bargainsonwine

sierra winter

Yee Ha! let it snow. Winter in El dorado and the Sierra’s is definitely a season all by itself.

It is pouring here at 2500 ft but the snow level is dropping and will be down here tomorrow.

We are already at 150% of normal for rain and snow and we’ll be skiing until June this year,

PERFECT. It’s been a lot of this weather for the last two weeks. We had our last party of the

season Sunday, boxing day, at Roy and Chris’s with their usual awesome spread of

traditional English foods. I was lucky enough to be invited for Christmas dinner with the

family, plus the party. Prime rib, BBQ turkey, Yorkshire pudding and gravy,roasted root

vegetables, brussels and bacon but the best is at the end. Christmas pudding which you

are only allowed to have if you wear the paper crown from the “cracker”and sing your part

of the 12 days of Christmas, yes for those of you who know me, I sang, no way was I

missing my first chance at Christmas pudding especially since it takes a whole year to be

ready to eat, yup a year in the making. It’s the English answer to fruit cake.

So with all this rich food and now this weather I had a craving for soup. It didn’t take long

for me to decide on Mom’s minestrone with a few twists to pump up the hearty. Weather

like this a great fire and a bowl of soup full of fresh vegetables and legumes sprinkled with

fresh grated parmesan and some good bread, terrific.

So of course I am in need of a little dinner while I am making the soup. Remember the

seafood newburg recipe well I had about two cups left. Why not use it as a creamy pasta

sauce. Whats better than lobster, crab, shrimp and scallops in a creamy sherry sauce over

penne. I took the two cups of newburg added a little milk and a splash of sherry to thin it

out and tossed it with about 8oz (dry) cooked penne a half cup of shredded mozzarella and

fresh cracked pepper. Mac & cheese at its highest level. Its worth making the newburg just

to use it as a pasta sauce.

OK now the soup, I must admit I get a little carried away I like to make about 8 to 10

quarts so I can freeze some and have it for lunch’s or take a thermos full snow skiing a few

times. So the recipe below is about half that amount, feel free to go in any direction you

want, more or less, but you’ll be sorry if you go less.

HEARTY MINESTRONE

2 qrts water or beef broth

1 4oz jar beefox powdered bouillon powder ( not needed if you use beef broth)

1 lb fajita cut sirloin beef cut into 1/2 pieces

1 tbsp olive oil

3 large garlic cloves chopped

1 large onion chopped, 1/2 ” pieces

1/2 cup chopped fresh parsley

2 small zucchini cubed

12 small brussel sprouts quartered ( mom used cabbage, you can to if you like)

1/2 lb fresh green beans cut to 1/2

″

lengths

1 – 15oz can each of lima beans, garbanzo beans and sweet peas – drained

1 15oz can red kidney beans drained

1/2 lb button mushrooms sliced and cut in half

1 medium parsnip peeled and cubed

1 28oz can crushed tomatoes

1 15oz can diced tomatoes italian style ( S&W)

1tsp dried basil ( increase to taste)

1tsp dried oregano ( increase to taste)

salt and pepper – to taste

2 cups small elbow macaroni – dry

In a really large stock pot at least a six qt and 10 is better, I use my big pasta pot, add the

water and beef bouillon or the beef broth on medium heat.

In a medium skillet brown the beef in the oil add the garlic and onion and saute until garlic

is soft, add meat, onions and garlic to broth. Add all other ingredients except pasta and

bring to a low boil and cook 30 min stirring frequently. reduce heat and simmer 1 to 1/2

more hours stir every 10 to 15 min’s, taste frequently and adjust seasonings to taste. 20

min’s before done add dry pasta and cook until done.

serve a big bowl of this soup sprinkled generously with fresh parmesan cheese and a loaf of

crusty bread, and a glass of JK pinto noir, enjoy and let me know how you like the

soup. And for those hearty souls a few dashes of crystal hot sauce is a winner.

christmas

The party season is slowing down after a whirlwind of events. Nancy and Mickie had a great

gathering of friends from the “Hood” Friday night. Lots of great little apps and a Crab &

shrimp chowder to start with that was really unique, followed by a perfect prime rib with

garlic mashed potatoes and fresh green beans and my favorite of the night a seafood pasta

all made from scratch. Jimmy and Tom had great gathering of friends down in Galt with to

much food to list. And of course our Monday night gathering of “hoodlums” at Giovanni’s

and Sherry’ s.

