Dave’s Smokey Chicken Enchiladas Verde
Posted: March 30, 2011 Filed under: Dining, Food, Food and wine, Uncategorized, Wine | Tags: Chicken, dining, Enchiladas, food, food and wine, recipes, wine pairings Leave a commentDave’s Smokey Verde Chicken Enchiladas
This is an easy recipe for authentic enchiladas inspired by a great meal we had at a small Mexican resturant while on a road trip in California.
Sauce Ingredients
3 tomatillos roasted and skinned
2 poblanos roasted and skinned
4 cloves garlic minced
½ red onion
10 oz can green chili enchilada sauce
1 cup sour cream
Black smoked sea salt
Ground white pepper
To make the sauce:
Roast or grill the poblanos and tomatillos until the skins are blackened and then place in a plastic bag. Once cooled removed skins from both and seeds from the peppers. We also like to roast or grill the onion and garlic because it gives the sause a more complex flavor but you can use them raw if you prefer. Place the poblanos, tomatillos, garlic, onion, green enchilada sauce, and sour cream into a food processor– process until smooth. Salt and pepper to taste.
Stuffing Ingredients
1 rotisserie chicken picked and shredded
4 oz can green chili
¼ c dices red onion
½ cup shredded cheddar cheese
½ tsp chili powder
To make the stuffing:
Pick and shred the chicken meat and mix in the rest of the ingredients.
Assembling the enchiladas:
Preheat oven to 350. We prefer whole wheat flour tortillas but any good tortilla works. Prepare your pan (9 x 13 Pyrex works well) by lightly spraying it with PAM and then spread ½ cup of sauce in the bottom. Smear 1 tsp of sour cream on 1/3 of the tortilla, place ¼ to ½ cup of stuffing on top of sour cream, sprinkle some shredded cheddar on top. Fold sides in and then roll up to create closed ends and lay in the pan seam side down. Ladle another ¾ cup of sauce over the enchiladas. Reserve the rest of the sauce to serve alongside. Sprinkle with ¼ cup of shredded cheese and sprinkle lightly with chili powder. You can also garnish the top of the pan with sliced jalepenos. Cover with foil and bake for 25 minutes at 350. Remove foil and continue to bake for another 5 minutes before removing from oven.
Beverage Recommendations: Beer is always a good choice with Mexican food and you can’t go wrong with Corona here. If you are more interested in wine – a Sauvignon Blanc makes a nice pairing. My favorite everyday Sauvignon Blanc is Kim Crawford from New Zealand.
Enjoy – D. & E.
Dave’s Savory Breakfast Scones
Posted: March 12, 2011 Filed under: Dining, Food, Food and wine | Tags: baking, Breakfast Scones, dining, food, recipes 1 CommentHere is a quick and easy scone recipe. I love to fix them on Sunday mornings as part of a brunch that includes a lovely Bloody Mary. They also pair nicely with a coddled egg. The best part is if you make a double batch they keep nicely and make a great on the go breakfast during the week.
1 cup All purpose flour
1 cup Yellow cornmeal
2 Tbsp Sugar or Splenda
1 tsp Ground ancho pepper
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp Kosher salt
4 Tbsp Chilled stick margarine
1/3 cup diced red bell pepper
1/3 cup cubed pre cooked ham steak
1/3 cup diced green onion
1/3 shredded extra sharp cheddar
2 Tbsp fresh thyme
2 Tbsp chopped Italian parsley
3/4 cup buttermilk
Instructions
Preheat oven to 400 degrees.
Combine dry ingredients in a bowl; cut in margarine with a pastry blender until mixture resembles coarse meal.
Add bell pepper, ham, green onions, cheddar, thyme, parsley and buttermilk; stir until just moist.
Pat dough into a 6-inch circle on a baking sheet coated with cooking spray, and cut into 4 wedges.
Bake at 400 degrees for 20 minutes or until golden. Serve warm.
Enjoy! –D
Recipe Inspired by: Cooking Light Nov./Dec. 1997 Red Pepper Scones
Grilled Lamb Lollies and Polenta
Posted: March 7, 2011 Filed under: Dining, Food, Food and wine, Uncategorized, Wine | Tags: dining, food, food and wine, grilled lamb, lamb, recipes, wine, wine pairings Leave a commentIt is still snowy and cold in the Midwest in March. While we are dreaming of warm weather vacations and bathing suits we are craving the comforts of roasted meats and richly flavored starches (under the cover of thick sweaters). When friends stopped by this past weekend, we enjoyed a simple and satisfying meal of grilled rosemary lamb lollies with blue cheese polenta topped with arugula, caramelized onions and toasted walnuts.
