Monday, September 11, 2017
In a small bowl, combine the pineapple juice, soy sauce, horseradish, parsley, 3 teaspoons sesame oil, honey and pepper. Pour 2/3 cup marinade into a large resealable plastic bag; add salmon and green onions. Seal bag and turn to coat; refrigerate for 1 to 1-1/2 hours, turning occasionally. Add remaining sesame oil to remaining marinade. Cover and refrigerate for basting.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, skin side down, covered, over medium heat or broil 4 in. from the heat for 8-12 minutes or until fish flakes easily with a fork, basting frequently with reserved marinade. Yield: 8 servings.
Originally published as Pacific Rim Salmon in Taste of Home August/September 2008, p4
Serves: 4-6 servings
2-3 lbs. of bone-in beef short ribs
1 tablespoon of coconut oil
15 oz. can of tomato sauce
½ cup of balsamic vinegar
4 whole dried dates
6 garlic cloves, smashed
1 teaspoon of black pepper
2 tablespoons of course sea salt
1 tablespoon of dried rosemary
1 tablespoon of dried sage
1 tablespoon of garlic powder
1 tablespoon of onion powder
1 tablespoon of paprika
1. In a small bowl, mix together course sea salt, dried rosemary, dried sage, garlic powder, onion powder, paprika, and black pepper.
2. Pat dry bone-in beef short ribs. Rub spice blend into both sides of the short ribs.
3. Heat a large skillet to medium high heat. Add coconut oil to pan and sear the short ribs for 2-3 minutes per side or until slightly browned.
4. Put the short ribs in a slow cooker with a tomato sauce, balsamic vinegar, whole dried dates, and smashed garlic cloves.
5. Cook for 4-6 hours on low or until beef is tender.
6. Serve with Honey Roasted Carrots Notes: Recipe from Practical Paleo
Thursday, September 7, 2017
2 (8-ounce) bottles clam juice
1 cup (1/2 inch) diagonally sliced snow peas
3 cups water
1 cup shelled green peas (about ¾ pound unshelled)
1 tablespoon olive oil
¼ cup (1 ounce) grated fresh Parmesan cheese
¼ cup minced shallots
1 ½ teaspoons chopped fresh or ½ teaspoon dried thyme
½ cups Arborio rice or other short-grain rice
1 teaspoon grated lemon rind
1 1/3 cup dry white wine or dry vermouth
¼ teaspoon black pepper
¾ pound medium shrimp, peeled and deveined
1. Bring clam juice and water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. Heat oil in a large saucepan over medium heat, add shallots, and cook 1 minute. Add rice, cook 1 minute, stirring constantly. Add remaining juice mixture, ½ cup juice at a time, stirring constantly until each portion of juice mixture is absorbed before adding the next (about 20 minutes total). Stir in shrimp, snow peas, and green peas; cook 4 minutes or until shrimp are done, stirring constantly. Remove from heat; stir in cheese and remaining ingredients. Yield: 6 servings (serving size: 1 cup)
Note: Substitute frozen peas for fresh, if desired
Monday, May 15, 2017
POSTED BY THE TRIBUNE
BY SALLY BUFFALO
Original Article Appeared: http://ww.sanluisobispo.com/living/food-drink/wine-beer/article150513892.html
When the Paso Robles American Viticultural Area was
established in 1983, it contained just five bonded wineries and 5,000 acres of
vines. Now home to more than 200 wineries and 32,000 vineyard acres, it was
divided into 11 smaller AVAs in 2014:
Rugged terrain spanning Santa Lucia slopes and foothills
with lots of limestone-rich, calcareous soils, modest marine influence and high
average annual rainfall of 25 inches. Wineries/vineyards: Tablas Creek
Vineyard, Halter Ranch Vineyard, Justin Vineyards and Winery, Adelaida
Vineyards & Winery, Daou Vineyards.
A warmer region with less rain, about 11 inches per year,
spanning a plateau at the base of the La Panza Range with fertile alluvial
soils, granite and sedimentary rock. Wineries/vineyards: Chateau Margene,
August Ridge Vineyards, Shadow Run Vineyards & Winery.
El Pomar District
Old terraces and hills with rich, loamy soils, some
calcareous rock and sandstone, moderate rainfall and strong marine breezes with
heavy fog. Wineries/vineyards: Pomar Junction Vineyard & Winery, AmByth
Estate, Still Waters Vineyards.
Rolling plains in the Estrella River Valley with deep,
mineral-rich alluvial soils and high day-to-night temperature variations of up
to 40 degrees. Wineries/vineyards: J. Lohr Vineyards & Wines, Le Vigne
Winery, Villa San-Juliette Vineyard & Winery.
A warmer area of upfaulted hills along the Huerhuero-La
Panza fault with low rainfall featuring alluvial soils along with older granite
and gravel cementation. Wineries/vineyards: Eberle Winery, Robert Hall Winery,
Vina Robles Vineyards & Winery, Cass Winery.
The warmest district in the region, with diurnal temperature
swings over 50 degrees, at the base of the La Panza range with deep alluvial
soil. Wineries/vineyards: Shell Creek Vineyards, French Camp Vineyards.