The prime rib was perfect but I thought a little twist on that would be really interesting. If

you had the deep fried turkey at thanksgiving you probably still have the turkey fryer close

by and the peanut oil so why not a deep fried prime rib. Why not, so I gave it a try.

No need to search for a good recipe because here it is. this recipe creates a delectable deep

fried prime rib your guests will love. It is one of the moistest and tender prime ribs you’ll

ever have and it is really so simple, everyone will be delighted and amazed at your culinary

skills.

You will need:

one large prime rib, size depends on how many people you wish to serve, get to the butcher

and have one cut for you usually about 8 to 10 oz per person boneless 12 to 14 oz on the

bone

3 gallons of peanut oil

2 tsp garlic powder

2 tsp rosemary, fresh is best chopped fine

2 tsp course salt, preferably sea salt

2 tsp of fresh ground pepper

It would be helpful if your turkey fryer has a basket you can lower slowly into the oil, or a

large hook to lower with. The day before you are going to fry your roast you will need to

prepare the rub and the meat.

In a small bowl, mix together the garlic powder, rosemary, salt and pepper. Rub this

mixture over your entire roast including the ends then place in a covered dish and

refrigerate overnight.

Take the roast out of the frig 2 hours before you are going to fry. It needs to be at room

temperature and well drained of any juices before frying.

Heat the oil to 360 degrees. TURN OFF THE GAS then lower the roast slowly into the oil.

relight the gas and bring the temperature up to 350 degrees. You will need to fry the roast

for 4 minutes per pound for medium, 3 1/2 min per pound for medium rare.

When your ready to take the roast out TURN OFF THE GAS before lifting out of the oil.

Place the roast in a large pan on paper towels or bread to drain. Let it rest 10 to 15 min

then slice and serve.

So there you go a great entry for you Christmas dinner, BUT what about breakfast, dinner is

usually late in the afternoon and the kids will be hungry after opening all those presents.

How about oven french toast, it was one of my favorite discoveries from Peggy in Indiana

You will need a really large cookie sheet or more than one depending on the size of your

crowd.

1/2 cup butter melted

1/2 cup sugar

1 tsp Cinnamon

3 eggs

1/2 cup milk

1/2 cup orange juice

1/2 tsp vanilla

1 large loaf of french bread – sliced

Put 1/4 cup of the melted butter and 1/4 cup of the sugar on the bottom of your pan. Whisk

O.J . milk, vanilla and eggs in a large bowl. preheat oven to 400 degrees. Dip bread slices

in egg mixture and layer on top of the butter and sugar mixture. sprinkle remaining butter

and sugar mixture on top of bread slices.

Bake 10 minutes then turn and bake another 10 minutes, serve with your favorite syrup

some scrambled eggs crisp bacon and fresh fruit like kiwi, papaya, mango and fresh berries.

And of course for the adults in your group don’t forget the Bellini’s, Brut champagne, a

splash of chambord and some apricot nectar mixed and served just like a mimosa. That will

keep your crew going till dinner.

Merry Christmas to all – see you tomorrow with a few more things you can try.

christmas eve – traditional seafood feast

Christmas Eve, a perfect time for that special dinner with immediate family and close

friends. It really adds to how special the holidays are. It was always such a tradition when I

was growing up and coming home from college to Josephina’s Italian seafood feast was just

incredible. It starts with planning the menu and deciding where to shop for the best

seafood. We have a few good choices here from a really good super market to a fresh

seafood market, with lots of live choices, down in Sacramento.

