tag:blogger.com,1999:blog-55234779032119093882024-03-13T18:30:55.617-05:00unWine'd"unWine'd and relax with Raphe" On Facebook @ unWine'dunWine'dhttp://www.blogger.com/profile/06620047782671274782noreply@blogger.comBlogger122125tag:blogger.com,1999:blog-5523477903211909388.post-39817782990695483862012-12-22T21:22:00.004-06:002012-12-23T12:35:52.826-06:00My Blog has Moved!!!As of today, 22 Dec '12, all future blog posts will be posted @:<br />
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<a href="http://www.unwinedtn.wordpress.com/">http://www.unwinedtn.wordpress.com</a><br />
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I hope you'll follow.<br />
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Cheers,<br />
rrunWine'dhttp://www.blogger.com/profile/06620047782671274782noreply@blogger.com0tag:blogger.com,1999:blog-5523477903211909388.post-82772233173230350442012-12-16T14:54:00.002-06:002012-12-16T14:56:16.538-06:00Maple Smoked Pork Butt<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px; text-align: left;">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.</span><br />
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px; text-align: left;">Cooked to internal temp of about 200 - 205 or until the bone is loose and ready to pull.</span><br />
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<span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px; text-align: left;"><br /></span>unWine'dhttp://www.blogger.com/profile/06620047782671274782noreply@blogger.com0tag:blogger.com,1999:blog-5523477903211909388.post-86912021343803550212012-10-05T09:18:00.000-05:002012-10-07T10:14:52.448-05:00Welcome to Fall: Moose Chili & Cornbread<br />
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<b><u>Cast Iron Skillet Cornbread Recipe:</u></b><br />
1 cup self-rising corn meal mix<br />
1 egg<br />
1/4 cup cooking oil<br />
1 cup whole buttermilk<br />
(mix thoroughly)<br />
While you mix, pre-heat the oven to 450 with the skillet <u>in the oven</u>. 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.<br />
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.<br />
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unWine'd with a pour...<br />
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'06 Monastrell (Spain), $9 - $13<br />
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.<br />
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The slow simmer...<br />
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Esther Reeves' Cornbread Recipe (circa - 1970s)<br />
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<b><u>Chili Recipe:</u></b><br />
2 lbs ground moose<br />
6 medium tomatoes (cored/diced) or 3 cans diced<br />
1 large spanish/sweet onion, peeled & sliced<br />
2 cloves garlic<br />
1 can tomato sauce<br />
1 can light kidney beans<br />
4 oz diced green chiles<br />
3 bell peppers (cored/diced) (I don't use green.)<br />
1 12oz bottle of a nut brown beer<br />
(add spices below or substitute 2 pkgs of chili seasoning mix)<br />
1/4 cup chili powder<br />
2 tsp oregano<br />
2 tsp ground cumin<br />
1 tsp salt<br />
1tsp pepper<br />
1tsp smoked paprika<br />
1 tsp red pepper flakes (leave out if you don't want the extra heat)<br />
1 1/2 Tbsp cacao nibs<br />
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* Brown the ground moose in a skillet with 1 clove of garlic.<br />
* Add the browned moose to all the ingredients in your chili pot and mix thoroughly.<br />
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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.<br />
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Cheers & bon appétit...<br />
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<br />unWine'dhttp://www.blogger.com/profile/06620047782671274782noreply@blogger.com0tag:blogger.com,1999:blog-5523477903211909388.post-65575977195544945312012-08-04T16:29:00.002-05:002012-08-05T11:05:38.867-05:00Rib-eyes & Meiomi<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white; color: #323232; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;">2 Tbsp Cacao Nibs (you can find some at Whole Foods)</span><br style="background-color: white; color: #323232; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;" /><span style="background-color: white; color: #323232; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;">1/2 tsp Red Pepper Flakes</span><br style="background-color: white; color: #323232; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;" /><span style="background-color: white; color: #323232; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;">1 tsp Cumin Seed (grind with mortar & pestle)</span><br style="background-color: white; color: #323232; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;" /><span style="background-color: white; color: #323232; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;">1/2 tsp Ground Mustard</span><br style="background-color: white; color: #323232; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;" /><span style="background-color: white; color: #323232; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;">1 tsp Chipolte Chili Powder</span><br style="background-color: white; color: #323232; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;" /><span style="background-color: white; color: #323232; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;">1/2 tsp Smoked Paprika</span><br style="background-color: white; color: #323232; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;" /><span style="background-color: white; color: #323232; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;">2 Tbsp Brown Sugar (Light or Dark)</span><br style="background-color: white; color: #323232; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;" /><span style="background-color: white; color: #323232; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;">1 Tbsp Kosher Salt</span><br style="background-color: white; color: #323232; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;" /><span style="background-color: white; color: #323232; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;">(Mix all these ingredients in a food processor.)</span><br style="background-color: white; color: #323232; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;" /><br style="background-color: white; color: #323232; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;" /><span style="background-color: white; color: #323232; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: -webkit-auto;">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.</span></div>unWine'dhttp://www.blogger.com/profile/06620047782671274782noreply@blogger.com0tag:blogger.com,1999:blog-5523477903211909388.post-86361607881043263192012-06-10T20:15:00.000-05:002012-06-10T20:18:17.614-05:00Char'grilled Bone-In Pork Chops & Venge's Sangiovese<div class="separator" style="clear: both; text-align: center;">
