tag:blogger.com,1999:blog-51727184661556121412024-03-13T20:16:12.601-07:00That Wine GuyProfessor Misleyhttp://www.blogger.com/profile/18315534797439924642noreply@blogger.comBlogger64125tag:blogger.com,1999:blog-5172718466155612141.post-16520052305895184392009-02-15T19:47:00.000-08:002009-02-15T20:08:53.076-08:00Cooking TimeSince I haven't been keeping up on this 'wine' blog, I decided I might throw down a couple recipes I have been cooking up lately. I've been trying to eat healthier, making stuff from scratch and all that. Here are two little dishes I did the last two nights.<br /><br /><span style="font-weight: bold;">Ribeye Steak with bourbon cream sauce and mushrooms</span><br /><br />Ribeye steak<br />salt & pepper<br />slice of minced onion<br />two cloves garlic<br />big splash of whiskey/bourbon<br />1/4 cup chicken stock<br />tablespoon of butter<br />big splash of cream<br />8 oz cremini mushrooms<br /><br />Sear the steak in a cast iron skillet after rubbing with salt and pepper for about 3-4 minutes or until a crust has formed. Toss into a preheated oven at 350 degrees for about 5 minutes. When done, remove from pan. Now, add the miced onions to the pan and cook 'til soft. Add the splash of bourbon and watch out for flames! Cook it down then add the mushrooms. After a few minutes add the chicken stock and butter. Reduce to half then whisk in cream. Serve over steak with a baked potato. Yum!<br /><br /><span style="font-weight: bold;">Baconized green beans with onions</span><br /><br />This side dish will steal the show. Bacon, green beans in a lovely sauce.<br /><br />2 slices bacon<br />1/3 lb. fresh green beans<br />two cloves garlic<br />chicken stock<br />1 tablespoon butter<br />salt & pepper<br />two slices onion<br />big splash of white wine<br /><br />cook the two pieces of bacon. remove and add the sliced onion and green beans. Cook for a few minutes or until onion starts to get a bit soft. Add two cloves of minced garlic, then shortly after add chicken stock (not too much, maybe 1/4 cup). Cook down then add white wine. Reduce a bit more, crumble cooked bacon and add to the mix. Throw in the tablespoon of butter and work into the sauce. Enjoy!Professor Misleyhttp://www.blogger.com/profile/18315534797439924642noreply@blogger.com3tag:blogger.com,1999:blog-5172718466155612141.post-21498421421457172102008-11-28T12:35:00.000-08:002008-11-28T12:37:37.812-08:00A few things I did during work at Thanksgiving week- Started replacing the word "now" with "meow", ala Supertroopers, when interacting with customers.<br /><br />- Decided to use the word "schnozberries" when describing a wine this holiday season.<br /><br />- Sang Bruce Springsteen songs an entire 8 hour shift.<br /><br />- Sold a ton of wine.<br /><br />The EndProfessor Misleyhttp://www.blogger.com/profile/18315534797439924642noreply@blogger.com0tag:blogger.com,1999:blog-5172718466155612141.post-60335647465895024672008-11-12T20:28:00.000-08:002008-11-12T20:33:05.906-08:00First Wine?You always hear that wine takes some getting used to. People always say that you have to work your way into it, starting with something like white zin and eventually "graduating" to dark, muscular reds. So my question to you is, what was the first wine you tried?<br /><br />I distinctly remember having Carlo Rossi Old World Chablis out of the box in my buddies hot tub back in highschool. That's in addition to your Yellow Tail and Duck Pond. Your turn!Professor Misleyhttp://www.blogger.com/profile/18315534797439924642noreply@blogger.com0tag:blogger.com,1999:blog-5172718466155612141.post-84671493219879116672008-11-07T22:17:00.000-08:002008-11-07T22:21:51.510-08:00Non-wine post no. 3Anytime someone says "Go for it" are you overwhelmed by the need to say "connect four!" aloud? No matter who is around?<br /><br />Yeah, me neither...Professor Misleyhttp://www.blogger.com/profile/18315534797439924642noreply@blogger.com1tag:blogger.com,1999:blog-5172718466155612141.post-14187820808982194672008-11-04T11:45:00.001-08:002008-11-04T11:56:31.451-08:00A few pinotsThe tasting yesterday was all about the NW and here are a few pinots that caught my eye.<br /><br />- Cana's Feast Bricco 2006 Pinot Noir (plus 2006 reserve)<br /><br /> Bricco/Cuneo/Cana's Feast, whatever they are going by these days, always make fun wines. In my mind they always make very ripe wines, more aggressive and fruity than other producers. This was my first time trying their pinot noirs and they defintely brought the thunder! Lots of extraction, deep color and a really rich mouthfeel. These two wines (reserve and non-reserve) had lots of layers and a richness that I don't find in a lot of pinots, especially from OR. Now, with all their richness and opulence they managed to stay true and balanced, unlike some pinots from other areas like California that can get some of those same elements but end up with an artificial aspect to them. I think I saw on a info sheet that the non-reserve 2006 just got 92 points from Robert Parker, but I'm not sure. I could defintely see it though. Good stuff!<br /><br />- Bethel-heights Eola Amity Estate Grown Pinot Noir 2006<br /><br /> Now this pinot, while compared to the Bricco wines, is not as much as a blockbuster it's a truer representation of what OR pinots are. It has a solid nose filled with all of those Oregon features, some earth and a mushroom quality. The nice thing about this wine is that it has a beam of fruit (almost blueberries?) that shoots right through the earthy aspects and keeps it interesting. the midpalate is fairly lively and there's enough on the finish to keep it interesting. If you're looking for something new in this price range (~$29?) it's worth a shot.Professor Misleyhttp://www.blogger.com/profile/18315534797439924642noreply@blogger.com0tag:blogger.com,1999:blog-5172718466155612141.post-40030363433853128292008-11-04T11:34:00.000-08:002008-11-04T11:43:29.868-08:00Food and Halloween Pumpkin Patch TripI was recently recounting a horror story of sorts to coworkers about a trip to a "pumpkin patch". This patch was certainly not a pumpkin patch, but a hodge podge of picked pumpkins placed on someones lawn, a haunted house, carny-esque folk and caged animals. This farm/patch had all sorts of animals caged up that were outside of your normal animals-in-cages viewing pleasure. Patagonian curvies, two tigers, camels, sugarbear, lynx and other things. This is not a professional zoo. This is some caca flavored farm in Canby, OR. They had a sign up declaring that many of the animals had been abondoned and that they were acting as a sort of refuge camp. It just didn't feel right, and the lady with no chin eating a hot dog and telling us we could buy one of her hogs didn't help. <br /><br />But to the meat of the story, as I was telling people at work about all the different animals they got excited, even though I was making an effort to express the creapiness of it all. Now, you that know me know that I really have nothing against caged animals. There are lots of arguments to be made for more humane conditions and against factory farms, but all in all I think there is enough human suffering that we should be worrying about, even in our own back yard.