Wine Wednesday  ~ Robert Renzoni’s Spaghetti Alla Carbonara

Robert Renzoni's Spaghetti Alla Carbonara

This Wine Country Recipe is from the Temecula Wine Growers Assoc

and the wonderful folks at Robert Renzoni Vineyards. It’s a classic

Spaghetti Alla Carbonara- a decadent pasta dish made from pancetta,

eggs and Parmigiano Reggiano. Using farm-fresh, free-range organic

eggs and aged Parmigiano Reggiano will take this dish up to a whole

new level, so make sure to put those items on your shopping list.

 

Also- you don’t want to forget the wine- a dish this delicious deserves

a nice Robert Renzoni Vineyards 2008 Sangiovese. Salute!

 

Spaghetti Alla Carbonara

1 lb dry spaghetti

2 tbsp Robert Renzoni Extra Virgin Olive Oil

4 oz diced pancetta 4 garlic cloves, finely chopped

2 large eggs

1 cup grated Parmigiano Reggiano

fresh ground black pepper

1/2 cup chopped Italian parsley

 

Bring large pot of salted water to a boil, add pasta and

cook 8-10 minutes. Meanwhile, heat Robert Renzoni Olive Oil

in a deep skillet over medium flame. Add pancetta and

cook for 2-3 minutes. Toss the garlic into the skillet with

the pancetta and sauté for another minute, then reduce flame

to slow cooking. Drain pasta and save a little water.

Add drained spaghetti to the skillet with pancetta and garlic.

At this point, beat the eggs and chopped parsley. You can add

some of the pasta water for better consistency.

 

Serve on a big oval plate, Italian Family Style, and garnish

with Parmigiano Reggiano and fresh chopped Italian parsley.

 

Serve with Robert Renzoni Vineyards 2008 Sangiovese.

 

Recipe courtesy of Robert Renzoni Vineyards & Rustico Ristorante & Pizzeria http://robertrenzonivineyards.com/our-wine/

http://www.temeculawines.org/

http://iloverustico.com/

 

Buzz's Recipe of the Week ~ Spicy Dr. Pepper Shredded Pork

Spicy Dr. Pepper Shredded Pork

Prep Time: 5 Min Cook - Time: 6 Hrs

Difficulty: Easy - Servings: 18

Ingredients

■ 1 whole Large Onion

■ 1 whole Pork Shoulder ("pork Butt") - 5 To 7 Pounds

■ Salt And Freshly Ground Black Pepper

■ 1 can (11 Ounce) Chipotle Peppers In Adobo Sauce

■ 2 cans Dr. Pepper

■ 2 Tablespoons Brown Sugar

 

Preparation Instructions

 

Preheat oven to 300 degrees. Peel the onion and cut it into wedges.

Lay them in the bottom of a large dutch oven. Generously salt and

pepper the pork roast, then set it on top of the onions in the pan.

Pour the can of chipotle peppers over the pork (include the sauce.)

Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.

Place lid tightly on pot, then set pot in the oven. Cook for at least six hours,

turning roast two or three times during the cooking process. Check meat

after six hours; it should be absolutely falling apart (use two forks to test.)

If it's not falling apart, return to the oven for another hour.

Remove meat from pot and place on a cutting board or other work surface.

Use two forks to shred meat, discarding large pieces of fat. Strain as much of

the fat off the top of the cooking liquid as you can and discard it.

Return the shredded meat to the cooking liquid, and keep warm

until ready to serve. (You can also refrigerate the meat and liquid separately,

then remove hardened fat once it's cold. Then heat up the liquid

on the stovetop and return the meat to the liquid to warm up.

 

Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes,

grated cheese, avocado slices, salsa, and whatever else you'd like.

