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Poor Boy's Lobster

If you live on the East Coast, you better be at the supermarket every week in August and September asking for lobster specials (Hopefully inexpensive everywhere else too!). I have been hearing from some of my wine and foodie friends that lobster has been ridiculously cheap; however, I thought they would surely be gone by the time I get off work if they're priced at $5 a pound. Over this past holiday weekend, I scurried into the grocery store to hopefully get a lobster before they had gone away. With a parking lot full, a massive sign designating fresh lobster, I was sure my chances were looking even slimmer. To my surprise, when I got to the meat department I encountered a massive tank with loads of fresh lobster. At $5.99 a pound, these lobsters were cheaper than a basic ribeye steak!

Although I tend to create recipes with a massive laundry list worth of ingredients, I am actually quite the naturalist when it comes to fish this good. If cooked correctly, I enjoy this shellfish with some lemon butter and herbs. A perfect summer accompaniment would be some fresh grilled corn and grilled sliced Yukon potatoes. Believe it or not, this lobster dinner came to about $10 a person! Once again, I am reminded how amazing cooking can become when using fresh ingredients of the season. I generally go by this rule when strolling through the meat and produce sections... the larger the quantity on a product, the more in season it is - grab it! Chances are the price is now lower also because they have a greater supply. Fresher food, lower prices, win win situation. Enjoy this simple, delightful, end of summer treat listed below.

This hearty fish accompanied by butter will clearly go well with any Chardonnay. If you are willing to sacrifice a few extra bucks on something spectacular, I would especially recommend a Puligny-Montrachet from Burgundy, France. This style will be more polished than many of the over oaked Chardonnay's available in today's market. The natural link comes between the buttery sauce and richness in the wine. Fresh lobster tastes best with a match that has the same elegance. Burgundy sets the bar for the world's greatest Chardonnay and is worth every penny.

Lobster
- 1- 1 1/2lb Lobster
- Herb and Lemon Butter - listed below
-Corn on the cob
- Sliced Yukon Potatoes

Boil lobster for 7-8 minutes in water. Chop off the tails and cut down center(butterfly it). Grill parts for 7-8 minutes. Layer sliced potatoes with olive oil, salt, and pepper in a foil pocket and grill for about 15 minutes. Grill corn until kernels are bright yellow and slightly browned. Serve with butter below.

Herb and Lemon Butter
-Minced Thyme
- Minced Rosemary
-Zest and Juice of 1 Lemon
- 4 tbsp butter
Melt butter and add ingredients. Use for dipping lobster

Pizzalicious!

About a month ago, my husband Scott and I were busy with house projects and we decided to order out. Scott swore by a place he drove by on his way home named "Pizzalicious". We searched for at least thirty minutes via internet to hopefully call in an order and found nothing in our immediate area with that name. He finally decided to just go to the pizzeria. The name of the place was actually something similar to "Pizzarellos". In his head, he had transformed the name because of how delicious he thinks pizza is. Whether it be children or adults, we all find pizza night to be a big thrill. Turns out, the pizzeria gave us one large greasy pizza for twenty some dollars, very few toppings, and a massive side-ache the next day while I was running. Our solution... create our own "Pizzalicious" pizzeria at home from now on. Whether it be on the grill or in the oven, pizza is a year round favorite.

Pizza can be healthy- incorporate your favorite veggies! Believe it or not, the vegetables seen in the picture on the left were all used in the four pizzas with recipes below. Who knew pizza can be healthy too?! Pick up your local seasonal vegetables and incorporate into any pie. Corn is a Jersey favorite in September so I added that to my BBQ chicken pizza. I also tend to use pizza night as a clean-up the refrigerator event. Have vegetables left over from a meal and not sure what to do with them? Get creative and incorporate into an innovative pizza. I created a sweet potato pizza from leftovers. See recipe below.

Now that you're saving a few bucks by making at home, go for the specialty cheeses and meats. Fresh mozzarella, feta,goat, Gruyere, blue, and Gorgonzola are some of my favorites. If you are entertaining a large party, create a mix of the specialty cheeses above and shredded mozzarella from the bag (much more cost effective). Some meats to include: leftover chicken or strip steak, salami, prosciutto, and uncured bacon.

Pizza as a date night or party. Making pizza at home tends to become a progressive dinner. I love how casual and social the event is. As each pizza cooks on the grill or in the oven, we're gathered around the table sipping on wine and having a good time. Generally, the evening turns into a 2-3 hour event of cooking four different pizzas and eating one slice at a time. Don't be afraid to get everyone involved either. It will help take the stress off doing all the cooking and you'll have a great time. Help make the event easier on yourself and have ingredients organized and ready to go when guests arrive. I buy pizza dough already made at a local pizzeria or grocery store. A budget friendly and perfect Friday night!

Ready, Set, Pizza! Heat your stone on the grill or in the oven, about 400 degrees. You'll end up cooking about 20 minutes or until brown. Work the dough and lay over a floured pizza board. I glaze the outer crust with olive oil. Layer sauce of choice and favorite ingredients. I treat each pizza like a different course, pair a different wine with each. Picture of pizza on the grill, left hand side.

Featured Pizza:
Sweet Potato, Arugula, Caramelized Red Onions, Gruyere, Bacon with a Bechamel Sauce
- Bechamel sauce: Basic French white sauce - saute leeks and shallots in olive oil with salt, pepper, fresh thyme and rosemary. Add a tbsp of flour and mix. Add milk and Gruyere until thickened.
- Saute red onions and add tbsp sugar and red wine, cook bacon
- Cook sweet potato in microwave for about 2 minutes, until slightly soft. Slice thin.
-Layer Bechamel sauce, onions, arugula, sweet potato, bacon bits, and Gruyere on dough.
- Cook 20 minutes

Other Pizza Recipes I've Created:
Greek:marinara sauce, sun dried tomatoes, shallots, artichokes, mint,feta, mozzarella, olives.
Basic Italian:marinara sauce, minced garlic, fresh basil, sliced zucchini, salami, chopped tomato, fresh mozzarella
Steak and Chutney: Mango chutney, sliced strip steak, caramelized red onion, arugula, blue cheese crumbles, shredded mozzarella
BBQ Chkn:BBQ sauce, cooked chicken bites, fresh corn kernels, chopped raw red onion, chives, chopped red onion, Mexican cheese
Pesto Pizza: Pesto sauce, cooked chicken bites, saute red onion, chopped tomato, bacon, fresh mozzarella

What is your favorite pizza recipe? Comment with link below. Not a follower? Click "Follow" button in upper left hand corner.

Easy Entertaining - No Fuss Appetizers with Sparkling Wine

In the past, champagne or any sparkling wine signified a special occasion. Sales at New Years soared and then sat on shelves for the rest of the year. Nowadays, sometimes a celebration can mean getting off of work and feeling like some bubbly. Great values have penetrated the market from Spanish Cava to Italian Prosecco and the consumer no longer has to choose between expensive Champagne from France or cheap headaches in a bottle like Andre for $4.99. The Prosecco shown on the left retails between $10-$15!Ca'Furlan Prosecco for those interested.

In addition, these dry and sparkling tasty treats go great with appetizers! Often times it can be hard to pair wine with dishes that have raw or uncooked ingredients. Appetizers can easily fall into this category. Think Antipasto, bruschetta, vegetable sticks, etc. For instance, raw garlic can be extremely potent and overpower a wine; however, when cooked or roasted the caramel notes can pair beautifully with oaky wines. The acidity in tomatoes can also be too much for a wine. The Prosecco shown in the picture is a perfect way to connect the bridge between different flavors of various appetizers. The bubbly can help neutralize sharp tastes with out sacrificing overall flavor. Sparkling wine also acts as a cleanser in between various dishes. If your done with the salty bruschetta and ready to move on to the sweet apricot, walnut, and Brie appetizer, then the garlic won't hang out on your taste buds as long.

Generally, when I am putting out a spread of appetizers one of two events is happening. Either I am making a big dinner and want to keep the guests happy when they initially arrive or I am having a group meet at my house before going somewhere. Either way, I do not want a big fuss and a messy kitchen as a result. I would rather be putting my energy elsewhere whether it be cooking the large meal or getting ready to go out. Above are some simple ideas to satisfy any party. Bruschetta is one of the easiest appetizers to make. Simply chop some tomato, garlic, and basil.. throw some olive oil and salt into the bowl and serve on a toasted baguette. Done! Brie cheese is an all time favorite. This cheese can go with salty or sweet counterparts. Above I served with sliced peaches and walnuts. I have also put sundried tomatoes and pesto with it. In the upper right corner are some shortcake cookies. Grocery stores these days have a large variety of specialty cookies and many that are baked that day. In the bottom corner, I put blue cheese stuffed olives in a bowl. Any form of olive works. Not everyone likes olives but they sure do add a touch of class! I've been known to sip on a dirty martini with stuffed olives every now and then... I have to say, I feel classier than I do when I'm sipping on wine! Another appetizer idea not shown above, toothpicks with fresh mozzarella, salami, grape tomato, or olives. Cheers!

