weekend dinner party

I've been holding on tight to this Ad Hoc fried chicken for about four months too long. Here's the thing: While fried chicken might be synonymous with Summer picnics, you'd have to be cray-zay to fill up a big old cast iron cauldron with scalding hot, bubbling oil, while carefully frying batch after sweaty batch while the barometer outside (and soon to be inside) is creeping past 90F. No way, no how, not eva. But now that it's comfortably cool--and arguably chilly--a platter of perfectly crispy and flavorful fried chicken with a side of creamy mashed potatoes and cool, crunchy, cucumber salad has quickly become synonymous with the absolute best of the best that Fall has to offer.

'Cause I said so.

ad hoc fried chicken

cucumber salad with sour cream and dill dressing

yukon gold mashed potatoes with dijon-lingonberry gravy

Egly-Ouriet Champagne

"homemade" chocolate pudding

And before you reach for that 6-pack of your favorite brew, Jon Troutman of Cork'd suggests a different kind of fizz: "Fried food absolutely screams for bubbles. Because this is the ultimate in fried chicken, you should be drinking (what I consider to be) the ultimate in bubbles. Egly-Ouriet is a small producer in the Ambonnay region of Champagne, this wine combines unparalleled richness and finesse...all for under $50. Save your Dom P for the* club."

*I so tried to get him to change that last "the" to "da" but alas, can't win 'em all.

Ad Hoc Fried Chicken (keep in mind this requires an overnight brine so plan ahead)
Yukon Gold Mashed Potatoes (feel free to wing these as this recipe calls for LOTS o' cream)
Cucumber Salad with Sour Cream and Dill Dressing

Dijon-Lingonberry Gravy

2 tbsp. butter
2 tbsp. all-purpose flour
1 cup chicken stock
1/2 cup cream
2 tbsp. dijon or whole grain mustard
2 tbsp. lingonberry preserves

In a small skillet over medium heat, melt the butter. Whisk in the flour, cook for 1 minute, then slowly whisk in the stock. Allow it to thicken for a minute or so then add in the cream, mustard, lingonberry preserves, salt and pepper, and whisk. Reduce heat to warm and serve.

"Homemade" Chocolate Pudding: My-T-Fine (box mix) all the way. It most certainly lives up to its name. And then some. Don't scoff. I dare you to not eat it all before your guests arrive. DARE you!

Image above courtesy of Jun-Blog

weekend dinner party

Why hello, Fall! It is absolutely Autumnal outside today and no other weather gets me more excited to get into the kitchen than when the air is crisp, the sun shining, and the sweet, unmistakable scent of fallen leaves with a hint of mesquite fills the air. No more having to take breaks to relieve myself in front of the AC or sticking my red hot head in the freezer. And lemme get a Hallelujah up in here for that.

You know what else? I'm very much into Fall produce. Butternut squash, mushrooms, brussels sprouts, apples, and more, they're the kind of things that beg for experimentation in the kitchen. They are the kind of things that get me up and out of bed, bright eyed and bushy tailed, early on a Saturday morning.The promise of a day devoted to nothing but my own agenda and the produce that will be the inspiration behind dinner. And this weekend? It's the undeniably adorable and equally delicious brussel sprout.

belgian endive and apple salad with parsley

crostini with saint andré

2008 Chablis

spaghetti with shaved brussels sprouts and pancetta

2008 Produttori Nebbiolo

The endive and apple salad along with a piece of baguette smeared with some creamy, pungent cheese could (and will be) a lunch or dinner on its own any day of the week. Just thinking about the anticipated combination of those flavors puts a smile on my face. Jon Troutman of Cork'd says that the 2008 vintage was a phenomenal year for all Chablis. If you're looking to impress, go with a Premier Cru but if you're looking for a value play, go for a village level. The pairing will be heavenly either way.

I'm fairly certain that if you're trying to get a picky eater to try something new, tossing it into some pasta is a sure fire way to get them to take a bite. Salty, cured Italian meats never hurt either. The combination of pancetta and brussels sprouts is earthy and faintly smokey and transcends the tiny green globes to a level of pure divinity. And when paired up with a Nebbiolo from Langhe, Italy in Piedmont, visions of cherubs will start to appear. Jon suggests the 2008 Produttori Nebbioli, which at under $20, he says is a screaming value.

