TaylorEason.com: Foodies unite

Three cocktails you must know: Manhattan, SideCar and Daiquiri (recipes)

Sean Ludford — Thu, 17 May 2012 15:35:23 +0000

I love simple, classic cocktails. I’ll save you the "more is less" jargon and simply point out that the vast majority of classic cocktails rely upon four or fewer ingredients with a simple garnish. These classic cocktails have stood the test of time and have offered inspiration for thousands of new cocktails that are typically just a clever variation of the classic. With this in mind I aim to better acquaint you with three classic cocktails that you should know: The Manhattan, Daiquiri, and the Sidecar.

Visiting California wine country: The cool stuff to do (the series)

Taylor Eason — Tue, 15 May 2012 15:11:30 +0000

As California wine country degenerates into adult Disneyland -- and the number of rich guys' "vanity" wineries sprout up like a conga line at a wedding -- it's becoming more difficult to uncover the "good" places. The places that 99% of the people ask me about. Visitors have over 700 wineries in Sonoma County and Napa Valley alone to choose from, all vying for their attention with tours, cheese pairings, beautiful vineyards, and sometimes even tasty wine. So how does a wine lover separate the wheat from the crap? I'm going to cough up the goods. I've been living in Sonoma County since March 2011 and get to trek out pretty often to discover new places in both Sonoma and Napa. And I'm not jaded or bored yet, so am uniquely qualified to give advice. My blog will now become a "travel" destination at least once per month so you can check it out when you've plane tickets in hand and a vacation in northern California wine country to plan.

Underappreciated yet joyous Albarino wines: The best tweets from #AlbarinoDay

Taylor Eason — Fri, 11 May 2012 22:47:36 +0000

Although I unfortunately missed the witticisms during the #AlbarinoDay on Twitter May 9th, I eagerly consumed the quips from my fellow bloggers post haste. Albarino [al-bah-REEN-nyo], a finicky, aromatic white grape, is grown primarily in the small, green, lush region on the northwestern coast of Spain, Rías Biaxas [REE-ahse BYEE-shash]. The grapes here practically drown in over 50 inches of rain a year. In order to avoid rot, the fruit is hung far above the wet ground, using granite support posts, rather than wood, to support the vine canopies. Rías Biaxas only produces whites and Albarino is the primary grape, which deliciously complements the area’s primary cuisine, seafood. The flavor and style is similar to New Zealand Sauvignon Blanc mixed with the creamy fuller-bodiedness of Chardonnay, and it smells and tastes like a fruit salad of green apples, pears and citrus.

Fresh shrimp is the bait at Tampa’s Shrimp & Co.

Mary D. Scourtes — Wed, 09 May 2012 15:14:22 +0000

“I love New Orleans. I went to Marti Gras all the time and I can’t eat anything without hot sauce,’’ says Shrimp and Co.'s owner Levent Cilek. His habanero hot sauce blend makes a noticeable addition to Cajun choices such as popcorn crawfish, oyster bayou, and oyster and shrimp po’ boys. Start with a cup of homemade soup like clam chowder, shrimp bisque, spicy crab enchilada with angel hair pasta, or seafood gumbo, served on weekends. You-peel-‘em pink shrimp: seven, large, shellfish (all but one being headless) are boiled in an Old Bay seasoning.

Searing romance and summer white wines

Taylor Eason — Tue, 01 May 2012 15:28:37 +0000

As a bead of sweat runs down my cleavage, I reach for the best thirst-quenching tool at the pool: a cool, dewy plastic glass of white or rosé wine. There's nothing like it to satisfy quivering, lusty lips longing for the refreshing taste of crisp, clean wine. As I guzzle, an errant stream trickles down my bronzed, steamy flesh, making its way to my navel. "Time for a white wine body shot," I dreamily declare while my eyes peruse the surroundings for a turgid young man. I spy a young, willing candidate to rescue a poor, helpless wino-girl...

Retro brew is cool: Five canned craft beers for the patio

Robb Larsen — Fri, 27 Apr 2012 15:18:18 +0000

What was once dated and lowbrow is now new and trendy. Canned beer has traditionally gotten a bad rap. Childhood memories of tin-wrapped cheap swill still abound in my clouded head. Back in those days (the 70’s and 80’s) the shelves in the Midwest were lined with cans of Miller High Life, Schmidt (with the wildlife), PBR, Blatz, Schaefer (they actually still make that stuff), and of course the king himself -- Budweiser. It was all relative though, beer was beer and it was mostly cheap swill. There was no Dogfish Head or Rogue -- choices were limited. The upscale brew at that time was Michelob, and if you were suave and had the funds, the night could belong to Michelob in a bottle.