<br /><br /><span style="font-weight: bold; font-style: italic;">So I came to this conclusion: I'm not against animals being caged up, I just want the opportunity to eat them when they are.</span> At least then if they are being caged they are being raised for a purpose. But a tiger? Patagonian curvy? Lynx? I can't eat you, let's get you out of that cage!Professor Misleyhttp://www.blogger.com/profile/18315534797439924642noreply@blogger.com0tag:blogger.com,1999:blog-5172718466155612141.post-25532060277923125672008-10-30T23:26:00.000-07:002008-10-30T23:39:03.108-07:00Two pinots, two pizzasI tried two different pinots this week (so far), so I should probably report on them. And I made lots of yummy pizza! Three different ones in two days. For the record, one was cheese with marinara, one was sausage and onion on pesto base and the last was sauteed mushrooms on a pesto base. Good stuff all around, but let's talk about the vino!<br /><br />Tyee Cellars pinot noir 2005:<br /><br />- picked this up on a really good sale. It's one of the few 2005's that are still hanging around (there are even some 2007's). I hear that they tend to make more robust pinots, bigger in style and such. I wanted to give it a shot because I tend to go for the bigger wines myself. It was certainly aged in oak a bit more with medium tannins. The fruit was ok, but even on a great sale of $17/btl I wanted a bit more. Pass.<br /><br />Foris Rogue Valley Pinot Noir 2006:<br /><br />- So I was recently turned on to this wine by a customer who brought in an article from the WSJ. This article listed three different wines that I carry (Ponzi pinot noir 2006, King Estate pinot 2006, and this wine) that were suggested as ones to check out. I had tried the 2005 pinot from Foris and wasn't blown away. It was OK be all measures but that was about it. The 2006 is defintely worth checking out. It is solid value for the money in Oregon pinot land, where a bottle of wine can easily reach over $20. Do yourself a favor, pick one up this weekend. Good fruit, solid tannins that give it nice structure (which differentiate it from the cheap OR pinots that to me taste like raspberry iced tea), overall it is a really solid made wine for the price. This is one I'll be picking up for the holidays and knowing my family we'll tear through a couple cases before I even get off of work!Professor Misleyhttp://www.blogger.com/profile/18315534797439924642noreply@blogger.com0tag:blogger.com,1999:blog-5172718466155612141.post-83770191123320453692008-10-15T22:56:00.000-07:002008-10-15T23:43:04.424-07:00One Day, Two TastingsLast Monday played host to two seperate tastings (that I knew of). One was a total book tasting, from Oregon to California to the Old World. The other was focused 2005 french, champagne to bordeaux. <br /><br />Let's start with the total book tasting from Galaxy Distributing! some highlights<br /><br />- Abacela Vineyards<br /><br />I've mentioned this winery before, based out of southern oregon in Roseburg. One of the owners, wife Hilda (I believe) was there pouring, which was pretty cool. They were pouring mostly everything they make. Highlights were <span style="font-weight: bold;">Vintners Blend #9 </span>which has a darker profile with a nice core of dark fruit. On sale at Safeways for ~$15/btl. The nose is really nice. I always like their tempranillos but they were also had their <span style="font-weight: bold;">2006 port</span>. It smells like silk berries! It's very young but I'm a sucker for young vintage ports. Great frutiness and a hint of something extra.<br /><br /><span style="font-weight: bold;">A-Z Wineworks</span>' new <span style="font-weight: bold;">pinot gris 2007</span> was on show, along with their other wines. It's something like $11 or less and I was pleasently surprised. It had good mouthfeel and a nice nose. Good fruit there, too. Solid value worth trying. I wasn't as crazy about the pinot noir 2007. It was alright but a bit on the light/lean side. Still, not a bad value I suppose.<br /><br /><span style="font-weight: bold;">Elk Cove pinot gris 2007</span> was available, too. Melons and peachiness that follow through in the mouth with a bit of richness. .5% residual sugar backed up with good acid. Check it out.<br /><br />And now a quick note from <span style="font-weight: bold;">2005 France. Duval-Leroy 1996 Vintage Brut</span> impressed with hints of caramel and coffee, which I love in champagnes. The finish is there and it has this lemon/lime thing going on too. A good splurge and more fun than a lot of the big name mass produced champagnes that I've tried (Cristal and Dom Perignon included). Now while bordeaux is the 2005 star I had tasted a lot of wines by the time I passed the champagnes. I'm thinking 40 wines at this point, which is a whole lot of spitting. So I focused my efforts, stopped taking good notes and headed to southern France. <span style="font-weight: bold;">Domaine Lucien Barrot Chateauneuf de Pape 2005 </span>is made in the traditional style, no new oak. Real rich nose, lots of cherries, some strawberries. Medium tannins on the finish, a standout. <span style="font-weight: bold;">Domaine Bonnefond Cote Rotie Cote Rozier 2005 </span>had a real nice nose and was more rustic in style. Strong berries and a hint of tar. The midpalate was rockin' and the finish was right there, too. Yummy yummy.<br /><br />That's it for now!Professor Misleyhttp://www.blogger.com/profile/18315534797439924642noreply@blogger.com0tag:blogger.com,1999:blog-5172718466155612141.post-863123822356137432008-10-12T00:13:00.000-07:002008-10-12T00:27:32.066-07:00B-day wine: Del Dotto CabDel Dotto Cabernet 2006:<br /><br />My parents just picked this bottle up during their recent trip to Napa. If you have seen pictures of their cave and tasting room, by all means, check it out tonight! Pure opulence, Italian marble, ornate everything. The cool thing is that in this super fancy setting the owner Dave Del Dotto was pouring at the tasting bar! He struck up conversation with my parents, talked about his favorite place to get oysters in Portland (Jake's) and then called my parents out on pinot noir. It went something like "So you Oregonians think you can make good pinot huh? Well I'll show you something!". He ran into a back room and grabbed a bottle of their pinot noir which was even on the tasting list and popped it open. "Take that Willamette Valley!". <br /><br />Anyways, the wine was tasty tasty (yes, two tastys). Very young but accessible already. It is super full of spice and oakiness. There are a lot of layers of flavor going on here. A solid core of fruit is there all the while. I enojyed it because it wasn't over the top fruity like a lot of higher end Napa cabs can get. It should be fun to see how this develops, but I doubt the other 2 bottles are going to last that long! I might have the opportunity to crack open a bottle of their Cab Franc for my dad's b-day, which is coming up in a few days. I'll surely report if and when we do...Professor Misleyhttp://www.blogger.com/profile/18315534797439924642noreply@blogger.com0tag:blogger.com,1999:blog-5172718466155612141.post-41274006757626533142008-10-10T20:03:00.000-07:002008-10-10T20:26:50.701-07:00Beast: a few thoughtsA real fun dinner. 