So grab a few white gourds (good luck finding them, but if you do, holler atcha gurl) and place them down the middle of your table, with a handful of white votives weaving their way in and out, and start chilling that Chablis. This weekend dinner party is going to be pretty fabulous. And luckily, no sweat either.

Recipes:

belgian endive and apple salad

spaghetti with shaved brussels sprouts and pancetta

Photo above courtesy of The Kitchn

weekend dinner party: labor day

Heavens to Betsy (what?). It's Labor Day. Again. Already! I keep letting out long, exaggerated sighs in hopes of proving a point (to no one, as I sit here, alone). I'm not happy Summer is over. In fact, I'm angry. Arms crossed. Lips pursed. Crinkled forehead. A look of overall stern disappointment clearly written across my face. My indisputable favorite time of the year is coming to an end and I'm not the least bit ready to let go. Have I mentioned I'm not good with change? Oh. You've noticed? Ok, then. I'm okay with that. I don't mind my flaws out in the open on display for all to see. [Hard swallow.]

As I wipe away the solitary tear rolling down my tan, freckled cheek, I want to bid adieu to the glorious and fleeting Summer with a menu that was as carefree, blissful, and spirited as the season itself.

crab crostini with cucumber and jalapeno

pomegranate-lemongrass vodka cordial

or Grower Champagne

sweet soy-grilled short ribs

coconut sticky rice with cilantro

mango-red cabbage slaw

Sparkling Rosé or Syrah

nectarine-blackberry cobbler

Jon Troutman from Cork'd dishes on the wine pairings:

"Because crostini are often served as finger food at large parties and celebration, my mind automatically goes to bubbles. The pairing works well. One, because you'd be hard pressed to find a time when Champagne doesn't fit a situation. Two, because shellfish and buttery vessels, like crostini both scream for Champagne. Check out "Grower Champagne," produced by small family farmers. They deliver big time value when compared to better known brand names. (Read more here.)

Syrah is a killer pairing for richer beef dishes like short ribs. Go for New World styled Syrah--something from either the U.S., Australia, or South Africa. These wines tend to have brighter fruits, which pair nicely with the sweeter-styled marinade. Need some specific pairings? Hereare a couple of Syrahs to look for."

And if you need any convincing as to why sparkling rosé and ribs are quite possibly one of the best pairings, well, ever, click here and read up.

RECIPES

This crab crositini was one of the most memorable parts of my meal at Locanda Verde and I mentioned it again in April when I tried to recreate it in Vieques. Long story short: seek out good quality jumbo lump crab meat. The less expensive canned stuff just doesn't really cut it (though can be used in a pinch). The execution is simple: toss the crab meat with a tiny bit of mayo and lime zest. Slice a baguette on the bias into rounds and grill them. As soon as you've taken them off the grill, rub with garlic and a cut tomato. Then top with a spoonful of the crab and a razor thin slice of cucumber and jalapeno. The combination is other-worldly. No doubt that you'll agree.

Pomegranate-Lemongrass Vodka Cordial

In a small pot, combine a stalk or two of fresh lemongrass (chopped into 3-inch pieces or so) and 3 cups of water. Bring to a boil then remove from heat and allow to cool. Discard lemongrass and pour the "tea" into a large pitcher. Add pomegranate juice (I suggest a regular-sized bottle) and stir. Fill a cocktail shaker with ice and add 1 jigger of vodka and then pour in the pomegranate-lemongrass tea. Shake, strain, and serve immediately.

The sweet soy-grilled short recipe is courtesy of Stephen Raichlen of Barbecue University. Trust me when I say: Trust him.

Mango-Red Cabbage Slaw

Serves 4-6

1 small head of red cabbage, halved, cored, and thinly sliced

2 mangoes, peeled and sliced into matchsticks

1 small red onion, thinly sliced

1/4 cup of fresh cilantro, roughly chopped

2 tbsp. mayonnaise

1/4 cup rice wine vinegar

1 tsp. sugar

1/3 cup canola oil

salt and pepper to taste

In a large bowl, combine the red cabbage, mango, and red onion. For the dressing, in a small bowl, combine the mayonnaise, rice wine vinegar, and sugar. Slowly whisk in the canola oil. Pour dressing over the cabbage, mango, and red onion and toss. Taste for seasoning and adjust with salt and pepper. Cover and refrigerate for at least an hour before serving.

