End of the Vine

Dinner and a F$#@!& Up Movie has moved!

2010-11-02T17:14:00.000-04:00

So, yes, it was hard to do this on tumblr, so we've moved Dinner and a F$#@!& Up Movie!

The Human Centipede and Greek Chicken with Caterpillar Potatoes!

2010-10-26T09:42:00.000-04:00

Latest installment into "Dinner and a F$#@!& Up Movie!"

I've started a new food blog!

2010-10-15T19:39:00.003-04:00

I've started a new food-type blog since this is supposed to be mainly my "Professionl Wine Blog." I noticed that I had hardly any wine on here lately and a lot of recipes, so I decided I'm going to seperate the two.

Thus was born, "Dinner And A F$#@!& Up Movie!"

Ron (my other half) and I watch a ton of really odd-ball movies, and I make dinner every night, most often from my own recipes. It made perfect sense. If you want my recipes, and don't mind a movie review in there as well, come on over to Dinner and a F$#@!& Up Movie. That's where all my recipes will be from now on, and I'll keep End of the Vine more booze-centric.

Cheers!
Dani

Peanut Chicken a la Dani!

2010-10-14T11:25:00.003-04:00

Sorry about the lack of chili recipe... it didn't turn out quite the way I wanted and I wanted to tweak it a bit before I give you all the recipe. I had to do A LOT of doctoring while it was cooking to get it right. I'm gonna replicate it before I pass it on to you.

Anywho!

I made a pretty fantastic marinade this morning, and wanted to share.

I've seen a lot of chicken recipes calling for peanut butter, either as a sauce componet or in a marinade, and I've never tried one... until this morning.

I looked at a couple recipes and then whipped up my own.

Peanut Chicken

1 cut-up whole chicken (I use the whole cut-up chickens most of the time. That way everyone can get the piece they want, and they are usually REALLY cheap. I pay about $4-$5 for a chicken this way! You also get the awesome neck and back pieces for stock later.)

3/4 cup natural chunky peanut butter
1/2 cup light brown sugar
1/4 cup veggie oil
2-3 minced garlic cloves
3/4 cup hot terriyaki sauce (you can use regular, this is just what I had in my pantry)
1 Tbs chili lime sauce (I used Cholula)
A few shakes of chili flakes
2 tbs lime juice

Add everything, except chicken, to a gallon-sized, zip-top bag and mix well. The peanut butter won't incorporate completely, but squeeze it around and give the bag a few good shakes (while closed, of course!), and then add your chicken. Give the bag a few more good shakes and toss in the refridgerator until you're ready to cook. I put mine in at 9am, and I'll make dinner around 6ish. So, overnight or a few hours, it should be fine.

I'm going to bake mine at 425 for 35-45 minutes. My oven runs hot, so it's usually closer to 35 minutes. You can also do ti at 350 for an hour, if you prefer.

But this marinade tasted so yummy. I always taste my marinades before I put the item to be marinated in them. I don't care if it's just oil and rosemary, if it doesn't taste good when you make it, it's not going to make whatever you're cooking taste good... So taste your marinades!

I'm going to make a similar version of this marinade for a sauce. I'm going to reduce it down and add a little coconut milk, it'll be yummy as a dipping sauce and over rice as a side.

Enjoy!

OK OK... I know it's a few months later than I said it would be, but here's a new post. CHILI!

2010-09-23T12:08:00.004-04:00

I know I have a venison chili recipe just a few posts down, but this is a hybrid of my Mamma's chili (which my dad swears is the greatest food ever) and my normal, non-venison, chili. I just got started with the prep work, when I get everything in it and get it simmering, I'll put up the full post. The chili has about a 5 hour cook time, so writing the blog post will help pass the time.

See y'all in about 5-6 hours!

Cheers!

I'm back!

2010-07-14T17:12:00.003-04:00

After a year-long hiatus, I'm back. Look for new posts soon! I'm making tacos tonight so there may be a post about that later.

Cheers!

Going Camping? Having a Party? Make These Alcohol (and Flavor!) Infused Goodies!

2009-06-19T11:40:00.003-04:00

Most of you know that I just got back from Bonnaroo! This is my annual venture into the heart of music, where I listen, laugh, play, dance and try my hardest to stay cool in the blazing Tennessee sun for four days.

This year I said "No More!" to luke warm beers barely sasiating my parched, numb-from-singing "So Whatcha Want," throat! Oh no! This year I brought Watermelon Tequila Balls and Stoli Dole Spears! And, yes, I was the hit of the campsite... if I do say so myself.

These are simple little concoctions that anyone can whip up on short notice. Now, they do get better if you let them sit, but by no means, let that deter you from making a batch of these alcoholic yummies.

Watermelon Margarita Balls

1 watermelon - SEEDLESS!!!
tequila
watermelon pucker
pomegraneat liquor
margarita mix

There are no measurements. This is not an exact recipe. My rule of thumb is to make the margarita mixture and THEN pour it over the balls when you have made something that you would be pleased sipping along side some fajitas.

So, take your watermelon and ball it. Get an 1" melon baller and go to work. This takes a while, but it is so so so worth it. Once again, make sure it is the seedless kind...

Once you get all your balls together, put them in freezable containers and set aside.

Mix up your watermelon margarita mix. The way I make mine is:

3 parts tequila
2 parts watermelon pucker
1 part pomegraneat liquor
3 parts margarita mix

Mix this and add to as needed until you make something yummy and drinkable. It's easy, you know what you like. If you like it more tequila-y, add more tequila, etc.
Now, make sure you make a pretty big batch of this. You will need at least one bottle of tequila for a whole watermelon, so make your pitcher of margarita accordingly.

Once you have this mixed, pour over the balls until covered. Seal the tubs and pop in the refrigerator or freezer until needed. That's it. Ball a melon, make some margarita, cover the balls with the margarita and let set.

Enjoy!

Oh, and don't throw out the juice... you drink that stuff when the balls are gone, it's got booze in it!

Stoli Dole Spears are even easier... I have the recipe for "Knockout Martinis" somewhere on this blog... but yes, this is just a "Knockout" that hasn't been blended.

Pick up a big round container of fresh pineapple spears. Cover with good vodka and let sit. Yep. Keep this cold until you need it, don't freeze it though, pineapple doesn't like to be frozen. When you are good and ready, eat the spears and drink the juice!