NYC Restaurant Inspired Fresh Catch Fish

When describing a dish, generally the words simple and gourmet are not used in tandem. Last night I realized that these terms can co-exist with cooking. Quick preparation, quick clean up, less than ten ingredients total! The secret... let the freshest of ingredients do the work for you. How does a fresh white fish with an herbaceous, citrus, and white wine broth sound? The recipe I created below stemmed from a few inspirations I have encountered in recent weeks. While visiting NYC the other weekend, we visited a quaint, reservation only, eclectic, and gourmet restaurant called The Little Owl. Recommended by a native New Yorker and located in the chic West Village, my husband and I ate like kings and queens for the evening. A sparkling cava rose to start, an almond based salad with tender duck strips, lamb with home-made ricotta risotto, whole white fish with lobster risotto, and a chocolate souffle to end the evening. I can see how this meal may appear to be pure gluttony; however, it was our anniversary dinner. Lets face it, we all can't afford to eat like that everyday. Similar to how I felt after eating the crab cake portabella sandwich at Corner Bistro, I came home wanting to bring one of these gourmet dishes to your table. Additionally inspired by the French cookbooks I have been reading, I decided to pursue the flavors of the white fish and put my own spin on the recipe. I started by seeking out the freshest white fish I could find. I would recommend a cod or halibut. In French cuisine, fresh ingredients by region are often incorporated into the dish. Considering basil grows like wildfire and tomatoes are the size of small pumpkins in Jersey, I decided to focus on these delicious summer treats. Cooking the fish in sealed parchment paper is a classic French technique that allows the steam to create an intense aroma and keep the fish tender. Do your best to maintain a tight seal so that no steam is released and all of the flavors can blend together. Picture above taken before cooking.Bon Apetit!

Enjoy this dish with a wine like Adelaida Chardonnay. In Wine Spectator's most recent issue, they focused on pairing wine with food. Within the article, they mentioned to look for flavor links when deciding on a wine for the meal. For instance, earthy herbs and butter are often associated with Chardonnay. It makes perfect sense that this style wine would go great with a fish that has a buttery component and is cooked with  fresh basil. Try to look for one or more links. As a result, these flavors will be heightened while eating and drinking.

Fresh White Cod Wrapped in Parchment with Vegetables and Broth
- Fillet of fresh white fish like cod or halibut
- Parchment paper
- Good quality olive oil
- Sliced Yukon gold potato 1/8" thick, microwave until softened first
- Fresh basil leaves
- Sliced tomato on the vine
- Sliced fresh garlic
- Lemon slices
- s&p
- dry white wine

Lay a large piece of parchment on the counter. Layer potato, basil, tomato, garlic, fish, salt & pepper, olive oil, lemons, and 1/4 cup white wine in that order. Wrap fish in parchment with little or no air pockets. Cook in oven at 400 degrees for about 15 minutes. Important to pre-cook potatoes.Serve with Chardonnay.

Pesto Mania

I fell in love with pesto while living in Italy and travelling up and down the coast. Pesto with seafood, pasta, pizza, you name it! Once I realized this nutty and herbaceous sauce was actually quite simple to make, I began experimenting. Traditionally, pesto is made in a food processor from basil, garlic, olive oil, pine nuts and Parmesan. Italian style dishes initially come to mind; however, when substituting basil for cilantro I found that this sauce is easily transferable. Why not lather up a quesadilla with a cilantro pesto and serve it with avocado and salsa? Tonight, I did just that. My advice to the home chef... have fun with pesto. Substitute the herb with any one or combination of the following: basil, parsley, cilantro. Don't be afraid to use walnuts instead of pine nuts. I once used shaved Manchego cheese instead of Parmesan. Bottom line... stick to the leafy type herbs that blend up well and use a sharp and salty cheese that's easy to shave. See below for instructions on how to make pesto. Also, I included two recipes using my cilantro pesto. You'll want to use this sauce while its tasty and fresh.

Cilantro Pesto
- bundle of cilantro, about 2 cups
- 1 clove garlic
- 1/4 cup walnuts
- 1/4 cup Parmesan
- 1/2 tbsp honey
- olive oil

In a food processor, pulse the garlic and nuts first. Add cilantro and honey and turn on. While blending, add olive oil to desired consistency. Add Parmesan and blend.

Peppered Bacon Wrapped Scallops with Cilantro Pesto
- 1/2 lb. scallops (drain well and pat dry)
- 1/2 lb bacon
- Salt, pepper, cayenne to season scallops
- toothpicks
- Cilantro pesto to drizzle over scallops

In a medium pan over medium heat, cook bacon half way through until light brown but still pliable. Keep fair amount of bacon fat in pan and discard the rest. Increase heat to medium high. Season scallops. Take half a bacon strip and wrap around scallop, use toothpick to hold. Cook scallops on each side for a minute or two. Should still be tender when finished. Drizzle pesto over top and serve. Can be an appetizer or served for dinner. I made for dinner with vegetables and orzo with a tomato aioli.

Slow Cooked Beef Quesadillas with Caramelized Onions, Peppers, and Cilantro Pesto







- 1 lb beef short rib seasoned with salt, pepper, and chili powder
- Sliced medium red onion caramelized in red wine, sugar, butter, and thyme
- Sliced red bell pepper
- Sliced jalapeno
- Jack cheese
- Cilantro pesto
- Medium flour tortillas
- Avocado, salsa, or sour cream to garnish

In a crock pot, season beef and cook on low for about 6-8 hours with an inch of water on bottom. Shred with fork and set aside. In a medium saucepan, saute red onion over medium heat in some butter. Add tbsp sugar and thyme. After a few minutes, add 1/4 cup red wine.  Meanwhile, cook peppers over medium heat.See pictures below. Once all ingredients are ready, set up station and layer pesto, beef, onions, peppers, and cheese between two tortillas. Heat butter in large saucepan over medium heat. Cook quesadillas on each side until brown and crispy. Serve with above garnishes.

Carne Asada Seasoned with Roasted Peppers

Generally about once a week I crave Mexican food. Having grown up in Southern California I experienced the flavors of this culture at their finest. Since moving away, I've realized what an influence the West Coast has had on my taste buds. I can eat a whole jalapeno and enjoy it. Ok Ok, maybe its been grilled, wrapped in bacon, and my nose runs profusely for an hour after. I find it hilarious that my friends on the East Coast think I'm strange to put avocado on everything. Some other states don't understand the idea of a burrito either. When living in Texas, tacos and quesadillas existed but the burrito was a completely foreign object. I burrito anything(yes I just used that as a verb ha!) from eggs at breakfast, turkey at lunch, and in the case of today's recipe carne asada at dinner. Apparently I'm not just the girl that says "Gnarly", "Dude", and "Awesome" on occasion... I have California taste buds and am proud to represent them. See my recipe below inspired by the Spanish style cuisine of Bobby Flay.

Although I am proudly boasting about my California roots in this post, I have to admit that I need to steer in a different direction for a wine. Unfortunately, Mexico is not known for their wine. The Spanish speaking countries of Chile, Argentina, and Spain are though! Carmenere from Chile is a delicious varietal to pair with the burritos below. Rich blackberry, slight woody character, and touch of spice stand up to the steak in an amazing way. I recommend Palin Carmenere from the Colchagua Valley. Completely organic and affordable too!

Carnes Asada Marinade
- 1 red and yellow pepper
- 2 jalapenos
- 2 cloves garlic
- 1/4 cup olive oil
- 3 tbsp sherry vinegar
- 4 sprigs of fresh oregano
- salt and pepper

For Burritos
- Carne asada and peppers above
- Avocado
- Burrito shells
- Sour Cream
- Salsa

Roast the peppers and garlic at 400 degrees for about 20 minutes. Enclose in ziploc bag until peppers wilt. Coarsely chop peppers and garlic. In a bag, combine all ingredients above and refrigerate for 24-48 hours. Grill over medium high heat for about 4 minutes on each side. Grill peppers in separate pan. Serve with fajita style burrito shells, diced avocado, sour cream, salsa of choice, rice, and beans.

Do You Eat to Live or Live to Eat?

