New recipes

CBS Sportscaster Scores with California Wine

CBS Sportscaster Scores with California Wine

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Sportscaster Jim Nantz and wine man Peter Deutsch are serious about their chardonnay and cabernet sauvignon

Bottles of The Calling, the new wine by Jim Nantz and Peter Deutsch.

The wine world is awash with vanity brands that carry the names of famous athletes and actors, most of them mere endorsements with no real involvement on the part of the celebrity on the label. Emmy-winning sportscaster Jim Nantz, who calls everything from NFL football to Masters golf for CBS (with three Winter Olympics along the way), didn’t want that dilettante reputation, so he spent more than a decade personally researching every aspect of the wine business, from how to make it to how to sell it. He was looking for a partner in his proposed wine enterprise when one evening an unexpected (and uninvited) visitor dropped by his dinner table in suburban Connecticut. The man who interrupted Nantz’s dinner was the equally prominent Peter Deutsch of W.J. Deutsch & Sons, the wine importer who taught Americans to love Yellow Tail.

Click here for the Jim Nantz Wine Slideshow

I caught up with Nantz and Deutsch last week in Foxborough, Mass., before the Patriots-Broncos game, to get the lowdown on how Jim met Peter and how their new wine venture — The Calling — was coming along.

Wine Country Table

Wine Country Table: With Recipes that Celebrate California’s Sustainable Harvest takes readers on a journey through California’s rich wine and food heritage, culinary diversity and sustainability, featuring profiles of 23 wineries and farms.

Written by award-winning author Janet Fletcher, Wine Institute’s new book features 50 fabulous recipes that showcase the range of the Golden State’s agricultural bounty and the seasonal spirit that continues to define the essence of California wine country cooking, complete with helpful wine pairing suggestions!

Red wine adds a floral, berry-scented richness to the butter-rich chocolate glaze that drips over the edges of this dark chocolate cake.

Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices

Recipes From 2016 Golden Globe Awards Menu

Below are all of the official Golden Globes recipes for this year:

California Market Salad

(recipe serves 2)
– 1 piece baby bok choy, blanched, cut in half
– 1 piece daikon radish, peeled and cut in 1 inch thick slices
– 1 piece water melon radish, peeled and cut in 1 inch thick slices
– 4 slices lotus root lightly sautéed in sesame oil
– 6 pieces heirloom cherry tomatoes sliced in half
– 1 whole Japanese eggplant charred and peeled, cut in half
– 2 oz ginger dressing (see recipe)
– 4 cups vegetable broth
– 2 oz olive oil EVOO
– 2 oz red mizuna (mustard)
– Salt & pepper to taste

Take eggplant and char it over flames till cooked and charred, place in ice bath peel it and cut in half. Separately take radishes and broth, cover and cook at 350 degrees for four hours or till soft. Arrange on plate, brush with EVOO, toss the Mustard with EVOO, spoon 1oz ginger sauce on the plates.
Ginger Dressing
– 3 whole tomatoes
– 2.5 whole lemons
– 2 celery stalks
– 1 large peeled carrot
– 1lb fresh ginger
– 3 cloves garlic
– 2.5 cups soy
– 2.5 cups white vinegar
– 4 oz sugar

Cut all in a rough chop and let sit for 24 hours. Robot Coupe fine.

Filet of Beef with Marinara Crust and Slow-Roasted Black Garlic Steelhead Trout

Spaghetti Squash, Fried Capers, Sweet Potatoes
(recipe serves 1)
– 4 oz steelhead trout
– 4 oz beef tenderloin seared
– 1 baked sweet potato cut into ring
– 2 oz spaghetti squash based and seasoned with honey and herbs
– 6 heirloom cherry tomatoes sliced in half
– 1 oz friend capers
– 1lb black garlic (see recipe)
– 2 oz red wine sauce
– 2 oz marinara crust (see recipe)
– 2 oz French green beans
– Salt & pepper to taste
– 2 oz EVOO
– 3 oz butter
– 2 oz white wine

Cook the filet of beef in a hot pan using 1oz of EVOO and basting with butter until required temperature. Let rest, put on crust keep in a pan place steelhead trout on a tray rubbed with butter and white wine. Cover with plastic and place in an oven at 250 degrees for 25 minutes. Warm the cooked squash up, season make a salad with the cherry tomatoes and olive oil. Warm the sweet potato ring up brush with butter. Place the beef under the broiler to toast the crust cook the green beans in a touch of water, spoon of butter and salt and pepper. Reduce down until glaze takes the shin off the trout and brush with black garlic puree. Spoon a little red wine sauce on top and garnish with fried capers
Black Garlic
– 5lb peeled California Garlic
– 1 cup of water

