My Yummy Local Life











{April 27, 2014}   Bread and Wine 15

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

BBQ Tofu Burgers (based on BBQ Tofu burgers)

Ingredients:

Tofu, sprouted, cut int 1/2 thick slices

Carolina treat (or BBQ sauce of choice)

Lettuce

Biscuits (yes I used Pillsbury)

How to:

Press the tofu (to remove moisture). Season tofu with BBQ seasoning. Bake 20 minutes per side at 350F. Bast with BBQ sauce. Cook 10 more minutes. Toast some biscuits. Serve with lettuce and more BBQ sauce.

Tasting Notes:

Lisa:

This sandwich was surprisingly filling. I liked how the baked tofu turned out as far as texture and flavor. It would be good to have some fresh tomato and perhaps a little more other veggies on the sandwich as well.  The wine is a good table red, but the varietal (Agiorgitiko) didn’t have anything that makes it stand out to me or want to seek out more of the same type.

Gary:

Burgers were good, but not particularly filling. Needed something else that was crunchy. The wine was nothing special; wasn’t bad or good- just there.

 

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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)

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{April 20, 2014}   Bread and Wine 14

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

Ingredients:

goat steak

salt and pepper to taste

root vegetables (turnips, beets, sweet potatoes), cubed

EVOO

coconut rice, leftover

How to:

Season the steak. Cook quickly on a screaming hot cast iron skillet. Once both sides are seared, let it rest, then slice to serve.  Toss the root vegetables in EVOO and then bake in the oven at 350 (maybe 400) until they are fragrant and crispy. Serve along with rice as soon as the vegetables are ready.

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Tasting notes:

Lisa:

In case you haven’t heard yet, Gary did a very manly thing and purchased a goat ready for slaughter, and then did just that. This meal was the first time we ate part of that goat. I thought the meat was very good (which is awesome since there’s about 40 lbs left)- it has a similar flavor to lamb.  The veggies unfortunately got cooked a bit too long, and so some were too crispy/tough to eat.  Einstein didn’t mind this and took care of some of them for us.  Also, I still don’t care for turnips in any application that I have had them in so far. The wine was from a new varietal called “arien.” It was a refreshing white, but didn’t stand out in my mind as anything particularly noteworthy.

 

Gary: (thoughts on slaughtering a goat)

It wasn’t as hard as I thought it would be, but it wasn’t exactly easy either. Now I know that if I have to, I can feed my family. Foraging and farming is all well and good, but if everything’s out of season and you need to eat, you need to eat. I figured the animal was giving its all so we could eat, the least we can do is use every bit of it. We plan to eat all that we can (everything except the hoofs), cleaning the skull, and are in the process of tanning the hide.

 

 

 

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)



{April 6, 2014}   Bread and Wine 13

Quinoa Burgers (paired with Guinness)

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Quinoa Burgers

These are pretty much the best veggie burgers we have ever made. We followed the recipe exactly (twice!) and the burgers held together beautifully.

The first time we made these, we made the sweet potato fries to go with them. This time we made the onions and not the fries. I hope we’ll get everything onto them at some point because it seems like such a great idea.

We paired it with Guinness because that’s what Gary used in caramelizing the onions. (But then we ditzed out at forgot to put the onions on the buns- thankfully they will be there for the leftovers…)

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)

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