Wine Alerts and Recipes

 

October 2011 Wine Alert

Dear friends,

Your wine alert for October continues the focus on fall tailgating and quick grilling after busy weekend activities. This month’s alert includes 3 extraordinary red wines from California, France and Argentina.  We encourage you to try all the wines and see if you agree with our assessments.

Region 1 Malbec: This Argentinian is full bodied, soft tannin, opaque red wine with a smoky herbaceous nose. The huge wine has an intense dried black cherry flavor and a cleansing finish. Try this with tri-tip or any bbq steak. This superb value can be found at Big Lot’s at $4.00. Move fast because this quality, distressed wine will sell quickly.

Deer Ridge Vineyards 2005 Cabernet Sauvignon Private Reserve: Wow, a 6 year-old, special occasion, Cab with rich, luscious, full, varietal favors. The aromas are open with oak and chocolate. This award winning winery’s wine is selling for $4.00 at Big Lot’s. Serve this to your friends and they will love it!  

La Vieille Ferme 2010: A Rhone wine that Zinfandel lovers will enjoy. The medium-bodied wine has surprising soft full tannins for a Syrah, Grenache and Carignan blend and fruit-driven nose. This versatile party wine is a great match with hamburgers, pasta or most Cali-Mediterranean foods. Costco has this wine in magnums for $9.99. Good Hunting!

October 2011 Recipe

Dark Chocolate Zucchini Cake for Halloween

2 C SUGAR

¾ C OIL

3 EGGS

2 TSP VANILLA

2 C GRATED ZUCCHINI (USE A FOOD PROCESSOR)

2 ½ C FLOUR

½ C COCOA POWDER

2 ½ TSP BAKING POWDER

1 ½ TSP BAKING SODA

1 TSP SALT

1 TSP CINNAMON

1/2/ C MILK

BEAT THE SUGAR, OIL, EGGS. ADD VANILLA AND ZUCCHINI. MIX TOGETHER THE DRY INGREDIENTS AND ADD WITH THE MILK.

BAKE FOR 50-60 MINUTES AT 350°. USE A GREASED BUNDT PAN DUSTED WITH EXTRA COCOA POWDER.

THIS IS A RICH DARK CHOCOLATE CAKE THAT THE KIDS WILL NOT KNOW IS GOOD FOR THEM.  THE ZUCCHINI MELTS INTO THE CAKE DURING COOKING. YOU CAN BUY ORANGE FROSTING AND JUST PIPE DOLLOPS ON THE TOP, OR DRIZZLE ORANGE ICING OVER IT OR MIX FOOD COLORING (RED&YELLOW) TO GET ORANGE, ADD IT TO A SMALL BAG OF POWDERED SUGAR AND DUST THAT OVER THE TOP.

September 2011 Wine Alert

Palisades friends,

 

The wine alert is published to alert our friends of great wines of value.

 

Here is your wine alert for September just in time for your tailgating and outdoor living. Man Vintners 2010 Chenin Blanc, this South African wine demonstrates what a fun, good valued, wine Chenin Blanc can be. It has a melon fruit nose with crisp, balanced, clean, fruit driven finish and it is a white wine that will go with salads and first courses. It is a great buy ranging from $7.00 to as low as $3.50 at Big Lots.

 

Artesa Carneros 2009 Chardonnay, This is not one of the overly sweet big commercial California Chardonnays. It is wine with a green apple nose, great acid balance with a cleansing finish. This is an outstanding buy at $12.95 at Costco. It is unusual to find a good chardonnay at this price point. Good Hunting! 

Joe             

 

September 2011 Recipe

 

Chili Verde with Smoked Pork Butt 

     (Smoked Turkey or Chicken could be substituted)

 

This surprising, lighter chili is a perfect holiday dish that is easy to prepare. Trader Joe’s now carries smoked pork butt and you can substitute chicken or turkey. You can also substitute beer, the recommended beverage, for the chicken stock. Give this a try your family and friends will love it!

 

Ingredients

1 dry rubbed smoked pork butt

24 oz pureed green chili

24 oz pureed tomatillos

24 oz chicken broth or stock (beer can be substituted)

2 medium diced red onions

5 cloves of finely chopped garlic

2 tbs of vegetable oil

2 tbs of chopped cilantro to finish

1 Anaheim Chili diced

1 Serrano Chili diced

1 Fresno Chili diced

1 Jalapeño Chili diced

1tbs of cumin

1tbs of Chipotle chili powder

1tbs of oregano

 

 

In a large pot sauté onions over medium heat until translucent, add garlic, the diced chilies, herbs and spices. Continue to sauté for two minutes.  Add pureed green chili and tomatillos, stir occasionally for 2 minutes. When thoroughly combined add the chicken stock or beer and the chopped pork butt.  Slowly simmer for 30 minutes. Finish with chopped cilantro and serve immediately.

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