bargainsonwine

Let your zucchini grow

 

 

STUFFED SQUASH with JK Chardonnay

Yes, let your zucchini or patty pan squash grow, at least big enough to be stuffed. Everyone

thinks over grown squash is tough or tasteless, Not true at all. Some of my most creative

meals centered around the BBQ include one of these delicious long large plump veggies with

any stuffing from ground meat to seafood.

Now if you don’t have a garden or don’t know anyone with a squash garden (highly unlikely,

but possible) stop by your weekend farmers market and ask any of the growers displaying

squash they will be happy to help.

Now when I say large squash I mean LARGE 14 to 16 inches long as big around as your

two hands. Sliced in half lengthwise with the seeds and pulp scooped out, just use a

tablespoon. Only scoop out one of the halfs. If the cavity does not look big enough scrape

out a little more of the flesh so you have a cavity that will hold lots of stuffing.

 

3 new wines 30 new recipes

So over the weekend starting with dinner in rutherford, foo foo food, really good but sparse

to a birthday party here in the “hood” featuring 12 hour smoked brisket, carolina pulled

pork, hoppin john salad with molasses dressing ( my recipe) and two kinds of cole slaw

finished off by homemade vanilla ice cream made with new zealand honey on a double dark

chocolate fudge brownie. Then comes sunday and I need to create something to go with

the Doce Robles sy-rific-cab. so what goes with a syrah cabernet blend that is really long on

flavor and finish. What else but Ale marinated T-bone steaks with beer-B-Q-sauce.

Remember it takes a lot of good beer to make good wine so it makes sense to cook with it.

Problem is I usually have to buy twice as much as the recipe calls for; (hic)

Anyway I thought it would be the perfect compliment to the Doce wine and I was right the

rich BBQ flavors with the meatyness of the syrah and the spice of the seasoning with the

tannins of the cab. OOH baby

you’ll need about 35 minutes for prep, minimum 4 hours to marinate and 10 to 12 minutes

to grill for medium rare, your call. recipe serves 4.

GRILLED T-BONES IN BEER BBQ SAUCE

4 t-bone steaks 1 inch thick

1/2 cup pale ale

1/4 cup chili sauce

3 tblsp olive oil

1 tsp salt

1 tsp dried crushed oregano

2 cloves garlic, minced (or crushed from a jar)

1/2 tsp crushed red pepper (don’t worry does not make it hot)

2 fresh large portabellos, cleaned

1 medium sweet onion cut into 1/2 inch slices

2 cups cherry tomatoes halved ( this time of year pick them from your garden)

BEER B QUE SAUCE

Trim fat from the steaks. Place steaks in a large resealable plastic bag in a shallow pan or

tray. For the marinade , in a small bowl, combine ale, chili sauce, 2 tblsp of the oil,the salt,

oregano, garlic, and crushed red pepper. Pour marinade over steaks. seal bag; marinate in

the frig for 4 to 24 hours, I like at least all day so I prep in the early morning, turning the

bag 2 to 3 times.

beer-B-Que sauce: in a medium saucepan, cook 1/2 cup chopped onion in 1 tblsp hot oil

until tender, stir occasionally. stir in 1/2 cup pale ale, 1/2 cup chili sauce, 1/4 cup packed

brown sugar, 2 tblsp yellow mustard, 1 tblsp red wine vinegar, 1 tblsp worcestershire

sauce,1/2 tsp salt, and 1/2 tsp hot pepper sauce. bring to boiling, reduce heat. simmer

about 15 minutes or until sauce thickens. makes about 1 cup.

Now ready to grill the steaks. Drain steaks discarding marinade. Brush the mushrooms and

onions with remaing 1 tblsp of oil.

Grill steaks on the rack of an uncovered grill directly over medium coals for 10 to 12

minutes ( medium rare ) 12 to 15 min ( medium ) turn steaks ONCE halfway through

grilling, ONCE. While steaks are grilling add onions and mushrooms to the grill for 8 to 10

minutes, turn once halfway through grilling.

When mushroms and onions are cool enough to handle thinly slice mushrooms and seperate

onions into rings.

Serve steaks garnished with mushrooms, onion rings, tomatoes and Beer-B-Que sauce.

And of course Doce Robles Sy-rific-cab from your bargains on wine sampler pack.

So now you probably want to know what to serve it with. I am a big fan of grilled fresh corn

on the cob with mayonaise dressing.

GRILLED CORN WITH MAYO DRESSING

4 ears of fresh corn, ends trimmed, soaked with husks on in water for 20 minutes.

1 tblsp vegetable oil

1/2 cup mayonnaise

1 clove garlic minced

1/2 tsp paprika

1/4 tsp hot pepper sauce

4 ounces grated aged parmesan

peel back husks but do not remove, scrub with soft brush to remove all the silk. Brush corn

with oil fold husks back around corn and tie with kitchen string. Grill over medium coals for

20 to 25 minutes, turning occasionally.

meanwhile in a shallow dish combine mayo, garlic, paprika and hot pepper sauce.

To serve remove husks, spread corn with mayonnaise mixture, sprinkle with cheese to coat.

serve with steaks.

Ready Set Go

Ok Lots to talk about after 8 months of silence, can you believe it, I can’t. We are going to

offer you some really great affordable wines and fun food recipes to go with them. I also

want to hear all your comments and suggestions. Wines you want to know about,

suggestions for recipes or comments and suggestions about my recipes. This is going to be

a down to earth colaboration of great food and wine so make sure I hear from all of you. I

got my first comment today and decided that person deserved a little recognition. Sooo I

am going to send them a bottle of one of our first three wines signed by me with the

number #1 on it. Someday this bottle 0f wine, at Christy’s, will probbly auction off for

ten’s of thousands of dollars. Somebody is going to be number 2 will it be you. Working on

some recipes for the Doce,41st Ave and Jk for this week so keep in touch and remember –

comment, comment, comment.