You can set this all up as a buffet or as a family style meal whatever your crowd warrants. I

like using small round chafers and let everyone serve themselves, set the table though as

you don’t want them wandering around cracking the crab, shells a flyin.

depending on the size of your family you can pick all or any of these recipes and add a few

more if you like. A nice fresh salad of baby greens thin sliced red onion, orange slices (

either blood orange or clementines) grapefruit slices, avocado wedges, sliced black olives,

cherry tomatoes and blue cheese crumbles with a raspberry or pomegranate vinaigrette is a

great compliment to the following recipes. And don’t forget a nice loaf or two of fresh baked

crusty bread from your local bakery and don’t worry about having to much bread as you can

use left overs for tomorrows dressing or make your own bread crumbs, never throw away

left over or stale bread.

THE MENU

seafood newburg in puff pastry shells

pan roasted dungeness crab OR sauteed king crab in white wine

oysters Rockefeller w/ tomato and provolone AND OR clams casino

cod fish cakes with egg sauce ( my all time favorite)

oven BBQ shrimp

oven roasted green beans and broccolini

corn pudding (not a desert) DON’T PASS THIS ONE UP IT’S ONE OF THE GIRLS FAVORITES

pineapple whip – this is desert

SEAFOOD NEWBURG serves 10 to 12

2 cups lobster meat

2 cups firm white fish like cod or sea bass

1 cup cooked medium shrimp ( cut in half )

1 cup bay scallops

6 tbsp unsalted butter

sea salt and white pepper

1/8 tsp nutmeg

4 tbsp flour

1/8 tsp paprika

2 tbsp dry sherry

2 cups light cream

10 pepperidge farm puff pastry shells ( or any brand available)

melt butter in large deep skillet, add lobster, stir often until butter turns red, remove

lobster. Add flour to butter stir until smooth. Add cream gradually until smooth and

thickened. Add all ingredients to sauce, cook until hot stirring often. Season to taste with

salt and white pepper, if to thick add a little milk. keep hot and spoon into pastry shells

when ready to serve. CAN BE MADE A DAY AHEAD AND REHEATED.

PAN ROASTED DUNGENESS CRAB serves 8

3 – 2lb dungeness crabs, cooked, cleaned, legs separated at all joints, body cut into 4

pieces

1 stick 1/4 lb unsalted butter

4 tbsp olive oil

5 large garlic cloves peeled and chopped

1 tbsp minced fresh thyme

2 tbsp lemon zest

4 tbsp lemon juice

sea salt and fresh ground pepper

handful chopped Italian parsley

lemon slices for garnish

On the stove in a Large, Large, Deep, Deep skillet or Wok heat butter, oil, garlic, thyme and

lemon zest over medium high heat until hot and garlic is softened. Add crab and season to

taste with salt and pepper to taste. Mix well to coat and continue to toss until crab is hot.

Place crab in large heated serving bowl covered with foil or small chaffing dish,drizzle with

lemon juice and scatter parsley on top keep warm until ready to serve.

SAUTEED KING CRAB IN WHITE WINE serves 8

10 tbsp olive oil

3 – 4 lbs king crab legs cut into 4 inch pieces

1/2 cup chopped scallions

2 tbsp chopped parsley

1 tsp red pepper flakes

2 cups white wine

1 lemon and 1 lime juiced

8 tbsp butter

sea salt and fresh ground pepper

Heat oil in LARGE DEEP SKILLET OR WOK over medium high heat, Add crab and cook 2 – 3

mins, Add scallions, parsley, pepper flakes and wine. Cook to reduce wine by 1/3 6 to 8

min. Add lemon and Lime juice cook 2 – 3 min, stir in butter one tbsp at a time to thicken,

adjust sauce with salt and pepper to taste, cook until crab is hot tossing frequently. Place in

large warm serving bowl or small chaffing dish and keep warm until ready to serve.

COD FISH CAKES ( my all time favorite )

1 box salted codfish – freshened and chopped

6 medium potatoes – peeled and cubed

1 tsp pepper

2 eggs

2 tbsp butter

flour

oil for frying

Follow directions on box for freshening cod fish. Cook potatoes in salted water, mash with

pepper, eggs and butter, mix well, add codfish and mix really well. Refrigerate covered for

3 to 4 hours. Remove from frig and form into 2 to 3 oz patties, coat both sides with flour.