Coconut Sticky Rice

Serves 4 to 6

4 cups unsweetened coconut milk (about 2 cups, supplement any shortcomings with water)

2 cups of white rice

1 3-inch nub of peeled fresh ginger

1 tbsp. salted butter

1 tsp. salt

fresh cilantro, roughly chopped, for garnish

In a medium-sized pot, combine the coconut milk, ginger, and butter, and bring to a boil. Add in the rice, stir, put the lid on and turn down the heat to low. Set the timer for 18 minutes and allow to cook, untouched. After 18 minutes, stir any excess liquid sitting at the top into the rice (it should be very creamy) and taste for seasoning. Place in a large serving bowl and top with fresh cilantro.

Nectarine-Blackberry Crumble

Serves 6

1 stick of salted butter, melted

1 cup plus 3 tbsp. granulated sugar, divided

1 cup all-purpose flour

2 tsp. baking powder

1/4 tsp. salt

1 cup milk

1 tsp. vanilla extract

4 nectarines, peeled, pitted, and sliced

1 small container of blackberries

1 tsp. grated orange zest

Heat oven to 375F.

Pour melted butter into a 2-quart baking dish.

In a mixing bowl, combine 1 cup of the sugar, the flour, baking powder, and salt. Stir to blend. Stir in the milk and vanilla until blended. Pour the batter over the melted butter.

Toss the nectarines and blackberries with remaining 3 tbsp. of sugar and then pour on top of the batter.

Bake 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. The top will be browned and the cake will begin to pull away from the sides of the pan. Serve with a little heavy cream, whipped cream, or a scoop of vanilla ice cream.

weekend picnic pour deux

It's coming down in sheets outside. Of this, I am aware. But after today, we're looking at over a week straight of unadulterated sunshine and comfortable temperatures. And you know what that means? Grab the Pendelton blanket and some disposable dining ware. It's time for a picnic. For two.

saucisson et beurre baguette sandwiches

fingerling potato salad with mustard-shallot-tarragon vinaigrette

la tur (cow-sheep-goat's milk cheese) with sliced peaches

2009 La Vieille Ferme Cotes du Ventoux Red

the best "homemade" brownies you've ever had

Vin Doux Naturel Rasteau

If you haven't had the chance to pick up a saucisson et beurre baguette on the streets of Paris and then leisurely walk around the Marais while munching, I'm sincerely sorry. Add that to your bucket list. I don't know who had the genius (albeit initially peculiar) idea of smearing sweet butter on a french baguette and then topping it with thinly sliced saucisson sec (sopressata salami) and halved gherkins but I would like to hug them. Maybe even slip them a kiss. Or a friendly tap on the derriere. Because this sandwich blows my mind every time I get the chance to wrap my hands around the toothsome treat. The combination est absolument parfait.

Whip up this mayo-free potato salad the day before the best picnic of your life as it will only get better over night. Then pack it up in some to-go containers, throw an ice-pack into the basket, the cheese and sliced fruit on top of that, the baguette sandwiches wrapped ever so chic-ly in parchment paper and tied off with twine, and slip your wine into some paper bags (what open container laws?). I'm now fidgeting in my seat with anticipation for this weekend. Tapping my foot like an impatient child. Picnics, evidently, excite me.

Jon Troutman from Cork'd explains the wines you should be brown-bagging alongside:

"A weekend picnic calls for good wines, but nothing too fancy. Just no frills, easy drinking wines...you wouldn't serve Carlos Rossi with higher end cuisine, so why would you serve Grand Cru wines with sandwiches and potato salad? Of course, even inexpensive wines should jive with the menu. That's why these are the perfect choices:

Sandwiches: an intensely flavored, salty meat like sopressata and potato salad calls for a savory, meaty wine. That's why wines from the Southern Rhone, largely made from the Grenache grape, are the perfect pairing. These wines have a signature gamey, meaty quality that will jive just right with these sandwiches. La Vieille Ferme red wine falls in this category and with a price tag under $10, it's easy to see why it's so popular and highly scoring. Click here for more.

Brownies: Port and Maderia are the most popular choices with chocolate...but it's also played out worse than women in skirts and Uggs. Try a Vin Doux Naturel Rasteau, made in a similar style to the aforementioned, but with a much more attractive price tag. Learn more about the wines here."

