Tuesday, May 31, 2011
WINE: 2007 Henry’s Drive “Dead Letter Office” Shiraz, Padthaway (Australia)
We first discovered Henry’s Drive wines and in particular, the Dead Letter Office when I worked for WineStyles in Coronado. A couple of weeks ago, Mike and I popped in a BevMo and were delighted to find the 2007 vintage. I knew a Syrah or Grenache or a Rhone blend would pair well with this pizza. Our friend also loves Syrah, so thought it would be fun to try an Australian version with the meal.
This Shiraz was a fantastic pizza wine. The nose displays chocolate and berries. On the palate, the wine is lush and smooth beginning with dark berries, cinnamon spice and a chocolate finish. It did need time to breathe, so open it up when you place the pizza stone in the oven.
RECIPE: Greek Pizza
In my Homemade Pizza Blog Post, I give a lot of tips on using a pizza stone as well as my recipe for pizza dough and red and white pizza sauce. I made this pizza with white sauce, but I think it would also be great with the red sauce too (I just haven’t tried it yet).
• Pizza dough
• ¼ cup corn meal
• White Pizza Sauce (or Red Pizza Sauce)
• 2 cups mozzarella cheese, shredded
• ½ lb of “gyro meat” (recipe below)
• 1 roma tomato, diced
• ¼ cup of onion, diced
• ¼ cup feta cheese
• ¼ cup sliced or chopped olives (I prefer kalamata)
• ½ tsp dried oregano leaves
1. Place pizza stone in oven and turn oven to 450° or 500°. Let heat for 30 minutes.
2. Sprinkle paddle or cutting board (whatever you will use to transfer pizza onto pizza stone) with corn meal.
3. Roll out pizza dough. Add more corn meal if dough is sticking to surface.
4. Top pizza dough with white or red pizza sauce.
5. Spread mozzarella cheese over pizza dough leaving a small rim for the crust.
6. Spread gyro meat over the cheese.
7. Sprinkle olives, onions, tomatoes, and feta cheese over pizza.
8. Sprinkle oregano over top.
9. Slide pizza onto pizza stone in oven.
10. Bake for 8 – 10 minutes until cheese begins to brown.
11. Remove from oven and let rest for 5 minutes before cutting and eating.
RECIPE: “Gyro Meat”
• 1 tsp olive oil
• 2 cloves garlic, minced
• 1 lb ground lamb***
• 1 1/2 tsp dried oregano leaves
• 1 tsp onion powder
• 1 tsp salt
• 3/4 tsp pepper
1. Heat olive oil in pan on medium high
2. Sauté garlic for 2 minutes.
3. Add ground lamb, oregano, onion powder, salt and pepper.
4. Stir seasoning in lamb and break lamb into small pieces.
5. Cook until no longer pink.
***You only need ½ lb of meat for the pizza. However, I usually find ground lamb in 1 lb. portions. I like to make it all. You can then freeze the leftovers for another pizza. Or you can use the leftovers to make wraps the next day. I use the leftover feta and olives from the pizza, plus diced tomatoes and lettuce. An easy and delicious lunch!
Monday, May 30, 2011
WINE: Snosrap 2007 Cyrano Syrah
Parsonage is my favorite local winery, and I love this Syrah. Notes of chocolate mingle with the berries on the beautiful bouquet. The palate is full of berry fruit with subtle pepper, spice, and chocolate. The wine was delicious, but I am not sure this is the perfect pairing for this dish. Experiment with it and let me know what you find out.
RECIPE: Slightly Spicy Tuna Steaks
• 2 (7 oz.) tuna steaks
• ¼ cup olive oil
• 3 tbsp. soy sauce
• 3 tbsp lemon juice
• 1 tsp. Dijon mustard
• 1 tbsp sriracha
• 6 garlic cloves, minced
• 1 tsp red pepper flakes
• 1/2 tsp pepper
• 1 tbsp olive oil
1. Combine all ingredients except tuna and 1 tbsp olive oil in bowl to make marinade.
2. Marinate tuna for several hours or overnight.
3. Heat a cast iron skillet on high with 1 tbsp of oil.
4. Cook tuna about 2 -3 minutes per side to achieve a nice sear but a rare tuna steak on the inside.
RECIPE: Edamame Salad
• 2 cups frozen corn kernels
• 1 lb. shelled frozen edamame
• 1 red bell pepper, chopped
• ½ cup red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• 2 tbsp fresh basil, chopped
• 1/3 cup lemon juice
• 1 tbsp Dijon mustard
• 2 tbsp olive oil
• ¾ tsp salt
• ¾ tsp pepper.
1. Thaw corn in refrigerator for a few hours.
2. Cook edamame according to package directions. Once cooked drain and rinse in cold water.
3. In a large bowl, whisk together lemon juice, mustard, olive oil, salt and pepper.
4. Add edamame, corn, red pepper, onion, cilantro and basil to bowl.
5. Stir everything together.
6. Refrigerate for at least an hour before serving.
Sunday, May 8, 2011
Ceviche is fish or shrimp marinated in a citrus acid, such as lime juice, that essentially “cook”’ the fish. In reality the acid pickles the fish so appears in taste and texture to be cooked. IMPORTANT: Pickling does not kill parasites or bacteria they way heat will. Use high quality, fresh, clean fish or shrimp!!! I have included pictures with the directions to help you see what the pickling process looks like. I am sure there are hundreds if not thousands of different types of ceviche. This recipe is fairly simple with some Mediterranean flair. I love serving it with the Scoops tortilla chips as this holds the ceviche well. You can also serve in lettuce wraps for a healthier alternative.
This recipe falls into the category of time consuming but not technically difficult. In addition I’ve learned some shortcuts. I used to squeeze a dozen limes to get the lime juice. This always took a long time, and I always seemed to have a small cut in my hand that really stung from the juice. A few years ago, I decided to try a bottle of lime juice instead. It was so much simpler and worked great. My husband never noticed the difference. My Whole Foods usually has fresh, peeled and deveined shrimp. This also speeds up the process by not having to clean the entire shrimp. Of course, using halibut or another fish is also faster. I also have a mini chopper that I use for the onions, olives, cilantro and oregano. The recipe does take some time as the shrimp or fish needs to marinate in the lime juice, and the ceviche should also sit for a while before serving.
WINE: Parsonage Snosrap Sauvignon Blanc 2009, Monterey
Sauvignon Blanc pairs very well with the ceviche. The Parsonage Snosrap Sauvignon Blanc begins with a grassy bouquet with a touch of honey. The palate boasts grass and melon with a hint of pear and lime. I also think an Albariño or Dry Rosé would complement the ceviche nicely.
Serving: ~ 2 lbs
• 1 ½ lbs shrimp or white fish (ex. halibut)
• 15 oz. bottle of lime juice or 12 limes
• 3 large tomatoes, diced
• 1 small onion, finely chopped
• 6 oz. can pitted green olives, drained and finely chopped***
• ½ bunch fresh cilantro, chopped
• 1 tsp fresh oregano, chopped
• 1 tsp salt
• OPTIONAL: Family size bag of Scoops tortilla chips
• OPTIONAL: Iceberg lettuce to make wraps
1. Peel shrimp if necessary.