Spice Review: Victoria Taylor's Kansas City Steak Rub

 

 

 

Let me say that this rub helped produce steaks with a delicious crust on the outside that I have never achieved with a marinade. The rub is a blend of spices and herbs including garlic, black peppercorns, paprika, mustard seeds, brown sugar, dry molasses and sea salt. It also contains soy and wheat.

I cooked two rib eye steaks, that were tenderized with my meat tenderizing tool. Then I rubbed each side with a bit of California olive oil. Next, I sprinkled the rub (generously) on each side of the steaks and gave them a good rub. I let the steaks sit on the counter, on a cutting board for about 30 minutes to take the chill off to insure great results in the cooking process, and for the meat to take in the great flavors of the rub. I heated my cast iron skillet which had about a tablespoon or so of California olive oil in it and got it hot. Make sure the oil is not to the point of smoking hot. I then placed the steaks in the hot skillet and let them sear until they were really dark brown, then turned them over and seared the other side. I also added a bit of Liquid Smoke since I cooked them inside; if I had cooked them on the outdoor grill, I would have omitted the liquid smoke. Fresh herbs add a great flavor to meat, so I added a few sage leaves to the skillet. You can omit the sage; I just like sage or rosemary with beef. The cooking time depends on how well you like your steaks done; so use your personal method of determining how you like your steaks cooked.

 But I have to say, the brown sugar made the best crust on my steaks and the spices and herbs provided the perfect balance of flavor. No need to add any salt at all, the rub is all you need. This rub really exceeded my expectations. I think it is because I have always marinated my steaks. But this time I said to myself, "Lorrie, give the rub a try." Well talking to yourself can be a good thing in this case, because I enjoyed every last bite! The only thing missing was a glass of red wine. But to be honest the steak was so good, I was okay having it without my beloved glass of red wine. I can't believe I said that, but it is the truth. We had a loaded stuffed baked potato with our steak, and I had a small salad. Yes, we were satisfied and stuffed!

This rub would work well on pork and also on small cubes of chicken on skewers. I must admit, finding a new product that enhances the foods we eat everyday is like finding a "treasure" for a foodie like me. I am always on a quest to find the "best of the best" to share with my readers. Note: This spice was a sample provided by Victoria Gourmet http://www.vgourmet.com  SRP 3.4 ounce tin $5.99  SRP 6.6 ounce jar is $9.50

Wine Recommendation: I would pair the steaks with this rub with a great Cabernet Sauvignon or red blend with nice dark fruit flavors in the wines flavor profile.

Wine Review: Cline Cellars 2012 Mourvedre` Rose`

You always know what time of the year it is when Rose` wines are being poured, and wine writers and bloggers are writing about them. Rose` is one of the wines we drink to welcome summer. I just love rose` wines during the warmer months of the year, and the great foods that pair well with them. This offering by Cline Cellars is no exception. It is a fun wine that will not break the budget.

 The wine is a beautiful pink hue, and the nose has aromas of red fruit and floral notes. The palate has flavors of cherries, a hint of watermelon, and a bit of red plum. There is also floral notes that mingle with the fresh red fruit flavors, along with a hint of spice on the finish. The red fruit shines in this wine, making it easy to sip glass after glass.

This wine would pair well with chicken salad, fried chicken, Cypress Grove Purple Haze Goat Cheese on a thin slice of French baguette or on a cracker, ham, a grilled pork chop with a sweet glaze, prosciutto, and grilled salmon. This wine is perfect to sip alone, and it is sure to be a crowd pleaser at your next summer party.  Note: This wine was a sample provided by Cline Cellars http://www.clinecellars.com SRP $12.00

Cypress Grove Purple Haze Goat Cheese

 

Here is a video on Cypress Grove goat cheeses. http://www.youtube.com/watch?feature=player_embedded&v=Z4T3PL_C6eM

 

This cheese has herbs that give this fresh goat cheese a Provencal flavor that would pair well with this Rose` wine.

