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.