BBQ Potluck Recipe: Basil Ginger Martini

Food & wine | Recipe: Basilco (Basil Ginger Martini) | Seattle Times Newspaper

Made by: Dale and Jean

Verdict: Delicious! A lovely summer cocktail.

Wine Dinner Extra: Potluck BBQ

Hosts: John and Monique

Food: Everyone!

Appetizers:  Baked Polenta, Shrimp, Pesto, Tomato

                      Grilled Oysters with Herb Butter

Main Courses:  Thai Slaw
                            Chicken Satay with Peanut Sauce

                            Banh Moo Sliders

                            Goat Cheese and Habanero Pepper Jelly Sliders
                            Corn, Tomato, Basil Salad

                            

Dessert:          Mixed Berry Lavender Pavlova

Beverages:     South Dakota Party Punch
                         Basil Ginger Martini

                         Hex Vom Dasenstein 2008 Blanc de Noir

                         Domaine Sorin 2010 Cotes de Provence

                         Domaine Sainte-Eugenie Recolte 2010 Corbieres

Sweet Potato Casserole

by jean

CRUST

• 1 cup brown sugar
• 1/3 cup flour
• 1 cup chopped nuts (pecans preferred)
• 1/3 cup butter (melted)

Sweet potato or yam mixture

• 6 cups mashed sweet potatoes or yams
• ~1/4 cup sugar (up to 1 cup, to taste; I don’t like much sweetness so use 2-4 Tbs)
• ½ to 1 teaspoon salt
• Black or white pepper, to taste (optional)
• 1 teaspoon vanilla
• 2 eggs (well beaten)
• 2-4 Tbs butter, melted  plus 2-4 Tbs olive oil
• Dash nutmeg (optional)

Directions

Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

Preheat oven to 350 degrees.

Combine sweet potatoes, sugar, salt, vanilla, eggs and butter and 2Tbs olive oil in a mixing bowl in the order listed. Mix thoroughly.   Add additional olive oil to achieve desired consistency.

Pour mixture into buttered baking dish or casserole.

Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.

Bake for ~30 minutes. Allow to set at least 30 minutes before serving. 

Stump the Chumps

Hosts: Jean and Dale

Stump the Chumps ~ May 2011

Peller Estates (Private Reserve) Vidal Blanc Icewine

» Thai-Spiced Watermelon Soup with Crabmeat ‹‹

~~~

Juan Gil Monastrall

» Onion and Sage Tart ‹‹