 

Recipe via ~ The Pioneer Woman

http://thepioneerwoman.com/cooking/2011/03/spicy-dr-pepper-shredded-pork/

Buzz's Recipe of the Week ~ Spicy Dr. Pepper Shredded Pork

Spicy Dr. Pepper Shredded Pork

Prep Time: 5 Min Cook - Time: 6 Hrs

Difficulty: Easy - Servings: 18

Ingredients

■ 1 whole Large Onion

■ 1 whole Pork Shoulder ("pork Butt") - 5 To 7 Pounds

■ Salt And Freshly Ground Black Pepper

■ 1 can (11 Ounce) Chipotle Peppers In Adobo Sauce

■ 2 cans Dr. Pepper

■ 2 Tablespoons Brown Sugar

 

Preparation Instructions

 

Preheat oven to 300 degrees. Peel the onion and cut it into wedges.

Lay them in the bottom of a large dutch oven. Generously salt and

pepper the pork roast, then set it on top of the onions in the pan.

Pour the can of chipotle peppers over the pork (include the sauce.)

Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.

Place lid tightly on pot, then set pot in the oven. Cook for at least six hours,

turning roast two or three times during the cooking process. Check meat

after six hours; it should be absolutely falling apart (use two forks to test.)

If it's not falling apart, return to the oven for another hour.

Remove meat from pot and place on a cutting board or other work surface.

Use two forks to shred meat, discarding large pieces of fat. Strain as much of

the fat off the top of the cooking liquid as you can and discard it.

Return the shredded meat to the cooking liquid, and keep warm

until ready to serve. (You can also refrigerate the meat and liquid separately,

then remove hardened fat once it's cold. Then heat up the liquid

on the stovetop and return the meat to the liquid to warm up.

 

Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes,

grated cheese, avocado slices, salsa, and whatever else you'd like.

 

Recipe via ~ The Pioneer Woman

http://thepioneerwoman.com/cooking/2011/03/spicy-dr-pepper-shredded-pork/

Monday, 23 January 2012 14:02

Buzz's Drink Recipe of the Day ~ "Snuggly"

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Buzz's Drink Recipe of the Day ~ "Snuggly"

Snuggly

Why not wrap up your rainy day tonight by stirring up a batch of Snugglies!

To your favorite cocoa mix, add 1-2 oz Pepperming Schnapps.

Top with whipped cream, and either crumble a peppermint candy

on top or add a peppermint stick for stirring. ~ Enjoy!

Tuesday, 24 January 2012 22:24

The Tea Family ~ White Tea

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Wednesday, 25 January 2012 09:52

Wine Wednesday ~ 10 California Wine & Food Pairing Tips

Written by
Wine Wednesday ~ 10 California Wine & Food Pairing Tips

Enjoy a wine-pairing list via Temecula Valley Winegrowers Assoc! Every meal

is a celebration with a fabulous glass of wine!

When enjoying cheeses either before or after dinner, consider a California sparkling wine alongside. The effervescence will stimulate the palate in such a way that both the cheeses and the wine will soar. For a festive and tasty flourish, serve fresh California pomegranates with the cheese and add a few arils, as pomegranate seeds are called, to each glass.

Suggested sparkler: Ponte Winery, Rose Spumante 

• Enjoy smoked fish—oysters, salmon, lox, trout, sturgeon and sablefish, for example—with California sparkling wine.

Suggested sparkler:

Danza del Sol Winery, Espumosa Chardonnay Brut 

• California Sauvignon Blanc loves green vegetables of any kind, from artichokes and green beans to tender lettuces and zucchini. It is also an excellent match with goat cheeses and fresh mozzarella.

Suggested Sav Blanc: Hart Family Vineyard, 2010 Sauvignon Blanc 

• California Chardonnay and Viognier blossom with corn and carrots. Serve with corn on the cob, corn chowder, creamy polenta topped with California Teleme cheese and corn salsa, corn or carrot risotto, oven-roasted carrots and carrot fritters. Suggested white: Callaway Vineyard & Winery, 2009 Special Selection Viognier 

• California Pinot Noir, among the world’s most versatile wines, pairs well with a classic BLT as with wild Pacific King salmon on a bed of roasted winter squash. Delicious with turkey, California Pinot Noir is an ideal Thanksgiving wine, as well.

Suggested Pinot: Wiens Family Cellars, 2009 Pinot Noir 

• California Merlot is delightful with blueberries. Combine blueberries with wild rice, fresh or smoked turkey and a simple balsamic vinaigrette for a main course salad to enjoy with Merlot. To enhance the match, add a little Merlot to the dressing.

