Wine
OK, folks, I’ll be eating barbecue in the Ques Brothers tent when we’re tasting wine on Thursday, but here’s Angela Moon’s recipe for her rose. I’ll definitely try this another time…
Tortilla Soup with Chipotle Citrus Shrimp & Salsa Verde
Soup:
2 tbsp. olive oil
1 cups onion, diced
2 tbsp. garlic, minced
1 cup poblano chiles, charred, seeded and chopped
1 cup frozen corn kernels
1 tsp. dried oregano
1 tsp. ground coriander
1 tsp. ground cumin
tsp. cayenne
4 cups chicken broth
1 can (15 oz.) black beans, drained and rinsed
2 corn tortillas, diced
Tortilla strips:
1 cup vegetable oil
3 corn tortillas, cut into inch-wide strips
salt to taste
Shrimp:
2 tbsp. unsalted butter
1 lb. jumbo shrimp, peeled (tails left on) and deveined
2 tbsp. fresh lime juice
2 tbsp. frozen orange juice concentrate, thawed
1 tbsp. chipotle chile in adobo sauce, minced
Salt to taste
Salsa verde:
2 cups fresh cilantro leaves
1 cup fresh flat-leaf parsley leaves
cup scallions, chopped
cup fresh lime juice
cup olive oil
Salt and red pepper flakes to taste
For the soup: Saute onion & garlic in oil in a large pot over medium-high heat about 5 minutes, or until soft. Stir in chiles, corn & seasonings.
Add broth, tomatoes, beans & tortillas. Bring to a boil, reduce heat to low & simmer 15 minutes. Meanwhile, prepare the tortilla strips & shrimp.
Tortillas: Heat the oil for the tortilla strips to 350 degrees in a sauté pan. Carefully add tortilla strips in batches & fry about 1 minute, or until crisp & golden. Drain on paper towels & season with salt.
Shrimp: Melt butter in a sauté pan over medium-high heat. Add shrimp & sauté 1 minute. Stir in lime juice, orange juice concentrate, and chipotle. Saute about 3 minutes, or until shrimp is cooked through; season with salt.
Salsa verde: Puree all ingredients in a blender or food processor until smooth. Keeps for up to 1 week chilled.
Source: Cuisine at Home: Splendid Soups & Spectacular Sides
Wine
Tonight Krisi Raymond of Raymond Vineyards will be with us online to tell us about her family’s chardonnay, so this is the place to be at 7 tonight. Remember, post your comments in the “live blog” section below. See everyone at 7.
Sign on tonight at 7 and taste this pinot noir with our expert, Robert Dean of United Liquors. I’ve heard nice things about this bottle and am looking forward to tasting the wine and spending the hour with all of you. See you tonight!
Everyone ready for a little wine tasting tonight? I am. The saga of the sick dog continues and I’ve given the muscle relaxers for my back a rest for the day so I can enjoy the wine tonight. Be back at 7; Scott Smith from the Wine Market on Spottswood will be here and we’ll have a good ol’ time.
I’m looking forward to tonight’s tasting with Arthur Kahn of Athur’s. One of the guests on the Louisiana tour was a big fan of pinot noir and I believe I had a taste of a different one almost every night. I’m ready to see how this one compares.
Arthur suggests a pork, veal, chicken or a sturdy fish dish. I’m going to make modified spaghetti carbonara. Instead of pancetta, I’m going to use slivers of the tasso I bought back with me.
This week Marne Anderson is the expert for our online wine tasting. She’s chosen a Chilean white, Casillero del Diablo Sauvignon Blanc from Concha y Toro. Peggy Burch, the CA’s Arts & Entertainment editor, is hosting.
From 7 to 8 tonight, Marne Anderson will guide us through a tasting of Casillero del Diablo Sauvignon Blanc from Concha y Toro. Marne, general sales manager for the Victor Robilio Wholesale Wine Co., is a member of the Society of Wine Educators. We’ll tell you more about her wine background when we get started tonight, but for now, here are some dishes she says will go well with her wine pick. 
Chilean Hass Avocado Soup with Shrimp Ceviche
Ceviche:
32 small cooked shrimp, peeled
1/4 cup freshly squeezed lemon juice
1/4 cup freshly squeezed pink grapefruit juice
Sea salt
3 tablespoons minced red onion
1 tablespoon each of finely chopped red, green and yellow bell pepper
1 tablespoon chopped cilantro
1 tablespoon seeded and finely chopped jalapeno pepper
1 tablespoon corn oil
In a non-reactive bowl, marinate the shrimp for 30 minutes in the lemon and grapefruit juice. Season to taste with sea salt. Add the remaining ingredients, mix to combine and reserve. Read the rest of this entry »
Tonight at 7 Bill Huddleston is going to guide us through our 13th tasting of the year. Yep–we’re a quarter of the way through our 52 wines (but since we did beer one week, we might have to double up on another occasion or hold a special tasting to make it 52). I’ve got beef tenderloin marinating and we’ll get the grill going in a couple of hours. See you all back here at 7. And remember: To participate, click on the live blogging box below.
Tonight Fredric Koeppel is our expert for our wine tasting. He’s chosen the Gascon Malbec 2006 from Argentina, and he’s posted a recipe for chili-dusted pork chops on the blog. Sign on at 7 p.m. and enjoy this wine with us. Click on the “live blog” box in this post; that’s where you’ll make your comments. Here’s what Fredric has to say about the wine:
“Hi, readers, here’s some background on the wine we’re tasting tonight: Because so much of our exposure to malbec comes from wines made in
I didn’t put this in A la Carte because when it was scheduled to be at Restaurant Iris, it was sold out. But it’s moved and there’s space available: Thanks, Michael, for passing this on.
“The winemaker dinner with Ron Lachini on Monday March 24th has moved from Restaurant Iris to Roustica. The dinner will begin at 6:00 p.m. as previously mentioned. Cost to attend is $60/per person plus tax & gratuity. Ron Lachini himself will be in attendance & he has promised to bring along some of his small production Washington state wines. This is in addition to the biodynamically farmed pinot gris & pinot noirs that will be poured along with Chef Kevin Rains’ cuisine.” Call 726-6228.
As mentioned in A la Carte, there’s another Lachini dinner at Napa Cafe on Tuesday (Napa Cafe , Delta Wholesale and Lachini Vineyards from Oregon are hosting a four-course wine dinner at the restaurant on Tuesday at 7 p.m. $65; call 683-0441.)
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