2.5 hours long. For the money ($55) it's a real nice treat, going with the full 6 courses. Here are some quick thoughts on the various dishes.<br /><br /><p>CARROT SOUP WITH WASHINGTON MUSSELS<br />& SAFFRON CREAM<em></em></p><p><em>- a nice surprise and not something I would normally order. Not overpowering carrot flavor, had a hint of brininess from the mussel (which was huge and super tender). Almost seemed to be a hint of orange in the mix. Little bits of shallots give a little bit of texture and are a nice touch.<br /></em></p> <p>CHARCUTERIE PLATE:<br />FOIE-GRAS BON BON, SAUTERNES GELEE<br />STEAK TARTARE & QUAIL EGG TOAST<br />PORK, PORK LIVER, PRUNE & GREEN PEPPERCORN PATE<br />CHICKEN LIVER MOUSSE WITH CASSIS, HOUSE CRACKER<em></em></p><p><em>- very yummy, little bites of all of the above, including some house made soppresata and house-pickled veggies. Everything was quite good. My first foie-gras experience: it just melts in your mouth. The richness of the foie with the sauternes gelee and a hint of salt all played well together. A pleasent surprise was the chicken liver mousse. <br /></em></p> <p>BRAISED LOCAL BEEF SHORTRIBS<br />ROUGE D’ETAMPS PUMKIN, GOLDEN RAISIN AIGRE-DOUX<br />MUSTARD GREENS WITH CHILI & GARLIC<em></em></p><p><em>- the serving size of the shortribs was actually pretty substantial, which was a nice surprise. The roast pumpkin was so-so, could've had more flavor but the shortrib and sauce totally made up for it. Mustard greens gave a nice hint of bitterness. Very good.<br /></em></p> <p>WEPPLER FARMS FRISEE<br />LOCAL APPLES, HOUSE PANCETTA<br />& CANDIED HAZELNUTS<em></em></p><p><em>- A nice salad, the house pancetta was a good foil to the apple slices<br /></em></p> <p>~SELECTION OF STEVE’S CHEESE~<br />TOMINI-COW & SHEEP (IT)<br />GABICTON- RAW COW & SHEEP (FR)<br />BLU DEL MONVISO-RAW COW (IT)<br />CRACKED BLACK PEPPER SHORTBREAD<br />MARS-VENUS GRAPES & CHAMPAGNE POACHED APRICOTS<em></em></p><p><em>- The cheese plate was good, but didn't blow me away. The raw cow/sheep cheese was the best in my opinion. Served with local honey. The champagne poached apricot was ridiculous. Seriously, apricots shouldn't be this good!<br /></em></p> <p>CHOCOLATE POTS DE CRÈME<br />COCONUT SORBET<br />ALMOND FLORENTINE<em></em></p><p><em>- This being my second dessert at Beast (the first at brunch) I realized why I like their desserts while I usually don't care for them. They aren't super sweet like so many molten chocolate lava cakes or other way overdone/oversweet desserts out there. The flavors flirt with each other, in harmony with each other. The coconut sorbet was full of flavor and went great with the chocolate pudding, which wasn't real sweet. The almond biscuit threw in some nice texture. Good stuff.<br /></em></p>So overall it was a great meal. When I made reservations we had no idea what would be on the menu and that's half the fun. For the adventurous eater, Beast is a great destination. I also did the wine pairings with each dish. While the pours were generous (probably over the stated 2 oz. each) they didn't always 'wow' me. I probably would have been fine grabbing the half bottle of champagne and worked that through a couple of the dishes. Check out their website for the ever-changing menu!<br /><br />www.beastpdx.comProfessor Misleyhttp://www.blogger.com/profile/18315534797439924642noreply@blogger.com0tag:blogger.com,1999:blog-5172718466155612141.post-89698788723140396462008-10-08T20:13:00.000-07:002008-10-08T20:16:20.024-07:00Beringer Third Century Pinot NoirPretty solid on the nose. Nice fruits and some of that 'pinot quality' coming through. Some of those berries follow thru on the palate, with a hint of spice. It's a decent finish for the price on a California pinot. Might be worth checking out if you're not married to Oregon pinots. Widely available. 86 pts.Professor Misleyhttp://www.blogger.com/profile/18315534797439924642noreply@blogger.com0tag:blogger.com,1999:blog-5172718466155612141.post-46738708194569197142008-10-08T20:05:00.000-07:002008-10-08T20:10:15.434-07:00Birthday Dinner = Beast!It has been decided, made official with reservations. Thursday night at 8:45 I will be dining at Beast in Portland, home of Naomi Pomeroy. I've been there for brunch (see post below) and am really excited for dinner. I'm definitely going for the full 6 course meal (cheese and dessert). I'm contemplating going with the wine pairings too. Why the heck not?! It's my b-day dinner! Here is their menu for this week. Hopefully I can follow up and post some notes afterwards!<br /><br /><p>CARROT SOUP WITH WASHINGTON MUSSELS<br />& SAFFRON CREAM<br /><em>BARGEMONE COTEAUX AIX EN PROVENCE ROSE-2007</em></p> <p>CHARCUTERIE PLATE:<br />FOIE-GRAS BON BON, SAUTERNES GELEE<br />STEAK TARTARE & QUAIL EGG TOAST<br />PORK, PORK LIVER, PRUNE & GREEN PEPPERCORN PATE<br />CHICKEN LIVER MOUSSE WITH CASSIS, HOUSE CRACKER<br /><em>LARREDYA JURANCON SEC-2007</em></p> <p>BRAISED LOCAL BEEF SHORTRIBS<br />ROUGE D’ETAMPS PUMKIN, GOLDEN RAISIN AIGRE-DOUX<br />MUSTARD GREENS WITH CHILI & GARLIC<br /><em>DOMAINE BRANA IROULEGUY ROUGE OHITZA-2005</em></p> <p>WEPPLER FARMS FRISEE<br />LOCAL APPLES, HOUSE PANCETTA<br />& CANDIED HAZELNUTS<br /><em>CLOS DE LA ROILETTE FLEURIE-2006</em></p> <p>~SELECTION OF STEVE’S CHEESE~<br />TOMINI-COW & SHEEP (IT)<br />GABICTON- RAW COW & SHEEP (FR)<br />BLU DEL MONVISO-RAW COW (IT)<br />CRACKED BLACK PEPPER SHORTBREAD<br />MARS-VENUS GRAPES & CHAMPAGNE POACHED APRICOTS<br /><em>LOUPIAC-GAUDIET-2003</em></p> <p>CHOCOLATE POTS DE CRÈME<br />COCONUT SORBET<br />ALMOND FLORENTINE<br /><em>BLANES MAURY LATE HARVEST GRENACHE-2005</em></p>Professor Misleyhttp://www.blogger.com/profile/18315534797439924642noreply@blogger.com0tag:blogger.com,1999:blog-5172718466155612141.post-49292347861137239632008-09-29T22:27:00.000-07:002008-09-29T22:30:38.239-07:00Columbia Winery Wycoff Chardonnay 2005*corked*Professor Misleyhttp://www.blogger.com/profile/18315534797439924642noreply@blogger.com1tag:blogger.com,1999:blog-5172718466155612141.post-60160285558269865182008-09-26T23:59:00.000-07:002008-09-27T00:21:38.601-07:00Birthday wineMy birthday, as previously mentioned, is coming up. In addition to looking for a cool restaurant to dine at I'm looking at picking up a special bottle of something. I tried some nice Spanish wines at a tasting last Monday, perhaps one of those. Priorat? Rioja? Or keep it in the US? Or maybe Italy? A nice barbaresco or brunello? Thoughts or ideas? I'd love to hear 'em! I'll follow up and post about whatever does come of it all!Professor Misleyhttp://www.blogger.com/profile/18315534797439924642noreply@blogger.com0tag:blogger.com,1999:blog-5172718466155612141.post-20091321914286315932008-09-21T23:15:00.000-07:002008-09-21T23:18:31.095-07:00Upcoming post: seasonal beersAs the local news just noted, there are less than 12 hours left in summer. The upside is that the new spread of seasonal beers is on it's way. Soon in the NW we'll be sipping Full Sail Wassail (released this last week), Deschutes Jubelale (available Monday or Wednesday...and my favorite beer EVER!) and New Belgium 2-below. Full write up to follow when I can pick up a 6-pack of each.Professor Misleyhttp://www.blogger.com/profile/18315534797439924642noreply@blogger.com0tag:blogger.com,1999:blog-5172718466155612141.post-51873957654358339712008-09-21T22:33:00.000-07:002008-09-21T23:19:31.172-07:009.21.08 - Brunch at BeastI took a personal day from work with the expressed intent of going to brunch at Beast with some friends. I get two personal days a year and one went to Beast today. Was it worth it? You bet. Here's a short write up, menu from memory.