Place peeled Garlic with water in an airtight container in a 185 degree warmer/oven for 25 days until black. Puree with a little juice of the garlic until smooth.
Marinara Crust
– 1 cup of fine panko
– 1 cup of marinara sauce for pasta
– 1/2 lb unsalted butter
– Salt & pepper to taste
– 1 oz basil
– 4 egg yolks

Whip the butter until soft, add in the marinara, then panko, then basil and then egg yolks and salt and pepper to taste. Spoon and smooth crust onto beef.

Vegetarian Option: Salt-Baked Heirloom Sweet Potatoes with Creamed Corn Glaze, Fricassee of Winter Vegetables
(recipe serves 1)
– 1 small Okinawa sweet potato
– 1 small heirloom sweet potato
– 1 cup cream corn compote (see recipe below)
– 4 cups kosher salt
– 1 cup fricassee of winter vegetable (see recipe below)

Cover the sweet potatoes with kosher salt and bake at 400 degrees until soft, approximately 20 minutes. Cut with warm compote and broil until brown. Serve on plate with fricassee of winter vegetables.
Corn Compote
– 2 ears of white corn, shucked and cut off the cob, approximately 2 cups
– ½ cup of heavy cream
– 1 whole shallot chopped
– Salt & pepper to taste
– 1.5 oz grape seed oil

In a pot, sauté the corn, oil and shallots on low simmer with no color (do not brown). Cook until corn is tender. Blend 1/4 of the corn in a blender and add cream. Add it back to the remaining of the kernels mix and add salt and pepper to taste.
Fricassee of winter vegetable
– 1 small carrot cut in one inch pieces
– 1 small broccolini cut small
– 1 small purple cauliflower, break into small pieces
– 1 oz fava beans and peas
– 1 oz onions diced
– 1 oz olive oil
– ½ whole lemon
– Salt & pepper to taste

In a hot pan, combine olive oil and onions, sauté hard. Add other vegetables and cook for two or three minutes. Squeeze the lemon on top and salt and pepper to taste.

Flourless Grand Marnier Carmella

Lemon Mousseline Croquatine
California Almond Cake
Strawberry, Blueberry, Kiwi and Mango Coulis
Carmella Filling
– 1.5 oz acacia honey (or any good quality honey)
– 2 oz fine granulated sugar
– 0.5 oz butter (room temperature)
– 2.5 oz heavy whipping cream
– Scale the honey and the sugar into a small saucepot and place on the stove with a small flame.
– Scale the butter and set aside
– Scale the heavy whipping cream into a small saucepot and place onto the stove with a small flame.
– As the honey/sugar mixture begins to simmer, stir through with a wooden spatula to be sure the bottom does not burn. Continue to cook to a golden caramel color.
– Now add the butter to the hot liquid sugar/caramel. The mixture will begin to rise, be careful as you continue to stir through the mixture until the butter is completely melted.
– As the cream begins to steep, remove from the heat and slowly pour this into the hot honey mixture while continuously stirring with the wooden spatula. Again, the hot honey mixture will rise. Carefully add the remaining cream in steps until completely incorporated.
– Stir through until smooth and remove from the heat. Set aside at room temperature to cool.
– When cool, cover with plastic and set aside until ready to use.

Chocolate Grand Marnier Mousse

– 0.10 oz gelatin leaves (2ea.)
– 1 oz Grand Marnier
– 1.5 oz fresh orange juice
– Zest from the oranges used
– 2 oz corn syrup
– 9 oz dark bittersweet chocolate
– 1 pint soft whipping cream
– Bloom the gelatin in ice water.
– Finely chop the chocolate and set aside.
– Scale the orange juice and the corn syrup into a small sauce pot and bring to a boil.
– Mix the gelatin (without the water) and Grand Marnier together with a hand held wire whisk and add to the hot orange juice mixture. Continue to stir until completely dissolved.
– Add the fine chocolate and continue to mix through until smooth. Return to the heat if necessary while continuously stirring with the wire whisk.
– Whip the cream to a very soft peak.
– Pour the chocolate mixture on top of the soft cream and carefully combine with a spatula. Do not over mix.
– Cover with plastic wrap and allow to set in the cooler until ready to use.