 Those that read my blog may wonder why I write about every concoction I think is worth noting. Today I was reminded of where my passion and inspiration stems from. The Travel Channel just aired Anthony Bordain's visit to Rome. For those that don't really know me... Bobby Flay, Giada de Laurentiis, Anthony Bordain, and Ruth Reichl are like Brad Pitt and Jennifer Aniston in my life. In other words, they are my Hollywood and can be found on Food Network, Travel Channel, and chief editors of food magazines. Anthony Bordain was previously a chef in NYC, wrote the famous book Kitchen Confidentials, and now travels the world eating, drinking, and telling the world about it on his show No Reservations.

Why did his Rome episode remind me of my passion for food? Four years ago, I studied abroad in Italy. Not only did the video shots of the Colosseum and Trevi Fountain bring back nostalgia, but the food made me hungry to watch more. One of the opening shots shows him eating at a trattoria style restaurant. I actually studied the different types of restaurants while I was there. A trattoria is a family owned and family style restaurant. The tables are close together in a very intimate environment and feels almost as if you are eating with every other person there. This reminds me... food brings social gatherings. Wine completes the meal and bonds people. In another scene, a native Italian takes him to a restaurant where seasonal ingredients are served. Every new month brings an entirely new menu. I love the idea of cooking with what is available. My grandma, maybe one of the most inspirational people in my life, lived through the Great Depression and fed eight children on a nurse's salary. She could make something out of an entirely empty cupboard. I feel that creativity can truly shine when given specific and limited ingredients. On the show, The Next Food Network Star, I am always amazed when the contestants are given 5-10 ingredients, have never cooked with half of them, and manage to make a delicious masterpiece. In his last scene, he cooks out with local Italians at the beach. The fish they are barbecuing is so fresh that it still has rigor mortus and is hard as a rock. The scene depicts them sipping on wine and tossing whatever ingredients they can dream of into the mix. I'd like to admit something... I never measure. Everything listed in my blog is an estimate. I am the queen of experimentation. I taste before I eat. I imagine flavors blending and then toss together in a dish. For me, cooking is a way to gather a crowd, be more creative, and express myself.

After feeling inspired to cook with whatever I had on hand, I made this tasty appetizer with a wine I sampled through out the day on customers. This simple tasty treat became the focal point of an after work conversation, the center of a good laugh, and a reminder of why I love my husband. Do you eat to live or live to eat?

A New Take on Caprese
- 2 roma tomatoes sliced into large pieces
- 2 garlic cloves sliced
- 1/4 cup goat cheese block, crumble into pieces
- 1/4 cup basil chopped
- s&p
- olive oil to coat pan and drizzle over tomatoes
- 1 tsp balsamic to finish
- pita bread toasted and sliced into quarters

In a saucepan coated in oil, saute garlic over medium high heat until bronzed. Add tomatoes and cook for just a few minutes. Meanwhile, toast the pita. Season tomatoes and garlic, add dash of balsamic, and crumble goat cheese on at last minute. Serve with pita or any other bread on hand.

Wine Pairing: Santa Barbara Zinfandel Carignane Sangiovese blend

Fun with Fish: Linguine with Clams and Cassavecchia

When I originally started posting about fish a few weeks ago, I envisioned the series to contain a few recipes. I really thought I'd be creating four different types of fillets and a sauce for each. The beauty of living on the East Coast has brought oodles(yes I just used that word) of fresh fish to local grocery stores and I have not been able to resist. In particular, shellfish has been much cheaper and readily available. Tonight, I had  planned on making a pasta dish with some frozen shrimp in a bag until I stumbled upon bin after bin of fresh clams. With bags full of clams and after a quick pit stop at the library for a french cookbook, I came home at 5 o'clock inspired and excited to cook.

One of the important tips I read about clams pertained to the cooking process. The famed chef Jacques Pepin compares clams to beef. Cook quickly over high heat for a few minutes or in a slow process like braised beef in a stew.  I found this to be very interesting. I had imagined making a broth and putting the clams in for about 20-30 minutes like I would for chicken. Apparently, if not cooked rapidly or over a few hours at a very low simmer, the clams become rubbery and tough. I have learned that cooking consists of three parts: flavor, process, and freshness of ingredients. Its truly amazing how a fresh salmon fillet with a bit of butter, parsley, lemon, and s&p can be deliciously flakey and tender if cooked at the right temperature and the right amount of time.

In addition to the tips I read about, I also took into account some personal experiences of eating shellfish at some of the best pubs in Philadelphia. A tavern called Monks has been accredited for their delicious mussels. Every time I eat there I am impressed by the spicy flavors in the broth and the fresh bread for dipping. I learned to not be deceived by a liquid broth that appears watery. One bite deep and I am pleasantly surprised by flavors of garlic, herbs, butter, and wine.

Considering I created a tomato based sauce, I felt that an Italian red wine seemed like a perfect pairing. I will always recognize Chianti Classico as a nice pairing; however, I also like to recommend something a little different for those that are a bit more adventurous. Campagnia in southern Italy has recently grown in popularity due to an increase in the quality of wines. Some interesting varietals worth trying are from the grapes Aglianico, Casavecchia, and Palagrello Nero. For this particular meal listed below, I enjoyed sipping on a young Cassavecchia with no oak. A rich purple color and notes of black cherry and earth, a wine that sips in perfect harmony with each bite.

Clams in a Tomato Broth with Linguine

• 3 tbsp unsalted butter
• 2-3 small red hot chili peppers sliced(depends on spice preference)
• 2 large cloves garlic minced
• 1/2 large yellow onion
• 1 cup dry white wine like Pinot Grigio
• 3 cups choppped roma tomato
• 1 1/2 - 2 cups good culinary chicken /vegetable stock
• 1 cup fresh basil chopped
• 1 tbsp fresh rosemary minced
• 1 tbsp fresh oregano minced
• 5 sprigs fresh thyme
• About 30 small clams rinsed
• 1/2 box linguine cooked for 8-10 minutes until al dente
• Shaved Parmesan
• Favorite fresh bread from local grocery store

All herbs are optional but fresh is key! Start by chopping pepper, onions, and garlic and cooking in a deep dish pot. Saute in half of the butter over medium heat until soft. Add white wine, salt and pepper and cook down for about 5 minutes. Add tomatoes, herbs, rest of the butter, and stock and cook on medium low heat for about 20 minutes. Meanwhile, heat pot of water to boiling and cook linguine. When pasta has 5-10 minutes remaining, add closed clams to broth over medium heat and put lid on top. After about 7 minutes, lift lid and turn off heat. Combine pasta with brothy sauce and clams. Serve with grated Parmesan, fresh bread, and Cassavecchia. Enjoy!

Fun with Fish: Halibut Three Ways

For the past year I have engaged in blogging to hopefully inspire friends, family, and those willing to cook more at home. I try to make dishes that are unique and interesting while not being too complicated. I love the idea of having one part of the dish bursting with flavor and spices and having other components be more simplistic in nature. For instance, in one of my last posts, the crab cake sandwich definitely has many ingredients and is a time consuming process. As a result, I created a simple sweet potato wedge recipe as a side. I want cooking to be exciting but not too overwhelming. I want people to feel comfortable making the dishes I create and excited to experiment. I love feedback and special requests. Last week, I had the pleasure of responding to a family friend's inquiry about a recipe for grilled halibut and a wine pairing. Sometimes when I am searching through recipes for inspiration, I will pull a few and decide day of depending on the mood I am. Below is a list of three ways to cook halibut for those that are as indecisive as I am.


1. Grilled halibut and salsa. Grill the halibut seasoned with garlic salt, pepper, and lemon squeezed over medium high heat for a few minutes on each side. Cook until flakes with fork. Make a warm mango salsa to pour over top. Mango salsa: Saute chopped red onion, chopped jalapeno and minced garlic. After a few minutes add chopped roma tomato and squeeze lemon. Cook with tomato for about a minute. Add chopped mango and cilantro to salsa before serving. Sauteed asparagus and white rice are a great accompaniment.

2. Breaded halbut with roasted garlic smashed potatoes.In a food processor, add about a cup of almonds and pulse until the nuts are in small bits. Add about ½ cup panko bread crumbs, dried rosemary, dried thyme, salt, pepper, cayenne pepper if you like a bit of heat. Set up a station of the bread crumb/almond mixture on a plate, and beat an egg in a bowl. Dip the fillet in the egg and then the bread crumb/ almond mixture. This dish may be better in the oven at 375 for 20 minutes or until crispy and flaky. Don't forget to put some oil or butter on bottom of pan while baking. Squeeze with lemon after. Boil red potatoes until soft, add roasted garlic(roast at 400 degrees for 20 minutes and then mince), fresh minced rosemary, a tbsp butter, and some milk. Mash together and serve alongside halibut.