Suggested Merlot: Mount Palomar Winery, 2006 Merlot 

• Defy the conventional wisdom that pairs fish with white wine and meat with red. A robust California Chardonnay is wonderful with rare steak and prime rib and California Cabernet Sauvignon is perfect with halibut topped with a dollop of black olive butter or tapenade.

Suggested Chard:

South Coast Winery, 2008 Reserve South Coast Chardonnay / Suggested Cab:

Monte de Oro Winery, 2007 Cabernet Sauvignon 

• Enjoy California Syrah with classic Italian dishes, such as spaghetti and meatballs, polenta and stewed sausages and lasagna. It is also excellent with grilled red meats and ripe backyard tomatoes and roasted sweet peppers.

Suggested Syrah: Europa Village, 2006 C’est La Vie Syrah 

• California Zinfandel is a perfect quaff with burgers, ribs, fajitas and chilibut vegetarians will be thrilled to know it is also the best choice with lentils, especially when served with grilled Portobello mushrooms.

Suggested Zin:

Doffo Vineyard & Winery, 2009 Syrah 

• For a simple, healthy and delicious dessert, combine seasonal fruits— such as strawberries, raspberries, blackberries, plums and peaches—with a little sugar and chill for a couple of hours, until natural juices collect in the bowl. Add about a cup of California Rosé or Pinot Noir, toss and serve, or spoon over vanilla ice cream, with the wine alongside. Suggested Rosé: Leonesse Cellars,

2010 White Merlot

http://www.temeculawines.org/blog/category/wine-pairing-guide/

Friday, 27 January 2012 09:55

Buzz's Recipe of the Week - Spicy Cheese Breadsticks

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Buzz's Recipe of the Week - Spicy Cheese Breadsticks

Flaky, hot and buttery bread sticks with little bits of melting cheese.

Ingredients

1 Sheet Puff Pastry (A Box Typically Contains 2 Sheets)

1 Tablespoon Sesame Seeds

1 Tablespoon Poppy Seeds

1 teaspoon Fennel Seeds

1 teaspoon Kosher Salt

¼ teaspoons Cayenne Pepper

½ cups Finely Shredded Cheddar Cheese

Flour, For Rolling Out Dough 

Preparation Instructions

Preheat the oven to 400ºF.

Prepare a sheetpan with parchment or a Silpat. On a lightly floured surface, roll out the sheet of puff pastry until it is quite thin. In a small bowl, mix together all of the seeds and spices. Sprinkle them over the dough. Using a rolling pin, roll them into the dough. Sprinkle the cheese over the dough. Roll the cheese into the dough. Slice the dough into 8 even strips. Twist from both ends of each dough strip so that the dough spirals into a breadstick. Lay them on the lined sheetpan. Bake the breadsticks for 15 minutes until golden.

Let cool for a moment then transfer to a tall glass and fan out to serve. 

Recipe via The Pioneer Woman

http://tastykitchen.com/blog/2012/01/spicy-cheese-breadsticks/

Sunday, 29 January 2012 12:19

Buzz's Garden Tips ~ Growing Citrus at Home

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Buzz's Garden Tips ~ Growing Citrus at Home

 

Blood Orange ~ Tasty to eat and gorgeous, with ruby red flesh and juice;

flavor has raspberry overtones.

 

Citrus-Growing Secrets

 

Menifee lies in planting zones 18 and 19 and most citrus will grow in

the region. When purchasing citrus or any plant, be sure to confirm that it

works for your planting zone.

 

Todd and Diane, local garderners in Southern California share gardening tips for Sunset Magazine:

1. Soil matters. With nasty clay soil in our yard, we planted a lot of our citrus

in raised beds and in pots. Our garden soil is a compost mix. (Seek advice about

your local soil by taking a soil sample to a reputable nursery.)

2. Plants can get bored with the same food. We use various fertilizers,

depending on when we’re buying. Often it’s Dr. Earth Fruit Tree Fertilizer

but also liquid fish fertilizer, and other stuff.

3. Leaf trimmings from a hedge have a second life. They serve as mulch

for shallow-rooted citrus, which needs to be protected.