Take a batch of either of these to your next cookout, party, bonfire... and watch as everyone becomes instantly cooler and a lot more fun to be around.

Venison Chili

2009-04-07T15:57:00.013-04:00

We had a friend give us a ton of venison this season. Wonderful! Venison is a richly flavored, extremely healthful meat... But, what to do with it all? My mom ran across a recipe for venison chili in Field and Stream magazine and passed it on to me. After a few slight modifications, we ended up with, seriously, the best chili I've ever eaten.

I'll give you the unadulterated version of the recipe with my modifications in parentheses.

Venison Chili (adapted by me, from Field and Stream Magazine)

2 pounds of venison (I used 1 pound of stew meat in 1" chunks and 1 pound of ground meat)
1/4 pound of thick cut bacon diced (I used closer to 1/2 pound)
2 medium yellow onions diced
1 medium red onion diced
2 jalapeno peppers seeded and diced
1 red bell pepper seeded and diced
1 yellow bell pepper seeded and diced
1 green bell pepper seeded and diced (I left this out, I just don't like green peppers and I used really large red and yellow peppers)
1/2 of an 8oz can of chipotle chilies chopped fine (my store was actually out of chipotles, I used a 4oz can of fire roasted green chilies instead)
3 cloves of garlic minced (I used 6)
1/4 cup of balsamic vinegar
4 tablespoons chili powder
1 tablespoon paprika
1 tablespoon cumin
1 tablespoon salt
1 tablespoon cinnamon
1 tablespoon black pepper
1/4 cup honey
1 tablespoon molasses
1 bottle Guinness or other stout (I used Guinness extra stout, yum!)
1/2 cup good red wine
1 24oz can whole plum tomatoes
1 24oz can crushed tomatoes (I used 2 24oz cans of San Marzano whole tomatoes, I like my tomatoes to break down into the chili)
2 cans of black beans (I used 1)

I also added 8oz of sliced mushrooms and 1 can of corn with peppers.

Method:

1. In your heavy-bottomed stew pot, brown the venison. You may have to do it in batches. I browned my stew meat first and then my ground meat. Set aside the browned meat.

2. In the same pot, cook the bacon over med-lo heat. You want all the fat to render out and the bacon to brown. Set the cooked bacon aside with the venison. mmmmmm... bacon!

3. In the same pot with the bacon fat, cook the onions, chilis and peppers. The water from the vegetables will loosen up all the brown bits from the bottom of the pan. Stir the vegetables frequently and scrape the bottom of the pan as you do. Cook until soft, about 5-10 minutes.

Add the garlic and vinegar and cook another 3 minutes. Add chili powder, cumin, paprika, salt, pepper and cinnamon. Stir the spices into the vegetables and cook for another 3 minutes, stirring frequently. Add the bacon and venison and cook for another minute. (This is when I added the mushrooms.)Make sure you coat the meat and all the veggies in the spices and let it cook for a few minutes.

4. Add the honey, molasses, beer, wine and tomatoes. Stir well and bring to a boil then reduce heat to a low simmer.

5. Cook at a low simmer, stirring frequently, uncovered for an hour. As the chili simmers, the tomatoes will break down, but feel free to smoosh them against the side of the pot to help them break apart.

6. Taste and adjust the seasoning.

7. Add the beans (this is when I added the corn) and let simmer for another 15-20 minutes or until the chili is thick enough for your liking. I also added a few tablespoons of balsamic vinegar right before serving, it really brightens the flavor.

Garnish with chopped onion, shredded cheese, sour cream, cilantro, tortilla chips... anything that you would normally like on chili.

Yum!

We really enjoyed this chili, it has a smokey, sweet flavor that develops into a rich spicey-ness as you savor it. I would enjoy a hearty Zin or one of the extra Guinness you have in your fridge with this dish.

Cool Cocktails For A Crowd That Are Sure To Please

2009-02-16T17:41:00.004-05:00

As spring nears, we all have tons of get-togethers to attend. There always seems to be a bridal or baby shower, graduation, garden party, housewarming party, or, of course, the highly anticipated NCAA Tournament parties. But as March Madness approaches, the most difficult decision may not be how to fill out your tournament bracket, but what libation to bring to the party!

When I head to one of these inevitable gatherings, I like to bring cocktails for a crowd. Anyone can bring a bottle of wine picked up at the last minute, or a case of light beer. But, if you show up with a batch of delicious cocktails you are sure to be the hit of the party.

EASY VODKA PUNCH

Makes 40 servings

2-2/3 750-ml. bottles raspberry vodka (Burnett’s makes an inexpensive raspberry vodka, that is fine for this recipe)
1-1/2 two-liter bottles lemon-lime soda
2 46-oz. cans pineapple juice
4 cups fresh mint

Mix all the ingredients and tear up the mint into the punch.
Garnish with lime slices or fresh raspberries, and serve over ice.

MARGARITAS BY THE GALLON

Makes 22 16 ounce margaritas
6 cups tequila
2-1/2 cups triple sec
2- 1/2 cups fresh lime juice
2- 1/2 cups fresh lemon juice
2 cups simple syrup*

Mix all the ingredients together and serve over ice. Make sure you have salt for the rims of the glasses, and plenty of limes wheels for garnish.

*Simple syrup

Mix 2 cups of white sugar with 2 cups of water in a sauce pan. Bring to a boil and stir until the sugar dissolves. Cool the mixture down and pour into a clean container.

CITRUS COOLER

Makes 40 servings

1-1/3 750-ml. bottles dark tequila
1-1/3 750-ml. bottles dark rum
1 46-oz. can grapefruit juice
2 46-oz. cans pineapple juice

Mix and refrigerate. Serve over ice and garnish with lemons, limes or pineapple chunks.

PEACH FIZZ PUNCH

Makes 40 servings

2-2/3 750-ml. bottles light or dark rum
2-2/3 750-ml. bottles peach schnapps
2 64-oz. bottles cranberry juice
1 liter bottle club soda

Mix and refrigerate. Serve over crushed ice and garnish with frozen cranberries or chunks of frozen peaches.

WHITE SANGRIA

Makes 40 servings

2 cups simple syrup (recipe is above)
4 750-ml. bottles Chardonnay, Sauvignon Blanc, or Pinot Grigio.

Slice assorted fresh fruit: oranges, lemons, pineapple, peaches, and whole strawberries or raspberries. Plan on ¼ cup of fruit per serving.