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Recipe coming soon....<br />
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unWine'd with a pour...<br />
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<br />unWine'dhttp://www.blogger.com/profile/06620047782671274782noreply@blogger.com0tag:blogger.com,1999:blog-5523477903211909388.post-62161598993479330582012-05-19T20:38:00.001-05:002012-05-19T20:39:46.528-05:00Flat Iron Steak & Salsa Verde<div class="separator" style="clear: both; text-align: center;">
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Salsa Verde dedicated to "Rear Admiral" Snipes, PR, USCG (circa 1944)<br />
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<br />unWine'dhttp://www.blogger.com/profile/06620047782671274782noreply@blogger.com0tag:blogger.com,1999:blog-5523477903211909388.post-312656799360158802012-05-13T20:41:00.000-05:002012-05-13T20:45:12.264-05:00Red Burgundy & Lamb<div class="separator" style="clear: both; text-align: center;">
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unWine'd with a pour...<br />
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<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 14px;">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.</span><br />
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<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Med-Rare Lamb Chops from New Zealand, Skin-On Garlic Mashed Potatoes and Blanched Asparagus with Blood Orange Balsamic</span><br />
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<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Homemade Red Wine Vinaigrette...</span><br />
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<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Decanting the '07 Burgundy from Cote' d'Or</span>unWine'dhttp://www.blogger.com/profile/06620047782671274782noreply@blogger.com0tag:blogger.com,1999:blog-5523477903211909388.post-17718794115462531612012-04-26T18:44:00.001-05:002012-04-26T19:19:12.693-05:0014 Hands, "Hot to Trot"<div class="separator" style="clear: both; text-align: center;">
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14 Hands (Red Blend) <$20, from Washington's Columbia Valley; Merlot, Cab, Syrah, Mourvedre' and other reds in the blend... Dark fruit on the nose, not tannic & maybe a little chocolate / spice on the finish. Give it a try. <br />
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Additionally, a very interesting story about how the wineries name came about. Check out the story @<br />
<a href="http://www.14hands.com/about/our_story">http://www.14hands.com/about/our_story</a><br />
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Cheers...unWine'dhttp://www.blogger.com/profile/06620047782671274782noreply@blogger.com0tag:blogger.com,1999:blog-5523477903211909388.post-32197973874789068032012-04-21T14:22:00.003-05:002012-04-25T22:03:01.620-05:00Homemade Guacamole<div class="separator" style="clear: both; text-align: center;">
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Recipe:<br />
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6 Avocados<br />
5 Roma/Plum Tomatoes<br />
1 Vidalia or Spanish Onion<br />
2 Tbsp of finely chopped, fresh Cilantro<br />
1 tsp Cayenne Pepper<br />
1 tsp Ground Cumin<br />
1 tsp Kosher Salt<br />
Juice of 2 limes<br />
2 Cloves Garlic<br />
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In a mixing bowl, combine these ingredients:<br />
Cut Avocados in half, remove seed - use knife to score the Avocado halves vertically & horizontally - afterward scoop Avocado out with a spoon into the mixing bowl...<br />
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Add the juice of the two limes, fold in with a spoon...<br />
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Add the Cayenne Pepper, Ground Cumin, Garlic & Kosher Salt, fold in with a spoon...<br />
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Add the finely diced sweet onion and fold in with a spoon...<br />
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Cut the ends of the tomatoes off, core and finely dice the remainder, add to mixture and fold with a spoon...<br />
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Lastly, add the finely chopped, fresh Cilantro to the mixture and fold with a spoon...<br />
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Place Guacamole in a covered bowl and refrigerate for one hour. Afterward, enjoy with your favorite chips...<br />
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Cheers...unWine'dhttp://www.blogger.com/profile/06620047782671274782noreply@blogger.com0tag:blogger.com,1999:blog-5523477903211909388.post-34329179974163553422012-04-15T17:08:00.002-05:002012-04-15T17:08:54.868-05:00Pan-Seared Beef Fillet with Green Onion<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_to3Lgg09PcdcV47G3hUCrraCMzW4ITIUqBVF_wuw3eGlk0ABvgm6fPr7UoaXoT3aonJFO9_trAEDftbC52Ge580vKbu1UuYgR460OE86GU94qwuJZDkstdS1oJDNdA07jGb4tyk9pQE/s1600/Fillet+&+Green+Onion.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_to3Lgg09PcdcV47G3hUCrraCMzW4ITIUqBVF_wuw3eGlk0ABvgm6fPr7UoaXoT3aonJFO9_trAEDftbC52Ge580vKbu1UuYgR460OE86GU94qwuJZDkstdS1oJDNdA07jGb4tyk9pQE/s320/Fillet+&+Green+Onion.JPG" width="272" /></a></div><br />
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Cheers...unWine'dhttp://www.blogger.com/profile/06620047782671274782noreply@blogger.com0tag:blogger.com,1999:blog-5523477903211909388.post-47036647614198775822012-04-07T12:18:00.007-05:002012-04-08T10:32:17.877-05:00Easter Weekend, Cherry Smoked Pork Shoulder<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjepQPz5plnQJDl_n5eLc5OIfd0UNA5zc4xocYZTubRk0csLuGcaxCdWR81idP0YuK8rFsX6r5uv2pPmseFwzWD1VtSlKy5-rCm9ibODNarjJWqfzlZPViTrOI1UbH1ehAFeXkAAneLLow/s1600/Pork+Shoulder+Shank.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjepQPz5plnQJDl_n5eLc5OIfd0UNA5zc4xocYZTubRk0csLuGcaxCdWR81idP0YuK8rFsX6r5uv2pPmseFwzWD1VtSlKy5-rCm9ibODNarjJWqfzlZPViTrOI1UbH1ehAFeXkAAneLLow/s320/Pork+Shoulder+Shank.jpg" width="248" /></a></div><br />