Wine Review: 2012 J Vineyards Pinot Gris

 

J 2012 Pinot Gris

This wine is a pale straw color. The nose is aromatic, with aromas of apricot, citrus, and some tropical fruit notes. The palate has the same beautiful fruit flavors which were noted in the nose, along with a bit of honeysuckle and lime on the palate. I also noted some lemon zest on the finish, which enhanced the minerality of this wine. There is a nice amount of acidity which makes this wine great to pair with food. This wine is crisp, yet the mouth feel has a roundness, which was quite a feat to me in terms of wine making. Usually you only note a wine being crisp or rounded on the palate.  The finish is nice, and it makes you want another glass. So you get the best of both worlds in a glass. I think Pinot Gris will be the "pork of wine" , pork being  "the other white meat."  As you can see, even a television commercial for pork, can help a wine writer do her thing. I am always thinking as Chef Anne Burrell says on the Food Network. I mentioned cooking, because when reviewing wine, you have to match the flavor profile of the wine, with foods that you know would pair well with the wine. Wine and food are like a couple to me; they just go together, and hopefully they will marry. So you can see I am all about wine and food pairings! Meaning Pinot Gris will be "the other white wine." And I say this in a good way. I think wine drinkers, especially new wine drinkers will have another white to add to their go to wines for spring and summer. I say this because wine appreciation is a journey; you learn more and more as you taste different varietals of wine. So you know what you like or dislike in a wine. Many will find this wine is a "keeper!"

This wine would pair so well with seafood like shrimp, crab, especially a crab cake, grilled chicken skewers or pork skewers with a sweet orange glaze, and a host of light appetizers. I also think this wine would pair with grilled pineapple as an easy and simple dessert for summer. This wine was a sample provide by J Vineyards & Winery http://www.jwine.com SRP $14.00

A Look at Paul Cheneau: Spanish Bubbly With A French Twist

 

Lady of Spain

 

I have to admit these wonderful Spanish sparkling wines known as cava by Paul Cheneau were a great surprise. The last name of the cava, "Cheneau" was a hint of what style of wine was inside the bottle. I just never realized how a Spanish sparkling wine could be made like a french style sparkling wine at this price point. I have to admit that is is "genius", and "scandalous" (in a good way) at the same time. This Spanish Sparkling wine is called the Lady of Spain. The wine is a light gold color. The nose is filled with hints of bread, with notes of fresh fruit. Apples and a bit of pear along with tiny bubbles that tickle your nose. I was so surprised how tight the bubbles were and how long they lasted. That is why this cava reminds you a lot of a nice sparkling wine from France, those tiny, tight ongoing bubbles. The palate had those same fruit flavors on the palate along with a bit of lemon on the finish. This added some acidity to this wine and rounded out the fruit flavors to make a sparkling wine that everyone could enjoy. Also, this is a wine that can be enjoyed alone or paired with a meal. This wine would pair well with fresh goat cheese on a thin slice of french bread, light appetizers, grilled chicken, anything with ham or prosciutto on it, and seafood. I think it would be delightful with a crab cake due to the natural sweetness of crab meat. This wine, and the following wines were samples provided by Pasternak Wine Imports http://www.pasternakwine.com  for my review. SRP $13.99

This Brut cava was also a delight. The wine is a pale straw color. The bubbles are tight and ongoing. The nose has notes of apple and french bread. The palate has flavors of apple and lemon. This cava is dry, but not too dry. It has that right balance that makes it be a great wine to sip alone or a great wine to pair with food. This cava is a hands down winner as an alternative to sparkling wine or champagne. This cava pairs well with fresh goat cheese, light appetizers, seafood, and roast chicken. SRP $13.99

 

 

 

As noted on the labels, the Paul Cheneau wines are made in the French Method. This cava has a beautiful, festive, pink salmon color. The bubbles are tight and ongoing. The nose has aromas of strawberries, rose petals and toast. The palate has the same flavors as noted in the nose; a combination of red fruit, rose petals (which adds an herbal note) on the mid palate, along with toast or bread notes. This wine would pair well with Purple Haze fresh goat cheese, salmon, poultry, and even fried chicken for a southern style pairing, SRP $13.99

 

This cava is a light straw color. The nose is filled with candied apples and toast. The bubbles are tight and ongoing. I want to note that I had this wine stored in the fridge for a few days sealed with a stopper made for sparkling wine. The bubbles were still there after a couple of days; I loved that about this cava. The palate had those same candied apple and toast flavors. This is a cava that would be great to serve to people who like a sweeter wine. I also think this makes a great dessert wine. I would pair this with with an apple gallette. SRP $13.99

 

In closing, I really feel that these Spanish sparklers made with a French twist are what I call "bang for the buck" wines. Don't wait for a special occasion to enjoy them. Celebrate life everyday!

