Bringing The Chile to Chili

September is coming to a close and the air is slowly becoming brisk cleansing the senses....  The windows are open and the cool breeze flows through the house.. It's Sunday with the tradition of gathering to watch the football games and consume spicy foods with friends has begun.  Whether you're curled up on the couch with a snuggly blanket or in a room full of friends and family, a treat to take the "Chill" out of the air adds just the perfect comfort to Sunday game day...

We have many favorites in our house but our favorite on a "chilly" Sunday is a seasonably spicy homemade chili to warm the soul.  To change up the game plan you have to change kick it up a notch with a play change... Being creative in the kitchen will make or break that extra point in the last seconds of play.

Let's add a new play to our Chili this weekend by making:

Chili Brisket in A Crock Pot

Ingredients:

1 Rastelli Direct Heat & Serve Beef Brisket (thawed)
1/2 Cup Chopped Onions
1/2 Cup Chopped Green Peppers
1 Jalapeño chopped fine
1 Tsp. Koscher Salt
1 Tsp. Cracked Black Pepper
1 Tsp. Chili powder
                                                      1 Tsp honey
                                                      2 Garlic Cloves Crushed
                                                      12 oz. Chili sauce
                                                      1 can Pork and Beans

Place the Brisket with the fat side down in the crock pot with it's gravy.  Sprinkle the Salt, Pepper and Chili Powder over the top of the brisket.  Pour the chili sauce over top and drizzle the honey over the brisket.  Mix together the onions, peppers, garlic and pork and beans and layer over top of the brisket.  Cook on low about 2 hours and increase to high for 20-30 mins.  Shred the brisket with a fork.   And get creative with serving!  Cut out a round sour dough bread and fill the center with the chili. (have fun adjusting the spices to your taste too!)

Game day is not complete without our favorite beverage... In the spirit of the "Chill", we enjoyed an amazing wine from Chile with this dish....

2009 Pinot Noir from Casas Del Bosque  

Vineyard : 100% Pinot noir from the Casablanca Valley cropped at an average of 7 tons per hectare (2.8 tons per acre). Blend composition: 100% “Valdivieso” field selection (sourced from hillside blocks planted on a red clay mixed with decomposed granite).
Tasting Notes : Bright ruby red in colour, on the nose intense aromas of red cherry, citrus peel and fresh ginger dominate. In the mouth lashings of strawberry, cinnamon and nutmeg give way to an underlying 
note of damp earth. Fresh acidity along with firm tannins combine to give a taut structure and good length.

You've got a TOUCHDOWN with this play!!

Break Up the Mono"tini"

Sometimes after a long day I like to break up the monotony with a "tini'!  The clock says 5 o'clock and I'm ready for some adult time with my favorite martini!  Ok, so let's check Facebook and Twitter to see where everyone is headed..... Send a text or two and off to meet my martini maker...

The secret to the best martini is of course the Vodka!  We can mix anything up but when it comes down to it the vodka is the key ingredient!  The choice martini for me is a chocolate martini.... I search high and low for great chocolate concoctions..... It doesn't take a mixologist to create the perfect "tini", it takes the perfect blend...  Emperor's has just that perfectness to create perfection in my martini choices...  In particular Winter Palace has attracted my taste buds..  The Emperor's are ultra-premium vodkas distilled 6 times and the only vodkas to be backed by certificates of authenticity from the union of all French distillers....  There are no glycerin's....Ladies glycerin is a carbohydrate so no glycerin no carbohydrate! Another plus it's also made from 100% pure grain wheat....  Emperor's Brand was featured in our VIP room at the 2011 Atlantic City Food and Wine Show and was a hit... We even had a visit from Napoleon who was gracious in offering photo opps for us!  

Since we are in the spirit of recipes here (no pun intended) I figured I'd offer one of my favorite chocolate martini recipes.....

