IT’S TATERS!

Colcannon (Cal Ceannan)

3 pounds o’ potatoes, scrubbed and peeled
2 pounds o’ leeks, white parts, rinsed, chopped
2 sticks o’ butter
2 big bunches o’ kale, washed
1 1/2 cups milk, warm
1tsp fresh nutmeg (IMPORTANT)
Fresh pepper and sea salt to taste
OPTION: sauté the leeks with added diced bacon in step two...


Boil the taters and mash ‘em with a stick o’ butter, add 1/2 the nutmeg. Keep warm...
In a large saucepan, sauté the leeks in 2 tbsp butter and start adding the kale, a handful at a time, it will cook down to fit. Grind a lot of fresh black pepper in when you feel like it.
Relax, have a Guinness.
Combine everything you have now cooked together, stirring in milk and remaining butter. Don’t beat the mixture to death or it will turn into glue. Go easy and it should remain nice and light.
Another Guinness.
Add the rest of the nutmeg at the very end and you will realize why it makes the dish that much better.
Relax and have another Guinness.
Serve as a side instead of plain potatoes with a spice rubbed rib eye steak, DA's Perfect roast Chicken, or Lamb Loin Chops With Garlic, Cilantro, and Saffron.
Just relax...

Baa... Baa... Bonarda?

Crios de Susana Balbo Syrah/ Bonarda Mendoza, Argentina
Bonarda? What the…? The most widely planted grape in Argentina is usually blended with Nebbiolo or Barbera in Piedmont, Italy. It grows so darn well in Argentina that it can stand alone, or be blended. This Syrah, Bonarda blend is some serious grillin’ material. Fennel, earth, cocoa, faint herb, black cherry jam, spice box, blackberry, countless complex aromas and flavors and ginormous amounts of silky tannin make this a wine worth taking out the grill early and searing off an entire side o’ beef. Save the ribeye for us… Also perfect with Lamb Loin Chops With Garlic, Cilantro, and Saffron

a.ferguson

Lamb Loin Chops With Garlic, Cilantro, and Saffron

Pick out some rosy, well marbled lamb loin chops and season them with sea salt and pepper. In a large zip top bag, smash and peel as many cloves of garlic as you can handle. Add a teaspoon of good saffron*, a handful of roughly chopped cilantro, and a half cup or so of good olive oil. Let marinate at room temp for two hours, or all day, turning to coat chops often. Remove chops and sear in a hot skillet or grill about a minute or two per side. Serve on a bed of mixed greens with a side of mashed potatoes. A delicious meal to share on one plate, just use your fingers to eat the chops, way more romantic and fun when you share.

*check out http://www.saffron.com/, a WHOLE OUNCE of the finest saffron runs only $69, it’s the best deal and will last almost a year.

Relearn Your ABCs

ABC… anything but Chardonnay. We’ll that might have been true when new French oak barrels were more affordable, but now they cost more than $1000 each! Savvy winemakers like Hugh Chappelle at Lynmar Winery only put Chardonnay in some new barrels and some that are 1 and 2 years old. This way the true character of Chardonnay can shine through, uninhibited by too much oak aromas and flavors. Working with Hugh when he was winemaker at Flowers Winery for the 2002 vintage, I learned a couple of things about how Chardonnay should be treated. With care, first and foremost. The grapes have to be cool… picked early in the morning, then hand sorted to get only the best grapes into the press, and then the juice is gently moved into the winery tanks to settle. Certain barrel regimen should be chosen: how many new, how many older, and which kind of barrels to use. If I remember right, Hugh likes Francois Freres mediums and Louis Latour’s house blend, and only uses 20 to 40 percent of them that are new. He would have me smell each barrel before I dared put any wine into it. I noticed some had a cinnamon quality, others vanilla, others tea and floral aromas. Each barrel of Chardonnay would be tucked into the winery and stored. I stirred the lees in each and every one of them at one point or another while at Flowers Winery in 2002 countless times over, encouraging the citrusy, floral aromas to emerge. Now that Hugh is at Lynmar Winery, and tasting his utterly stunning Lynmar Chardonnay Russian River, I can see that Hugh still has the magic touch with Chard. Citrusy and leesy, floral and crisp in the nose, rich, yet delicate on the palate. It’s one of the best, and why I love Chardonnay. Cheers, Hugh!

a.ferguson

Top Pick for Everyday

Dow Vale do Bonfim Duoro Reserva Duoro, Portugal
Such finesse and graceful balance is rarely found in affordable wines these days. The port producer Dow has made a dry red that fits the description. The Vale do Bonfim is gorgeously proportioned, refined, and elegant. Upon tasting this wine, we couldn’t believe the sheer beauty of this blend of Touriga Franca, Tinta Roriz, Touriga Nacional, and Tinta Barroca. Crushed red berries, deep cherry, a touch of warm spice, and harmonious acidity make this nectar nearly perfect for any meal or occasion.

