Submitted by Wine Reviews from the Wine School
We finally got it! We are now, officially, the “Best Place to Fall in Love” with wine and food. We knew that already, but gosh darn it, this makes me happier than a squirrel in a nut shop. So happy, in fact, that my craptacular cynicism had devolved into sentimental goofiness. Oh well. Yah!
credit: midorisyu
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Submitted by Chef Tom Cooks - Recipe Blog
1 lb. lean ground beef
2 tablespoons olive oil
1 small yellow onion, finely diced
1 small green pepper, seeded and finely diced
1 clove garlic, finely diced
1 cup ketchup
2 tablespoons mustard
1 tablespoon apple cider vinegar
1 teaspoon Agave nectar
1 teaspoon paprika
1/2 teaspoon ground cloves
kosher salt, to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Cayenne pepper
Heat the olive oil in a large skillet over medium heat. Add onion, pepper, and celery. Cook for about 10 minutes. Add garlic and cook another 3 minutes. Add the ground beef and cook for about 8 minutes or until browned. Add the ketchup, mustard, vinegar, Agave nectar, paprika and ground cloves, then cook over medium-low heat, stirring frequently. About 30 minutes later, season with salt, black pepper and cayenne pepper. Serve on rolls.
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Submitted by Barry’s Wine Notes & Memories
A warm evening..but I needed a red….the phone rang and rang and rang..meal constantly interrupted…but that’s the name of the game in my business.The wine kept me sane 
Fritz Waßmer Spätburgunder ‘R’ 2004
Baden, Germany
This is my style of Spätburgunder…or maybe it should be Pinot Noir..as this is SO Burgundian..we should be moving the borders of Baden over the Rhine. I have drank this a couple of times with friends..and noone has raved as I have…’different folks for different strokes’….delicate..but lovely middle fruit…..quite full, but no heavyweight…smells delicious…tastes perfect…just goes down a treat…..desert island…..a case of this..and wait for the native girls to attack me. See what Pinot does to me!!!
Points 18
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Submitted by Barry’s Wine Notes & Memories
Having been a music lover for as long as I can 
remember..I could probably find a song to fit
every wine situation….
Dinah Washington’s ‘What A Difference A Day Makes’..could apply to a few recent wines…but with this repeat drink from just about 12 months ago..it needs to be ‘ What A Difference A Year Makes’.
Back then the wine was pleasant but showing only it’s bear bones…a gawky youth…one year on..and this has developed beautifully.
Reinhold & Cornelia Schneider
Weisse Burgunder
Spätlese ‘Trio’ trocken 2005
Baden, Germany
A definite hint of smoky woodlands…and sweet oak..tantalising the nostrils..same cream on the palate..like a peach in a bowl of cream….the acidity wrapped around..a delightful drink…and the rest( a large glass) in the bottle..was still perfect 2 days later.
Points 16.75
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Submitted by Wine Reviews from the Wine School
On May 24, 1976, a little blind tasting took place in Paris. France’s historic wines were being tasted and judged alongside ones from a handful of upstart California wineries.
Spoiler alert: The California wines won.
The Movie Bottle Shock tells the fictionalized story of Chateau Montelena’s rise from obscurity to triumphing over a few of the top chateaus in Burgundy.
Like any Hollywood film “based on a true story,” Bottle Shock dramatizes the events that happened at Chateau Montelena preceding the historic tasting. But no matter. Bill Pullman tempers his swaggering Jim Barrett with just enough sensitivity that one can’t help cheering on this lawyer who attempts his dreams at being a winery owner. Chris Pine plays Bo, Barrett’s son, a somewhat irresponsible young man attempting to grow up under the weight of his watchful father’s gaze, all while yearning for his father’s acceptance. Freddie Rodriguez as Gustavo Bambrila rounds out the cast at Montelena - he’s a winemaker working for Barrett, yet fulfilling his own passions and making wine on the sly.
The highlight of Bottle Shock is Alan Rickman portraying British wine merchant Steven Spurrier, owner of the now-gone Caves de la Madeleine. Caves is Spurrier’s struggling wine shop, and it is due to the urging of the fictional Maurice (the excellent Dennis Farina) that Spurrier decides to host the historic blind tasting; thus, upping and going to California to choose which wines will compete. Rickman is excellent in every scene. His Spurrier is cool and put together, but not without a healthy sense of British deprecation.