<br /><br />It's a four course affair, replete with your choice of coffee (french pressed Stumptown) or juice (fresh squeezed OJ, no less). I opted for the coffee. I'm usually an espresso purist but this cup o' joe fit the bill perfectly. No need for sugar or cream. You can also get a mimosa ($5) or wine pairings (!) for $20.<br /><br />We indulged in:<br /><br />- Brown butter crepe with whipped cream, marionberries and bacon with maple-bourbon sauce<br />- short rib hash with duck fat potatoes, poached egg and mustard grain hollandaise<br />- three cheeses with greens topped with sherry/balsamic vinaigrette<br />- stumptown coffee ice cream on hazelnut pastry<br /><br />Highlights:<br /><br />- The crepe dish was quite tasty, but could've been a bit warmer when it hit our table. A bite of crepe, berry, bacon and whipped cream all together was delish.<br />- Short rib hash was quite tasty, too. As my dining partner Margaux remarked "the mustard hollandaise isn't too overpowering and compliments everything really well". Well put my dear.<br />- The three cheese course (a hard english, a camembert and another soft cheese) was fun. the greens were good and accompanied by a few venus (?) grapes and a candied apricot. The apricot was bomb. My favorite cheese was the hard english cheese. Lots of crunchy bits inside, the mark of a good cheese<br />- Normally I'm not a dessert guy. Give me something fried and salty instead. This was Awesome. Capital *A* well deserved. The coffee ice cream had a nice, rich coffee taste, which for some reason I often find lacking in said dish. The hazelnut pastry was a layered square containing chocolate. It was just really, really good.<br />- Service was solid, too. We got a fresh change of silverware with each dish. The knives were Langiuole and the stemware (for wine pairings or your juice) was Riedel. Kudos.<br />-It's a comfy feel inside. I liked the communal seating (there's just two tables inside. one = 10, the other much more). the all lady kitchen crew plated and washed dishes in view of the diners.<br /><br />It was a fun brunch and now I just gotta make it out there for dinner! Worth checking out<br /><br />$28/personProfessor Misleyhttp://www.blogger.com/profile/18315534797439924642noreply@blogger.com0tag:blogger.com,1999:blog-5172718466155612141.post-63586268126480879162008-09-16T20:58:00.000-07:002008-09-16T21:15:49.294-07:00In case anyone is reading in Portland...My birthday is coming up. I usually don't do much of anything for my birthday. Always been content with just hanging with a friend or two, watching a movie, whatever. But my 25th is coming up. As you all know I live in Portland, OR. I'm also a bit of a foodie. So I'm thinking, real nice dinner at some cool restaurant. Here is the short list I've worked up so far. If anyone is out there I'm more than open to suggestions!<br /><br />In no particular order:<br /><br /><span style="font-weight: bold;">- El Gaucho</span><br /><br /> I've always wanted to go to a fancy steakhouse and Gaucho fits the bill for me. A couple of friends of mine have been there and I've only heard awesome things. I just want to eat a fat steak, get super awesome service and have some nice wine (which hopefully won't break the bank too much). <br /><br /><span style="font-weight: bold;">- La Pigeon</span><br /><br /> This restaurant has gotten raves in all the local publications, some national included. Chef Gabriel Rucker has rocketed into the Portland foodies conscious (hey, how many chefs can you name in Portland. Point made). I just wanna eat there. I feel like it should is a Portland food rite of passage.<br /><br />- Beast<br /><br /> Started by chef Naomi Pomeroy, who was one of the chefs that seemed to spearhead the Portland/food destination before the NY Times was writing about us. There's a good amount of drama involved with her backstory (most of which seems to involve her old partner) but I don't care to do the research to get the facts straight and report here. Here's what I do know. Beast is her new restaurant. It has a rotating menu, depending on what is available and fresh. Fixed price menu of either 3 or 5 courses. Can add wine pairings if you desire for the extra money. No substitutions. Lots of meat. Foie gras, too. Gotta try foie gras, dammit!Professor Misleyhttp://www.blogger.com/profile/18315534797439924642noreply@blogger.com2tag:blogger.com,1999:blog-5172718466155612141.post-2934643225640848342008-09-16T20:47:00.000-07:002008-09-16T20:57:55.371-07:00Airlie Pinot Noir 2005Picked this up on discount, $10/btl. It usually goes for around $18. It's pretty solid, especially since I picked it up for a 10-spot. Low in alcohol: 12.8%, which you don't see too often, even in pinots these days. <br /><br />Some nice cherry aromas, surrounded by enough hints of clove/spice. I like it and I'm not crazy about pinots. It paired nicely with my mashed potatoes and skillet chicken with bacon. The finish is a little lacking, but I think for the price the nice nose makes up for it in my book. If you can find it for around $15-16 on sale I would give it a run. It's a good Tuesday night pinot. Won't break the bank like so many of them can and will play well with whatever meal you've got going on in the kitchen.Professor Misleyhttp://www.blogger.com/profile/18315534797439924642noreply@blogger.com0tag:blogger.com,1999:blog-5172718466155612141.post-2653024215282231652008-09-14T23:19:00.000-07:002008-09-14T23:34:39.246-07:00What's the oldest wine you've ever tried?Mine was 30 years old. Marques de Murrieta Castillo Ygay Gran Reserva Especial 1978. It is really a treat to try a wine with such age. It's something that I love about wine because it is a living thing. It takes such a craft to create a wine that will last for 30 yrs! Especially when 9/10 wines out there today are meant to be drunk on the short term. Tasting notes:<br /><br />Light in color, but amazingly still alive thanks to lively acidity. Has something on the nose that to me seems a bit like something you smell on a nice port. Some cherries and raisins in the mix. Just fun to drink! ~$240/btl<br /><br />91 pts Wine SpectatorProfessor Misleyhttp://www.blogger.com/profile/18315534797439924642noreply@blogger.com0tag:blogger.com,1999:blog-5172718466155612141.post-77312982873699563902008-09-08T16:55:00.000-07:002008-09-08T18:03:52.402-07:00Maisons Marques & Domaines Tasting: 9-8-08Maisons Marques & Domaines have some big names under their belt. Louis Roederer, Roederer Estate, Napanook, Dominus, Ramos-Pinto, Pio Cesare and Querciabella to name a few. Here are some highlights and tasting notes, along with any awards, professional scores and cellartracker scores, when applicable, to compare to mine. Let's have a look!