Archive for the ‘Cook with Lisa’Category

Spiedini & Hearth, An Evening of Food, Wine and Italian Grill at POP Nashville! Chef Tony Galzin and Wine With Lisa. Saturday August 23rd

Please join us on Saturday, August 23rd at POP Nashville

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As far back as I can remember, my family’s kitchen was filled with mouthwatering aromas of Sicilian Italian cooking, and on Sunday mornings I would help my father prepare traditional family dishes. Our cabinets were lined with large jars of olives, capers, rich olive oil, Italian cookies and cannolis from Central Grocery in New Orleans. This is when my love for food and wine was born but for many years it just simmered under the surface.

And, now, I am thrilled to have been invited to cook with Chef Tony Galzin at POP! We both share similar Italian backgrounds and are so excited to share our love and passion for the Italian grill!

Spiedini and Arrosticini

The Italian word “spiedini” or “arrosticini” refers to meat cooked on a skewer. The regional dish in Abruzzo, Italy, spiedini is, lamb, chicken, shrimp or beef on a skewer.

Tony and I will be firing up the grill for an evening of Italian regional specialties, all cooked over an open flame.

Spiedini & Hearth

An evening of food, wine and Italian grill

First Course
Things With Bread

Grilled Caponata zucchini, squash, capers, olives
Burrata, Pepperonata e Coppa house-made burrata & coppa,
grilled peppers
Cavolfiore Piccante pickled cauliflower, chile bread crumbs

Served with grilled baguette and house made sourdough foccacia

Second Course
Spiedini di Pesce

Spiedini di Gamberi grilled olive oil marinated shrimp,
caramelized lemon
Grilled Mussels lemon, smoked sea salt
Whole Fish celery, fennel and caper relish

Third Course
Spiedini di Carne

Abruzzo-style Lamb Skewers herb-hazelnut pesto
Grilled Meatballs spicy tomato sauce
Grilled Quail fresh herbs, lemon

Dessert
Grilled Stone Fruit & Olive Oil Cake marscapone whip, cherry coulis

Dinner is $45 per person, Email carolinegalzin@gmail.com to reserve your seat today!

15

08 2014

The Nashville Smokin’ Tomato Jam Burger with Red Gold Tomatoes Rocks Any Backyard Grilling Party!

Summer grilling has just been elevated to a new level of flavor with Smokey Tomato Jam!

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You have got to try this burger!

Summer time in Nashville is burger time and I can’t think of anything better than hanging out on a Sunday evening with a glass of wine waiting for the grill to be just right to cook this savory burger to perfection! For those of us lucky enough to live in Nashville, we have a cornucopia of quality local products available to us from nearby farms. Porter Road Butcher, my favorite neighborhood butcher, sources local Tennessee grass-fed beef and smokey local bacon for building the perfect burger.

Red Gold sent a sample pack of several varieties of tomatoes for Summer Grillin’ Party recipes.  I decided to create one of my own recipes that reflect the local Nashville music and culinary scene by incorporating quality local ingredients.  Nashville aka Music City is known globally for its music scene and our burgeoning culinary scene. On any given night, you’ll be able to hear lots of jammin’ from the honky tonks downtown on Broadway.

How about a smokey, sweet, tangy tomato jam to top off a juicy burger with crispy local bacon that was smoked in-house at Porter Road Butcher? By stirring in a couple of tablespoonfuls of the smokey tomato jam into the mayo all the flavors  are melded together in the big, bold and satisfying flavors of this smokin’ rockin’ burger.

Say Cheese!

The Bloomy Rind located inside Porter Road Butcher has amazing artisan cheeses from around the country. Kathleen (owner and cheese expert) suggested everyone’s favorite!  Red Rock is an American style from Wisconsin, naturally rinded cheddar cheese with a slight blue vein. Richly colored with annatto and cave aged to maturity. Mild flavored with a creamy texture. Made with pasteurized cow’s milk and aged at least 60 days.

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Hopefully, you can find this cheese in your area or click on this link to order some for your next burger adventure! Or, a slice or two of sharp cheddar cheese will be sooo delicious too!

 

The Smokin’ Tomato Jam complements the savory burger, smokey bacon and tangy,creamy Red Rock cheese and the Smokin’ Mayo just brings it all together. Get the recipe below.  Time to chow down!

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( recipe below )

Time to chow down!