~~~

1988 Quilceda Creek Cabernet Sauvignon

1998 Columbia Winery Signature Series

2006 Leonetti Reserve

2006 Leonetti Cabernet Sauvignon

» Wagyu Flap Steak on Mixed Greens ~

Cocoa Nib Dressing ‹‹

» Wagyu New York Steak ~ Baby “Choy Sum ‹‹

» Wagyu Blue Cheese Sliders ~ “Carolyn’s Yams ‹‹

~~~

Bodegas Sauci SL

» Ginger Cream Tart ~ Sliced Kiwi ‹‹

   

Country of Origin:  España

Winery (label) Name:     Juan Gil

Wine Variety:    Jumilla (Spanish Denominación de Origen) Red Wine

Vintage (year):  2008

Grape Varieties Used in Wine:   100% Monastrall

Description:  We selected the Monastrall grapes for this wine from 40-year old parcels in our estate vineyards.  Here shallow, chalky soils on a bed of limestone and rock, combined with an arid climate, produce the low yields (1,8 ton per acre) required for wine of this complexity.  After harvesting, the deep purple grapes are whole-cluster macerated “sur lie” for 25 days, and then pressed and aged for 12 months in French oak barrels.  The sum of the climate, soil, and vinification is a wine with rich color, abundant ripe fruit aromas, and a long spicy well balanced finish. 

Tasting Notes:  It has a very dark cherry colour with purple tones.  In the nose it has powerful aromas of red berries, toasted and smoked notes from their aging in the oak barriques.   It has good structure with ripe and sweet tannins.  In the mouth it is very long, and with a perfect balance between fruit, alcohol, and the oak tones, which make it very pleasant and easy to drink. 

Matching Food:  Rices with meat, stewed meat, stewed vegetable, mushroom, poultry, sauces, fish, smoked seafood, blue and cured cheese, red meat, roast and baked meat (lamb, pig, ox). 

Additional information about the vineyard can be found at http://www.juangil.es/ing/vinedo-i.htm. 

Purchased at:  Corky’s Cellars http://www.corkycellars.com/

Quilceda Creek Cabernet Sauvignon 1988 (Sorry…no photos of the old style (albeit boring) label)

Winemakers:                                     Alex Golitzin

Varietal:                                               100% Cabernet Sauvignon

Vineyards:                                          Kiona, Mercer Ranch (Champoux)

Barrels:                                                 French Oak, 15% New

Time in Barrel:                                   22 Months

Time in Bottle                   

(Prior to Release):                           15 Months

Production:                                        925 Cases

Winemaker’s Comments:  The1988 vintage marks a decade of Quilceda Creek Cabernet Sauvignons.  Consistent with all our previous vintages it is 100% Cabernet Sauvignon.  It is elegant and very approachable, with some hints of black cherry.  On the finish it is full, rich, smooth, and velvety.

Bacon Dinner: Chocolate Dipped Almond Bacon Brittle

From: I Love Bacon by Jayne Rockmill

Ingredients

¼ lb. bacon

2 cups smoked almonds

1 ¼ cups sugar

¼ cup plus 2 tablespoons light corn syrup

¼ cup plus 2 tablespoons water

1 cup room temperature unsalted butter, cut into ½ inch cubes

½ teaspoon baking soda

¼ teaspoon salt

½ teaspoon crushed pink peppercorn

8 oz. 60% cacao chocolate, chopped

Directions

Cut bacon into bite size pieces. Place the pieces in a large sauté pan and cook over medium heat until crispy, about 10 minutes. Drain and set aside. Coarsely chop the smoked almonds and set aside. Line a baking sheet with Silpat or waxed paper.

In a large saucepan, combine the sugar, corn syrup, and water. Cook this mixture on medium high heat for 4 minutes, or until the sugar turns thick and syrupy. Slowly add the softened butter and continue stirring until the mixture emulsifies. Keep cooking and stirring until mixture is golden brown, about 4 minutes longer. Remove the pan from the heat. If the mixture is not smooth, whisk until it is smooth. Stir in the baking soda, salt, peppercorns, crispy bacon bits, and almonds. Quickly (but carefully) pour the brittle onto the baking sheet. When cool and hard, break into pieces.

Melt the chocolate in the microwave, stirring at 30 second intervals. Cool the chocolate to room temperature. Either dip the brittle into the chocolate or drizzle the chocolate over the toffee pieces. Chill until the chocolate is set.