To Assemble:
– Take the carmella filling and place on top of the prepared chocolate mousse.
– Carefully blend together with a hand held spatula to give a marble effect. Do not mix completely.
– Prepare a sheet tray with a sheet of plastic wrap on top.
– Place a medium sized table spoon into boiling water and proceed to make cannels until the mousse is used up.
– Place these cannels onto the plastic wrap and freeze until completely set.
– When ready to use, spray the cannels with melted dark chocolate that has been thinned down with cocoa butter.
– Set aside in the cooler until ready to plate up.

California Almond Cake

– 16 oz Blue Diamond Almond Paste
– 8 oz soft butter
– 12 oz sugar
– 3.5 oz Triple Sec
– 6 oz fresh eggs
– 4 oz All Purpose Flour
– 1 tsp baking powder
– Cream together the almond paste, soft butter and sugar using the paddle attachment.
– Slowly add the Triple Sec and the eggs. Do not over mix!
– Sift together the flour and the baking powder. Add to above and mix only until blended.
– Generously brush soft butter into 9 – inch diameter cake mold and dust with flour.
– Bake at 350 degrees for 50 – 60 minutes.
– Allow to cool and turn out.
– Save in the cooler until ready to use.
– Cut into 12 – 16 slices and dust with powder sugar before serving.

Lemon Mousseline

– 1.75 oz cocoa butter
– 1.75 oz white chocolate
– 1.75 oz dark chocolate
– 12 oz almond or hazelnut praline paste
– 6 oz crushed wafer cookies

– Prepare a mold or casserole dish, roughly 12’X8’ and place wax paper or parchment paper into the bottom of the mold.
– Place the cocoa butter into a small sauce pot and begin to melt over a small flame. Continue to cook until hot, but not boiling.
– Chop the white chocolate and the dark chocolate into small pieces and add this to the hot cocoa butter. Stir through until completely melted and smooth.
– Scale the praline paste and the wafer cookies into a mixing bowl and begin to combine in your mixer using the paddle attachment.
– Add the hot chocolate mixture and continue to mix on a slow speed until completely blended.
– Pour the mixture into the prepared mold and spread out evenly with a hand held offset spatula.
– Place into the cooler until set.
– When set, cut out 2-inch round disks and set aside until ready to assemble.
– (Note: Scraps can be re-melted and used again. Or, chop and sprinkle over favorite ice cream. Praline paste can be substituted with a good grade peanut butter. The cookie wafers can be substituted with Rice Krispies or similar, keeping in mind, this will alter the flavor profile!)

Crème Anglaise

– 10 oz milk
– 10 oz heavy cream
– 2 oz granulated sugar
– 4 oz egg yolks

– Boil milk and heavy cream to a boil
– Mix granulated sugar and egg yolk before adding to the hot milk/cream mixture
– Cook to 85 degrees C/185 degrees F and homogenize with the hand blender

Pistachio Insert

– 7 oz crème anglaise
– 2 oz pistachio paste
– .10 oz gelatin leaves (2 each)
– 7 oz heavy cream 35%, soft whipped

– Bloom the 2 gelatin leaves in ice water
– Add the cream anglaise slowly to the pistachio paste
– Mix well and add the soft gelatin leaves (without water). Warm up while stirring with a hand held whisk to be sure gelatin completely melts.
– In the end, add the soft whipping cream and fold together.
– Place cream into a piping bag and set aside until ready to assemble dessert.

Lemon Mousseline

– 14 oz crème anglaise
– 6.5 oz white chocolate couverture
– .20 oz gelatin leaves (3 each)
– 3.5 oz lemon juice
– 10.50 oz heavy cream 35%, soft whipped

– Bloom the gelatin in ice water.
– Warm up the crème anglaise while stirring with a hand held whisk.
– Add the gelatin and the white chocolate couverture (chopped in small pieces) and stir until melted and smooth.
– Remove from the heat and add the lemon juice.
– Fold in the soft whipping cream.

To Assemble:
– Pipe the lemon mousse into a small sphere mold and fill ¾ up.
– Carefully pipe in the prepared pistachio cream into the center and continue until mold is full.
– Place in freezer until completely solid.
– Place 2 of the spheres together to form a round ball.
– Pip a little raspberry jam onto the prepared croquatine disks and spray with white chocolate (thinned with cocoa butter). Be sure the spheres are very cold before spraying as this will give a nice texture to the white chocolate.

