Jambalaya,an a crawfish pie an a file gumbo,cause tonight
I’m gonna see my ma cher amio
Son of a gun, we gonna have big fun on the bayou!!!

It’s THAT time of year again! Even though we did not live in New Orleans,my family and friends always celebrated Mardi Gras in a big way in North Louisiana. Schools even gave us a week off!

Well,it’s TIME to slip on your Haute Hostess Mardi Gras Apron,sip on a delicious glass of wine and while eating your crawfish bread.

Have you seen these luxurious aprons? Elizabeth Scokin,a successful event planner and entrepreneur located right here in Nashville,Tennessee,is the designer of these popular designer aprons making every occasion in your life extra-special. She is located here in Nashville but reaches markets all around the country with these chic designer gems. These make very special gifts for birthdays,wedding showers and holidays. Think Valentine’s and Mardi Gras. My daughter has had the opportunity to photograph some of Elizabeth’s aprons for publication. More to come on that!
Check out her website to see where you can purchase a Haute Hostess Apron in your area:
www.hautehostessaprons.com and www.elizabethscokinproductions.com

THE WINE GLASS:
Pour yourself a lovely glass of Washington State Wine. Celebrate your special occasion with glasses from IBEZA Fine Gifts located at 4231 Harding Road Nashville ,TN in the Stanford Square in Belle Meade.

This exquisite handmade Italian Wine Flute by Arte Italica was so graciously provided by IBEZA. Vetro Gold Flute $84.

Enhance any special occasion.
THANK YOU TO ELIZABETH AND JOYCE!

THE WINE:

2010 Shepard’s Mark       $20

Alexandria Nicole  Rhone style White Wine  ALEXANDRIA NICOLE CELLARS of Horse Haven Hills located in Washington State.

2011 Winery of the Year

The Grapes: Roussanne,Viognier and Marsanne ~ A Classic Rhone White Wine Blend

From the first sip to the last drop,you will experience a clean,crisp,dry medium-bodied wine. The flavors of tropical fruits such as fresh pineapple and lemon and floral notes of honeysuckle and lavender are typical of these Rhone varietals.

The rocky soils of Horse Haven Hills lend a sense of terroir.

A wine should taste like where it comes from and do I believe Alexandria Nicole Wines have accomplished this. THANK YOU, Jarrod Boyle for bringing your wines to the Nashville market. I enjoyed meeting you and discussing your wines and vines and the terroir of which they are grown.

The crispness,fruit and floral character of 2010 Shepard’s Mark pairs well with Spicy Crawfish and Andouille Bread. You must try it with your seafood celebrations!

These great wines of Washington State have been introduced to Nashville by Jeanne and Larry of Boonedocks a local wine distributor specializing in unique and boutique wines.

Crawfish Bread ~ My Version of this JAZZ FEST and MARDI GRAS TREAT!

Crawfish and Andouille Sausage filling

Warm and Spicy Crawfish and Andouille Sausage Bread

This New Orleans original is hugely popular especially during the Jazz Fest. There are many versions of the original recipe that were first served. This version is made with Pillsbury Simply Rustic Bread dough stuffed full of spicy crawfish étouffée and lots of warm and gooey melted cheeses.

A great recipe for Mardi Celebrations or anytime you want!

RECIPE:
½ cup butter , softened
½ cup chopped onion
1 cup chopped bell pepper;tricolor bell pepper medley from Publix
¼ cup chopped celery
1 cup chicken broth
1⁄4 to 1/2 cup of flour
1⁄8 teaspoon dried thyme
1⁄8 teaspoon sweet basil
2 tablespoons minced garlic
1 link Savoie’s Andouille Sausage sliced into bite-sized pieces
1 pound Louisiana crawfish tails
Tobasco
1⁄3 cup sliced green onion
½ teaspoon or MORE of Tony Chachere’s seasoning
8 ounces shredded colby and monterey jack cheese blend
8 ounces shredded mozzarella
2 cans Pillsbury SIMPLY RUSTIC French Bread
flour for rolling the dough
egg wash (1 egg lightly beaten with 1 tablespoonful of water)
Sesame seeds

Directions:
In a large heavy skillet,brown the andouille. Remove from pan.

To the skillet,add butter,chopped onions,bell pepper,garlic and celery. Sauté until somewhat caramelized.
Sprinkle the flour over the sautéing veggies and stir until slightly browned.

Return the andouille to the skillet.

Next add the broth and let the mixture thicken. Note,it will be thicker than what you would have for an étouffée.

Add thyme,basil,Tony’s Seasoning and Tobasco.

At this point, return the mixture to a boil once again but immediately lower the heat and simmer everything together for about five minutes more or until thickened.

Now add the crawfish tails.

When everything is thoroughly combined, simmer the skillet for about 8 to 10 minutes or until thickened and warmed thoroughly.

Set the mixture aside to cool.

Sprinkle surface area lightly with flour.

Open the cans of bread dough. Cut in fourths. Roll into 4 balls with your hands.

Using a rolling pin,roll each dough ball into a circle. Use flour as needed for the surface and rolling pin.

You will have 8 dough circles.

Doesn’t have to be perfect. It’s Rustic.

On one end of each circle,spoon about 1/4 cup or more of the crawfish mixture.

Sprinkle liberally with cheeses,may use up to 1/4 cup.

Bring the other side over and seal with a fork.