4. The assassin bugs are plant-protecting ninja. They hang out in our

Algerian tangerine. When aphid infestations occur, the assassin bugs

wipe them out.

5. Assemble a mostly organic arsenal. For sooty fungus, we use neem oil.

And if leaf miners are really hammering new growth, a little Monterey

Garden Insect Spray.

6. Exotic fruit calls for exotic wisdom. We turned to an old Japanese gardener

when our yuzus didn’t flower. He told us to stress the plant by tying garden

string around several of the branches to choke them. A tree often flowers

as a preservation mechanism. Breaking off the ends of the branches by

hand—instead of pruning them—has the same effect.

7. It cheers up the neighbors. In the winter especially, citrus works its magic.

8. Sharing is easy. A little juice goes a long way in cooking. And so do

the 600 pounds grown in our yard every year from 21 trees.

Article via Sunset Magazine

http://www.sunset.com/garden/fruits-veggies/citrus-gardening-00418000070419/

Buzz's Recipe of the Week ~ Bacon-Wrapped Chicken Wings

 

Bacon-Wrapped Chicken Wings

Special equipment: About 20 toothpicks Active time: 30 minutes |

Total time: 1 hour 30 minutes, does not including soaking toothpicks.

 

• 10 fresh whole fresh whole chicken wings

• 10 slices thinly sliced bacon

• Freshly ground black pepper

 

Directions

1. Soak at least 20 toothpicks in water for an 1 hour.

2. With a sharp knife, cut the tips off the chicken wings and save

them for stock. Slash the inside of the wing joint but don’t cut all

the way through. You just want to help them cook more evenly.

Working with 1 wing at a time, straighten it and then wrap it with

a slice of bacon, starting at the top and spiraling to the bottom.

Secure it with a couple of toothpicks. Season the bacon-wrapped

wings liberally with the pepper.

 

3. Prepare the grill for cooking over indirect heat. Grill the wings

for 30 minutes. Flip and cook for another 30 minutes, until the bacon

is crisp and the wings are fully cooked. (In what can only be

acknowledged as a serendipitous act on the part of the universe,

the two are done at almost the exact same instant.) Transfer the wings

to a platter and let rest for 5 minutes.

 

4. You may serve the wings whole or you could serve them in individual

segments by cutting them apart, taking care to keep the bacon in place.

Remove the toothpicks and serve.

 

Recipe via Leite's Culinaria

http://leitesculinaria.com/44648/recipes-bacon-wrapped-chicken-wings.html

Tuesday, 07 February 2012 17:36

A Tea Lovers Valentine

Written by
A Tea Lovers Valentine

 

Before you think inside the box on Valentine's Day, think outside

the box, and the bag, and give your tea lover something they'll

love you for--the gift of tea.

 

Tea is a perfect way to say 'I love you'. Instead of the usual

chocolates or flowers, or in addition to, why not give a tea blend

with chocolate, rose petals, or essence of champagne? When you

give the gift of tea you are not only giving something delicious but

something that's beneficial.

 

Instead of, or with a truffle, wouldn't your tea lover enjoy a tea blend

with dark chocolate pieces and toasted coconut? Go over the top with

a chocolate mint truffle and a hot cup of a blend with organic chocolate

and mint.

 

Tea has come a long way from the teabag. There are beautiful loose leaf

teas that our creative blenders throughout the country are mixing with

the best of organic ingredients like flowers, fruits and chocolates. Don't

want caffeine? Give a relaxing Valentine with a beautiful blend of the

South African antioxidant-rich Rooibos, combined with currants and

white chocolate.

 

And, if you are a tea lover yourself, let it be known that a nice way to

say 'I Love You'.. to you.. just might be loose leaf this year!

 

Diane Walden is co-founder of two retail loose leaf tea companies. She

and her husband, Vern own and manage California Tea & Coffee Brewery

in the Winchester Meadows Plaza in Temecula. The shop is one of the

best rated tea stores in the U.S. according to Tea-Map. The business

website is http://caltcb.com. Diane can be reached at 951-693-5727

with any questions on teas & herbals.

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