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).

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 fiesta

Image courtesy of Macy's

After the Cork'd Tasting on Monday night, I found myself in a cab flanked by two gents. Go, Kiira! One, an Arizona-native new to New York City, asked where he could find really good Mexican. The other, a Cape Codder, immediately exclaimed, "Dos Caminos!" To which, this Connecticut-raised girl responded, "It doesn't exist in Manhattan. Gotta go to the Red Hook ball fields." I then started to back peddle a bit as I reminisced about the fish tacos I had from Dos Caminos (which, by the way, are quite good), but eventually came to the decision that if you want a really good Mexican food experience, and a trip to Brooklyn isn't in your cards, you're going to have to pony up and do it yourself. And this weekend? You're throwing down a Mexican Fiesta.

The lack of fresh, authentic Mexican in New York City is a doggone mystery to me. For a cuisine so seemingly approachable, I can't understand how many places are serving up mediocre at best fish tacos. A piece of fish on a soft taco with shredded cabbage and avocado should always taste good. Because how could it not? Sadly, that's not always the case. But by making it yourself, well, your odds of success just increased infinitely.

shrimp ceviche with coconut milk, chile, and cilantro

watermelon-basil margarita

or: 2007 Chateau St. Michelle Eroica Riesling

grilled swordfish soft tacos with avocado, shredded cabbage, chipotle-lime aioli

peach salad with queso fresco

mexican street corn

2005 Clean Slate Riesling

dulce de leche flan

2005 Leonard Kreusch Beerenaulese

As for the wine pairings, Nathan Scherotter of Cork'd thoughtfully suggests the following:

"As a preface to the recommendations, we feel that Riesling, in general, is a great pair with all types of Mexican food. It compliments the flavors and combats the spices, making it a solid option. For the appetizer: 2007 Chateau St. Michelle Eroica Riesling. There has always been a lot of hype about this wine, but it's one of my favorites. Awesome lush, green apple and acidity make it a great way to start off the night. It will also work off of the lime and cilantro beautifully. For the main: 2005 Clean Slate Riesling. Our reviewers have loved this wine. It is a good change from the previous one--more of a mineral taste and very crisp and clean with some pear and peach action in there. I think this will really enhance the chipotle and peach flavors while not overpowering the fish. For dessert: Now let's get into some Late Harvest Riesling. The 2005 Leonard Kreusch Beerenaulese consists of apricot, honey, and pear with the needed acidity to match the texture of the flan. The flavors of the wine and dessert will go really well together."

And as always, if wine isn't your cup of horchata, feel free to throw a couple Coronas and Dos Equis in the cooler. They'll hold up just fine with this spread.

Now, andele! Start squeezing those limes. You're going to need a lot of them.

Shrimp Ceviche with Coconut Milk, Chile, and Cilantro

Adapted from a Tyler Florence Recipe, Serves 8

1-1/2 lbs. extra-large or jumbo shrimp, peeled

1-1/2 cups unsweetened coconut milk

1/2 cup fresh squeezed lime juice

3/4 cup finely diced red onion

2 cloves of garlic, grated

1 (or 2) serrano chiles, thinly sliced

1/2 bunch of cilantro, chopped

salt to taste

Bring a large pot of water to boil for the shrimp and add in a generous handful of salt. Add in the shrimp and allow to cook for 2 to 3 minutes, just until pink. Immediately transfer them to an ice bath to cool.

Drain the shrimp, pat dry, and cut into 1-inch size pieces. In a large bowl, combine the coconut milk, lime juice, onion, garlic, chiles, and cilantro and season with salt. Add in the shrimp and allow them to marinate, refrigerated, for about 1/2 hour.

Serve in martini glasses.

For the grilled swordfish soft tacos, I'd recommend picking up 4 or 5 swordfish steaks (to serve 6) and marinate them in fresh lime juice, fresh orange juice, fresh oregano, and garlic for an hour...no longer. Grill the steaks, about 4 minutes a side then transfer to a platter and cut into chunks for easy taco building. Whip up some chipotle-lime aioli by combining mayo with some chipotle in adobo, lime zest, and juice. Shred some green cabbage and slice some avocado. Tacos are ready for the table.