Bottle Shock is a fun movie, even if it does take license with the story behind the story. Filmmakers Randall Miller and Jodie Savin themselves readily admit that it was the Barrett’s story that most moved them and their idea was to create an authentic film more accurate in spirit than in actual detail.
And with it’s great cast, Bottle Shock is sure to please. For those who are looking for the wine history behind the movie, pick up George Taber’s Judgement of Paris.
If you’re in the mood to kick back and enjoy a laugh or two, with the exquisite Napa Valley as backdrop, then go see Bottle Shock. Rickman is a delight - most especially in his scenes with Dennis Farina - and as far as movies about the underdog upsetting the not-so-underdog goes, this is a good one.
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Submitted by Chef Tom Cooks - Recipe Blog
1/2 cup ketchup
1/2 cup mayonnaise
1 tablespoon dill pickle, finely diced
1 small stalk celery, finely diced
Mix all ingredients and place in the refrigerator for about 20-30 minutes.
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Submitted by Chef Tom Cooks - Recipe Blog
I always prefer to mix my own cocktail sauce, that way I can control how much kick it has!
1/2 cup ketchup
2 tablespoons horseradish
1 tablespoon fresh squeezed lemon juice
2 drops of Worcestershire sauce
Tabasco sauce, to taste
Mix all the ingredients together and put into the refrigerator for about 20-30 minutes. Let stand at room temperature for about 30 minutes before using.
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Submitted by Chef Tom Cooks - Recipe Blog
2 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar
1 1/4 cups buttermilk
3 eggs
6 tablespoons butter, melted
RASPBERRY SAUCE:
2 pints raspberries
1/2 cup superfine sugar
grated rind of 1 orange
Stir dry ingredients into a large bowl.
Beat buttermilk and eggs at low speed using whisk attachment of Handy Mixer cordless beater in a medium bowl. Slowly add melted butter.
Make a well in center of flour mixture. Add buttermilk mixture to well using a beater attachment, slowly blending at low speed until all liquid ingredients are incorporated. Then beat at high speed until smooth, reserve liquid. Puree raspberries in food processor or blender until smooth. Blend in sugar and orange rind and enough of reserved liquid until sauce is desired thickness.
Pour 1 cup of waffle batter into a preheated, well-greased waffle iron and cook until golden. Serve with Raspberry Sauce. Garnish with walnuts and fresh raspberries,if desired.
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Submitted by Chef Tom Cooks - Recipe Blog
I mentioned last week that I was about to launch a new “Cooks Store” where you can get great deals on cooking and kitchen products.
Go take a look for yourself and all the new deals going up everyday:
Start browsing now for great bargains on the following types of products:
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Submitted by Wine Reviews from the Wine School
Similar to what video did to the radio star in the 80’s, tourism has had a massive effect on wine tasting in Napa over the last 10+ years. It’s not that you can’t find a great winery tasting and tour in Napa, but it is getting progressively harder to find one that is personalized or for free. As the wines of Napa have grown to greater levels of fame over the last few decades, more and more people have wanted to visit this beautiful region and experience the wines. This is a great thing on social, economic, industrial, and personal levels.
However, as with any developing industry, the region has had to develop an infrastructure to support its growth. Infrastructure, including tasting rooms, tour guides (although many people fulfill these roles for the sheer joy of it), advertising, insurance premiums, not to mention the wine being poured all cost money. One of the natural by-products of growth is that some of the personal touches are lost. A winemaker can’t conduct tours for hundreds of people everyday. Who would make the wine? Even still, it’s not unheard of for a Napa winemaker to make time to meet visitors who show a true interest in what the winery is doing.
So, is it really all that unreasonable for a winery to ask for a “nominal” tour/tasting fee to cover tourism expenses? One school of thought is that this should all be part of the cost of advertising. If someone is allowed to taste a wine, the chances increase that they may buy it at some point. Another way of thinking of it is if people are seeking out a winery to visit, then there’s nothing wrong with charging for tourism. If people didn’t find value in it, then they wouldn’t pay for it. Some wineries take the middle ground and waive the tour/tasting fee if you buy wine right at the tasting room.