<br /><br />Bubbles:<br /><br />Roderer Estate Brut NV - A lovely sparkler from the California outpost from the French Champagne producer. I've always liked this one. It's always a good value and in my opinion cane take the place of French champagne for at least $15 dollars less. Solid apples and toasty notes. Good depth, solid value. 90 pts.<br /><br />88-90 Wine Spectator, 89 avg. cellartracker.com<br /><br />Roederer Cristal 2002 - So I finally got a chance to taste the famed Cristal. Perhaps best known to many as one of the most expensive champagnes around and lauded by rappers in their ego driven songs. It was elegant and on the lighter side. The finish didn't go on and on like I expected. I just wasn't blown away, regardless of what the cost would have been. Fun to say you've tried it, though! 87 points.<br /><br />91 avg points Cellartracker.com (3 reviews)<br /><br />Reds:<br /><br />Dominus Estate Red 05 - I first heard of this wine by the cake decorator at work. She had a bottle of '02 for her anniversary and raved about it. I found it had a strong core of dark fruits (cassis) with shadings of oak and spice. The finish is real strong and graceful, with good mineral notes. Would love to throw this up against some nice leg of lamb or fat ribeye. 91 pts<br /><br />95 pt avg cellartracker (2 reviews),<br /><br />Pio Cesare Barbaresco "Il Bricco" 04 - Poured this along with the 04 barolo, and while the barolo was certainly good (nice long finish, solid blackberries and hints of spice I'd give 92 pts), "Il Bricco" brought the thunder! Let's look at my tasting notes: "Boom! Dark fruits with smokey, tar nose. Nice wine, has many years ahead of it with it's strong tannins." A truly yummy, high-end Italian wine that competes with anything else I've tried. A favorite of the day.<br />93 pts<br /><br />94 pts Wine Spectator<br /><br />Ramos-Pinto 20 Tawny Quinta Bom-Retiro - An absolutely lovely tawny port. Real full caramel, nuts. The finish goes on for minutes, leaving your mouth lingering with creme brulee and caramel. Well played, well played.<br />92 pts<br /><br />93 pts Wine Spectator (2003), 89 Cellartracker.comProfessor Misleyhttp://www.blogger.com/profile/18315534797439924642noreply@blogger.com0tag:blogger.com,1999:blog-5172718466155612141.post-90268180955867057212008-09-05T00:42:00.000-07:002008-09-05T00:58:09.591-07:00The Omnivore's 100One of the frequently visited websites, <span class="blsp-spelling-error" id="SPELLING_ERROR_0">seriouseats</span>.com, had a post about something called "The <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Ominvore's</span> 100". It's a list of 100 food items, put together by the lovely folks at verygoodtaste.co.uk. Basically you go through it and <span style="font-weight: bold;">bold</span> all the items that you have already tried and cross out any items you would not try. Helpful <span class="blsp-spelling-error" id="SPELLING_ERROR_2">wikipedia</span> links included for the more obscure items! How do you rank?<br /><br /><p><strong>The <span class="blsp-spelling-error" id="SPELLING_ERROR_3">VGT</span> Omnivore’s Hundred:</strong></p> <p><span style="font-weight: bold;">1. Venison</span><br />2. Nettle tea<br /><span style="font-weight: bold;">3. </span><a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Huevos_rancheros"><span class="blsp-spelling-error" id="SPELLING_ERROR_4">Huevos</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_5">rancheros</span></a><br /><span style="font-weight: bold;"> 4. </span><a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Steak_tartare">Steak <span class="blsp-spelling-error" id="SPELLING_ERROR_6">tartare</span></a><br />5. Crocodile<br /><span style="font-weight: bold;">6. Black pudding</span><br /><span style="font-weight: bold;"> 7. Cheese fondue</span><br /><span style="font-weight: bold;"> 8. Carp</span><br />9. <a href="http://en.wikipedia.org/wiki/Borscht">Borscht</a><br /><span style="font-weight: bold;">10. </span><a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Baba_ghanoush"><span class="blsp-spelling-error" id="SPELLING_ERROR_7">Baba</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_8">ghanoush</span></a><br /><span style="font-weight: bold;"> 11. </span><a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Calamari">Calamari</a><br />12. <a href="http://en.wikipedia.org/wiki/Pho"><span class="blsp-spelling-error" id="SPELLING_ERROR_9">Pho</span></a><br /><span style="font-weight: bold;">13. </span><a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Peanut_butter_and_jelly_sandwich">PB&J sandwich</a><br />14. <a href="http://en.wikipedia.org/wiki/Aloo_gobi"><span class="blsp-spelling-error" id="SPELLING_ERROR_10">Aloo</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_11">gobi</span></a><br /><span style="font-weight: bold;">15. Hot dog from a street cart</span> (in NYC and Eugene...miss that guy)<br />16. <a href="http://en.wikipedia.org/wiki/%C3%89poisses_de_Bourgogne_%28cheese%29"><span class="blsp-spelling-error" id="SPELLING_ERROR_12">Epoisses</span></a><br /><span style="font-weight: bold;">17. Black truffle</span><br />18. Fruit wine made from something other than grapes<br /><span style="font-weight: bold;">19. Steamed pork buns</span><br /><span style="font-weight: bold;"> 20. Pistachio ice cream</span><br /><span style="font-weight: bold;"> 21. </span><a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Heirloom_tomato">Heirloom tomatoes</a><br /><span style="font-weight: bold;"> 22. Fresh wild berries</span><br />23. <a href="http://en.wikipedia.org/wiki/Foie_gras"><span class="blsp-spelling-error" id="SPELLING_ERROR_13">Foie</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_14">gras</span></a><br /><span style="font-weight: bold;">24. </span><a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Rice_and_beans">Rice and beans</a><br />25. <a href="http://en.wikipedia.org/wiki/Brawn/">Brawn</a>, or head cheese (been eyeing it at <span class="blsp-spelling-error" id="SPELLING_ERROR_15">safeway</span>...)