The peach salad could not be easier. Slice up some perfectly ripe (I prefer slightly under ripe) peaches, thinly sliced some red onion, add them to a bowl with a handful of baby arugula. Squeeze some fresh lime juice on top, a drizzle of olive oil, and toss. Crumble some queso fresco on top and serve.


(Watermelon-Basil Margarita, Mexican street corn, and dulce de leche flan recipes are linked above in the menu)

weekend dinner party

Just about three years ago, when I started my first job out of college, I just happened to find myself on the set of Tyler Florence's Food Network show, Tyler's Ultimate. For me, this was the ultimate. I had peaked. I had landed my dream job on the first go around. Where could I possibly go from here? My job entailed seeing, watching, and interacting with a guy with immense talent and undeniable passion for his craft on a daily basis. Oh, and getting to steal a bite or two of whatever he was whipping up for that day's show.

So on the first day of filming, it was Tyler's Ultimate Grilled Leg of Lamb. To put this into context, I had just won the damn lottery. Lamb? Lamb is my jam. And lamb cooked by Tyler Florence himself? Put a fork in me.

And then give me an actual fork, please.

A tiny plate of sliced, grilled leg of lamb atop a cushion of soft, lemony chickpea puree, and thoughtfully sprinkled with a raisin-caper salsa verde, and mache salad was handed to me. And when I put that bite into my mouth, I kid you not, I had an overwhelmingly emotional reaction. I must have let out a laugh. And then a look of straight up awe. And then looked around to see if anyone was watching me (read: judging me) have this celestial experience. It was above and beyond one of the most perfect bites I had ever encountered. Tyler, hats off, my man.

Of course I rushed home with the recipe and made it one Summer night for friends and family (I believe Arax recently mentioned to me that it's still one of the best things she thinks I've ever made) and the rave reviews kept coming. This recipe, for lack of a better word, is special. And I mean really, really special. The flavor profile is deeply complex yet approachable and it's one of the most impressive spreads I can think of. And with that, I hope you give it a try.

Jon Troutman from Cork'd is back with your wine pairings for this week's spectacular menu:

gres des vosges cheese, baguette, green grapes, olives
Alsatian Riesling: "As a soft, more mild cheese, you're not going to want to overpower this with a big, intense red wine. Instead, opt for something more nuanced and subtle. As they say, if it grows together, it goes together. This cheese is from the Alsace region of France; pick up an Alsatian Riesling and you'll have the perfect pairing."

grilled boneless leg of lamb with lemony chickpea puree and raisin-caper salsa verde

Southern Rhone Red: "I hate to sound like a broken record, but if it grows together, it goes together. A classic pairing for lamb is a red wine from the Southern Rhone region of France. The Southern Rhone has a bit of a Mediterranean climate influence from its location in the south of France, and it's not unusual for these wines to pick up rustic olive flavors. With the capers in the salsa verde, this dish has its own slight Mediterranean feel to it. Combine the two and your mouth is in for a serious treat!"

peach cobbler

Quarts de Chaume: "I love peaches. Outside of seersucker, there's nothing that screams Summer more than a fresh, juicy peach. This special moment deserves an equally special wine! Quarts de Chaume in France's Loire Valley is a minuscule region producing some of the best dessert wines you'll ever find from the Chenin Blanc grape. Find a friend to split a bottle though, as half bottles start around $30 and can climb higher. Believe me, they're worth every penny."

