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Corvina a la Chorrillana

September 30, 2014 by chabernet Leave a Comment

Corvina a la Chorrillana FISH STEAKS IN TOMATO AND CHILI SAUCE To serve 6 3 tablespoons Annatto oil 2 large onions, thinly sliced 3 large tomatoes, peeled and cut into ¼ -inch slices, or substitute 1 1/2 cups chopped, drained, canned Italian plum tomatoes 2 fresh hot red or green chilies, each about 3 1/2 inches long, seeded, de-ribbed and cut lengthwise into 1/8 -inch strips 1/2 teaspoon finely chopped garlic 1/2 teaspoon dried oregano 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 pounds Corvina or Sea Bass, cut into 1/2-inch steaks, or substitute any other firm white fish Fresh Cilantro to garnish In a heavy 4-quart flameproof casserole, heat 1 tablespoon Read more [...]

Filed Under: Cooking, Travel

Yellow Chili Paste

September 18, 2014 by chabernet Leave a Comment

Chile Amarillo Molido con Aceite   YELLOW CHILI PASTE To make about 2/3 cup 24 fresh yellow guero chilies, each about 3 to 4 inches long, or substitute other fresh, mild, yellow chilies like Hungarian Wax 1 tablespoon vegetable oil 1 tablespoon distilled white vinegar 1 tablespoon salt In a heavy 4- to 5-quart saucepan, bring 2 quarts of water to a boil over high heat. Drop in the chilies and boil, uncovered, for 5 minutes, then drain them thoroughly and run cold water over them. Split the chilies in half and remove the seeds. Combine the chilies, oil, vinegar and salt in the jar of a blender, and blend them at high speed until the mixture is reduced to a smooth, thick puree. (To make the sauce by hand, Read more [...]

Filed Under: Cooking, Travel

Red Chili Paste

September 16, 2014 by chabernet Leave a Comment

Aji Molido con Aceite RED CHILI PASTE   To make about 2 cups 1 cup tightly packed dried hontaka chilies 2 cups boiling water 6 tablespoons olive oil 1/2 teaspoon finely chopped garlic 1/4 teaspoon salt 1 cup boiling beef or chicken stock, fresh or canned, or boiling water Break the dried chilies in half and brush out the seeds. Place the chilies in a bowl, pour 2 cups of boiling water over them, and let them soak for 2 hours. Drain the chilies and discard the soaking water Combine the chilies, oil, garlic, salt and boiling stock or water in the jar of a blender and puree at high speed for 1 minute, or until the mixture is reduced to a smooth puree. Scrape into a bowl and cover with plastic wrap. (To Read more [...]

Filed Under: Cooking, Travel

Thin Crust Pizza in Italy

May 30, 2014 by chabernet Leave a Comment

Pursuing Perfect Pizza - one bite at a time. We usually steer clear of any snobbery in regard to Food and Wine, hence our choice of "Chabernet" as our mast head. If there is an exception to our rule, it would be Italian Thin Crust Pizza. This single dish might qualify as a Perfect Bite; perfection in a mouthful! Neapolitan pizza (pizza napoletana) consists of crust made from high protein flour, San Marzano tomatoes grown in the volcanic soil of Mt Vesuvius, Fresh Mozzarella cheese (from cows or water buffalo), then baked at high heat in a wood-fired oven. What an awesome Food Memory - The crunch, then the chew, of the yeasty crust with its touch of char followed by the creamy, salty cheese and the sharp acid of the tomatoes. Join us in a photo Read more [...]

Filed Under: Cooking, Travel

Seafood in Italy

May 28, 2014 by chabernet Leave a Comment

Our favorite destination for seafood is Italy. Sure, anywhere in the Mediterranean is great. You have to love the fresh fish in Hawaii, right? And then there is Asia where seafood has been raised to the level of Art. So, why is it that Italy resonates with our tastes? Pairing with local wines is certainly one reason. Another is the simplicity of preparation: freshest product, the very best ingredients, and a few simple herbs and spices. Garlic and Olive Oil play central roles as they also do in Greece, Spain, and France. Take a look at some of our food memories below and decide if the dishes inspire you to travel to Italy. Read more [...]