RECIPES:

fingerling potato salad with mustard-shallot vinaigrette (add a few teaspoons of chopped fresh tarragon)

saucisson et beurre baguette sandwiches: On good quality baguette, spread one side with sweet, unsalted butter then layer on thin slices of saucisson sec and halved gherkins. Bon Appetit.

la tur cheese via gourmet library

best "homemade" brownies you've ever had: I cannot take any credit for this tip, it all goes to my mom. Prepare a box of Betty Crocker's Supreme Brownie Mix (the one with the Hershey's on the box) with melted salted butter instead of oil. This will yield the most unbelievable brownies you've ever had in your entire life. Oh, I went there. And I'm going there with total confidence. A dusting of powdered sugar and a few raspberries never hurt, either.

Enjoy this one, mes petites. It's one for the books. C'est vrai.

Image above courtesy of StarChefs.com

weekend dinner party

Are you familiar with Donna Hay? She's an Australia-based food stylist, author, and magazine editor with a number of cookbooks under her belt all of which boast some of the most beautiful food photography I've ever come across. Every issue of Donna Hay Magazine is filled with page after page of frame-worthy images and downright inspirational recipes. You know, the Pan-Asian (Thai, Vietnamese) influence found in the Australian food scene really excites me. It's punchy and vibrant without over-doing it. And chilis and limes always seem to find their way to the party. To be honest, if it weren't for the excruciatingly long plane ride (uneasy flier, here), I could see myself spending a good chunk of time down under. I just dig the whole vibe.

Not sure how I've gone this long without slipping a Donna Hay recipe in here or there, but let's make up for lost time. She's the culinary genius behind this week's weekend dinner party menu (and Jon Troutman of Cork'd with the wine pairings).

zucchini, feta, and chili bruschetta

Gruner Veltliner

lemon and dill smoked salmon pasta

Cru Beaujolais

rockmelon sherbet

"Austrian wine is coming on stronger than Fall Fashion in New York City. In particular, their native specialty Gruner Veltliner has sent shockwaves through the wine nerd community over the last few years. This is an amazingly food friendly grape that's perfect for some summer-styled bruschetta. The chili and spicy nature of the bruschetta is a perfect partner for Gruner Veltliner, because the grape leaves you with a distinctly peppery, spicy finish. Match made in heaven!

Salmon is the most flexible of fishes, easily paired with either red or white wine. With Fall quickly approaching and your white wine collection depleting quicker than Lindsay Lohan's stash, I suggest going with a red. A Cru Beaujolais from France's Burgundy region is the perfect match, with its fruit forward flavor profile and lightweight mouthfeel. Look for 2009 vintage wines, which just hit shelves--it was one of the region's best years ever!"

Doesn't that just sound lovely? Not a lot of steps or ingredients or multiple fussy courses. Just a straight-forward but undeniably charming and vivacious spread. Friday (as per usual) couldn't come soon enough.

Recipes:

zucchini, feta, and chili bruschetta

lemon and dill smoked salmon pasta

rockmelon (cantaloupe) sorbet

Top photo courtesy of Chris Court

Bottom photo courtesy of William Meppem

weekend dinner party

Just staring at those rustic, bi-valve beauties reminds me of two things: 1.) I need to up my oyster-consuming ante and 2.) I need to use my Mermaid Oyster Bar Blackboard Eats coupon ASAP. I will therefore be killing two birds with one coupon code within the next few days. With some bubbles alongside as a congratulations on finally finding a g.d. place to live after an aggressive two week apartment hunt and consequential depletion of bank account. Those interested in cheers'ing to that with me, meet me at 79 MacDougal Street. I'm going to need a hug.

And with that, here's what you should be dishing up this weekend:

wood-grilled oysters in chipotle vinaigrette

Chablis

halibut with zucchini salsa verde

chuck hughes creamed corn

mache salad with cherry tomatoes and thomas keller's lemon vinaigrette

Gruner Veltliner

vanilla-scented plums and blackberries

A huge shout-out and thank you to reader Kate, who so thoughtfully sent this halibut recipe my way. The zucchini-cilantro-white-onion-jalapeno-lime combo instantly courted me and the subtle spiciness of the sauce screamed for Chuck's sweet and decadently creamy corn dish alongside. And Thomas Keller? Well, he can do no wrong. Stick a vanilla bean in anything and I'll call it dessert. And a bowl of fresh plums and blackberries, punched up with the intoxicating aroma of fresh vanilla, might just be one of the most beautiful things I've ever come across.

