August 30th, 2009
Various types of aromatic bitters were once popular ingredients in cocktails. During the second half of the twentieth century the use of bitters declined to the point that they all but vanished. With the revival of the cocktails in the new millennium, bitters are back. Below you will find a receipt that includes bitters in a modern martini.
Ingredients:
2 ounces of Vodka
1/4 ounce of Vanilla
1/2 ounce of orange Curacao Liqueur
Dash of Bitters
Preparation:
Assemble all the ingredients in a Boston shaker glass and stir with ice. Strain into a chilled martini glass and garnish with an orange peel.
Tags: martini, Mixed Drinks, vodka
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August 9th, 2009
Following are a few rules to follow if you are biding on a wine auction:
1) Check the Source - The older the wine the more important it is to find the source and how its been kept.
2) Get Answers - Deal with a wine specialist and find out all you need to know before you make the purchase.
3) Buy Original - It is hard to fake a Chateau’s imprint. Buy wines in its original wooden case by looking for “OWC” in an auction catalog.
4) Do a Taste Test - When buying a case, ask to sample a bottle and make sure that its color, aroma, taste and physical condition fulfills the expectations of the wine. Examine the wine like you would a piece of art. If you discover the wine is spoiled after making the purchase, you could work a fair settlement with many reputable auctioneers.
Tags: Wine, wine collection, wine purchase
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July 30th, 2009
Although many paellas are based on seafood, red wines are generally more appropriate because of the complex and assertive flavors found in Paella. For delicate flavored paellas, however, such as scallop and mushroom paella, I highly recommend a dry Albariño white wine from the northwest region of Galicia.
For relatively light seafood paellas try the outstanding white wines from Rueda in Castile, like Marques de Riscal, or a Catalan white such as Juve y Camps Penedes Ermita D’Espiells. For more strongly flavored seafood paellas (black squid for example) a light bodied rioja wine; Vina Cumbrero and Remelluri are great choices. Poultry, rabbit, pork, and lamb paellas also stand up well to red Riojas.
Tags: Paella, red wine, white wine, Wine
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July 9th, 2009
Olives and a glass of wine are a classic Mediterranean combination. Over the last few years, the selection of California olives has greatly improved, but Mediterranean olives still have more flavor. Nevertheless, you can add greater flavor by marinating your olives as follows:
Ingredients:
30 large green olives
2 bay leaves
4 crushed garlic cloves
½ teaspoon cumin seeds
1 teaspoon dried oregano
½ teaspoon chopped dried rosemary or 1 sprig fresh rosemary
½ teaspoon dried thyme
½ teaspoon fennel seeds
¼ cup balsamic vinegar
4 anchovy fillet (mashed to a paste)
1¼ cups of extra virgin olive oil to cover
Place the olives on a flat surface, and crush them slightly (without altering the shape) with the side of a cleaver or mallet. In a preserving jar, toss the olives with all the ingredients, and cover with olive oil. Set aside for a week to marinate.
Tags: Cold Tapas, olives, tapas
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July 5th, 2009
This popular drink is often served in large pitchers, with ice and citrus fruit slices floating on top.
Serves 4-6
Ingredients:
3 cups of dry red wine
Juice of 2 limes
1/2 cup of freshly squeezed orange juice
1/2 cup of brandy
1/4 cup of sugar
1 lime, sliced, to decorate
Ice, to serve
Combine the wine, lime juice, orange juice and brandy in a large glass pitcher. Stir the sugar until it has dissolved completely. Serve in tall glasses with ice. Decorate each glass with a slice of lime.
Tags: fruit drink, sangria, spanish drink
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July 4th, 2009
When you are in need of the shiny black-shelled types for your tapas or as a garnish for paella, the smaller, sweeter Mediterranean species are the ticket. Carlsbad Aquafarms raises these shellfish in a quiet lagoon close to I-5 in Northern San Diego. Pampered shellfish grow in long tubes of netting that suspend in seawater and dine on carefully tender homegrown red seaweed. When mature, they’re set in trays of pure, circulating water, so that small sand particles and other impurities are flushed away. Carlsbad sells about 500,000 pounds of mussels annually to restaurants such as McCormick & Schmick and the Chart House. Use them on your next gathering and taste the difference.
Tags: ingredients mussels, purchase fresh mussels, San Diego, tapas
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July 3rd, 2009
Building your wine collection is as personal as selecting your wardrobe. You might require a certain number of suits and ties to get you through a typical week, and more casual clothes for a weekend retreat. At the same time, your closet probably reflects your personal sense of style, whether your passion is for expensive Italian ties or cowboy boots.
Your wine collection should be functional for your daily life and at the same time make a statement about you. So before you buy another bottle, it’s worth a moment to contemplate your wine collection’s reason of being. Are you collecting as an investment, or are you planning to enjoy all your purchases? Do you want ready to drink wines, or are you willing to save by aging the wines yourself? Are you collecting for the pleasure of parties and dinners, or do you want to build a tasting cellar as an educational and aesthetic tool? All these are important questions to start your wine cellar.
In addition, no matter what your collector’s philosophy, it’s a good idea to budget your purchases. Think of your purchases in terms of “everyday wines” costing under $20; “occasional wines” priced from $20 to $50, and “special wines” that may cost $50 or more.
In the near future, I will elaborate more and provide you with tips on how to create your own wine collection.
Tags: choosing a wine, selecting wines, wine collection, wine purchase
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July 3rd, 2009
This is a very popular tapa at bars in Spain, and is often served compliments of the house when you order a drink.
Serves 4-6
3/4 pound potatoes, preferably red waxy
Kosher or sea salt
1/2 cup of mayonnaise, preferably homemade
3 cloves garlic, mashed to a paste or put through a garlic press
2 tablespoons minced parsley
Bring the potatoes to a boiling point in salted water (mixed with a little chicken broth, if you wish), cover, and simmer for 15 minutes. Turn off the heat and leave the potatoes in the water, covered, until the potatoes are tender, about 15 minutes. Peel and cut the potatoes into 3/4 inch chunks.
In a bowl combine the mayonnaise, garlic, and parsley. The mayonnaise should be a little thin to combine smoothly with the potatoes - dilute with a little vinegar or fresh lemon juice if necessary. Fold the potatoes gently, season with salt, and let sit for about 20 minutes at room temperature before serving. Or make ahead and refrigerate, then return to room temperature.
Tags: Cold Tapas, patatas alioli, potatoes in garlic mayonnaise
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