 

The Nashville Smokin' Tomato Jam Burger Rocks Any Backyard Grilling Party!
Author: 
Recipe type: Entree
Cuisine: Nashville Cuisine
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 pound 80/20 freshly ground beef (one pound for every 4 servings)
  • 1 can Red Gold Petite Diced Tomatoes with Garlic and Olive Oil, very well drained
  • Seasoning Mix for burgers:
  • 1T Kosher Salt, 1 tsp sugar, cumin,ground pepper, ½ tsp ground coriander:
  • Buns, brushed with olive oil, salt and pepper
  • Smokey Bacon, cooked til crisp 2 to 3 pieces per burger
  • 2 cans Red Gold Petite Diced Tomatoes with Garlic and Olive Oil --not drained
  • ½ cup brown sugar
  • 1 tsp cumin
  • 1 tsp Smoked Paprika
  • 1 T apple cider vinegar
  • ¾ cup mayo
  • Medium or Sharp Cheddar Cheese slices or your favorite cheese
  • Spinach leaves
Instructions
  1. Smokey Tomato Jam:
  2. To saucepan over med heat, add 2 cans tomatoes, brown sugar, cumin, smoked paprika,vinegar
  3. Simmer until thick and jammy 30 to 45 min.
  4. Remove from heat and cool
  5. Drain off any excess juice
  6. To ground beef, add 1 drained can of Petite Dice Red Gold Tomatoes with Olive oil and garlic
  7. Mix to distribute evenly
  8. Divide meat into 4 equal patties (each pound for 4 servings)
  9. In a small bowl with a fork or small whisk, incorporate the seasonings together
  10. Sprinkle each side with seasoning mix; store the remainder in a bag for future uses
  11. Prep Grill for cooking burgers and grill to desired doneness
  12. Toast buns on grill
  13. Smokey Tomato Mayo: add 1 to 2 heaping tablespoonfuls of cooled smokey tomato jam to mayo
  14. Mix thoroughly
  15. Assemble burgers by adding a dollop of Tomato Jam mayo, burger with cheese
  16. Top with tomato jam and crispy bacon

 

Hey Nashville, What Are You Drinking? Lisa’s Weekly Wine: Retromarcia Chianti Classico 2011 by Monte Bernardi

Enjoy Retromarcia Chianti Classico for a taste of old world world charm in each glass!

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I immediately fell in love with this wine!

Retromarcia 2011 Chianti Classico of the Monte Benardi Estate in Panzano located in the historic Chianti region of Italy, is an elegant Chianti with echoes of rustic charm in every glass. Retromarcia means “to back up” or “step back” to the past. From the first sip to the last drop in the glass, you get the best of yesterday: today. Aromas and flavors of ripe cherries and blackberries accompanied by their natural fresh fruit acidity, a hint of fennel fronds and candied orange peels with a long-lasting finish of this terroir-driven wine is just about as good as it gets.

Tender, fennel-scented veal, pork and ricotta meatballs along with the rich tomato sauce paired well with this Chianti Classico. Matching the key ingredients of the recipe with the unique flavors and aromas of the wine are pieces of the flavor puzzle that comes together and creates the perfect comfort meal! Click HERE for the recipe!

$20 or under— Retromarcia Chianti Classico 2011 is available at Grand Cru Wine and Spirits and Woodland Wine Merchant in the Nashville area.

CHEERS!

12

07 2014

Spain’s Ribera del Duero: A Wine for Every Palate and Every Season! Drink Ribera. Drink Spain.

Roble & Barrica’s Ribera Del Duero is the ultimate expression of Tempranillo, Spain’s most noble red grape.

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The main grape variety of Ribera del Duero is Tempranillo and this region produces the grapes that are renowned for its style.  

Two hours north of Madrid is the Ribera del Duero region located in Spain’s northern plateau. Hot summer days and cold winters, minimal rain and a short growing season along with great soil diversity is suited to growing this full-bodied and powerful grape. Ribera del Duero enjoys worldwide prestige as a result of the unique characteristics of power and elegance of the Tempranillo that is produced.

Ribera del Duero Tempranillo is a great companion to recipes with bold flavors. Tapas plates filled with regional Spanish or Mediterranean dishes or seafood, chicken and sausage Paella, the most vibrant dish of Spain, will be a perfect pairing for your guests to enjoy during the warm summer months as well as richly flavored meat dishes cooked in the oven during cooler months of the year. Anytime of the year is a good time to pair with any meal filled with grilled meats, hearty tapas, Spanish charcuterie and smoky chorizo.

Everyone loves a Ribera del Duero!

This deeply colored dry red wine has sweet tannins and pleasant mouthwatering acidity are balanced with the flavors and aromas of brambly ripe blackberries and ripe black cherries and a wisp of earthy, minerally licorice. This wine couldn’t be any more perfect for everyone’s enjoyment by the glass or paired with food.

We served it with char-grilled lamb chops with curry aioli, Chorizo stuffed dates wrapped with bacon in a deeply rich tomato & picquillo peppers and a Paella Mixta which was filled with smoky roasted chicken, Spanish sausages and sweet gulf shrimp,North Carolina clams and mussels.