Brush the top with the egg wash and sprinkle with sesame seeds.

Bake at 350 degrees til golden brown.

Cheese and Chopped vegetables all purchased pre-chopped from Publix Produce Dept.

Crawfish tails and andouille

Pillsbury Simply Rustic French Bread Dough

Cut into four equal portions

Roll each piece into a ball

Using a rolling pin,roll into a circle

Fill the dough with heaping spoonfuls of crawfish mixture.Fold the other side over the filling.
Don’t worry if its not perfect. It’s not supposed to be.

Bake until crispy and browned. The melted cheese will ooze out. So delicious!

If food is the body of good living, wine is its soul.”  Clifton Fadiman

Game Day or ANYDAY-These burgers ROCK!

While I was shopping at my local Publix yesterday trying to decide “what’s for dinner tonight” the nice lady at the food sampling booth had just prepared “Game Day Sliders” for the upcoming Super Bowl Sunday shoppers. I have been known to hover around the booth to wait for a sample or two. Yep, I admit it!
Well, today I am glad I did!
I knew what the dinner was going to be AND what wine would be big enough to stand up to these full-of-flavor burgers.

Juicy beefy burgers filled with green chiles and spices then piled high with creamy cool slices of avocado and Jalapeño Monterey Jack Cheese slices and Sweet n’Sour Onions.
I whipped up a delicious batch of Sweet n’ Sour onions with the surplus of onions that I had hanging around my kitchen. THAT was great idea! It only take a few minutes to make these sweet and savory onions which is almost like an onion jam and they can be refrigerated to use any leftovers for many other dishes.
Big Flavors and Delicious!

Pairing wines with burgers can be tricky,especially a burger with lots of bold flavors going on as in this recipe.
I’ve got the PERFECT PAIRING FOR THIS! IN SITU CARMENERE 2009 A Chilean Wine from the Aconcagua Valley.  This BIG,BOLD and very VERSATILE Wine is produced in the one of the hottest and driest regions of Chile.In the afternoon,the very hot air is replaced by the cooling dry air from the Pacific Ocean which makes for perfect growing conditions.
Once a blending grape in the Medoc Region of Bourdeaux,France,CARMENERE is now primarily grown in Chile.

PAIRING Carmenere with Burgers:
This earthy,deep rich ruby red wine with its bold flavors of blueberry,blackberry,coffee,spices and sturdy tannins stand up to the bold Southwest flavors in this recipe.

***REMEMBER THIS WINE PAIRING FOR SUMMER GRILLING! This versatile red wine from Chile is THE wine for drinking with grilled meats and vegetables as well!

THE RECIPE: GAME DAY BURGERS RECIPE FROM PUBLIX APRON’S SIMPLE MEALS

MODIFICATIONS: I added CUMIN to the recipe and used Jalapeño Monterey Jack Cheese Slices instead of Cheddar. Also,if you don’t want to use the dip or can’t find it,use a Southwest flavored Ranch Dip. This would work deliciously!

Ingredients
1 1/2 lb ground beef chuck
1 (4-oz) can diced green chiles (undrained)
1 tablespoon green pepper sauce
1 packet fajita seasoning mix (about 1 oz)
1 avocado
12 Bakery dinner rolls (sliced for buns)
1/2 cup jalapeño Cheddar dip, divided

Prep and Cook: 20 minutes (Makes 12)

Steps
Combine ground beef, chiles, pepper sauce, and seasoning mix until blended; shape into twelve patties about 1/2-inch-thick (wash hands).
Preheat large sauté pan on medium-high 2–3 minutes. Add patties; cook 3–4 minutes on each side or until desired doneness. Slice avocado thinly.
Place in each bun: beef patty, avocado, and 2 teaspoons dip. Serve.

RECIPE FOR THE SWEET n’ SOUR ONIONS:

Onions sauted in wine and vinegar – contributed by Rebecca A. C. Smith
2 lbs. onions, peeled and quartered
4 Tbs. olive oil
1/2 tsp. salt
1/2 cup wine vinegar
4 Tbs. sugar
1/4 cup water
Saute onions in olive oil over low heat until golden brown. Add salt, sugar, wine vinegar and water. Bring to a simmer and allow to simmer uncovered for 20 minutes.

Roden, Claudia. Mediterranean Cookery. New York: Alfred A. Knopf, 1992, p. 82.

Priced under $20.

Widely available.

Check it out at:  COOL SPRINGS WINE AND SPIRITS Franklin,Tennessee

CHEERS!

 “The success of the dinner depends as much upon the company as the cook.”
                                        Ward McAllister, (1890)

New Year’s Resolution for 2012-MORE Couples Dinner Parties at my house.

Not what you expected?
I already exercise enough and don’t watch too much TV anyway. Being the self-proclaimed FOOD REBEL that I am,sticking with this resolution should be easy. Short Ribs are one of my winter time favorite comfort meals. What better way to share that comfort than with 4 couples celebrating friendship with food and wine on a cold Saturday evening. I planned the meal and asked everyone to bring a a side dish for sharing with our dinner.

Casual,warm and Rustic Meals shared with my friends is my favorite way to entertain. And,there is nothing better than enjoying a great glass of wine or two that is in harmony with the food I am serving. The meal,the food,the wine and the friends were especially all in harmony this Saturday night.

