Wine and Chile Fiesta Wine Dinners
July 26th, 2010 • Posted by Andy Barnes • Permalink
Rodney Strong Wine Dinner Sept. 23, 2010 Thursday 7:00 pm $65.00 pp
Arrival J BRUT ROSE, N/V, Heraldsburg
PINOT NOIR, 'Reserve', 2007, Russian River
Almond encrused Swordfish Mango Strawberry Chutney
SYMMETRY RED MERITAGE, 2006, Alexander Valley
Braised Coffee encrusted Short Ribs Apple-Cinnamon-Cherry Compote
A GENTLEMAN'S PORT, N/V Mint Lady Finger w. Cocoa Ice Cream & Agave Syrup
Cline Wine Dinner Sept. 24, 2010 Friday 7:00 $55.00 pp
Arrival: PINOT GRIS
MOURVEDRE ROSE House Cured Lox Capers, Olive, Parmesan Reggiano, Hard Cooked Egg, Red Onion
'CASHMERE", 2008, Sonoma
Brie and Duck Confit in Phyllo Fresh Cherries and Ginger
ANCIENT VINES MOURVEDRE, 2008, Contra Costa
County Hickory Smoked New Mexico Filet w/ Porcinis Cracked Black Pepper and Dark Plums
LIVE OAK ZINFANDEL, 2007, Contra Costa County
Chopped New Mexico Curried Lamb w/ New Mexico Pinon Whole Grain Mustard Sauce
LATE HARVEST MOURVEDRE, 2006, Contra Costa County
Kirsch Cherry in truffle Shell Cupcake
Dinner for Two Chopped New Mexico Lamb
July 26th, 2010 • Posted by Andy Barnes • Permalink
Combine all for New Mexico Chopped Lamb
2 pounds chopped New Mexico Lamb
3 Minced garlic Cloves
1 Minced Yellow Onion
1 bunch minced green onions
2 eggs
1 C. Milk
1/2 C. Worchestershire Sauce
2 tblsp. Curry Powder
1 Pureed Heirloom Tomato
1 tsp. sugar
1/2 to 1 C. chopped Pecans or Pinons
1 1/2 C. Panko
Salt and Pepper to taste
Fresh Apricot Sauce:
Puree 1 pound NM Apricots
1/2 C. Whole Grain Mustard
1/2 C. Honey or Agave Syrup
Mix 3 ingredients and adjust to taste
Purchase phyllo pastry. Butter muffin tins and lay in 3-4 layers of pastry. Butter every other layer and top layer. Bake in oven for about 10 minutes, until lightly browned & crispy. Spoon apricot sauce n bottom of pastry, add browned lamb ball on top of sauce. Enjoy!
Asparagus Soup with Smoked Applewood Bacon
June 25th, 2010 • Posted by Andy Barnes • Permalink
This recipe yields about 1 gallon
Ingredients:
1 ˝ yellow onion, rough chop
˝ cup extra virgin olive oil
1 tbsp garlic, chopped
5 lbs fresh asparagus with the woody ends removed and cut into 1 inch pieces on the diagonal
12 cups good quality chicken stock
˝ pound of bacon (I’m liking apple wood smoked bacon these days)
1 tbsp hot sauce
In a large (2 gallon) pot:
Caramelize the onion in olive oil
Add the garlic and sauté until fragrant
Add asparagus to onion and garlic and sauté until soft
Cover with chicken stock
Simmer for 1 ˝ -2 ˝ hours
While soup is cooking sauté ˝ pound of bacon until crisp, drain
Add crisp bacon and hot sauce to soup
Salt & Pepper to taste
Serve with a nice crusty bread!
New Website Launch
June 23rd, 2010 • Posted by Andy Barnes • Permalink
We are very excited around here about the launch of the new Dinner For Two website. The new site includes lots of interactive features; book a reservation, browse through our menus, purchase an online gift certificate, link to our Facebook page and follow us on Twitter!