Pour the syrup over the sliced fruit and refrigerate. When you are ready to serve, put the fruit mixture into serving container and add chilled white wine. Serve over ice and garnish with mint.

When serving group cocktails, make sure to keep the mixtures in the refrigerator or on ice until they are served. It is also nice to make a garnish bar for your drinks. Keep a large bowl of crushed ice on the table next to the punch. Set out fun bowls of frozen berries, and sliced fruit for garnish. Fill tall glasses with mint so guests can add as much as they like, and keep extra bottles of club soda on hand in case anyone wants to add more fizz to their drink.

Any of these cocktails will be sure to please your party going crowd and I hope you enjoy them at your next spring occasion.

Sweets for My Sweet... Dessert Wines for Valentine's Day.

2009-02-02T16:28:00.004-05:00

As Valentine’s Day nears, we all start to think of sweet things. Whether those thoughts are of your significant other, luscious chocolate truffles or even those candy hearts that taste like Necco wafers, there is something else out there with the ability to satisfy your sweet tooth this V-day. Dessert wines. Dessert wines are so delicious but all too often misunderstood, rarely bought and usually left to gather dust on a shelf in the back of the wine store.

When I’ve asked people why they don’t drink dessert wines, the two answers I get more often than not are “I don’t like sweet wine,” or “I wouldn’t know what to buy.” I actually think this is the same answer in a roundabout way, because the people who say they don’t like sweet wines have usually tried a poor quality, sweeter styled wine and didn’t care for it. Sweet wine and dessert wine are not the same things. I want to introduce you to some of the more popular and classic dessert wines out there, they are all sweet, all delicious and all are perfect for your Valentine’s evening.

I’ll start with the big daddy of them all: Sauternes (Saw-turn). Sauternes is dessert wine from the Sauternais region of the Graves section of Bordeaux, France. This is undeniably one of the greatest wines in the world, and holds a special place in the palates of many wine lovers. This wine can only be made when the grapes become infected with Botrytis cinerea, or the “noble rot.” This causes the grapes to become raisined, which concentrates the sugars in the grapes and gives the finished wine a very particular flavor.

Because of how difficult and expensive it is to make Sauternes, they can be very pricey. Some vintages of Sauternes from Château d'Yquem (the greatest producer of Sauternes) have been priced in the thousands of dollars (Sauternes are nicknamed “liquid gold” not just for their color). But, they are not all that expensive. You can easily find Sauternes in any wine shop, and usually for around $20-30 for a half bottle (375ml). Sauternes is truly a treat for the senses, and one that everyone should enjoy at least once. The flavors normally present are honey, apricots and peaches with a zesty tang of acidity. Try some with cheesecake, you will not regret it.

If you are unable to find a decent Sauternes at a reasonable price, I have found a great substitute. While not the classic dessert wine of France, Lillypilly Noble Blend from Australia is a great alternative. Lillypilly Noble Blend is about $15 for a half bottle and is widely available. This wine has a little more zest than a traditional Sauternes, but is still very velvety, peachy and honeyed on the palate.

Other countries have also used the noble rot to produce amazing dessert wines. In Hungary, the wine from affected grapes is called Tokaji (Tokay). You can find Tokaji of decent quality starting at around $30 for a 500ml bottle. In Austria and Germany, the term for dessert wine made from the raisined grapes is Trockenbeerenauslese (Trocken-baren-awes-lace-a) or TBA, for short. These wines are intensely rich, very sweet, and full of stone fruit and caramel flavors. TBAs are available for under $40 for a half bottle and go up from there.

I do love a good Sauternes, or Tokaji, or TBA when it comes time for something sweet, but the dessert wine I adore, and always find myself craving is Brachetto d’Acqui (Bra-keto -da-ki). This sweet, red, sparkling wine from Italy is my absolute go to wine for many reasons whenever the occasion calls for a dessert wine, mostly because it’s red, it’s sparkling and it’s delicious. You just don’t expect a red sparkler, and it just happens to have beautiful pink fizz that mounds up in the glass as you pour it. Brachetto has a deep ruby color in the glass, topped with an inch of pink fizzy foam, and then the aroma hits you from across the room. It is a scent like Bing cherries, wild strawberries and chocolate. But, Brachetto is not as sweet as the wines I previously mentioned; it’s more of an off-dry or semi sweet wine. You get layers of rich flavor, beautiful color and aroma, and a wine that won’t leave you with a tooth ache when the bottle is empty. It’s also relatively inexpensive, about $15 for a full bottle (750ml). Try this one with some rich chocolate cake, or decadent truffles.

So, whether you want the liquid gold of Sauternes, or the mildly sweet Brachetto, give a dessert wine a try this Valentine’s Day. You’ll be glad you did, and I’m sure your Valentine will appreciate it as well.

Sausage, Eggplant, Cheese and Pasta! What more could you ask for?!

2008-12-27T18:14:00.006-05:00

I recently saw an episode of Tyler's Ultimate on the Food Network where he made his "Ultimate Baked Pasta" and thought, "hmmmm, I can improve upon this."

So, this is my "Ultimate Baked Pasta" based on the oh-so-adorable Tyler Florence's recipe.

Dani's Ultimate Sausage and Eggplant Baked Pasta

Serves 6

You will need:

1/2 pound Whole Wheat Rigatoni cooked a few minutes less than package instructions
1 7-8" Eggplant cut into 1/2" squares (you don't want one that is too big, it will be bitter)
1/2 large White Onion, diced
8 ounces of sliced Portabello mushrooms
3 large Hot Italian Seasoned Sausages (I used Turkey sausages)
1 28 ounce can of San Marzano crushed tomatoes
1 6 ounce can of Tomato Paste
2 large cloves of garlic, diced
2 teaspoons of poultry seasoning
1/2 teaspoon red pepper flakes
2 teaspoons oregano
8 ounces of fresh mozzarella cheese, chunked
8 ounces of fresh grated Parmesan cheese
salt
pepper
oil

Preheat your oven to 350

Fry the sausages over medium heat until just browned on all sides, about 15 minutes. Cut into 1/2" wide chunks and set aside.

Saute the eggplant (do not season) in a few tablespoons of oil until almost cooked, about 7-10 minutes. Set aside in a large mixing bowl.

Saute the mushrooms, with a few teaspoons of oil, (do not season) in the same pan as the eggplant, until browned. About 5-6 minutes. Set aside in the same bowl as the eggplant.

