I love this quick alternative to paella. You can substitute or add shrimp, clams, mussels and sliced sausage to this versatile one-dish meal. The wine possibilities are varied as well; with everything from Sauvignon Blanc to a young Pinot Noir completing the service. Serves four. INGREDIENTS: 2 tablespoons olive oil 1 onion, sliced 1 garlic […]
I am getting ready to grill racks of ribs for the Super Bowl crowd gathering later today, and I need something to accompany it. What’s more American than a slaw with bacon and bleu cheese? Here we go! INGREDIENTS 1 small cabbage, thinly sliced 1 smaller radiccio, thinly sliced 1 red pepper, sliced salt pepper
It is that time of year to start eating healthy again, and what can be more nutritious than chicken-noodle soup? Here is a classic Vietnamese spin to a worldwide favorite. Serves 6. INGREDIENTS: 8 cups chicken stock (preferably homemade) ¼ cup chopped ginger 2 garlic cloves, peeled and chopped finely 1 (3 inch) cinnamon stick
Asian Chicken Noodle Soup – Pho Ga Read More »
We made a bunch of Taft Street Toffee last month; so much that we have quite a bit left over. Not a problem, as part of our Christmas tradition is an assortment of biscotti. This year we will add toffee biscotti to the assortment! INGREDIENTS: 1 cup sugar 1 stick unsalted butter, melted 1 vanilla
This is a rich, easy-to-prepare dessert that matches well with a full bodied red like the Taft Street 2112 Alexander Valley Merlot. We are serving the pairing at this weekend’s gala – 2014 Wine Road Food and Wine Affair. INGREDIENTS: 2 cups butter (preferably local/organic) 2 cups sugar 2 cups quality semi sweet or dark
Taft Street Toffee Read More »
Sriracha sauce has long been a staple on our table. However, a month or so ago my neighbor Jay turned me on to a tangier alternative. We went through a half gallon of the stuff last month! It is amazing. INGREDIENTS: 3 dried ancho chiles 3 sliced red Fresno chiles, cut ¼ inch thick 1
Chile Vinegar Sauce Read More »
We have four fig trees (three too many), and are constantly looking for new ways to prepare figs. This is an easy and delicious way of complementing grilled meat on the BBQ. INGREDIENTS: 4 rosemary stems about 6 -8 inches long 8 medium ripe figs, halved lengthwise 2 tablespoons onion/balsamic sauce Pepper COOKING INSTRUCTIONS Strip
Grilled Fresh Figs on Rosemary Skewers Read More »
With summer in full swing tomatoes are at their peak. Here is a twist on traditional pesto, adding tomatoes and almonds. INGREDIENTS: 10 ripe Roma tomatoes ½ cup blanched and toasted almonds 3 crushed garlic cloves 1 cup torn basil leaves 4 tablespoons olive oil ¼ cup grated parmesan cheese salt and pepper COOKING INSTRUCTIONS
Summer means barbeque and there are not many things better than smoked brisket. We usually go with the traditional Taft Street Zinfandel, but on very hot days a well chilled Taft Street Russian River Valley Pinot Gris hits the spot. This was a big hit at our recent “Grill 116” – wine and food pairing
Taft Street’s Smoked Brisket Read More »
Yes folks, it’s that time of year again. The grill is hot and casual dining is the rule. Here is a refreshing crowd pleaser that can be made in a jiffy. Goes well with grilled chicken, ribs, burgers – you name it. INGREDIENTS: 2 tablespoons white wine vinegar 1 lime, zested and juiced ¼ cup