Strawberry, Blueberry, Kiwi and Mango Coulis

Note: The recipe for all three coulis will be the same. The recipe can be cut in half, but you need to be careful with cooking time so it does not reduce to quickly and burn the bottom of the pot.
– 8 oz fruit puree
– 3 oz sugar
– 2 oz water

Bring all ingredients to a boil in a sauce pot and turn down heat to low. Simmer for about 8 – 10 minutes until the sauce thickens. Pour into a casserole dish or bowl and cool down immediately. Cover with plastic wrap and save in the cooler until ready to use.
You may also add additional flavors:
– Strawberry: lemon zest and pinch of coarse black pepper
– Mango: lime zest
– Blueberry: orange zest

The water in the recipe can also be replaced with fruit juice or alcohol such as Grand Marnier, rum, Kirsch, etc.

The Official Cocktail of the Golden Globes

Moët & Chandon Toasts to 25 Years at the Golden Globes

Moët Ruby Red by Karen Grill
3/4oz lemon juice
3/4oz Tarragon, Raspberry, Citrus Shrub
1oz Vodka
2.5oz Moët & Chandon Imperial
Pour the shrub, lemon juice and vodka over ice in a white wine glass. Top with champagne and garnish with fresh tarragon and a lemon twist.
To make the Shrub:
2 cups raspberry purée
2 cups apple cider vinegar
4 cups cane sugar
1 lemon peel
4 sprigs of tarragon
Bring ingredients to a simmer on a stovetop, then remove from heat and let cool.
Grill’s modern take on a French 75 cocktail is a personal homage to one of the most timeless pieces of cinema, The Wizard of Oz. The theatrical masterpiece epitomized Hollywood’s exceptional creativity and captured the whimsy of filmmaking. The champagne and vodka-based concoction’s raspberry, citrus and tarragon shrub give both a tart kick and the ruby red coloring – a nod to the famous ruby slippers. Garnished with tarragon, for the color of the Emerald City and a long lemon twist for the Yellow Brick Road, this cocktail is luxurious and bright, like the stars who will walk the Golden Globes red carpet.
Grill is currently working on a number of new innovative cocktail programs and consulting for key properties throughout Los Angeles.

Appetizers Sure to Score at Super Bowl Parties

NEW YORK -- Just six days until the big game - so it's time to start planning your party menu. And what's Super Bowl Sunday without easy-to-eat finger food? But it doesn't have to be chips and dip, or pigs in a blanket.

On "The Early Show" Monday, celebrity chef Guy Fieri, a paid spokesperson for Ritz crackers, shared recipes for some great appetizers perfect for bashes of all sizes. We're talking "Big Island Pork Bites" and "Bacon-Wrapped Prawns," among others!

Ritz Cheese Steak Sliders

prep time: 25 min. total time: 1 hour 5 MIN. Makes: 48 servings

1 1/2 cups balsamic vinegar
1 pound trimmed thin-cut boneless beef rib-eye steak
1/2 teaspoon each granulated garlic, chili powder and dry mustard
1/2 teaspoon each dried thyme, basil, kosher salt and fresh cracked black pepper
1/4 teaspoon each white pepper and cayenne
4 tablespoon olive oil, divided
1 cup sweet onion, quartered and thinly sliced
1 cup red bell pepper, cut in julienne strips, 1" long
1/2 cup each yellow bell pepper and Anaheim chile, cut in julienne strips, 1" long
1 tablespoon garlic, minced
1 1/2 tablespoon balsamic vinegar
2 teaspoon Worcestershire sauce
1 package (8 oz.) Kraft Deli Leluxe
Process Jalapeño American Cheese Slices
Ritz Crackers

How To Make It:
In a small sauce pan, bring 1 1/2 cups balsamic vinegar to a boil, then simmer gently over low heat 40 minutes until reduced to 1/3 cup.
CUT meat across the grain into 1/4" thick slices, then julienne to 1" long pieces. In a large bowl, combine dry spices. Add steak pieces toss to evenly coat. Set aside.
In a large nonstick skillet, heat 2 tablespoon of the olive oil over medium-high heat. Add the onions, bell
peppers and Anaheim chile and sauté 4-5 minutes, stirring occasionally. Add garlic and cook 1-2
minutes. Remove to a plate. Heat remaining oil in same skillet. Add steak and cook 2 minutes until
done, stirring frequently. Add the 1 1/2 tablespoon balsamic vinegar and the Worcestershire sauce, stir to
combine. Add the vegetables and cook until heated through. Drain excess liquid.
PREHEAT oven to 350°F. Cut each cheese slice into 6 pieces. Place 1 piece on each of 48 crackers,
then top with approximately 1 tablespoon of the steak mixture. Place on a foil-lined baking sheet. Bake for
5 minutes, or until cheese melts. Place on serving plate and drizzle with the balsamic reduction. Top each with a second cracker.