<br />26. Raw Scotch Bonnet pepper<br /><span style="font-weight: bold;">27. </span><a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Dulce_de_leche">Dulce <span class="blsp-spelling-error" id="SPELLING_ERROR_16">de</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_17">leche</span></a><br /><span style="font-weight: bold;"> 28. Oysters</span><br /><span style="font-weight: bold;"> 29. </span><a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Baklava">Baklava</a><br />30. <a href="http://en.wikipedia.org/wiki/Bagna_cauda"><span class="blsp-spelling-error" id="SPELLING_ERROR_18">Bagna</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_19">cauda</span></a><br /><span style="font-weight: bold;">31. <span class="blsp-spelling-error" id="SPELLING_ERROR_20">Wasabi</span> peas</span><br /><span style="font-weight: bold;"> 32. Clam chowder in a sourdough bowl</span> (in Boston, nonetheless)<br />33. Salted <a href="http://en.wikipedia.org/wiki/Lassi"><span class="blsp-spelling-error" id="SPELLING_ERROR_21">lassi</span></a><br /><span style="font-weight: bold;">34. </span><a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Sauerkraut">Sauerkraut</a><br /><span style="font-weight: bold;"> 35. Root beer float</span><br />36. Cognac with a fat cigar<br />37. Clotted <a href="http://en.wikipedia.org/wiki/Cream_tea">cream tea</a><br /><span style="font-weight: bold;">38. Vodka jelly/Jell-O</span><br /><span style="font-weight: bold;"> 39. </span><a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Gumbo">Gumbo</a><br />40. Oxtail<br />41. Curried goat<br />42. Whole insects<br />43. <a href="http://en.wikipedia.org/wiki/Phaal"><span class="blsp-spelling-error" id="SPELLING_ERROR_22">Phaal</span></a><br />44. Goat’s milk<br /><span style="font-weight: bold;">45. Malt whisky from a bottle worth £60/$120 or more</span><br />46. <a href="http://en.wikipedia.org/wiki/Fugu"><span class="blsp-spelling-error" id="SPELLING_ERROR_23">Fugu</span></a><br /><span style="font-weight: bold;">47. </span><a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Chicken_tikka_masala">Chicken <span class="blsp-spelling-error" id="SPELLING_ERROR_24">tikka</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_25">masala</span></a><br /><span style="font-weight: bold;"> 48. Eel</span><br /><span style="font-weight: bold;"> 49. <span class="blsp-spelling-error" id="SPELLING_ERROR_26">Krispy</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_27">Kreme</span> original glazed doughnut</span><br /><span style="font-weight: bold;"> 50. Sea urchin</span><br /><span style="font-weight: bold;"> 51. </span><a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Prickly_pear">Prickly pear</a><br />52. <a href="http://en.wikipedia.org/wiki/Umeboshi"><span class="blsp-spelling-error" id="SPELLING_ERROR_28">Umeboshi</span></a><br />53. <a href="http://en.wikipedia.org/wiki/Abalone">Abalone</a><br /><span style="font-weight: bold;">54. </span><a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Paneer"><span class="blsp-spelling-error" id="SPELLING_ERROR_29">Paneer</span></a><br /><span style="font-weight: bold;"> 55. McDonald’s Big Mac Meal</span><br /><span style="font-weight: bold;"> 56. </span><a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Spaetzle"><span class="blsp-spelling-error" id="SPELLING_ERROR_30">Spaetzle</span></a><br /><span style="font-weight: bold;"> 57. Dirty gin </span><a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Martini_%28cocktail%29">martini</a><br /><span style="font-weight: bold;"> 58. Beer above 8% <span class="blsp-spelling-error" id="SPELLING_ERROR_31">ABV</span></span><br />59. <a href="http://en.wikipedia.org/wiki/Poutine"><span class="blsp-spelling-error" id="SPELLING_ERROR_32">Poutine</span></a><br />60. <a href="http://en.wikipedia.org/wiki/Carob">Carob</a> chips<br /><span style="font-weight: bold;">61. </span><a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/S%27mores">S’mores</a><br />62. <a href="http://en.wikipedia.org/wiki/Sweetbreads">Sweetbreads</a><br />63. <a href="http://en.wikipedia.org/wiki/Geophagy">Kaolin</a><br />64. <a href="http://en.wikipedia.org/wiki/Currywurst"><span class="blsp-spelling-error" id="SPELLING_ERROR_33">Currywurst</span></a><br />65. <a href="http://en.wikipedia.org/wiki/Durian"><span class="blsp-spelling-error" id="SPELLING_ERROR_34">Durian</span></a><br />66. Frogs’ legs<br /><span style="font-weight: bold;"> 67. <span class="blsp-spelling-error" id="SPELLING_ERROR_35">Beignets</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_36">churros</span>, elephant ears or funnel cake</span><br />68. <a href="http://en.wikipedia.org/wiki/Haggis">Haggis</a><br /><span style="font-weight: bold;">69. Fried </span><a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Plantain">plantain</a><br />70. <a href="http://en.wikipedia.org/wiki/Chitterlings">Chitterlings</a>, or <span class="blsp-spelling-error" id="SPELLING_ERROR_37">andouillette</span><br />71. <a href="http://en.wikipedia.org/wiki/Gazpacho">Gazpacho</a><br /><span style="font-weight: bold;">72. Caviar and </span><a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Blinis">blini</a><br /><span style="font-weight: bold;"> 73. Louche </span><a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Absinthe">absinthe</a><br />74. <a href="http://en.wikipedia.org/wiki/Gjetost"><span class="blsp-spelling-error" id="SPELLING_ERROR_38">Gjetost</span></a>, or <span class="blsp-spelling-error" id="SPELLING_ERROR_39">brunost</span><br />75. Roadkill<br />76. <a href="http://en.wikipedia.org/wiki/Baijiu"><span class="blsp-spelling-error" id="SPELLING_ERROR_40">Baijiu</span></a><br /><span style="font-weight: bold;">77. Hostess Fruit Pie</span><br /><span style="font-weight: bold;"> 78. Snail</span><br />79. <a href="http://en.wikipedia.org/wiki/Lapsang_souchong"><span class="blsp-spelling-error" id="SPELLING_ERROR_41">Lapsang</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_42">souchong</span></a><br /><span style="font-weight: bold;">80. </span><a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Bellini_%28cocktail%29">Bellini</a><br /><span style="font-weight: bold;"> 81. </span><a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Tom_yum">Tom yum</a><br /><span style="font-weight: bold;"> 82. </span><a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Eggs_Benedict">Eggs Benedict</a><br /><span style="font-weight: bold;"> 83. </span><a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Pocky"><span class="blsp-spelling-error" id="SPELLING_ERROR_43">Pocky</span></a><br />84. Tasting menu at a three-<a href="http://en.wikipedia.org/wiki/Michelin_Guide">Michelin</a>-star restaurant.<br /><span style="font-weight: bold;">85. </span><a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Kobe_beef">Kobe beef</a><br /><span style="font-weight: bold;"> 86. Hare</span><br /><span style="font-weight: bold;"> 87. </span><a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Goulash">Goulash</a><br /><span style="font-weight: bold;"> 88. </span><a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Edible_flowers">Flowers</a><br /><span style="font-weight: bold;"> 89. Horse</span><br />90. Criollo chocolate<br /><span style="font-weight: bold;">91. Spam</span><br />92. <a href="http://en.wikipedia.org/wiki/Soft_shell_crab">Soft shell crab</a><br />93. Rose <a href="http://en.wikipedia.org/wiki/Harissa"><span class="blsp-spelling-error" id="SPELLING_ERROR_44">harissa</span></a><br /><span style="font-weight: bold;">94. Catfish</span><br /><span style="font-weight: bold;"> 95. </span><a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Mole_%28sauce%29">Mole</a><span style="font-weight: bold;"> <span class="blsp-spelling-error" id="SPELLING_ERROR_45">poblano</span></span><br /><span style="font-weight: bold;"> 96. Bagel and </span><a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Lox">lox</a><br />97. <a href="http://en.wikipedia.org/wiki/Lobster_Thermidor">Lobster <span class="blsp-spelling-error" id="SPELLING_ERROR_46">Thermidor</span></a><br /><span