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Slow smoked, with cherry & white-oak, Pork Shoulder Shank, 9 lbs<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSoSmZBMY00UaPX9BRZ0MvtR1Bd2IJj55hYS3lzHN34w3ejVuxpqvX-8xmS9tsUf-4K7J1tNqoDIALJSE2HVjcg6I7YoktTmmKiNvFf49MDW1AQDRr8jTjKADP2dZ6IrG0qZf4-uRlWL8/s1600/Pulled+Pork+Sandwich.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSoSmZBMY00UaPX9BRZ0MvtR1Bd2IJj55hYS3lzHN34w3ejVuxpqvX-8xmS9tsUf-4K7J1tNqoDIALJSE2HVjcg6I7YoktTmmKiNvFf49MDW1AQDRr8jTjKADP2dZ6IrG0qZf4-uRlWL8/s320/Pulled+Pork+Sandwich.jpg" width="320" /></a></div><br />
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pre-par-a-to-ry info...<br />
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I used a very simple dry rub on this pork shoulder. With the fat side down, on a large baking sheet/pan, I spray the meat side with Apple Cider Vinegar and a little Woodford Reserve Bourbon. After spraying with the mixture, for a couple hours at 20 - 30 minute intervals, I applied a generous coat of salt and black pepper. And, I used about 1 cup of brown (light or dark) sugar packed atop the salt/pepper rub on the meat side of the shoulder. I let that sit @ room temp for 2 or 3 hours. Afterward, I wrap it in Saran Wrap & Aluminum Foil and refrigerate overnight. I remove the shoulder from the refrigerator the next morning and let it sit @ room temp for about 4 hours before starting the smoking process. I want the shoulder to be at room throughout before placing it on the smoker for even cooking.<br />
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As you can see, from the top photo, I used only half of the smoker for the fire so the other half provides indirect heat beneath the shoulder. The water pan below keeps some moisture in the cooker during the smoke. Once I have the heat regulated at approximately 225 - 250 degrees, I'll place the shoulder on the grill over the water pan, meat side down. I smoked this shoulder with cherry wood as I prefer the likes of cherry, apple or pecan for smoking pork.<br />
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Now, with the shoulder on the cooker, meat side down, I'll spray the fat side w/ the Apple Cider Vinegar and then apply a generous coat of salt & pepper. Cover the cooker and let the smok'n process begin. Additionally, every 45 minutes or so, I'll spray the shoulder with the Apple Cider Vinegar / Bourbon mix. <br />
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This 9 lb shoulder smoked for about 8.5 hours and the internal meat temp was between 180 - 185 degrees internal when I removed it from the smoker. After removing the shoulder from the smoker, I wrapped it in aluminum foil and let it sit for about 45 minutes. The shoulder meat pulls easier when the internal temp reaches that 190 - 195 degree range and it'll get close to that during the resting period.<br />
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After the 45 minute resting period, it's time to pull or chop the shoulder meat. I, personally, prefer pulled so I'll use a couple forks to pull the meat. I pull the fat layer off and start pulling the meat with the forks, only using a knife if I have to. As well, this is a great time for "taste testing," especially the outer edge with the bark "salt-pepper-sugar" where it's full of flavor. Enjoy!<br />
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Cheers...<br />
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</a>unWine'dhttp://www.blogger.com/profile/06620047782671274782noreply@blogger.com1tag:blogger.com,1999:blog-5523477903211909388.post-84466499609848231212012-04-02T20:04:00.007-05:002012-04-02T21:19:30.062-05:00Fish Tacos with Mango Salsa & Chipolte Chili Lime Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTrDt4YSlFNNhQdgC_XRxTubv9bVX3qq060n461q1pADrck0MgF3zjNtTk4zGiOr3DM6buxqOl070-s_jK7M53oRcIFh-jO1TBCAQyJs9uRpFZ1_7d1bXQVg-MADlZ2EwLjhMahqOI_lU/s1600/Fish+Taco.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTrDt4YSlFNNhQdgC_XRxTubv9bVX3qq060n461q1pADrck0MgF3zjNtTk4zGiOr3DM6buxqOl070-s_jK7M53oRcIFh-jO1TBCAQyJs9uRpFZ1_7d1bXQVg-MADlZ2EwLjhMahqOI_lU/s320/Fish+Taco.jpg" width="293" /></a></div><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span"><b>unWine'd with a pour...</b></span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiUg3CcmooaxWZZ12peH047zyFfyQE_25xKBYZ3ob6xsX5kH1fanowSuvk77Ir8hw1cvkd7dSYDeFduWTuxsPA3MGCk4J9H6s154-S2RIYW4bZPdX-7eAtmpKdkkJso11BwWhX3Mgzxh8/s1600/Chenin+Blanc.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiUg3CcmooaxWZZ12peH047zyFfyQE_25xKBYZ3ob6xsX5kH1fanowSuvk77Ir8hw1cvkd7dSYDeFduWTuxsPA3MGCk4J9H6s154-S2RIYW4bZPdX-7eAtmpKdkkJso11BwWhX3Mgzxh8/s320/Chenin+Blanc.jpg" width="248" /></a></div><div class="separator" style="clear: both; text-align: left;">Chenin Blanc from Vouvray (Loire Valley area of France) $16</div><div class="separator" style="clear: both; text-align: left;">Wheat straw or lighter in color...</div><div class="separator" style="clear: both; text-align: left;">Melon, honeysuckle & slight hints of citrus on the nose...</div><div class="separator" style="clear: both; text-align: left;">Crisp with nice acidity and it paired well with the fish tacos...</div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span"><br />
</span></span></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span">pre-</span><span class="Apple-style-span"><span class="hsb"></span></span><span class="Apple-style-span">par-</span><span class="Apple-style-span"><span class="hsb"></span></span><span class="Apple-style-span">a-</span><span class="Apple-style-span"><span class="hsb"></span></span><span class="Apple-style-span">to-</span><span class="Apple-style-span"><span class="hsb"></span></span><span class="Apple-style-span">ry info</span> </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
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<b><u><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; font-size: x-small;">F</span><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">ish:</span></u></b><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Talapia fillets, approx 5 to 6 oz each</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">A couple pinches of salt and pepper on each side</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Bake @ 350 degrees for 17 minutes (you can pan fry or grill, your call)</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span><br />