Saute the onions and garlic (with a little oil), over medium heat, in the same pan that you have cooked the mushrooms and eggplant in, and let cook until soft and they just begin to brown.

Add the tomato paste, poultry seasoning, oregano, and pepper flakes and cook for a few minutes. Add the can of crushed tomatoes and cook until slightly thickened, about 5 minutes.

Add 3/4 of both cheeses, the sausages, cooked pasta and the tomato sauce into the large mixing bowl with the mushrooms and eggplant. Stir and season with salt and pepper to taste.

Pour into a casserole pan and cover with the remaining cheeses. Cover tightly with foil and bake for 45 minutes.

This turned out really good, and we have been picking at it all night! :)

We will be making this again, for sure.

My Perfect Bloody Mary

2008-12-16T14:47:00.007-05:00

I ADORE a good Bloody Mary and have become quite the aficionado... always judging how people make them and tsk tsking them. I have my own special recipe *see below* but, I also enjoy them at outdoor events, and carrying all the bells and whistles is not always the easiest. I have found the closest thing to making your own. ZingZang!

You can find ZingZang here!

This mix has it all, but if you want to make your own... here is my recipe.

Dani's Perfect Bloody

Vodka - I use Ketel One ALWAYS
V8 juice - it is just SO much better than regular tomato juice
Old Bay Seasoning
Celery Salt
Celery Seed
Worcestershire
Hot Sauce - Texas Pete is my brand of choice
Horseradish - ground
Limes cut into wedges
Large Olives
Dill Pickle Spears

First - dump some Old Bay and Celery salt onto a small saucer to use for rimming glasses.

Second - Fill a pint glass with ice and add 2 ounces of vodka, 2-3 shakes of Old Bay, 2-3 shakes of Celery Salt, 1 shake of Celery Seed, 6 dashes of Worcestershire, 2-3 dashes of hot sauce, and 1/8 teaspoon of Horseradish. Squeeze 2 lime wedges into the mix and cover with V8.

Third - Shake.

Fourth - Rub another pint glass' rim with a lime and dip into the rimming mix. Pour the mixed drink into the prepared glass and garnish with the limes, olives and pickles.

Viola!

Pink... You She-Devil Dressed in Pink

2008-12-04T15:35:00.010-05:00

Being a professional wine drinker, viticulturist, professor and columnist, I feel I need to address this topic (and I’ll probably catch hell for it)… White Zinfandel. In a previous post, Rose - It's Not All White Zinfandel , I extolled the virtues of non white zinfandel roses, and gave my readers TONS of reasons why they should drink it and not the alcoholic Kool-Aid. Well, now I am back saying that there is a time and a place where this bastardization of our dear sweet nation’s most patriotic wine grape is acceptable!

I am seen here, at Bonnaroo, drinking from the sweet teat of Franzia. Franzia Sunset Blush, to be specific. This tipple is not only sweet and refreshing, but it comes in a bag, perfect for camping. You simply remove the bag from the box and throw it in the cooler as you leave for your destination. When you arrive you have sweet, delicious alcohol just waiting for your consumption. No mixing, no waste, just open the handy tap and drink! Also, if you happen to be going swimming, these bags FLOAT. Just lay on your raft, sip, and then shove it to whoever is floating next to you. No more spilled Pina Coladas for you, my friend!

Now, I don’t go out of my way to drink BIB (bag in a box) white zin, but, there really isn’t anything better for camping, going to the beach, or even making *cheap* sangria for a ton a people than boxed blush.

Dani’s Pink Sangria (This is NOT traditional in any way, shape or form! But, damn if it isn’t tasty!)

You need:

1 box of Franzia Sunset Blush
2-3 oranges sliced into rings
3 limes sliced into rings
Club soda
Ice

Put a few slices of lime and orange into a tall glass, muddle the fruit and fill the glass with ice. Fill the glass halfway with club soda and then top it off with the Franzia.

Serves lots of people

So, yes Virginia, there is a time and a place to drink white zin. When you just want to drink something from a handy pour spout, or when you just want something you don’t have to think about, go for it! Oh, and bring the bag when you go camping. That is part of every camping trip I go on… my sweet sweet bag of pink goodness.

Writing this makes me long for the summer and festival season. If you haven’t already figured it out, I am an AVID festival goer and head to that gathering in Tennessee, known as Bonnaroo, every year. I go camp and listen to music for four days every June with about 80,000 others. We just ordered our tickets for 2009 today, so if you are gonna be there, drop me a line. We camp in VIP and always welcome fellow ‘rooers. And if you know how to play beer pong, you're on my team. And if you feel the need to find out more about me... Please allow me to introduce myself...

How to Brine and Roast the Perfect Turkey!

2008-12-03T17:35:00.013-05:00

I brined a turkey this Thanksgiving, and as far as I am now concerned, this is the ONLY way to fix turkey!

First, the recipe for the brine:

This recipe made enough to cover a 14 pound bird, but would have easily been enough for a slightly larger one.

16 cups water
1 1/2 cups coarse salt
2 cups sugar
1/4 cup pickling spice
7 cloves of garlic crushed

Combine all ingredients in a large pot and bring to a boil, making sure the salt and sugar are dissolved. Cool the brine down.

Now for the Turkey:

Wash and rinse the bird inside and out and then submerse in the cooled brine - making sure it is all the way under the water level.

Keep the bird in the brine in the refrigerator, or in a cooler with ice, for at least 8 hours. We let our turkey soak for 13 hours and it was fantastic.

Just make sure you keep it very cold, and stir it every once in a while.

Mmmmm... look at all the delicious spices!

After the brining has finished, rinse the bird well and drain out all the brine. Rub the bird down with olive oil and pepper it on all sides. Do not salt it! There is plenty in the brine.

Preheat your oven to 350 and get your pan ready. I used a large casserole pan and put 4, large, crumpled pieces of foil in the bottom to use as a rack.

Now place your bird into your preheated oven:

Pour two cups of hot chicken or turkey stock into the bottom of the pan. DO NOT do this until you have the bird in the oven. You risk splashing hot stock all over yourself if you do.

Tent the turkey with foil and roast for 2 1/2 hours at 350. Remember, this is for a 14 pound turkey, but roast for 2/3 of the total time for your bird under foil.