Nutrition Information Per Serving: 90 calories, 5g total fat, 2g saturated fat, 160mg sodium, 6g carbohydrate, 3g protein.

Bacon Wrapped Prawns with Chipotle BBQ Sauce

12 ounces bacon
20 each medium-large shrimp, (21-25 count),11/15 shelled, de-veined, about 1 pound
1/2 cup BBQ sauce
1/4 cup canola oil
3 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
3 tablespoons chipotle en adobo
1/2 teaspoon red chili flakes
1/4 teaspoons cayenne pepper
1/4 teaspoon freshly black pepper
5 to 8 bamboo skewers, soaked in warm water for 20 minutes

1. Cook bacon in a skillet until about halfway done. Drain and cool on paper towel. Wrap a piece of bacon around each shrimp, and skewer with bamboo through the point where bacon ends meet, to keep from unraveling. Skewer 3 to 5 shrimp per bamboo.

2. Puree remaining ingredients in blender. Set aside half the sauce for dipping.

3.Preheat a grill, grill pan, or broiler. Cook shrimp over medium heat. Cook 5 minutes. When shrimp begin to turn pink, begin basting with chipotle sauce. Flip, baste again, and until just cooked through, about 4 minutes more. Serve with extra sauce for dipping.

Yield: 4 servings
Prep time: 10 minutes
Inactive time: 20 minutes
Cook time: 9-11 minutes
Ease of Preparation: easy

Big Island Pork Bites

Prep time: 20 min. total time: 40 MIN. Makes: 36 servings

What you Need:
6 tablespoon canola oil, divided
3/4 cup onion, fine dice
1/3 cup red bell pepper, fine dice
2 tablespoon garlic, minced
1 tablespoon ginger root, minced
1/4 teaspoon red chili flakes
1/4 cup green onions, minced
1 pound ground pork
1 1/2 tablespoon. each oyster sauce and hoisin sauce
2 teaspoon soy sauce
1 1/2 teaspoon garlic sambal (chili-garlic sauce)
1 egg
36 Ritz crackers

How To Make It:
In a large nonstick skillet over medium-high heat, heat 3 tablespoon oil. Add the onions and red bell peppers. Sauté 5-6 minutes, stirring frequently. Add the garlic, ginger and red chili flakes and cook 1 minute, stirring constantly. Remove to a plate. Let stand 10 minutes stir in green onions. Drain off liquid.
In a large bowl, combine ground pork, oyster sauce, hoisin, soy, garlic sambal and egg. Add the vegetable mixture and the cracker crumbs stir. (Mixture should be well combined and not sticky.)
FORM into 36 patties, about 1/2" thick and 1 3/4" in diameter. (Think the size of a Ritz Cracker.) Place on a parchment-lined baking sheet. Refrigerate, covered, until ready to cook.
IN same skillet, heat the remaining oil over medium-high heat. Add patties in batches. Cook 3 minutes. When golden on bottom, turn and cook over low heat until done. Alternatively, after browning cook in a 250°F oven on a baking sheet fitted with a rack 5 minutes or until done.
PLACE 1/2 teaspoon of the Ginger Aioli on each whole cracker, top with a patty, then about 1 tsp. of the Pineapple Savoy Slaw and a light sprinkle of the sesame seeds.
SUBSTITUTE: Prepare using 1 pound ground turkey breast.

3/4 cup savoy cabbage, very thinly sliced
1/4 cup red bell pepper, fine dice
1/4 cup drained crushed pineapple (about 1/2 of 8-ounce can), 1 teaspoon juice reserved
1 tablespoon red onion, fine dice
1 tablespoon each mirin and rice wine vinegar
1 teaspoon fresh jalapeños, minced

In a non-metal bowl, combine all ingredients.
Press down the slaw, cover and refrigerate,

30 minutes, stirring after 15 minutes.