Tres Barcos Toro, Spain
What a treat! This Tinta de Toro (Tempranillo) wine has early accessibility AND the ability to age very well. Dried cherry and spiced plum aromas fill the glass and are echoed throughout the flavor profile. Deep berry characteristics are well balanced by a lower, yet fresh acidity that prepares the taster for yet another sip. Pork roast, sausage and rice dishes, charcuterie, pates, and other rustic peasant fare goes great with the wines of Toro. Rustic, soft, easy drinking red.

Bodega Lurton Pinot Gris Valle de Uco, Argentina
Fresh and lively aromas of lime blossom and white peach follow though onto the palate and balance harmoniously with clean, crisp apple and lemon flavors. The finish delivers refreshing acidity, which makes it work with almost any meal. It has just enough richness to stand on it’s own as well. A little for the chef, a little for the dish, no? Another Argentine treasure to savor. When you taste this, and notice the price, you’ll want more. Italian Pinot Grigio fans, step up and check this out.

Pretty Wine

Willamette Valley Vineyards Pinot Gris, Willamette Valley, Oregon
They say, “It’s Will-AM-ette, dammit!” in Oregon, and dammit this Pinot Gris is soooooooooo good. This wine has been so consistently refreshing and wonderful year in and year out, it deserves a place in everyone’s refrigerator. Not a wimpy, thin, tart, grapefruity pinot grigio. Although the same grape, it shares little with some of it’s Italian counterpart’s… um… boring– ness. Pinot Gris from the Northwest US is serious white wine, and extremely easy to drink at the same time. It won’t confuse and befuddle the standard Pinot Grigio drinker, and won’t disappoint anyone else either. This one brings crispy, citrusy, floral richness with a tiny hint of gentle spice to the party. Chill, serve, and repeat...

a.ferguson

Don't Misjudge Beaujolais

I love Cru Beaujolais because it is affordable, delectable, and food– friendly, albeit misunderstood.
Gamay is the grape of Beaujolais in many of its forms; Cru, Villages, and Nouveau. Cru Beaujolais is closer to ripe Pinot Noir than its pedestrian counterpart Beaujolais Nouveau. Nouveau is picked, fermented, and simply bottled. Normally, Crus get an extended stay in oak barrels to achieve more rounded flavors and less tutti fruity aromas. It becomes a wine of elegance that is more suitable for sipping than mere gulping. The 10 Crus of Beaujolais exist within the southernmost end of Burgundy in the department of Beaujolais. This amalgamation of hilly vineyards bring refinement and drinking pleasure to the otherwise insipid sea of what has become “nouveau”.
Traditional methods of winemaking in Beaujolais include carbonic maceration: using uncrushed whole bunches of grapes causes a more gentle fermentation, preserving the freshness and easy drinkability inherent in Gamay grapes.
Of the ten Crus, my favorites are… all of them! Moulin A Vent, Brouilly, Cotes du Brouilly, St. Amour, Julienas, Chiroubles, Morgon, Fleurie, Regnie, and Chenas each have individual characteristics. Soil type has a lot to do with it, as does how much sun the grapes get in each particular area. I recommend a step up from the obligatory bottle of Nouveau to bring to dinner. Treat yourself to some “Cru Beauj.” I will, that’s for sure!

More Eddie Vedder

Cline Mourvedre “Ancient Vines” Contra Costa, California
Blackberry pie, crushed red fruit, sweet earth, and almost meaty, forest– like scents and flavors beckon the taster to drink this wonderful libation. This is the perfect red for “cheffing” about the kitchen. Keeping the cook well lubricated with great wine ensures creative and passionately crafted meals. (Say “moo– ved” or just call it Mataro, it’s other name.) Similar to Syrah (Shiraz), and Grenache in style, but still unique.

Tamar Ridge Pinot Noir “Devils Corner” Tasmania, Australia
Classic Pinot Noir characteristics of bing cherry and subtle spice aromas abound in a delicate and elegant framework of fruit and balanced acidity . Deep red color and luscious juicy flavors make this visually AND texturally very pleasing to sip. A real treat for Pinot Noir fans. Bacon, salmon, turkey, ham, cranberries, yams, anything will match this wine beautifully.

So Good it's Scary

Klinker Brick Winery “Old Ghost” Zinfandel, Lodi, California
One type of red wine that really gets me in the mood for cooking low and slow on the stove or grill is Zinfandel. The quintessential California red has so much to offer, but is widely misunderstood. Sure it has gobs of fruity ripeness, but it can also have charm and delicacy. The Old ghost Zin has it all! It is broodingly dark and so purply– red it’s almost black. The aromas of oriental spice, blackberry, subtle pepper and rich vanilla oak are eerily complex and integrated. Flavors emerge layer after layer in dense, soft waves of ripe tannin and plush acidity. I recommend grilled chicken with apples, braising short ribs with Chinese 5 spice, smoky Texas barbeque, a Moroccan tagine, or even a grilled pizza with mushrooms and gorgonzola with this one… or even a burger!

Willowglen Petite Sirah S.E. Australia
Burly, chewy, and packed with inky dark fruit. Impossible amounts of stuffing, bursting at the seams with gutsy ripeness and full– bodied heft. This wine delivers massive appeal for the money as well as Petite Sirah’s characteristic meaty blackberry, peppery spice. A steal!