A Ridiculously Easy Peach Cobbler

Serves 6

1 stick salted butter, melted
1 cup plus 3 tablespoons granulated sugar, divided
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
3 to 4 ripe peaches, peeled, pitted, thinly sliced
1/2 teaspoon cinnamon (optional)

Heat oven to 375°.
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 peaches with the remaining 3 tablespoons of sugar and 1/2 teaspoon of cinnamon. Arrange the peach slices over the batter. Bake for 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 warm with a little heavy cream, whipped cream, or a scoop of vanilla ice cream.

weekend dinner party: memorial day

Anyone else confused as to what today's date is? I couldn't even tell you what month I thought it was when I was walking into work this morning. 8:30am and dressed in an airy, light cotton dress I was already feeling the nearly oppressive heat. And after a quick glance at my faithful Outlook Calendar, May 26, 2010 was confirmed. May? You could have told me July and I would have believed you. August, even, and I don't think I would have flinched. There's probably a term for this condition. I fear it's got something to do with aging (we won't go there). But as evidenced by my scatterbrain, well, that term won't be crossing my mind any time soon.

What were we talking about?

Ah! Memorial Day Weekend is up on deck and the implications of this long weekend make my heart flutter. Why? Because I'm beach and boat bound. And beaches and boats yield the happiest version of me I know. Throw in some great food and drink and I'm on a straight up high. And so, the plan to achieve said euphoria is as follows:

chipotle pulled pork sliders topped with red cabbage-apple slaw

2007 Seghesio Family Vineyards Zinfandel

grilled chicken under a brick with citrus, garlic, and smoked paprika

potato salad with salsa verde

watermelon salad with feta and mint

Unoaked Chardonnay from Burgundy

strawberries and blueberries over vanilla ice cream drizzled with black pepper-balsamic syrup

Madeira

Remember on Monday how I mentioned picking up a big ole pork butt? Well, now you know why. By throwing that into a slow cooker with a few BBQ spices for a few hours and putting together a tangy slaw, you'll have the makings for the world's best appetizer: pulled pork sliders on potato buns. Bam.

And as for the wine pairing? Jon Troutman of Cork'd says: "Zinfandel can serve as the ultimate BBQ red wine this summer. The jammy berry and spicy flavors that many have can play well with a chipotle sauce and other sauces with a 'zing' to them. But, choose wisely; those with excess alcohol levels (15.5% and higher) can be tricky to pair with foods as the alcohol dominates the flavor. 2007 Seghesio Family Vineyards Zinfandel."

And given my experience at a Cork'd tasting with BBQ ribs and sparkling rosé (the left-field pairing of the century), I imagine that could be an equally interesting option with these sliders as well.

Chipotle Pulled Pork Sliders

2 lbs. boneless pork butt
1 yellow onion, chopped
3 cloves of garlic, finely chopped
2 tbsp. (more or less depending on your heat tolerance) of chipotle in adobo
1 bottle (12 oz.) of your favorite BBQ sauce (I recommend Sweet Baby Rays)

Place pork into lightly greased slow cooker. Combine onion, garlic, chipotle, and BBQ sauce and pour over the pork. Cover and cook on the Low setting for 7 to 9 hours. (Make this the day before the bash.) Shred the meat with two forks. Serve on mini potato buns (non-negotiable) with a small spoonful of slaw (recipe follows).

As for the slaw, feel free to go the classic route or omit it all together. But a red cabbage and apple slaw with fennel and dill and a yogurt-based dressing just sounded way too lovely to pass up. Click here for the recipe, courtesy of Gourmet, many, many moons ago.

For the grilled chicken under a brick, follow this recipe from Bon Appetit. But here are my alterations: swap the Hungarian sweet paprika for Spanish smoked paprika and bump up the garlic. The herbs, I'll leave up to you. I trust you. Promise.


Potato Salad with Salsa Verde

3 lb. small red potatoes (or fingerlings)
3/4 cup salsa verde (Jamie Oliver, you are a God)
1/2 cup mayo (or try greek yogurt as a substitute)
a couple handfuls of baby arugula

Place potatoes in a large pot, add water to cover, and season liberally with salt. Bring the water to a bowl and then allow to simmer for 10 to 15 minutes. Drain and allow to cool.