Wine and Song and White Oak Vineyards & Winery 2009 Syrah

As a wine writer/blogger, you find inspiration from so many places. I usually find inspiration from the things that I am passionate about. So today wine and music is my inspiration. I was blessed enough to be a part of a +White Oak Vineyards &Winery tasting at +The Grapevine Wines & Spirits wine shop in my neighborhood in West Little Rock, AR. I want to thank +Christopher Engleby and his staff for making time for +Dave Jefferson and I the opportunity to share + White Oak wines with the staff and customers.

I am a single mama of a 16 year old son with Autism, Evan. So, my life always is surrounded by Autism. I shared this with you because I am sure that some of you may have a special needs child or children, and you can appreciate what I'm talking about. So for the first time in a long time, I had an opportunity to do something I loved; my brain was stimulated, and I was in heaven! I felt like that female African American Oenophile and wine writer that I am, enjoying free time. Usually I'm just Evan's mama ( I mean that in a good way, but you get where I'm coming from), but I was so elated that some of the customers thought I was a wine representative. I felt a smile in my soul,while I talked to them about the wines, and suggested food pairings.

I happened to come across the singer + Joss Stone. Her CD + Soul Sessions Vol. 2 and + White Oak wines inspired me to write this post. I loved the CD; Evan was so quiet, happy and rocking to all the songs. This CD was a Godsend for the both of us. Music can touch a place deep down inside of us, and music and wine is my little slice of heaven. The Syrah, had a vibe that just paired so well with this CD. I know it may seem odd for a wine to pair with music. But this wine has a soulfulness like the songs on this CD. The color is deep garnet, in the  color spectrum of reds, and we all know red symbolizes love, and sex appeal. Yes, wines can be sexy, especially paired with sexy music, great food and great company.

The tasting was held on February 1, 2013. I think that we will see more + White Oak wines at + The Grapevine Wines & Spirits.  The wines were well received by the staff and the customers. + Dave Jefferson did some education with the staff on the appellations where the red and white wines come from, and the wine making process at the winery. I played the role of a "wine writer partner in crime"; I mean crime in a good way. We worked well together, and I think we both had a great time.

Afterwards I was so happy, I came home and had some of the wines, and put this CD on, and well, I had a ball. Hence the inspiration to do this post. I'll be posting reviews of all the wines I sampled, but today I wanted to write about the +White Oak 2009 Syrah.

This wine has a deep garnet color. The nose is filled with aromas of dark fruit, cocoa, a hint of toast. The palate has those same flavors found in the nose, blackberry was a prominent fruit flavor,cocoa, along with a slight herbal note.The wine has a nice finish, and a bit of acidity that makes it beg for beef; the fattiness just softens the acidity, and then you have a great wine and food pairing. The wine has smooth tannins that gives this Syrah some backbone. I would pair this with a burger stuffed with a pat of sage compound butter or some BBQ baby back ribs with a sweet and smoky sauce glazed over them. I love Syrah and sage together; the herbal note in this wine makes sage a perfect herb to use when preparing a meal with this wine. This wine would also pair well with Drunken Goat Cheese or a Sharp Cheddar Cheese. Note: This wine was a sample provided by + White Oak Vineyards &Winery http://whiteoakwinery.com SRP $26.00

 Joss Stone
http://www.youtube.com/watch?v=XrF3OK2c0oY&feature=player_embedded

Okay, why this song posted on a wine blog posting. Early on in this love song + The Love We Had (Stays on my mind), there are these words in a lyric, "ain't no wine I've been drinking, for once my mind is clear." Those words made me think; when I drink wine, my mind is so free to focus on how I'm feeling (good feelings.) I am a true romantic, and this is the month of Valentine's Day. So, get it red wine and love songs, just seem the exact thing to think about! I think that you all should try my wine, food, and music pairing with someone you love or someone you are falling in love with. So, open up a bottle of +White Oak 2009 Syrah, and grab a bite to eat and listen to this song; I know you will see where I'm coming from. (smile)

https://www.youtube.com/watch?v=EGKoTGm_29A&feature=player_embedded

Book Review: My Beverly Hills Kitchen ~ Classic Southern Cooking with a French Twist by Alex Hitz

 

 

 

Well  let me first say the cover says it all. You don't have to have fancy food, you need good food served on beautiful serve ware. I love the concept of "relaxed elegance" when it comes to food, entertaining and interior design. Just look at the cover, a silver platter of Southern Fried Chicken and homemade biscuits; it just exudes comfort food served on a beautiful table, which describes a traditional southern host or hostesses equation for a wonderful time. This book reminded me of how we have beautiful things that we may have inherited from our mother or grandmother or pieces we bought ourselves that we feel are too precious to use; please use them. I think after looking through this cookbook you will start looking in the house for all those treasures, and begin to use them.