3 Parts Winter Palace vodka
1 part Godiva milk chocolate liqueur
1/2 oz Godiva dark chocolate liqueur
1 part cream

Shake with ice and serve into a chilled martini glass with a chocolate rim garnished with a mint leaf.


If you'd like to try excellence and experience Emperor's Brand ultra-premium vodka let us know and I will pass it along and ask to have it carried at your favorite establishments or retailers in your area.....

When Life Hands You Lemons Make A Dish

Everyday may not be what we hope it should be and a lemon or two gets thrown our way...  I'm not a huge lemonade fan, so making that is out of the question... Plus I would much rather make a tasty meal to ease the tensions of the day!  Nothing like a satisfied tummy to put a smile on your face! (Food makes me smile!)

So what did I do with my lemon from last week?  I came home opened the freezer and looked through all the delicious chicken and seafood and picked out Tilapia....  We all know a little lemon a fish goes a long way!!  The Tilapia thawed out and I searched my books and the internet for a recipe from a dinner I had a year ago... (Yes, I have a great memory when it comes to food!)  The lemon and the Tilapia are in hand and I'm ready to go!!  Here's a modified recipe:

Garlic-Parmesan Tilapia
Preheat oven to 400 degrees

- Garlic Butter (4 Tbsp Butter mixed with 2 crushed garlic gloves, I pulse in the Magic Bullet to blend)
- 3/4 Cup Panko Bread Crumbs
- 2 Tbsp Shredded Italian Blend Cheese
- 1 tsp. Basting Oil
- 4 Tilapia Filets 
- 1 8oz package of Bouillabaisse Seafood Sauce warmed
- Fresh lemon

While I preparing the Tilapia coating.. I drizzle lemon over the Tilapia and put it aside.
1.  Melt garlic butter in saucepan on Low and remove from heat immediately upon it melting
2.  Combine melted butter and panko bread crumbs in a bowl, mix well, add cheese, mixing well.
3.  Coat a baking sheet thinly with basting oil.  Place Tilapia on the baking sheet, season with salt and pepper.
4.  Top each filet with about 3 Tbsp of bread crumb mixture; press to cover entire filet.
5.  Bake 12-15 mins or until internal temp reaches 130 degrees.  Remove from oven and rest 2 mins.
6.  Serve with Bouillabaisse Sauce.  ( you can substitute with a sauce of your choice)

Serve with your favorite steamed vegetable or a simple Arugula Salad...

Wash and dry Arugula... Squeeze juice of 1.2 lemon into a bowl with 1 Tbsp vinegar (I'm partial to balsamic)... Whisk lemon juice and vinegar while drizzling in 1/4 cup of olive oil until the dressing begins to blend.. Season with salt and pepper, add Arugla and toss!

There was a great way to take that lemon handed to me and create a masterpiece....

We enjoyed one of our favorite wines I've blogged about with this dish, Beach House 34 by Faustini.

This wine has explosive aromas and crisp citrus flavors. Immediately you notice a strong scent of grapefruit but over time you begin to notice the aroma of white peaches. Finally, you notice a hint of nature which is common in a traditional Sauvignon Blanc. The long finish of this wine is a surprising treat that continues to remind you of your favorite summer.

What a Crock

We all have one of these, right?  Received it as a gift, stored it away and it collected dust...  Most people think a crock pot is mostly used for roasts, chili, soups or gravies, but after conversing with many people I've seen it can be used on a larger scale.. In fact, the infamous crock pot can be used to create fine dining dishes while you work, play or just simply enjoy your day!

I decided to go on a quest to not only reduce my kitchen time but to create my favorite meals that I normally enjoy out or require a little more attention when cooking.

Into the attic and basement I went to find that crock pot and brush off the cob webs and see what I could create!  Ok, found the crock pot... Check... Next I picked out one of my favorite meals I enjoy when dining out... Chicken Marsala...  Hmmm... No way can you do this in a crock pot, right?  Wrong..... Found a recipe and it was delicious!!  About ten minutes prep time and a wonderful Marsala appeared!  Curious to see how to make it?