Cork'd wine pairings are explained by none other than Senior Editor, Jon Troutman:

"Chablis and oysters go together like PB&J, like Sunny & Cher...like Carlo & Rossi. Don't worry though, real Chablis is nothing like that jug wine you suffered through during your college years. Chablis is a region in Burgundy, France made from the Chardonnay grape that has a crisp mineral flavor to it that works well with oysters and other shellfish. Many have a smoky, flinty flavor profile that will really play well with the smoked, spicy wood-grilled oysters. To learn more why Chablis is such a great choice and other ideal oyster pairings, click here.

Gruner Veltliner (or GruVee as it's sometimes called) is one of the hottest white wines right now and with good reason. Hailing from Austria, this grape is refreshingly crisp, with good acid levels and a signature spiciness on the finish that will make it a perfect match for the peppery, jalapeno goodness of this dish. The really good news? The most recent vintages, 2008 and 2009, were very good in Austria, which means you're more likely to find a reliable bottle at the shop. (Click here for more info.)"

RECIPES:

Wood Grilled Oysters in Chipotle Vinaigrette

Halibut with Zucchini Salsa Verde

Creamed Corn

Vanilla-Scented Plums and Blackberries

Thomas Keller's Lemon Vinaigrette

Recipe Courtesy of Ad Hoc at Home

3/4 cup champagne vinegar

3/4 cup fresh lemon juice (preferably from Meyer lemons), strained

3/4 cup canola oil

1 teaspoon finely minced shallot

2 teaspoons finely minced chives

Whisk together the vinegar and the lemon juice in a bowl. Slowly whisk in the canola oil. Stir in the shallots and the chives. Refrigerate in a covered container for up to two weeks (the chives darken after one day).

i dream of lambrusco

I wasn't entirely sure I even knew what Lambrusco was until I dreamt about it last night. Go figure. To further prove this point, the Lambrusco of my dreams was white. But regardless, the bottle was clearly labeled, in all caps: LAMBRUSCO. As to when and where that varietal inadvertently entered my brain and stuck, I couldn't tell you. But since I'm one of those people who often reads into their dreams (some would argue too much*), I couldn't help but take this as a sign: I shall try Lambrusco.

After a quick Cork'd search, I came up with the following info:

"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?"

So here's my proposal: Since the weather has been uncomfortably hot, sticky, and down right unbearable, head straight to the cheese shop and pick up some charcuterie and perhaps some olive tapenade and baguette. Prosciutto, they say, goes particularly well with Lambrusco as Parma is one of the areas the grape originated. Wrap a few thin slices of buttery prosciutto around cold pieces of melon, pop a pleasantly chilled bottle of sparkling Lambrusco, and you've got the makings for a pretty fine little evening.

I can assure you I will be promptly taking my own advice.

Cheers.

*It should also be noted that I recently had a dream in which I had twins and kept dropping them on their heads. But I suppose, that's neither here nor there (or anywhere for that matter).

weekend dinner party: fourth of july

grilled kielbasa with sweet mustard dill sauce

2006 Zin 91 Old Vines Zinfandel

lobster rolls with kettle chips and homemade sweet dill pickles

Schramsberg Blanc de Blanc Sparkling Wine

plum-red wine sorbet with blueberries

I admittedly struggled a bit when deciding whether or not to commit to lobster rolls for this menu because I'm sure the knee-jerk reaction for a lot of you will be that it's too expensive. Next! But here's the thing: over the past year or so, the price of lobster has become very reasonable (something about an overabundance? best "problem" ever). Case and point: a few weeks ago, they were on sale for $5.99/lb. at my local grocery store. Each lobster roll should sport about a pound or so of meat so you're looking at about a little less than a lobster per person. Ideally, this spread works best for a smaller crowd but for those rocking a full house, might I suggest BYOL? Not kidding.

There's a whole big heated debate when it comes to lobster rolls: warm with butter or cold with a little mayo (must be Hellman's). Just take a look at the spread in last week's New York Magazine for further proof. I happen to be on the mayo-based team--which is actually quite surprising considering the only way I like to eat lobster is steamed with drawn butter. But there's something so quintessentially summer about a lobster roll sprinkled with tiny bits of celery on a top-split New England bun. Really, there's little better.