We washed it down with 2005 Duckhorn, Paraduxx and 2007 Alain Voge, Cornas “Les Chailles”. Duckhorn is located in Napa, CA. Despite several trips to the region we have not visited this vineyard…yet. Our friends say that the grounds are very lovely and that your tastings are served by waiters that resemble Antonio Banderas. Paraduxx is primarily Zinfandel blended with Cabernet Sauvignon and a splash of Cabernet Franc. Domaine Alain Voge is located in the Rhone region of France – on my bucket list. The Cornas is all Syrah grapes. Both wines are redolent of brambly fruit- namely blackberry and have an earthy spiciness that marries well with the food.
We buy the Kirkland brand frenched lamb rack from Costco and the product is consistently good. I would prefer to find a local resource and encourage you to do so if one exists in your area.
Grilled Rosemary Lamb Lollies
Marinade –
3 cloves garlic minced 2 Rosemary sprigs stripped, leaves chopped
1 lemon zested and juiced 3 T olive oil
Sea salt and black pepper
Cut rack of lamb (2lbs) into chops and place in the marinade for ½ hour and up to overnight. Grill on high heat to desired doneness – we like ours still pink.
I used the following polenta recipe but rather then cutting the polenta into squares and frying it I baked it off in the oven – 350 for about 20 minutes. I topped it with the arugula, caramelized onions, and toasted walnuts. I always use Bob’s Red Mill polenta.
–E
Dave’s Chipotle Shrimp Tacos
Posted: March 4, 2011 Filed under: Dining, Food, Food and wine, Wine | Tags: dining, food, food and wine, recipes, Tacos, wine, wine pairings 1 CommentThis recipe is quick, easy and light. I have adapted it from several dining experiences that left me thinking – I could do this better. It is always a hit with our guests – it’s easy to scale for a group and can be mostly prepped in advance.
Cilantro Rice:
Boiled white rice – (portioned to your needs)
1/2 jalapeno, diced, seeds optional
2 ears roasted corn, cut of cob or (1cup frozen corn will do)
1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
Salt and pepper to taste
Cook rice. Transfer to a bowl and stir in the cilantro, corn and jalapeno. Cover and set aside.
Shrimp for Tacos:
1 tablespoon olive oil
2 large garlic cloves, diced
1small red onion ,diced
1 teaspoon kosher salt
Chili powder
11/2 pounds medium shrimp (about 30), peeled and deveined
8 flour tortillas
8 sprigs cilantro for garnish
2 limes, cut into wedges
Heat a stovetop or outdoor grill to medium-high. In a frying pan heat olive oil, red onion and garlic until they become translucent. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side. Lightly season with chili powder, salt and pepper
Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon Chipotle mayo on the tortilla, then top with about 3 or 4 shrimp, rice, lime juice, salsa and a sprig of cilantro.
Chipotle Mayo:
1tbsp lime juice 1 ½ cups mayo
1 small can chipotle peppers in adobe sauce
In food processor or blender combine mayo, lime juice and 2 chipotle peppers plus 1 tsp of adobe sauce.
Wine and Drink Pairings: With a spicy dish like this you have several options. Here are a few ideas. Wine – Sokol Blosser Evolution – this is a unique white blend from Oregon, it has a citrus nose, crisp and slightly sweet – a perfect companion for a dish with spice and heat! If you’d rather go with beer, a solid choice would be Blue Moon with a slice of orange. Of course, you can never go wrong with a classic Margarita! –D
Grilled African Spiced Chicken with Quinoa Taboule
Posted: March 2, 2011 Filed under: Dining, Food, Food and wine, Wine | Tags: Chicken, dining, food, food and wine, recipes, wine, wine pairings Leave a commentHere is an excellent grilled chicken recipe if you’re in the mood for something a little different. I found this several years ago in a magazine, possibly Epicurious. From the ingredients list it looks hot but it isn’t. It is what I would call pleasantly spicy. The coriander, the earthiness of cumin, and the hint of licorice from the caraway seeds create an interesting and complex flavor. You can create a unique meal with a Mediterranean flare by pairing with a side of Quinoa Taboule.
8 (2-inch-long) dried hot red chiles
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon caraway seeds
2 tablespoons minced garlic
1 tablespoon black peppercorns
2 teaspoons kosher salt
5 tablespoons olive oil
4 large chicken breast halves with skin and bone (about 3/4 pound each)
Preparing the spices to make the pest is best done with an electric coffee or spice grinder.
If grilling on charcoal a 17- by 12- by 3-inch disposable aluminum roasting pan should be used to grill the chicken.
Prepare grill for direct-heat cooking with medium-hot charcoal. See below for gas grill instructions.
Coarsely grind chiles, spice seeds, garlic, and peppercorns in grinder, then stir together with salt and oil in a bowl to form a spice paste. Rub paste all over chicken.
