Segura Viudas Brut Reserva

One of my favorite Brut is Segura Viudas Brut Reserva, created from a blend of reserve and non-vintage wines, is clean and delicate, yet rich in flavor. A cuvée of Macabeo, Parellada and Xarel-lo grapes grown in the renowned Alt Penedès region of Spain, the wine is vinified according to méthode champenoise technique and is aged in the bottle for a minimum of three years. This fine cuvée is fairly crisp with an interesting floral note and mouth-pleasing sensation of creaminess.

Spaguetti with Sausage and Broccoli

5 tbsp. olive oil

4 cloves garlic, slivered

12 oz. Spaguetti pasta

3/4 tsp. saltPepper to taste

4 c. broccoli, cut up

1 lb. sweet Italian sausage

1/4 c. Parmesan cheese

1/2 tsp. fennel seeds (opt.)

Heat 1 tablespoon oil in large skillet. Add garlic, saute until golden and crisp (a couple of minutes). Remove garlic with slotted spoon, set aside. Remove sausage from casing, crumble and cook in skillet until brown (3 to 4 minutes), cover and simmer about 10 minutes. Remove meat with slotted spoon, set aside, save fat.
Bring large pot of water to boil. Add broccoli, blanch for 3 minutes. Remove with slotted spoon, rinse with cold water, set aside, save liquid.
Bring broccoli cooking liquid to boil again and add Spaguetti and cook until tender. Drain, reserve 1/2 cup of cooking liquid. Keep Spaguetti warm in covered bowl.
In large saucepan heat sausage, broccoli, reserved 1/2 cup of liquid remaining 4 tablespoons olive oil, 2 tablespoons fat.
Mix pasta with above. Add Parmesan cheese and fennel seed (if desired), sprinkle with sauteed garlic (optional), salt and pepper to taste.

Enjoy!! Don' t forget you bottle of Wine!

Casillero del Diablo!!

This wine born in 1891 founder by Don Melchor de la Concha y Toro reserved for himself an exclusive batch of the best wine he produced. For keep away thief he spread this rumour that the devil lived in the cellar. Hence the name of Casillero del Diablo. (Devil's Cellar). If your thinking about what wine to try this week, well dont think to much! Casillero del Diablo Cabernet Sauvignon is your answer! I seriously recommend this wine with a very reach and juicy steak! Just remember if you are going to try it, buy two bottles at least so you can have it in your little bar at home!

Region: Maipo Valley, Chile

Grape Variety: 90% Cabernet Sauvignon, 10% Carménère

Production Technique: After fermentation in stainless steel tanks, 70% of the wine is aged in small American oak for six to eight months, 30% is aged in stainless steel for 8 months.

Description: Color: Bright, dark redBouquet: Appealing ripe cherries, black currant and dark plums with a touch of vanilla and toasted oak. Taste: Medium bodied with smooth and friendly tannins. Hints of plums and cherries and a generous touch of toasted American oak. Alcohol Content: 13.6%Total Acidity: 5.0 g/l
The wine is endowed with a remarkable bouquet, complex overtones and a lingering finish. It is well structured, perfectly balanced and boasts a satisfying and lingering finish. Dark and deep red color. Appealing red cherries and black plums with a touch of toasty oak.
This classic, well structured, perfectly balanced Cabernet Sauvignon goes well with the heartiest cuisine, including roasts, game, stews, spicy pasta dishes and robust cheeses.

Beer Battered Fried Chicken

Deep frying has a long history supported by evidence from ancient cultures all over the world including Rome, Egypt and China. Fritters had already existed in Europe since medieval time, and fried chicken was known as pollo fritto in Italy, Ga Xao in Vietnam, etc. before it became a culinary habit in the Southern United States.

However it was introduced to the American South, fried chicken became a common staple. Fried chicken continues to be among this region's top choices for "Sunday dinner" among both blacks and whites. Holidays such as Independence Day and other gatherings often feature this dish.
Since the Civil War traditional slave foods like fried chicken. This was commercialized for the first half of the 20th century by restaurants like Sambo's and Coon Chicken Inn, which selected exaggerated blacks as mascots, implying quality by their association with the stereotype. While acknowledged positively as soul food in the modern age by many, the affinity that African American culture has for fried chicken has been considered a delicate, often pejorative issue; While still present, this perception has been fading for several decades with the ubiquitous nature of fried chicken dishes in the US and a gradual rejection of race-based stereotypes.

