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MORE THAN A WINE AND DINE

Issue 9 June 2012

$4.99

Tasty Summer Drinks

12 Superior Snacks


Contents june 2012

Departments 15 Editors Letters

By Sarah Schrantz

18 Bakers Dozen

13 Quick & Easy Tips

Features

32

Taco Party! Entertain your guests with a new and fun exciting way to make tacos! Great recipes included.

34 Tasting Table

In Praise of Powerful Cabernets

48 Pairing

Nero D’Avola & Grilled Lamb

40

12 Superior Snacks Satisfy a craving with a fast, good-for-you recipes in “Healthy Snack Attack”.

50 Chef Recipes Southeast Asia 58 Entertaining Healthy Grilling

In The Hollywood Hills

60 Places To Try

Beer Belly of LA

52

Drinking Riesling This Summer

If you’re into the romance of wine, you might want to know that Riesling rarely sees the inside of a barrel, so what you taste is the true expression of a grape.

4 June 2012


What’s better than a DIY pizza party? A taco party, that’s what. It’s a similar idea--lots of delicious toppings and a vehicle to get them to your mouth—except with tacos, you don’t have to fire up a 500-degree oven in June. So get out your tortilla press and get ready for a tasty fiesta.

June 2012 33


What’s on the menu? Tortilla Chips – Use in your favorite dip! Chicken Tacos – Just make the filling in this recipe and allow guests to pick from the wrappers and toppings.

5-Minute Salsa – Tastes fresher than jarred salsa, but you can make it year round since it uses canned tomatoes. Basic Guacamole – Remember to use a ripe avocado. Toppings – Grated cheddar cheese; sour cream; minced cilantro; shredded iceberg lettuce; minced red onion

Beef Tacos – A perennial favorite. Black Beans and Rice – A delicious, easy and satisfying side dish. Wrappers – Flour Tortillas; Corn Tortillas; Hard Shell Tacos

Pairing Wines

Beef Tacos

• Riesling • Pinot Blanc • Pinot Noir • Light red table wine • Syrahs

Fish Tacos • Chardonnay • Pinot Blanc • Chenin Blanc • Rosé • Grenache • Sparkling Wine/ Champagne

Chicken Tacos • Reislings • Gewurtztraminers • Sparkling Wines/ Champagnes

Pork Tacos • Pinot Noir • Zinfandel • Dry Riesling • Rosé

34 June 2012

Vanilla Ice Cream and  Mexican Chocolate Sauce – Easy and delicious.

Total Estimated Cost? The total estimated cost for 8 people – $62.01 When estimating the cost of this party, I assume you have a few basic ingredients already in your kitchen. Those basics include: salt, pepper, cayenne, chili powder, cinnamon, garlic and onion powders, fresh garlic and onions, sugar, Kahlua (optional, don’t purchase) and canola oil. The price of the remaining ingredients have been based upon the price in my local, conventional supermarket located in the northeast. Of course, prices will vary by region.

Basics

Wrappers

Additional Toppings

1 Bag Tortilla Chips

Flour Tortillas

$2.99

$2.58/12

1⁄₂Pound cheddar cheese

Beef Tacos

Corn Tortillas

$4.00

$0.79/12

Chicken Tacos

Hard Shell Tacos

$17.78

$2.29/12

Black Beans and Rice

5 - Minute Salsa

$3.39

$3.88

Basic Guacamole

$5.38

$2.49

Pint Sour Cream

$2.49

1⁄₂ Bunch Cilantro

$0.75

One head iceberg lettuce

$1.99

Red Onion

$0.83

11⁄₂ Quarts Edy’s Grand Vanilla Ice Cream

$4.99 Mexican Chocolate Sauce

$1.50


Decorating Ideas & Recipes Choose any one or all of these ideas, depending on what you have around your home, to give your table the ambience of a Mexican fiesta. Did you pick up a blanket on a trip to Mexico? Use that as your table covering. Assorted linens in red, white and green will lend the colors of the Mexican flag to your table. Tie white napkins with green and red raffia. Fill a bowl with colorful bell peppers for your centerpiece (use them in your cooking later in the week). Did you pick up a Mexican sombrero with your blanket? Use that as your centerpiece instead. Place jalapeno peppers around the brim.

Salsa

Guacamole

Ingredients 6 Roma tomatoes, chopped 4 Garlic cloves, minced 2 Seeded and minced jalapenos, 2 Roasted, skinned and chopped jalapenos 1 Red bell pepper, fine dice 1⁄₂ Red onion, fine chopped 2 Dry ancho chiles, seeded, cut into short strips and snipped into pieces 1 Tablespoon olive oil 1 Lime, juiced Chili powder, salt, and pepper, to taste Fresh scallions, cilantro or parsley, to taste.

Ingredients 3 Hass avocados, halved, seeded and peeled 1 Lime, juiced 1⁄₂ Teaspoon kosher salt 1⁄₂ Teaspoon ground cumin 1⁄₂ Teaspoon cayenne 1⁄₂ Medium onion, diced 2 Roma tomatoes, seeded and diced 1 Tablespoon chopped cilantro 1 Clove garlic, minced

Directions In a bowl, combine all ingredients. Place in refrigerator for up to 12 hours for flavor infusion. Serve with tortilla chips.

Queso Dip Ingredients 1 Tablespoon butter 1 Tablespoon cornstarch 3⁄₄ Cup sour cream 1 Cup shredded Cheddar cheese 1 Tablespoon salsa Directions In a medium saucepan over medium heat, melt the butter. Thoroughly stir in the cornstarch. Stir in the sour cream. When the mixture becomes hot and bubbly, mix in Cheddar cheese and salsa. Continue stirring until cheese has melted and mixture begins to thicken, about 10 minutes. Serve hot.

Directions In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.



Sip & Savor Magazine