The Menu:

Oven-Roasted Beef Short Ribs with Pomegranate Glaze

Lazarolli’s Raviogi~ Their version of Italian-style Pierogies~Filled with Yukon Gold Potatoes,Caramelized Onions and Gruyere

Riesling Poached Pear Salad with Spicy Pecans and Cranberry-Ginger Dressing

Sweet and Sour Green Beans with topped with Crispy Benton’s Bacon

Warm Artichoke Dip with Olives and Pita crisps

Mezzaluna Bread

Warm Apple Crisp with Vanilla Ice Cream

WINES PAIRINGS:

First Course: CAPION  1C 2008 White Wine Blend of Chardonnay,Roussanne,Viognier and Sauvignon Blanc from the Languedoc Region of France

Second Course: Chiroubles 2010 100% Gamay from Beaujolais,France.

Dessert: Chateau La Fleur Des Pins 2007  Sauternes Blend from France

*LAZZAROLI’S PASTA SHOP is a local pasta shop located in the Germantown Area of Nashville.Tom Lazzaro makes Old World,hand-crafted small batch pasta and ravioli. You have to check this place out! Some of the best artisan pasta I have ever had and is available with many unique fillings and styles.

Beef Short Ribs with Pomegranate Glaze Recipe as follows:

Serves 8 to 10 guests

20 custom cut short ribs- Thanks to Fresh Market for providing amazing high quality short ribs
3 fresh Bay leaves
Garlic-2 Tablespoonful minced
Onion-1 large,small dice
Carrots-3 brunoise cut
Celery-3 stalks-small dice
Tomato Paste-2 Tablespoonful
Brown Sugar- 1 heaping tablespoonful
Fresh Thyme-8 springs
Beef Stock-1 large box
Wine-about 2 cups

Veal Base-1 container MORE THAN GOURMET BRAND
Pomegranate Molasses-about 1/2 bottle *This can be purchased at any Middle Eastern Grocery
Soy Sauce-2 Tablespoonful
Lea & Perrins Worcestershire Sauce-2 Tablespoonful
Pomegranate Seeds for garnish
Flour for Dredging
salt/pepper
Olive Oil

Directions:

Thoroughly season the short ribs with salt and pepper and coat all over with flour.Remove the browned ribs and add to a large and deep roasting pan.

Heat a large pan with olive oil and brown the ribs in batches on all sides. Start with about 1/2 cup of oil and add more as necessary.

In another pan with olive oil,sauté carrots,celery and onions until lightly browned.Add garlic during the cooking process to prevent over-cooking the garlic. Once cooked,add to the roasting pan with the ribs.

Once all of the ribs are browned,transfer to a large roasting pan.

Add the wine and beef stock to the warm pan that the short ribs were browned in, scraping up the bits with a wooden spoon.

Add the veal stock,bay leaves,fresh thyme,tomato paste,soy sauce,brown sugar and reduce till slightly thickened.

Add reduction to the large pan with the short ribs and sautéed vegetables.

Tightly seal with aluminum foil and bake for 4 hours until thick and bubbly and the meat has fallen off the bone.

salt,pepper and flour the short ribs

brown in olive on all sides and transfer to a large roasting pan

saute’ the chopped vegetables

reduce the wine,beef stock and veal stock with the herbs,brown sugar, tomato paste and Pomegranate Molasses

pour the reduction over the short ribs

add the sautéed veggies and gently combine

I always greet my guests with a fun cocktail to begin the evening. Tonight it was a blend of chilled pomegranate juice,gin,homemade lime simple syrup and a splash of Prosecco topped with pomegranate seeds

Amy’s warm artichoke dip-delicious appetizer to start off an evening with friends

While everyone was talking and enjoying their appetizers,I prepared the first course.

THE SALAD:

Chilled Poached Pears in Riesling,lemons,honey and cardamom
Field Greens salad tossed with Walnut Oil
Balsamic glaze drizzle
Sweet and spicy pecans-Trader Joe’s
Cranberry Ginger Vinaigrette-Tart Cranberries and Spicy Ginger were a perfect accompaniment to the spicy Poached Pears and continued the tart-sweet Pomegranate dinner theme!

Over the holidays,my trip to Charleston,SC lead me to Magnolia’s Restaurant. I was inspired by the pear salad that I had there and wanted to recreate this first course for my friends. I doubled the recipe from Food Network and added 2 lemons and their zest and 2 TB of honey.

The Wine: CAPION 1C 2008 White Wine Blend from the Languedoc-Roussillon of France. This elegant wine was chosen to complement the pears that were poached in Riesling and lemon. The fruit was fresh and floral with hints of tropical fruits and the lively acidity really made a great match with the salad.

This is the salad I had at Magnolia’s in Charleston. It was so delicious I just knew I had to try to make it myself when I got home!

How did I do?

Lazzaroli’s Pasta
delicious pillows of pasta filled with caramelized onions,Yukon Gold potatoes and nutty gruyere cheese

Sweet and Sour Green Beans topped with Smoky Benton’s Bacon

Recipe:
2 packages Fresh Green Beans steamed and then cooled. Place in a large bowl.
8 pieces of Benton’s Bacon Cooked Crisp,crumbled and set aside
2 small shallots
2 Tablespoonsful brown sugar
1 Tablespoonful red wine vinegar
Soy Sauce – a few shots
Olive Oil
After the bacon is cooked,pour out most of the bacon fat,reserving about a tablespoonful or so. Saute’ the shallots until soft,then add the sugar,soy sauce,olive and vinegar. Simmer on medium until thickened slightly and pour over green beans,toss and top with the bacon. This made a fabulous side dish and the flavors paired well with the savory and tangy ribs.