<b><u><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Mango Salsa:</span></u></b><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 peeled & diced mango</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 plum tomato, seeded & diced</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 1/2 tbsp finely chopped fresh cilantro</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3 green onions sliced thinly</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 tbsp scallions sliced thinly</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 lime juiced</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 tbsp lemon juice</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 jalapeños (remove core and seeds), cut in half and roasted under the broiler for 8 - 10 minutes, then dice</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">(Mix all ingredients together and refrigerate for 30 minutes to 1 hour)</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span><br />
<b><u><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Chipolte Chili Lime Sauce:</span></u></b><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 tbsp mayonnaise</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/2 cup sour cream</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 tbsp fresh squeezed lim juice</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 garlic clove, finely chopped</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/2 tsp chipolte chili powder</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 pinch salt</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">(Mix all ingredients and refrigerate for 30 mins to 1 hour)</span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Cheers...</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span>unWine'dhttp://www.blogger.com/profile/06620047782671274782noreply@blogger.com0tag:blogger.com,1999:blog-5523477903211909388.post-45397738409564499542012-03-30T17:23:00.003-05:002012-03-31T10:55:46.158-05:00Cumin Seared Tuna for Tapas<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOOxnLocE3fhyphenhyphenW8LBe581WdaG1jrxl8yjrwGMXmqp__Mb-I5STET-Xsq_Dz1blBaTx9lzFDTVMT4-Ms2XptBrF-M3sxfTNWQZjmldUN7kVJX9f_lO76RF0garXVZ9fmHpKlur_WJ60m80/s1600/Cumin+Tuna.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOOxnLocE3fhyphenhyphenW8LBe581WdaG1jrxl8yjrwGMXmqp__Mb-I5STET-Xsq_Dz1blBaTx9lzFDTVMT4-Ms2XptBrF-M3sxfTNWQZjmldUN7kVJX9f_lO76RF0garXVZ9fmHpKlur_WJ60m80/s320/Cumin+Tuna.JPG" width="320" /></a></div><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #323232; line-height: 18px;">Tuna sourced from Whole Foods in Franklin, Tn.</span><br />
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<u>Dry Rub for Tuna:</u><br />
<span class="Apple-style-span" style="color: #333333; line-height: 18px;">1 teaspoon cumin seed (ground in mortal & pestle) </span><span class="Apple-style-span" style="color: #333333; line-height: 18px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span><span class="Apple-style-span" style="color: #333333; line-height: 18px;">1 pinch garlic powder</span><span class="Apple-style-span" style="color: #333333; line-height: 18px;"> </span><br />
<span class="Apple-style-span" style="color: #333333; line-height: 18px;">1 pinch onion powder</span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #333333; line-height: 18px;">1 pinch salt</span><span class="Apple-style-span" style="color: #333333; line-height: 18px;"> </span><br />
<span class="Apple-style-span" style="color: #333333; line-height: 18px;">1 pinch onion powder</span><span class="Apple-style-span" style="color: #333333; line-height: 18px;">1 pinch cayenne pepper</span><span class="Apple-style-span" style="color: #333333; line-height: 18px;"> </span><br />
<span class="Apple-style-span" style="color: #333333; line-height: 18px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /></span><span class="Apple-style-span" style="color: #333333; line-height: 18px;">1 (8-ounce) tuna steak</span><br />
<span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 18px;"><br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />Mix the first four ingredients from above ingredients in a small bowl. Spread the dry rub over the entire piece of Tuna.</span></span><br />
<span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 18px;"><br />
</span></span><br />
<span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 18px;"><u>Cooking:</u></span></span><br />
<span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 18px;">Using a small skillet, add 1 Tbsp of EVOO (Extra Virgin Olive Oil) and heat to med-high. When the oil begins to smoke, place the Tuna in the skillet.</span></span><br />
<span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 18px;">Cook for 1 minute and then turn the Tuna steak. Splash just a bit of fresh squeezed lime juice atop the Tuna and in the cooking pan. Cook for 1 minute. My total cooking time is 2 minutes as I want my tuna rare.</span></span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 18px;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3svqBQQZ3PwNjMk1gUw1HxhtjgZ5HnLGZJGWPZoCoveKw_DKHf_-i16__Lrb_jzhCrGO97DQxm2diKvCslej9KsMd7q2WOEcbBsXriMu9LUicDj4D19UI5-fFAgUE3s6sC0kbZUw_U34/s1600/Tuna.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3svqBQQZ3PwNjMk1gUw1HxhtjgZ5HnLGZJGWPZoCoveKw_DKHf_-i16__Lrb_jzhCrGO97DQxm2diKvCslej9KsMd7q2WOEcbBsXriMu9LUicDj4D19UI5-fFAgUE3s6sC0kbZUw_U34/s320/Tuna.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 18px;"><br />
</span></span> <span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 18px;">After cooking, allow 5 minutes to cool. Wrap the Tuna in Saran Wrap and place in the refrigerator for 1 hour. </span></span><br />
<span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 18px;">Remove from refrigerator, slice thinly and enjoy. Add Soy Sauce and Wassabi if you prefer.</span></span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 18px;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtjAK9yS5Os4uVMjMQnS8Ahe-7nrBTW8FR2oQLSlAV9F7VGvm4NwLTMhyphenhypheno5Kt6s8OXDU6hmvq64ZzLO3yIXJjuAg_M18A93VyVOcvP4_LIwwFONbPzSfhIDsKNLOlH6ZM1BeoL5O1_iE0/s1600/Tapas.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtjAK9yS5Os4uVMjMQnS8Ahe-7nrBTW8FR2oQLSlAV9F7VGvm4NwLTMhyphenhypheno5Kt6s8OXDU6hmvq64ZzLO3yIXJjuAg_M18A93VyVOcvP4_LIwwFONbPzSfhIDsKNLOlH6ZM1BeoL5O1_iE0/s320/Tapas.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Cheers...</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: #333333;"><span class="Apple-style-span" style="line-height: 18px;"><br />
