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This make-ahead spice rub is delicious on grilled chicken; it makes enough to season about 16 breasts. If stored in an airtight continer, the rub will remain potent for up to three months.
Ingredients:
Directions: Combine all ingredients in small bowl.
To help ensure that each breast finishes cooking at approximately the same time, buy pieces of similar size. Barbecue sauce can replace the optional glaze in step 4.
Ingredients:
Tender Cranberry-Raisin Oatmeal Cookies These soft, chewy cookies are packed with nuts and fruit, as well as a healthy serving of oats. They’re not aggressively spiced, so kids will like them; but feel free to double the amount of cinnamon, if you’re a fan. And what’s the rum doing in there, by the way? Alcohol is a flavor carrier; even though you can’t taste it, it enhances the flavor of everything around it.
Simply Recipes: Napa Cabbage Salad Simply Recipes
Napa Cabbage Salad
Every year around the Fourth of July, my friends Rich and Chigiy throw a huge barbecue party for their friends, and for number two son Dashiell, a July 4th baby. Every year, the talented Chigiy (pronounced “chi-gee”) makes this terrific salad with Chinese napa cabbage, radishes, snow peas, toasted slivered almonds, and a sweet soy mayo dressing. And every year, the salad all gets eaten before most get a chance to taste it, and before I am able take a photo. This year, however, Chigiy tripled the recipe (which already serves 15) and had enough left for me to capture on a pretty plate. This is a truly great salad for large summer gatherings. Much of it can be made ahead, and then assembled when you are ready to serve. Enjoy. Read the rest of this entry »
Grilled Hanger Steak with Bacon Chimichurri
ACTIVE TIME: 45 MIN TOTAL TIME: 45 MIN plus 4 hr marinating SERVES: 8
These herb-marinated steaks are accompanied by chimichurri, a South American sauce for grilled meats made with olive oil, parsley and garlic. Reidt’s chimichurri has an indulgent addition to the classic recipe: bacon. Read the rest of this entry »
ruhlman.com: Guest Blogging: A Bourdain Throwdown
SANDRA LEE: Pure evil. This frightening Hell Spawn of Kathie Lee and Betty Crocker seems on a mission to kill her fans, one meal at a time. She Must Be Stopped.
2001 Proprietary Red
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Vineyard Designation: Waters Ranch, Rancho Chimiles, Thorevilos Composition: 80% Cabernet Sauvignon, 14% Merlot, 3% Cabernet Franc, 2% Petit Verdot, 1% Malbec Winemaking Notes: Harvested by the end of October from hand picked lots, the whole berries were fermented in short open-topped stainless steel tanks, cold soaked and using native yeasts. The wine then continued through malolactic fermentation in 100% new French oak barrels for 18 months and was bottled neither fined nor filtered. Availability: The Pahlmeyer 2001 Proprietary Red will be available October 1, 2004 either directly from the winery, or through our network of fine restaurants and retail merchants around the world. |
Dr. Vino — The Real Wine World, Susana Balbo, winemaker in Mendoza
Susana Balbo, making wine in Mendoza
It was 25 degrees (-6C) in Mendoza on the morning I spoke Susana Balbo last week. Nestled in the foothills of the Andes, scattered workers were in the vineyard pruning the vines down to stumps but the winery itself was in its annual hibernation as the grapes were harvested two months ago and the wines were quietly fermenting.
And a review of the Malbec (not my review yet)
 
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6/10/05 This has a deep dark color and a beautiful lift to the nose with an amalgam of aromas, starting with floral overtures of violets, sweet earth and a peppery spice element flowing into blackberry, currant and mulberry fruit aromatically. The intrigue of the nose carries over into palate; fuller bodied, juicy with a fleshy, broad texture that finishes dry – a great combo, with ultra-ripe, tannins, seamless, with blackberry and dark currant flavors and a touch of spice and vanilla surfacing on the finish. Quite polished this has a vibrant fruit base with ample oak that is easily absorbed into the fruit. Maybe not made for the long haul, this is very approachable now and should drink great over the next 4-5 years with ease. This is a really nice wine that is so easy to like for its accessibility, fleshy texture and excellent fruit base. |
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1345 cases produced. Technical Data Harvested… September 7th through 23rd, 2004 Sugar at Harvest… 26 degrees Brix average Alcohol… 15.1 % by volume Total Acidity… 7 g / l pH… 3.33 Aging… 18 months, 20 % new American oak Bottled… June 26th, 2006 |
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This inky dark port clings to the glass.  The aromas of raspberry truffle, chocolate, brown sugar and nutmeg all fuse together while the rich flavors of cherry, blackberry and dusty cocoa make it a great companion for dark chocolates and cigars. The richness of this port makes it a good match with Pacific Rim Cuisine or flavored goat cheeses such as the Chocolate Capri Log or Cranberry Chevre with Cinnamon from igourmet.com. |
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