June 24, 2011
June 23, 2011
It's not like we haven't been indulging in deliciousness, we've just been too busy to write about it! So today (even though its not Monday) we're making time, as we're long overdue for a Pairing Party.
Check out this fabulicious recipe for Stuffed Peppers from Lisa at The Novice Nosher, accompanied by a vino selection from yours truly. Bordeaux, baby, Bordeaux!
- 5-6 bell peppers (any color)
- 1 package lean ground beef (between 1 and 2 lbs)
- 1 medium onion, diced
- 1 bag of boil-in-a-bag rice, cooked
- 1 small package of dill, mince
- 1 can of tomato paste
- chicken broth or stock
- salt and pepper
- Optional: Tabasco or your favorite hot sauce
Preheat oven to 400 degrees. Slice the top of the peppers and remove the seeds so that each pepper is like a cup. Keep the tops. Set peppers aside.
Mix the diced onion, ground beef, rice, dill, about a tablespoon each of salt and pepper, and all but 1 tablespoon of the tomato paste in a large mixing bowl. Mash and combine thoroughly with your hands.
Stuff the peppers with the beef mixture. There should be enough beef mixture so that you’ll have some overflow – no need to pack it in so that it’s all inside the pepper. Place each pepper in a shallow glass pan or baking dish.
In another mixing bowl, combine ¾ cup of stock with the remaining tomato paste and mix thoroughly. Season with salt and pepper. Sprinkle about a tablespoon each of liquid onto the stuffed peppers. Place the pepper tops back onto the peppers to cover the beef a little.
Pour the remaining liquid into the dish; it should reach about halfway up the pepper (if it doesn’t, you can add more stock or broth into the dish). Cover the dish with foil and carefully place into the oven. Bake for 1 hour.
Remove the dish and spoon more of the liquid onto the cooked peppers. Serve warm and add Tabasco or hot sauce to your liking.
A Note From Lisa:
This is a recipe my mom recently made while she was visiting me here in DC. She adapted it slightly after learning it from a Greek friend. She's also made these before with different types of peppers, hot or mild, so as long as they're big enough to stuff, you can put this beef mixture into any kind of pepper. And because this is basically protein and grains inside a vegetable, it makes for an easy and filling dish, especially if you have a family or visitors over for dinner - we were able to stuff 6 large peppers with the amount of mixture we made. Plus all you would need to accompany this is just a side salad, and of course a glass of red wine, like the one Miss Winobee has suggested below.
The combination of protein and acid in this dish will lend well to a wine that offers the same attributes, that's why we went with a #Bordeaux!
Try this '03 Chateau Tour de Guiet which is just as big on flavors as your Stuffed Peppers dish. You'll experience cocoa, black cherry and even some floral notes on the nose, but you'll be greeted with balanced earth tones and an essence of driftwood on the taste. Its medium-bodied with light, smooth tannins and a velvety finish.
Where to Buy: Morrell's Wine
June 22, 2011
- 2.5 oz of Tequila
- 1 tsp of Mango Chile Puree
- Splash of Fresh Lime Juice (to taste)
- Cayenne Salt (for the rim)
- Chile Pepper (for garnish)
- Buh-bye OJ! Red chiles contain high amounts of vitamin C and carotene and one fresh, medium sized green chile is equivalent to the Vitamin C in six oranges.*
- Chile peppers are a good source of most B vitamins, and vitamin B6 in particular!*
- They are very high in potassium, magnesium, and iron.*
June 10, 2011
- Amy has a rich characteristics (as exhibited in photo A above) so that called for a cocktail that was just as decadent!
- Amy packs a punch when she needs to (e.g. don't ever try to steal Ike Davis of the Mets from her - that's her man!) so I needed to spice things up a bit!
- She was with me when I got this Godiva vodka, so it was a practical decision to use it here. DEFAULT (hehe!)
- It's gluten-free, just like Amy!
- 1 shot of Godiva vodka
- 1 tsp of chocolate syrup
- cayenne pepper
- Sparkling white wine
June 9, 2011
- When I think "Clara," I immediately picture popped collars and Polo shirts (c'mon, we weren't all born to love hoodrat music and have "honky tonk" boyfriends - see photo above for proof) Fact is, she's a traditionalist, so she needed a cocktail that evoked those same simple, tasteful characteristics.
- When we have roommate dinners, I literally have to hide veggies in her meal, and then lie about it when she asks me. She's like my own personal 4-year-old, so naturally I had to include things I knew she would never eat. I probably even lied when she asked me the ingredients as I was making it. Guess you know the truth now -- oops, sorry C!
- 1 half mango
- 1 half peeled cucumber (remove seeds)
- Mint leaves, muddled to taste
- Mionetto Prosecco (or other sparkling white wine)
June 8, 2011
- Kristin is one of the most beautifully eclectic people I know so naturally I had to select ingredients that were just the same.
- Her adventurous nature, particularly when it comes to her culinary side inspired me to channel my own "inner-Kristin" by trying something completely out of my ordinary and seeing if I could come up with something fabulous.
- One time Kristin decided to give up sweets for a month, and naturally I harassed her with desserts nearly every day... here's another one!
- (1) Asian Pear
- 1 Tbsp sugar; 1/2 Tbsp brown sugar
- (10) Walnuts, crushed
- 3 pitted Dates, sliced
- 1 Tbsp Coconut Oil
- Cinnamon and nutmeg, sprinkle
- Sparkling Wine
- Cinnamon stick, optional
- Slice up pear and dates and crush walnuts using a food processor.
- Add coconut oil to sauté pan over medium heat, followed by pear, walnut and dates.
- Add sugars and cook for approximately five minutes.
- Put pear and nut mixture into a food processor to puree until smooth. Add a sprinkle of cinnamon and nutmeg to taste.
- Add mixture to 1/4 of the way up a champagne flute. Fill with sparkling wine of choice.
- Garnish with cinnamon stick.
June 7, 2011
- Nothing says love like a bright burst of pinks and reds, so naturally I swayed toward delicious, in-season red fruits.
- They're a Florida-based couple and exude the sunshine they breathe so I wanted to make sure the cocktail was refreshing and filled with pleasant bursts of flavor.
- Aly's infectious personality calls for a little extra pizzazz, which meant we need to add some liquor!
- Puree blueberries, strawberries and plum with a splash of water and splash of pomegranate juice.
- Add about 2 Tbsp of pureed fruit mixture to champagne flute.
- Add 1 additional Tbsp of POM juice to flute.
- Add 1 Tbsp of Chambord.
- Fill remaining portion of glass with sparkling white wine and accent with fresh mint.
June 6, 2011
Using a basic Bellini as your foundation can be a great way to start the path of exploration, as the interpretations you can devise with them are nearly endless. Bellinis are a long drink cocktail that originated in Venice and blend sparkling wine (traditionally Prosecco, but you can use Cava or even Champagne) and peach puree.
- 2 ripe peaches, peeled and pitted
- 1 bottle of sparkling white wine
1) In a blender, process the peaches until smooth.
2) Pour into a champagne flute about 1/4 of the way, then fill with the remainder with sparkling wine.