style="font-weight: bold;">98. </span><a style="font-weight: bold;" href="http://en.wikipedia.org/wiki/Polenta"><span class="blsp-spelling-error" id="SPELLING_ERROR_47">Polenta</span></a><br />99. <a href="http://en.wikipedia.org/wiki/Jamaican_Blue_Mountain_Coffee">Jamaican Blue Mountain coffee</a><br />100. Snake</p>57/100 for me. Most exciting/adventurous? Horse (had it shredded on a pizza in Italy, quite sweet meat). One that is next on the list? Foie Gras! Been eyeing that one for some time now. Also, I'd love to try a soft shell crab sandwhich. Just throw it between bread, shell and all. I hear it's like when you used to put potatoe chips in your sandwhich for the extra crunch (still do it)Professor Misleyhttp://www.blogger.com/profile/18315534797439924642noreply@blogger.com0tag:blogger.com,1999:blog-5172718466155612141.post-22849046710309670972008-09-04T19:59:00.000-07:002008-09-04T20:59:41.735-07:00Why I love food (and cooking)Many people have many hobbies, but I'd like to make the case for my hobbies as king(s) of the mountain. My major hobbies are obviously food (with a focus on cooking) and wine (with a focus on drinking?). First, let's tackle food.<br /><br />As I sit here waiting for my <span class="blsp-spelling-error" id="SPELLING_ERROR_0">calzones</span> to finish cooking (Matt's original recipe to follow below) I started getting excited about them. There is something so satisfying in making something from scratch in this ready-made world we live in. We get to experience food and cooking with all of our senses. While a lovely painting may please our eyes I would argue a well plated dish can do just the same thing, just more. When you're cooking you smell the aromas, taste the flavors and feel the texture in your mouth. No other form of art or expressing yourself can give you such corporeal pleasure, while giving the same pleasure to the people you are performing for (in this case cooking for). That short blurb out of the system and my <span class="blsp-spelling-error" id="SPELLING_ERROR_1">calzones</span> out of the oven, let's move onto the recipe.<br /><br />Matt's <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Calzone</span> Recipe<br /><br />You will need:<br />- pizza dough (12")<br />- a couple cups of spinach<br />- a few slices of onion<br />- 1/2 pound or so of <span class="blsp-spelling-error" id="SPELLING_ERROR_3">italian</span> sausage<br />- 3/4 pound <span class="blsp-spelling-error" id="SPELLING_ERROR_4">crimini</span> mushrooms<br />- sprig of rosemary, minced<br />- 2 cloves of garlic, minced<br />- 4 oz. ricotta cheese<br />- shredded <span class="blsp-spelling-error" id="SPELLING_ERROR_5">parmesan</span> or other <span class="blsp-spelling-error" id="SPELLING_ERROR_6">italian</span> hard cheese<br />- basil, <span class="blsp-spelling-error" id="SPELLING_ERROR_7">sliced</span><br />- marinade, for dipping (optional)<br />- olive oil<br />- butter<br />- salt and pepper<br /><br />Cook the <span class="blsp-spelling-error" id="SPELLING_ERROR_8">italian</span> sausage until broken apart and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">caramelized</span>. Remove to plate lined with paper towel. Then throw in onion slice into pan, cook until sweet and have some color. When finished cooking the onions, remove to same plate as sausage. Now toss the halved mushrooms into the pan with a bit of olive oil. Cook for a few minutes, tossing occasionally. After a few minutes, throw in a tablespoon of butter and the minced garlic and rosemary. Cook until the garlic and herbs become very aromatic, just a minute or two. Salt as needed here (eat a few mushrooms! they're delicious!). Once the '<span class="blsp-spelling-error" id="SPELLING_ERROR_10">shrooms</span> are done you can toss them onto the plate with the other fillings.<br /><br />Cut the pizza dough in two and work out until 1/8" thick or so, oval <span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">shaped</span>. Spoon some ricotta cheese on the close side of the dough. Add prepared toppings as desired, including fresh basil, <span class="blsp-spelling-error" id="SPELLING_ERROR_12">parmesan</span> cheese and chopped spinach. Once properly filled pull the far end of the dough over the filling and pinch the dough together to avoid leakage. I like to rub a bit of olive oil on the <span class="blsp-spelling-error" id="SPELLING_ERROR_13">calzone</span> to help get it a nice golden color. Toss in a preheated oven (450-500 degrees) on a pizza stone for 10-13 minutes, until golden brown. Serve with marinara on the side.Professor Misleyhttp://www.blogger.com/profile/18315534797439924642noreply@blogger.com0tag:blogger.com,1999:blog-5172718466155612141.post-74220255912294824122008-08-14T23:49:00.000-07:002008-08-15T00:37:24.401-07:00Iron Chef!Iron Chef Matt Presents Three Dishes!<br /><br />The Iron Chef Cook Off went down tonight in West Linn, OR. Here's a quick recap of ingredients and dishes.<br /><br />The required ingredients were as follows:<br />- mango<br />- chicken<br />- cocoa powder<br />- havarti cheese<br />- potatoes<br />- tomatoes<br /><br />My quick three dishes:<br /><br />Appetizer:<br /><br />- Mini BLTs with fried havarti cheese<br /><br />These were a hit and won me "best side dish/appetizer". Stuck the cheese in the freezer to get it real nice, cold and hard for frying. Cut sourdough into half-slices, without the crust. They were all identical and the perfect few bites. Went with the regular BLT recipe, subbing spinach for lettuce. As far as secret ingredients, killed two birds with one stone. And who can't resist bacon and fried cheese?!?<br /><br /><br />Main:<br /><br />- Chicken breast stuffed with Mango salsa and oven potatoes<br /><br />Overcooked the chicken a little bit and the potatoes didn't turn out as crisp as I had hoped. They were red potatoes instead of russets, which I am used to. Not my best dish. Should have stuffed the chicken with cheese and covered with the mango-basil salsa. Oh well. Lesson learned.<br /><br />Dessert:<br /><br />- Mini Mochas<br /><br />I was having a hard time figuring out what to do with the cocoa powder. Never really used it before and I didn't want to put it on the chicken (maybe I should have in hindsight!). Mini Mochas came to the rescue. Whipped up some espresso and added some sugar (a decent amount) and cocoa powder. Then heated up some half and half and milk, added it all together and divided them into five mini espresso cups. Placed them on a plate and sprinkled paprika (for color only) onto the plate for presentation points. It was actually a nice complement to the meal and good use of the ingredient. I was pleased, especially since I made it up as I was going along.<br /><br />And the winner is...<br /><br />ME! By one, literal point. Out of over 300 points. Apparently I am good in the miniature (BLTs and mochas), while struggling in the main dish. That's what saved me.