Increased tourism in Napa arguably has both positive and negative aspects, but keep in mind there is no denying that Napa has been a driving force for the American wine industry. Where would the rest of California, Washington, or even Oregon be if there hadn’t been a Napa? If you can appreciate that, you’ll realize that sometimes you can still have your wine and taste it too - even if it does end up costing you a few dollars for a tour.
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Submitted by Barry’s Wine Notes & Memories
Name me one German wine region….
Mosel..you answer…Ok..another…Rheingau, Pfalz, Baden, Franken..maybe Ahr…..now you are struggling..(unless you are a complete wine freak). Mittelrhein would not be in there...If it is..name me one grower……see what I mean. The wines were never that great…bottled only for the masses or used for that ’sekt’ stuff. The renaissance was started by Peter Jost von Hahnenhof in Bacharach…and has continued with a whole host of youngsters bringing quality to the area. One such grower is Dr. Randolf Kauer..also in Bacharach. He has vines in some of the best vineyards in Mittelrhein
The Spätlese trocken 2007 was impressive…so I was looking forward to the Kabinett. I wrote recently about the different ’styles’..what is dry etc..but if I had to draw a yardstick..the 2 wines from Kauer are what I expect to get….from the info on the bottle.
As the Dramatics once sang.. ‘WHATCHA SEE IS WHATCHA GET’!
Kauer Bacharach Wolfhöhle
Riesling Kabinett trocken 2007
Mittelrhein, Germany
Aroma of green juicy apples..touch of lime…steely…is a perfect way to describe it.
There is some banana fruit trying to force it’s way through..but needs a few months to grow….the acidity is lively and racy…but not over dominant..as I said..it is what it says it is…..
Points 16.25
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Submitted by Chef Tom Cooks - Recipe Blog
2 medium ears of sweet corn, husks removed
2 medium yellow summer squash, cut in half lengthwise
1/2 small sweet onion cut into 1/4 inch slices
2 jalapeno peppers
1 garlic clove, minced
1 tablespoon fresh basil, minced
1 1/2 teaspoons fresh oregano, minced
1/4 teaspoon salt
1/4 teaspoon ground cumin
6 8-inch flour tortillas
1 cup Monterey Jack cheese, shredded
1 tablespoon canola oil
Grill corn over medium heat for about 10 minutes while turning the corn every few minutes. Then grill the squash, onions and jalapenos on the grill and cook for 10 minutes, turning once. Remove and let cool slightly. Remove the corn from the cobs and chop the squash and onion. Then seed and chop the jalapenos. Place in a large bowl. Stir in the basil, oregano, garlic, salt and cumin. Place a 1/2 cup of the filling on one side of each tortilla. Sprinkle with the cheese. Fold the tortillas over the filling. Use a large skillet to cook the quesadillas over medium heat with a little oil. Cook for 1-2 minutes on each side. Cut into wedges and serve.
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Submitted by Barry’s Wine Notes & Memories
Rebholz Riesling vom Buntsandstein
Spätlese trocken 2007
Pfalz, Germany
After drinking the 2003…I decided to try the other ‘extreme’..the newly born 2007.
Ripe grapefruit…minerals at the back palate…slimline..up-front acidity..ripling waves on the tongue..infantile at the moment…if it turns out better than the 2003..which methinks it will..then drinking pleasure is ensured.
Points 16.25 at the moment…
As the notes are short…I thought I’d add some garden photos…the backdrop to many of the photos on the blog. It occurred to me how like wine-making a garden is. You only get out of it what you put in…cleaning & watering etc…means a groan or two once in a while..but then you sit in it..with a glass (or two) of wine..and think…isn’t this great?
Refresh page to see the snail
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Submitted by Chef Tom Cooks - Recipe Blog
Greetings food friends,
I have some great news! In addition to the new recipes I post daily, wouldn’t you also like access to a collection of over 38,000 recipes? Of course you would! I just added a new “Recipe Directory” to the site that features thousands of recipes organized by category. I hope you enjoy. Also, check back soon for my new online store featuring great cooking products and insanely low prices.
