Wine Dinner on September 20th

8 Comments

Attention anyone living in the Northern Kentucky or Greater Cincinnati area 🙂

We will be having a Wine Dinner at the Hyde Park Remke bigg’s, tomorrow Friday September 20th at 6 pm.

Wines from Washington State and Oregon will be featured

Menu will include the following:

Mini Lump Crab Cakes with Corn Salsa paired with
Sokol Blosser Evolution White

Steamed Mussels in white wine paired with
Acrobat Pinot Gris

Endive and Apple Salad paired with
A to Z Chardonnay

Crab Stuffed Tilapia with Roasted Red Pepper Sauce, served with a Lemon, Asparagus Orzo Pasta with Goat Cheese paired with
Erath Pinot Noir

Grand Tiered Mousse paired with
Willamette Valley Vineyards Riesling

$25 per person

Come and enjoy a lovely evening with great wine and fantastic food!!

Hope you can join us, to make reservations please call 513-619-5454  🙂

Advertisements

Summertime Pasta!

Leave a comment

IMG_20130522_155103

Summertime, don’t you love it 🙂

I love it when its not “humid” 😦  if you have a breeze then its not that bad, but here in the Greater Cincinnati/Northern Kentucky area it seems to be humid a lot…or maybe its just that I only remember when I’m hot and humid instead of when its just hot without the humidity 😛

I recently bought some nice mini heirloom tomatoes and some oyster and shiitake mushrooms, not really sure what I was going to make when I got home but I knew I’d come up with something.

Once I got home I had some fresh spinach (from my Dad’s garden), I thought salad but then I was like I know pasta!!

I also had some fresh mozzarella, lets talk fresh mozzarella for a minute…I LOVE IT!!!

Give it to me any way and I love and for the summer once your tomatoes come up in your gardens 🙂
You can make Insalata Caprese with tomato slices, sliced fresh mozz, fresh basil, a touch of salt a drizzle of oil olive and you have it

mozz

Now I like balsamic vinegar on mine and most of the time I only use the vinegar and no olive oil, and as I’ve said in several posts we sell a fantastic balsamic vinegar, this is so important to spend a little more money and get a good aged balsamic vinegar.  The difference will change you life…okay maybe not your life but your taste buds will be very happy 🙂 

So back to Fresh Mozzarella, it comes in many forms as you can see

sizes

For this dish I had the Ciliegine already in my fridge so that is what I used

and here is what else I put in my Summertime Pasta!!

Ingredients

IMG_20130522_151645

I started in skillet with a little olive oil and crushed red pepper, which you can leave out if you don’t like a little heat 🙂

IMG_20130522_152344

then I added my shallots and mushrooms, cooked them until a nice brown in color

IMG_20130522_152756  IMG_20130522_152844

Then I added the tomatoes, some red wine & balsamic 

IMG_20130522_153158    IMG_20130522_153408

I scrapped the bottom of the pan to get up all those good brown bits
Added a lid and turned it on medium low till all my tomatoes in all
their juiciness burst 🙂

IMG_20130522_154026

I added my cooked pasta and fresh spinach

IMG_20130522_154702  IMG_20130522_154801

just tossed that through and added my fresh Mozz (ciliegine)

IMG_20130522_154910

and then served it right on up 🙂

IMG_20130522_155151

IMG_20130522_155457

Recipe

1 pkg. spaghetti, cooked as directed
1 – 2 pounds mini heirloom tomatoes (cherry or grape tomatoes will do)
1-2 large shallots, sliced
8 oz – 12 oz mushrooms (I used oyster and shiitake)
2 tsp. fresh garlic, I wanted more garlic  so I used 9 cloves 🙂
2 tbsp. olive oil
1/2 – 1 tsp. crushed red pepper flakes
3/4 – 1 cup sweet red wine***
1/4 cup good balsamic vinegar
2-3 cups packed fresh spinach
1 container of fresh ciliegine mozzarella
salt and pepper to taste

***Red Wine note – I used 100% concord grape wine, red moscato would work too, but can use red or a nice white as well, this is up to you and what you like…don’t want to add wine, add a little more balsamic and some of the pasta water to make it more saucy.