3. Teriyaki style halibut. In a sauce pan, cook on medium minced garlic and white onion until soft. Add 2tbsp rice wine vinegar and sauté a few more minutes. Add 1-2 cups soy sauce and brown sugar to sweeten. I simmer for a while and taste test based on the sweetness I’m in the mood for. Let cool down and then marinate halibut for 1 hour with chopped ginger. My step mom used to make this often when I was growing up. A great way to grill the halibut and keep the marinade is to lightly oil tin foil and wrap the fish. Serve with white rice.

For a wine pairing, I would go with a California Sauvignon Blanc. California recently was written up for the wonderful wines of this varietal that have been produced the last few years. Look for 08 or 09. I love the one by Santa Barbara Winery. They use a tiny bit of Riesling and a bit of oak. Perfect food wine, especially if you have a bit of spice in the dish. From New Zealand, Arona Sauvignon Blanc is another great option. This wine also has a bit of Riesling, no oak, and more of a mineral character. Enjoy!

Thai Style Mahi Mahi

Generally when I make a dish and post the recipe, I have attempted a maximum of two times before I feel ready to share. I experimented at least four or five time on the red curry sauce listed below. The inspiration for this sauce came from my garden. Since April, I have had a red chili pepper plant that has been growing into a small tree. Considering I have more hot peppers than I know what to do with, I immediately seized the opportunity to tackle a recipe I always viewed as complicated and difficult. Thai and Indian restaurants have always impressed me with their spicy and creamy curry sauces. So many different herbs and spices unleashed with each bite, I find it very hard to decipher exactly what ingredients are used and the proportions. After looking over some recipes online and in my cookbooks, I originally attempted with a simple red curry sauce... red curry paste, minced red chili peppers, coconut milk, lime, and basil. I would pan fry boneless chicken breasts and pour the sauce over in the last few minutes of cooking. I determined the chicken was too dry and the sauce needed much more flavor. On my next attempt, I tried to slow cook chicken breasts on the bone and added some ginger. The chicken was actually too juicy and thinned out the sauce more than I would have liked. Within my next few trials I made the mistake of using light coconut milk over whole, adding chicken broth to the sauce, and not adding enough red chili peppers. I finally realized the following: a light fish would be the preferable meat and adding interesting ingredients like corn would help create my Thai masterpiece. See below wine pairing  for final recipe.

Considering this dish has a white fish and a spicy quality, I would recommend a wine with floral components. Riesling from Germany and Gewurtztraminer from Alsace come to mind. They both have a nice golden color which adds body complementing the oil in the fish. A slightly sweet Riesling offsets the spice in the dish. Kabinett, Spatlese, and Auslese are generally on the label and signify different levels of ripening. A Kabinett refers to grapes picked first. A Spatlese will have more color and concentration. An Auslese has been left on the vine longer than the two previous and can be much sweeter. Gewurtztraminer from Alsace is generally dry but has a rich color like Chardonnay and the floral qualities pair perfectly with Thai food. Windisch Niersteiner Spiegelberg Kabinett is one of my favorite traditional Rieslings and a great value.

Mahi Mahi in a Thai Red Curry Sauce
- 1 lb Mahi Mahi into 2-4 fillets
- 1/2 white sweet onion chopped finely
- 1 clove garlic minced
- 1 corn on the cob shaved into single kernels
- 1 tbsp sliced ginger
- 2-3 red chili peppers depending on desired spice
- Cumin, salt, and pepper
-1 lime squeezed
- 1 tbsp fish sauce
- 1/2 can whole coconut milk
- 1 1/2 tbsp red curry paste
- 1/2 cup chopped basil
- 1 tbsp butter
- 1 tbsp peanut oil

In a sauce pan, heat the oil on medium heat and add onion, garlic, corn, ginger, and peppers. Cook until softened. Add the cumin, salt, and pepper. Stir into vegetables. Add lime juice and fish sauce and stir. Add the curry paste and stir. Stir in the coconut milk, add basil, and simmer for 30 minutes. In another pan, melt butter on medium high heat and add fillets seasoned with salt and pepper. Once a crispy brown edge is formed, flip the fish, turn off the heat, add the sauce, and cover. Let stand for 5 minutes and serve. I made this with sauteed asparagus and Basmati white rice. Basmati is definitely the rice of choice for Thai and Indian style dishes. Enjoy!

Fun with Fish: Crab Cake Portobello Sandwich

Sometime in the last few years, Food Network launched a TV show called "Secrets of a Restaurant Chef". Since the show began I have thought this idea was brilliant. We all go out to restaurants and pay three times more than it costs to make the dish. When the entree arrives we hope for it to be much  more inventive, interesting, and delicious than we could make ourselves. The idea behind the show is to give the consumer confidence to make these meals at home. Well congrats Anne Burrell, you're show has inspired me. Every time I eat out, I try to pick an item off the menu that is completely different than anything I have ever had. Once I've committed, I read all of the ingredients and description listed on the menu. If the server seems knowledgeable, I will even go as far as asking about the process. This past weekend, we ate out at a cafe in Haddonfield, NJ called Corner Bistro. They specialized in the usual lunch fare... sandwiches, salads, and soups. As I looked up and down the menu I saw the traditional items like an Italian panini, French dip, and tuna salad sandwich. Off to the bottom left I saw a few specialty items. I generally am the most indecisive of the party at a restaurant; however, when I saw the crab cake on ciabatta with grilled portobello and a honey balsamic reduction, I started to salivate immediately. This sandwich truly was as delicious as it sounds. With each bite, I concentrated on the flavors so that I could make it at home a few days later. Tonight, I am revealing the secrets of the Corner Bistro Restaurant. Made completely from my memory and with an added Kristen spice, enjoy! See below wine pairing for recipe. This will be the first of four white fish recipes. After my beef kick in July, white fish is on the horizon!

Luckily, when I made this dish, I had three open white wine bottles in the refrigerator. Although it may seem as though we are alcoholics, it's summer time and I am a wine rep that samples as many as ten wines a day for restaurants and stores. When considering a wine to pair with the crab cake sandwich, I considered the distinct flavors that should be highlighted in the wine. After sampling a grassy New Zealand Sauvignon Blanc, an acidic and citrus focused Chilean Sauvignon Blanc, and a slightly oaky Chilean Chardonnay, we arrived at a preferable glass to pair with this white fish concoction. Rayun Sauvignon Blanc from the Casablanca Valley in Chile is a perfect accompaniment. The wine has a nice citrus focus which outlines the lemon in the crab cake and has a nice acidity for the white fish. I love how this wine is not too complicated, making it a wonderful wine with food. I always think the wine should accent the food and not overpower it. Also, the lump crab tends to be pricey so the Chilean wine will save your pocket a bit. This wine retails below $10 a bottle.

Crab Cake Portobello Sandwich on Ciabattta with a Balsamic Honey Reduction

For the crab cakes:
- 1/2 green bell pepper chopped finely
- 1/3 red onion chopped finely
- 1 jalapeno minced(optional)
- 1 lb lump crab meat
- 1 cup panko bread crumbs
- 2 tbsp mayo
- 2 tbsp Dijon mustard
- 1 egg
- 2 tsp Worcestershire
- 1 lemon squeezed
- salt, pepper, cayenne, garlic powder
- Sprigs of fresh rosemary and thyme minced(optional and can be substituted for other fresh herbs of choice)
- flour for dusting
- 1/2 cup peanut oil

For the sandwich
- crab cake
- ciabatta roll
- grilled portobello mushroom
- sliced cheese like sharp white cheddar or sharp provolone
- balsamic and honey reduction

Start with a saute of the bell pepper, onion, and jalapeno in oil over medium heat. Cook until softened, about 10 minutes. Set aside. Cook mushroom over medium heat with lid on and flip once, about 10 minutes total, set aside. Meanwhile, in a smaller saucepan, simmer 1 cup balsamic and 1/4 cup honey over low heat. In a medium bowl, combine all ingredients for crab cake and make into patties like a burger. Dust a plate with flour and the tops of the patties. Heat pan with peanut oil on high heat. Add crab cakes when the oil is hot and cook on each side for a few minutes until desired crispness. Add sliced cheese to top of crab cake once removed from pan. Slice mushroom and layer on bottom of ciabatta. Lay crab cake on top of portobella and drizzle the reduction over top. Enjoy!