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Submitted by Barry’s Wine Notes & Memories
Diel Cuvée Caroline Spätburgunder 2005
Nahe, Germany
Looking forward to this one…..
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Submitted by The Cheap Gourmet
My husband’s birthday is July 31st. He’s turning 40, so I wanted to get him a gift that would be memorable. With the passing of my mother, handling of her estate and our upcoming move, I didn’t have time to head to the Mall and spend endless hours searching for the perfect birthday gift. Instead, I decided to locate something spectacular online. And, guess what? I hit the jackpot!!
I discovered, GreatClubs.com; a website that offers just about any kind of “gift that keeps on giving”. They offer Beer of the Month, Chocolate of the Month, Wine of the Month, Cigars, Flowers, Coffee and even Pizza of the Month! Since my husband is a connoisseur of beer, I chose to subscribe to the Beer of the Month Club.
The Beer of the Month Club allows you to choose the length of your subscription; from one month to one year. I elected the one year subscription because I know my husband is going to flip over this gift. Besides, the annual subscription gives you an extra $25 in Club Cash. With this added bonus, Brad will receive what I refer to as the “Baker’s Dozen of Beer.” In essence, using the extra $25 he can receive an extra month of beer for the price of 12 months. I love bargains, don’t you?
This monthly beer club includes a 12-pack of four different microbrewed beers from around the country. Each month, Brad will receive a collection of these unique mircobrewed beers right to our doorstep. With the cost of gas these days, I’m thinking of ordering everything online! He’ll also receive a monthly newsletter, “Beer Expeditions”, which provides information about the various beer selections. Another nice feature of Beer of the Month is members receive discounts on any additional purchases. If Brad falls in love with a particular microbrewed beer, he can order more of it through the club at a discounted price.
Hopefully, Brad won’t be reading The Cheap Gourmet blog this month. I’d hate to ruin his birthday surprise! However, I did want you to know about this service. All I ask is that you keep his gift a secret until July 31st 
If you are looking for a gift that keeps on giving, check out GreatClubs.com. I’m seriously contemplating joining the Chocolate of the Month club and giving it to myself for my upcoming 50th birthday on July 27th. There’s nothing wrong with treating yourself to a milestone birthday gift is there??
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Submitted by Chef Tom Cooks - Recipe Blog
1 lb. boneless, skinless chikcen breasts
3 tablespoons canola oil
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1 teaspoon minced garlic
1 Tablespoon fresh basil
1 tablespoon fresh oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1 lb. summer squash, sliced thick
1 lb. tomatoes, washed and cut into wedges
Cut chicken into 1 inch cubes. Mix oil, lemon juice, and rind, garlic and herbs together in a shallow dish. Stir in chicken cubes, coating all surfaces with the mixture. Cover and refrigerate for 20-30 minutes. Alternate chicken, squash and tomatoes on 4 skewers, leaving a small space between each piece. Brush each kebab with the remaining marinade. Grill the kebabs over medium heat. About 4 inches above the heat source. Grill for about 10 minutes turning the skewers every 2-3 minutes. Serve once chicken is cooked through and the vegetables are tender.
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Submitted by Barry’s Wine Notes & Memories
From nowt comes nowt..as they say in parts of North England…from nothing comes nothing elsewhere maybe…basically…you only get out what you put in!
I read quite a few wine magazines…and all have their regular tastings.The secret
is..when a wine has made a top spot..search and find AT ONCE..or you may never know how it was.
By the time most magazines are on the market..some of the wines are sold out. My success at finding these wines has been about 50%.
‘Weinwelt’ is a very good German magazine…and regularly have tastings on various parts of Germany. So it was that the latest one was on Rieslings 2007. The had tried over 1500…and the wine below came out on top. I managed to find 3 bottles…at € 14 each.