Crock Pot Chicken Marsala

INGREDIENTS 
3 cloves garlic, finely chopped
1 tablespoon vegetable oil
8 boneless Poulet Rouge skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
2 jars (6 oz each) Green Giant® sliced mushrooms, drained (I use fresh, sliced mushrooms)
2 cup sweet Marsala wine or Progresso® chicken broth (from 32-oz carton)
1/2 cup water
1/3 cup cornstarch
3 tablespoons chopped fresh parsley

DIRECTIONS 
• 1. Spray 4- to 5-quart slow cooker with cooking spray. In cooker, place garlic and oil. Sprinkle chicken with salt and pepper; place in cooker over garlic. Place mushrooms over chicken; pour wine over all.
• 2. Cover; cook on Low heat setting 5 to 6 hours.
• 3. Remove chicken from cooker; place on plate and cover to keep warm. In small bowl, mix water and cornstarch until smooth; stir into liquid in cooker. Increase heat setting to High; cover and cook about 10 minutes or until sauce is slightly thickened.
• 4. Return chicken to cooker. Cover; cook on High heat setting 5 minutes longer or until chicken is hot.
• 5. To serve, spoon mushroom mixture over chicken breasts; sprinkle with parsley.
Serve on a bed of brown/white rice with a green salad.
Make sure to use sweet Marsala wine. Dry Marsala makes this dish taste too acidic.
It's that simple to have a gourmet quality meal ready for you when you get home!  


And make sure you have chilling all day a nice bottle of Domodimonti LiCoste from the region of Marche, Italy which will go perfectly with this dish...


About LiCoste:

Appelation

Offida, White, Denominazione di Origine Controllata (DOC)

Grape varieties

Pecorino

Colour

Golden honey yellow.

Bouquet

Elegant notes of flowers, hazelnut and mature fruits like bananas and peaches.

Taste

Pecorino is a dry and fragrant wine with flavors of gooseberry, lychee and tangerine. 

Headed for the Outback, Mate

When I said headed for the Outback, I didn't mean out to eat....I was thinking more like, Australia.  A destination from my bucket list...  For the time being I brought the Outback to our house.

Looking into where in Australia I want to go I came upon Gawler River just west of the major wine producing district of the Barossa Valley.  Intrigued because I so enjoy wine (as you can tell from my blog) I wanted to find a great new Australian wine.

The town of Gawler is abundant with beautiful bed and breakfasts with lush courtyards and peaceful surroundings.  There is a restaurant for whatever your taste desires, from Italian to Thai.  If you just want to relax with a cup of joe you'll find a cafe a short step away.  

After getting wrapped up in all the photos and beauty of Australia I had to get back to the task at hand, Where's the wine? It just so happened we had the pleasure of meeting someone from Australia who introduced us to Wild Fox Wines.  I expected to hear they were like the other Aussie wines I've had.  I was surprised that they weren't.  Wild Fox is certified organic!  (keep telling me more) Their vineyard is true to the best biodynamic and organic farming practices producing award winning wines.....  My other find was in the story of Wild Fox Wines and where it all began.... It began 70 years ago in a village known as Agrelopo on the historic island of Chios, Greece (yes I said Greece).  This is where they farmed in tune with the cycles of the moon and sun, coaxing the seasons, to achieve the ultimate nutrition in their produce from the soil, rain and sun.  

Wild Fox also enjoys the status as one of the states longest certified and premium organic vineyards.  Their vineyard has been organic since 1998 and is A Grade Certified in organics and biodynamics with the Biological Farmers of Australia.  What better can you ask for than that, besides taste.... Wild Fox Wines are also preservative free, making it possible for the most sensitive to indulge...