Recommended side: Sweet Potato wedges. Heat punctured sweet potato in microwave for 2-4 minutes. Slice into wedges, lay in pan with olive oil and garlic salt. Bake at 400 degrees until softened in middle with crispy edges. 20-40 minutes.

Rosemary Balsamic Steak with Chono Syrah

Jersey is notorious for being the garden state and the summers really do prove this name to be true. I have loved growing herbs, peppers, and tomatoes for the last few years. Having the produce readily available in the backyard every evening has encouraged me to add more herbs in my cooking. Fresh herbs are a perfect way to add flavor and keep the meal healthy. In the past I have always associated rosemary with hearty dishes for cooler climates. This was an herb I really only bought at Thanksgiving and Christmas to season the turkey or a big pot roast. This summer I have given more consideration to this piney and pungent plant that is much more versatile than I originally gave credit for. As a bonus, this herb is rich in iron, calcium, and vitamin B6. A little really does go a long way though and I generally chop it extremely fine to keep from getting a bitter bite. I have experimented with adding it to lemon white wine chicken/fish marinades as well as balsamic steak and every time have been extremely satisfied. Below the wine pairing, I have listed a steak kabob marinade for the grill with minced rosemary. This meal took 10 minutes to prepare and sat for about an hour. Grilling takes about 5-10 minutes making this a perfect weeknight meal. As a tasty side, I would explore the option of Naan bread. In my opinion, Naan is the new Italian garlic bread. Naan originates in India. It is flat like pita and infused with garlic bits and parsley flakes. Steamed white rice is also another easy side.

When I have mentioned steak dishes in my previous posts, I generally pair it with a Cab or Shiraz/Syrah. The full bodied reds stand up nicely to the richness of the steak. For those that have not jumped on the Chile bandwagon, the time is now. Some of the best values in the world are coming from there. This region isn't shy on producing a variety of styles either. Sauvignon Blanc and Chardonnay from the Casablanca Valley, Cabernet and Carmenere from the Maipo Valley, and Syrah from the Elqui Valley in the north. With this dish listed below, I would definitely suggest Chono Elqui Syrah. A cool climate Syrah with notes of white pepper and extremely earthy. This wine will not be as chewy as an Australian Shiraz. Considering the steak is mixed in with pepper, onion, and mushrooms I prefer this style from the Elqui Valley.

Rosemary Balsamic Sirloin Kabobs with Naan
-1 lb sirloin cut into cubes
- Baby bella mushrooms
- Red onion chopped in larger bites
- Green and red bell pepper chopped into bites
-2 cloves garlic minced
- salt and pepper
- Minced rosemary sprigs
- 1/4 cup olive oil
-1/4 cup balsamic vinegar

Layer steak and veggies on kabobs and rest on pan. Season with salt and pepper. Pat the garlic onto the steak bites. Sprinkle the rosemary over the kabobs.Drizzle with olive oil and balsamic. Let sit for 30-60 minutes in marinade. Grill on medium high heat for 5 minutes on each side. Serve with Naan, steamed white rice, and Chono Elqui Syrah.

Cuban Pork Sandos with Pinot Noir

In the past I have expressed my fascination with garlic and onions when it comes to cooking. I almost never make a dish with out them. Recently, I have been experimenting on different ways to prepare onions in a dish. I generally love cooking them in a saute or caramelizing them with wine, butter, and thyme; however, the heat of the summer has me craving items on the lighter side that are crisp and refreshing. I decided to pickle some red onions. Preparing the onions is actually much simpler and requires no heat or pan in the kitchen. Slice the onions thin, sprinkle salt, and pour white wine vinegar over them. I try to let them sit in the refrigerator for at least a half hour before serving them as a topping and they can last for days stored with your other opened sauces in the cool box. Adding them to deli sandwiches can transform a boring everyday turkey and cheese into a delicious mid-day treat. In addition to all of the grilling I have been doing, I realized crock pots are a great summer tool to keep the temperature down in the kitchen. I created this crock pot shredded pork to build Cuban style sandwiches with picked red onions. See recipe below wine recommendation.

Many people refer to pork as the other white meat. For me, this meat really stands in the middle of white meats like chicken and red beef. Can be lean like chicken or hearty like a beef. As a wine pairing I had to choose the gateway red as I call it... Pinot Noir. Many of my friends that started as sweet white consumers and now enjoy a dry red were at some point lured into this other side by Pinot Noir. Notes of red fruits like plum and cherry with a light to medium body, Alfredo Roca Pinot Noir provides the perfect match for this dish. From Mendoza in Argentina, I sell this wine by the glass at multiple restaurants and it is a BYOB favorite. It was actually just mentioned on the FOX TV show "Lie to Me" as one of the only great value Pinot Noirs from Argentina.
$10-$15 retail, 2010 vintage available soon


Cuban shredded pork sandos

-1 lb. Boneless pork shoulder

-1 tsp Cumin

-1 tsp Oregano

-Salt and pepper

-1 tsp chipotle chile powder

-1 tsp Sugar

- 1/4 cup lime juice

- 1/4 cup orange juice

- 1/2 cup water

- 3 garlic cloves

- 1/2 spanish onion sliced
Put all ingredients into crock pot and cook on low for 6-8 hrs. Discard garlic cloves. Shred with fork and ready to dress on sandwiches.

To Dress sandwich

-Kaiser rolls

-Pickled red onion: sliced red onion salted and soaked in white wine vinegar

-Equal parts mayo and Dijon mustard

-Swiss cheese

Simple Sunday Supper: Steak with Sangiovese/Shiraz

It's Sunday. I generally view this day as the end of the week or the beginning of a new one. End of the week translates to - I'm tired, its been a long weekend and I don't feel like making something elaborate and creative. Beginning of a new week means - My mind is fresh, I feel well rested, and I have all the energy in the world to create a masterpiece. Either way, it has to be a well balanced meal so that I feel refreshed starting work Monday morning. This Sunday felt like the end of a tiring week. I wanted to cook with ingredients that are simply delicious on there own. I also didn't want a kitchen full of dishes and a huge mess all over the counters and stove top. It's a grilling night!

When thinking of a meat that really doesn't need a sauce and that will energize, steak immediately comes to mind. If cooked correctly and a good cut is chosen, this meat becomes the fool proof staple of the meal. In addition to this hearty meat, I chose a few vegetables to throw on kabobs and maintain the no mess, no fuss dinner. Baby bellas, baby red potato, red onion, and red bell pepper are some of the most flavorful vegetables I could think of. The sauce below is completely optional. I had some extra red onion and rosemary after putting together the kabobs, the sour cream can easily be substituted for a plain yogurt or mayonnaise, and I always just use whatever interesting mustard I have on hand. See below for recipe after reading about this fun wine pairing...

In one of my previous blogs, "My Passion for Australia", I mentioned a group of producers called "Some Young Punks". They're labels are inspired by old literature and comic books from the 1920's through the 1950's. The wines are generally blends of Shiraz with other interesting varietals. The idea was to create a boutique style, unique wine with a funky label. Delicious wine with a screw cap and hilarious label... perfect for an easy going Sunday. I recommend the Squid's Fist Sangiovese Shiraz with this meal. Notes of black cherry give this wine a fruit forward and juicy flavor on the palate and the Shiraz gives a nice spicy finish to complement the steak. Limited production but can easily be bought online.

Steaks and Vegetable Kabobs

-Ribeye steaks (grass fed are extremely delicious) seasoned with salt, pepper, garlic powder, celery seed, paprika, and rosemary

For a juicy steak with a nicely grilled crust, start by leaving steaks in rub for about 20 minutes at room temperature. Heat a cast iron skillet(sorry 1 dish needs to be used) on high heat and coat with olive oil. Cook the steaks for about 3 minutes on one side and flip. Leave in skillet for about a minute and then take the fillets out to the barbecue and cook for another 5 minutes with out flipping the steak again. Flipping meat more than once will lead to a chewy steak. The cast iron skillet gives a nice blackened crust and the grill finishes the job.

For the vegetable kabobs
- Chopped red onion and red bell pepper, whole baby red potatoes and baby bella mushrooms
- Fresh thyme and rosemary sprigs
- Olive oil and balsamic vinegar to drizzle over the top

Poke the potatoes with a knife and microwave for 2-3 minutes to soften before putting on grill. Taking metal skewers, layer the vegetables with a bit of space in between. Drizzle with salt, pepper, olive oil, and balsamic. Grill on medium high heat for 15-20 minutes. Lay the herbs on top as you grill.