In a large bowl, combine the salsa verde and mayo. Add in the cooled potatoes and baby arugula and toss until every potato is perfectly coated with dressing. Taste for seasoning then adjust with salt and pepper.

Watermelon Salad with Feta and Mint

1 (5 lb.) watermelon, chopped into bite-size chunks
2 tbsp. fresh mint, chopped
1/2 cup feta, crumbled
1 small red onion, finely chopped
1/4 cup freshly squeezed lime juice
1/2 cup extra-virgin olive oil
salt and pepper to taste

In a small bowl, whisk the lime juice, olive oil, and mint together. In a large bowl, add the watermelon, red onion, and feta. Pour the dressing on top and toss. Crumble the feta on top and toss again just before serving.

And to sip? Jon recommends: "Chardonnay has taken a beating from the mainstream press lately for being over oaked and ubiquitous, but there are plenty of options out there that serve as the perfect chicken pairing. Look for something either lightly oaked or unoaked, especially those from Burgundy. While the very best Burgundies can get super pricey, I'm going to let you in on a little secret. St-Aubin is home to some of the most value-driven and under-appreciated Chardonnay in the world."

For dessert, we're keeping things super simple, because quite frankly, that's all I know how to do. Slice up some strawberries and add them to a bowl with plenty of fresh blueberries. Grate the zest of an orange on top and add a sprinkle of sugar. Set them aside and let them do their thing.

In a small pot, add in 1 cup of balsamic vinegar with 3 tablespoons of sugar and a few cracks of black pepper and swirl it all around. Crank up the heat to medium-high and allow it to reduce while checking in and stirring it occasionally. Once it's the consistency of syrup, immediately remove it from the heat.

Add a scoop or two of vanilla ice cream to a bowl, spoon on a generous portion of berries, and drizzle with a bit of the balsamic-black pepper syrup.

And don't think we didn't match up a cocktail for dessert. Jon? "Madeira wines are often reserved by many only for cooking, but the best Madeira can make for an awesome pairing option. Usually reserved for chocolate, Madeira might not be a traditional pairing, but it should play nicely with the black pepper-balsamic syrup. Look for "Bual" or "Malmsey" to appear on the label, which indicates it's a sweeter Madeira."

Now, take a bow. And then a seat. And enjoy every single bite and sip.

cork'd content: food and wine pairings

Food and Wine: A Pairing Should Fit the Bill

By Jon Troutman

I was recently out to eat at a restaurant in downtown New York City that inspired this piece. While the name of the establishment will remain nameless, I've noticed this particular restaurant's downfall becoming a trend, sweeping across both Manhattan and the nation as a whole. The issue that I've experienced, is with the pricing and quality of wine lists that are completely out of line with the pricing and offerings from a kitchen. The following description of incongruity between food and wine is not unique to restaurants. This same principal should be applied when preparing a meal at home...

My friend and I showed up for dinner decked out in our finest jeans, t-shirts and sneakers. A casual spot, we were led to our table by an unkempt, disheveled looking teenager and presented menus and a wine list. For food, we had an assortment of gourmet dishes to choose from, including a "chicken cutlet sandwich" and a "cheeseburger with sweet fries." Nope, these were not kids menus.

After a quick dinner menu perusal, I flipped open the wine list. With over 150 wines by the bottle and 20 wines by the glass, there was a major French influence to the list. The least expensive by the glass pour was a Loire Valley Saumur -- priced at $11 per glass. By the bottle there were verticals of Dom Perignon and Opus One. Suddenly I asked myself, "should I be wearing a collared shirt?"

You wouldn't serve Beluga Caviar with Lay's potato chips for scooping, would you?

For that very same reason, you shouldn't serve a bottle of 1990 Dom Perignon alongside Popcorn. The two may complement each other. In fact, the two might even enhance one another. Like your Uncle Charlie who always seems to have a gas-attack when company is around; it's funny, it might even work in the right situation, but it's just plain inappropriate...read the rest on Cork'd (and get involved in the Comments section!)