I happen to love Kielbasa. And I didn't even know this until about a year ago (a damn tragedy, I know). They're ridiculously flavorful--garlic, salt, smoke--and in an ode to the class pigs in a blanket, I'm proposing you grill a few up, slice them on the bias into bite-size pieces and serve them up with a sweet mustard-dill sauce. Appetizer: done.

If you prepare the lobster salad, sweet dill pickles, and plum-red wine sorbet the day before (the sorbet could be made several days in advance), you're looking at a whole lot of little to nothing to do the day of. Besides soaking up as much sun as possible (responsibly of course, with SPF) at the beach or on the boat with your loved ones.

See you on the Sound.

Cork'd wine pairings for the spread are explained by Jon Troutman:

"With our country's pending independence celebration, it would be practically un-American to drink anything made outside the good ol' U.S. of A. Luckily, we have some perfectly suitable and appropriate wines made right here in the Land of the Free.

Kielbasa: Grilling season means Zinfandel season, and there really isn't a better, more suitable pairing for a smoky, steaming sliced Kielbasa starter. America's unofficial All-American grape, Zin is rarely found outside of the states. Like other things in America, it tends to be a very big wine--practically obese sometimes with its scorching alcohol levels. Look for something with moderate alcohol (under 15%) that won't be over-the-top in the oppressive July heat. At a tame 14% alcohol and a price tag under $15, the 2006 Zin 91 Old Vines Zinfandel might be a safe bet.

Growing up on Cape Cod, I know a thing or two about lobster rolls and potato chips. After heating up with Kielbasa and Zin, you'll wanna refresh yourself and cool down with something fresh, something cool, and something...celebratory. One of California's great sparkling wines, Schramsberg Blanc de Blanc Sparkling Wine (100% Chardonnay) fits the bill. Sparkling Wine and Lobster is a classic pairing...heck, in my book, sparkling wine and potato chips is too!"

RECIPES

Sweet Mustard Dill Sauce

Lobster Roll (recipe courtesy of Pearl Oyster Bar)

Sweet Dill Pickles (aka Swedish Cucumbers)

Plum-Red Wine Sorbet

Kettle Chips: Cape Cod 40% Reduced Fat get my vote 100 times over.

Little table decorating tip: Collect the prettiest mussel and/or oyster shells you can find at the beach, bring 'em home, wash them well, then use them for salt vessels all down the table.

Due to a power outage, this post was written entirely by hand. This photo is proof.

weekend dinner party

summer rolls made by me, photographed by aimee herring

You can thank my friends Carey and Rob from Corks + Caftans (If you haven't yet checked out their blog, I'm not quite sure what your deal is and/or what you're waiting for. It is utterly fabulous. He loves wine*; she loves fashion; I love their life.) for being the driving force behind this weekend's dinner party menu. By now, I should hope you know that I aim to please. Which means, I love requests; thrive off 'em, really. So when the dynamically well-dressed duo asked me to "whip up some mind-blowing recipe that involves roasted pork and asian spices" I immediately knew what I had to share not only with them but with all of you, too. (*Be sure to check out a shining example of one of Rob's wine reviews by clicking on the wine pairing linked below.)

summer rolls with shrimp, avocado, and mango

with sweet chili dipping sauce

Tsing Tao Beer

hoisin pork tenderloin

asian slaw

sticky rice

2009 Dancing Coyote Gewurztraminer

cantaloupe melon and yogurt parfait

The great thing about this hoisin pork tenderloin recipe (courtesy of Ming Tsai) is that you can take the leftovers and turn them into a dangerously delicious sandwich: place a few pieces of the pork and a spoonful of the slaw on a bun and you're going to make up as many excuses as humanly possible to make this again and again and again. You won't believe how much flavor the marinade imparts on the pork. It should also be known that upon serving this pork to a friend, she was legitimately moved to tears. When was the last time that happened to you?

Also: Please don't be intimidated by the summer rolls. The rice paper takes a little getting used to but once you've got the hang of handling it, you won't believe how quickly they come together and how impressive they look once completed. Your friends will be speechless.

And/or in tears.

summer rolls with shrimp, avocado, and mango
Adapted from a Gourmet recipe
serves 4

12 large cooked shrimp, halved lengthwise
4 (8-inch rice paper rounds)
a few sprigs of fresh cilantro
a few leaves of fresh mint
1 mango, peeled and sliced into matchsticks
1 avocado, thinly sliced

Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water. Check rice-paper rounds and use only those that have no holes. Soak 1 round in warm water until pliable, 30 seconds to 1 minute, then carefully transfer to paper towels.