Te Awa Merlot Hawkes Bay, New Zealand
Whoa! Delicious Merlot… from New Zealand?! You betcha. This kind of quality to price ratio is hard to find these days. Rich plummy fruit in a spice box package. Depth, complexity, soft tannin, balanced acidity, and ripe flavors, AND its affordable! Who’d a thunk it? Perfect for late season grilling or indoor broiling. Try it with sausage, duck, or even a simple roast chicken, you’ll be very pleased with the results.

a.ferguson

Inama Soave Classico, Veneto Italy
Crisp Gravenstein apple, white tea, and light citrus zest aromas pair with cool, polished, mouthwatering acidity. We love this wine with crustaceans, grilled fish and poultry. Simply grilled veggies and bruschetta are another good match. Lip-smacking good, clean and crisp, not the austere style of Soave that flooded the markets in the late 1970’s and 80’s. One of the best white wines... ever, at any price, for our money.

a.ferguson

Andrew's Pick

The Bodegas Vistalba “Corte B” Tinto Lujan de Cuyo Mendoza, Argentina from Carlos Pulenta is black as ink! This blend of Malbec, Cabernet Sauvignon, Bonarda, and Merlot captures the soul of what red wine should be. Rich and burly, with a softer edge and a real presence on the palate. This number lets you know it’s red, big, and incredible to drink. With some age or a bit of time exposed to air, whether in a glass or in a decanter, this wine continues to expand and open, revealing more and more complexities and polished finesse. Heaps and heaps of cassis, blackberry, and cherry flavors are balanced by savory notes of fennel, fines herbes, and cocoa. Huge wine for the price. Age-worthy AND approachable: drink it tonight or in 10 years, either way it’s YUMMY!

a.ferguson

What Pinot to Pick to Pair with Poultry?

Pinot BLANC...
Valley of the Moon Pinot Blanc Sonoma County, CA
ANY Pinot will match with the Roasted Corn Sauce with Rosemary for Chicken and Fish , but this Pinot Blanc works magical wonders with the sauce. Imagine a wine similar to chardonnay without all the things you hate about chard? That’s Pinot Blanc by nature. This particular one is without the clumsy oakiness or goopy butteriness that make other whites so darn… heavy. Clean citrus and apple with a slightly warm spice aromas aren't intrusive but inviting. Pleasant acidity give this wine elegant freshness and a natural affinity for food. After a taste of your meal, this wine wraps itself around the flavors in your mouth and compliments them as if it were the perfect seasoning for the dish. That is the fundamental core of pairing food and wine that heightens the experience of merely eating dinner. This Pinot Blanc makes Roasted Corn Sauce with Rosemary for Chicken and Fish even BETTER. Tasty on it’s own, too!

a.ferguson

DA's Perfect roast Chicken

The chicken needs flavor before roasting so:
Place chicken in a large bowl and add 3 bay leaves, 1/4 cup cracked black pepper, 1/2 cup salt (don't worry),1 cup white wine, and 2 tbsp honey, cover with warm water to dizzolve salt. Set aside for 2– 3 hours or refrigerate overnight.

Remove chicken and stuff with lots of fresh whole rosemary, 3 lemon halves, and a whole head of garlic.
Don’t preheat the oven! Put the chicken in at about 375º and pour yourself some Pinot.

Then make a sauce.

When the skin is a crispy deep golden brown and the internal temp is about 150º, take the bird out and let her rest for 10 or 15 min.
Drizzle with olive or truffle oil, a squeeze of lemon, and grind some fresh pepper on it. Carve the bird and spoon the warm sauce over each serving.
Serve with garlic mashed potatoes, crusty bread, and a hearty green like calo nero or broccoli rabe.
Have more Pinot and enjoy!

a.ferguson

Roasted Corn Sauce with Rosemary for Chicken and Fish

Roasted Corn Sauce with Rosemary for Chicken and Fish
This is quick, simple, and delicious.
Saute 1 tsp butter and 1 tsp olive oil with half a package of frozen corn, and 1/4 cup minced shallots until corn turns a light golden brown. Then add 1/4 cup of white wine, fresh rosemary leaves, salt and pepper to taste, the rest of the package of corn, and another tsp butter. Let thicken slightly and serve over Roast chicken, or fish like salmon or halibut.
Drizzle with olive or truffle oil if you have it.

Fresh corn kernels work best, especially with sauteed, golden brown wild mushrooms, sliced...
This is hard to mess up, so adapt it to your needs.

a.ferguson

What to Drink Tonight

2006 Maryhill Winery Winemakers Blend Red Wine Columbia Valley, Washington
Richly drinkable red with something for everyone. Cabernet Sauvignon with Merlot, Syrah, and Cabernet Franc, blended without a seam or thread missing. Delicious cocoa, plum, classic cassis, oriental spice, and tons of enticing aromas. Great fruit, tannin, and acid balance. We tasted this wine and were immediately turned on to what Washington State has to offer, and with an affordable price tag. Steaks, chops, roasts, cheese, burgers, lamb, duck, goose, squab, quail, duck, colcannon, nothing. It all goes fantastically well with this.
Yes, it pairs with a spice rubbed ribeye.

a.ferguson