Monday, June 18, 2012
Thursday, June 14, 2012
- 1 cup orange juice
- 2 1/2 tablespoons pomegranate infused balsamic vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon Molasses
- 2 teaspoons lemon zest
- 2 teaspoons minced fresh rosemary
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- two shakes tabasco
- 4 garlic cloves, minced
- 1/4 cup olive oil
- 2 cups low sodium chicken broth
- 1 cup uncooked couscous
- 1 cup shredded carrots
- 2 chopped green onions
- 1 diced cucumber
- 2 diced tomatoes
- chopped fresh parsley for garnish
- Chopped Romain Lettuce
- salt and pepper to taste
Put all the dressing ingredients into a food processor and process until mixed through. Will keep in the fridge for about 5 days in an airtight container.
Place the broth in the microwave and heat on high for 3 minutes. Remove and stir in the couscous. Let stand 10 minutes and fluff with a fork. Cool. Meanwhile combine carrots, green onions, cucumber, and tomatoes in a large bowl. Toss well. Once the couscous is cooled place on top of the veggie mix pour the dressing over it and toss well. Place the romaine on a plate and top with the couscous mixture. Garnish with parsley.
We enjoyed this with 2011 Apaltagua Chardonnay (Chile) 13.5% alcohol.
2011 Reserva Chardonnay (winemakers notes)
These Chardonnay grapes come from personally selected vineyards in the Casablanca Valley. This region is known for the strong maritime influence and for being the first valley in Chile to receive cold weather, making it ideal for the production of white wines.
The Reserva Chardonnay has a golden color and is fresh and clean to the nose. It is characterized by notes of vanilla, cream and banana. In the mouth, it is crisp, dry and refreshing.
Saturday, June 2, 2012
Cristi's Picadilla Enchiladas
3 pounds ground beef
1 pound pork sausage
1 can fire roasted tomatoes
2 cloves garlic (minced)
2 tablespoons cinnamon
2 tablespoons cumin
2 teaspoons ground cloves
diced fresh cilantro
sliced green olives
shredded colby jack
crema casera (mexican sour cream)
diced fresh tomatoes
canned enchilada sauce
Brown the beef and sausage with the canned tomatoes and the spices. Drain all the fat and juice off the meat. Spread the meat on the tortilla, sprinkle with a little cheese, fresh cilantro, and olives. Roll up. Top with enchilada sauce, a dollup of cream, fresh tomatoes, onion, and lettuce. Enjoy.
We enjoyed these with Montgras Quatro an amazing 4 way blend from Chile. Cheers.