: Savory French Toast (with wine orange juice spritzer)

13: Quinoa Burgers (paired with Guinness)

14: Goat flat steak with roasted root vegetables and rice (paired with 2012 Ercavio Blanco)

15: BBQ Tofu “Burgers” (paired with 2011 Zoe- Agiorgitiko wine)

16: Goat Leg Tikka Masala with rice (paired with Hibiscus flower Manhattans)

17: BLTL’s (Bacon, Lettuce, Tomato and Love) Sandwiches on Homemade Sourdough Bread (paired with Guinness)

18: Sushi Bowls (paired with Wanderlust Vermillion Red IPA)

19: Spinach, Goat Cheese and Bacon Omelet (paired with 2013 Paradis Rose wine)



{May 18, 2014}   Bread and Wine 18

Sushi Bowls (paired with Wanderlust Vermillion Red IPA)

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Sushi Bowls (This is what happens when your Nori is too dry to roll)

Ingredients:

Sushi grade salmon

siracha, 2 tsp

soy sauce, 2 tsp

rice vinegar, 1 tsp

sushi rice

How to:

Slice your tuna into long thin strips. Mix together 2t Siracha, 2t soy sauce, 1t rice vinegar and marinate tuna for a while. Then, prep sushi rice per this recipe and cook per Alton Brown’s recipe. Slice avocado, quick sear baby bok choi, and chop your far too dry nori into tiny strips. When rice is ready, pile it all into a bowl and top with a little extra soy sauce and fresh mixed wasabi. Enjoy with the aforementioned beer.

Tasting Notes:

Lisa: This was a good way to have sushi; it was more filling than just plain sushi.  In my opinion it was a lot harder to get all of the flavors into one bite, so I prefer rolled sushi.

Gary: Like sushi, only more filling. The little hidden bits of wasabi make it fun. This beer from Wanderlust is the best Arizona beer that I’ve had since moving to Arizona. Phenomenal balance of malty sweetness and hop bitterness. Truly lovely beer. This is a seasonal and/or limited release from Wanderlust so you might want to head up to flag and get you some before they’re out. They also have the best growlers in the world.

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1: Jamaican Mushroom Curry over Quinoa (paired with Domaine Chandon Blanc de Noirs)

2: Sweet Potato Hash with Eggs (paired with The Mamani Gin and Tonic)

3: Caprese Mac and Cheese (paired with Page Springs 2011 Chenin Blanc)

4: Pulled Pork & Collar Green Egg Rolls (paired with Vermouth Cocktail)

5: Sweet potato, parsnip latkes (paired with Page Springs 2012 GSPm)

6: Bowl o’ Noodles (pair with 2012 PSC Grenache- Or your favorite bottle of white wine)

7: Homemade pepperoni and mozzarella pizza (paired with a mystery shiner of wine that was quite good)

8: Galentine’s Dinner 2014: Southern Classics (paired with smoked whiskey sours and smoked lemonade)

9: Quiche Loraine (paired with Bronx Cocktail)

10: Baby back ribs with Salad (paired with a ‘shiner’ of Cellar Dweller’s Tarantula Hawk)

11: Guinness French Onion Soup with sourdough Ciabatta bread (paired with Guinness)

12: Savory French Toast (with wine orange juice spritzer)

13: Quinoa Burgers (paired with Guinness)

14: Goat flat steak with roasted root vegetables and rice (paired with 2012 Ercavio Blanco)

15: BBQ Tofu “Burgers” (paired with 2011 Zoe- Agiorgitiko wine)

16: Goat Leg Tikka Masala with rice (paired with Hibiscus flower Manhattans)

17: BLTL’s (Bacon, Lettuce, Tomato and Love) Sandwiches on Homemade Sourdough Bread (paired with Guinness)

18: Sushi Bowls (paired with Wanderlust Vermillion Red IPA)



et cetera
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