Rachel’s Freshly Baked Herbed Mezzaluna Bread

Rachel and I have been inspired by many recipes from The Dairy Hollow House SOUP and BREAD COOKBOOK-A Country INN-Cookbook by Crescent Dragonwagon. A must-have cookbook full of delicious rustic bread and soup recipes from the inn located in the Ozark Mountains.

You can make the dough from the scratch recipe in the cookbook OR use the refrigerated tubes of rustic bread dough from the refrigerated section of the grocery store OR use purchased pizza dough from the store.
Simply roll out circles and spread with a mixture of butter,olive oil,pressed garlic cloves and a combination of fresh herbs such as rosemary,basil,savory,thyme and oregano.
Drizzle the dough circles with olive oil,top with the herb mixture and fold circles in half. Bake about 30 minutes at 350 degrees. Put the bread in a basket and pass,letting your guests tear off what they want. This is a delicious bread for sharing.

The Wine:
Chiroubles 2010 Beaujolais

This Beaujolais wine pairing with the Pomegranate Beef Short Ribs was magnificent! This intense wine made from the Gamay Grape from the area of Burgundy,France known as Beaujolais is refreshing tart,fresh and full of juicy raspberries. Its great acidity and structure were a perfect match with the intense savory short ribs with the tart and sweet flavor of the Pomegranate Molasses. There is something about earthiness of this wine and it’s minerality paired with the RUSTIC Beef Short Ribs that just worked. It was Delicious!

Deb’s Warm Apple Pie with Oatmeal Crumb Topping

The wine:
Chateau La Fleur Des Pins 2007 Sauternes a Grand Vin of Bordeaux,France

Dessert wine with the Apple Pie,vanilla bean ice cream and caramel sauce

The next time you serve warm Apple Crumb Pie with Vanilla Bean Ice Cream and Caramel Sauce,you might want to consider a dessert wine pairing.The warm,apple pie spiced with cinnamon and topped with caramel sauce was a match made in heaven!

This luscious sweet and delightfully acidic botrytis-affected blend of Sauvignon Blanc and Semillion grapes was  well-balanced with it concentrated flavors of sweet and acid. The  flavors and aromas of orange marmalade,caramel,creme brûlée and tropical fruits were the right pairing with the apple pie. Another hit with my guests!

I sure hope one of your New Year’s Resolutions is to enjoy wine and food with your friends. I am glad I did!

CHEERS!

“I cook with wine, sometimes I even add it to the food!!”

Weekend Cooking: Mussels,Shrimp,Clams,Calamari,Fennel and Saffron bathed in a rich succulent broth.

I have always enjoyed planning and creating recipes for something a little extra-special for dinner on Saturday evenings. Now that I am a parent of a very social teenager,I find that my husband and I are back to the one-on-one dining again.

Don’t get me wrong, I love going out to restaurants but there is just something fun about cooking at home,gathering around table with great wine,delicious food and fun friends.

One of my favorite meals to share with just us OR with friends is my One-Pot meal filled with fresh seafood and fresh shellfish (always available at many of our great markets and Whole Foods) simmered in a delicious broth and served with crusty bread for dunking. Place the pot in the middle of the table,a bowl for the shells,plenty of napkins and a great bottle of wine! This recipe has been a favorite with my friends and is often requested. I have several different variations of this recipe inspired by Spain as well as Italy that I make and they are all equally as delicious.

Succulent and sweet mussels,clams,shrimp and whatever else happens to catch my eye at the seafood counter is likely to become part of this dish that I build this recipe around.

The Wine: CLARIS Pinot Grigio 2010 is produced by Terre Gaie (Happy Lands) located in the village of Vo’ Euganeo in the hilly Colli Euganei region halfway between Palova and Vicenza in central Veneto, Italy.

About Claris:

CLARIS is brought to us by Andrea and his wife Maria Pia,creators,owners and buyers of 100% Italiano Wines,INC. They specialize in bringing high quality boutique wines to this market.

This delicious wine was a collaboration of Andrea and the importer and partner of the producers at Terre Gaie,Francois Doufur.

Word is, that Andrea and Francois have been wanting to come up with a Pinot Grigio with ”the characteristics of a flavorful and complex Pinot Grigio similar in characteristics and flavor profile  from  the Alto Adige region of Italy while maintaining an affordable price.”

I do believe that they accomplished their vision.

This complex Pinot Grigio is unlike most of mainstream Pinot Grigio’s that you find on the shelves of some wine shops and grocery store shelves. Although an immensely popular go-to wine, most of what you have probably tasted is the ho-hum crowd-pleasing wines that we are most familiar with.

Pinot Grigio is capable of producing compelling wines with layers of complexity.

CLARIS has been a JOY to discover and taste as well as pair with my favorite seafood dishes.

In Latin,CLARIS means clarity and purity.

Complex body,floral and minerality standout out with every sip.

Layers of flavors,full-body and the refreshing minerality on the tip of the tongue are the first sensations and tastes you notice. The delicate layers of citrus and stone fruit (I taste PEACH and APRICOT), the floral nose and detectable chalky minerality are both clean and crisp,and is therefore true to this wine’s name.

