Wine Color Chart : Friday Infogrphic

I was stuck for words when describing the color of the Rhuberry cider in this week’s wine review. Fortunately Wine Folly put together this informative color chart. Not only does it name the colors of wine, it tells you what the colors mean for flavor—For example, wines with junk in the trunk (full-bodied) are opaque. Think of the color as a pre-view (pre-taste?) of wine.
wine-color-chart

Millstone Rhuberry : Wine Wednesday Review

Millstone Rhuberry

 

Millstone Rhuberry
Strawberry, Winter Banana Apples, Rhubarb
Monkton, Maryland
Price: $16.00

Millstone Cellars  teased me all through strawberry season with their Facebook profile picture. The picture of flats of strawberries was to herald the imminent arrival of their Rhuberry Cider. Alas, I had to wait until late June for the opportunity to snag a bottle.

Rhuberry is made from ‘winter banana’ apples, strawberries, and rhubarb. The cider was aged in oak. The result is a dry, sparkling cider. The color is a pale gold with a slight tinge of pink (The pink may or may not be in my head. But I’m going with it). The nose is floral with a faint hint of strawberries. This cider is crisp with a hint of strawberries in the finish. It was a perfect foil for pan-fried swai and squash casserole.

Rhuberry Cider is a limited release from Millstone. I recommend picking up a bottle while you still can.

So what’s in your glass?

Mediteranean Lamb Burgers : Cook

Lamb Burger

 

I love lamb. However lamb does not love my wallet. Ground lamb is a less pricey alternative. Mediterranean flavors enhance the flavor of the lamb.

Mediterranean Lamb Burgers
serves 4

Ingredients

1 medium onion, finely minced
1 tablespoon vegetable oil
1½ pounds lamb
¼ cup chopped cilantro
½ teaspoon smoked paprika
½ teaspoon cumin
1 teaspoon kosher or course sea salt
½ teaspoon cracked black pepper

to serve:

4 pita pockets,
tzatziki sauce (I bought some from Trader Joe’s. But you can also make it with this recipe)
feta cheese
tomatoes
arugula

Instructions

Heat vegetable oil in a sauté pan over medium-high heat. Once the oil is hot, sauté the minced onion until translucent—about 5 minutes. Remove the onions from the heat and allow them to cool.

In a mixing bowl, combine lamb, cooled onions, cilantro, smoked paprika, cumin, salt and pepper. Mix thoroughly until all the ingredients are combined. Form meat into 4 equal-sized patties. Heat a large skillet or frying pan over medium heat. Once the pan is hot, carefully add patties and cook them to desired doneness. 3 minutes per side for medium.

Remove burgers from the skillet, Serve in pita pockets topped with tzatziki sauce, tomatoes, feta, and arugula. Enjoy!

Around The World In 80 Drinks : Friday Infographic

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Take your taste buds on vacation without leaving home. This infographic from Visual.ly shows the signature beverages from 80 countries. With a little research and a trip to the liquor store, you can sip your way around the world. Cheers!
Around the World in 80 Drinks

Crabbie’s Ginger Beer : Drink—Thirsty Thursday Review

Crabbie's Ginger Beer

 

Crabbie’s Alcoholic Ginger Beer
Edinburgh, Scotland
Price: $9.99 per 4-pack

I first read about Crabbie’s Alcoholic Ginger Beer on the Serious Eats blog. I love non-alcoholic ginger beer—especially with alcohol added. The promise of a ginger beer with the alcohol built in intrigued me.

It was love at first sip. Crabbie’s is very fizzy with a strong ginger flavor. It’s sweet without being cloying. I especially like to drink it when I’m eating steamed crabs. You can pair Crabbie’s Alcoholic Ginger Beer with any food, or you can just sip it.

What’s in your glass? Let me know in the comments.

Sexy Smothered Pork Chops : Cook

Sexy Smothered Pork Chops

In the American South, ‘smothered’ refers to any protein that has been fried and then topped with gravy and sautéed onions. I love smothered pork chops. But I do not love frying. Specifically I don’t love cleaning up after frying.

This version of smothered pork chops sears seasoned pork chops in a little vegetable oil rather than dredging them in flour and frying them. This method trims fat and calories—which brings the sexy.

Sexy Smothered Pork Chops
serves 2

 Ingredients

Brine
4 cups warm water
¼ cup kosher salt
1 teaspoon black peppercorns
1 cinnamon stick
1 bay leaf

Pork Chops
2 thick bone-in pork chops
½ teaspoon smoked paprika
½ teaspoon cracked black pepper
4 Tablespoons canola or vegetable oil, divided
1  medium onion, thinly sliced
1 cup sliced mushrooms
2 Tablespoons flour
1 cup chicken stock
¼ cup apple cider (I used Hopvine, but any apple cider will do)

Directions

Put all brine ingredients in a shallow baking dish and stir until salt is dissolved. Add pork chops and cover the dish with plastic wrap. Place the dish in the refrigerator and let the chicken  brine for 30 minutes up to 2 hours.

While the pork chops are brining, heat 1 tablespoon vegetable oil over medium-high heat in a saute pan. Once the oil starts to shimmer, sauté onions and mushrooms until they start to brown, about 10 minutes. Remove from heat.

Remove pork chops from brine and pat dry. Season them with smoked paprika and black pepper. Heat remaining oil in a large skillet or frying pan over medium heat. When the oil starts to shimmer, carefully place seasoned pork chops in the pan. Sear on both sides, about 3 minutes per side. Remove pork chops from the skillet and place them on a plate, then cover them with aluminum foil.

Turn heat down to medium-low. Add sautéed onions and mushrooms to the skillet. Sprinkle in flour and stir vigorously to make a roux. Once the flour browns slightly, add chicken stock and apple cider. Stir vigorously, scraping the bottom of the pan to get any browned bits. Bring to a simmer to thicken the sauce.

Add pork chops to heat them through. Taste sauce for seasoning. Add salt and pepper as needed. Serve and enjoy!

Cuts of Beef Cheat Sheet : Feast Your Eyes Infographic

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So you’ve decided beef is what’s for dinner. You go to your local mega mart, trot over to the meat —and your eyes glaze over. Sooo many cuts. Where do you start?

You start with this ‘Cheat Sheet For Meat Treats.’ This informative chart from Visual.ly shows where  each cut comes from on the cow, how much it costs, and the best cooking method for it.

 

Cuts of Beef Cheat Sheet