My Yummy Local Life











{May 11, 2014}   Bread and Wine 17

BLTL’s (Bacon, Lettuce, Tomato and Love) Sandwiches on Homemade Sourdough Bread (paired with Guinness) because it was that kind of week

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BLTL’s

Ingredients:

Bacon

Tomato, sliced

Lettuce

Mayonaise

Salt & Pepper

Bread of choice (sourdough or potato bread work the best in my opinion), sliced thick

How to:

Toast bread if desired. Spread a thin layer of mayo on each slice of bread. Stack lettuce with tomatoes and sprinkle with salt and pepper.  Add 3 (or more) slices of bacon. Cut in half. Take a bite. Feel yourself transported to Merrit’s Grill.

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Happy Mother’s Day to all the beautiful moms that I know out there. This one is in memory of Miss Robin, who was an excellent mother to all those she met, feeding them love. Heaven is lucky to have her, but those of us she touched on Earth will miss her dearly.

 

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)

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{May 4, 2014}   Bread and Wine 16

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

Goat leg tikka masala

Ingredients:

Leg of goat (or lamb or beef roast)

cumin, 1 tsp

coriander, 1 tsp

Indian spice mix, 1 Tbsp

yogurt, plain, 1 cup

coconut milk (1 can)

tomatoes, diced (1 can)

onion, chopped

 

How to:

Marinate goat in yogurt and spices overnight. Dump into the crockpot. Add a can of coconut milk, a can of diced tomatoes and the onion. Cook on High all day (12+ hours). When the meat shreds easily, its ready to go. We flipped the bone over a couple of times. Added some water before leaving it overnight to continue cooking. Serve over rice.

 

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Hibiscus flower Manhattans

Ingredients (per drink):

Red Vermouth, 2 oz

Rye whiskey, 2 oz

bitters, 1-2 dashes

Hibiscus flowers in syrup, 1 flower

How to:

Mix the liquors together, shake with ice, strain into serving glass with ice, add flowers for garnish.

 

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Tasting Notes:

Lisa:

The goat was incredibly tender and shredded nicely off the bone (the little bit was stuck did so after staying in the slow cooker overnight). The balance of sweet and spice and savory made this dish very enjoyable to eat. This is why I leave it to Gary to invent new recipes because they tend to turn out delicious. Same goes for the drink, it had the bite of a regular manhattan, with a slight amount more sweetness due to the hibiscus flowers. The sweetness was a great balance with the spice of the tikka masala.

Gary:

The meal was fantastic. The manhattans were tasty. An IPA probably would have gone better with the goat, but I wasn’t feeling beer (and Lisa doesn’t like IPAs). I was feeling whiskey on ice, but I wasn’t feeling that lazy, so I made the manhattans.

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)



{May 2, 2014}   First Day- May 2014

First Day of May. The weather was beautiful. I hung out with my plants in the morning before work:

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Einstein hid from the hose and squinted into the sun while I gardened:

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The speedometer on my car is broken, so even though I’m driving on the highway it looks like this:

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So I have to use this to make sure I’m not speeding excessively through town:

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Started listening to this book; so far I am intrigued even though I’m not sure where she is going yet:

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Did school with these lovely people all day:

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Went to procure our annual America the Beautiful Pass for National Parks at Montezuma Castle on my way home; went ahead and walked through the park since it is only a .33 mile loop. It’s pretty neat looking:20140501-202255.jpg

 

This is Beaver Creek, the source of water that made the area a good place to live:

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Saw some lovely things in nature; here is a huge lizard/miniature dragon that was at the park:

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Cactus flowers are happening everywhere, so pretty:

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Got home to see ALMOST open flowers in our front yard (this cactus is only about a foot high):

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Got a rocking produce box; bittersweet because it is the last one until July, but there is raw unfiltered honey in my box as a surprise!

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Oh and apparently May 1 is ASL Interpreter Appreciation Day, so I gave and received some love from co-workers past and present:

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And then the sun started to set and like magic the flowers opened up all the way!!!

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Hope the month of May is beautiful for you. So far it is off to a great start 🙂



{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)



{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)

>



{March 30, 2014}   Bread and Wine 12

Savory French Toast (with wine orange juice spritzer)

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Savory French Toast

(adapted from Indian French Toast in Indian in 6)

Ingredients:

Sourdough Bread, 3 slices

Eggs, 3

Greens, 2-3 leaves, chopped

garlic, 1 clove, minced

spices, to taste (I used all spice, cumin, red pepper flakes,a squirt of siracha and salt)

siracha sauce and ketchup, to taste, for garnish

How to:

Mix together the eggs, spices, greens and garlic.  Soak the bread in the egg mixture on both sides.  Cook in a skillet over medium heat until both sides are browned (about 2-3 minutes per side). Remove toast, cooke up the eggs into scrambled eggs. Serve immediately with eggs on top of the toast.  I like ketchup on the side too.

