Pinot Noir

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We are looking for suggestions on what dish to prepare with KJ Pinot Noir 2007

Click here to shop for this wine at Wines.com.
 http://www.wine.comv/V6/Kendall-Jackson-Vintners-Reserve-Pinot-Noir-2007/wine/101976/detail.aspx
The price per bottle is just under $20.00 and we plan to pair it with a meat dish, after some careful research into the tasting notes. Wine Enthusiast and Wine Spectator both gave this wine 86 points. Taken right from the http://www.wine.com site, these are the wine makers notes; "

winemaker's notes:

Black cherry and raspberry fruit with velvety tannins typically found in hillside grapes along the North Coast mingle with flavors of plum and spice from our bench land vineyards along the Central Coast. Oak aging adds hints of vanilla, nuances of toast and a soft, smoky finish.

http://www.wine.comv/V6/Kendall-Jackson-Vintners-Reserve-Pinot-Noir-2007/wine/101976/detail.aspx

I could not find any reviews on this wine.

Quick Spaghetti Sauce

This recipe has been my life saver for years. I have prepared this dish hundreds of times and every time it gets high marks for delicious. This is a simple tomato based pasta sauce with Spicy Italian Pork Sausage and Mild Turkey Sausage.

I am about to embark on perfecting this recipe. You see, Sunday, I prepared this dish for the 100,000th time. Only this time, I made a minor change to my recipe and the sauce finally was the sauce I always wanted it to be.  It was quick, delicious, did not taste overcooked, but it was thick and it clung to the linguine. This recipe is worth sharing.Keep in mind that this was a special birthday meal I was preparing so of course I wanted perfection.
 
A little background....
I had invited Anne Kelly to spend Sunday with me in celebration of her birthday. I had missed seeing her for her birthday. She graciously accepted. I invited her to spend the day Sunday with me. Even though I had work to do, I knew she would not be lonely at my place.  I was busy Saturday night with a wedding reception at Sangria in Hermosa Beach. www.sangriahermosa.com.
When I got home I found Miss Kelly resting comfortably on my couch surrounded by her Redondo Beach Fan Club.

On Sunday on my way back from the Beach House in Hermosa Beach I ran by the grocery store and picked up:

1. 1 large can of crushed tomato
2. 1 bunch of fresh basil (wash before you use)
3. 1 pound of Sweet Turkey Sausage
4. 1 pound of Spicy Pork Sausage
5. 2 medium shallots
6. Extra Virgin Olive Oil (this should always be in your cupboard if you cook)
7. 1 pound of pasta (get what you like)
8. Salt & pepper to taste (use only Kosher salt when you cook)

I forgot to get red cooking wine. You can not make great tomato based sauce without red wine.

1. Finely chopped the shallots and saute them in 1/4 cup of olive oil over a low flame.  
2.  Squeeze the meat out of the sausage casing into the pan and break the chunks of sausage into smaller pieces. Let the sausage brown. This takes about 5-7 minutes. 
3. Add in the can of crushed tomato, and 1/2 cup of thin sliced basil leaves. stir and let it get hot. 
4. When the sauce is bubbly add in 1/2 cup of Ruby Port (my new secret ingredient). Let the sauce cook for ten minutes.

1. Cook the pasta by following the directions on the package. 
2. Drain the pasta. 
3. Put it into a shallow bowl and toss it with your spoonfuls of the sauce until the pasta is covered in rich, thick tomato sauce. 
4. Garnish with fresh chopped basil and shredded Parmesan. By the way every cooking kitchen should have Parmesan cheese in the refrigerator and Extra Virgin Olive Oil in the cupboard.

 I would suggest that you serve this dish with a Castello di Monsanto Chianti Classico reasonable priced under $15 a bottle. This wine makes the Wine Enthusiast Buying Guide list. I like the pairing of Chianti with this  rich sauce because the fresh fruity quality that the Sangiovese grape adds is just what it needs to balance the spicy sausage flavor with the sweet basil.   This particular Chianti Classico is lighter than most. If you prefer a more concentrated and intense wine try Castelli del Grevepesa.

Turkey a la Marietta

Turkey Thighs

With Thanksgiving almost here, the grocery stores will have turkeys and turkey parts for sale from now until the year’s end. Turkey thighs are one of the tastiest parts of the bird. This recipe for turkey thighs comes from a request made by one of my readers. This recipe can serve two to three people, depending on the size of the thigh pieces.

The preparation for this recipe requires that you plan on marinating the thighs. I suggest that you place the pieces in the marinade before you leave the house for the day. When you return to prepare dinner, remove the thighs from the refrigerator for 30 minutes before cooking them. There is no more preparation on the thighs, you will need about 15 minutes to peel and chop the potatoes.

While they are roasting in the oven, prepare your salad. Serve this meal with a medium to full bodied red wine.
Thirty minutes before the thighs are done, uncork your red wine. Let it breath. This will allow the flavor of the wine to even out and improve.