Geheimer Rat Dr. von Bassermann-Jordan
Auf der Mauer Riesling 2007
Pfalz, Germany
Day 1
Riesling and Minerals go together like Sausage and Mash…and this one is packed full at the moment..but awkward..no real harmony..after tasting it ..the marking of 93 points seemed too high…..that’s about 18 in my language….!!!….I don’t doubt it was the best of the wines tasted…but on checking the others..none was above €15..and some of the wines I have tried recently were not in their choices….so…pop the cork in..try in vain..to find something next day.
Points 16.25
Day 2
A meal of light curry in coconut milk….give it a chance again…wow…what a change..full aroma of yellow fruits…broad structure developed..layers of fruit on the palate..lovely weight…but keeping it’s dry mineral style…some honey..slightly creamy..very good finish..absolutely delicious with the food..and had the bottle been FULL..I would have tried to finish it. A two day wine..maybe even a three day one..as Lyle found out…
Points 17.5
Strangely..the Hirsch Gaisberg Riesling from the previous post…was poor the next day…
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Submitted by ChiefWino
After a visit to Oyamel last evening, I had a craving to crack open a bottle of Baja California Grenache scored from a recent visit to the Witch Creek Winery tasting room in Historic Julian, California.
The 2006 Guadalupe Valley Grenache opens with alluring red fruit aromas–strawberry, raspberry with a whiff of toasted oak and spice. Fairly light in body, the wine delivers loads of juicy fruit flavors with integrated oak. Finishes off with soft and gentle tannins. Its a fabulous summer-sipper, especially served slightly chilled. A definite far cry from the often green and stemmy examples of Grenache coming out of the Borja region of spain.
The winery only sells direct at its homebase in Carlsbad or the tasting room in Julian.
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Submitted by Chef Tom Cooks - Recipe Blog
The summer is prime time for outdoor grilling but as with everything, we must think about safety. Use these simple guidelines to grill your food safely and prevent harmful bacteria that can cause food-borne illness.
1. Defrosting:
Always defrost your meat and poultry completely before grilling so it cooks more evenly. Take your meat out of the freezer the night before and let it defrost in the refrigerator for safe thawing. Only use the microwave to defrost if the food will be grilled immediately.
BBQ Grill
2. Marinating:
Always marinate food in the refrigerator, not at room temperature on the counter. If you plan on using some of the marinade as a sauce for the cooked food, reserve a portion of the marinade before putting any raw meat and poultry in it. Throw away any remaining marinade that has touched raw foods after you are done.
3. Transporting:
When transporting food from one location to another, keep it cold to reduce the growth of bacteria. Always try to keep the food at 40° F or below. Transport thefood in the coolest part of the car and in an iced cooler if possible.
4. Cooler Safety:
When using a cooler, keep it out of the direct sun. Avoid opening the lid too often. Use separate coolers for perishables and beverages. Never reuse the ice in a cooler that was storing raw meats.
5. Keep Everything Clean:
Always use clean utensils and platters when cooking and serving. To prevent food-borne illness, never use the same platter or utensils for raw and cooked meat and/or poultry.
6. Cook Thoroughly:
Cook food to a safe internal temperature to kill any harmful bacteria. Meat and poultry cooked on a grill can brown rapidly on the outside. Use a food thermometer to ensure the food has reached a safe internal temperature. Whole poultry should reach 180° F; breasts, 170° F. Hamburgers made of ground beef should reach 160° F; ground poultry, 165° F. Beef, veal, and lamb steaks, roasts and chops can be cooked to 145° F. All cuts of pork should reach 160° F.
7. Keep Hot Food Hot:
Always keep food hot until served (140°F or warmer). Keep cooked meats hot by setting them to the side so they are not directly above the hot coals. The cooked meat can also be kept hot in a warm oven (approximately 200° F), or in a chafing dish.
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Submitted by Barry’s Wine Notes & Memories
A garden party…with lots of good food and pleasant company. The host, Volker, had a good dry Riesling on offer..screw cap..ideal..no need to keep pulling corks. I got my wine glass..and he appeared with ‘another’ bottle…which had to be hidden from the guzzlers.(smile)…so it was placed beneath the other bottles in a tub of iced water. I managed to drink about two-thirds before our fellow wine-lover, Robert, knowing I would be on something better, ‘found’ the hidden treasure and finished it off!