Pairing with this mussel dish was right on target!

The floral and earthy minerality was a great match with the briny shellfish and broth,fresh lemon zest and earthy saffron and fennel.

Pinot Grigio is typically a very versatile pairing wine.

Savory dishes of pork,chicken and spices as well as creamy cheeses would also be a great match for CLARIS.

If you are in the mood for a succulent and satisfying rustic,One-Pot Seafood Dish and Perfect Wine Pairing, I would love to share this recipe with you.

Recipe:
2 to 3 pounds  each of mussels and clams
1 pound fresh shrimp,in shell
3 Calamari tubes and tentacles-tubes sliced into rings
1 filet of fresh fish such as halibut or any other firm white fish,chopped into bite-sized pieces
3 links of Italian Sausage-cooked and sliced
1/2 cup olive oil
1 onion,chopped
1 large juicy tomato,chopped
5 garlic cloves,minced
Fresh Fennel, 1 cup diced
1 fresh lemon,zested and juiced
2 spicy peppers-your choice-minced
1 small package of Saffron Threads
Chicken broth or Seafood Stock-about 1 cup Keep extra around,you may need it
***White Wine-about 3/4 cup
Dried Thyme-1 heaping teaspoonful or more-I love the intense,earthy flavor of dried thyme
salt/pepper to taste

***My thoughts on Wine to Cook With:
There are many thoughts and opinions of wines to use with your recipes. What have found that works well with me is keeping a “stock bottle” of a Sauvignon Blanc in the refrigerator. Choose one that tastes good enough to drink but not so expensive that you feel guilty cooking with it. Sauvignon Blanc is light,citrusy and acidic and it perfect for recipes like this one,where you need a tangy,lively broth to complement the seafood as well as the CLARIS Pinot Grigio. But, I will save this one for drinking WITH the food!

All of the succulent seafood and fresh Italian fennel sausage was purchased fresh at Whole Foods.

Diced Fresh Fennel adds a flavorful rustic and earthiness to this dish and is further enhanced by the intense fennel flavor from the seeds in the sausage.

Saffron is probably my favorite spice. It adds an earthy floral and rustic component and subtle hay aromas as well as a beautiful golden yellow color to the seafood broth.

Saute’ the chopped vegetables(all except the tomato) together in olive oil until tender, adding the herbs and spices as you stir.

Add the wine and broth to the vegetable sauté and reduce.

Gently add the seafood to the pan tossing in the sliced sausage and chopped tomato. Simmer with the lid on until the mussels and clams are opened and the shrimp are pink.

During the cooking process,add more broth if needed.

Serve with thick slices of Ciabatta Bread slathered in olive oil and grilled in a grill pan until crisp.
Oh, and pour yourself a big,crisp glass of CLARIS.

Claris Pinot Grigio is priced for about $15 and can be purchased at these fine wine shops:

The Wine Shoppe at Green Hills
Bud’s Discount Wine and Liquor
Grace’s Plaza
Nashville Wine and Spirits
Grapevine Wine and Spirits
Brinkmann’s Wine and Spirits
West End Discount Wine and Liquor
Iroquois Wine and Spirits

Any questions? Want to know where to find CLARIS in your area?

Ask the experts Andrea,Maria Pia or Viviana at the 100 % Italiano website and join them on
their Facebook page 100% Italiano Inc.- Italian Wine.

CHEERS!

There is no love sincerer than the love of food and wine. ~George Bernard Shaw

LAMADRID SINGLE VINEYARD RESERVA 2009 100% Cabernet Franc

Eat your meatballs! They are good for you! And,taste good,too!

Growing up in a Sicilian family,you eat meatballs,especially at Sunday dinner. But being the FOOD REBEL that I am, I am constantly searching for the the non-traditional and exciting new recipe to satisfy my culinary curiosity of the non-traditional and to the create the perfect pairing with fun and delicious wine. There is a great new cookbook out there,dedicated to MEATBALLS!

THE MEATBALL SHOP COOKBOOK. Check it out! If you are a meatball lover like I am,you will love this cookbook. The creators and owners of the shops located in New York have published a one-of-a-kind cookbook with beautiful pictures and divulged all of their secret recipes for us to now enjoy at home! I immediately found the recipe I wanted to make and pair with one of my favorite grape varietals.

CABERNET FRANC! New World CABERNET FRANC.Get to know this grape! Once considered an old world blending grape in Bordeaux,this grape has stepped out of the shadows of traditional French Cabernet Sauvignon/Merlot blends and is now finding its way to many other areas of the world as the nontraditional blends or main grape varietal that is bottled.

Think cult wine.

Cabernet Franc wine is finding interest with the wine geeks and wine lovers of unusual and unique wines produced all around the world. This varietal tends to produce an earthy,medium-bodied wine with medium tannins and more immediate fruit than a Cabernet Saugvignon. Tasting characteristics include deep berry flavors and fragrance,peppery herbaceousness and aromas. Cabernet Franc pairs well with earthy dishes made with wild game AND with lamb. Olives,feta and preserved lemon have rustic earthy flavors that are a perfect match with this unique wine.