Tampa defends its Cuban sandwich title: The best in the Bay

Mary D. Scourtes — Wed, 25 Apr 2012 15:41:27 +0000

Miami has its attributes but can it claim rights to the holy grail of tropical sandwiches? Ybor City was turning out these banquets on Cuban bread before the turn of the previous century. Early bricklayers flattened their “mixto’’ sandwiches between hot bricks thus toasting bread, melting cheese, and melding flavors. But Miami Herald reporter Fabiola Santiago says Tampa has no culinary chops and started a cat fight about Miami boasting the original. “There’s no doubt that our Cuban sandwich, served all over South Florida, is more authentic and tastier. Even in its Americanized or gourmet incarnations, a cubano in Miami is superior-- my Tampa and Miami friends agree,’’ whined Fabiola. Harrumph!

Wine review: Bonterra 2010 Viognier Mendocino County

Taylor Eason — Tue, 24 Apr 2012 15:20:17 +0000

I've wondered whether the lack of mass success of the Viognier grape is because of the tongue-twisting name(pronounced VEE oh NYAY") or some other reason. With its luscious, aromatic fruit, slight sweetness and sip-ability, you'd think it would be a girlie girl's dream and be as popular with the chicks as Moscatos are now (more on that later). But, unlike Moscato/Muscat it's tough to make Viognier well. Pick it too early in the growing season, you won't get the pretty aromas and rounded flavors; pick it too late and you'll get a wine that's syrupy, flabby or has no acid at all. Some wineries get it just right though -- Bonterra Vineyards in Mendocino County is one of them.

The wonders of hard apple cider: A substitute for beer fatigue?

Sean Ludford — Fri, 20 Apr 2012 15:53:32 +0000

The mention of cider in the U.S. takes most Americans’ thoughts to the cloudy, amber, delicious, but decidedly non-alcoholic beverage found in groceries and farm stands in the fall. Ask for a cider in the U.K. and Ireland, however, and you will be presented with a very different drink. There, cider is most often clear, carbonated, and most definitely possessing alcohol. Many in the states still refer to this variety as hard cider.

New California trend: Pot wine — two great tastes that taste great together?

Taylor Eason — Wed, 18 Apr 2012 15:11:49 +0000

Everywhere I go in northern California -- and I do mean everywhere -- I'm hearing about the marijuana-laced red wine that seems to be all the rage. I met a guy at a foodie party in San Francisco last weekend (where, incidentally, they were smoking pot across the patio) who has tried it. He said, somewhat dreamily, "It gives you just a nice, slight buzz."

Spring wine review: Cloudy Bay 2011 Sauvignon Blanc Marlborough

Taylor Eason — Tue, 17 Apr 2012 15:32:50 +0000

I remember the first time I tasted Cloudy Bay Sauvignon Blanc -- a sticky summer day on the patio at my favorite Tampa wine bar, Wine Exchange, circa 2000. A friend in the wine business bought us the bottle, saying that New Zealand Sauv Blancs would be the next big thing. He was right. This island nation has claimed this varietal as their own, in all its cat pee, grapefruit glory. And Cloudy Bay can be considered the triumphant first comer.

Recipe: Arugula Salad with Prosciutto and Asiago Cheese (low fat!)

Taylor Eason — Fri, 13 Apr 2012 15:19:19 +0000

The arugula in my backyard grows like a weed, which, of course, it is. But a tasty one. So I'm constantly trying to figure out ways to add it to soups, salads and, even eggs. This arugula salad recipe was inspired by Cooking Light, a go-to magazine for me for the past 15 years. I'll make a recipe once their way (well, not always, I admit) and improve on it until sometimes it barely resembles the original (like this one). Call it an ex-chef's obsessiveness but this recipe hits the money on a weeknight or for weekend brunch paired with rotisserie or grilled chicken and an inexpensive Italian Prosecco or Spanish Cava.

Tampa’s Boca Kitchen Bar offers a mouthful of farm-fresh favorites

Mary D. Scourtes — Wed, 11 Apr 2012 15:46:03 +0000

Boca is restaurant, market, and watering hole. Wood dominates its décor and low lights glint off the expanse of a wall of windows. A convivial bar allows a small peek into the kitchen. It's more contemporary and has more enclosed space for eating than Smoke, the barbecue establishment formerly located here.