Fry in hot oil in a shallow skillet until both sides are browned, serve hot with egg sauce.

EGG SAUCE

3 cups white sauce ( 3 cups milk, 6 tbsp unsalted butter, 6 tbsp flour, 1/2 tsp paprika, sea

salt and white pepper - melt butter in saucepan. add flour, paprika salt and pepper to

taste. Stir until blended and smooth, add milk very slowly, stirring constantly to avoid

lumps. Cook until smooth and thickened, if to thick thin with milk )

3 hard boiled eggs, coarsely chopped

sea salt and white pepper

mix all together serve hot over cod fish cakes.

OYSTERS ROCKEFELLER serves 8 to 10

24 fresh oysters on 1/2 shell

2 cups frozen spinach steamed, water pressed out, and chopped

1 small onion diced

1/2 cup Italian bread crumbs

1/3 cup parmesan cheese

1/4 tsp cayenne pepper

fresh ground black pepper

1/2 cup white wine

12 slices ripe tomato ( cut in half – 24 pieces )

24 pieces of provolone cheese ( about the size of the oysters )

mix spinach, onion, bread crumbs, parmesan, cayenne, pepper to taste and wine in medium

mixing bowl, mix well. divide mixture evenly on 24 oysters, top with piece of tomato then

piece of provolone. Bake 12 to 14 min in 450 degree oven or until top is browned.

CLAMS CASINO serves 8 to 10

12 large hard shell clams (Quahogs) steamed, shucked and chopped, reserve shells

1 10oz can chopped clams

1/3 cup chopped onion

1/3 cup celery, chopped fine

1/3 cup green pepper, chopped

1/3 cup butter

Italian seasoning

4 large garlic cloves peeled and chopped

1/2 cup white wine

Italian bread crumbs

grated sharp cheddar cheese ( cracker barrel )

6 slices bacon cooked and crumbled

In large skillet melt butter, add onion, celery, green pepper, italian seasoning and garlic

cook over medium high heat until vegetables are soft. Add wine and clams mix together,

add bread crumbs until a soft moist consistency. Fill clam shells with mixture, top with

cheese and bacon. place on baking sheet – bake at 350 degrees until cheese melts and tops

are lightly browned.

OVEN ROASTED BBQ SHRIMP serves 8

24 large u-20 shrimp, deveined, split shell on

3/4 cup BBQ sauce

4 lemons, zest removed and juiced – reserve all

1 tsp fresh ground black pepper

1tsp salt

fresh parsley chopped

1/2 cup dry white wine

In medium mixing bowl combine BBQ sauce, lemon juice, ground pepper, salt, parsley and

wine, whisk to combine. Add shrimp and toss to coat. Place shrimp in roasting pan. Roast

in oven at 450 degrees for 8 to 10 mins. or until done, serve hot.

OVEN ROASTED FRESH GREEN BEANS AND BROCCOLINI serves 10

2 bundles of fresh broccolini - washed with ends trimmed

2 lbs fresh green beans – trimmed and washed

1/3 cup olive oil

sea salt and fresh ground pepper to taste

Heat oven to 425 degrees, arrange washed veggies on large cookie sheet, coat with olive oil

and salt and pepper. Roast 15 to 18 minutes until crisp at edges – serve warm

CORN PUDDING

2 tbsp chopped green pepper

2 tbsp chopped green onion

2 tbsp clarified butter

2 cups whole corn

2 eggs lightly beaten

1 cup shredded cheddar cheese

1/4 cup all purpose flour

1 tbsp sugar

1/2 tbsp salt

1 cup 1/2 and 1/2

4 oz green chili peppers diced

2 oz diced pimento

Preheat oven to 350 degrees, mix all ingredients together and pour into a 9x2x13 baking

dish, bake for 1 hour. serve warm

DESERT - GRANDMA PHOEBE’S PINEAPPLE WHIP

3 packages unflavored gelatin ( dissolved in a little cold water )