Bacon Dinner

Hosts: Doug and Peggy

Le Diner Bacon

Saturday, March 19^th

Roasted Oysters with Bacon Crumbs

Bacon and Tuna Poke - Fresh ahi tuna and bacon with a soy-sesame dressing served on a fried wonton wrapper with avocado

Wine: Monique and John

French Onion Soup with Bacon

Wine: Dorte and Mark

Baby Leaf Salad with Bacon

Baby greens with a lemony garlic dressing and bacon, of course!

Wine: Jean and Dale

Pasta with Cavolo Nero, Pancetta, Mushrooms, Almonds and Blue Cheese

Wine: Monique and John

Wine: Dorte and Mark

Pig Candy Maple Ice Cream

Chocolate Dipped Almond Bacon Brittle

Wine: Jean and Dale

Coffee and Tea!

Holiday Bites

Hosts: Mark and Dorte
Food: John and Monique
Desserts: Peggy and Jean


First Bites:

·         Dips (we’ll provide crostini and apple slices for dipping)

o   Roasted Beet dip with goat cheese and pistachios

o   Hot Artichoke and Spinach dip

·         Assorted spiced nuts and roasted chickpeas

·         Wines:

o   Mark and Dorte

o   Jean and Dale

Salad Bites:

·         Caprese skewers (tomato, basil, mozzarella)

·         Fennel, orange, prosciutto Salad Cups

·         Wine:

o   Monique and John

Soup Shooters:

·         Dungeness Crab Bisque

·         Wine:

o   Doug and Peggy

Dinner (Surf ‘n Turf) Bites:

·         Cognac Shrimp - wrapped in bacon (because it wouldn’t be us without something shrimp and bacony J)

·         Steak with martini butter, cocktail Onions, and caperberries

·         Sweet Potato disks with crème fraiche and caviar

·         Mixed Asian pickled vegetables (cauliflower, red pepper, and carrot)

·         Wines:                

o   Mark and Dorte

o   Doug and Peggy

Dessert Bites:

·         Jean and Peggy: we’re going to take you up on your offer – would you be in charge of the dessert bites please?

·         Wine:                  

o   Jean and Dale

California Country Wine Dinner: Tulio Tiramisu

This is my favorite tiramisu recipe.  When we had the condo downtown, Dorte and I would often stop by Tulio  while walking home after attending the symphony.

Ingredients

1 ½ pounds Mascarpone cheese

1 cup powdered sugar

1 cup rum

1 cup heavy whipping cream

4 egg yolks

1 ¾ cups granulated sugar

4 cups strong coffee

1 ½ packages of lady fingers

Shaved chocolate

Cocoa powder for dusting

Directions

Beat mascarpone, powdered sugar and ½ cup rum in bowl of electric mixer with whisk attachment until smooth and creamy, being careful not to overbeat.  Add cream and whip at high speed until mixture forms soft peaks. 

Whisk yolks and ¼ cup granulated sugar in small bowl until thick and pale.  Fold into mascarpone mixture and set aside.

Mix coffee, remaining ½ cup rum and remaining 1 ½ cups granulated sugar in shallow bowl.  Dip lady fingers in coffee mixture.

Place layer of lady fingers in bottom of deep 2 quart serving bowl.  Cover with layer of cheese filling.  Repeat twice to make 3 layers of lady fingers and filling. 

Refrigerate at least 2 hours before serving.  Top with shaved chocolate and dust with cocoa powder before serving. 

Yields: 4-6 servings

Notes:

We prepared the tiramisu with ultra-pasteurized egg yolks.  We also used Bacardi dark rum in our recipe.  Tiramisu can be prepared a day in advance, which I believe blends the flavors.

California Wine Country Dinner: Boursin Mashed Potatoes

Ingredients

3 Large baking potatoes

2 Cups heavy cream

1 Stick unsalted butter

4 Ounces Boursin cheese

Salt and white pepper to taste

Directions

Cook potatoes in boiling water or a microwave until tender.  Drain potatoes and place in a food processor with remaining ingredients.  Mix thoroughly until blended.  Serve warm.

Yields: 4-6 servings

Notes:

This can be prepared and frozen if needed several days in advance.  If you plan to freeze and reheat, be sure to make the potatoes slightly soft so they stay moist during the reheat.

California Wine Country Dinner: Fig Stuffed Roast Pork Loin

Pork Brine

Ingredients

¼ cup plus 2 TBS honey

12 bay leaves

3 large rosemary sprigs

½ bunch (1/2 ounce) thyme

½ bunch (about 2 ounces) flat leaf parsley

½ cup garlic cloves, crushed, skin left on

2 TBS black peppercorns

1 cup (5 ounces) Kosher salt

