Category: Weekly Whet (Page 9 of 16)

Although there may not be a pot o’ gold sittin’ there for ya’ after ye shoot this little lovely, you might just see a rainbow….AND stars!

Lisa Stroud of Village Coffee Roastery offered up this little beauty.  It’s easy enough – even for 7 O’Clock in the a.m.

This is a layered drink – pour slowly into a tumbler:

1 Shot Irish Whiskey

2 oz. Heavy Cream (cold)

1 Shot Espresso

This will either keep you going all night, or wake you up right.  It truly is breakfast….Grains from the Whiskey, calcium from the cream and a cup o’ joe!  Just imagine it’s Granola and Yogurt.  Yeah, whatever….

Continuing with our appreciation of all things Central Coast, this bottle of Sauvignon Blanc from Niner Wine Estates pairs nicely with the Soup of The Week they graciously provided.  Feel free to visit their site and buy a bottle….or 6!  We love soup and we REALLY love wine….just in case we hadn’t made that perfectly clear:)

This wine begins with a refreshing bouquet of melon and lemon rind. It is creamy and full in the mouth, tasting of tart kiwi, lime leaves, lemongrass and green apple, with a hint of dried apricot. It is crisp, with a pleasing mineral characteristic.

To learn more about Niner Wine Estates go to www.ninerwine.com

We snagged this recipe from the book “Lobsters Scream When You Boil Them” written by the dynamic duo of Bruce Weinstein and Mark Scarbrough.  Educational, engaging and extremely entertaining, you’ll  dog ear every page!  Thanks, Mark, for joining us on the show – we had a blast!!                                               

• 1 Cup White rum
• 1 Cup Pineapple Juice
• 1 Cup Orange Juice
• ½ Cup Brandy
• ½ Cup Amaretto or Almond Flavored Liquer
• ¼ Cup Gin
• 1 T. Lime Juice
• Lots of Ice

Mix all of the liquids in a big pitcher and stir it quickly with a long-handled wooden spoon.  Don’t add ice until you’re ready to serve and don’t put it in the refrigerator.

Once ready to party, add LOTS of ice (I’m not sure exactly how much what that means) and stir like a raccoon on crack.  Add fresh ice to glasses and pour away.  The melt is the key and will balance the many flavors and many kinds of alcohol.  Serves 2….just kidding.  This is a single serving for us!!!

For more information and other great recipes and thoughts on food, visit www.realfoodhascurves.com

It was the beginning of August and I was done with the oppressive Phoenix heat. You see, I’m an outdoors kind of gal, but I’m not a moron about it. I don’t want my first helicopter flight to be the result of a mid-afternoon hike in 113 degree-heat. I was feeling hopeless and bored…until I got a happy text from Heidi letting me know that our agenda for the day would include a field-trip to iPic Theaters in the Scottsdale Quarter. A cool, dark theater, with gourmet snacks and cocktails? Yes, please!

We arrived at iPic a good half-hour before our movie, Cowboys and Aliens, was to begin. As is our established routine, we headed straight to Salt Bar where we met CW, the bartender on duty. He was a total charmer and mixed up some yummy cocktails for us, one of which was El Corazon. That day, the entire staff at iPic Theater worked their way into our “corazones” (hearts) as they pulled out all the stops and gave us a great cinematic experience. The best part? That’s how they treat everyone who walks through the doors. Now THAT’S hospitality.

Ingredients:

1.75 oz Chinaco Silver

0.5 oz Passion fruit    

0.5 oz Pomegranate  

0.5 oz Blood Orange  

0.5 oz Lime               

Kosher Salt (for the rim of the glass)

Tellicherry (ground pepper for the rim of the glass)

Smoky Mezcal

Directions:

Shake together Chinaco Silver, passion fruit, pomegranate, blood orange, lime. Rim a martini glass with tellicherry and kosher salt. Pour contents of cocktail shaker into rimmed glass.

To finish, either add a lime-slice that has been soaked in the smoky Mezcal, or float a bit of Mezcal on top of the drink with a squeeze of lime.

SALUD!

Click here for iPic locations and ticket information. You can find theaters across the U.S.!

Here at into the Soup, the last few weeks have been rife with wine research, and we have decided that the only thing we might like more than drinking wine, is trying to develop its profile in our minds.

“Oh!” you think to yourself, “those gals at into the Soup are expanding their horizons and becoming real wine connoisseurs! How surprisingly classy of them!”

Ha. Fat Chance. Our version of a wine profile is how it might present itself on Facebook, and we’re still like school in the summertime (no class). But can you really blame us for our tendency to personify when the winemakers make it so easy for us? I would not only love to enjoy a glass of the Vina Robles RED4, but after reading its description, I’d love to date it:

“Vina Robles’ RED4 blend showcases the structure of Petite Sirah, the forward fruit of Grenache, the spice and cherry
qualities of Syrah, and the rustic character of Mourvèdre. An intriguing, youthful wine; your perfect dinner companion.”

Maybe it’ll add me. Sigh.

Click here for more information on RED4!

And if you love food, wine, and California’s beautiful Central Coast, you can join us for Sunset Magazine’s Savor the Central Coast event taking place from Sept. 29-Oct. 2nd.

Last weekend, Heidi, Sammie and I road-tripped to Sedona to stay at the Briar Patch Inn, a gorgeous little hide-away situated along Oak Creek. We ate, drank, made merry, and met some new friends, one of which is the fantastic Chef Chris Dobrowolski of The Cowboy Club, Silver Saddle, and The Barking Frog.

This guy is going down in the hospitality books because he brought us a beautiful bottle of wine (he must have picked up on the fact that we like to drink). We cracked open the 2007 Lotus—a bold, but surprisingly smooth California Red from Burning Tree cellars, and enjoyed it with some mammoth steaks (not real mammoth—I think that’s seasonal?), baked potatoes, and grilled asparagus. It was truly one of the best reds I’ve enjoyed in a long time…and the dinner we made didn’t suck either. Thanks, Chef Chris. You’re a helluva guy 🙂

PSSST! Burning Tree Cellars has two tasting rooms—one in Cave Creek and one in Old Town Cottonwood–where you can pick up this lovely blend. It’s definitely worth the trip, and who doesn’t want to get up north?

Click here for more information on this and other Burning Tree Cellars Wines