 

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For more information on how you can enjoy Ribera del Duero: www.drinkriberawine.com 

Chorizo-Stuffed Dates in Tomato Piquillo Pepper Sauce
Author: 
Recipe type: Tapas
Cuisine: Spanish
Prep time: 
Cook time: 
Total time: 
Serves: 20-22
 
Wrap smoky local bacon around chorizo-stuffed dates and bake in the oven with tomato sauce with chopped piquillo peppers for a savory and sweet appetizer.
Ingredients
  • Olive Oil
  • • Kosher Salt
  • • Freshly Ground Black Pepper
  • • 4 Cloves Garlic (thinly sliced)
  • • 4 small Shallots (thinly sliced)
  • • 8 ounces roasted Piquillo Peppers with their juices
  • • 2 cups Whole Peeled Tomato with their juices
  • • 3 tablespoons Sherry Vinegar
  • • 15 Medjool Dates (pitted)
  • • ½ pound fresh Mexican Chorizo (removed from casings; in a piping bag)
  • • 5-6 slices Bacon (cut into thirds)
  • Preheat oven to 400 degrees F.
Instructions
  1. Place a heavy bottomed sauce pot over medium heat.
  2. When the pan is hot add a film of olive oil followed by garlic & shallot with a pinch of salt.
  3. Cook, stirring occasionally until the vegetables start to soften and become aromatic.
  4. Then add the Piquillo Peppers and tomatoes.
  5. Stir until everything is combined and bring the mixture up to a simmer.
  6. Reduce the heat to medium-low and cook, stirring occasionally for about 30 minutes, until all the flavors combine and reduce slightly.
  7. Season with Salt and Freshly Ground Black Pepper and the Sherry Vinegar. After 30 minutes, puree the sauce until smooth if you prefer or leave a little bit chunky.
  8. While the sauce is cooking, prepare the Dates by making a slit down one side. Pipe in some Chorizo and then close up the incision. Wrap with a piece of Bacon and secure with a toothpick where the seams meet.
  9. •Add stuffed bacon wrapped Dates 
In a large sauté pan over medium-high heat, add a thin layer of Olive Oil.
  10. Sear the Bacon wrapped dates on both sides, then remove to a plate.
  11. Pour the Red Pepper Sauce in to a shallow baking dish and arrange the Dates on top.
  12. Place in the oven, uncovered, for 10 minutes. Remove from the oven and serve the crispy Dates with some sauce spooned around and on top.
  13. Hint: 
If you do not have a piping bag, substitute a zip top bag with a corner snipped off to a ½-inch wide opening.
  14. • Helpful Tips:
  15. • 1. Use fresh Mexican-style chorizo to fill the dates.
  16. • 2. To create a pocket for the chorizo, simply cut the dates halfway lengthwise and pop out the seed!
  17. Place a heavy bottomed sauce pot over medium heat. When the pan is hot add a film of Olive Oil followed by the Garlic and Shallot with a large pinch of Salt. Cook, stirring occasionally until the vegetables start to soften and become aromatic, then add the Piquillo Peppers and Tomatoes. Stir until everything is combined and bring the mixture up to a simmer. Reduce the heat to medium-low and cook, stirring occasionally for about 30 minutes, until all the flavors combine and reduce slightly. Season with Salt and Freshly Ground Black Pepper and the Sherry Vinegar. After 30 minutes, puree the sauce until smooth if you prefer or leave a little bit chunky. 5-6 slices Bacon (cut into thirds) 
While the sauce is cooking, prepare the Dates by making a slit down one side. Pipe in some Chorizo and then close up the incision. Wrap with a piece of Bacon and secure with a toothpick where the seams meet.
  18. • 
Olive Oil
  19. • stuffed bacon wrapped Dates 
In a large sauté pan over medium-high heat, add a thin layer of Olive Oil. Sear the Bacon wrapped dates on both sides, then remove to a plate.
  20. • 
Red Pepper Sauce 
Pour the Red Pepper Sauce in to a shallow baking dish and arrange the Dates on top. Place in the oven, uncovered, for 10 minutes. Remove from the oven and serve the crispy Dates with some sauce spooned around and on top.
  21. • 
If you do not have a piping bag, substitute a zip top bag with a corner snipped off to a ½-inch wide opening.
  22. • Helpful Tips:
  23. • 1. Use fresh Mexican-style chorizo to fill the dates.
  24. • 2. To create a pocket for the chorizo, simply cut the dates halfway lengthwise and pop out the seed!

 

Stay hungry and thirsty for more!

CHEERS!

27

05 2014