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Tuesday, July 31, 2007

Dinner With Beth & Zeb

Beth invited me over for a wonderful pork chop meal, she prepared a mean Jerk pork with roasted potato, tomato, and bell pepper Kabobs, and peppered corn. Her jerk marinade was from the bottle but hey it was tasty and I am sure if you wanted to make it from scratch it would be fairly simple.

"Hey Your A JERK marinade"
(4 medium pork chops)

2 Cups Brown sugar
1 tsp ground cinnamon
1 TBS ground pepper
1/2 tsp Cayenne
1/4 tsp ground cardamom
2 TBS fresh ginger
2 TBS Garlic Minced
1 TBS ground ginger
1/4 cup Lime Juice
1/4 cup Orange Juice

mix & season with salt and rub all over your pork for a day or couple hours!If you prefer the spicier more traditional version add 10 red chili's blended with the other fresh ingredients!

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Memorial Weekend Vineyard Trip

Visit to Vineyards!
Current mood: drunk
Category: Travel and Places

Memorial Day weekend is known for it's long nights and long mornings. As for me it was a day in wine country here in Willamette Valley. As our posse struggled to get organized as we fueled up my jeep and ventured south bound then west to Pacific Highway towards the grapes of goodness. All five of us were prepared for this journey chattering in the back seat was Kendrick, Rose, and Kyle all excited about tasting new wines. My co-pilot was Katie who keep telling me to go the wrong way, finally I let my instinct kick in which led us to the right road. On the road at 2:30 PT we had only one and a half hours to hit the good spots before they closed at four. Soon we were almost to Newburg, Or I say a sign that said August Cellars had to stop and taste some wine! The first wine I tasted was Toluca Lane, a small vineyard of only two acres and known for the sedimentary Pinot Noir. I spoke with the man who bottles this lovely wine he always trims back the fruit to have the best and fullest flavors of his crop. This bottle of wine is definitely not found at your local Safeway at 28.00 a bottle! I moved along to some other Pinot Noirs, then to Barking Frog which charged another tasting fee of 1 buck, a Syrah nice cherry flavors a dry tannin after finish. I really enjoyed this one it was the only Syrah I tasted. Finally we moved to August Cellars selection of Pinot Noir we had the '03, '04, '05. 03 had an acid level of 3.4 nice, chocolate finish with a nice mouth feel. The other younger wines were not as acidic by still had a fruity flavor that I personally could drink with fish or fowl. We also tasted chocolates, and they had a nice assortment of bread, cheeses, veggies, and pretzels to cleanse our palates. The group was ready for some more tasting, hungry for something a little more off the beaten path we piled back into the jeep and head West again. This time past Newburg and up 9th ave to the beautiful vineyards of Erath, and Bella Vida. Since time was of the essence we went to Erath first and tasted all their Pinot Noirs, as well as their fine selection of whites. Riesling, Pinot Blanc, Gewurztraminer, and a Dry Riesling. All of the whites had similar start with a tart melon flavor and a sweet finish. The Dry Riesling was the best with banana, melon, and a long finish I could drink this with dessert for sure. Our trip was quick since it was almost closing time for the wineries, we head east and north up the switch backs of Bella Vida, but we had 4X4 power and a nice buzz. Arriving at the top the view was amazing. The vineyards are for miles all around. The interesting thing about Bella Vida is they actually don't make their own wine, they grow the grapes then send them off to wine makers to do it for them. The same crop has very unique differences between their Pinot Noir's. Of the three they had for tasting were Harms, Tardy, and O'Donnell (after the winemaker's) one used albion to bring the pH level more palpable, the other did not, one used natural yeast on the fruit, one filtered, the other left in the sediments (very French). All three were wonderful and my favorite. Each one had a nice warm full body. The only white wine they had was a blend of Pinot and Riesling which they called a Gris-Ling...very clever, this was nice fruity and not too sweet. Closing time was near, we gobbled down some brownies collected our souvenir glasses, and decided it was time for more wine back at my place. The drive home was peaceful as traffic lulled on, we made a quick pee stop since all that wine couldn't be spit out! (some I did dump but it was hard!). As dinner time approached I planned our menu of garlic hummus with flatbread, some nice Greek olives, artichoke hearts steamed with lemon butter, (My Vindalho influence) chicken curry, tomato vegetable curry, and cumin rice, strawberry shortcake with fresh whipped cream, and of course more wine!!! Katie busted out the hummus and dessert as my sous chef in the kitchen. Teamwork!! Ten bottles of red and four of white we didn't quite finish all the white but the red was diminished...I can't even remember how many types...a little hazy at that point (I'll have to look at the empties). Around 11 PT everybody was ready for a movie, Zac who had to work was enjoying our hectic story babbling was finally home and having some wine too. The group cleared out and Zac and I called it a night. Until my next visit to wine country I will be sipping

Wine Country

Wine Country
Bella Vida Winery

Apple Pie

Apple Pie
Yummy Pie!

Apple Pie Recipe

Easy As Apple Pie!

400 - 375 15 minutes
325 - 300 20 - 25 minutes

Flaky Pie Dough
2 1/2 cups all purpose unbleached flour
1/4 tsp salt
8 oz butter cold
3-5 TBS ice water

1. cut butter into flour dry ingredients mix by hand or in mixer at low speed. until pea sized or smaller.

2. add in water tbs by tbs until the dough comes together. Don't over mix! cover with plastic wrap and refrigerate until needed.

Makes enough for 9 in top / bottom crust plus a little extra

Fillin'

1 pound or so of peel or un-peeled tart apples (granny smith) cored and sliced
1 tsp lemon juice
1 cup of granulated sugar
1/4 cup brown sugar
2 tsp cinnamon
1 tsp nutmeg
1 tsp clove
1/2 tsp all spice
4 tbs butter cubed
4 tbs flour

1. Slice apples, add all spices, sugar, lemon juice and flour. Let stand at room temp to allow the juices from the apples to combine together.

2. Dust counter top with a light flour, and pie dough, roll bottom crust out. Use non-stick, or pan sprayed pie pan before putting crust on the bottom.

3. Add in pie filling. Repeat rolling for top, cut off any extra crust and crimp / flute edges. Cut vents on top crust. Place pie on a sheet pan in case the filling over flows, saves cleaning the oven :).

4. Bake on high at about 400 - 375 degrees for about 15 minutes reduce heat to 325 - 300 degrees for about 20 or so minutes or until brown, at the last five minutes of baking add egg glaze with a sprinkle of sugar and cinnamon.