</span></span></span>unWine'dhttp://www.blogger.com/profile/06620047782671274782noreply@blogger.com1tag:blogger.com,1999:blog-5523477903211909388.post-46240979631293413952011-12-26T17:34:00.001-06:002011-12-26T17:42:29.824-06:00Medici Pinot Noir<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-bQ0KAPxt8VY/TvkEMPdjkqI/AAAAAAAAAfI/fgZQM1fnprg/s1600/Medici+Pinot+Noir.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-bQ0KAPxt8VY/TvkEMPdjkqI/AAAAAAAAAfI/fgZQM1fnprg/s320/Medici+Pinot+Noir.jpg" width="320" /></a></div><br />
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unWine'd with a pour...<br />
<br />
'06 Medici Pinot (Chehalem Range overlooking Newberg, OR). Deb, thanks for the introduction! I just needed Roy to "perceive" he'd been given credit. Happy Holidays & Cheers to both of you!!!<br />
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~$30 / bottle<br />
<span class="messageBody" data-ft="{"type":3}"><br />
</span><br />
<span class="messageBody" data-ft="{"type":3}">Tasting Notes: </span><span style="background-color: white; color: #323232; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: left;"> </span><br />
<span style="background-color: white; color: #323232; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-align: left;">I get red fruit on the nose, bing cherry to me, but not too fruit forward. It's nicely balanced and not tannic. The mid-palate seems to have a hint of vanilla and a slight touch of spiciness. And, the wine has a nice lingering finish - quite quaffable.</span>unWine'dhttp://www.blogger.com/profile/06620047782671274782noreply@blogger.com0tag:blogger.com,1999:blog-5523477903211909388.post-2840134829707847872011-12-25T13:40:00.005-06:002011-12-25T14:34:21.060-06:00Beef Wellington with Mushroom Pate'<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-2W0EXPJZ4Lg/Tvd6S78H8XI/AAAAAAAAAeY/NZTlL6bJ0O8/s1600/Beef+Wellington-C.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-2W0EXPJZ4Lg/Tvd6S78H8XI/AAAAAAAAAeY/NZTlL6bJ0O8/s320/Beef+Wellington-C.jpg" width="294" /></a></div><br />
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Above: 20 - 25 mins in 375 oven. 130 degrees internal temp with instant read thermometer. It produced a very nice med-rare. If you prefer your Wellington more done, cook a few minutes longer and then use an instant read thermometer to see if it's reached your preferred doneness.<br />
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<b>Beef Wellington:</b> (This recipe used 4 fillets.)<br />
4 Beef Fillets, cut into 6oz, 8oz or 10oz portions. Your call.<br />
1 box Puff Pastry Shells (thawed)<br />
1 Egg<br />
1 Tbsp Half & Half<br />
<br />
1) Salt & paper the fillets to taste. I use a little kosher salt & black pepper.<br />
2) Mix egg and half & half in a bowl (sit aside)<br />
3) Spread a little flour on the counter. Take one pastry shell and roll it out thin.<br />
4) Spoon 2 or 3 spoons of the pate' on the shell and then place the fillet atop the pate'.<br />
5) Next, bring the shell up on all sides of the fillet so as to wrap the fillet smoothly.<br />
6) Using the egg mixture, brush on the shell where you're wrapping the fillet. It will seal/hold the edges.<br />
7) Next, brush a light coat of the egg mixture over the entire pastry, glossy finish.<br />
8) Place the wrapped fillet on your baking sheet (spray baking sheet so the shells don't stick) with the pastry shell seams down.<br />
9) Repeat 1-8 for remaining fillets.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-URvoMoDALLA/Tvd6uBhpGFI/AAAAAAAAAek/9zxk_MoNZoI/s1600/Beef+Wellington-B.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-URvoMoDALLA/Tvd6uBhpGFI/AAAAAAAAAek/9zxk_MoNZoI/s320/Beef+Wellington-B.jpg" width="248" /></a></div><br />
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Above: 4 Wellingtons resting after the cooking process. The meat is beef fillet cut into 6, 8 or 10 oz steaks. Whatever you prefer.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-4GAVwdOe4Vw/Tvd7nlriIgI/AAAAAAAAAew/CbQ-jFCtmhU/s1600/Beef+Wellington-A.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-4GAVwdOe4Vw/Tvd7nlriIgI/AAAAAAAAAew/CbQ-jFCtmhU/s320/Beef+Wellington-A.jpg" width="287" /></a></div><br />
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Above: Wellington w/ Mushroom Pate' wrapped in Puff Pastry Shell.<br />
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<b>Below: Mushroom Pate'</b><br />
<b>Ingredients / Cooking Instructions:</b><br />
4 Tbsp butter<br />
3 Tbsp finely diced shallots<br />
8oz finely diced mushrooms (I used Baby Bella.)<br />
1 cup heavy whipping cream<br />
2 Tbsp all-purpose flour<br />
1 tsp salt<br />
1 tsp fresh lemon juice<br />
<br />
1) Melt butter over med heat and then add the shallots. Reduce heat a little if necessary so the shallots do not brown. Stir constantly for 5 minutes.<br />
2) Add the finely diced mushrooms to the mixture and mix well. Over med-low heat, continue cooking the mixture for 10-12 minutes. Stir frequently.<br />
3) Next, add the 2 Tbsp of flour and coat the mixture, stir for 2-3 minutes.<br />
4) Now, add the cup of heavy whipping cream. Mix thoroughly and bring mixture to a boil and then reduce heat to low/simmer.<br />
5) Remove from heat, add salt & lemon juice, mix and then let the mixture cool to a warm touch.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-XITi2o8-F9c/Tvd785DzwCI/AAAAAAAAAe8/7MgsdrcfAPg/s1600/Mushroom+Pate%2527.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-XITi2o8-F9c/Tvd785DzwCI/AAAAAAAAAe8/7MgsdrcfAPg/s320/Mushroom+Pate%2527.jpg" width="239" /></a></div>unWine'dhttp://www.blogger.com/profile/06620047782671274782noreply@blogger.com0tag:blogger.com,1999:blog-5523477903211909388.post-32325323478833000292011-12-17T21:42:00.002-06:002011-12-18T15:27:15.895-06:00Holiday Pinot Noir Tasting<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6xEHRAP9j3GyPcJ592lcDRj_cmQIidPHo16ZvQG6XL-1I1BsCz-u0GJqt-tYizVlSEuid03Ak5IK5_j1ApLbKaQMCCIKi_iqu2EjY1CDfCBkvzcGGitKAENgoBg1eLQCC7gZY0dxgVoc/s1600/Pinots+%25281+of+2%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6xEHRAP9j3GyPcJ592lcDRj_cmQIidPHo16ZvQG6XL-1I1BsCz-u0GJqt-tYizVlSEuid03Ak5IK5_j1ApLbKaQMCCIKi_iqu2EjY1CDfCBkvzcGGitKAENgoBg1eLQCC7gZY0dxgVoc/s320/Pinots+%25281+of+2%2529.jpg" width="207" /></a></div><br />
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unWine'd with a pour...<br />
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<span class="commentBody" data-jsid="text"><b>Cooralook (Australia):</b> Not overly fruit forward but some cherry on the nose, a bit of acidity but with very mild tannins. $15</span><br />
