16 June 2012 Lobster Boiling 101

Lobster Boiling 101

June 16, 2012 By

The trick to making a perfectly-boiled lobster is to carefully time how long it is in the water.  This is the technique my dad’s passed on to me for solid results:

  1. Bring a large pot of salted water to a boil.
  2. Plunge the lobsters, head first, into the boiling water.
  3. Bring the water back to a boil (should take 3-5 minutes).
  4. Let the lobsters cook for exactly 15 minutes then immediately remove them from the water and serve.
  5. Serve with Lemon Butter Sauce.

This method is for lobsters up to two pounds.  For lobsters over two pounds, cook for 20 minutes.

Enjoy,

Veronique

 

Filed Under: American, Canadian, Entrees, Seafood Tagged With: , , , , ,

Lemon Butter Sauce

June 15, 2012 By

This lemon butter sauce is ideal served over pan-roasted chicken, with grilled shrimp of simply boiled lobsters.

Ingredients:

  • ½ pound (2 sticks) salted butter
  • Juice of 3 lemons
  • ¼ cup heavy cream

Directions:

  1. Bring the butter to a simmer in a medium heavy pan over medium-low heat.  Cook for 3-4 minutes until the milky solids have mostly evaporated.
  2. Add the lemon juice and reduce heat to low.  Whisk in the cream and keep warm until ready to serve.

For best results, serve in a small dish over a candle burner to keep warm.

 

Filed Under: American, Canadian, French, Fruits, Sides Tagged With: , ,
14 June 2012 2009 Sigalas Winery Assyrtiko

2009 Sigalas Winery Assyrtiko

June 14, 2012 By

I enjoyed this delicious Greek wine at Kellari Taverna in Manhattan with perfectly grilled octopus.

In the glass, this wine is a lovely golden color.  On the nose, this Assyrtiko offer clean, citrusy aromas.  In the mouth, it’s crisp with tropical fruit and Meyer lemon flavors.  Well balanced wine that’s perfect for summer grilling but can hold up to heartier dishes.

Pairings:  Seafood, grilled fish.

Style: White

Grape Type(s): Assyrtiko

Region: Santorini, Greece

Around $20

 

Filed Under: Assyrtiko, Greece, White Wine, Wine Reviews Tagged With: , , , , ,
7 June 2012 2007 Vina Honda Monastrell Jumilla

2007 Vina Honda Monastrell Jumilla

June 7, 2012 By

I’d had this inexpensive Spanish wine in my cellar for a while and opted to uncork it to pair with grilled porterhouse steaks with peppercorn sauce.

In the glass, it shows a deep purple color not unlike the purple band on the bottle’s label.  On the nose, I smelled Herbes de Provence and hints of cracked peppercorn.  The palate of this Monastrell is a mouthful of dark berries with nice acidity and pine needle notes.  The finish is short, which is a bit of a disappointment.   Grilled pork chops would have been a better match than my steaks.  Nice wine for $10.

Pairings:  Grilled pork chops, goat cheese on toasted bread.

Style: Red

Grape Type(s): Monastrell (also known as Mourvedre)

Region: Murcia, Spain

Around $10

 

Filed Under: Red Wine, Wine Reviews Tagged With: , , , , , ,
6 June 2012 Asian Chicken Lettuce Wraps with Noodles and Peanut Sauce

Asian Chicken Lettuce Wraps with Noodles and Peanut Sauce

June 6, 2012 By

Yum – lettuce wraps! It’s summer and a time when I try to use the kitchen oven as little as possible and the grill as much as possible. It’s also a time when I enjoy lighter fare that can be whipped up in a flash. These lettuce wraps are easy to prepare and lets the whole gang participate in the final dish – fun! Don’t forego fixing this dish because you don’t have time to grill the Asian Whole Grilled Chicken, simply pick up a grilled chicken at the supermarket.

Ingredients:

Directions:

  1. Heat the oil in a large sauté pan over medium-high heat. Add the onion and cook for 3 minutes, until slightly softened. Add the mushrooms and continue cooking for 5 minutes over medium heat. Set aside.
  2. In a large bowl, combine a cup of peanut sauce, the sesame oil and the Sriracha.
  3. Boil the noodles according to package directions, drain and add to the peanut sauce in the bowl. Toss the noodles well with the peanut sauce to fully coat.
  4. Add the onion and mushroom mixture to the noodles and toss to combine. Serve at room temperature. If the noodles cool down too much before serving, simply heat them up for 20 seconds in the microwave.
  5. Give each person 2-3 lettuce leaves to use as wraps to contain the noodles and chicken. Extra peanut sauce can be used as additional dressing in the wraps.

Serves 4 people.

Notes:  You can find fresh Chinese noodles in the bagged salads section of your supermarket or at Asian markets.

 

Filed Under: American, Asian, Chicken, Entrees, Japanese, Sandwiches, Sides, Vegetables Tagged With: , , , ,
5 June 2012 Thai Peanut Sauce

Thai Peanut Sauce

June 5, 2012 By

I’ve developed a real affinity for peanut sauce over the last ten years and could pour it over almost anything.  This peanut sauce recipe makes a ton – three cups – and will keep in the refrigerator for up to a week.  It’s great over chicken, shrimp, and pork or used as salad dressing.

Ingredients:

  • 1 cup creamy peanut butter
  • 1/3 cup lime juice
  • 1 14 ½-ounce can chicken broth
  • 2 Tbsp. brown sugar
  • 3 Tbsp. soy sauce
  • 2 Tbsp. freshly minced ginger
  • 1/2 tsp. red pepper flakes

Directions:

  1. Place all the ingredients in a heavy-bottom saucepan over medium heat and simmer for 10 minutes, stirring occasionally.  Cool then refrigerate until ready to use.
  2. If the sauce becomes too thick after cooling, simply thin it with a tablespoon of water or chicken broth.