For the optional sauce for dipping steak and/or vegetables
- Equal parts sour cream and mustard (I used horseradish habanero whole grain mustard tonight)
- Diced red onion and fresh rosemary

Healthy Appetite: Shrimp & Pasta with Rosé

Recently my husband Scott and I flew to Houston to visit family. Typically the weekend consists of me and Alison, my mother-in-law, sipping on wine and cooking up a storm. I love it! Her dream kitchen is the perfect place for my creative thoughts to unleash. This past trip we were going on long runs to train for our marathon and she planned the food accordingly. Our first night we'd be preparing a pasta and grilled shrimp dish to carbo-load. Scott and I were delayed about 6 hours and didn't get in until about 10 at night. Alison asked me to help with the sauce. Obviously we were all famished so we didn't put much thought into what went into the tomato based topping. The sauce was decent but definitely could have been better had we put more time into it. I felt that the shrimp was so delicious that I had to do it justice by trying the sauce again at home.

When making this home-made tomato sauce below, I took a few Italian traditions, tips I've learned from another chef, and a bit of my own flare into account. I am a huge Giada de Laurentiis fan and have watched her show for years on the food network as the Italian queen. Her tips for a traditional tomato based sauce are to include the trio of carrot, garlic, and onion. The sauté of these three items provides an aroma that will lure anyone into the kitchen, desperate to eat whatever you're concocting. The carrots may seem like a surprising ingredient; however, they add a nice texture and earthy quality to the sauce. I have made plenty of sauces starting in this way that are great but still seem to be missing something. This time I added diced red pepper into the initial trio. This vegetable will help add a sweet and spicy touch. Goat cheese is another interesting ingredient added to this dish. One of my friends that is a chef once created a delightful shrimp appetizer with a roasted red pepper sauce and goat cheese on top. In the photo above, you'll notice I sprinkled goat cheese on the shrimp. The creamy cheese truly does balance the salty shrimp and acidity from the tomato sauce. See recipe below wine recommendations.

For a wine pairing, I think French rosé would be perfect. Unfortunately, many consumers see this blush colored wine in a store and associate it with White Zinfandel. White Zinfandel is a sweet wine, generally produced by California winemakers that have excess Zinfandel juice and ferment it into an inexpensive wine. This wine was actually produced as an accident. Producers originally planned on releasing some of the juice out of the grapes to produce a more intense and richly flavored Zinfandel that had more impact from contact with the skins. They realized they could make money from this slightly fermented sweet juice, and so began an American craze that now accounts for 10% of the wine market. Needless to say, I am not impressed with this style. French rosé on the other hand is dry and made from red grapes in a very delicate process. The grapes are held in contact with the skins for a specific amount of time to give the blush color and release flavor. The grapes are then fermented the same way as a white wine. I highly recommend a wine from Cótes de Provence. This style of wine is typically paired with foods of a Mediterranean flare... tomato based and with seafood. If you do not prefer this style of wine, a Chianti Classico would be a great accompaniment as well.

Shrimp & Pasta

For the Tomato Sauce
- Olive oil for coating pan
- 1/2 large white onion diced
- 1 large carrot diced
- 2 cloves garlic minced
- 1 red pepper diced
- 3 sprigs of thyme
- 1 tbsp sugar
- 1/2 cup red wine
- 20 oz can crushed tomato
- Crushed red pepper (optional)
- 1/2 tsp crushed rosemary
- 1/2 cup chopped fresh basil
- 1/4 cup grated parmesan

Sauté the first 4 ingredients over medium low heat for about 20-30 minutes and add the thyme sprigs. Add the sugar and cook for about two minutes before adding the wine. Turn the heat up for a few minutes until wine is soaked up into the sauté. Discard the thyme sprigs. Add the crushed tomato and the rest of the herbs and spices. In the last few minutes add the parmesan. Let sauce sit as long as you can over low heat for flavors to release.

For the Shrimp
- 1 lb of raw shrimp
- 1 lemon
- 1 tsp rosemary
- 1 tsp thyme
- 1 tbsp olive oil

Marinade the shrimp and cook in pan or over grill until pink.

For the Pasta
- Box of Spaghetti cooked al dente
- Tomato sauce above
- Shrimp above
- Desired vegetable (ex: cooked sliced zucchini)
- Crumbled goat cheese

See picture above on how I plated this dish. Bon Apetit!

Blending Cultures: Korean Beef & Sicilian Wine

About a month ago, I visited my Aunt Mary up in the Boston area. She has been to Korea numerous times and has mastered the art of cooking Bul-go-gi in her wok. This beef dish created with sirloin strips combines sweet, savory, and salty into the perfect marriage on your plate. As much as we all sweat the aroma of garlic and onions for days after we consume them, it has always been completely worth it in my opinion. This recipe clearly doesn't shy away from either of these items. A soy based sauce is created and marinated into the meat for as long as you want it to sit. I generally decide whats for dinner about two hours before cooking, so a dish like this clearly won't be sitting for 24 hours in my house. My husband Scott is a pilot so our dinner plans are constantly changing. One of his flights cancelled the other night and I whipped up this dish in a matter of minutes. Letting it marinate for 30 minutes was plenty of time to fully enrich the beef.

For the wine pairing, I ventured off into the land of Sicily. My mind has been focused on an earthy and peppery blend that I have been selling for the past few weeks. Di Giovanna Gerbino Rosso is the name, and rich red varietals are the game. Many times when a wine from Italy is labeled "rosso" it signifies a red blend. In the case of this wine, Cabernet, Merlot, Nero di Avola, and a tiny bit of Syrah are combined to provide the perfect steak wine. The Cabernet adds a peppery taste, Merlot softens the wine to make it more food friendly, Nerd di Avola creates a rich finish on the palate, and the Syrah adds a depth of color. Sicily used to be a region of mass production; however, in recent years producers have focused much more on quality. Nero d'Avola is an indigenous varietal and has gained in popularity. Those that enjoy the dark fruit, body, and earthy components of Syrah should try Nero d'Avola as well.

See below for Bul-go-gi and 10 tips while cooking...

Bul-go-gi
- 2-4 tbsp peanut oil
- 1 lb. sirloin strips
- Black pepper, generously seasoned
- 2-3 cloves garlic pressed
- 1/2 tbsp minced ginger
- 1 cup low sodium soy sauce
- 1/4 cup seasoned rice wine vinegar
- 1-2 tbsp sugar
- 1 white onion chopped into larger chunks
- Chopped scallions as garnish

Create marinade and let beef stand in it for about 30 minutes. Heat oil in pan/wok  to medium high heat and work in batches with onion until beef is medium or medium rare. Garnish with scallions. Serve with steamed white rice and broccoli.

10 tips to make this dish at the peak of your satisfaction...

1> Oil is important. Purchase peanut oil if you don't have it. Olive or vegetable oil are not good substitutes in this case. The nutty oil adds a richness that no other can compare to.

2> Heating the oil is important. Let the oil heat up to medium high before putting meat and onions into wok. Don't put too much oil or the oil will burst and a burn will appear similar to the one on my wrist right now.

3>  Let the meat stand out of the refrigerator in the marinade for about 15-20 minutes before cooking. Don't cook cold beef, it will take away from the tenderness.

4>  Use a garlic press. This will release more flavor out of each clove.

5> Work the meat in batches. No need to put all beef and onions in at once. If cooking one pound, I do two batches.

6> Sticky white rice pairs perfectly alongside this dish. Cook on low heat with a tiny bit more water than the 2:1 ration of water to white rice.

7>  This isn't Chinese food, don't mix it into a rice bowl. The beef stands alone or you'll lose the richness of the sauce amidst the rice.

8>  Pepper, pepper, pepper... this black powder is the spice of choice, season it up!
9> White wine is not going to cut it, see my earthy recommendation above
10> Steamed broccoli florets are a great vegetable on the side. Steam in a pan with a 1/4 of water on the bottom until tender.

Grapefruit and Avocado Bruschetta

In one of my recent posts I commented on how much I love Italian appetizers like caprese. I have also always been a huge fan of bruschetta. Honestly one of the most impressive flavor combinations that can easily be whipped up in a matter of minutes. It's as easy as chopping tomatoes, basil, garlic, and combining with some olive oil and salt. Typically this Italian style salsa is served over toasted Panne Italian.

