Saturday, December 22, 2012

My Blog has Moved!!!

As of today, 22 Dec '12, all future blog posts will be posted @:

http://www.unwinedtn.wordpress.com


I hope you'll follow.

Cheers,
rr

Sunday, December 16, 2012

Maple Smoked Pork Butt















5lb Bone-In Boston Butt. Injected with Apple Juice and Jack Daniels. (1 cup, mixed half 'n half). Light coat of salt and pepper and then a heavy pack of brown sugar. Refrigerated overnight and then back to room temp before placing in smok'r.

















Smoked w/ Maple wood for approx 8 hrs @ 225 - 250 degrees.
















Cooked to internal temp of about 200 - 205 or until the bone is loose and ready to pull.


Friday, October 5, 2012

Welcome to Fall: Moose Chili & Cornbread



























Cast Iron Skillet Cornbread Recipe:
1 cup self-rising corn meal mix
1 egg
1/4 cup cooking oil
1 cup whole buttermilk
(mix thoroughly)
While you mix, pre-heat the oven to 450 with the skillet in the oven.  When the oven reaches 450, take the skillet out, place 1 Tbsp of bacon grease (if you have that) in the skillet (or substitute 1 Tbsp of cooking oil) letting the grease/oil spread evenly and then take a generous pinch of the corn meal mix and sprinkle it around just the edge of the skillet.  Now you can pour the cornbread mix into the center of the skillet and place the skillet back into the oven.
I bake the bread for 10 - 12 minutes keeping an eye on it.  As you can see from the photo, I prefer it to have a nice brown crust so I'm toward the 12 minute baking side.  This cornbread is meant to be thin with a little crunch on the edge.






















unWine'd with a pour...

'06 Monastrell (Spain), $9 - $13
Dark fruit on the nose, plum and fig upon first tasting.  This is a dry red wine but not tannic, just the slightest hint of spiciness on the finish.  It was good with the Moose Chili.

The slow simmer...





























Esther Reeves' Cornbread Recipe (circa - 1970s)
















Chili Recipe:
2 lbs ground moose
6 medium tomatoes (cored/diced) or 3 cans diced
1 large spanish/sweet onion, peeled & sliced
2 cloves garlic
1 can tomato sauce
1 can light kidney beans
4 oz diced green chiles
3 bell peppers (cored/diced) (I don't use green.)
1 12oz bottle of a nut brown beer
(add spices below or substitute 2 pkgs of chili seasoning mix)
1/4 cup chili powder
2 tsp oregano
2 tsp ground cumin
1 tsp salt
1tsp pepper
1tsp smoked paprika
1 tsp red pepper flakes (leave out if you don't want the extra heat)
1 1/2 Tbsp cacao nibs

* Brown the ground moose in a skillet with 1 clove of garlic.
* Add the browned moose to all the ingredients in your chili pot and mix thoroughly.

I cook the chili in a large pot for 3 hours on the lowest possible cooktop heat.  Stir infrequently.  After 3 hours, let the pot cool and place in refrigerator for 24 - 48 hours (I prefer two days).  After the refrigerator period, place the chili back on low heat and cook slow until it's hot & ready to eat.

Cheers & bon app├ętit...


Saturday, August 4, 2012

Rib-eyes & Meiomi


2 Tbsp Cacao Nibs (you can find some at Whole Foods)
1/2 tsp Red Pepper Flakes
1 tsp Cumin Seed (grind with mortar & pestle)
1/2 tsp Ground Mustard
1 tsp Chipolte Chili Powder
1/2 tsp Smoked Paprika
2 Tbsp Brown Sugar (Light or Dark)
1 Tbsp Kosher Salt
(Mix all these ingredients in a food processor.)

You can rinse the steaks and pat dry or you can apply a light coat of EVOO and then apply the rub, your choice.  These steaks are about 1 1/4" thick and I grilled them for approximately 7 - 8 minutes per side for a nice Med Rare.

Sunday, June 10, 2012

Char'grilled Bone-In Pork Chops & Venge's Sangiovese












Recipe coming soon....








unWine'd with a pour...








































Saturday, May 19, 2012

Flat Iron Steak & Salsa Verde



























Salsa Verde dedicated to "Rear Admiral" Snipes, PR, USCG (circa 1944)



























































Sunday, May 13, 2012

Red Burgundy & Lamb




















unWine'd with a pour...

Tasting Notes: The wine is Ruby in color with Earthiness, Spice & Clove on the nose after corking, tannins mellowed in the decanter. The wine seemed a little light bodied for a Grand Cru but still very good. Over time the wined smelled more of mushroom and vegetables with a very nice , clean finish. If you're a fan of the Old Worlde Pinots - it's definitely worth a try.












Med-Rare Lamb Chops from New Zealand, Skin-On Garlic Mashed Potatoes and Blanched Asparagus with Blood Orange Balsamic














Homemade Red Wine Vinaigrette...






















Decanting the '07 Burgundy from Cote' d'Or