Then remove the foil and roast for one more hour (or until a meat thermometer stuck into the thickest part of the thigh hits 160), basting the turkey with its juices every 15 minutes. After reaching 160, remove the bird from the oven and cover tightly with foil, let it rest for 20 minutes. The temperature will continue to rise and finish the cooking.
Dumb me forgot to take a specific pic of the finished bird, but you can see it there behind my delicious wine. :)

This was the best turkey I've ever eaten, and my whole family concurred, including the boyfriend! It was so tender and juicy, even the white meat, which is so frequently dry. I was so sad when we left all the leftovers in Florida... Guess I'll just have to make a turkey breast for the two of us!

Holiday Cocktails

2008-12-01T12:34:00.005-05:00

My mother is the queen of entertaining and always has something bubbling away on the stove in case someone just happens to stop by... which happens so frequently this time of year. But it isn’t always food she has ready. Being from the Midwest originally, we are quite used to cold and snowy winters, and nothing says it’s the Holidays to me like a delicious (and warming!) winter cocktail! So in the spirit of giving, I thought I would share some of mine and my mom’s recipes for holiday drinks that are just perfect for all of your gatherings.

I’m sure you have all heard of mulled cider, but what about mulled wine? This is a favorite in my house and I hope you give it a try.

Dani’s Mulled Wine

You will need:

1 bottle of dry red wine (use an inexpensive bottle, but make sure it is something you can drink first, and don’t pick something that has been aged in oak)
¼ – 1 cup sugar (adjust for your preference)
½ cup brandy
6-8 whole cloves
The peel from an orange (just the zest, no white pith)
2 cinnamon sticks

Combine all ingredients in a saucepan or Crockpot over low heat, adjust the sugar to your liking and let heat through. Do not let it boil. Serve garnished with a cinnamon stick.

You can make large batches of this in a slow cooker and keep it warm all day if you like.

Another favorite of mine is Hot Buttered Rum. This smell of this just makes me smile.

Hot Buttered Rum

You will need:

1 stick of unsalted butter, softened
2 cups light brown sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
Pinch of salt
1 Bottle of your favorite dark rum
Boiling water

Blend the butter, sugar and spices together and refrigerate until firm. Spoon 2-3 tablespoons of the butter mixture into a mug, add 3 ounces of rum and then cover with boiling water. Stir and serve immediately.

What I like to do is make a double batch of the butter, refrigerate it until almost firm, and then shape it into a log in waxed paper. Then I freeze it, slice it into 1/2 inch rounds and keep the rounds in a zip top bag in the freezer. That way, I always have it ready when I need to make a mug or two after coming in from the cold.

Who doesn’t love candy canes? Spiked Peppermint Hot Chocolate is another yummy winter warmer.

Spiked Peppermint Hot Chocolate

You will need:

1 quart of milk or half and half
6 ounces of chopped bittersweet or semisweet chocolate
9 ounces of Peppermint Schnapps
Whipped Cream
6 peppermint sticks or candy canes (for serving)

Heat 1 cup of the milk in a saucepan over low heat. Add the chocolate and stir until it has all melted. Add the remaining milk and heat through, do not let it boil. Divide the hot chocolate between 6 mugs and add 1 and ½ ounces of the schnapps to each mug. Serve with whipped cream and a peppermint stick for stirring. If you wanted to make this for children, or those that do not drink alcohol, omit the schnapps add 2 tablespoons of sugar and ½ teaspoon of peppermint extract to each mug.

And it wouldn’t be the holidays without eggnog!

Dani’s Mom’s Eggnog

You will need:
6 eggs separated
¾ cup sugar
1 pint heavy cream
1 quart milk
1 cup of bourbon
1 tablespoon vanilla extract
Nutmeg

In a bowl beat the egg yolks with the 1/2 cup of sugar until thick. In another bowl beat the egg whites with 1/4 cup of sugar until thick. In a third bowl beat the cream until thick. Add the cream to the yolks, fold in the egg whites, and add the milk, bourbon, vanilla, and a pinch of nutmeg. Chill in the freezer before serving.
My mom has the eggnog punchbowl that this is always served in, but any pretty glass bowl will do just fine.

I hope you enjoy the recipes and please, do not hesitate to write in and share some of your favorite holiday cocktails.

I Found the Wine Motherload!!! And I'm Brining a Turkey!

2008-11-26T20:40:00.003-05:00

I'm am currently at my parent's house in sunny Lake Wales, Fl. BUT! Most importantly... I came across a tiny little grocery store that just happens to have an amazing selection of wine and they have no clue what they have!!! I bought a bottle of '95 Ridge for $80 earlier today! And there is TONS more... there is '88 Cristal! There is '95 Silver Oak and magnums of Opus One... so much goodness and so little time. I hope to return tomorrow to take in more goodness.

Oh, and I am brining a turkey. I will post pictures when I get home.

Twitter Taste Live - Drink Local! Rockhouse Meritage 2006 Tryon, NC

2008-11-21T14:31:00.004-05:00

Last night I participated in my fist Twitter Taste Live, or #TTL, for those in the know. This was a fantastic experience. Wine "Tweeters" from all over the country, and one from China even, grabbed a bottle that had a tiny carbon footprint and drank. Then we tweeted about our wines. Easy enough! But, it was HALARIOUS! Some of us had great wines, I'm looking at you @oenophilus, he had Seghesio. Grrr. And some of us had complete and utter, well I wouldn't repeat those words in polite company, @dhonig2 *cough*.

I, on the other hand, had something somewhere in the middle. Rockhouse 2006 Meritage from Tryon, NC. This is a blend of %20 Merlot, %40 Cabernet and %40 Cab Franc.

When I opened it, it smelled of sweat socks, foot and green pepper. I've been drinking Bordeaux for a while, and I understand that smell, but damn was this funky. I let it blow off for a while, about an hour, before the #TTL started. Then I dug into it. The green pepper remained, but the sweat sock retreated into a more leathery tobacco thing, that was pleasing, but not fantastic.

The core color was VERY deep, dark ruby. But the rim was near colorless, really interesting.

The palate was wet barnyard and forest undergrowth with hints of vegital-ness (think roasted green pepper). Not bad, needs a few more years in bottle to live up to its potential.

The finish was very lackluster. It came, I tasted and it went.

For $20 it was better than many NC wines I've tasted, but still not awesome. Give NC a few years and we'll be making great wines... we just need time!

Mini Pumpkin Cheesecakes!

