Red, Red, Red Wine

Our house has been a little topsy turvy lately. For the last two weeks we have been eating our dinners on top of a sheet in the dining room. I really can't complain about this, dinners have been a little more fun with the picnic atmosphere, and I am sure my five year old appreciates not hearing "sit down on your chair," every night. We have been eating on the floor because I decided to refinish the dining table, which took A LOT longer than I expected....(Why does Pinterest make everything look so easy??) We are also redoing our living room floor, so all the living room items need to be moved to the dining room, and on top of all that I was layed up with a stiff neck! (Coincidence?) Needless to say as soon as my neck feels better and (I can drink out of a glass properly) I'll be wanting a big glass of wine! Where I will be drinking that wine I'm not quite sure yet, but I'll figure something out!

Here are two newly discovered (at least by me) delicious red wines under $15. They are nice enough to serve to dinner guests, but low priced enough to drink by themselves in whatever corner of your home that you can find to escape from the chaos!

I enjoy all J Lohr and Bogle wines, but my current favorite picks from these winemakers are:

Bogle, 2010 Essential Red




J LOHR Estates 2010 Southridge Syrah

New Orleans BBQ Shrimp

The first time I was served shrimp with their head still attached was on the Southeastern Coast of Spain. Imagine the shock I had while I awaited my grilled prawn cocktail, only to be served a glass with big shrimp eyes staring straight back at me. I was even more horrified as diners around me began to just snap the heads off their shrimp and suck the brains out. Unknown to me, shrimp brains are considered a delicacy in Spain and to be served a grilled shrimp without the head is kind of like getting served lobster without the tail, or crab without the legs. I had never seen such a thing in all my life, and quickly made a mental note not to order prawns the rest of the trip. Less than a week later, I inadvertently ate crab brains at an upscale waterfront restaurant in Barcelona. I thought it was some sort of cold crab soup served in a crab shell. I was afraid I would come across as unsophisticated  if I inquired about what exactly I was eating, because I had ordered the fresh shellfish platter and didn't think it came with soup, but the menu was in Spanish,  so I just ate my "soup" without any questions. I thought the "soup" was tasty, if a little salty, but overall I enjoyed it. Only afterwards, upon hearing what my "soup" actually was, did I become grossed out. It was one of those culinary moments that I'll never forget, when all of the sudden, my (small) world of food was opened up to different flavors and cooking techniques, and to possibility. The next time I was served shrimp with heads on, I didnt so much as bat an eye before snapping the head off and eating the tail. A few more times, and I was joyfully sucking the brains out, because that was the best, tastiest part.  I didn't realize how good they were, that food could even be prepared in these different ways,  before that dining experience.

In my opinion, travel can be the best teacher, whether it be through a trip across the globe or just to a little taqueria across town. For me, dining and food adventures have given me courage to try new things, and clarity about what I do and do not like, not only with food, but in life.  I hope that there never comes a day where I am without these new culinary moments opening me up to new tastes, experiences, and adventures.

My friend Becky recommended Acadia Bistro in Northeast Portland to me about a year ago. It is a wonderful neighborhood restaurant with a lot of charm, friendly staff, and most importantly delicious Southern food with Northwest influences. My absolute favorite thing on their menu is the New Orleans Style Barbecue Shrimp. The sauce is so very good that you will be licking your fingers, but I suggest using a loaf of crusty sourdough bread to soak up every last drop!

In a craving for this dish one night, I was lucky to run across this recipe by Acadia's Chef Adam Higgs on the Culinate Website, so now I can make this at home, when I can't get there for dinner.  I know head on shrimp isn't for everyone, so you can substitute for headless large shrimp. However, if you can source them, I recommend using  shrimp with heads still on though, the heads add a lot of flavor to the dish, even if you aren't inclined to suck their brains out......Locally I buy mine at Uwajimaya in Beaverton. Recently I made these for Fat Tuesday. Having never been to New Orleans myself, I like to feel like a little bit of me has journeyed there by cooking up these shrimp!