Cook pastas as directed

In a large skillet over medium heat add oil and crushed red pepper flakes if using, once oil is hot add mushrooms and shallots, cook until nicely caramelized.  
Then add tomatoes, red wine, balsamic and grated or minced garlic, stir, scrapping the brown bits off the bottom of the skillet, cover and turn on medium low.  

Once tomatoes start to soften and burst, taste for seasonings add salt or pepper if desired, drain pasta, add pasta to skillet along with spinach, toss through just as spinach starts to wilt, then fold in the mozzarella and serve!!

servings 4 to 6, cut in half for 1-3 servings.

Just look at that mozzarella melt…Love it…I hope you make this and enjoy!!!

IMG_20130522_155703

Strawberry Bruschetta

1 Comment

IMG_20130423_174635

A friend of mine was coming over because we were going to go see Theresa Caputo – The Long Island Medium.  She was in town doing a show, and if you know who she is or watch her show then you know who I’m talking about, no we did not get read.
But the show was much more then that, it was great experience and I’m happy for the people who came and might have gotten a glimmer of hope and peace.

And since we were not going to be having dinner, I thought maybe a little appetizer and a glass a wine before hand would be nice.

I had been thinking of this recipe and how I wanted to make it a little different then other recipes…well it came to me…maple syrup 🙂

(you can see from the pictures I cut the recipe in half, the recipe below is the full recipe)

Ingredients

IMG_20130423_154400

Dice the strawberries

IMG_20130423_153627

add balsamic vinegar and maple syrup

IMG_20130423_154705                                IMG_20130423_154846

add a pinch of salt and stir, let set for 1 hour

IMG_20130423_155902 IMG_20130423_155004

add maple syrup to ricotta and a pinch of salt, stir

IMG_20130423_155355  IMG_20130423_155657 IMG_20130423_155459

Slice your baguette, brush with olive oil, bake to brown

IMG_20130423_170537   IMG_20130423_170717IMG_20130423_170927

till light brown

IMG_20130423_172844

stack your basil leaves on top of one another, and roll like a cigar

IMG_20130423_173113 IMG_20130423_173212

Chiffonade

IMG_20130423_173251  IMG_20130423_173333

Ready to assemble 

IMG_20130423_173507

spread ricotta, then top with strawberries

IMG_20130423_173745  IMG_20130423_173926

then basil….One done 🙂

IMG_20130423_174020

The rest done 🙂

IMG_20130423_174846

Recipe – makes 18 – 20 pieces

14 strawberries, diced (1 1/4 cup)
2 tbsp. plus 1 tsp. maple syrup
2 tbsp. good balsamic vinegar
 couple pinches of salt (I used Kosher)
1 cup ricotta cheese 
18 – 20 slices of a baguette
olive oil
Fresh Basil, chopped

In a small bowl add diced strawberries, vinegar, 2 tbsp. maple syrup and a pinch of salt, stir to fully coat all the strawberries, set aside for for 1 hour, stirring about every 20 minutes. You can leave longer, the strawberries will start to release their juices, this is a good thing since we will be using all the left over juice.

In another small bowl add ricotta and remaining maple syrup, along with a pinch of salt, stir to fully combine, keep in refrigerator until ready to use.

Take slices of baguette and brush with olive oil and bake on a baking sheet at 400 degrees until lightly brown.   Let cool.

Putting them together, divide ricotta among the slices of bread and spread over top, top ricotta with strawberries, but try not to get too much of the juice, you can drain, but reserve the juice for a tip later in this post.

Take you basil leaves and stack them on top of one another and roll like a cigar, take your knife and slice roll (like in photo above), this is called Chiffonade.