2008-11-20T13:07:00.003-05:00

WELCOME all my readers from google! Please feel free to thumbs up this recipe on stumble or share it. I hope you enjoy, and have a great Thanksgiving! - Dani

In the spirit of Thanksgiving, I thought I would share my mother's recipe for Mini Pumpkin Cheesecakes. This recipe always turns out fantastic, and I've never heard a complaint. In fact, we usually have to make a double batch since everyone fights over the last one!

Prep Time: 15 Min.
Bake Time: 30-35
Chill Time: 1 Hour
Makes: 18

Ingredients:
18 Paper Baking Cups
18 Gingersnap Cookies
12 Ounces Cream Cheese, Softened
3/4 cup Sugar
1 Tablespoon Corn Starch
1 Teaspoon Pumpkin Pie Spice
2 Eggs
1 Cup Canned Pumpkin
1/3 Cup Karo Lite Corn Syrup

Place paper baking cups in muffin Pans, Place 1 gingersnap in each cup

Beat Cream Cheese, Sugar, corn starch and pumpkin pie spice with an electric mixer until well mixed, Add eggs and blend well. Add pumpkin and syrup. Beat 1 minute.

Pour filling into cups, dividing evenly. Bake in a preheated 325 F oven for 30 to 35 min, until just set

Chill for 1 hour. Garnish as desired

Marques de la Concordia Signa Crianza 2005

2008-11-19T13:38:00.006-05:00

The boy found this one. Once again his love of oak is beyond my comprehension. I dig crianza, but the minute I saw "18 months in new American and French oak" and it was only a '05, I knew I was in for it.

We let it decant for 30 min and then gave it a try. The nose was very oaky with a touch of strawberry and vanilla. Very deep ruby colors from the core to the rim. Maybe an 1/8" of garnet along the thinnest portion, but very very deep otherwise. First impression was just oak, but the mid-palette opened up a bit to some blackberry, vanilla and burnt sugar. Long, lingering finish with spice and more blackberry. Nice wine overall. We drank it over a few hours and it remained considerably oaky the entire time. Give it a few more years in the bottle and it will be fantastic, but it is a bit tight at the moment.

Orange Ginger Marinade for Chicken, Turkey or Pork

2008-11-19T10:31:00.004-05:00

First of all, I must tell you my secret for ginger. I buy a whole hand, peel it, and then store it in the freezer. When I want any, I just remove the hand, and shave off what I want with a large chef's knife. This is a super simple way to keep it and you don't have to worry about grating it. It just shaves off in super thin slices that dissolve into whatever you are seasoning. Yum!

The marinade - enough for 1 lb of chicken, 1 turkey tenderloin, or 1 small pork loin

1/2" of fresh ginger grated or shaved
2 tablespoons of bitter orange marmalade
1/4 cup soy sauce
1 teaspoon roasted sesame oil
2 teaspoons of honey

Just whisk together and marinate whatever you fancy for 30 minutes.

Super simple and oh so good.

I'm Snowed In Again!!!

2008-11-18T11:06:00.002-05:00

It's 20 degrees at my house! There is 6" of snow outside and the wind is HOWLING! I'm making mulled wine, I don't care that it's 11am! The fire is going and I need some hot wine! :)

What to drink with that darn turkey?! or How to Pair Wine with Your Thanksgiving Meal!

2008-11-17T16:32:00.006-05:00

WELCOME to all the readers from Kirtsy.com! If you like my article, please feel free to thumbs up me on stumble or share me! Thank you for reading! -Dani

Turkey with sage, oyster dressing, sweet potato soufflé, cranberry sauce, and creamy green bean casserole… sounds like a nightmare to pair. But, it doesn’t have to be. Thanksgiving dinner is actually not as hard to pair as it may seem. There are a few wines out there that are tailor made for all your Thanksgiving dishes.

The best wine, in my opinion, for Thanksgiving is Gewurztraminer (Ga – vertz – tra – mean – er). This delicious white wine is grown in many places, but I have found my favorites to be from Austria and Alsace, France. Gewurtz, as many people call it, is a very floral and spicy white. There are sweet versions, but a drier style is preferable for the Thanksgiving table.

One that I really enjoy is the Hugel Gewurztraminer 2006 ($20). This Gewurtz is spicy with lots of refreshing acidity that just wets your appetite, and it is as delicious with the turkey as it is with the sweet potatoes.

Riesling is another great white for turkey with all the fixings. The fruity flavors and low tannins are a great match for all the various flavors found on the Thanksgiving table. Ch. Ste. Michelle Eroica Riesling 2006 from Columbia Valley, Washington ($17) is a particularly nice Riesling that I highly recommend. This wine has pretty mandarin orange and slight lime flavors that are juicy and rich, making it a great accompaniment.

If reds suit you more, make sure you stick with low tannin wines like red Zinfandel and Pinot Noir. Both of these wines have pretty fruit and bold enough flavors, but they have less of a tannic “bite” than a Cabernet Sauvignon or a Merlot would.

If you are planning on a Zinfandel, Rombauer ($30) from California’s North Coast, makes an outstanding one. This Zinfandel has beautiful aromas of cherry and wild berry, with soft notes of black pepper. Then the palate is lovely cranberry and wild berry flavors with just a touch of allspice. The 2006 Rombauer has also gotten rave reviews critically and has been marked a collectable wine, so pick up a few extra bottles, it will be even better in a few years.

The Artezin Zinfandel 2006 ($20) is another great Zin for Thanksgiving. With wild berry, licorice, and smoky flavors, this Zinfandel drinks like a far more expensive bottle. If you are having a particularly herbaceous meal or ham instead of turkey, this would be a fantastic pairing.

For Pinot Noir, there are many that I can recommend, but I am really enjoying the Hartford Court Lands Edge 2006 ($50) from Sonoma County, California. This is another collectable wine that will most likely improve with time, but is drinking superbly now. The aroma is black cherries, smoke and violets, while the palate is allspice, coffee and black cherries. The Lands Edge is a really special wine for your big dinner and would surely be a crowd pleaser.

For dessert, my hands down, favorite dessert wine of all time is the Felsina Vin Santo ($37 for 500ml). This wine is the dessert wine of Italy, and is made with an extremely laborious process and incredible care to insure the upmost deliciousness. The Felsina is like sipping roasted, spiced nuts with dates and honey. It truly is a wine that needs to be tasted to be fully appreciated. I’ve had this wine with bread pudding, pumpkin pie and cheese cake and have never had a bad pairing. If you are planning on a cheese course, it is exceptional paired with woody, herbaceous cheeses and salty, hard cheeses like pecorino.