Tasting notes:

Lisa- This was a refrigerator leftovers recipe.  I needed to use up some bread and greens.  I also had a splash of white wine and some seltzer water left, so I combined those with some orange juice. Gary was out of town, so as my mother taught me, it was time for “breakfast for dinner”, but I needed to use the greens, so savory french toast seemed like a better idea than sweet.  This is one of my go to “I don’t really want to cook but Gary is gone so I have to” recipes.  Tasty, quick and simple.

 

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)



{March 23, 2014}   Bread and Wine 11

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

Guinness French Onion Soup (adapted from Guinness French Onion and AB’s French Onion recipes)

Ingredients

onions,4 sliced (we used mostly red onions)

garlic, 5 cloves, minced

bacon fat (or oil of your choice)

stock, 6-7 cups (we used meat bone broth)

Guinness, 2-3 (or 4 or 5) bottles (one in the soup, the rest for drinking)

Bread, thick cut slices (we used homemade ciabatta made with sourdough starter)

Irish cheddar cheese, 1-2 cups, shredded

How to

Add a tablespoon or two of bacon fat (or other oil) to a dutch oven pot.  Once it has melted, add in the onions.  Cook until the onions are only about 2 cups in volume (this takes about 45 minutes and a small amount of patience, but it is worth it).  Add in the garlic sometime during this cooking down process.  Deglaze the pan with some water and the Guinness.  Drink a Guinness while you are waiting for the onions to be all the way cooked down and caramelized and delicious looking. (Actually, drink two. This bit takes a while.) Once you’ve aded the beer and deglazed, go ahead and add the stock (and any seasoning that you want).  Bring this to a boil and let all the flavors come together. When the soup tastes ready, dish into oven safe bowls. Turn on your broiler. Add a couple slices of bread to the top of the bowls.  Put the cheese on top of the bread. Set under the broiler until the cheese gets bubbly and delicious (2-4 minutes- WATCH it, or it will burn). Serve with another Guinness and enjoy.

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Tasting notes:

Lisa: The beer flavor was distinct in the soup, but not overwhelming. I think the sourdough bread balanced nicely with the flavors of the soup, and of course Irish cheddar brought the whole dish together.

Gary: It’s a good thing Guinness is a low alcohol beer. From start to finish I counted 5 bottles in my recycling bin. The roasty toasty malty flavor of the beer paired beautifully with the roasty toasty malty flavor of the cooked onions. For the record, Lisa drank none of the Guinness.

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)



{March 16, 2014}   Bread and Wine 10

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

Well, I’m a slacker and did not post anything last week- so sorry about that.

Baby Back Ribs on the Grill (included a sauce made from: BBQ sauce, soy sauce, apple cider vinegar, brown sugar, maple syrup, garlic, salt and pepper)- Par cooked for about an hour and a half in the oven, then finished up on the grill.

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Salad: Spinach/greens, sweetened nuts, blue cheeses, blackberries, raspberry vinaigrette.

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Side: Roasted Potatoes (not pictured), par cooked in the microwave then roasted in the oven.

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Tasting notes:

Lisa: Everything was delicious, and I wanted to keep eating even after I felt full.  The wine was delicious (and definitely NOT the same as what was in the mystery shiner).  Thanks to Lindsey for having us over for dinner and providing the ingredients for the meal.

Gary: The Tarantula Hawk Zin was a little harsh at first but opened up nicely after a little accelerated aeration. Pour a glass or two, put the cork back in as deep as you can, then shake the bottle for a few seconds. Alternatively, you could just decant the bottle. Lisa had never seen me do this before, which explained the “what the hell are you doing?” look on her face.

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 (with smoked whiskey sours and smoked lemonade)

9: Quiche Loraine (with Bronx Cocktail)

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



{March 2, 2014}   Bread and Wine 9

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Quiche Lorraine (with Bronx Cocktail)

I made this recipe by myself while Gary was out of town working; therefore the recipe is exactly as is on the website where I found it. Behold: Quiche Lorraine.

Also, the cocktail was exactly as I found it online, because I really know nothing about these things, but I knew I had orange juice and gin and this is what I found that you can make. Turns out the Bronx cocktail is pretty dang tasty.

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Tasting Notes:

Lisa: Well, Gary was out of town for work, and so I decided I would do a pairing all by myself.  When I was a kid, my mom always made breakfast for dinner when my dad was gone on business trips, so I guess this was a little nostalgic  Anyways, the quiche was tasty, loaded with mushrooms, veggies and cheese.  It went very nicely with the orange juice based cocktail (I mean OJ is breakfast right); and I had some strawberries with it because it was the first week I found California strawberries in the store on sale this year, and they are basically my favorite food ever.  I shared the rest of the quiche when Gary came home.  I did not share the strawberries 🙂

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 (with smoked whiskey sours and smoked lemonade)

9: Quiche Loraine (with Bronx Cocktail)



et cetera