Saturday, July 30, 2011

Benton's Smoked Country Ham Sandwich

This sandwich has a wonderful variety of flavors: smokey, bright, salty, fresh.

- 2 slices Benton's Smoked Country Ham
- 2 slices tomato
- 4 slices of parmigiano reggiano
- saffron mayonnaise
- fried bread in Benton's bacon fat
- basil, thinly sliced

1. In a saute pan over medium heat, cook the smoked ham on each side (about a minute or less per side). Remove and set aside.
2. In the same pan, add some Benton's rendered bacon fat (from previously cooking bacon and saving the fat).
3. Toast / fry the bread in the bacon fat.
4. Spread saffron mayonnaise onto toast.
5. Add the cooked ham, the slices of cheese, the tomatoes (seasoned with sea salt), the basil.

Tuesday, July 26, 2011

Hot & Sticky = Rose Time

You can't really complain when you have the opportunity to grill outside in New York City, but last week, when the temperatures were creeping towards 100 degrees, it could be said that it wasn't that satisfying outside.

The answer? Rose, of course. In this instance, it was the Caves Coopératives de Donnas Larmes du Paradis 2010 Rose from Italy's Vallee d'Aoste.

This nebbiolo (mostly), is all about the fresh wild strawberries. It's not a serious nebbiolo, but a fresh fruit wine, perfect for slurping on a hot summer's eve. Drink up and don't think too much.

Monday, July 25, 2011

Wine @ Otto

Otto - drink the Aldo Rainoldi Valtellina Superiore Grumello, an inexpensive Italian nebbiolo.

Sunday, July 24, 2011

New Mexico - Rio Grande Gorge Bridge

Louisiana Head-On Shrimp - Spanish Style

Sauteed Shrimp Spanish Style
The shrimp will be pungent, juicy, slightly smokey and the sauce needs a crusty loaf for mopping. Depending on the shrimp, the shell is pretty much edible. Oh - and suck the heads.

- 8 Louisiana Head-On Shrimp
- 1-2 garlic cloves, minced
- 1 lemon juiced
- 1 tablespoon pimenton de la vera - picante

- Combine ingredients in a sealable plastic bag and blend.
- Add shrimp to the bag and marinate for about 30 minutes.
- Heat a saute pan until hot.
- Add the shrimp the pan and cook through.

Monday, July 18, 2011

Modified Daiquiri

The Modified Classic Daiquiri

July 19th is National Daiquiri Day - didn't know this when I had a hankering to make a cocktail with Smith & Cross rum.

- 1.5 oz. Smith & Cross Rum
- 0.75 oz. fresh squeezed lime juice
- 0.25 oz. St. Germain Elderflower Liqueur
- Slice of lime

- Add ingredients (minus garnish) over ice and shake
- Strain into a chilled cocktail glass
- garnish with lime slice