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<span class="commentBody" data-jsid="text"><span class="commentBody" data-jsid="text"><b>Camas (France):</b> This Pinot is Burgundian in style. Not as much fruit on the nose, more earthiness. A little more tannic than the other three Pinots but not too tannic, a nice finish. This is an easy drinking Pinot and a good transition wine if you're not really a red drinker. $13</span></span><br />
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<span class="commentBody" data-jsid="text"><span class="commentBody" data-jsid="text"><span class="commentBody" data-jsid="text"><b>HandCraft (Cali):</b> Red fruit on the nose, cherry, raspberry. Very mild tannins and a nice balance. A bit of lingering finish as well. $14</span></span></span><br />
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<span class="commentBody" data-jsid="text"><span class="commentBody" data-jsid="text"><span class="commentBody" data-jsid="text"><span class="commentBody" data-jsid="text"><b>cooper hill (Oregon):</b> Light and fragrant. More toward blackberry and some earthiness on the nose, quite different than the Cali Pinot. Not tannic but with a hint of spiciness leading to a very nice finish. Very nice, give it a try if you're a Pinot fan. $18</span></span></span></span><br />
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<span class="commentBody" data-jsid="text"><span class="commentBody" data-jsid="text"><span class="commentBody" data-jsid="text"><span class="commentBody" data-jsid="text">Cheers...</span></span></span></span>unWine'dhttp://www.blogger.com/profile/06620047782671274782noreply@blogger.com0tag:blogger.com,1999:blog-5523477903211909388.post-3258451653030941792011-11-25T15:27:00.001-06:002011-11-25T19:11:28.250-06:00They call me Mr. Nibs<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0b4-UKIJ-ZcnwFc1Q7F3C75fnrw1qM3jXRDqYlrEQYrk2XYCLO8yAo8yjKtPmLcQNtAxHWwjpDo7bQBMGfPr9mtfkzXQLB7mHJUhvOnvwg3U2WqA2ND7fmxxbvfN7RDsz5RhQrF0aWSM/s1600/Pan-Seared+Ribeye+%25281+of+2%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0b4-UKIJ-ZcnwFc1Q7F3C75fnrw1qM3jXRDqYlrEQYrk2XYCLO8yAo8yjKtPmLcQNtAxHWwjpDo7bQBMGfPr9mtfkzXQLB7mHJUhvOnvwg3U2WqA2ND7fmxxbvfN7RDsz5RhQrF0aWSM/s320/Pan-Seared+Ribeye+%25281+of+2%2529.jpg" width="297" /></a></div><br />
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...Cacao Nibs that is. Try this dry rub for your next rib-eye, flat-iron or other steak. Sear your beef in a skillet (cast iron if you have it) for approx 3 mins on each side. You can use a couple Tbsps of butter, oil or EVOO to sear, your choice. Afterward, transfer to grill or oven to finish cooking to your preferred doneness.<br />
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<b><u>Dry Rub Mix</u></b> (Source: Internet, adjusted to my preference and enough for two steaks, 1 - 1 1/2 lbs)<br />
2 Tbsp Cacao Nibs (you can find some at Whole Foods, other at <a href="http://www.kingarthurflour.com/">http://www.kingarthurflour.com</a> )<br />
1/2 tsp Red Pepper Flakes<br />
1 tsp Ground Cumin<br />
1/2 tsp Ground Mustard<br />
1 tsp Chipolte Chili Powder<br />
1/2 tsp Smoked Paprika<br />
1/4 tsp Ground Allspice<br />
2 Tbsp Brown Sugar (Light or Dark)<br />
1 Tbsp Kosher Salt<br />
(Mix all these ingredients in a food processor.)<br />
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You can just rinse the steaks and pat dry or you can apply a light coat of EVOO and then apply the rub, your choice.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUk10bPauHE0m0Jbf88tSbiZTellyGNf1LbYprAq72RpFobFKcHuaQydgqVtUiYQNuGsKAsuAl3625RHjDMZ34Rb-FZTILNAQbcE-OU-ZHTxfAXypQsIGFaqDPwmSkGmGx1GAGriNC1yA/s1600/Pan-Seared+Ribeye+%25282+of+2%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUk10bPauHE0m0Jbf88tSbiZTellyGNf1LbYprAq72RpFobFKcHuaQydgqVtUiYQNuGsKAsuAl3625RHjDMZ34Rb-FZTILNAQbcE-OU-ZHTxfAXypQsIGFaqDPwmSkGmGx1GAGriNC1yA/s320/Pan-Seared+Ribeye+%25282+of+2%2529.jpg" width="308" /></a></div><br />
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These, boneless, rib-eyes are about 1 1/4" thick. Apply a "generous" coat of the dry rub all over the steak. Afterward, wrap in Saran Wrap and refrigerate for a minimum of 30 minutes or overnight if you have time. And, remember to remove the steaks from the fridge and allow them to come back to room temp before cooking.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhkrqxpnVVkyDPF7BHpNc6Ndrku7hMFDnIIowBzAcY3P_g3_EpDVlL3iXq9dZhXiKSD810e9_tvtmWdZIsrE9hbEc0SjovlM6CzMJWbavXKJtOQlvQW-5UMsrCbqWG76HK3ZVMjuRCD8/s1600/Ribeye+and+Faust+Cab+%25283+of+3%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhkrqxpnVVkyDPF7BHpNc6Ndrku7hMFDnIIowBzAcY3P_g3_EpDVlL3iXq9dZhXiKSD810e9_tvtmWdZIsrE9hbEc0SjovlM6CzMJWbavXKJtOQlvQW-5UMsrCbqWG76HK3ZVMjuRCD8/s320/Ribeye+and+Faust+Cab+%25283+of+3%2529.jpg" width="239" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCTvWj03FYfgSvGWRUgQ8s2VXmzKEuqQ5o2GVEVigtbb_vPIHvEw1nUZejOiHSaxoFhEdGrN9AvbEkpZOYW4_vjU0GiJtYSK_LCCn5atTnYJvDCHRWcZQkzP35XpykyegiyrHKSdtQgqg/s1600/Ribeye+and+Faust+Cab+%25281+of+3%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCTvWj03FYfgSvGWRUgQ8s2VXmzKEuqQ5o2GVEVigtbb_vPIHvEw1nUZejOiHSaxoFhEdGrN9AvbEkpZOYW4_vjU0GiJtYSK_LCCn5atTnYJvDCHRWcZQkzP35XpykyegiyrHKSdtQgqg/s320/Ribeye+and+Faust+Cab+%25281+of+3%2529.jpg" width="239" /></a></div>unWine'dhttp://www.blogger.com/profile/06620047782671274782noreply@blogger.com0tag:blogger.com,1999:blog-5523477903211909388.post-88828519201691256182011-11-25T11:53:00.004-06:002011-11-25T12:04:24.788-06:00Venge's Scout's Honor Red Wine & Bone-In Chicken Thighs<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">'09 Scout's Honor from Venge Vineyards. </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">This wine is a blend of Syrah, Petite Syrah, Zinfandel & Charbono. </span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">(Charbono - <span class="Apple-style-span" style="line-height: 19px;">The </span><span class="Apple-style-span" style="line-height: 19px;"><a href="http://en.wikipedia.org/wiki/Wine" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; background-position: initial initial; background-repeat: initial initial; color: #0645ad; text-decoration: none;" title="Wine">wine</a></span><span class="Apple-style-span" style="line-height: 19px;"> made from Charbono tends to be dark, with medium to high tannins & acidity. This varietal i</span><span class="Apple-style-span" style="line-height: 19px;">s a <a class="mw-redirect" href="http://en.wikipedia.org/wiki/Grape_variety" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; color: #0645ad; text-decoration: none;" title="Grape variety">grape variety</a> from the <a class="mw-redirect" href="http://en.wikipedia.org/wiki/Savoie_(wine)" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; color: #0645ad; text-decoration: none;" title="Savoie (wine)">Savoie</a> region of <a class="mw-redirect" href="http://en.wikipedia.org/wiki/France_(wine)" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; color: #0645ad; text-decoration: none;" title="France (wine)">France</a>.)