The other evening we opened a bottle of 2010 Sauvignon Blanc, chilled to perfection.  It was pale and clear with a wonderful fruit intensity abundant with fresh fruit up front leaving a crisp limey after taste with a long and clean finishing.

I served this wine along side brazilian lobster tails and pasta with light oil, garlic, lemon and butter sauce.  Just a hint of crushed red pepper was added to the dish.  The wine added just the right finishing touch accenting the lemon and cooling the pepper.

Add a little flare to your meals by adding a wine from one of your favorite destinations. Look forward to getting home and take yourself to destination unknown with each meal and fine wine.

Beat the Heat with a Great Meal

The incredible heat has put a damper on both indoor and outdoor cooking, but if you ask me I'd much rather turn on the grill than the oven!  What's a little more added heat to the outdoors from a grill? :)

Don't let the heat sacrifice a great meal creation!  We may not want to sit outside and eat unless there is a cool breeze blowing off an ocean or lake...(I sure don't!)

In the spirit of keeping the oven doors closed and meal masterpieces going I've created a few simple mouthwatering summer dishes to beat the heat!

A tasty towering mushroom and swiss burger or asian barbecue salmon sliders.  No "wine"ing now! I have a great wine to compliment both scrumptious burgers!

Ok, ready.... set.... go... fire up those grills!

Mushroom & Swiss Burger

1 Tbsp Pure Olive Oil
1 Pkg Gourmet Mushroom Blend
2 Cloves Garlic Minced
1 lb. Rastelli's All Natural Black Angus Ground Beef 93% Lean
1/2 Cup shredded Gran Cru Surchoix Gruyere
4 Vienna Rolls split and toasted
2 Tbs Mayonnaise
Topping of your choice: Red Onion, Tomatoes, Bacon, Lettuce

Take a large skillet on your side burner (if you have one) if not make sure the skillet is grill safe and you protect your hands from the handle!! (Ouch!)  On medium heat olive oil in the skillet, cook your mushrooms about 1 minute, add the garlic, cook, stirring occasionally about 10 mins and set aside to cool down (If that's possible in the heat outside!!)  Next:  Combine the beef, mushrooms and cheese and form into 4 burgers.. Preheat the grill to High for about 10 mins... Sear the burgers on the grill 2 mins. until they haves changed color about one-quarter of the way up from the bottom.  Flip over, sear 2-3 mins.  Flip again and reduce heat to medium and cook to desired tenderness....   Gather you favorite toppings together, spread half the roll with 1/2 Tbsp mayonnaise and your favorite toppings....  I love to top my burger with a spicy bbq sauce!

As for the wine of choice (my choice that is!) is Domodimonti Monte Fiore made from 100% Sangiovese grapes with a bouquet of ripe red berries, cloves and flowers, revealing aromas of violets, strawberries and plums.

Asian Barbecue Salmon Sliders

1/2 seedless cucumber, peeled thinly sliced
1 green onion, thinly sliced
1/2 Tbsp Rice Vinegar
6  6oz Rastelli Scottish Salmon cut in half
1/4 cup Asian Style BBQ sauce of your choice
Baby Spinach leaves for garnishment
1 package slider rolls



Toss cucumber, onion, and rice vinegar in large bowl.  Chill covered at least 30 mins. and up to 3 hours.  Drain discarding liquid.
When ready to serve:  preheat grill on high 10 mins.  Coat grill grate lightly with vegetable oil.   Place salmon on grill and sear about 2 mins. until they have changed color about one-quarter of the way up from the bottom.  Turn over and brush salmon with BBQ sauce.  Sear 2-3 mins.  Turn again, brush with BBQ sauce and reduce heat to Medium-Low, close lid.  Cook until internal temp reaches 165 or desired doneness.  Arrange lettuce on slider rolls, top with salmon and top with onion-cucumber mixture.

A nice riesling compliments the salmon sliders...  My pick is St. Christopher Piesporter Doldtropfchen Riesling Spatlese.