Top the strawberries with a few pieces of the basil and serve with the beverage of your choice…ours was some Sweet Strawberry Wine 😛

These were so delicious, what great appetizer for a party or a great dessert after a summer meal.  It’s light and it really it the spot 🙂

IMG_20130423_174703

Okay now I told you to keep the juice from the strawberries…which is now Strawberry Maple Balsamic Vinegar
Which you can put on a salad like I did, or you can whisk in a 1/4 cup of extra virgin olive oil as well and toss with your lettuce or mixed greens.
This would be great on a salad with sliced strawberries and candied pecans too!!

IMG_20130426_140054  IMG_20130426_140408

Pork Saltimbocca

7 Comments

IMG_20130417_182002

Saltimbocca is a dish (popular in southern Switzerland, Italy, Spain and Greece) made of veal lined or topped with prosciutto and sage.

Again I use pork, from my recent purchase of a pork tenderloin, I also had Saltimbocca at a local Italian restaurant and it was so good, that I thought I would make it with my pork.
There are many, many recipes out there, but this is one I came up with, hope you will like 🙂

Ingredients

IMG_20130417_171320

Place cutlet between wax paper or plastic wrap and pound thin

IMG_20130417_171801                       IMG_20130417_171938

Place sage leaves on pork, then top with prosciutto

IMG_20130417_172611                    IMG_20130417_172132

Place paper back on top of prosciutto, and lightly pound a couple of times

IMG_20130417_172254                     IMG_20130417_172343

Dredge cutlets in flour, add oil and butter to skillet of medium high heat

IMG_20130417_174411                      IMG_20130417_174514

prosciutto side down first, browning on both sides

IMG_20130417_174852

IMG_20130417_175146

Place on baking sheet top with sliced Mozzarella, set aside

IMG_20130417_175415

drain most of the oil/butter from the skillet, add wine

IMG_20130417_180655                        IMG_20130417_180812

let reduce to about 1/2 cup, while scraping the brown bits from the skillet

IMG_20130417_181353

once reduced add a couple pinches of sugar & remaining butter to finish

IMG_20130417_181500

place cutlets under the broiler until cheese is melted & browned

IMG_20130417_181756

Then serve, I serve mine with polenta

IMG_20130417_181905

IMG_20130417_182351

Recipe

1 Pork tenderloin, slice in half lengthwise, then each half cut into 3 pieces, so you have 6 pieces in total
Fresh Sage leaves, 4 to 6 leaves per cutlet
1/2 cup flour
4 tbsp. olive oil
3 tbsp. butter, divided
8 oz. mozzarella, thinly sliced, 2-3 per cutlet
6 oz. white wine
Prosciutto – 1-3 pieces per cutlet, depends on how much you want
a couple pinches of sugar

Place each cutlet between wax paper or plastic wrap, pound thin to about 1/4 inch thick.  Place sage leaves on top of pork, then lay prosciutto over pork and leaves, allowing it not to hang over the sides.
Place flour in a shallow dish, dredge cutlets in flour, in a skillet add oil and 2 tbsp. butter and saute cutlets prosciutto side first, flipping and browning on both sides.  When cutlets are done browning place on baking sheet top with sliced mozzarella, set aside, 6 minutes before you are ready to serve, place baking sheet with pork under the broil, just until cheese is melted and brown.

For sauce

Once you cook the last of the cutlets, drain most of the oil/butter, add the wine and with a wooden spoon scrape up the brown bits from the bottom of the skillet.  Once the liquid has reduced to a about 1/2 cup add a couple pinches of sugar and the remaining butter and serve over the Saltimbocca.

Serve with the side of your choice, this time I made some polenta.

Enjoy!!

IMG_20130417_182230

Pork Scallopini with Mushrooms

7 Comments

IMG_20130415_180656

Recently I had bought a pork tenderloin, it was garlic and black pepper crusted.  You can get just a plan tenderloin as well, but this was the one on sale 🙂

So I wanted to make a couple of dishes out of it and this is the first one.

Scallopini (which is the English usage), which is a cutlet and most often used is veal or chicken, pounded thin and coated in flour, sauteed, then served with a tomato or wine based sauce.