With the summer heat in full swing, I have been craving fruitier items. Apricot and mango chutneys, grilled pineapple, watermelon margaritas, peach pie, you name it. As I prepare the grocery list every Sunday, my husband Scott usually chimes in with some inspiration on different themes to cook through out the week. Tonight he wanted to go back to our California roots and have a Pacific theme. Cedar planked salmon naturally came to mind. I wanted everything tonight to be fresh. Fresh salmon, fresh produce, fresh bread. Maybe the "Jersey Fresh" logo that local markets have been promoting has been working on me. Considering we live in the garden state, the summer and fall months are always over abundant in produce and I love it! After picking up my fresh Italian bread at the entrance of the store, I immediately started thinking of a salsa like concoction to put on top. Avocado clearly had to be a part since that is a California staple. I have seen plenty of peach, mango, and tomato based salsas so I figured I would venture down a different path. Grapefruit is the star of the dressing below. Instead of using chips with this salsa, I toasted the bread and glazed with olive oil. See below for this tasty California style bruschetta. Approved by Scott and my neighbor Shibahn.

California Bruschetta

1 grapefruit peeled and chopped into bite size pieces

1 avocado peeled and chopped into bite size pieces

1/2 small red onion diced

1-2 jalapenos diced

1-2 tbsp chopped cilantro

1 tbsp white wine vinegar

2 tbsp lime juice

1/2 tbsp honey

1/2 tbsp sugar

Caprese Burger

Continuing on with my burger theme, I have a new recipe combining one of my old time favorite Italian appetizers and those delicious beef patties Americans consume so often. Maybe the 4th of July influenced my patriotism more than I realize. I am also training for a marathon so serious meat is really what I crave. I had planned on making fish tacos tonight but after a 6 mile run, that meal just wasn't going to do it for me. With some leftover fresh mozzarella in the refrigerator and a tree of fresh basil in my garden, I created the caprese burger. Also, look for the pickled red onion and cucumber salad listed as a side.

Since I was making this European style burger, I figured an old world style wine would fit perfectly. If I was staying with Italy, Chianti comes to mind but that seemed a little too light bodied to stand up to a red meat. Barolo, Barbera, and Barbaresco from Piedmont in Northern Italy would have been a good accompaniment but those aren't as readily available in stores as good value Tempranillos are these days. I recommend Rejadorada Tinto Roble from Toro. This Tempranillo has been aged 6 months in oak and has a delicious dry backbone that complements the burgers perfectly. Think black... black pepper, blackberries, black currant. Sidenote... the #2 wine on Wine Spectator's Top 100 this past year was from Toro in Spain. The region is hot! Grab a Joven if you want a $10 great value, although you'll be sacrificing the oak. See below for my Caprese burger and salad...

Caprese Burger Patties

1 lb 80/20 ground beef

1 egg

1/6 cup oatmeal

Salt and pepper

Dash of red pepper flakes

1/4 cup balsamic vinegar

2 minced garlic cloves

To Dress up the burger:

Kaiser rolls toasted with olive oil

Fresh basil leaves

Fresh mozzarella ball- slice and add in last stages of grilling

Roasted red pepper slices

Dijon if interested in extra sauce

Grill burgers to desired temperature and add cheese right before taking off.

Cucumber and Pickled Red Onion Salad

Sliced red onion

Sliced cucumber

White wine vinegar

Salt and Pepper

Crumbled goat cheese

Grape tomatoes cut in half

Slice up the onion and cucumber and marinate in desired amount of vinegar for a few hours. Add the rest right before serving.

Summer Grilling: Napa Cabernet Burgers

What is just as good as relaxing and sipping on a rich California Cab? Eating Cabernet burgers of course! Grilling is definitely the preparation of choice as we are in the peak of summer. Literally the heat of summer in Jersey, 105 degrees today plus humidity. The idea of cooking up a storm indoors seems unbearable. On the other hand though, I'm not willing to sacrifice my enduring love for dry red wines even when it's hot out. And so explains the idea behind the Cabernet burger. Its a genius idea really. Pop on the AC, open one of your favorite reds to cook with and drink, do some prep work, and leave the heat outside by cooking on the grill. See below for my simple, juicy, no fuss, gourmet summer burger.

For a delicious wine pairing, I recommend a classic Napa Cab. Anderson's Conn Valley is a remarkable producer that offers good values on highly rated wines. If your looking for a casual Cab for any night of the week I'd recommend their "Prologue". As the name implies, this wine is their gateway/beginner of the series. With subtle but definitely apparent oak, green pepper on the mid-palate, and a cinnamon spice finish, this Cab is easy drinking and perfect for burger night. This wine retails at about $20. If you'd like to celebrate or go a step further, I recommend the Cab Reserve or the Eloge. Year after year these two wines get 90+ scores and are well worth the buck you will pay. If I were to buy a current vintage of these, I'd probably hang on to it for a few years though. I once tasted a Cab Reserve from this winery produced in the late 80's (yes right around when I was born!) and the matured flavors of tobacco and cocoa were truly amazing.

While you wait for those reserve Cab's to mature to their peak flavors, throw a few of these burgers on the grill and enjoy that summer sun!

Cabernet Burger Patties:

-1 1lb 80/20 ground beef

-1/4 cup red wine - preferably Cabernet Sauvignon

-1 egg

-1/6 cup oatmeal

-2 tbsp minced rosemary

-Salt and pepper

Combine above ingredients and form into 1/4 lb patties. Cook to desired temperature.

To dress up the burgers:

-Sliced Havarti cheese

-Equal parts Dijon mustard and light mayo for a dressing

-Arugula

-Sliced red onion

-Sliced tomato

-Kaiser or french rolls

Pesto Potato Salad

For the Pesto:

-2 garlic cloves

-1/4 cup toasted pine nuts

-2-4 cups of basil and parsley

-2 tbsp olive oil

-3 tbsp lemon juice

-1/4 cup mayo

In a food processor, blend the top 3 ingredients and slowly add the olive oil. With a spoon, mix in the lemon juice and mayo. Refrigerate until ready to mix with vegetables.

Roast the following vegetables on the grill, let stand and bring to room temperature before mixing in the sauce above.

- 6 Yukon gold potatoes chopped into 1/4" slices

-1 red onion chopped into larger chunks

- 2 red bell peppers chopped into larger chunks

California Dreamin

I say all the time..."You can take the girl out of California, but you can't take the California out of the girl." I crave sunshine, rolling hills, and sunsets over the water on a daily basis. Yes, California is magnificent and the sun shines 300+ days a year. Its no surprise then that a place with consistently moderate temperatures, slopes, low humidity, and eternal sunshine produces brilliant wine.

I generally only mention a single wine in my posts; however, I am so infatuated with Santa Barbara Winery that it only seems natural to describe my three favorites. Interestingly, this winery was the first to produce in Santa Barbara after Prohibition in 1962. Today there are more than 100 wineries and 20,000 acres in this central coast county. If you haven't been to California, Santa Barbara is where the real beauty begins. Finally away from the LA chaos and ready to cruise north along Pacific Coast Highway (aka Hwy 1), you will be enchanted by the rich farmland on your right and the sun setting over the ocean on your left. The cool sea breeze in Santa Barbara provides a moderate climate perfect for light whites and medium bodied reds. The movie Sideways accredited Santa Barbara as a brilliant wine producing region because of its ability to produce one of the most fickle grapes, Pinot Noir.

If you are looking for a Sauvignon Blanc to carry through the summer and still be fitting for other seasons to come, Santa Barbara produces one that over delivers in depth and flavor. This 90 point wine rated by Wine Enthusiast has much more unique flavors than the traditional characteristics of a Sauvignon Blanc. This wine takes crisp acidity and citrus notes to a whole new level. 8% of the wine has Riesling which adds nice tropical notes. 20% of the wine is aged in barrels giving a slightly oak backbone. Most Sauvignon Blancs are fermented in stainless steel only. 40% of the wine comes from vineyard sites that are 36 years old. These vines add a depth and concentration that many new world Sauvignon Blancs can't compare with. Grab a glass today and be amazed by the color and complexity this wine creates. Retail value:$15

Often times I am the biggest critic of California Chardonnays. They tend to be too buttery and oaky that the grape itself is lost in the wine. I do agree that malolatic fermentation (helps create the buttery notes on wine) and oak add a complexity to Chardonnay that is necessary; however, too many producers overdo it. Santa Barbara Chardonnay actually only lets half of the grapes see malolactic fermentation and oak. The result is a 55-45 blend of the perfect balance. Color and concentration are not sacrificed and the wine becomes much more food friendly. With notes of apple and pear, this wine accompanies almost any great appetizer, fish, or chicken.

Cabernet Sauvignon has always been the shining star of California red wine, although I think Zinfandel can easily hold up in richness and quality. Santa Barbara ZCS is a blend of 60%Zinfandel, 24% Carignan, and 16% Sangiovese. The Zinfandel comes from 50 year old vines and the cooler climate produces a food friendly and jammy wine. Carignan, often seen in French blends adds structure and Sangiovese, the primary grape in Italian Chianti creates a cherry backbone. This wine screams barbecue chicken and ribs. For a simple barbecue sauce to complement the fruit in this wine, see below...