8 cups water

Directions

Combine all the ingredients in a large pot, cover, and bring to a boil.  Boil for 1 minute, stirring to dissolve the salt.  Remove from heat and cool completely, then chill before using.  The brine can be refrigerated for up to 3 days.

Fig and Balsamic Jam

Ingredients

2 pounds figs, preferably Black Mission or Kadoata, stems removed and coarsely chopped

1 ½ cups granulated sugar

½ cup balsamic vinegar

1 Tsp black peppercorns, tied into sachet

Fresh lemon juice

Directions

Combine the figs, sugar, balsamic vinegar, and sachet in a large saucepan and attach a candy thermometer to the pan.  Bring to a simmer over medium-high heat, then lower the heat to maintain a gentle simmer and cook, stirring to break up the larger pieces of fig, keeping a chunky consistency, until the jam reaches 215 to 220F.  Remove from heat. 

Remove sachet and stir in lemon juice to taste.  Spoon the jam into canning jar or other storage container, cover, and let cool to room temperature, then refrigerate for up to 1 month.

Makes 2 ½ cups

Notes:

Great when spooned onto a nice brie and chunk of chewy bread.

Fig Stuffed Roast Pork Loin

Ingredients

Pork Brine, cold

One 2 ½ pound pork loin roast

1 large fennel bulb

Canola oil

½ cup ½ inch cubes ciabatta or other artisan bread

1 Tsp minced garlic

1 TBS finely chopped shallot

1 cup Fig and Balsamic Jam

¼ cup chicken stock

½ Tsp finely chopped thyme

Kosher salt and freshly ground black pepper

Gray salt or coarse sea salt

Directions

Pour the brine into a container (I prefer to use large zip-lock bags) large enough to hold the pork loin and add the pork.  Refrigerate for 10 hours (no longer, or the pork may become too salty).

Remove pork loin from the brine (discard the brine) and rinse under cold water.  Pat dry with paper towels, or let air dry.

Using a long thin knife, make a horizontal lengthwise cut all the way through the center of the loin.  (Instead of making one long slit, you may find it easier to cut halfway into the meat, working from either end.)  Turn knife and make a vertical cut through the meat (the two cuts should intersect like a plus sign).  Let the meat rest at room temperature while you prepare the stuffing.

Cut the stalks from the fennel and trim the root end.  Remove the thicker outer layers.  Separate the bulb into individual layers and cut into batons about 1 ¼ inches long and ½ inch wide; you need ½ cup fennel.  Reserve the remaining fennel for another use.

Set a cooling rack over a small baking sheet and line it with paper towels.  Heat some canola oil in a medium frying pan over medium heat.  Add the break cubes and cook, tossing to brown on all sides.  1 to 2 minutes.  Transfer the bread to the lined rack.

Pour off any excess oil, leaving just a light film in the pan, return the pan to the heat, and add the fennel.  Cook until tender with just a little bite left, 2 to 3 minutes.  Add the garlic and shallot and cook for 1 minute.  Stir in the jam and warm through, then add the bread cubes, chicken stock, thyme, and salt and pepper to taste, stirring until thoroughly combined.  Transfer to a bowl and let cool completely.

Preheat oven to 350F.  Put a roasting rack in a small roasting pan and put it in the oven.

Meanwhile, use your fingers to widen the cavity in the meat enough to hold the stuffing, working from either end of the loin.  Spoon the filling into the cavity, pushing the filling into the center of the roast.  Turn the roast around and finish stuffing it from the other end.  Tie the roast with kitchen twine being careful not to pull the string so tight that it pushes out the filling.

Season the loin on all sides with salt and pepper.  Heat some canola oil in a large frying pan over medium-high heat until smoking.  Add the loin to the pan and brown on all sides, moving it to a different area of the pan with each turn.

Transfer the pork to the roasting pan and roast 30 to 40 minutes, or until the internal temperature is 135 to 140F (if you prefer your pork less pink).  Remove from oven and let rest in a warm spot for 30 minutes for medium-rare to medium.

Remove string and cut the loin into ¼ inch thick slices.  Arrange on platter and sprinkle with gray salt.

Serves 6