Last Wednesday, I combined my leftover Arrabbiata (and browned Argentinian sausage) sauce with a leftover pimento-fig-port compote. Scottish Oat Stout was added as the mixture warmed in order to bridge the flavors of the two sauces and to loosen the consistency. I served the crossbred concoction over a squid ink fettuccine – an avant garde… Continue reading Leftover Magic
Author: The Flavor Democracy
This is a blog dedicated to visual and written subject matter for food and wine enthusiasts. The focus is on the interaction of flavors, not just ingredients. Just as music is often described as a language, so, too, is cooking and flavors are its vocabulary. Good cooks, chefs, gourmets, and foodies are the gastronomic analogs of writers, poets, painters, and musicians.
Question: What Do You Call It When Leftovers Lift Off?
Post ‘Labour Day Smoked Chicken’. This bird was brined, smoked until rare, sous vided till medium, and broiled until the skins were as crisp as chicharrónes Grains of brown rice were seasoned with minced (leftover) jalapeno/mint lamb sausage, minced spring onion, minced garlic, ground coriander seed, minced coriander leaves, lemon infused evoo, Gochugaru pepper flakes,… Continue reading Question: What Do You Call It When Leftovers Lift Off?
Labour Day Brunch
Fluffy scramble eggs served on a croissant and topped with jalapeño and mint lamb sausage. The meat was sliced and sautéed in evoo with minced spring onion and minced garlic. The sweet lush flavor of the ripe Freestone peach slices were an appropriate contrast to the richness of the sausage. [Presentation flaw… The top… Continue reading Labour Day Brunch
Fishing for Cabernet
Earlier this week I had the opportunity to go fishing for Cabernet in vineyards located in the Sierra Foothills. You should have seen the one that got away…. Fortunately, I discovered some that had been cleaned and dresed in the tasting room at Madroña Vineyards.
Mon, mon, mon it must be Thursday…
I love spicy Italian food… My meat sauce began with red and Thai eggplants (skinned, diced, and seeded), chopped maitake mushrooms and red onion, fresh minced garlic, dried basil, s&p, and dried wild oregano. All sautéed in butter and evoo. Fresh crushed grape, and peeled Roma tomatoes were added once all the initial ingredients had… Continue reading Mon, mon, mon it must be Thursday…
Playdate(#2)
It’s ironic that two very small vegetables were the primary motivators for this meal – red (bitter) eggplant and a green Thai eggplant. I discovered these gems on a Sunday excursion to the downtown (‘Asian’) Farmers’ Market. Purchased from two different merchants, only one of whom provided me with clues about the character of these… Continue reading Playdate(#2)
Playdate(#1) on my plate…
Diversity and harmony are not mutually exclusive. Pork medallions were lightly seasoned with Ethiopian Berbere spice, Alaea sea salt, garlic granules, a tarragon/cinnamon spice mix, avo, and freshly ground black pepper. Then the filets/nuggets [LOL] were pan seared until they were browned, tender, sweet, and tasty. The veggie dish… [slowly] caramelized young red onions were… Continue reading Playdate(#1) on my plate…
Primordial (2017) Sauvignon Blanc – Frog’s Leap, Napa
I returned to one of my winery clients yesterday. After the maintenance manager and I got the air chiller for the barrel room up and running, we took a walk through the tank room. We checked out the early stages of a few Sauvignon Blanc fermentations. Four pics of 5K gallon tanks at different stages.… Continue reading Primordial (2017) Sauvignon Blanc – Frog’s Leap, Napa
I can’t seem to kick my smoking habit… and I’m not trying to. LOL
These beef tri-tips were wet rubbed with mayo, Cabernet powder, minced spring onion, tarragon, ground cloves, garlic, thyme, black truffle salt, freshly ground black pepper. They were smoked at 275° for about 2 hours, then 300° for 15 minutes. Perfect smoke ring, seasoned well – I love tarragon on grilled or smoked beef – and… Continue reading I can’t seem to kick my smoking habit… and I’m not trying to. LOL
Veraison is upon us…
I took a moment to snap a picture of these Napa clusters before I had to dash back to Sactown. The leaf shape and uneven ripening lead me to believe this is Cabernet Franc. I could be wrong, but the clusters are too loose to be Cab. I was surprised to see raisined clusters (in… Continue reading Veraison is upon us…
The Flavor Democracy 