Merry Wine

To all the scepticism about aging wine over a decade the last words you’ll think is delicious. 

Thick in light aromas and filled with tannins, this earthy grape varietal from France encompasses the essence of the colour “purple”. In comparison this rustic higher shouldered merlot-like wine flows smoothly throughout all of our pallets. 

Don Miguel Gascón,

2003- Malbec,

opened 12/25/16-

        Cork completely came apart in a vertical triangular shape. Using a clean coffee aluminum filter the few pieces of cork were sifted. Using a coffee machine pot as a decanter the wine proved to be an exceptional addition to semi sweet to salty finger foods. In comparison to the cabernet sauvignon it resembled the complexity and smoothly wiped away any reservations one might have had about aged wine or malbecs. 

Latin Shrimp

After peeling and cleaning the shrimp, bring water to boil and add raw fresh lemon and herbs-
Add shrimp to boiling water and cook for 3 minutes.
A…
buttery flavor is pronounced without even adding any. This mirage is prepared with milk, olive oil, and freshly shredded garlic in a separate sauce pan.
Combine the drained cooked shrimp to the succulent sauce and cook for an additional 1~2 minutes.
Be mindful not to overcook as they will be very hard and stiff, while at the same time taking into consideration health code guidelines.
*especially with raw

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Separately, chop an assortment of colored peppers along with onions (Juliana). Sauteed to your preference- ours leans towards less since the darker the veggie color the less nutritive value.

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Lastly, green plantains, chopped in small circles followed by a deep frying in canola oil, until golden in color.
Place two sheets of paper towels on serving plate to absorb extra oil and all the while adding salt after removing so as to stick better.

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Some of mine were overcooked but my tastes still accept it’s blackened flavor.

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   As the coming months usher in the apex of the heat of the summer it is customary to serve white wines, with meals. As s well seafood is appropriately paired with whites.
The Vouvray, by Barton & Guestier (France 2012), has sweet after tastes
and a light full body.

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The following meal was deliciously light and flavorful with a clinging desire to seconds. Apart from adding more processed foods like pasta or rice a slice of avocado or a Cesar salad might have added more depth to meal.

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Taco Times

Friends on Wednesday say the variations on tacos are limitless. Points led us to dark chicken tacos with bacon.
The difference is made in how the chicken is cooked.

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Instead of frying and having soft shell tacos a slow marinated cut, with added seasoning, ranchero sauce, a little bit of chicken broth, diced green onions and using the remaining bacon’s fat oil determines the distinctive uniqueness.

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The bacon is cooked slowly. When cooking bacon it’s best not to be in a rush.
Taste and flavor are enhanced with patience and bringing the water to boil, then add the appropriate amount of strips flip once, pull when ready, and diced at the time it’s  dry.

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Raw green onions and the signature Cilantro are washed off with water and lemon juice due to its raw nature and human handling.

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With a consideration to past events these tacos were deliciously enjoyable. The chicken wasn’t as spicy due to the broth as well as crunchy rather a succulent tender- contrast to fried chicken.
Along with the additions of a three cheese, lettuce, sour cream, bacon and cilantro inner stuffing these crunchy tacos break just the right way in your mouth.

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Wednesday friends’ day- tacos

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Chicken breast & thighs, boneless and   cut to size.

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Sunday bacon, hormone and antibiotics free- adds another savory flavor.

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Shells, not to be confused with “nacho” flavored tacos,

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Stand and stuff shells regular and bold nacho cheese flavored. With diced chicken added ranchero sauce. Sour cream, shredded lettuce, Mexican style cheese blend, and of course cilantro.

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Sunday fun day

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Tips for grilling drumsticks.
Using some smart chicken, as opposed to the hormone injected stressed induced typical bird, my preference does yield to the latter.
Beef o Brady’s sauce, lemon juice, pepper and dried roasted garlic.
By experience,
As well when cooking over a grill using natural wood charcoal helps define the meal.
• Lights more quickly.
• Burns hotter, and allows one to  make a smaller or more spread-out fire than you would with briquettes.
• Imparts a purer, wood-fire flavor to foods.
In comparison,
coal briquettes
• Made from the sawdust of scrap wood (including resinous soft woods and composite woods).
• Combined with chemical binders and fillers and compressed into their characteristic pillow shapes.

• Burns cooler
• Burns more quickly, meaning a shorter window for grilling, or requiring that you add more during grilling.
• Smoke produced may be neutral at best and can contribute harsh and off-tasting flavors to grilled foods.

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