New Orleans Style BBQ Shrimp

Serves 2 as a main course or 4 as an appetizer

1 1/2 teaspoons ground black pepper

1 1/2 cracked black pepper

1 teaspoon Creole seasoning 

3 tablespoons Worcestershire sauce

1 teaspoon minced or pressed garlic (1-2 cloves)

2 tablespoons vegetable oil

1 pound large shrimp, peeled and deveined

1/4 cup dry white wine such as Sauvignon Blanc

1 small lemon, cut into wedges

1/2 cup cold, unsalted butter, cut into cubes

Kosher salt

In a small bowl, combine the pepper, Creole seasoning, Worcestershire, and garlic to form a thick paste. Set aside.

Heat a large skillet (not nonstick) over medium high heat. Add the oil and shrimp, sprinkle the shrimp with salt, and then stir in the spice paste. Add the white wine and lemon wedges. Cook until the shrimp are pink and the wine is reduced, about five minutes. Lower the heat to medium and stir in the butter. Keep stirring until the butter is melted and incorporated into the sauce. Remove from the heat immediately. Do not let the sauce boil, or the sauce will break. Serve with Sourdough bread or rice! Enjoy!

Jalapeño Popper Dip

It's that time of the year again- Super Bowl time! The one day a year where sports enthusiasts and people that don't know the difference between a football and a futbol gather together to watch the game, halftime show and eat lots of delicious food! This year I'm even more excited for the Super Bowl because the Niners are finally back in it!! I can't wait to see Harbaugh vs Harbaugh, Kaepernick vs Flacco and to eat this dip. This dip makes me happy, maybe a little too happy because I absolutely can not stop eating it! You should make some too!

Jalapeño Popper Dip
Yield: 2 cups
Serve with your favorite beer and tortilla chips! I love Juanita's chips from Hood River!

4 ounces cream cheese, softened
1/2 cup mayonnaise (Best Foods/Hellmans)
1/2 cup sour cream 
1/2 cup grated sharp cheddar
1/4 cup grated Pepperjack
5 slices cooked and crumbled bacon
4 jalapeños, roasted, skins & seeds removed, diced into 1/4 inch pieces
1 teaspoon garlic powder

To roast jalapeños, place on a baking tray and broil about 5 minutes each side until skin is dark and brown. Remove from oven and place in a brown paper bag and close. After 10 minutes, remove jalapeños and the skins should come right off. De-stem and seed jalapeños.


Mix jalapeños with all other ingredients in a medium bowl until well combined. Spread dip into a baking dish. I like to use a small rectangular 5x7 Pyrex dish. Bake in a 350 degree oven for 20-25 minutes until top is brown and bubbly. Serve immediately!

Brunch Eggs with Green Chilies

I don't believe in diets, or fads, or deprivation. I believe in eating healthy, fresh, food as much as possible, making the right choices, not keeping junk food in my pantry and in portion control. However, I love food. I mean, I really, really, love it. So we eat burgers, pepperoni pizza, jalapeño popper dip, I cook with butter, and I have even been known to (gasp) buy my kids a happy meal from that big evil restaurant that starts with an "M". I do realize there is an obesity epidemic in this country, but there is also a laziness problem as well. My family and I are not overweight, we keep health issues like cholesterol under control, we exercise, and  we make responsible choices when it comes to food. That being said, I don't want to be told what to eat or how to eat. If your diet works for you, and you love it, great, but please quit acting like it's your religion and freaking out about every little thing.

If  you see me at the store with a loaf of wheat bread, tomatoes, bacon, chocolate ice cream, and a gallon of milk- please do not ask me any of the following questions: 1. "Are you buying/is it organic?" 2. "Do I know where that pig came from?" 3. " Does the ice cream contain corn syrup?" 4. "Do I know how bad grains are for me, my digestion, etc?" and 5. " Do I know how much sugar milk has and then reference some soy/nut/goat substitute" The basic answer to all of these questions is: I may or may not know, but it is really none of your business, so quit talking to me about my diet. I am going home to make the best meal ever, BLTS with chocolate shakes and I'm sorry that you'll never enjoy it." ( I would never really say something like that to someone but I want to, oh man, I want to.) Maybe because I live in Portlandia these questions/conversations are more abundant in my everyday life, maybe it's just my pet peeve of late, but I'm tired of it.  I am not saying that I am not concerned about where my food comes from, what goes into my body or whether or not my kids are eating nutritionally, I am simply saying enough is enough.