A Bundle of Love

There is a great group of ladies creating meal makeovers to traditional recipes that I love to follow.  Meal Makeover Moms have done exactly what Rastelli Direct has by creating an atmosphere to bring health, fun and family back to the kitchen.

So you have one, two, three or maybe four kids to feed and you're tired of serving up the same dishes week after week..... You want to add flare to your meal, have fun teaching the kids kitchen skills and create a dining in experience with your husband without the hassle of worrying about the kids.....  What do the kids ask for?  Chicken Pot Pie... You think "not again", how boring and not a mood setting meal.....

Good thing you have Poulet Rouge Chicken from Rastelli Direct in the freezer along with some other goodies to create a masterpiece thanks to these wonderful ladies!  This recipe falls into the elegant disguise that your kids will like and your significant other will be impressed with!!  Create your Bundle of Love!  Of course to add the love to the bundle for you and your significant other you require a wonderful wine.  Again, Napa Valley's Faustini, a favorite of mine has a new selection that I find not only fitting in name but wonderful in taste... Play Date and both wines, the 2009 Play Date Cabernet or 2010 Play Date Chardonnay are a perfect fit!  Now the Cabernet will be ready for release in the fall, so let's pair up the Chardonnay today!

Faustini 2010 Play Date Chardonnay tasting notes: Pear, apricots, jasmine, honeysuckle, and vanilla define the perfumed nose that also shows hints of orange peel and tobacco. A red pear attack transitions smoothly into a complex, juicy mouth of green apple, white peach, pineapple, and traces of chestnut and nutmeg. An orange blossom silky transition releases the vanilla finish with hints of coffee that cleans out with a lingering lemon-lime.

The array of flavors makes this the perfect pairing and as delicious as a dessert without the calories!  Next time you have to dine in and have a play date with your kids and significant other, make this your guilty pleasure.

Chicken Pot Pie Bundles

Go through the cabinets, refrigerator and freezer and find your ingredients below!

Ingredients

◦                1½ tablespoons canola oil, divided

◦                1 large carrot, peeled and cut into 1/4-inch dice (about 1 cup)

◦                1/2 small onion, cut into 1/4-inch dice (about 1/2 cup)

◦                2 cloves garlic, minced

◦                1 pound boneless, skinless Poulet Rouge chicken breast halves, cut into 1/2-inch dice

◦                2 teaspoons chopped fresh tarragon or 1/2 teaspoon dried tarragon

◦                1/2 teaspoon kosher salt

◦                Pinch of black pepper

◦                1 cup all-natural chicken broth

◦                4 teaspoons cornstarch

◦                3/4 cup frozen petite peas, thawed

◦                3/4 cup frozen corn kernels, thawed

◦                2 tablespoons grated Parmesan cheese

12 egg roll wraps (NOT the smaller wonton wrappers)

Directions

◦                Preheat the oven to 350°F. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the carrot and onion and cook, stirring frequently, until softened, about 5 minutes. Add the garlic, and cook 1 minute more.

◦                Stir in the chicken, tarragon, salt, and pepper. Cook until the chicken is no longer pink, about 5 minutes.

◦                Place the broth and cornstarch in a bowl and whisk until well combined. Add to the skillet along with the peas and corn, and bring the liquid to a simmer, stirring constantly. Continue to simmer and stir gently until the sauce thickens, about 2 minutes.

◦                To prepare the bundles, use a muffin pan with 12 medium-size cups (do not coat with nonstick cooking spray). Gently place 1 egg roll wrap into each cup, letting it extend over the sides.

◦                Place a generous 1/4 cup of the chicken mixture into each wrap, and sprinkle the Parmesan cheese on top. Fold the corners up and over the top of the filling and press to seal the edges (it doesn’t have to be perfect!). Brush the remaining oil on top of each bundle.

Bake until golden and crisp, 12 to 15 minutes. Cool slightly before eating.