3 cups boiling water

1 cup sugar

2 20 oz cans chunk pineapple

1 small carton of heavy shipping cream

In a large mixing bowl add hot water to dissolved gelatin, sugar, the juice from two cans of

pineapple, stir to combine, let set until thickened. Add pineapple chunks to the gelatin and

mix well. whip cream until it holds firm peaks, fold into gelatin pineapple mixture,

refrigerate for several hours or overnight. Serve in small bowls.

Well all of these recipes are best accompanied by JK Estates or wildfire white wines,

chardonnay, divinity or trinity, the Jk pinot noir and stray dog zinfandel also work really

well. Enjoy and let me hear about your experiences, or suggestions with any of these

recipes.

Merry Christmas

winter nites are here

Wow, what a crazy two weeks since thanksgiving. Everyone wants there event first so they

can capture all their friends. Every night has been serving wine or cooking food. I must

admit I have never done two deep fried turkeys in two weeks. But after getting back from

Cory an JJ’s everyone wanted to know what dinner was all about in Texas . Well

thanksgiving dinner was ” by request” my deep fried turkey. The folks here around the lake

got so excited that they asked me to do one Tuesday nite for Jim and Carol’s b-day party. I

never realized just how easy the turkey was to do if that was all you were responsible for,

they were really happy, they all said they have never had a turkey so moist. I think Bruce is

going to hire me for holidays. So this is going to lead us to Xmas dinner after I tell you

about tonight.

Yup its Friday nite, no commitments for tastings, amazing. Time to spend a nite at home

getting gifts ready to ship to Texas and Paso for the G-Kids. Its been rainy, cold and snowy

for days. Spent most of the day out in the “snitzing” a mix of snow and raining here in the

mountains. Had a great grilled pastrami sandwich about 1:30 s0 was pretty convinced

dinner wasn’t going to be much. But it never fails once I got the fire going drug out the

wrapping paper and boxes and realized that “hey its winter” time for a manhattan and some

comfort food.

My favorite manhattan is really simple, just the basic my Dad and my uncles used to drink.

4 oz whiskey or bourbon, 1 oz sweet vermouth, 4 to 6 dashes of bitters, 2 cocktail spoons

of cherry juice and 2 cocktail cherries. Mix it all together and pour over a glass of ice. It

takes at least one to make dinner.

Yes, like I said a big lunch so maybe a simple winter dinner. just happened to have a 1/2

bag of supreme seafood mix in the freezer. What goes with that, what else but penne and

vodka sauce. The best vodka sauce I ever had was the one Giovanni taught me.

1 lb penne pasta - cooked al dente, with olive oil in the water

SAUCE

1/2 bag frozen mixed seafood soaked in cold water for about 15 Min’s

1/4 cup olive oil

1 small chopped onion

1 cup vodka

3 1/2 cups marinara sauce

salt and white pepper to taste

1 cup 1/2 & 1/2

In a large skillet – I really only like to use Le creuset – heat oil over medium heat, add

onions and saute until transparent. Add vodka, don’t flame, reduce by half over medium

heat. add marinara and seafood simmer to reduce about 10 min’s. Season with salt and

pepper to taste. Add cream and simmer while pasta is finishing. Drain pasta toss together

with sauce, garnish with fresh basil and grated romano. Serve with an Irish vineyards pinot

grigio and eat in front of the fireplace or wood burning stove. OK back to wrapping and

boxing.

next we’ll look at some Christmas dinner ideas, How about Deep fried Prime Rib YUP DEEP

FRIED, cheesy scalloped potatoes, chorizo cornbread stuffing a couple of fun holiday

veggies like baked acorn squash with fresh cranberries, grandmas rolls and Ruth’s Indian

pudding and bread pudding. OH yes lets not forget x-mas eve with a main focus of whole

roasted dungeness crab, west coast fresh this time of year.