Jan
01

Natalie MacLean's Wine of the Week: Fabre Montmayou Gran Reserva, Vistalba Malbec 2010

Summer's here, and with that comes barbeques, patio parties, and casual evening soirees with friends and family. Looking for a quality bottle to bring to the party? Look no further! Award-winning wine writer Natalie MacLean shares her top picks with us each week! Wine of the Week for August 15, 2013 Fabre Montmayou Gran Reserva, Vistalba Malbec 2010 Mendoza, Argentina Seductive aromas of blackberries and fleshy black plums waft up from the glass of this full-bodied red with a gorgeous velvet texture. Spice and cedar smoke on a long and persistent finish. A beautiful expression of Mendoza malbec. The grapes are grown on vines that are over 80 years old in Vistalba and Las Compuertas regions, and they're cropped at 35 hectoliters per hectare, which is low, and aged in French barrel for 12 months. Yum! Food pairings: lamb burgers, grilled steaks, sausages, breaded veal cutlets. Aug22-wineofweek Voluptuous Veal Wine Price: $19.95 Score: 91/100 Alcohol: 15% Sweetness: Dry Drink: 2012‐2016 LCBO: 279802         Natalie MacLean is the Canadian author of Unquenchable: A Tipsy Search for the World's Best Bargain Wines. Check out more of her wine picks and food pairings at www.nataliemaclean.com.  
Jan
01

Shoana's 60-Second Cocktails: Blue Sky

Channel your inner bartender this summer with fabulous, delicious and quick cocktail recipes from Shoana Jensen! For the next three weeks, we'll be serving up a brand new drink recipe each Friday to help you kick off your weekend! Blue Sky Ingredients:
  • 1 1/2  oz white rum
  • 1/2 oz blue curacao
  • White cranberry or grape juice
Instructions: Build over ice and enjoy! [embed]bcid:2611562955001[/embed] Did you try this cocktail? Share your comments below! Follow Shoana Jensen on Twitter @ShoanaJ, or visit her site here. Glassware and pitchers courtesy of HomeSense.
Jan
01

Natalie MacLean's Wine of the Week: Château Cantelaudette J. M. Chatelier 2010

Summer's here, and with that comes barbeques, patio parties, and casual evening soirees with friends and family. Looking for a quality bottle to bring to the party? Look no further! Award-winning wine writer Natalie MacLean shares her top picks with us each week! Wine of the Week for August 15, 2013 Château Cantelaudette J. M. Chatelier 2010 A.C., Graves de Vayres, Bordeaux, France Generous oak on the nose that's very attractive. Fleshy black fruit follows on the palate with more smoke and toasty oak. Full-bodied and layered. Incredible price for Bordeaux. Try it with rare steak or roast beef, grilled lamb burgers, or prime rib. Best Beef Wine Price: $18.95 Aug15-wineofweek Score: 90/100 Alcohol: 14% Sweetness: Extra Dry Drink: 2013‐2017 LCBO: 336123           Natalie MacLean is the Canadian author of Unquenchable: A Tipsy Search for the World's Best Bargain Wines. Check out more of her wine picks and food pairings at www.nataliemaclean.com.  
Jan
01

Rice salad with pork tenderloin

A recipe for the perfect main course for summer entertaining from Massimo Capra! Rice salad with pork tenderloin Ingredients
    • 1 pork tenderloin, defatted & dry rubbed w spices
    • 2 cups rice, jasmine or Thai rice
    • ½ can coconut milk
    • 2 cups peaches, small dice
    • 2 cups red navy beans
    • 4 green onions, chopped
    • 2 cups cherry tomatoes, cut in half
    • 1 bunch Thai basil
    • 2 tbsp pickled ginger, chopped
    • ½ cup chopped cilantro
    • extra virgin Olive oil
    • 1 lime juiced
    • soy sauce to taste
    • salt and pepper to taste
    • 8 green leaf lettuce leaves
Dry Rub
  • 1 tsp sugar
  • 1 tsp salt
  • ¼ tsp cinnamon
  • ½ tsp five spice seasoning
  • ½ tsp star anise powder
  • ½ tsp fennel seed
Method: Blend all the Dry Rub ingredients together and set aside. Clean the pork tenderloin of all the fat and sprinkle with the dry rub, place in a Ziploc bag and refrigerate for at least 4 hours. Place the washed rice in a rice steamer and add the coconut milk, mix well. Then add water to about one inch over the rice, cook until done. Then remove from the steamer and allow cooling to room temperature. Preheat a frying pan and add some oil, then add the pork and cook on all sides until done to your liking. This will take about 15 minutes for a medium result. If you want the meat well done, finish cooking in a preheated oven. [embed]bcid:2581132042001[/embed] Courtesy Massimo Capra www.massimocapra.com @chefmassimo
Jan
01

Shoana's 60-Second Cocktails: Tequila Caesar

Channel your inner bartender this summer with fabulous, delicious and quick cocktail recipes from Shoana Jensen! For the next four weeks, we'll be serving up a brand new drink recipe each Friday to help you kick off your weekend! Tequila Caesar Ingredients:
  • 2 oz. Patron Silver tequila
  • Clamato juice
  • celery salt
  • 1 wedge lime
  • Worcestershire sauce
  • salt
  • pepper
  • Tabasco sauce
Instructions Rim a highball glass with the lime wedge and dip the glass rim in celery salt. Add silver tequila, Worcestershire sauce, salt and pepper and Tabasco sauce to taste. Top up the glass with Clamato juice. Mix well and garnish with a celery stick. [embed]bcid:2577391432001[/embed] Did you try this cocktail? Share your comments below! Follow Shoana Jensen on Twitter @ShoanaJ, or visit her site here. Glassware and pitchers courtesy of HomeSense.
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