Tuesday, May 24, 2011

Grilled Red Snapper














video


Snapper prep: light coat of evoo then a mixture of grated lemon zest, juice of one lime, pinch of cumin seed, a little fresh cilantro, shaved sea salt and cracked black pepper. Let that sit for about 30 -45 mins and it's ready for the grille.




























Grille surface temp was ~350 degrees.  It took almost 20 minutes as the thickest part of the Snapper was about 2".  When it flakes in the thickest part, it's ready.  I don't like to over cook fish...

Served with fresh diced Mango and Cilantro-Lime Vinaigrette: 2 tbsp evoo, 1/2 tsp fresh lemon zest, juice of one lime, 1 tbsp fresh chopped cilantro, dash of shaved sea salt & cracked black pepper (to taste).

Sunday, May 22, 2011

Birthday Baby Backs














Baby Back Pork Ribs, slow smoked, dry rub, with applewood chunks...  3 to 4 hours, low indirect heat.


The recipe for my Slow Smoked Baby Back Ribs can be found at:
http://www.justapinch.com
All of my recipes on JustAPinch are under "Smok'r"


Thursday, May 19, 2011

Raphe's Tuna Dip

a summertime, pool-side, favorite at mia oasi...


2 @ 12 oz cans tuna in water (not oil)
1 @ 8 oz carton sour cream (do not use the light)
2 tsp season salt (I use Nature's Seasoning)
2 tbsp minced onion
4 tsp liquid smoke
1 tsp garlic powder

1 tsp tabasco (optional)

1.  Drain all liquid from each can of tuna, thoroughly
2.  Dump both cans of tuna in a mixing bowl, cut thoroughly w/ fork
3.  Add sour cream and cut in thoroughly w/ fork
4.  Add the seasoning salt, onion, garlic powder and mix thoroughly
5.  Last, add the liquid smoke and again,,,, mix thoroughly
6.  Cover w/ saran wrap and let it sit in the fridge for at least 8 hours.

Enjoy with a "cold" beer.  Or if you prefer wine, maybe a sparkling from Schramsberg or a white of your choosing that's crisp with nice acidity.  



Cheers to all...

Saturday, May 14, 2011

Wet Aged Prime Rib & Venge Bone Ash Cabernet





















Venge's '08 Bone Ash Cabernet:  
The nose is blackberry and black cherry. The wine has nice structure, tannin and maybe a hint of currant and licorice.  It's full bodied and it has a nice lingering finish.  Exactly what you expect from a great Cabernet.















Sunday, May 8, 2011

'08 BR COHN Cabernet and Lamb Chops / Mother's Day




















unWine'd with a pour...



‎'08 BR COHN Cabernet (North Coast, Silver Label): $20, This wine is full of dark fruit, most notably black cherry as well as black currant. It was tight and somewhat tannic upon opening but after 45 mins to a hour in the decanter, the wine opened up nicely. This wine is aged in French Oak making it more complex and the tannins in this wine made for a great pairing the full flavor of the Lamb Chops. The wine has a nice finish, maybe a slight hint of vanilla. Cheers to all on Mother's Day...















Lamb Chops:  
I used EVOO, minced garlic, kosher salt, cracked black pepper and a pinch of rosemary for the rub.  I cooked the chops for 4 minutes on each side which produced a nice med-rare.  These chops are very, very tender and the BR COHN was most excellent with them.  


Cheers to all at BR COHN.