In a small bowl, combine 1/2 cup Kraft Real Mayo Mayonnaise and 1 tablespoon each minced gingerroot, green onions and rice wine vinegar.

Refrigerate for 15 minutes.

Ritz Asian Shrimp Toppers

Prep time: 20 min. total time: 20 MIN. Makes: 18 servings

What you Need:
2 teaspoon canola oil
1/2 cup each green onions and red bell pepper, fine dice
1 teaspoon serrano pepper, seeds removed, minced
1 tablespoon each garlic and ginger root, minced
8 ounce peeled, deveined shrimp, fine dice
3 tablespoon cilantro, minced
2 teaspoon lime juice
1/4 cup Philadelphia cream cheese, room temperature
1/4 cup Kraft Real Mayo mayonnaise
1 3/4 teaspoon Sriracha sauce
18 Ritz Crackers

How To Make:
In a medium nonstick skillet, heat oil over medium-high heat. Add green onions, red bell peppers and serrano pepper, sauté for 3-4 minutes. Add the garlic and ginger sauté for 1 minute, stirring constantly. Add the shrimp and cook 4-5 minutes or until the shrimp is cooked through. Add the cilantro and lime juice stir to combine. Set aside to cool.
In a medium bowl, beat the cream cheese, mayonnaise and Sriracha with a mixer until thoroughly combined.
SPREAD 1 teaspoon of the cream cheese mixture onto each cracker top with about 1 heaping tsp. of the shrimp mixture.

Nutrition Information Per Serving: 60 calories, 4.5g total fat, 1g saturated fat, 90mg sodium, 3g carbohydrate, 3g protein.

Italian Stuffed Jalapenos

15 Jalapenos, preferably red, cut in half, seeded and deveined
1 pound Italian turkey sausage, mild
12 ounces light cream cheese, softened
1/4 cup Reggiano parmesan cheese, grated
1/2 cup Mozzarella cheese, shredded
3 tablespoons garlic, minced
1/4 cup red onions, minced
1/4 cup red bell pepper, minced
1/3 cup Panko bread crumbs

Pre heat oven to 300°F, and place jalapenos on a sheet tray and roast for 5 minutes, then remove and let cool.

In a medium sauté pan over medium high heat, add oil and when hot, add onions and peppers and sauté until onions just become translucent, about 3-4 minutes. Add garlic, cook one minute more. Remove vegetables to bowl and add sausage to pan, cook 6-8 minutes or until done, breaking large pieces apart as it cooks. Drain fat from pan and place sausage in bowl with vegetables.

Let all hot ingredients cool to room temperature, fold in cream cheese, and parmesan, mix ingredients thoroughly.

Place approximately 1 tablespoon of mixture into half of jalapeno, and top with 1/2 teaspoon of mozzarella cheese and 1/2 teaspoon panko bread crumbs.

Place sheet try of stuffed peppers in oven and bake at 300°F for 5-8 minutes or until mozzarella cheese melts and panko crisps and is light golden in color.

Dandelion salad with pickled red beet eggs


4 bunches dandelion, cleaned of woody bottom stems and arranged into 6 bouquets
18 chives
2C panko bread crumbs
¼# unsalted butter
6 hard cooked eggs, peeled
3C pickled beet juice
6 slices bacon
2 whole shallots
1 clove garlic
3T Dijon mustard
1/2C dark brown sugar
2C chicken stock
1C balsamic vinegar
1/2 C orange juice
6 sprigs thyme
8 peppercorns
1 pinch xanthan gum
Assorted flowers and herbs(dill, pansies, red vein sorrel)
Salt and pepper


&bull For the dandelion: Take each dandelion bouquet and wrap the bases with three pieces of chive. Reserve for plating
&bull For the butter crumb: In a medium sauce pan, melt the butter and add the panko. Warm the panko in the butter until it is golden brown. Season with salt and pepper.
&bull For the warm bacon vinaigrette: In a medium sauce pan, add the bacon and slowly render the fat. When the fat is rendered, add the shallot, garlic, thyme, mustard, chicken stock, brown sugar, balsamic vinegar, peppercorns, and orange juice. Bring to a boil and simmer for 30 minutes. Allow to cool, then transfer to a blender and blend until smooth. Once smooth, add the xanthan gum and process for another 2 minutes or until thickened. Serve warm.
&bull For the pickled red beet eggs: Add the eggs to the pickled red beet vinegar and reserve. Allow at least 8 hours for the eggs to properly color.

