Cooking

Is this a fajita? A taco? Is it even considered Mexican food? Who knows? What we do know is that this is fun, easy and freakin’ delicious. It’s a low and slow meal with a quick prep time and a long cooking time (about two hours) – perfect for a lazy Sunday afternoon. Continue Reading

Cooking

I’m a sucker for carbs. And beef. And rich, creamy sauces. This simple but delish dish combines them all. It is super easy and quick to make on a weeknight but is fancy enough to serve at a casual dinner party. Continue Reading

Cooking

This is our go-to recipe for a simple but delicious (and quick) Mexican meal. We often use what is on hand and omit whatever isn’t so we don’t have to make a store run! The recipe is very flexible and we let everyone make their own. Continue Reading

Cooking

For the last six years or so, Paul and I have made a tradition of cooking Beef Wellington on Christmas Eve. We open our presents to each other while it’s in the oven, crack a bottle of fine wine with the meal and then watch “It’s a Wonderful Life” and always, always cry at the end (even though we know every word of the movie!). Continue Reading

Cooking

This week’s recipe is short and sweet – and could possibly be the best grilled burger you’ve ever eaten.

We’re talking about bacon burgers here. That’s right – bacon in your burger. It’s really simple – just a magic ratio of ground chuck (about 80% lean is perfect) to bacon: 80% beef, 20% bacon.

If you have a meat grinder (they have some great hand cranked ones at Farm King), then roughly chop up the bacon and hand mix it with the ground beef, then run it through the grinder at the most course setting. If you don’t have a grinder, no worries. Just dice bacon into 1/4″ squares and mix in more thoroughly with the beef. Then form your patties (don’t forget to dimple them in the center if you are grilling out doors, so they are the shape of a red blood cell), about a third pound each works well.

Grill to the desired doneness, but not on too aggressive of a flame (the bacon fat might start a little fire), serve with your favorite condiments and then prepare yourself for the best bite of grilled burger you have ever had. You have been warned!

Hamburgers are the perfect meal for wine pairings. According to the sommelier from www.seriouseats.com, choosing a wine to serve with the burger is is not so much about the meat than the toppings or condiments gracing it.

If you’re going to slather on ketchup, look for fruity wines or even sweet wines, since ketchup—not the burger itself—will be the dominant element. Off-dry rosés or even white wines with a touch of sweetness can work. Try Market Alley Wines Sofia Coppola Rose, Pacific Rim Chenin Blanc or Mo-Velt Gruner Veltliner.

If you’re eating the burger on its own, “nothing is better than a rich, sunny, southern red from Italy.” Try our spectaluar Torresella Nero D’Avola from Sicily. Scrumptious.

Having a side of coleslaw? “You’ll find great happiness in a Syrah-based wine from Southern France—a good Côtes du Rhône would be quite lovely.” Market Alley wines has two divine wines, Rhoning Stones Cotes du Rhone and M. Chapoutier 2009 Cotes-Du-Rhone. And hey, just because they are French, doesn’t make them expensive or scary. You might turn into a Jerry Lewis groupie but Market Alley Wines cannot be held responsible for your taste in “comedy.”