Turkey is a flavorful meat and can stand up to most medium to full bodied red wines. I turn to www.wine.com for great choices under $20 per bottle. I have two different wines I can recommend to you for this meal. You can probably find these wines at BevMo. If you fall in love with either, the case price at www.wine.com will be the best price available. Both these wines were awarded at least 90 points by Wine Enthusiast Magazine. Geyser Peak Cabernet Sauvignon 2005 is my first choice. From the Alexander Valley region of California, this full bodied red is fruit forward, lively style and is ready to drink now. Selling for under $15 per bottle, this is a wine you should buy by the case.

For those of you who want green wines and a little less intensity I recommend Bonterra organically grown Syrah 2006 Vintage. Taken from the wine maker’s notes; maintained through an organic growing process, Syrah vineyards are entering their prime, reflected in the wine’s brilliant color and intense aromas. Bonterra Syrah blends a touch of Rhone varietals like Grenache, Mouvedre and Viognier for a powerful floral note. Concentrated berry flavors come to the fore with notes of vanilla and toasty oak spice from aging in French oak. This wine is also selling on www.wine.com for under $15 per bottle and as we head into the season of turkey dishes, you may want a case of this wine as well. This wine can convert a non red wine person to a red wine drinker. Smooth, earthy and fruity this Syrah earned 90 points from Wine Enthusiast Maga

Ingredients

1. • 2 turkey thighs, about 2 ½ lbs total
2. • 3 cloves chopped garlic
3. • 1 bunch of sage, chopped (2/3 oz leave
4. • 1 potato per person, peeled and chopped into large pieces
5. • Salt and pepper
6. • Sprinkle of white wine vinegar
7. • Sprinkle of olive oil
8. • Broth if needed while cooking

Method
• Cut deep slits into turkey thighs and rub sage and garlic mixture into cuts and onto surface. Marinate in refrigerator for 5 or 6 hours. Remove thighs from refrigerator about 30 minutes before cooking. Preheat oven to 400 degrees. Put thighs skin side down in roasting pan. Put pan, uncovered, into oven for about 30 minutes. Then turn thighs over, add potatoes, sprinkle all with salt, pepper, white wine vinegar, olive oil, and broth and continue roasting until thighs are done and potatoes are tender, adding broth if needed, about 30 more minutes. Stir the potatoes once or twice during roasting. Remove from oven, let thighs and potatoes sit covered and untouched for about 20 minutes before serving.

Pork Chops For Dinner

Frequently the best buys in the grocery are in something called a MAX PACK. What that means is you buy a larger quantity and the price per pound is reduced. Most often the MAX PACK is a special price offered on protein choices. I love this because it allows the "Marie Callendar" in me to come out. I create my own frozen entree by preparing the entire MAX PACK which is enough for tonight and I the extra I freeze already prepared servings for another night, knowing full well that my main course will be delicious and welcomed in the future. Also great fro entertaining at home. When you invite friends over for a dinner party a MAX PACK can be your best option for amazing meals at amazing prices. I like to pair this main dish with a salad, roasted potatoes made with caramelized onions and diced sweet red peppers and green beans.

Today it is Pork Chops with Apricots and Prosciutto. I love this recipe because I love using dried fruits with meat. If you have a chance to visit the Farmers Market in the fall you will find that dried fruits are plentiful, fresh, organic and delicious. Plus adding fruit helps you focus on your wine selection.

For this recipe I recommend any medium bodied red wine. My first choice is Bordeaux. If you are not familiar with Bordeaux now is your chance to discover some great wines made from Old World Traditions. These red wines offer intense flavor for a modest price and they are impressively food friendly, too. For Pork Chops with Apricots and Prosciutto try 2003 Chateau Bel-Air Lussac St.Emilion. This wine can be found in most wine shops including BevMo for the low price of $18 per bottle. On a wine list in a restaurant expect to pay in excess of $60 for this bottle.

You will need 15 minutes to prepare, cooking time is 25-30 minutes and this recipes serves six.

1. 6 pork loin shops, cut 1” thick with the bone in
2. ½ teaspoon of salt (use Kosher)
3. ¼ teaspoon of black pepper (rough grind)
4. 6 slices of prosciutto or deli baked ham
5. 6 dried apricots
6. 2 tablespoons of Extra Virgin Olive Oil
7. 1 cup of a dry white wine
8. ½ cup of water

1.  Trim the excess fat from the chops. Using a sharp knife, slit a pocket into the meaty part of the chop, cutting towards the bone. Season chops with salt and pepper. Stuff each chop with a slice of ham and an apricot.
2. In a large skill heat the olive oil over a medium heat. Add the chops and cook them on each side for 3-5 minutes so that they are lightly browned. Add the wine and the water and bring it to a boil. Reduce the heat to low and cover the pan, cook for 25 minutes or until the chops are white throughout.