San Juan Creek
A younger river valley with sand and clay loam soils in a
warm, low-rain area with high temperature swings. Wineries/vineyards: Red Cedar
Vineyard (which crosses into the Estrella district).
San Miguel District
The footslope of the Santa Lucia range, covering Salinas and
Estrella river terraces, with a moderate climate, deep sandy loam and some clay
loam. Wineries/vineyards: San Marcos Creek Vineyard, Locatelli Vineyards &
Winery, Caparone Winery.
Santa Margarita Ranch
Spanning high mountain slopes of the ancient Salinas River
bed and its current path, with a mix of alluvial soils and the highest rainfall
in the region, at 29 inches. Wineries/vineyards: Ancient Peaks Winery.
Templeton Gap District
Rolling slopes and broad terraces with a pronounced marine
influence from ocean breezes and fog, decent rainfall and loamy soil with spots
of calcareous rock. Wineries/vineyards: Wild Horse Winery & Vineyards,
Castoro Cellars, Peachy Canyon Winery, Zenaida Cellars.
Willow Creek District
A hilly region with a strong marine influence, rain between
24 and 30 inches a year, and lots of limestone-rich calcareous and loamy soil.
Wineries/vineyards: L’Aventure Winery, Opolo Vineyards, Denner Vineyards, Rotta
Winery, Niner Wine Estates.
Monday, March 27, 2017
12 ounces boned top round steak
2 tablespoons Water
2 teaspoons dry mustard
1 ½ tablespoons red wine vinegar
½ teaspoon black pepper
½ cup (2 ounces) crumbled blue cheese
¼ teaspoon garlic powder
4 (8-inch) fat-free tortillas
2 cups chopped romaine lettuce
2 cups sliced mushrooms
1 onion cut into ¼-inch thick wedges
1 medium red pepper cut into ¼ inch strips
- Trim fat from beer; slice into ¼-inch strips. Set aside.
- Combine the mustard, black pepper, garlic, and salt in a large bowl. Add beef, tossing to coat.
- Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add beef mixture; sauté 4 minutes until done. Remove from pan; keep warm. Add mushrooms, onion, and bell pepper to pan; sauté 2 minutes. Add water; cover and cook 5 minutes, stirring occasionally. Stir in beef mixture and vinegar. Remove from heat; stir in cheese.
- Warm tortillas according to package instructions. Spoon 1 cup mixture onto each tortilla; to each serving with ½ cup lettuce, and roll up.
Yield: 4 servings (serving size: 1 wrap)
Friday, March 17, 2017
Spring has sprung here in Paso Robles. The trees are in bloom and the sun is shining. We thought this recipe would make a great treat to share with a friend or two on the patio.
Shrimp with Avocado Salad
1/4 cup of white wine vinegar
1/4 cup grape-seed oil
3 garlic cloves, minced
1/2 lb medium shrimp, cooked, peeled, and deveined
2 ripe avocados
Lettuce - preferably butter lettuce or red leaf lettuce
Lemon slices for garnish
As and Option - 2 Tbsp chopped roasted walnuts or pistachios
1 Tbsp chopped cilantro
Combine oil, vinegar, and garlic in a bowl. Chop shrimp into 1/2 inch pieces and add to oil mixture. Arrange leaves of lettuce on individual plates. Cut avocados in half and remove pits. Remove some of the avocado around the pit area and mix in with the shrimp. With a spoon, carefully scoop out avocado halves from their skins in one piece. Place avocado half on plate with lettuce, spoon shrimp mixture on to avocado. Sprinkle with walnuts and cilantro (optional). Serve with lemon slices for garnish. You can serve this along with vegetables or cottage cheese.
Thursday, March 9, 2017
Blending has become a highly-respected part of the process of winemaking in Paso Robles. Winemakers view blending as a highly-evolved art form. The basic idea of blending is to mix different varietals of grapes (or years of the same grape) in order to create a final wine that possesses a quality that is superior to that of each of the different components singularly.
Today in Paso Robles, one of the most common types of blends is called a “GSM” and involves the blending of Grenache, Syrah, and Mourvedre. In Paso Robles, blending has become so popular that winemakers now plant their vineyards just for the purpose of blending. Blending can also be done with white wines as well, such as all our highly acclaimed White Rhone Blends that have been popping up in many tasting rooms.
Another way to blend wines is to blend wines that are from different vintages or years. When blending wines from different vintages commonly the bottle will have a printed "NV" which means non-vintage. These wines are not associated with a specific year.
When properly handled, blending can help to balance the flavors as well as the levels of tannins and acids. It should be pointed out that blending can help to improve the quality of wines that already at least somewhat good on their own. If you have a okay or average wine that you wish to improve, consider mixing; a process that can take away an off flavor. I have personally done this in a restaurant and was much happier with the outcome! Plus,my friends were quite impressed that I was able to “kick my wine up a notch"!
If you have never tried to blend wines before, but want to give it a shot, it’s best to start with just two wines. Blending gives you the ability to select the best characteristics of multiple wines and then blend them together to achieve a far better flavor. While the process may seem complicated, even the most novice home winemakers can create a good blend at home.