I also love how he allows you to get to know about his family, and when he began to love food. He also shows pictures of the African American women who had an influence in his life, especially Dorothy Williams Davis. He always gives a tribute to her; she was the family cook for forty years, and he notes that she inspired many of the recipes in the book. Alex, did come from a family of affluence, but if you listen to him in any interview, he has great humility and charm.

He talks about how to taste food, or the three stages of the palate. He is not afraid of salt or salted butter, and gives all kinds of tips on what equipment you need in a kitchen to make the cooking process a success. I agree about getting the best ingredients that you can afford. I am particular about extracts, cocoa, and spices, so I agree with him 100%, that it does make a difference in the finished product. He also likes the idea of doing Southern Classics that would please a sophisticated foodies palate. That is where the French twist comes in to play in some of the recipes. He uses wine and bourbon and other libations in his cooking, which I just love. I think it adds an additional layer of flavor in the finished dish.

The cookbook has so many recipes that look like you may have to be a chef to cook, but when you read the recipes, you see that "you" can do it. Most ingredients are easily found, and the tips are great. The Hors d' Oeuvres are simple and beautiful. He has a belief you just need a few, and I agree, especially if they are a starter for a formal dinner. They should make you want to see what is next to come, not fill you up! Next is soups, all served in nice bowls, then salads, Eggs, and Cheese, and Grits, and Quiche. Then we move on to sauces, vegetables and side dishes, Seafood, Chicken, Turkey, and, of All Things, Pheasant. I've never had Pheasant before, maybe I should after seeing the recipe.

Next stop, Beef, Veal, Lamb, and Pork. He really shows you how to take a piece of meat and turn it into something special. Well we can't forget Biscuits, Rolls, Breads, Pastry, and Crepes. I think I want to make a few of these things, especially the biscuits. I'm from New Orleans and we love our biscuits. I love how his biscuits looked in the cookbook, so I am going to try them.

And last but not least Desserts. I love how he makes vanilla ice cream with homemade chocolate sauce served in a beautiful bowl look decadent! I want to try his New Orleans Bread Pudding with Vanilla Bourbon Sauce and his Chocolate Mousse. Alex always adds little tips on how he garnishes dishes to just give them that crowning of elegance.

 The photos of the food makes you want to cook. I know, I am a sucker for good and pretty food. But I have to admit that this is a wonderful Christmas gift or hostess gift for foodies who like good food, with that touch of " relaxed elegance."

This book is beautiful, the photos of food and the table settings make you want to cook and entertain. This is one to add to collection of coveted cookbooks.

Note: This book was provided for review by Alfred A Knopf, Publisher,York khttp://www.aaknopf.com and check out Alex's website http://www.mybeverlyhillskitchen.com. This book can also be purchased on http://www.amazon.com SRP $35.00. Tip: Amazon has a great price now, so it will be an affordable Christmas gift. So hurry to get it ordered for the foodie on your list.

Wine Review: Jordan 2010 Chardonnay Russian River Valley

This wine is a light straw color. The nose is filled with notes of spice which adds an unusual warmth in this chardonnay, along with fruit notes of green apple, a hint of pear and citrus notes. The palate is round, with the those flavors of green apple, pear, citrus and spice. There is a nice acidity in this wine that makes it beg to be paired with food. This wine is balanced with oak, but the oak does not overpower the fruit flavors in this wine. The finish has a nice length with the the fruit and spice in harmony. This wine is "elegant" and would pair well with poultry that will grace your holiday table. I would also pair this wine with grilled fish, and appetizers with spinach and artichokes in puff pastry.  Note: This wine was a sample provided by Jordan Winery http://www.jordanwinery.com/ SRP $29.00