</span></span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; line-height: 19px;">This wine is inky purple (aka - a tooth stainer) in color with much dark fruit (blackberry, black cherry) on the nose, as well as some spiciness. This wine is 15.5% so it's not for the faint of heart, it's a big boy. The wine has good structure, a bit chewy and dusty in my opinion. This wine has a nice lingering finish and will stand up to many bold foods. ~$38.</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; line-height: 19px;">Dried Thyme - 1 Tbsp</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; line-height: 19px;">Oregano - 1 Tbsp</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; line-height: 19px;">Onion Powder - 1 tsp</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; line-height: 19px;">Smoked Paprika - 1 Tbsp</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; line-height: 19px;">Kosher Salt - 1 tsp</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; line-height: 19px;">Black Pepper - 1 tsp</span><br />
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<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif; line-height: 19px;">Grill thighs for approx 20 mins on each side, skin up first</span><br />
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unWine'd with a pour...<br />
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Meiomi Pinot - California, $19<br />
Spindrift Pinot - Oregon, $22<br />
Louis Jadot - Bourgogne (Burgundy Pinot) France, $21<br />
Apaltagua Pinot - Chile, $12<br />
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Tasting Notes - Coming SoonunWine'dhttp://www.blogger.com/profile/06620047782671274782noreply@blogger.com0tag:blogger.com,1999:blog-5523477903211909388.post-78122889091579364862011-11-12T16:27:00.009-06:002011-11-12T20:32:12.506-06:00'06 MEDICI, Oregon, Pinot Noir & Pan-Seared Beef Fillet<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfRTaCHDSD2O8UWRfjiyijXHPgG0fIMxOgMvxANQz5iUubQYR8-LGoGqDqK6puuDcJqQeZN1SBg60BEQhi-uDbdrRbn-q8M9G8KIYE4xy1pempBf8MtBJZrkvsMFBs1WD6NYIoulLP9AI/s1600/Medici+-+Fillets-3.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfRTaCHDSD2O8UWRfjiyijXHPgG0fIMxOgMvxANQz5iUubQYR8-LGoGqDqK6puuDcJqQeZN1SBg60BEQhi-uDbdrRbn-q8M9G8KIYE4xy1pempBf8MtBJZrkvsMFBs1WD6NYIoulLP9AI/s400/Medici+-+Fillets-3.jpg" width="240" /></a><br />
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I was introduced to this Pinot by my good friend Mr. PR Snipes of the Murfreesboro Snipes. I'm a huge fan of Russian River Valley Pinots from CA but after drinking the Medici "I am now a fan!" You cannot find this wine in my area (Middle TN) but since Mr. Snipes was recently in the Willamette Valley area, I am now the proud owner of 6 (now 5) bottles of the '04 & '06 Medici Pinot. I will drink it slowly and purposefully. <br />
As for my personal tasting notes, I get red fruit on the nose, bing cherry to me, but not too fruit forward. It's nicely balanced and not tannic. The mid-palate seems to have a hint of vanilla and a slight touch of spiciness. And, the wine has a nice lingering finish - quite quaffable. I give it a rating of opulent. <$30 / bottle.<br />
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Cooking the Fillet: I use a generous coat of EVOO on the steak and then add, to taste, shaved sea salt and black pepper. I let that sit for about one hour at room temp. When I'm ready to cook, I place the cast iron skillet in a 400 degree oven and let the skillet get smoking hot. Afterward, transfer to the skillet to the side burner on the grill. Over high heat I'll place one Tbsp of butter in the skillet and then place the fillets in the skillet. I cook them for 3 minutes and then add one more Tbsp of butter and turn the fillets for 3 more minutes. After that six minutes, I transfer the fillets to my grill, which is at 500 degrees, for another 6 - 8 minutes, not turning - just place them on the grill. This cooking time produces a very nice med-rare every time.<br />
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</div>unWine'dhttp://www.blogger.com/profile/06620047782671274782noreply@blogger.com0tag:blogger.com,1999:blog-5523477903211909388.post-58132969118637782952011-10-25T16:20:00.001-05:002011-10-25T16:22:40.049-05:00'05 Geyser Peak Cabernet<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Nyz4Fi1f5oY1lFZ-GQeUiGGok9ZPZksTO68zZCJFIjdMb6LRwCCspM35qPFXUcNjS6KN54WTYfyUBGhh9clt_X7RocWKP6jNO9ZJ_7M4GgeofDP5N0j8GEeE_c5nqYdwcoNoZkUxpqE/s1600/Photo1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Nyz4Fi1f5oY1lFZ-GQeUiGGok9ZPZksTO68zZCJFIjdMb6LRwCCspM35qPFXUcNjS6KN54WTYfyUBGhh9clt_X7RocWKP6jNO9ZJ_7M4GgeofDP5N0j8GEeE_c5nqYdwcoNoZkUxpqE/s320/Photo1.jpg" width="248" /></a></div><br />
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unWine'd with a pour...<br />
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<span class="Apple-style-span" style="color: #323232; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">'05 Geyser Peak, Alexander Valley, Cabernet (~$16 USD). The vino's nose was dark fruit that resembled black cherry and blackberry, nice tannins and a slight hint of dark chocolate on the mid-palate. The finish was fruit and a bit of lingering tannin. Very nice for the price.</span>unWine'dhttp://www.blogger.com/profile/06620047782671274782noreply@blogger.com0tag:blogger.com,1999:blog-5523477903211909388.post-78106440178702144972011-10-18T18:34:00.000-05:002011-10-18T18:34:56.386-05:00...a few wines tasted in twenty-eleven<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw5HS5oK3EcpIu4rSNwJIr8szOAQActT_Lii-vlJ-P8qI97u6o5WHd0nFrJv1qwqHloqWNvjfktUWiNuB663oVoui60Fw_JCOxsOXOBaxq6-w9XbbEA9uq5k9WlKjndGqQb4kTLA9kge8/s1600/Wine+Pics.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw5HS5oK3EcpIu4rSNwJIr8szOAQActT_Lii-vlJ-P8qI97u6o5WHd0nFrJv1qwqHloqWNvjfktUWiNuB663oVoui60Fw_JCOxsOXOBaxq6-w9XbbEA9uq5k9WlKjndGqQb4kTLA9kge8/s320/Wine+Pics.jpg" width="320" /></a></div><br />