Deglaze the pan with a splash of white wine, and watch the sauce magically come together.

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices

Bob Pompeani

Music: Multiple interests…Love top 40 (Bruno Mars my favorite), Country, R&B…and it goes on and on
Movie: “The Shawshank Redemption” No Matrix effects necessary, great story
TV Show: Back in the day “MASH.” Today, I focus on sports quite a bit, big “The Sopranos” fan in the day.
Book: Mostly sports books.
Hobbies: Golf, dancing and Karaoke
Sports Team: All Pittsburgh teams, Golden State in NBA
Food: Equal Opportunity Eater, LOL
Local Restaurant: Capital Grille, Hyde Park, Ruth’s Chris, Morton’s, Eddie Merlot’s (I like steak and seafood), BUT really, I love so many of the eateries around Pittsburgh. Lots of great ethnic places, too.
Hidden PA Gem: Nemacolin Woodlands Resort and SPA. World Class amenities right in our own backyard.
Sport/Exercise: Walking with my wife, Lisa and golf
Quote: “It is nice to be important, but it’s more important to be nice.”
Vacation Spot: Hawaii, Cancun, Paris
Guilty Pleasure: Chocolate

Facebook or Twitter? Twitter
Cats or Dogs? Dogs and cats, both
Beatles or Rolling Stones? Rolling Stones
Comedy or Tearjerker? Comedy
Phone Call or Text Message? Phone call
Mac or PC? PC
Coffee or Tea? Coffee
Paper or Plastic? Plastic
Morning Person or Night Person? Night
East Coast or West Coast? East Coast

Growing up in an area deep in sports traditions, Bob has seen all of the biggest high school rivalries as well as met players and coaches who’ve gone on to make sports history.

Bob spends the school year presenting the KDKA-TV “Extra Effort” award to local students who excel in athletics, academics and community service. In its 33rd year, Bob has visited over 1,200 local schools and produced feature stories on each outstanding student.

In 2015 Bob was inducted into the Pennsylvania Sports Hall of Fame.

In 1997 Bob was voted Pittsburgh’s favorite sportscaster in a reader poll of the Pittsburgh Post-Gazette. In 1998, Bob became the first man ever to receive the Pittsburgh Beauty Academy’s Professional Image Award — in the twenty years that PBA has handed out the honor.

Bob was also the 2000 Tri-State PGA of America Distinguished Service Award winner for outstanding contributions to local golf — getting inducted into the local Tri-State PGA Golf Hall of Fame.

Bob was inducted into the Beaver County Sports Hall of Fame in April of 2007 for his many contributions to local sports.

Bob has received the Golden Quill Award six times: first in 1987 for his report, “Earning Their Stripes,” a story about hockey officiating second in 1988 for “Project Playoffs” and most recently in 2013 for his Pittsburgh Steeler exclusives.

Bob has won three Mid-Atlantic Emmy awards and eight AP awards for play-by-play of Steeler Pre-Season games and as host of the “#1 Cochran Sports Showdown.”

In 2011, Bob was named “Father of the Year” by the National Father’s Day Council, and in 2012 he was awarded a People’s Choice Award for “Dancing With Pittsburgh Celebrities.”

In 2015 Bob was also awarded with a lifetime achievement award by the Syria Shriners of Pittsburgh.

After graduating from Hopewell High School, Bob graduated from Point Park University with a Bachelor of Arts degree in Broadcast Journalism and a minor in Political Science.

In between work and family time, Bob works closely with the community and is on the board of directors for the American Heart Association, Cystic Fibrosis Foundation and Partners for Quality Inc, and the Give the Kids the World Foundation. Bob has also been on the Executive Committee for the Mario Lemieux Foundation since 1995 and has served as Master of Ceremonies for the “Penguins at your Service” annual black tie dinner for the past 18 years.

Get Ready for California Avocado Season with These Avocado Recipes That Aren’t Toasts or Dips

Fruit? Veggie? Who cares when they're this delicious. Here are all of the avocado recipes you need right now.

California avocado season is a special time of year when we start to find perfectly ripe and smooth in texture avocados across the West Coast. With the peak season for California avocados being between April and August, the California Avocado Commission is forecasting a haul of 292 pounds of the desirable fruit to be distributed across the coast. Which means you’re in for an avocado-filled spring and summer.

