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

  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?

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.

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…

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

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

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…

“What happens in Sacramento…” Never mind, it doesn’t have the same ring as the more familiar tag line, however I do have a few secrets. Like this one… Pork filets mignons were dressed with an Indian pimento based spice blend, a Cabernet powder/herb/spice blend, ground cinnamon, and an appropriate portion of black truffle infused sea… Continue reading More weekend shenanigans

  Smoked pork tri-tips… brined for 10 hours with pink Himalayan salt, lemon grass, aromatics (star anise, juniper berries, cloves, ‘red’ pepper corns, coriander seeds, gochugaru flakes, ground cloves, smoked black pepper), cider vinegar, sliced red onion, sliced garlic, whiskey smoked salt, and lemon zest. I smoked the meat for approx 30+ min at 400°,… Continue reading Smoke’um if you got’um