I hope everyone has a great Thanksgiving and I look forward to hearing about some of your pairings. If you come across something that you feel is just too special to keep to yourself, please feel free to write me and let me know what you drank. I’d be more than happy to share what some of my readers favorite holiday parings are.

Lemon Rosemary Chicken with Feta Melting on the Crispy Skin!

2008-11-11T08:21:00.003-05:00

Okay everyone! I will finish updating the last post with the rest of the wines later. But, first, I have to share this new recipe I tried out last night.

Lemon Rosemary Roasted Chicken with Feta

You need:

1 whole roaster chicken
2 lemons
4-5 4" sprigs of Rosemary chopped fine
olive oil
salt
peppper
Feta Cheese

Preheat your oven to 400 degrees

Flatten the chicken - do this by cutting along both sides of the back bone and removing it. Then press the chicken flat and pop out the breast bone. It is very easy to do but if you have to, just wiggle your knife around the breast bone to loosen it a little more.

Then loosen the skin from the chicken by sliding your fingers along the neck area and up under the thigh skin as well.

Rub the chicken with olive oil and salt and pepper thoughouly.

Slice one lemon into thin slices.

Rub 1/2 of the rosemary under the skin of the chicken, making sure to get it on all parts.

Stuff some of the lemon slices under the chicken skin, making sure to get them all over the chicken.

Now layer the rest of the lemon slices on a roasting pan (I actually used a cookie sheet lined with foil). Lay the chicken, skin side up on the lemons. Sprinkle the rest of the rosemary all over the skin of the chicken. Juice the second lemon directly onto the skin of the chicken.

Roast at 400 for 45-50 minutes until the skin is very crispy and brown.

When you remove the chicken from the oven, sprinkle the feta onto the hot chicken.

Carve and serve!

This was fantastic! It was so juicy and the salty feta, lemon and rosemary was just so nice. The leftovers are going into lemon, chicken and rice soup tonight!

200 Wines, a Couple of Beers, a Band and There May Have Been Some Food

2008-11-10T10:45:00.006-05:00

This past Saturday I went to the Peabody's Charity Wine Tasting at the Broyhill Inn in Boone, NC. Now, let me state that yes, there was tons of wine, beer, food and music. I did my best. I spit for as long as I could, and then I came across some wines of such yummyness that I was weak against them and started swallowing.

As we walked in we were given our tasting glasses for the evening. This is the first thing that signalled to me that this evening would be different, the glasses were full sized wine glasses. None of those measly tasting size glasses you are usually handed at these events.

Then the food... there were 12 area restaurants ranging from Stick Boy Bread Co. to The Best Cellar and Zuzda. Now, if you are familiar with this area you know that dining at the Best Cellar is a hefty chunk of change. This further impressed me. Usually you get one or two restaurants handing out meager offerings that are anything but spectacular. But, this was great. Now, I didn't sample much of the food because I was busy with all the wine in the main room, but what I did try was fabulous.

Char, a lovely little restaurant that's relatively new to the area, was offering a nice shrimp and grits dish. Zuzda, one of my personal faves, was serving up a terrific salmon cake with hollandaise. Canyons, not a place I try to go to, had barbecued duck on toasted bread... this was the only offering I didn't really enjoy. The bread was soggy and the duck was very sweet. I also had a fig and prosciutto concoction on cucumber, but I cannot remember which restaurant had it. It was nice, but the cuke to prosciutto ratio was too much.

Onto the wine!

When I first started tasting, I knew that I would come across some fabulous wines and some not-so-fabulous wines, and I said to myself that I would only write about the good ones... Well, for the most part I am going to stick to that, but damn, if there weren't some really horrible wines that need a mention. Now, I apologize, I went from white to red to sparkler and back again with little mind to what I was doing to my palate. But, if you've been to these types of events, you know how it goes. You try each table as it comes up, damn the consequences.

I started with the Adami Prosecco. I am a sparkler fiend, and if given the choice, will drink bubbly all night long. But, I restrained myself and only tried a few knowing that I am weak against them in all their effervescent glory. So, the Adami was nice, very fine bubbles, light peachy and apricot flavors, great holiday wine at $14 a bottle.

Then I had the Layer Cake Primitivo, I'm a fan of the Layer Cake Shiraz and was expecting great things from this wine. But, alas, it was maudlin at best. There are other $15 zins and primitivos out there that are far more deserving.

Next was the Foley Charbono. How I love Foley wines! The charbono is no exception, earthy, dark, musty and just the right thing for roast beast. If you are familiar with Foley, you know that his wines are a bit pricey. The Charbono sits at $35, so it is MUCH more affordable than his other offerings, and is well worth it.

The Pol Roget was after that... Yum! Like I said, I love bubbles and I could have sipped this all night. This bubbly is $60 a bottle, a little on the high side for holiday party tipple, but very tasty and much more reasonable than some of the more "named" brands of Champagne (*ahem* Cristal *ahem*). The Pol Roget was filled with teeny bubbles and a beautiful, yeasty honeyed biscuit flavor.

Museum Tempranillo was nice, 60 year old vines, $30 a bottle. Not bad, not fantastic, but if you have someone who really digs Temp, it would be lovely.

Then I tried the Jaboulet Crozes Thalabert... I love Crozes, and from the moment I sniffed it I knew this bottle was corked. I even told the Rep at the table and she looked dumbfounded and said "I've poured that whole bottle and no one else had said anything." All I could think of was all the people walking around with ruined palates. She didn't even offer to open up a new bottle. Thanks Frederick Wildman.

Steele Durell Pinot Noir was interesting. Smelled like Band-Aids and plastic shower curtain, tasted decent. Not $32 decent, but decent.

Mumm Cuvee M tasted like sugar cookies. It is Chard and PN with a little Muskateller blended in, it didn't need the sweetness of the Muscat if you ask me.

Krug Sauvignon Blanc was nice, very grassy, lots of acid. For $13 a bottle, you could do worse.

Viridian Pinot Gris was drinkable, very subtle. Not too memorable. $12 a bottle.

Hayman and Hill Chard was everything that cheap Cali chards are made of - too much oak and butter. $11 a bottle.

Viridian Pinot Noir was easy to drink, affordable ($16), and pretty tasty. Nice smoke and violets.