Wine review: Shannon Ridge 2009 Wrangler Red Lake County

Taylor Eason — Mon, 09 Apr 2012 15:35:46 +0000

Kitchen sink wines can be a fascinating bunch. Winemakers tend to love making them since it engages their creative side, consumers love them since they're generally less expensive and they have cool names that are great for grabbing you on the aisle. And then there's usually a cool story behind the wine. Shannon Ridge, founded by Clay and Margarita Shannon, formerly sold their Lake County grapes to huge wineries like Trinchero and Kendall Jackson. But in 2008, they made a play to create their own, affordably-priced wine label. A virtually unknown grape region that grows outstanding Zinfandel, Cabernet Sauvignon and Sauvignon Blanc, Lake County lies only about an hour north of Napa County in California. But the fruit sells for almost obscenely low prices. So the Shannons can sell all their Lake County wines under $25 and have something left over to buy dinner.

The Easter Bunny grabs a few beers: Aprihop, Big Easy Imperial and Alpine Spring

Robb Larsen — Fri, 06 Apr 2012 15:28:47 +0000

Gluttonous feasts and getting together with family and friends are part of this festive day. Of course, something needs to wash down all that grub, especially with family. Wine is served and is often the fermented beverage of choice, usually a box or three of Franzia Blush could be found at our family Easter gala growing up. But beer is a great addition to the dinner table as well…especially if Franzia Blush is the vino of choice (and they should be reading more TaylorEason.com).

How relevant is Bordeaux for the average wine consumer?

Taylor Eason — Wed, 04 Apr 2012 15:15:21 +0000

Bordeaux [BORE doe] wine: nectar of the gods for some; confusing, nightmarish morass of wine snobbery for others. I was recently sent a bunch of 2009 Bordeaux reds to sample and, as I tried them -- alone (blind) and then paired with food -- I was struck with the revelation that the majority of my readers simply wouldn't enjoy these wines. Besides being far too young with tight, mouth-drying tannins and utterly unapproachable for those without a high level of wine sophistication, they were, for the most part, pretty damn good. The 2009 vintage lives up to the hype.

Healthy n’ easy, hot n’ spicy dinner recipe: Shrimp with sliced fennel

Taylor Eason — Mon, 02 Apr 2012 15:39:24 +0000

I discovered fresh fennel as an adult, after getting over my aversion to anything licorice. I still can't eat red or black licorice candy but have fallen head over for this anise-scented, bulbous vegetable. I also make salads with it, tossing in whole grain mustard and rice vinegar but this spicy, garlic-y shrimp and fennel recipe is go-to weeknight deliciousness for us. Since fennel can be awkward to slice, cut the bulb in half and place the flat part on the cutting board for leverage. From there, a really sharp 8-inch chef's knife will help a lot. So simple, you can have dinner on the table in less than 30 minutes. Buy peeled and deveined shrimp and it will save even more time.

Delicious cheese review: Two Sisters Isabella Gouda

Taylor Eason — Fri, 30 Mar 2012 15:20:35 +0000

I have fallen in love with a hunk. My husband would be pleased to hear this but this hunk is a wedge of cheese. Specifically the aged kind called Gouda from Holland. But before you roll your eyes and yawn over the boring personality of typical American gouda, know this... the Dutch original is always better.

Pillsbury Bake-Off prize winner is wholly pumpkin ravioli: Recipe and pictures

Mary D. Scourtes — Thu, 29 Mar 2012 15:33:39 +0000

On Monday, the Doughboy came to Mickey Mouse’s turf in Orlando at the 45th Pillsbury Bake-Off Contest, the premier American cooking competition. Five men and 95 women, aged 25 to 77, all amateur cooks came from cities like Brookline, MA, Beaver Dam, KY, Koloa, HI, and a few miles away in Windermere, FL to debut their original recipes. The prize seekers baked, braised and whisked their dreams and talent in 100 mini-kitchens set up in the Peabody Orlando Hotel ballroom. Each vied for the sweetest bragging rights of all, a $1 million grand prize and $10,000 in GE appliances.

The little wine that could: Napa Cellars 2009 Merlot Napa Valley

Taylor Eason — Mon, 26 Mar 2012 15:30:22 +0000

I think Merlot bashing has finally come to an end. Post Sideways, Pinot fever still continues but Merlot can rest easy now and get down to the business of wooing people again. So wineries like Napa Cellars -- who continued to produce magnificently non-wimpy Merlots throughout the silly "hater" period-- can bask in the kudos they deserve.