You start with this process when you also make Saltimbocca (which is what I did with part of the tenderloin, post to come) and Piccata which then you would make a lemon & caper sauce. (which I bought the capers, intending to doing Piccata as well, but I didn’t and just grill the rest of the pork, but I will do a blog on Piccata at some point 🙂

Mushrooms are used a lot with the sauce, and I roasted up some asparagus to serve as a side.

Ingredients

IMG_20130415_171447

take pork cutlet, place plastic wrap on top and bottom

IMG_20130415_171822

pound the cutlet to about 1/4 inch thin, if you don’t have a meat mallet
use a bottom of a saute pan or skillet…it will work

IMG_20130415_171915      IMG_20130415_172105

In your skillet over medium high heat add oil & butter

IMG_20130415_172520

Dredge your cutlet in flour and shake off access,
once butter has melted add your cutlet to hot skillet
flipping  to brown on both sides

IMG_20130415_172544               IMG_20130415_172720

meanwhile, chop shallots, garlic, & rosemary

IMG_20130415_173208

once brown remove from skillet, set a side
you can use a piece of foil just to tent over cutlet

IMG_20130415_173337

to the skillet add mushrooms and shallots

IMG_20130415_173552

cook until everything is golden

IMG_20130415_174153

add beef base, hot water and wine, stir in

IMG_20130415_174505           IMG_20130415_175835

add brown sugar and rosemary, stir

IMG_20130415_174356

then stir in cream and add a little more butter to finish it off

IMG_20130415_175918                        IMG_20130415_180005

drizzle asparagus with olive oil, salt and pepper
roast in oven

IMG_20130415_174752

Serve sauce over cutlets with asparagus

IMG_20130415_180239

just delicious it was 🙂

IMG_20130415_180554

Recipe

1 pork tenderloin, cut in half lengthwise, then cut each piece into 3 pieces, you will have 6 in total
4 tbsp. butter, divided
4 tbsp. olive oil
1/2 cup flour
1-2 shallots, chopped
1 8 oz. pkg. sliced mushrooms
2 tsp. brown sugar
1/2 cup white wine
1/2 cup hot water
1/2 tsp. beef base paste
4 garlic cloves, minced
1 tsp. fresh rosemary, finely chopped
3/4 cup heavy cream

Take cutlets, place between to pieces of plastic wrap or wax paper, pound thin to about 1/4 inch thick.
add flour to a shallow dish, dredge cutlets in flour and shake off access, in a large skillet add oil and 2 tbsp. butter.  Saute cutlets over medium high heat, brown on each side, and almost cooked through (meat will continue to cook some removed from heat, so don’t over cook) place on platter, tent with foil and set aside.

Add another tablespoon of butter to skillet add mushrooms, shallots and garlic, cook until golden stirring not to burn(adjust your heat if it starts to burn).

Add wine, beef base and hot water, stir to mix around,  then add rosemary and brown sugar and let mixture reduce by a 1/4.  Stir in cream then add last tablespoon of butter, pour sauce over cutlets and serve.

I roasted the asparagus in a 400 degree oven for about 10 minutes, just until tender.

Enjoy!!!

It’s Spring time ready for some Very Berry Sangria

Leave a comment

Very Berry Sangria

  • 1 bottle Smoking Loon Cabernet Sauvignon 2007 (CA)
  • 1/2 cup raspberries (fresh or frozen)
  • 1/2 cup blackberries (fresh or frozen)
  • 1/2 cup blueberries (fresh or frozen)
  • 1/2 cup strawberries (sliced)
  • 1 12 oz. bottle of ginger ale
  • 1/2 cup sugar
  • 2 oz. blackberry liqueur

Toss the wine, the berries, the blackberry liqueur and the sugar in a pitcher, cover and place in the refrigerator overnight. Pour in a bottle of chilled ginger ale just prior to serving. Add ice in either the pitcher or individual glasses. Enjoy!