Our Wine Dinners

Saturday, January 11, 2014

An Evening Down Under: Australian

An Evening Down Under

Saturday, 1/11/14

6:00 PM

Parmesan Cheese Biscuits

Perth, Western Australia

Tasmanian (cold) Smoked Salmon and Avocado Parcels

Tasmania (only a kangaroo loose in the top paddock would not figure that out)

Wine: Peg and Doug, John and Monique

Music: Men at Work - Super Hits

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Lamb Pies

With Mushy Peas and Blueberry Catsup

Australia (all over!)

Sparkling Shiraz: John and Monique

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Seared Kangaroo Fillet with Kumara Puree

Demiglace Sauce

Silverbeet

Port Douglas, Queensland

Wine: Mark and Dorte, Peg and Doug

Music: Kuranda – Textures of Piano and Didgeridoo

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Pavlova with Kiwi and Raspberries

Perth, Western Australia

Macadamia Nut Cakes with Caramel Sauce

Brisbane, Queensland

Wine: Mark and Dorte

Music: Windjana – Spirit of the Kimberley

Thursday, March 7, 2013

Cuban Dinner: Banana Rum Custard Tart

Cuban Banana Rum Custard Tart

(Ron cubano Custard Tart Plátano)

Served With

2010 Kiona

Late Harvest Riesling, Columbia Valley

John & Monique

Ingredients

For the Cashew Pastry:

1 stick butter, softened
2 tablespoons sugar
1 egg lightly beaten
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
1 cup unsalted cashews, finely chopped

Cuban Dinner: Black Beans and Rice

White Rice with Cuban Black Beans

(Arroz Moro)

Served With

2010 Obelisco Estate

Malbec, Estate Grown, Red Mountain

Dale & Jean

2008 De Los Tiempos

Mendoza, Argentina

Doug & Peggy
2009 Domas Station Cow Catcher

Red Table Wine

Walla Walla Valley

Mark & Dorte

Cuban Dinner: Vaca Frita with Chimichurri

Crispy Beef and Chimichurri

(Vaca Frita con Chimichurri)

courtesy of the Cocina Cubana Club founded by Pascual Perez & chef Sonia Martinez

Served With

2010 Obelisco Estate

Malbec, Estate Grown, Red Mountain

Dale & Jean

2008 De Los Tiempos

Mendoza, Argentina

Doug & Peggy

2009 Domas Station Cow Catcher

Red Table Wine

Walla Walla Valley

Mark & Dorte

Cuban Dinner: Carribean Coconut Chicken

Caribbean Coconut Chicken

(Coco de Pollo)

courtesy of the Cocina Cubana Club founded by Pascual Perez & chef Sonia Martinez

Served With

2010 ObeliscoEstate

Malbec, Estate Grown, Red Mountain

Dale & Jean

2008 De Los Tiempos

Mendoza, Argentina

Doug & Peggy

2009 Domas StationCow Catcher

Red Table Wine

Walla Walla Valley

Mark & Dorte

Cuban Dinner: Pineapple and Avocado Salad

Pineapple and Avocodo Salad

(Ensalada de Aguacate y Piña)

Ingredients

1/3 cup vinegar
1/3 cup olive oil
1/3 cup orange juice
1/3 cup sugar
Salt and pepper to taste
2 cups of fresh pineapple chunks
2 large avocados, peeled and sliced
1 head iceberg lettuce, shredded
1 medium sweet red onion, sliced thin

Directions

Combine olive oil, vinegar, orange juice, and sugar in a blender until smooth. Add salt and pepper to this mixture to taste.

Lightly toss the lettuce, pineapple, and red onion together.

Pour on the oil and vinegar mixture until everything is well coated. Adjust the amount used to your own preference, more or less.

Garnish individual salads with several avocado slices lightly seasoned with salt and pepper and a squeeze of lime juice.