LAMADRID CABERNET FRANC 2009 from Argentina is a great example of this once French-grown only varietal stepping into front and center. Upon the first luscious sip,you detect violets,juicy ripe blackberries,a touch of vanilla and a unique earthiness usually not detected in wines not grown in the country of origin. And,the tannins are balanced with the fruitiness which is what makes the pairing with the rich lamb meatballs,unctuous Kalamata olives and salty,creamy feta cheese.   LAMADRID CABERNET FRANC 2009 also pairs with the rustic,homemade tomato sauce simmered with rich,dark olive oil and the variety of earthy fresh herbs.
LAMADRID Cabernet Franc 2009 was given 91 points by Wine Spectator. Average Price: $15

Meatballs:
2 Tablespoons olive oil
2 pounds ground lamb-I used New Zealand Lamb ground fresh from Whole Foods
2 large eggs
1/2 bread crumbs-I used Progresso Brand
1/4 cup Kalamata Olives-pitted and chopped
1/4 cup Cilantro-chopped
3 tablespoons crumbled Feta Cheese
3 tablespoons chopped fresh mint
1 tablespoon chopped fresh oregano
1 garlic clove,minced
1 teaspoon salt
3/4 teaspoon ground cumin
1/4 preserved lemon,chopped

Being the foodie that I am,I seem to always have a jar of preserved lemon in my pantry. If you don’t,click on this link and order some or make your own preserved lemons from the recipe in the cookbook or Epicurious.com. Preserved Lemons are used in Middle Eastern or Moroccan recipes. I added CUMIN to the recipe,which is a common ingredient found in Greek Cuisine as well.
This earthy spice works well in this recipe along with the olives and feta.

Directions: Preheat oven to 450 degrees.

Drizzle olive oil and spread evenly in a 9 x 13 inch baking pan.
Combine the ground lamb,eggs,bread crumbs,olives,feta,herbs,salt and preserved lemon in a large mixing bowl and mix by hand until thoroughly incorporated.

Roll the mixture into 1-1/2 inch (golf-ball sized) meatballs,packing firmly.

Place into the pan and roast for 20 minutes or until cooked through. Internal temperature 165 degrees.

Tomato Sauce:
1/4 cup olive oil
1 finely diced onion
1 or 2 fresh bay leaves
1 tablespoon chopped fresh oregano
1 teaspoon dried thyme (may use fresh)
2 garlic cloves,minced
2 tablespoons tomato paste
2-26 oz boxes POMI Chopped Tomatoes
1 cup chicken broth
Red Pepper Flakes,a pinch to taste
salt/pepper to taste

Directions:

Saute the onions,bay leaf,oregano,thyme and garlic with the olive oil in a medium pan for about 10 minutes until the onions are soft.
Add the tomato paste and continue cooking for 5 minutes.
Add the Pomi Tomatoes and chicken broth and stir until just boiling.
Lower the heat and simmer for 1 hour stirring constantly.
Add salt/pepper and red pepper to taste as the sauce is simmering.
Remove the bay leaves before serving.

RECIPES ADAPTED AND INSPIRED by: THE MEATBALL SHOP COOKBOOK

 ”Love is like swallowing hot chocolate before it has cooled off. It takes you by surprise at first, but keeps you warm for a long time.” – Anonymous

Brrrrrrr. It’s that time again! Time to snuggle up with your sweetie and a luscious mug of rich, soul-warming Hot Chocolate.

This recipe is one for the show “The Best Thing I Ever Ate and…….Drank!”

What could be better than slowly melting down a WHOLE BAR of decadent Locally made Olive and Sinclair’s Cinnamon Chili Chocolate Bar with milk and blended with rich,dark Arpeggio Espresso from Nestle’s NESPRESSO Pixie and topped with a Handmade Chocolate Chili Marshmallow from The BANG Candy Company also from Nashville,TN.

The spicy warmth from the cinnamon and cayenne in the Olive and Sinclair Chocolate is one of the best Hot Chocolates I can remember drinking.
The spicy bittersweet chocolate bar combined with the rich espresso makes a perfect cup of warmth for a cold,cold night.

Nashville is lucky to be the home of these fabulous locally- made products. The awarding-winning Olive and Sinclair Southern Artisan Stone Ground Chocolate  are rustic bars of rich bittersweet chocolate and uniquely blended with brown sugar for that Southern flair.
Hatcher Family Dairy Milk is another local product supplying Nashville with fresh and wholesome all-natural milk.

The Nestle NESPRESSO Espresso Maker it the BEST expresso maker and is a favorite in our household.

You can check out the website link. We purchased our Nespresso Pixie at our local Williams-Sonoma. It makes the richest,most full-bodied cup of expresso of any home brewers and rivals any coffee shop.

And, The BANG Candy Company hit Nashville’s fabulous food scene with her hand-made gourmet marshallows half-dipped in Belgian Chocolate with a variety of unique flavors. The Chocolate Chili Marshmallows combine a spicy sweetness that
is perfect match to the hot chocolate.

Recipe:

Melt 1 broken-up bar of Olive and Sinclair Mexican Style Cinn-Chili in 1-1/2 cups of Hatcher Family Dairy Milk.

Throw in a fresh cinnamon stick,for good measure

Add a tablespoonful of brown sugar or to taste

Warm slowly to just simmering while whisking

Make two servings of Nespresso Espresso Arpeggio-or your favorite -and whisk into the hot chocolate

You can find all of the Nashville local products at Whole Foods and other store around the area OR
you can order the products by clicking on the links provided in the text.