<br /><br />Things learned:<br /><br />preparing three dishes, creatively, in under an hour (which didn't quite happen) is <span style="font-style: italic;">very</span> hard. Especially with just two burners. Lots of running around, a few minor burns and hopefully no cross contamination from the chicken ;) And a huge mess afterwards. <br /><br />Also, fried cheese is freaking delicious! It was the first time I had fried cheese and it turned out pretty well. Add it to my BLT anytime! A nice little trick/technique to wow the judges, I think.<br /><br />My gracious opponent, Danielle, wowed us with some bananas foster after we had all eaten the different dishes. Great stuff! If you weren't here, you missed out!Professor Misleyhttp://www.blogger.com/profile/18315534797439924642noreply@blogger.com0tag:blogger.com,1999:blog-5172718466155612141.post-27823173998848452992008-08-13T21:51:00.000-07:002008-08-13T22:28:34.459-07:00BV Napa Cabernet and Apple Cider, plus Stir Fry<span class="blsp-spelling-error" id="SPELLING_ERROR_0">BV</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Napa</span> Cabernet 2005 $17:<br /><br />- Real nice dark color, pretty in the glass. Solid dark cherries on the nose, followed through in the mouth. It's got a little bit of extra on there, maybe a hint of <span class="blsp-spelling-error" id="SPELLING_ERROR_2">oakiness</span> or chocolate. It's enjoyable all around. A solid bottle of wine. It goes for around $17. If it were $14 I would recommend it all the time, but getting so close to the other $20 bottles (<span class="blsp-spelling-error" id="SPELLING_ERROR_3">Simi</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Clos</span> Reserve, Franciscan, Martini <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Napa</span>) I think you can upgrade to more complexity for those extra few bucks. <br /><br />Douche' <span class="blsp-spelling-error" id="SPELLING_ERROR_6">de</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Loungeville</span> (Hard) Cider $7:<br /><br />- Made from apples from Normandy, France. Real pretty golden color. 4% alcohol, so no zinger here. Finishes quite dry with a decent finish. A nice change of pace. Try it with anything that goes with apples (like the pork chops I prepared below!).<br /><br />Douche' <span class="blsp-spelling-error" id="SPELLING_ERROR_8">de</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Loungeville</span> (non-hard) Cider $7:<br /><br />- Once again, real pretty golden color on this. Noticeably more sweet than the hard cider, but not cloying sweet. Definitely more enjoyable than <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Martinelli's</span> Cider, which I find to be overly sweet. It's a nice change of pace, indeed.<br /><br />In other wine/food adventure related news: I got another cast iron pan! This one is a 10", flat, round skillet, as opposed to our current square 10" with grill marks. I'm quick becoming a fan of cast iron pans. Their great heat distribution, stove top to oven portability and natural non-stick qualities make the Iron Chef in me giddy. Broke it in tonight by working up some homemade pork stir fry. Excellent... Recipe follows (thanks to Albert, the China Chef at Safeway for the tips along the way!):<br /><br /><span style="font-weight: bold;">Pork Stir Fry, </span><span style="font-weight: bold;" class="blsp-spelling-error" id="SPELLING_ERROR_11">ala</span><span style="font-weight: bold;"> Albert</span>:<br /><br />2 tablespoons Cornstarch, divided<br />Sliced pork, thin - from pork chop or loin<br />8 oz. frozen stir fry veggies<br />cup of white wine (I use dry vermouth) or chicken broth<br />1/3 cup soy sauce<br />1 tablespoon black bean paste<br />1/2 tablespoon sugar<br />salt, pepper<br />2 tablespoons vegetable oil<br />2 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">teaspoons</span> minced ginger<br />3-5 minced cloves garlic<br /><br /><br />Heat the oil in a cast iron pan over medium-high heat. Meanwhile, toss pork with 1 tablespoon cornstarch and season with salt and pepper. When oil reaches temperature, toss pork in and brown. Don't worry about cooking all the way through, just brown it well on both sides. Once browned, remove from pan and set aside. <br /><br />Throw veggie mix into the hot pan. Meanwhile, mix white wine or chicken broth, soy sauce sugar and remaining tablespoon of cornstarch. Mix well. After about 2 minutes, add the garlic, ginger and black bean paste to the side of the pan and let sizzle to bring out flavors. After 2 minutes more, when veggies are cooked through and crisp, add the liquid and mix well. Keep over heat, stirring frequently to avoid burning. 1-2 minutes later, you've should have a nice sauce consistency. Serve over rice and enjoy!<br /><br /><span style="font-weight: bold;">Top Tip:<br /><br />When I was picking Albert's brain about <span class="blsp-spelling-corrected" id="SPELLING_ERROR_13">stir fry</span> he gave me the following advice. The worst thing you can do is overcook the vegetables. It makes a big difference and those frozen veggies cook up surprisingly fast in a well heated skillet.<br /></span>Professor Misleyhttp://www.blogger.com/profile/18315534797439924642noreply@blogger.com0tag:blogger.com,1999:blog-5172718466155612141.post-50424290534958742192008-08-06T21:42:00.000-07:002008-08-06T22:22:03.276-07:00Pork chop extravaganza!All this Iron Chef talk has sparked the gourmet holed up in my head to peak out and want to get back into the mix. Since I had a few moments during work (slower Wednesday) I started making a shopping list. Like most shopping lists I make I end up only getting half of the things on it. My grocery list isn't so much a list but a brainstorm. I write down all the ingredients I think I might need to create a couple of different dishes and then depending on the sales and my whim I whittle it down. Here's what come together tonight.<br /><br /><span style="font-weight: bold;">Pan Fried Pork Chop Stuffed with Havarti, Fresh Basil and Carmelized Onion with Port Sauce:<br /><span style="font-weight: bold;"><br /></span></span>Double breaded the chop in a mix of flour and breadcrumbs. Stuffed it with about a slice of Havarti (which melts beautifully), fresh basil and caramelized onion. Threw it in the cast iron skillet on high heat for just a couple minutes a side, until nice and browned. Then it's into the oven at 400 degrees for about 10 - 12 minutes. <br /><br />After pulling the chops out of the oven I made a port sauce. Poured some (cheap) port into the skillet, scraping up the little bits. After the sauce has reduced a bit I threw in a tablespoon or two of butter and whisked. This helps bring the sauce together a bit. <br /><br />Served with roasted potatoes and carrots, it turned out to be a proper dinner! I'm all about browning the meat on high in the cast iron and then finishing it in the oven. You should try it if you haven't already! It really helps to not overcook the meat. <br /><br />Had it with the H3 Columbia Crest Merlot. I've discussed it before, so I won't do the whole redux thing here. I'm really here to talk about the food. And I've done that. So until next time...<br /><br />Peace Love and Chicken Grease,<br />Matt<span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"></span><br /></span></span>Professor Misleyhttp://www.blogger.com/profile/18315534797439924642noreply@blogger.com0