Arrange 3 shrimp halves (cut sides up) in a row across bottom third (part nearest you) of soaked rice paper. Arrange a few pieces of cilantro, a few pieces of mint, some mango, and avocado on top of the shrimp. Fold bottom of rice paper over filling and begin rolling up tightly then fold in ends and continue rolling. Transfer summer roll, seam side down, to a plate and cover with dampened paper towels. Make the remaining rolls in same manner and serve, cut into thirds, with store-bought sweet chili dipping sauce.

hoisin pork tenderloin
Recipe courtesy of Ming Tsai
serves 4

1 cup hoisin sauce
2 tablespoons finely chopped garlic
2 tablespoons finely chopped ginger
1/2 cup dry red wine
1/4 cup chopped scallion, white part only (save the green part for the rice)
2 (8-ounce) pork tenderloins
fresh ground pepper
2 tablespoons canola oil

In a baking dish large enough to cook the pork, mix hoisin sauce, garlic, ginger, wine, and scallions. Add pork and turn to coat. Cover and refrigerate for 3 hours; preferably overnight.

Heat oven to 350 degrees. Season pork with salt and pepper. Heat a skillet over high heat. Add oil; swirl to coat pan. Add pork turning only once and cook for 5 minutes total until browned. Transfer to oven. Roast 12 to 15 minutes until done. Let pork rest 5 minutes then cut into 1/4 inch slices to serve (pork should still be a pleasant shade of light pink).

spicy asian slaw recipe adapted from gourmet magazine by cookin' canuck

cantaloupe melon and yogurt parfait courtesy of paul lowe of sweet paul

my trick for sticky rice: bring a pot of water (2:1, water to rice ratio) to a boil with a good sprinkle of salt and a generous pat of butter then add your rice, stir, and cook according to package directions (about 18-20 minutes). top with the reserved greens of the scallions.

weekend dinner party

Photo Courtesy of Serious Eats

The forecast for this weekend is looking more and more spectacular with each passing day. And to to that, may I just say, it's about damn time? A co-worker so kindly complimented me on my "tan" this morning to which I said with a look of utter shock, "What?! When was the last time it was sunny over the weekend?" She then followed that up with "So then where did you go away to?"

Let's try this again.

As for the inexplicable tan, I suppose that the lovely shade of lemon yellow top and bold turquoise necklace I happen to be sporting today, are particularly complimentary to my complexion. Kiira: 1. Count it.

Anyone still reading? So in anticipation of the sunshine this weekend, I'm dying to throw some salmon burgers on the grill. And nothing screams SUMMER at the top of its lungs like farm fresh corn. By grilling a few ears of sugary sweet corn, tinged with char, you've got the start of a ridiculously good crostini, perked up with fresh, aromatic basil.

grilled corn, basil, and goat cheese crostini

2007 Gunn Estate Unoaked Chardonnay

salmon burgers with avocado and lemon-chive sauce

orecchiette with radicchio and sweet orange vinaigrette

shaved fennel slaw

2007 Argyle Pinot Noir

limoncello granita

grilled corn, basil, and goat cheese crostini

serves 4 to 6

2 ears of corn, shucked and brushed lightly with oil and seasoned with salt

1/2 small red onion, finely diced

1/4 cup fresh basil, chopped

1/2 tbsp. olive oil

log of goat cheese

salt and pepper to taste

baguette cut into 1-inch thick slices

Grill the corn, turning occasionally until it's evenly charred on all sides, about 10 minutes. Remove and allow to cool then cut the kernels off the cobs.

In a medium-sized bowl, combine the corn, red onion, basil, and olive oil. Toss and season to taste.

Grill the baguette slices for just under a minute per side. While still warm, rub one side of each piece with a piece of garlic. Spread some goat cheese on each piece of baguette and top with a small spoonful of the corn mixture. Serve.

salmon burgers with lemon-chive sauce

serves 4

4 (6 oz.) skinless salmon fillets

1 tbsp. sesame seeds (optional)

3 tbsp. chopped fresh dill

lettuce, tomato, avocado, thinly sliced cucumbers* for toppings

4 kaiser rolls

lemon-chive aioli (recipe follows)

Add salmon fillets to the food processor and pulse until its a course grind to form the burgers. Transfer the fish to a bowl and add sesame seeds and dill. Mix and form into 4 patties. Drizzle both sides with olive oil.