Filed Under: Cooking, Travel

Lunch at a Buddhist Temple

May 18, 2014 by chabernet Leave a Comment

  We are definitely not vegetarians, but there were no other options when we stopped for lunch at a Buddhist Temple in South Korea. Much to our surprise, the food was superb and as delicious as it was beautiful. Three tiny pancakes made with bean flour and artfully studded with forest treasures.   The artistry of presentation is exhibited in the rolled vegetables. The radish was died gently with beet juice and the spring rolls were single bite finger food better than the best sushi.   A chilled soup was topped with fresh, lightly pickle vegetables, plus wafers of lotus root. The lotus is a symbol for Buddha and the effect was certainly spiritual. Read more [...]

Filed Under: Cooking, Travel Tagged With: Buddhist Temple, vegetarian cooking

Yoga and Wine

May 7, 2014 by chabernet Leave a Comment

say what?

 

Wine with Yoga

My wife would just love this idea! When offered Cabernet or Chardonnay, she’d ask for another glass of Chabernet.

 

Fitness On The Wine Road

My family used to live on Trout Pond Lane

 

Filed Under: Travel, Wine and Spirits Tagged With: napa, pilates, wine, yoga

Razor clams: Not Just For Breakfast Anymore

May 4, 2014 by chabernet 1 Comment

If there is a city that is the exemplar of all things Chabernet, it would be Barcelona. Sure, the Spaniards also have their sophisticated eateries and designer food scene. However, chowing down on a breakfast of Razor Clams with a glass of Cava in the open market La Boqueria is about as real as it gets. And how convenient that this extraordinary food market is right in the heart of La Ramblas, the only place to be for lovers of food and drink. We rolled out of our hotel bed and walked a few steps to La Boqueria, but it was obvious that many others had been out partying all night.   The assortment of fresh fruit juices was too tempting, so we shared a quick cup before heading to our favorite food stand, Kiosko Universal. The plate Read more [...]

Filed Under: Cooking, Travel, Wine and Spirits Tagged With: Barcelona, Kiosko Universal, Razor Clam

Chabernet with Chinese

May 3, 2014 by chabernet Leave a Comment

We’re going out for Chinese Food tonight which prompts the question: “What wine pairs well with Chinese?” Like the Dude in the photo, a nice cold beer sounds just about right. But, what if beer makes you bloated or you’re just not a beer-kind-of-person? A great choice for a spicy meal is a Spanish Cava, which is a dry white sparkling wine similar to Champagne. A personal favorite to quaff with spicy Asian food is Freixenet Cordon Negro Brut. If you’ve never consumed this magical wine in the classic black bottle, try it the next time your meal is too spicy for a traditional choice. For example, with our Texas Grilled Shrimp recipe, with a Curry, even with BBQ. Now, back to the issue of wine pairing with Chinese cuisine. It seems Read more [...]

Filed Under: Cooking, Travel, Wine and Spirits Tagged With: Bordeaux, Chinese Food, Hong Kong

Cooking smelly fish like Mackerel

April 29, 2014 by chabernet 9 Comments

Frozen Mackerel is readily available in many supermarkets and certainly in almost all Asian markets. It is inexpensive, highly nutritious, delicious, but if there is a smellier fish to grill – I’ve not encountered it. My wife just loves grilled Mackerel, but cooking has been banished to the outdoor grill or side burner. If the wind is blowing in the wrong direction, forget about it. A Korean friend resorted to cooking her Mackerel over a butane picnic burner in her garage and almost burned her house down. But, that is another story. On a recent trip to the Amalfi Coast of Italy, we learned a clever trick when served fish grilled with lemon leaves at restaurant Da Vincenzo in Positano. The slightly charred citrus imparted a new dimension Read more [...]

Filed Under: Cooking, Travel Tagged With: Amalfi, asian, lemon leaves, mackerel, Positano

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