 Lately I've been reading a lot of blogs, restaurant reviews, etc that either apologize for the unhealthiness of a recipe or downgrade a restaurant not based on taste or service, but on the caloric content of their menu. For example, a local burger place has a few bad reviews because " while the burgers are delicious, our family could not make this a weekly dining option because of the high calories, so three stars." SERIOUSLY? Why did you take your family to a place called Killer Burger and then order a quarter pound cheeseburger with bacon and onion rings?!

Why am I telling you about/ranting about this you may ask? I am talking about this because I don't want to have to include a warning label with every recipe that I post. Caution: high fat content, high calories,  MAY MAKE YOU FAT!! That kind of thing just takes away the joy out of cooking for me. Would you want to go have a beer and have the bartender serve it to you with a note that read: " Full of carbs. Empty Calories. Have more than two and you may get a headache." Would you enjoy your beer after that? You are smart people. I have faith that you can figure out when to substitute for lower fat, when to only have one slice, etc. So from now on I am not going to say any of these things, besides what the serving size should be. Let Freedom Ring!

My mom made this recipe for Christmas breakfast in a casserole dish. She got the recipe from a co-worker, but there are similar versions all over the internet. I cut this recipe in half and baked it in a 9 inch quiche pan. If you choose to double it, just use a square 9x13 inch baking dish!

Brunch Eggs with Green Chilies
Serves 5-6 

 5 eggs
 1/4 cup flour 
1 cup cottage cheese
 1 cup shredded Pepperjack cheese
 1 4 oz can diced New Mexican green chilies (like Ortega, Trader Joes) 
1/2 teaspoon baking powder
 1/4 teaspoon salt
 1/4 cup unsalted butter

Preheat oven to 350 degrees. Melt butter in baking dish in oven. In a large bowl, beat eggs until "lemony" (all mixed together a lemon yellow color). Add flour, baking powder, salt, shredded cheeses, cottage cheese and chilies. Mix together and pour into baking dish. Bake for 35 minutes or until set. Enjoy!

Smoked Salmon Mousse

Procrastination, Holidays, travel, children.... Pick your excuse, but I meant to post about this addicting mousse BEFORE Christmas and New Years Eve as an appetizer idea. I was going to scrap it for another time and then realized this appetizer would be perfect for Valentine's Day. The mousse is pink after all, and to be festive, you could cut out the puff pastry into little hearts instead of just boring old squares. Don't worry about only cooking for two people either, the mousse will keep for up to 5 days and I really don't think you will end up with much leftover anyhow. One Saturday, while our hubbies were off doing something very manly in the wilderness,like shooting at cans or trying to catch fish; a girlfriend and I ate a whole batch between us! And no,we did not save them any! To be fair, they didn't bring us back anything to eat either.... Serve with something not overly dry and not overly sweet, like a Spanish Cava (Segura Viudas). This mousse is also delicious piped on endive spears as well! Enjoy!

Smoked Salmon Mousse on Puff Pastry
Makes about 24, recipe is easily doubled

This mousse can be made the day before, which makes it an easy party appetizer! I reccomend using Trader Joes Artisan puff pastry, it's my favorite!

1 package puff pastry, thawed

1/4 # or 4 oz lox (cold, wild smoked salmon)
1/4 cup organic sour cream
1/2 tablespoon fresh lemon juice
1/8 teaspoon white pepper
1 1/2 teaspoons dried dill
1/4 # or 4 ounces softened cream cheese

Blend everything but cream cheese in a food processor until smooth. Add cream cheese. Blend until smooth. Taste and adjust seasoning. If making ahead, refrigerate mousse at this point.

Preheat oven to 375 degrees. Lay out puff pastry on work surface. Cut sheet into 3 inch squares or into shapes, like stars, hearts, etc. brush the edges lightly with water. Refrigerate puff pastry on baking sheet for 15 minutes. Remove from refrigerator and bake 15 minutes until puffed and golden brown. Put a few tablespoons of mousse on each square. Serve immediately!