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unWine'd with a pour...unWine'dhttp://www.blogger.com/profile/06620047782671274782noreply@blogger.com0tag:blogger.com,1999:blog-5523477903211909388.post-17665773067085559342011-10-14T17:53:00.002-05:002011-10-14T18:16:47.542-05:00'07 Mayo Family Syrah - purchased from Lot18<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinwOIwvLkNS5EIbXfn3n-HvyS7j6siD6vltaoN2fXpIx1QqQZcRLL1Ax6GjGmzgcybcp3EyX4WqnRq7jlQVF6VfKBao0YrMZVXxVb1JwLg93CNna75rIxyX3zfxS9OqLcHfA9GTnDsUoM/s1600/Photo1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinwOIwvLkNS5EIbXfn3n-HvyS7j6siD6vltaoN2fXpIx1QqQZcRLL1Ax6GjGmzgcybcp3EyX4WqnRq7jlQVF6VfKBao0YrMZVXxVb1JwLg93CNna75rIxyX3zfxS9OqLcHfA9GTnDsUoM/s320/Photo1.jpg" width="218" /></a></div><br />
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I recently joined Lot18 which is a site where you can search for and see special prices for many different wines. You can check it out to see if you find deals that interest you.<br />
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Click link below:<br />
<a href="http://www.lot18.com/">Lot18</a><br />
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My first purchase was '07, Mayo Family, Syrah (Page/Nord Vineyard). As always, I researched the prices on-line, checked the wine's rating, tasting notes, et al. The wine was in my price range and the tasting notes appealed to me. I bought 4 bottles and have had one to date.<br />
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This wine is a dark garnet toward inky purple in color with dark fruit on the nose. This wine has the roundness of a nice Cabernet but with that hint of spiciness you expect from Syrah. I thought the mid-palate had hint of vanilla & plum, though slight. The wine has nice structure, not tannic but with a nice lingering finish. I will decant the next bottle and see how that effects the taste as I didn't have time to do that with the first bottle. I will enjoy the other three bottles.<br />
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Cheers...unWine'dhttp://www.blogger.com/profile/06620047782671274782noreply@blogger.com0tag:blogger.com,1999:blog-5523477903211909388.post-69916295663348434612011-10-09T15:27:00.011-05:002011-10-09T16:30:25.968-05:00Sweet - Smoky - Spicy Bone-In Prime Rib<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3GJ1OzqN9Get1M1kpdQY3SnyB-AOm9U9FOAiJrg9bOIgukuKYAC225uuj9vjapZ2gkc_mqIm9kZIO16LEjrb66akzFpBSvKFICMTueYTwfukr_lPElgFfslSH1XvXSAAYjs_MZf2icJk/s1600/Prime+Rib.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3GJ1OzqN9Get1M1kpdQY3SnyB-AOm9U9FOAiJrg9bOIgukuKYAC225uuj9vjapZ2gkc_mqIm9kZIO16LEjrb66akzFpBSvKFICMTueYTwfukr_lPElgFfslSH1XvXSAAYjs_MZf2icJk/s320/Prime+Rib.jpg" width="246" /></a></div><br />
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<b>Prime+ Bone-In Ribeye</b><br />
Source (Butcher Block, Franklin, Tn) Thanks, Bruce...<br />
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Slow smoked with a little cherry wood. I seared the rib in a 450 degree oven for 25 minutes and then transferred the rib to the smok'r. Smoking time will vary, internal temp is the key regardless of time but low and slow is good. I pulled this rib from the smoker @ 125 - 128 degrees internal. Afterwards, I wrapped it in aluminum foil for 30 minutes before slicing & serving. A couple of the end pieces are a little closer to medium doneness but the remainder is as you see it in the top photo. This Prime+ Ribeye was the best I've ever had. The tenderness and fat marbling was excellent. Rib below - 16 lbs. <br />
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Miscellaneous prep photos...<br />
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<b>Rub recipe:</b><br />
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<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">Prim Rib / Smoky-Spicy Dry Rub for 14 - 16 lbs</div><div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 14.0px;"><br />
</div><div style="color: #663200; font: 13.0px 'Trebuchet MS'; margin: 0.0px 0.0px 0.0px 0.0px;"><i>1 1/2 cubs cacao nibs, slightly ground w/ mortar & pestle (thanks to my sister for the expedited delivery of the nibs)</i></div><div style="color: #663200; font: 13.0px 'Trebuchet MS'; margin: 0.0px 0.0px 0.0px 0.0px;"><i>6 teaspoons hot red pepper flakes</i></div><div style="color: #663200; font: 13.0px 'Trebuchet MS'; margin: 0.0px 0.0px 0.0px 0.0px;"><i>8 teaspoons cumin seed, grond finely w/ mortar & pestle</i></div><div style="color: #663200; font: 13.0px 'Trebuchet MS'; margin: 0.0px 0.0px 0.0px 0.0px;"><i>4 teaspoons ground mustard</i></div><div style="color: #663200; font: 13.0px 'Trebuchet MS'; margin: 0.0px 0.0px 0.0px 0.0px;"><i>4 tablespoons chipotle chili powder or chili powder</i></div><div style="color: #663200; font: 13.0px 'Trebuchet MS'; margin: 0.0px 0.0px 0.0px 0.0px;"><i>4 teaspoons smoked paprika</i></div><div style="color: #663200; font: 13.0px 'Trebuchet MS'; margin: 0.0px 0.0px 0.0px 0.0px;"><i>4 teaspoons ground allspice</i></div><div style="color: #663200; font: 13.0px 'Trebuchet MS'; margin: 0.0px 0.0px 0.0px 0.0px;"><i>6 tablespoons light brown sugar, packed (Use less or more according to your taste.)</i></div><div style="color: #663200; font: 13.0px 'Trebuchet MS'; margin: 0.0px 0.0px 0.0px 0.0px;"><i>6 tablespoons kosher salt or fine ground sea salt</i></div><div style="font: 13.0px 'Trebuchet MS'; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 15.0px;"><br />
</div><div style="font: 13.0px 'Trebuchet MS'; margin: 0.0px 0.0px 0.0px 0.0px;">Mix thoroughly.</div><div style="font: 13.0px 'Trebuchet MS'; margin: 0.0px 0.0px 0.0px 0.0px; min-height: 15.0px;"><br />
</div><div style="font: 13.0px 'Trebuchet MS'; margin: 0.0px 0.0px 0.0px 0.0px;">Apply a generous coat of EVOO to the entire Prime Rib and then apply a generous coat of the dry rub. You may have some left over if you choose not to use all of the dry rub mixture.</div><br />
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</a></div>unWine'dhttp://www.blogger.com/profile/06620047782671274782noreply@blogger.com0tag:blogger.com,1999:blog-5523477903211909388.post-58713873496588632862011-10-05T22:22:00.000-05:002011-10-05T22:22:21.672-05:00Simply, Thank you... Steve Jobs<blockquote><i><b><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Without your innovation and entrepreneurial spirit, this blog would not exist in its form.</span></b></i></blockquote><br />
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