Thursday, July 29, 2010
Wednesday, July 28, 2010
Monday, July 26, 2010
Sunday, July 25, 2010
Thursday, July 22, 2010
Wednesday, July 21, 2010
Wednesday, July 14, 2010
Monday, July 12, 2010
Sunday, July 11, 2010
Friday, July 9, 2010
"Lambrusco is a red wine grape of Italy, as well as the name of an Italian wine made primarily from the same grape. It is used in Italy primarily to make dry or slightly sweet sparkling wine. The grape is prone to making several clones, so that now there really is no singular Lambrusco grape. Researchers have found there to be 60 different clones throughout various regions of Italy. Would the real Lambrusco please stand up?"
Thursday, July 8, 2010
Tuesday, July 6, 2010
I chatted with this lady for a few minutes to get the scoop: she and her husband caught the oysters in North Fork the night before and she was rinsing and shucking them to get them ready for the grill. Grilled oysters were to be topped with a simple mignonette sauce. I was practically doggy paddling my way over to her in hopes of getting a taste. No dice. But mad props to ya, Spots and Shots.
Bruschetta, olive tapenade, truffle tremor, and a sheep's milk cheese were brought and prepared by a friend and chef at Chocopologie in South Norwalk. Tip: befriend a chef as often as you possibly can.
White Peach Sangria: sliced peaches, orange, and lime, a sprinkle of sugar, a glug of triple sec, and fill the rest of the pitcher up with white wine. Allow to groove for at least a couple of hours. Serve over ice.
Great way to do mussels on the grill for a crowd: In a large disposable aluminum tray, add plenty of butter, some olive oil, copious amounts of grated garlic, a dash of red pepper flakes, and some kosher salt. Place tray on grill over high heat and allow butter to melt. Splash in some dry white wine, dump in your mussels, cover tray with aluminum foil, close the grill, and allow mussels to steam for a few minutes (until all the shells have opened. any unopened shells, discard). Top with tons of chopped fresh parsley, toss, and immediately bring to the table. Dig in.
Doing what (it would appear to be) I know best: grilled pizzas. In an ode to the holiday, I did one pizza with red onion, shredded mozzarella, and sliced, grilled kielbasa. It was then topped with a sprinkling of baby arugula, balsamic-marinated roasted red pepper strips, and served with a sweet-spicy mustard for optional dipping. Let's just say I may or may not have eaten my weight in kielbasa this weekend.
This tends to inevitably be the aftermath: Bose cranked up to maximum capacity, blaring none other than the late Michael Jackson, ice cold Corona Light in hand. Happy place.
Hope you all had the happiest, most festive, safe, and more importantly, delicious, Fourth of July.
Monday, July 5, 2010
barbecued balsamic swordfish with hot arugula pasta