The Hass avocado, for those who don’t already know, is actually a California native. Avocado trees were first brought to the U.S. in 1871 from Mexico, and by 1950 over 25 varieties were being packed and produced out of the Golden State. For years the Fuerte avocado made up more than two thirds of avocados coming out California, then in the late 1920’s the Hass avocado was discovered by Rudolph Hass in his backyard in La Habra Heights, CA. In 1935 he patented the varietal, and by the late 1970’s the Hass avocado replaced the Fuerte as the leading variety.

Hopefully, that’s enough history! If not, you can find tons of facts about California avocados here. Now that the green globes are all that’s on your mind, we’ve pulled together our favorite recipes that aren’t toasts or dips for you to celebrate the upcoming season. Don’t get me wrong, I am not an avocado toast or guacamole hater we actually have those recipe roundups also there are just so many other ways to enjoy the versatility of avocados: fried, for example, or blended and baked into a chocolate tart. Find the full list below, as well as tips, and a few tools that any die-hard avocado-eater should have in their kitchen drawers.

4 homemade wine cooler recipes

The wine cooler has a bit of an identity problem. Is it a wine spritzer? A wine cocktail? Sangria? And what about that wild child moment in the '80s when it was the hottest thing on the party scene?

Luckily, this cocktail conundrum is easily solved. As Gertrude Stein might put it, wine cooler is wine spritzer is wine cocktail is sangria. And the versions being whipped up today have nothing in common with the cheap, mass-produced products of 30 years ago (which thankfully went the way of shoulder pads).

"Mixology has been raised to this new chef-like heights and wine, in a way, is the bartender's hottest ingredient right now," says Mike Dawson, senior editor at Wine Enthusiast. "Cutting-edge bartenders are taking these wine-based drinks to new heights, and creating these New Age coolers, along with countless variations of the sangria and classic wine cocktails like the New York Sour."

Summer is the perfect time for wine coolers, since it's the one time of year even the most dedicated vinophile toys with dropping a fistful of ice in a glass.

Switching to a cooler makes wine "a little bit easier to drink," says Chad Furuta of Del Frisco's Grille in New York. At the Grille, bartenders are making spritzers with a house white wine, mixed with ginger ale or a lemon-lime soda and served with a lemon twist or wedge. "Whether you want to call it wine cooler or spritzer, it really is a great summer drink," he says.

Things To Do app: Get the best in events, dining and travel right on your device

What should you use when making your own wine coolers? Well, don't reach for the bottom shelf wine that just doesn't taste good, advises Cappy Sorentino, bar director of Spoonbar restaurant at the h2hotel in the wine country town of Healdsburg, Calif. On the other hand, don't go crazy and uncork an expensive bottle of wine, either.

"It doesn't have to be the best stuff because you're basically using it as a base," he says.

Look for a wine that has a fair amount of acidity to it, i.e. "yes" to sauvignon blanc or pinot grigio, "no" to chardonnay that's spent a lot of time in oak barrels. For red wines, Spanish wines are, not surprisingly, a good choice since sangria is a Spanish invention. Tempranillo makes a good choice.

He has an interesting take on sangria, which is usually wine fortified with something a little stronger and augmented with sugar and spices. At Spoonbar, he's using a rose wine with pisco (Peruvian brandy), plus a little sugar, some water, fresh pineapple juice, cinnamon and a touch of clove. It's "really refreshing," which is good for Healdsburg, where temperatures can get toasty.

Joe Campanale, beverage director of four New York City neighborhood restaurants, encourages cocktail enthusiasts to get creative by mixing up their favorite single-serving cocktail in a pitcher for a group dinner or celebration. Keep the ingredients light, he advises, as in his Blame it on the Aperol cocktail served at the dell'anima restaurant which combines Aperol, Blue Coat gin, lemon juice in a pitcher with plenty of ice. Give it a stir, pour into flute glasses and top off with sparkling wine for a bright effervescence.

Here are a few more suggestions on ways to make your wine cooler-spritzer-sangria-cocktail pitcher perfect.

In this image taken on June 3, 2013, from left, a watermelon Bellini, white chiller, dark island cooler, rose tinted glasses wine coolers with a watermelon Bellini behind them are shown in Concord, N.H. (AP Photo/Matthew Mead) (Photo: Matthew Mead/Associated Press)

Watch the video: California Wine Industry Facing New Challenges (December 2022).