CHEERS!

 Cooking is like love. It should be entered into with abandon or not at all. —–Harriet Van Horne

Goat Cheese. I have had a foodie love affair with this fresh,creamy and tangy cheese for many years. Luckily,we have a local dairy NOBLE SPRINGS DAIRY here in Franklin,Tennessee and I am always searching out ways I can incorporate this delicious local cheese in my recipes. Cauliflower,a mildly flavored cruciferous vegetable with considerable health benefits, provides a blank palette for culinary creativity. The first time I ever saw a recipe for Pureed or Mashed Cauliflower was during the South Beach Diet craze.
I LOVE potatoes,don’t get me wrong,but I LOVE Cauliflower,too! And,I will be sharing
more cauliflower recipe creations.

I can’t help but tweak a recipe to fit my culinary style and I do believe this recipe takes the basic recipe to a new level. Creamy,tangy goat cheese stirred into the warm cauliflower mash is just what it needs to boost the flavor of this side dish.

This recipe really does not have exact measurements.

Cauliflower:
I make enough for 4 to 6 people or leftovers if it’s just us-2 to 3 Heads-depending on the size of Cauliflower-leaves removed and then chopped into pieces.

1 box Chicken Broth-I use this because I like the flavor,you may use Vegetable stock,if that’s what you like to use.

3 or 4 Fresh Thyme Sprigs: you really need to use fresh in this recipe but if you want to use dried,it’s fine.

Creamy Goat Cheese: 6 oz or more. I recommend using a local goat cheese such as Noble Springs Goat Cheese located in Franklin,Tennessee.

Salt & Pepper to taste

Crumb Topping:

1 cup Seasoned or plain Panko Bread Crumbs or any other bread crumbs you like to use.
If plain,add a sprinkle or two of your favorite seasoned salt such as Cavender’s Greek
Seasoning.

4 Tablespoons melted butter

1/2 cup shredded Parmesan Cheese

Mix these together for the topping.

Directions:

Simmer the cauliflower pieces with the thyme sprigs in broth until tender. Use a fork to test.

Once cooked,drain the cauliflower in a colander.

Cool for a few minutes.

Slide the cooled thyme springs between your fingers which will remove the leaves and then toss the stems.

In a food processor,add the cauliflower and thyme, 3 or 4 tablespoons of melted butter and roasted garlic.

As you are processing, add the goat cheese until just blended.

DO NOT OVER PROCESS. You still want some texture to the cauliflower and it’s even
better when you bite into the mash and get warm,creamy bites of the goat cheese.

Top with the crumb mixture and bake at 375 degrees for about 20 minutes until warmed
through and browned.

This dish has amazing flavor and texture and makes a great alternative for mashed potatoes.

Old Fashioned Warm Bread Pudding with Plump Raisins and Praline Pecans soaked in a Warm and Buttery Bourbon Sauce Mmmmmm….Just In Time for the Holidays

Christmas Season is in full-swing in my household.Gifts are wrapped,the tree is decorated and every weekend is booked with Christmas Parties!
I usually get asked to bring an appetizer so when I was asked to whip up a dessert,I
knew just what I wanted to make.

Having grown up in Louisiana,I can’t help but be forever influenced by New Orleans style cuisine and a LOVE for Bread Pudding.There are many recipes and versions of Bread Pudding from all over the South. But for the party tomorrow night,I think this traditional,Old Fashioned Bread Pudding Recipe will be a perfect ending to the special holiday meal that will be shared with dear friends this weekend.

Recipe:

1 pound French or Italian Bread-torn into bite-sized pieces
3 1/4 cup whole milk
3 eggs-lightly beaten
1/2 stick butter-melted
2 teaspoonsful Vanilla
3/4 cup sugar
1/4 teaspoonful cinnamon*
1/2 cup Kroger Praline Pecans-coarsely chopped
1/2 cup raisins

I have discovered that a great recipe that stands out above others is all about the quality of ingredients.If you have a container of cinnamon from last Christmas season and you know we all do -throw it out!
Grab a bottle of Saigon Cinnamon. Saigon (Vietnamese )Cinnamon is all about flavor.
Once you incorporate this in your recipes,you’ll never go back to the generic cinnamon
most of us have in our spice cabinets. Saigon Cinnamon is sweet and robustly flavored.
It will take you back to your childhood days with the bold flavor of “red hot candies.”

Praline Pecans from Kroger’s Private Selection variety of nuts are a great find! Do you know about these?
This is such a unique product,I have never found any other glazed or candied nuts like these.
Each bite is just like eating a New Orleans Praline.Oh My! They are delicious!
This is another product that I keep stocked in my pantry.They are perfect in a salad with mixed field greens,fresh strawberries,pears and gorgonzola.

Directions:

Mix the sugar and cinnamon together and toss with the bread pieces along with the Praline
Pecans and raisins

Combine eggs,milk,melted butter and vanilla

In a large bowl,mix all of the ingredients together and let bread absorb the milk/egg mixture

Pour into a buttered casserole dish and Bake in a preheated 350 degree oven for 30 to 40 minutes until set and the top is brown

Warm Bourbon and Buttermilk Sauce

6 Tablespoons Butter
1 cup Sugar
1/2 cup buttermilk
1 to 3 Tablespoons Wild Turkey Honey Bourbon
1/2 Teaspoonful Baking Soda
1 Tablespoon White Karo Syrup
1 Teaspoon Vanilla

In a saucepan,

On low to medium heat,melt butter and mix sugar,buttermilk,baking soda,White Karo Syrup
vanilla and Bourbon.