Cook the salmon burgers on the grill (or grill pan) for about 3 minutes per side. Place burgers on kaiser rolls dressed with avocado, butter lettuce, tomato, and top with a dollop of lemon-chive sauce.

lemon-chive sauce

1/2 cup hellman's mayo (no substitutes allowed)

1/2 cup reduced fat sour cream

1/4 cup chives, chopped

1 lemon zested, juice from half

salt and pepper to taste

Combine all ingredients in a bowl. Taste for seasoning.

*I suspect some swedish cucumbers would be a ridiculously yummy addition up on top of these burgers as well. I encourage you to go that extra mile, if possible.

Orecchiette with Radicchio and Sweet Orange Vinaigrette

Shaved Fennel Slaw (halve the recipe)

Limoncello Granita

Cork'd wine pairings are explained by Nate Scherotter:

"The appetizer of grilled corn with basil and goat cheese crostini is a good mix of light and heavy and needs a wine that can accentuate both aspects. Something with a little weight, but also some acidity to balance it out and make the grilled corn feel like the appetizer it is. Enter unoaked Chardonnay. The 2007 Gunn Estate Unoaked Chardonnay from New Zealand should satisfy these requirements very well. With good acidity and loads of tropical fruit it will bring out the appetizer's fresh flavors, especially in the Summer months that are upon us. This wine shows off its body by shedding the oak. Are we still talking about wine, here?

Traditionally, fish and white wine go together like peas and carrots. Exceptions and alternatives do exist though. After you nibble on your corn and proceed to the salmon burgers your palate may scream for something red. In this case, we have a perfectly safe pairing. Instead of Cali Pinot, its neighbor to the north, Oregon, makes some really interesting and food friendly Pinot Noir that the wine world has been taking very seriously the past few years. Try the 2007 Argyle Pinot Noir."

cork'd tasting: herdade do esporao

Last night's Cork'd Tasting held at the très chic Apiary in the East Village featured Portuguese wines from Herdade do Esporao. The oh so charming winemaker, David Baverstock (incidentally an Australian native with dual citizenship), was on hand and sipping alongside us too. Portugal has been on the radar as of late for producing some serious wines at seriously value-driven price points, making it a wildly attractive region to this frugal wine lover. And wouldn't you know, the wine that flushed my cheeks and flipped me on like a light switch was the 2009 Herdade do Esporao Monte Velho. And it rolls in at around $8 retail. You're looking at my new House White.

"90/100 serious concentration of peach followed up by lemon meringue. hints of vanilla and white flowers are popping up too. absolutely gorgeous nose. no joke, i'm head over heels in love with this nose. in the mouth, i'm floored by the acidity. lemons and limes with a stone component which is interesting. this should come home with me."

Winemaker David Baverstock

The other wines we tasted our way through:
2008 Herdade do Esporao Vinha da Defesa white
2008 Esporao Reserva white
2009 Herdade do Esporao Monte Velho red
2008 Herdade do Esporao Vinha da Defesa
2007 Esporao Reserva Red

Herdade do Esporao wines can be found at the following downtown NYC wine shops: Pop the Cork, Chelsea Wine Country, and Sea Grape Wine Shop.

cork'd tasting: de martino wines of chile

What's better than sprucing up your Monday night than with a Cork'd Tasting of De Martino Wines of Chile...?

2008 De Martino Legado Reserva Chardonnay

2008 De Martino Organico Cabernet Sauvignon - Malbec

2008 De Martino Legado Reserva Syrah

2007 De Martino Legado Reserva Cabernet Sauvignon

2006 De Martino Las Cruces Old Bush Vines

Popping Prosecco on the rooftop with friends, new and old, afterwards.

It never ceases to amaze me how conceptually cool these Cork'd tastings are and the people you meet by attending them. In an admittedly generational way (you know, the generation of Facebook, Twitter, and all other forms of social media which make nearly everyone accessible), a Cork'd tasting is like bagging a seat at the cool table in the cafeteria. Only this time, alcohol's allowed and it's more than okay--heck, it's encouraged--to be wildly different from the person sitting across from you. So you cheers and you swirl and you review and you shake hands and you talk and you are so thankful for the crazy cool opportunities and people social media can introduce you to.

And then? You pop some bubbly and brush up on your French and relish in the beauty of a perfectly temperate New York City night.