Konrad Sauvignon Blanc 2006
Marborough, New Zealand
A bouquet of lime citrus..bright and fresh…palate the same..but no exaggerated gooseberries…softer..some creaminess..not as dry as most……pleasant drinking for a secretive treasure.
Points 15.5
And so the next day…..
Hirsch Gaisberg Riesling 2005
Kamptal, Austria
With petrol so expensive..my visits to the filling stations are not maybe as often as before..I sniff as I fill the tank..petroleum junkie!!
Yellow-gold colour…smokey-flintstone tones…then an excellent elegant petroleum aroma..wow..and the wine still so young…the first sip confirms what I had hoped for..this is classy Riesling…spices..mineral fragrance..medium bodied…but the wine is ‘dry’..as I like it…crunchy maybe describes it better…I read that it was too young…well…I’d drink this daily…but it will age beautifully….buy a couple of bottles..and lay it down for as long as you can resist.
Points 17.75 +
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Submitted by Chef Tom Cooks - Recipe Blog
Ingredients:
5 lb. fresh beef brisket
2 oz bbq brisket rub (recipe suggestion)
1 pints beer
1 large spanish onion
3/4 cup cider vinegar
1 lb. chipotle pepper
Procedure:
Chop the chipotle pepper, and onion then add it to a bowl with the 1/4 of the spice rub and the beer and vinegar to make a marinade.
Pour the marinade over the brisket and marinade overnight
Drain marinade and pat the brisket down. Put the brisket in a heavy roasting pan and pat 3/4 remaining rub over the brisket.
Place in a 300 degree F oven for about 2 hours.
Sprinkle with the remaining rub and cover with foil. Cook for 1-2 more hours minimum or until tender.
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Submitted by Chef Tom Cooks - Recipe Blog
-4 pound slab of spare ribs
2 tablespoons Sweet paprika
1 tablespoon Old Bay seasoning
1 1/2 teaspoons high quality Chili powder
1 1/2 teaspoons Granulated brown sugar
1 1/2 teaspoons Freshly-ground black pepper
3/4 teaspoon Garlic powder
3/4 teaspoon Onion powder
1 tablespoon White vinegar
1/2 teaspoon Salt
In a bowl, mix together the paprika, vinegar, Old Bay seasoning, chili powder, sugar, black pepper, salt, garlic powder and onion powder. Rub half the mixture all over the slab of spare ribs, on every side. Save the other half of the dry rub mix for later.
Place ribs in shallow roasting pan, meaty side up. Roast in very hot oven, 450 F degrees, 30 minutes. Continue baking in a moderate oven, 350 F degrees, about 2 hours. Half way through take some of the drippings and mix them with the remaining rub and baste the ribs with the mixture.
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Submitted by Wine Reviews from the Wine School
Pewsey Vale 2006 Riesling, Edna Valley (AU)
Discovery 2006 Sauvignon Blanc, Marlborough (NZ)
Cousino-Macul 2006 Antiguas Reserva Chardonnay, Maipo (CH)
Di Majo Norante 2006 Sangiovese, Molise (IT)
Maysara 2005 Pinot Noir “Jamsheed “, Willamette Valley (OR)
Las Rocas 2006 Garnacha di San Alejandro, Calatayud (SP)
Marquis Philips 2006 Shiraz, Southeastern (AU)
Jardin 2005 Cabernet Sauvignon, Stellenbosch (SAfr.)
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Submitted by Wine Reviews from the Wine School
Studert-Prum 2005 Wehlener-Sonnenuhr Riesling Kabinett, Mosel (GER)
Discovery 2006 Sauvignon Blanc, Marlborough (NZ)
Cousino-Macul 2006 Antiguas Reserva Chardonnay, Maipo (CH)
Di Majo Norante 2006 Sangiovese, Molise (IT)
Maysara 2005 Pinot Noir “Jamsheed”, Willamette Valley (OR)
Montebuena 2005 Rioja (SP)
Ch. Haut-Bernasse 2005 Cotes de Bergerac, Bordeaux (FR)
Thorn-Clark 2006 “Terre Barossa”, Barossa Valley (AU)
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