Wild Turkey Honey Bourbon is Wild Turkey Bourbon blended with Honey

Whisk constantly until mixture boils.

Boil for 1 minute. Remove from heat.

Serve Warm with the Bread Pudding.

BIG HINT: FOR BEST FLAVOR: MAKE THE BREAD PUDDING AND THE SAUCE THE DAY BEFORE: REFRIGERATE.
BAKE AS DIRECTED and SLOWLY RE-HEAT THE SAUCE possibly using a double boiler.
THE FLAVORS and TEXTURE are at its best if you do it this way! DELICIOUS!

Recipe inspired by my neighbor’s sister Cindy Wells. Thank you Cindy! Love the recipe!

ENJOY!

November and December are the months of parties and if you have reached my blog,you are probably searching for a unique appetizer to bring to Holiday gatherings.

Smoked ANYTHING has always been a food passion for me. I love to smoke meats and vegetables,mostly in the warmer months,but during the colder months I drag out my  Cameron Stovetop Smoker and get creative.

This recipe development was inspired by my desire to bring a finger food appetizer to the Nashville Food Bloggers Christmas Party. These are my people! I finally found a group of creative,innovative cool people that share the same passions and love of food that I do. AND,the invitation said bring FINGER FOOD!

I created this recipe based on my love for smoked duck. Duck and Cherries
are a classic combination so I added chopped,dried cherries to the original biscuit
recipe. Cherry Jam with added Hot Cherry Peppers and Black Garlic Aioli turned out to be a perfect combination for this appetizer.

Brined and Smoked Duck. Yep. It’s that easy. Whole Foods,Fresh Market and most
groceries will supply duck breasts,especially around the holidays.Brining creates
a moist,succulent and flavorful duck breast.I added a touch of maple syrup to the
brining solution for a deeper flavor with hints of sweetness and caramelization
when searing the breasts at the end.

Don’t be afraid. It’s easy!

Brining:

Many brining recipes are available on the web. I happened to have purchased this Brining
Kit at Whole Foods.It’s not just for turkey.Chicken and pork chops would also be great for
brining with this kit. I cut the recipe by half and added a half-cup of maple syrup to a
large plastic bag and four frozen duck breasts and sealed it tight. Place the bag in the refrigerator and brine for 6 to 8 hours.Then,drain and pat dry.I brined the duck breasts without first thawing.That worked great!

Duck Breasts are now brining for 6 to 8 hours

The perfectly brined duck breasts are now ready for the Cameron Stovetop Smoker.
I decided to use Cherry wood chips. Follow the recommended directions;the duck
smoked for about 30 to 40 minutes.

For crispy skin,pan-sear the breasts skin-side down until browned and the duck fat
is rendered.

Cool and thinly slice.

Bite-sized Rosemary Biscuits with Dried Cherries Recipe

1 cup Bisquick
1/2 cup sour cream
1/4 cup melted butter
1 TBSP chopped fresh rosemary
1/4 cup chopped dried cherries*

I used Ocean Spray Dried Cherries

(For this specific recipe,I tripled the ingredients.)

Recipe inspired by Dannie

Be sure to chop the rosemary leaves finely!

Combine the wet ingredients in one bowl and mix the dry ingredients in another.
Incorporate both and mix well.

Scoop about 1 heaping tablespoonful into a mini-muffin tin that has sprayed with non-stick spray. Bake 350 degrees for about 10 to 15 minutes until brown.

Yield:
ABOUT 45 biscuits with the tripled recipe

Slice the cooled biscuits in half and prepare the rest of the ingredients.

Squeeze out and thoroughly mash one head of Black Garlic into a paste.

If you don’t know about BLACK GARLIC, you are missing out!Check out the link. Black Garlic is garlic that has been fermented.The result is a sweet/savory richness with garlic undertones.
Some describe the flavor as soy sauce or umami flavor profile with hints of molasses.

Mix the Black Garlic paste with about 3/4 cup of Hellman’s Mayonnaise. That’s it.
The Black Garlic has so many dimensions of flavor,no more ingredients are necessary.
I can’t wait for you to try it!

I have found several food products with BIG FLAVOR that I keep on-hand.
It’s important to find a few ingredients with big flavor and a long shelf life,as with the Black Garlic in the Aioli recipe.I buy several packages at a time.If you don’t open the extra packages,they will keep for quite a while.It’s fermented! Another great find is the Sour Cherry Jam and Diced Hot Cherry Peppers. These two ingredients supply a big flavor that pairs well with the intense flavor of the smoked duck.

Mix about 1/2 cup of Dalmatia Sour Cherry Jam with a heaping teaspoonful of
Diced Hot Cherry Peppers.

On the bottom of each sliced biscuit,place a dollop of Black Garlic Aioli,one to two
slices of duck depending on the size,a leaf or two of arugula for color,then a
dollop of Spicy Cherry Jam and place the top of the biscuit on and….ENJOY!

This recipe makes enough for a party of 25. I hope you enjoy this as much as we did.
AND,the BLACK GARLIC AIOLI and Spicy Sour Cherry Jam can be used with many of your
favorite dishes too!

CIAO!