For all those people that love fried chicken this is an excelent recipe and of course we need to add the beer is part of our life and give the best flavor in this recipe! Aslo I am going to post a link when you can watch a video that we help you making the fried chicken. Enjoy and Have Fun!!!! http://link.brightcove.com/services/link/bcpid285076521?action=rss

Ingredients:
1 large egg
3/4 cup beer
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
ground black pepper
3 chicken breast halves; skinless, boneless
1 1/4 cups vegetable oil

Preparation:

Beat the egg lightly with a whisk. Beat in the beer, then the dry ingredients, whisking until smooth. Cover and let stand for 25 to 30 minutes before using. Cut chicken breasts in half lengthwise. Heat oil in 10-inch skillet over a medium-high heat until oil reaches desired temperature of 360 degrees (or use deep fryer). Using tongs to hold chicken strips, dip in batter; allow excess to drip off. Remove and carefully lower, one by one, into the hot oil. After about 1 minute, turn the strips. Continue to turn the strips occasionally until they are golden, cooking for a total of 4 to 6 minutes. Transfer to to a paper towel lined tray. Pat more towels on top to absorb excess oil. Serve immediately with barbecue sauce or sweet and sour sauce.Serves 3 to 4.

4th of July Firecracker Burgers

If you thinking to host a party for 4th of July and you don't want to make regular burgers, you want to everybody explode that day! with your burgers! Try this recipe! Is going to be a lifetime memory! So enjoy! And Happy 4th of July!!!

Ingredients:
1 pound ground beef
1 can (4 ounce size) diced green chilies, drained
1 teaspoon beef bouillon granules
4 slices Monterey Jack cheese
4 hamburger buns

Directions:

Preheat an outdoor grill for high heat, and lightly oil grate.

In a medium bowl, mix the beef, diced green chilies, and bouillon. Shape into patties.

Grill patties 3 to 8 minutes per side, or to desired doneness. Top each patty with cheese about 2 minutes prior to removing from grill.

Torre Muga 2000

Referencing the tower at the Muga bodega, and introduced in 1991. Although a fairly traditional blend of 75% Tempranillo with 15% Mazuelo and 10% Graciano I have always though the wine to have a more modern, rather international feel; perhaps the 18 months in new French oak after the initial six in vat contributes to this impression. Quality is very good, although quite distinct from the Prado Enea, and from traditional Rioja as a whole. Plenty of intense, smoky, exotic red and black fruits on the nose. Fine, glossy, densely structured palate which cries out for further bottle age. Also in its favour, it has balance and elegance, alongside a fine concentration. This has great potential for improvement in the cellar, although it needs 5-7 years. Very good.

Basic Beer-Can Chicken Recipe

This delicious chicken dish is also called beer butt chicken. The method involves placing a can of liquid up into the cavity of the chicken, then roasting. Prep Time: 10 minutes
Cook Time: 1 hours, 30 minutes
Ingredients:
•1 can (12 ounces) beer
•1 chicken (31/2 to 4 pounds)
•2 tablespoons All-Purpose Barbecue Rub (recipe link below) or your favorite commercial rub
•2 teaspoons vegetable oil
Preparation:
You'll also need: 2 cups wood chips or chunks (preferably hickory or cherry), soaked for 1 hour in water and/or beer to cover, then drained.

Pop the tab off the beer can. Pour half of the beer (3/4 cup) over the soaking wood chips or chunks, or reserve for another use. If cooking the chicken on the can, using a church key-style can opener, make 2 additional holes in its top. Set the can of beer aside.

Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels. Sprinkle 1 teaspoon of the rub inside the body cavity and 1/2 teaspoon inside the neck cavity of the chicken. Drizzle the oil over the outside of the bird and rub or brush it all over the skin. Sprinkle the outside of the bird with 1 tablespoon of rub and rub it all over the skin. Spoon the remaining 1-1/2 teaspoons of rub into the beer through a hole in the top of the can. Don't worry if the beer foams up: This is normal.

Hold the bird upright, with the opening of the body cavity at the bottom, and lower it onto the beer can so the can fits into the cavity. Pull the chicken legs forward to form a sort of tripod, so the bird stands upright. The rear leg of the tripod is the beer can.

Tuck the tips of the wings behind the chicken's back. Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips or chunks in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium.

When ready to cook, if using a charcoal grill, toss all of the wood chips or chunks on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked through (about 180 degrees F. on an instant-read meat thermometer inserted in the thickest part of a thigh, but not touching the bone), 1-1/4 to 1-1/2 hours. If using a charcoal grill, you'll need to add 12 fresh coals per side after 1 hour. If the chicken skin starts to brown too much, loosely tent the bird with aluminum foil.

Using tongs, hold the bird by the can and carefully transfer it in an upright position to a platter.


Yield: 2 to 4 servings