Hayman and Hill Cab Sauv tasted like they tea bagged the wine with oak chips.

Wakefield Estate Shiraz This was an awesome little Aussie Shiraz and for $14 I was in love. Not over extracted, very pretty floral notes and not too jammy. Yum.

Sebastiani Secolo had no finish. I don't remember anything about this wine besides my tasting notes.

Then to the real disappointment for the evening... Bonny Parsons Rendezvous Ridge. I've stated before that I usually do not like NC wines, but am open to trying new things, so I grabbed my glass and tried them all. The Chard, Riesling, Cab Franc and Merlot were undrinkable. The Blush was surprisingly good, tasted like wild strawberries and reminded me of the Houchard Cotes du Province rose I'm very fond of.

Napa Cellars was awesome. I love these wines. I had the Chard, Sauvignon Blanc, PN, Merlot, Zin, Syrah and Cab and dug them all. They are all around $20 and are fantastic. The Chard is not over oaked, the SB is grassy and fresh, the PN is smoky and rich, the Merlot is blackberries, the Zin is HUGE, the Syrah was thick, tannic and deep, and the Cab had the perfect tannic backbone balanced by a hefty dose of fruit.

The Montes Classic Malbec was one of my faves of the evening. Tasted like bright, sour cherries. For $11 this is now one of my new everyday wines.

The Krupp Bros had a fantastic showing. Black Bart's Bride is a Marsanne, Rousanne and Vioginer blend that is to die for, $50. The Black Bart's Bounty is a nice, creamy Chard for $40. The Black Bart Syrah is dark, rich, earthy and meaty for $44. And the Verasion Cab is just amazing. That wine drinks like a $100 bottle for half of that.

I then had the Hope Estates "The Ripper"shiraz. This is another fantastic little wine. For $15, you get fruit, jam, spice and a good does of minerality.

Okay, that's it for now, I will update some more wines later... I'm burned out at the moment and need to step away from the computer.

Gamekeeper Restaurant and Cline Small Berry Mourvedre

2008-11-07T11:51:00.008-05:00

The SO and I went to the Gamekeeper last Thursday night to give it a try. We had heard good things, but this was the first time we had the opportunity to try it.

The atmosphere is wonderful, like a living room in a really nice cabin. As you walk in there is a large fireplace to your left, and comfortable bar to the right.

We had some time before our reservation so we went over to the bar and met the bar keep, Justin. He's a certified mixologist, could recommend new bourbons for Russ, and he makes a mean Stoli Dolie! Now, if you are not familiar with the deliciousness that is a Stoli Dolie let me enlighten you. Take a whole fresh pineapple, peel, core and cut into rings. Take 1/2 gallon of Stoli vodka (or enough to cover the pineapple by a good margin) and dump it and the pineapple into a big, air tight container. Let this combination marinate for about 3 weeks. Then, when the pineapple is all soft and pulpy, take a stick blender and blend the crap out of it until you get a smooth consistency. Then take this mixture and place in the refrigerator. When you want a drink, measure out 6oz of the mix, shake with ice til foamy and serve up in a chilled martini glass. Fabulousness in a glass! Now, at the bar we used to go to in Raleigh, they called these "Knockouts," and there is a reason. I suggest no more than 3 of these if you plan on walking anywhere later on in the evening.

After our cocktails we sat down at our table... well it was more like our "snuggling palace of love." It was a HUGE, high-backed, booth with a pillow back, and tons of throw pillows all around you, right in front of the fire. Yeah, if you want romance what could be better. We were sat on the same side, which was nice, usually I think that is reserved for acne-ridden teen couples, but it worked for us that night.

Our server, Adam, was gracious and walked us through the menu highlighting all the seasonal items and staff favorites before leaving us to look over the selections. Now, The Gamekeeper isn't for the faint of heart. The menu includes elk, pheasant, venison, bison (all locally raised) and other game choices. But, there are non-game items as well.

We had heard that the portions were hefty, so we opted out of the salad and just started with a cheese course and wine. Now, I used to be the wine and cheese buyer for a large gourmet store, and am usually not impressed with cheese plates. But, I was incredibly happy with the chef's choices this night. We had, Cabrales (Spanish cave-aged blue), Point Reyes Blue (Cali. blue), St. Andre (French triple cream), Appenzeller (Swiss cow's milk), and one other that I cannot remember for the life of me. How many cocktails did I have before the wine that night?

Now, the wine we had ordered had been sitting patiently, waiting for us, on our table while we munched happily on the cheeses. This wine is one of our favorites, but it does need time to open up, so keep that in mind if you order it out or have it at home.

We ordered our entrees already knowing what wine we wanted, so we picked them around that. I ordered the spice rubbed ostrich fan filet from Hilltop Farms in Forsyth County, grilled medium-rare, with sun-dried tomato jus and parmesan risotto featuring local organic greens. NOM! Russ ordered the elk medallions grilled medium-rear and served over a roasted beet and potato kraut with roasted root veggies and au jus.

So now... onto the wine!

Cline Small Berry Mourvedre was our pick that night. Oh, this wine is fabulous. Tobacco, leather, jam and cigar box just ooze from this wine. This bottle just is perfect with gamey meats, it is rich enough to stand up the flavours and still keeps a satiny elegance that I just adore. Mourvedre is one of those grapes that not everyone digs, it's earthy, black and sometimes has that "barnyard" smell that the uninitiated aren't too thrilled with. But, damn, if Cline doesn't do a fab job with this one. Now, Cline does make an Ancient Vines Mourvedre that is a bit cheaper than this one, but I go for the Small Berry every time. There is just no comparison. So, next time you have a big ol' slab of meat roasting away, think about Mourvedre for your tipple. You won't regret it.

Then the desert! How could we still have desert after all that you ask? Pumpkin Pie Martinis! Oh yes, there was a graham cracker rim and fresh whipping cream piled high on this elegantly coiffed quaff. I was on cloud nine, seventh heaven and maybe even the lower levels of hell (that is where they keep the hedonists, right?) with this drink. So, we snuggled up, made googly eyes at each other and sipped our dessert in front of a crackling fire. Have I mentioned that Justin, the barkeep, knows his stuff?

Not a bad night out.

If you are in the Boone, Blowing Rock, Banner Elk area of NC one snowy winter night, make sure you stop by The Gamekeeper. Make reservations though, it fills up quick, and ask for the booth in front of the fire.