Makes 3 cups.

Notes:  Do not use freshly ground peanut butter.

 

Filed Under: Asian, Sides Tagged With: , , ,
2 June 2012 Upstairs Ups the Stakes in Montclair

Upstairs Ups the Stakes in Montclair

June 2, 2012 By

Housemade Gnocchi

Last night, I dined at Upstairs in Montclair at the suggestion of fellow New Jersey foodies.  The ordinary stops at the glass door with “Upstairs” stenciled on it on a non-descript street in Upper Montclair.  After opening the street-level door, I was taken up a flight of stairs that appeared to be made of glowing blocks of ice.  As I walked up the steps, I was curious to see what waited for me…Upstairs.  Chic South Beach club meets trendy Manhattan hot spot – that’s what I found.  Very neat and unexpected room.

The open kitchen right off the bar showcases a team of hard-working chefs.  I enjoyed seeing the hectic staff prepare the food and to savor the aromas coming off the kitchen.

Mackenzie, our server, was fun, knowledgeable about the dishes and helpful with drink and food selections.  The menu is made up of small and large plates and we opted for a few small plates to share.  A special of the evening was brown sugar-caramelized slab bacon.  We couldn’t resist ordering it and absolutely loved it with the ripe peaches it was paired with.  Another good dish is the Sautéed Calamari ($12) in a basil, garlic and chilis broth and topped with breadcrumbs.  The only thing that would have made this dish better is not having to share it with my fellow diners.  The calamari perfectly prepared to optimal tenderness.  We also had the Pork Terrine ($11) a “slice” of melt-in-your-mouth slow cooked pork slathered with tangy barbeque sauce and served with grilled bread and pickles.  The last dish we sampled was the Housemade Ricotta Gnocchi ($12) with sautéed mushrooms, basil and Parmigiano-Reggiano cheese.  All the dishes were delectable and have me looking forward to my next visit.

Sauteed Calamari

The wine list offers interesting options and several wines by the glass and the cocktails are creative and fun.

The place was busy by 8PM on a Friday night, so arrive early for a prime table in the bar area.  The dining room is somewhat more relaxed but has a hip feel about it. A friend recommended I eat in the bar area and am very grateful for that insider tip – fun atmosphere.

Beautifully styled space, solid food and a smart wait and kitchen staff await you at Upstairs.  Another jewel in Montclair’s restaurant crown.

Cheers,

 

Veronique

 

608 Valley Road

Upper Montclair, NJ 07043

973-744-4144

Tuesday – Thursday: 5PM – 10PM

Friday – Saturday: 5PM – 11PM

Sunday: 5PM – 9PM

Closed on Monday

 

Filed Under: Restaurant Reviews Tagged With: , , ,
2 June 2012 Louis Roederer Brut Premier NV

Louis Roederer Brut Premier NV

June 2, 2012 By

I got this bottle to pop open at my mom’s 65th birthday celebration.  What could be more festive than Champagne on a milestone birthday?

On the nose, this French Champagne offers apple, vanilla, yeasty aromas.  In the mouth, this wine is creamy with a big mouthful of tiny bubbles.  The finish is buttery and a little smoky.  Just delicious and way better than other Champagnes at this price point.

Pairings:  Lobster, fish, foie gras.

Style: Champagne

Grape Type(s): 40% Pinot Noir, 20% Pinot Meunier and 40% Chardonnay

Region: Reims / Champagne, France

Around $40

 

Filed Under: France, Sparkling Wine, Wine Reviews Tagged With: , ,
1 June 2012 2008 Wyndham Estate BIN 555 Shiraz

2008 Wyndham Estate BIN 555 Shiraz

June 1, 2012 By

I’d had this bottle for a while and when I planned a casual grilled steak dinner for Memorial Day weekend, I opted to open it for my guests.

In the glass, the wine is bright ruby with some violet hues. Very pretty.  On the nose, there are aromas of stone fruit with a little coffee and chocolate and some spiced notes.  On the palate, this rich Australian Shiraz is big with dark cherry flavor and plummy chewiness laced with clove and nutmeg.

Pairings:  Grilled steaks, meat lasagna.

Style: Red

Grape Type(s): Syrah

Region: South Eastern Australia

Around $10

 

Filed Under: Australia, Red Wine, Syrah / Shiraz, Wine Reviews Tagged With: , , , , , ,
31 May 2012 60 Second Mixed Berry Cobbler

60 Second Mixed Berry Cobbler

May 31, 2012 By

Like many of you, I’m a huge fan of Pinterest (http://pinterest.com/foodwinechickie/).  I love getting home remodeling ideas, learning about new wines, looking at gorgeous travel photos and of course, checking out new recipes.

Last week, I found a recipe so ridiculous yet brilliant that, although I’m embarrassed to publish it, I couldn’t help but do so because it takes 60 seconds to prepare and it’s really pretty good.

Ingredients:

  • 2 16-ounce bags frozen mixed berries
  • 1 box white or vanilla cake mix
  • 1 12-ounce can lemon-lime soda (I used Sprite)

Directions:

  1. Preheat oven to 350 degrees.
  2. Coat a 13×9 pan with cooking spray.
  3. Place the frozen berries in the pan in an even layer.
  4. Sprinkle the dry cake mix over the berries.
  5. Pour the soda over the cake mix WITHOUT stirring.
  6. Bake for 45 minutes and serve with vanilla ice cream.

Notes:  You can switch the type of berries you use or try the cobbler with frozen peaches.

 

Filed Under: American, Desserts, Fruits Tagged With: , , , ,
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