Oil grill rack, then grill chicken, skin sides down first, over coals, turning over occasionally and moving around if flare-ups occur, until browned, 4 to 5 minutes total.
Move chicken to area with no coals underneath, arranging chicken so that thicker sides are closest to coals, then cover with inverted roasting pan and grill, turning chicken over once, until just cooked through, 15 to 17 minutes. Transfer to a platter and let stand 5 minutes before serving.
Cooks’ notes:
• Chicken can be grilled on a gas grill. Preheat all burners on high, covered, 10 minutes. Reduce heat to moderately high and brown chicken, skin sides down first, covered, turning over occasionally, about 4 minutes. Turn off 1 burner (middle one if there are 3) and put chicken, skin sides up, above shut-off burner, then grill, covered, without turning, until just cooked through, 15 to 20 minutes.
• Chicken, rubbed with spice paste, can marinate, covered and chilled, up to 4 hours before grilling.
• Spice paste keeps, covered and chilled, up to 1 week.
Serves 4
Quinoa Taboule preparation: You can usually find Quinoa in the baking aisle of your grocery store. It is usually located with specialty grain and baking products such as Bob’s Red Mill products.
Follow cooking instructions on bag. Prepare 2 cups cooked quinoa.
To the cooked quinoa stir in:
1 cup chopped parsley
½ cup chopped scallions
2 tablespoons chopped fresh mint
1 clove minced garlic
1tablespoon minced fresh basil
½ cup fresh lemon juice
¼ cup extra virgin olive oil
Salt and pepper to taste
This recipe is from Bob’s Red Mill.
The quinoa provides a refreshing balance to the spicy chicken. (About Quinoa: Organic Quinoa Grain (pronounced keen-wa) is a high-protein grain cultivated by Incan tribes in the Andes Mountains of South America. Grown in Ecuador, this mild powerhouse grain is quickly becoming a staple in healthy diets. Quinoa can be substituted for rice in most recipes, source: Bob’s Red Mill)
Recommended Wine Pairings: For a light and refreshing pairing I suggest either a Rose (Tablas Creek Vineyard or Goats do Roam) or a Pinot Gris (Ponzi or Adelsheim). However, if you are more interested in something to accentuate the spice, try a Syrah such as Owen Roe Ex Umbris or Copain Syrah.
Enjoy!! –D
Shrimp Grits: A Southern Classic
Posted: March 2, 2011 Filed under: Dining, Food, Food and wine, Uncategorized, Wine | Tags: dining, food, food and wine, recipes, Shrimp, wine, wine pairings Leave a commentHere is a recipe for Shrimp Grits that I developed over a couple of years, after trying several variations of the dish. It is a favorite of my friends and family. I hope you’ll like it too. Shrimp grits are a classic southern dish. If you are not a “fan” of grits, fear not. This is not your typical diner, coarse ground white grits that you find on your plate next to some eggs in a truck stop down south. These are creamy, medium ground, yellow grits (polenta) in the Italian style and they provide the perfect palate on which to blend shrimp, kielbasa and Andouille sausage with fresh summer vegetables.
Dave’s Low Country Shrimp Grits
2 pounds medium shrimp, peeled and deveined
Salt & Pepper
1 stick unsalted butter
1 can Rotel Tomatoes, diced w/green chile peppers
3 Andouille sausage
3 Smoked Kielbasa sausage
3 tablespoon olive oil
2 medium zucchini, sliced and quartered
3 cups sweet corn (fresh off the cob or frozen)
2 cup finely chopped green onion plus 1/2 cup finely chopped green onion tops
1 cup finely chopped red bell pepper
3 finely chopped jalapeno pepper
2 tablespoons minced garlic
1/4 cup heavy cream
2 cups grated sharp cheddar cheese
2 tablespoons minced parsley
Polenta, follow directions on bag
Tabasco Sauce
Preparation:
Prepare your sausage by slicing it on the bias (diagonally) and browning it in a large skillet. Remove from skillet and set aside.
In a separate skillet, sauté shrimp and 1TB of garlic in 1 tablespoon olive oil & 1 tablespoon butter. Cook until light pink, do not overcook.
Using the same skillet you browned the sausage in, sauté your vegetables. Start with the garlic, peppers, zucchini and 2 cups of green onions about 7 minutes then add two cups of corn and the can of tomatoes, season with salt and pepper, then cook another 5 minutes. Reduce to low heat. Add the shrimp and sausage to the skillet and simmer.
Make polenta according to the package directions, I recommend Bob’s Red Mill Polenta. Usually 3 cups water to 1 cup polenta. After polenta begins to thicken reduce heat to low and add cream, remaining cup of corn and the cheese, stirring constantly. Season with salt and pepper.
To serve place polenta in a bowl, cover with shrimp, sausage and vegetable mixture. Garnish with parsley, green onion tops and a dash of Tabasco sauce.
