A Year of Wine : Wine and Food Blog

May 04 - Cinco de Mayo Bardolino and Poblano Peppers - Podcast

Ayow050410

May 04 - Cinco de Mayo Stuffed Poblano Peppers - Recipe

Stuffed Poblano Peppers

Canola oil
1 small onion, finely chopped
2 large garlic cloves, minced
1/2 pound ground pork
1/2 pound ground beef
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon dried oregano
Pinch of cayenne
Salt
1/4 cup toasted sunflower seeds
1/4 cup freshly grated Cotija or Pecorino Romano cheese
3 tablespoons raisins, chopped
4 large poblanos (1 1/2 pounds)
1/2 cup shredded Cheddar cheese
1/4 cup sour cream
2 tablespoons milk
1 tablespoon chopped cilantro
1/2 tablespoon fresh lime juice

1. Preheat the broiler. Position a rack 8 inches from the heat. In a skillet, heat 1 tablespoon of oil until shimmering. Add the onion and garlic; cook over high heat until softened. Add the pork, beef, cumin, coriander, oregano and cayenne and stir until the meat is no longer pink, 7 minutes. Season with salt. Stir in the sunflower seeds, Cotija and raisins.

2. Rub the poblanos with oil and broil, turning occasionally, until charred all over, 7 minutes. Transfer to a plate, let cool slightly, then peel. Slit the chiles along 1 side. Using scissors, snip out the cores. Scoop out the seeds. Fill the chiles with the meat mixture, sprinkle with the Cheddar and broil until the cheese is golden. Transfer to plates.

3. In a bowl, blend the sour cream, milk, cilantro and lime juice. Season with salt, spoon over the poblanos and serve.

May 03 - Sangria and Mole - Podcast

Ayow050310

May 03 - Cinco de Mayo Mexican Sangria - Recipe

Mexican Sangria

Sangria is a traditional Spanish drink that combines wine with fruit and a little sugar. This Mexican version is a similar fruity concotion but has a higher level of alcohol which makes it great for pairing with spicy foods. Always use a decent wine when making sangria, as the wine will be the most prominent flavor.

1 bottle Red Wine, preferably Spanish such as a Rioja
1 cup Grand Marnier, Cointreau, or generic Triple Sec
1/2 cup Brandy
1 cup Orange Juice
1 Orange, cut into wedges
1 Limes, cut into wedges
1 cup Pineapple Chunks, drained
2 4-inch sticks Cinnamon (optional)
24 ounces (2 cans) Lemon-Lime Soda
Ice

Put all the ingredients, except for the lemon-lime soda and ice, into a large pitcher and stir to combine. Cover with plastic wrap and refrigerate for several hours.

Just before serving stir in the lemon-lime soda and top off with ice. Pour into wine glasses or other nice glasses, straining off the fruit. 

Garnish each glass with a wedge of orange or lime if you like.

May 02 - Mexican Wine and Cuisine - Podcast

Ayow050210

May 02 - Tex-Mex Calzones - Recipe

Tex-Mex Calzones

8 ounces ground turkey breast
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
3/4 teaspoon ground cumin
1/2 teaspoon chili powder
2 garlic cloves, minced
1/2 cup fat-free fire-roasted salsa verde
1 (11-ounce) can refrigerated thin-crust pizza dough
3/4 cup (3 ounces) preshredded Mexican blend cheese
Cooking spray
1/4 cup sour cream

1. Preheat oven to 425°.

2. Heat a large nonstick skillet over medium-high heat. Add ground turkey to pan; cook 3 minutes, stirring to crumble. Add onion and next 5 ingredients (through garlic) to pan; cook 4 minutes or until vegetables are crisp-tender, stirring mixture occasionally. Remove turkey mixture from heat; stir in salsa.

3. Unroll dough; divide into 4 equal portions. Roll each portion into a 6 x 4–inch rectangle. Working with one rectangle at a time, spoon about 1/2 cup turkey mixture on one side of dough. Top with 3 tablespoons cheese; fold dough over turkey mixture, and press edges together with a fork to seal. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining dough and turkey mixture. Bake at 425° for 12 minutes or until browned. Serve with sour cream.

Black bean salad: Combine 1 (15-ounce) can rinsed and drained black beans, 1 cup quartered cherry tomatoes, 1/2 cup chopped red onion, 1/4 cup chopped celery, 2 tablespoons fresh lime juice, 2 tablespoons chopped fresh cilantro, and 1 tablespoon olive oil in a medium bowl; toss well to coat.

May 01 - Mother Goose Day, Wine Nonsense - Podcast

Ayow050110

May 01 - Mother Goose Day, Wine Nonsense

Wine Nonsense

In honor of Mother Goose Day, a poem

There was an old man, named Snobby O'Kappa
He claimed to know wines from Bordeaux to Napa
His cellar was dark with his wines tagged and sorted
The lion's share it seems, of course, were imported

He spouted these rules which sounded as truth
"An old wine is always much better than youth,
Let your wine breathe, don't serve it too soon,
And keep fizz in Champagne by inserting a spoon."

No one would speak up and risk condescension.
They feared looking foolish, oh such apprehension.
Well fear not wine mortals, let reason prevail.
What Snobby espoused is just old wives' tales.

Old wines can be better, but most often not.
Today's wine are made to enjoy on the spot.
You can let them breathe, but you must be meticulous
And a spoon in Champagne is just plain ridiculous.