Barbecue Sauce with Apricot Preserves

1 tbsp garlic

1/4 cup chopped sweet onion

2 tbsp oil

1 cup ketchup

1 tbsp Worcestershire

1/4 cup apricot preserves

1 tsp chili powder

My Passion for Australia

What comes to mind when thinking of funky labels and big chewy wines? That country famous for Shiraz of course. After my last post shining the light on French wine, I felt as though I needed to give Australia some credit for their brilliant Shiraz blends . Contrary to the much more gentle finish and subtle oak French wine provides, Australian blends are beaming with rich flavors that leave a strong and meaty finish.

If you are looking for a wine to pair with that juicy steak hot off the barbecue or maybe even a wine that you can sip all night amongst friends, Some Young Punks produces some delicious Shiraz blends. Aside from the eclectic and provocative labels, Australian winemakers are much more adventurous with the varietals they blend. Don't be shocked to find varietals you may not have even heard of. Arneis, Nebbiolo, Sangiovese, Barbera, and Trincadeira to name a few. This producer has combined unique labels and the famed Shiraz blended with other varietals to create some of the most interesting and stunning wines from Australia.

Some Young Punks: The Passion Has Red Lips may be the best wine I have tried from Australia. This wine is a blend of 54% Cabernet Sauvignon and 46% Shiraz. The wine is aged in French and American Oak creating a nice balance of vanilla and spice on the palate. The Shiraz gives the wine a deep purple color and a velvety structure that truly is as smooth as butter. The Cabernet of course adds nice tannins and balances the intensity of Shiraz. This is a wine that finishes and as I said before, you may want to drink this one on its own. I came home one night after a tasting with a half bottle of the Passion. I was starving and looking forward to relaxing. I poured a glass and dove right into a big plate of pasta with tomato sauce. After one sip of the wine, I pushed it to the side to savor it later on its own. You'll want to think about this wine as you drink it.

If you dare pair this wine with food, steak is a must! See recipe below...

New York Strip with Sauteed Mushrooms

-New York steaks marinaded in balsamic vinegar, salt, and pepper

-Baby bella mushrooms chopped

-1-2 shallots diced finely

-2 cloves garlic

-Fresh thyme sprigs

-2 Tbsp butter

- Salt and pepper

- 1/4 bottle dry red wine

- 1-2 tbsp demi-glace to thicken sauce

- 1/4 cup cream

Saute garlic, shallots, and mushrooms in butter for about 20 minutes. Add red wine and simmer for a while. Add seasoning and demi-glace to thicken. Add cream. Meanwhile, cook steaks to desired temperature on grill or cast iron skillet. I like the skillet to trap the juices. Cook on med high heat and flip only once. I prefer medium rare at 145 degrees. Let stand for about 5 minutes and serve with mushroom sauce. Enjoy!

Syrah(Shiraz) in its Finest Form

When I first started drinking wine with my friend Dionne, I noticed that she loved reds and I sought out to impress her with my selections. She made it very apparent from the beginning that she was not a fan of Shiraz(sidenote: Shiraz in Australia/South Africa is the same as Syrah from California, Chile, France, etc.). Having been a part of Regal for a year and a half and tasting multiple varietals from many different locations, I am not convinced that someone who appreciates wine can be against an entire varietal. My opinion is they just haven't experienced the right style for their palate. So began my quest to find a wine that had this infamous grape in it. She clearly did not like the big, bold, thick flavors of Australia. Some of her favorite reds include Argentinean Malbec, Chianti Classico, Sicilian blends, and Tempranillos from Spain. For those that enjoy these medium bodied wines with rich red fruit, spice, and subtle oak, I also suggest the wines from the Rhone Valley in France.

The Rhone Valley is the home to many of France's best values as well as some of the most elegant and expensive in the country. Syrah is king in the north and Grenache is queen in the south. While the northern reds primarily produce from Syrah, southern reds can be a blend of up to twelve varietals but mostly Grenache, Syrah, Mourvedre, Cinsault, and Carignan. The intense heat in the south causes these grapes to form characters that are better off when combined together. Karen O'Neil, writer of The Wine Bible, states this phenomenon perfectly, "Blending is a way of creating a whole wine that is more than the sum of its parts." Spicy and berry flavored Grenache enhances flavor but where it lacks in color, Syrah comes to the rescue and adds a nice finish to the wine. French labels are unfortunately notorious for creating confusion for the consumer. If this style sounds like your cup of tea, simply look at the label above and look for a Cote-du-Rhone wine for a great value or a Chateauneuf-du-Pape for a step up.

Within out portfolio of wine, Chateau Beauchene creates both and they are truly delightful. The Ch. Beauchene Cote-du-Rhone Grande Reserve may be the best French value we carry. The wine consists of 60% Grenache, 27% Syrah, 10% Carignan, and 3% Cinsault. The wine is rich in flavors of dark cherry and dried thyme and the spicy finish that the Syrah creates is unmistakeably elegant. I of course had my friend swirl her glass to look at the rich color and had her concentrate on the finish. The result? She loved the wine and has since given the Syrah grape more credit than before.

Food pairings: Considering the wine is grown in a Mediterranean climate, I recommend food that matches this style. Salmon and Greek salad come to mind as a perfect pairing; however, chicken, pork, and tomato based sauces would be tasty as well.

Salmon alongside Greek Salad

-salmon breasts

-garlic salt & pepper

-squeeze of 1 lemon

- 1 tbsp butter

-Romaine lettuce chopped

-Asparagus, ends trimmed, chopped into 3 chunks(saute beforehand and refrigerate)

-Canned artichoke hearts, drained and chopped

- Grape tomatoes

-Pitted black olives

-Feta cheese

- Olive oil

- Red wine vinegar

- Dash of honey

-Fresh thyme

-Salt & Pepper

Season salmon and saute in pan of butter over medium heat for a few minutes on each side. Squeeze lemon on in last few minutes of cooking. Set aside

In large bowl whisk together olive oil, red wine vinegar, honey, thyme, salt and pepper. Add all other salad ingredients and cover with dressing. Serve with salmon.

Spain's Golden Child - Verdejo (Ver-day-ho)

In light of today being Cinco de Mayo, my thoughts are on spicy Mexican food and a wine that goes with it. Many have heard of the spicy and sweet phenomenon when it comes to food and wine. Interestingly, a spicy tuna roll from Japan or a Pad Thai with a kick pair perfectly with a sweet German Riesling. They balance together in perfect harmony. For some reason however, I don't picture the spicy and citrus flavors of Mexico to be the perfect accompaniment to a Riesling. On the contrary, a wine with crisp acidity, a slightly floral aroma, and a sweet tropical finish sounds like a great pair. So what grape do you get when cross a crisp Sauvignon Blanc from New Zealand, a floral Oregon Pinot Gris, and a sweet German Riesling?

Ermita de Nieve Verdejo!

Verdejo comes from Rueda, Spain and has been produced as a dry white wine since the 1970s. This Spanish white grape variety has grown in fame in recent years along with Albarino. Many compare the acidity of Verdejo to a Sauvignon Blanc from New Zealand or Sancerre but this grape clearly has a personality of its own. I personally think the citrus backbone and slightly sweet finish make for a perfect stand alone or food pairing wine. Completely fermented in stainless steel tanks but with a nice golden color that can completely fool your Chardonnay friends into drinking it. Ermita de Nieve Verdejo has enough finesse to satisfy all white wine lovers.

Perfect food pairings: Fresh pico de gallo, guacamole, fish, citrus chicken, spicy sweet potato salad (see below)

Spicy Sweet Potato Salad

2 sweet potatoes

2 corn on the cobs

1/2 sweet vidalia onion

2 jalapanos

2 tbsp fresh cilantro

1/2-1 lemon

1 tbsp honey

1/4 cup good olive oil

salt and pepper

Cook sweet potato in microwave for about 2 minutes on each side. Cut down the middle. Strip corn and get ready for grilling. Cut the onion into quarters, you will grill two of them. Brush the potatoes, corn, jalapenos, and onion with olive oil and grill until blackened grill marks on each side. Meanwhile, create dressing in bottom of glass bowl. Chop cilantro and add last 4 ingredients. Whisk together. When all items come off grill, chop potato into cubes, strip corn off cob, chop onion, and chop jalapeno stripping the seeds out. Mix in with dressing and serve warm alongside fish or chicken dish. Enjoy with Ermita de Nieve Verdejo.