Wine Pairing:
This dish pairs beautifully with a big, buttery Chardonnay. A few recommendations are Rombauer Caneros Chardonnay, Mer Soleil Santa Lucia Highlands Chardonnay or Newton Unfiltered Chardonnay. For the budget conscious try Bogle Chardonnay or Columbia Crest Grand Estates Chardonnay.
Bon Appettite! –D
Let them eat cake…with Chardonnay
Posted: February 28, 2011 Filed under: Uncategorized | Tags: Chardonnay, dining, food, food and wine, recipes, wine, wine pairings Leave a commentCoffee or tea is a long standing tradition when friends drop by for an afternoon chat; but if your friends are anything like mine – they are hoping to unwind over a glass of wine…probably Chardonnay. The house Chard at our place is Rombauer. It is beautifully creamy and rich in style with a lovely golden color and seems to please all manner of Chardonnay drinkers. It is remarkably consistent vintage to vintage – just delicious! I like Chardonnay best when served at 45 F. If you don’t have a wine fridge just stick the room temperature bottle in an ice bucket filled with both ice and water for 20 minutes or so.
Chardonnay and tarragon are great friends. Ina Garten has a wonderful recipe for Chicken Salad Veronique http://www.foodnetwork.com/recipes/ina-garten/chicken-salad-veronique-recipe/index.html served as finger sandwiches or on crackers is perfect. We sometimes substitute toasted almonds for the grapes in this recipe and it is equally as tasty.
A favorite but perhaps unconventional pairing is that of Chardonnay and Lemon Pound Cake. The basic pound cake recipe was handed down to my family from our very good friend Judy Martin. Over time I have experimented with many flavor additions to this pound cake – in this case lemon.
Lemon Pound Cake
2 sticks butter 3 c sifted flour
3 c sugar ½ t baking powder
½ c Crisco 1 c milk
5 eggs 2 T vanilla extract
1 T lemon extract
Cream butter, sugar, and Crisco. Add eggs one at a time beating thoroughly after each. Add baking powder to flour. Add flour and milk alternately. Lastly add the extracts. Pour into a greased and floured round tube pan. Put into a cold oven. Turn oven to 350F for 1 hour 15 minutes. Do not open the door until the time is up! Cool cake completely before you glaze.
Glaze – you can make this glaze as thick or thin as you like by adjusting the liquid to sugar ratio.
1 c powdered sugar
½ t vanilla extract
zest of 1 lemon
juice of 1 lemon (to equal 2T lemon juice)
Enjoy!! –E
First Fork – Cookies and Wine
Posted: February 27, 2011 Filed under: Dining, Food, Food and wine, Uncategorized, Wine | Tags: dining, food, food and wine, recipes, wine Leave a commentFirst things are important, often scary, and hopefully fun. I have often thought about writing a blog as an outlet to share my enjoyment of all things food and wine…but then would think better of it. Like many of you, my life is full of competing priorities. I am a wife, mother, daughter, sister, friend, employee, volunteer, sometime student – the list goes on right? It seemed to me that if I couldn’t devote the time to blog well (read perfectly) then I had no business starting one. Recently, I have had a change of heart and decided to cut myself some slack. It may be imperfect, it may be infrequent, but it may also be fun. So I’m diving in fork first!
Sometimes the wine I want to open drives the menu and sometimes it is the other way around. I don’t recall the order that drove me to make this cookie but it incorporates three great tastes that taste great together: Cabernet Sauvignon, bittersweet chocolate, and rosemary. The recipe is a modified version of the basic Nestle Toll House cookie recipe that we all know and love. I savored these cookies with a beautiful 2004 Regusci Cabernet Sauvignon. The winery is in Napa with a beautiful tasting room and grounds. They also make delicious olive oil.
Preheat oven to 375
Cookie Ingredients and Instructions:
Dry – sift together and set aside
2 ¼ c Unbleached All Purpose Flour (I like King Arthur)
1 t baking soda
1 t salt
Cream –
1c butter
1/4c plus 2T Splenda Brown Sugar
¾ c Splenda granulated sugar
Wet –
To creamed butter/sugar mixture add 2 eggs – one at a time incorporating well
1t pure vanilla extract
Add dry ingredients into the creamed/wet mixture slowly until just incorporated.
Flavor –
Stir in
1c chopped bittersweet chocolate (I like Ghirardelli)
1/4c semi sweet chocolate chips
2T fresh chopped rosemary (I clipped mine from a plant in my house – more on my love of herb gardening later)
Cook – Use a #40 scoop and place cookies on an ungreased cookie sheet. Bake for 11 minutes or until golden brown. Allow to cool on a wire rack. Yield 16 cookies.
Cheers! –E
corkandfork 