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PERFECT WINES for SUMMER BARBECUES

Submitted by admin on Wed, 07/14/2010 - 13:19
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New York Strip Steaks

Cabernet Sauvignon

The structured flavor of the beef stands up to a sturdy Cabernet. Black cherry and deep rich tones pair well with strip.

Ribeye Steaks

Merlot

For this rich, flavorful steak, the softer tones of Merlot balance the richness of the Ribeye.

Filet Mignon

Shiraz / Syrah

Filet is a soft, delicate cut of beef and Shiraz has body and a full flavor that enhances and deepens the taste of the Filet.

Veal

Pinot Noir

Food & Wine August 23rd

Submitted by admin on Fri, 09/11/2009 - 13:33
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Hour 1

Hour 2

Food & Wine with Jamie Gwen on KFWB NEWS 980
August 23rd, 2009
CHEF MICHAEL CHIARELLO "Top Chef Masters" Finalist & Chef/Owner of Napa Style and Napa's Bottega Restaurant.

Klaus Fritsch, Chairman of MORTON'S STEAKHOUSE shares his secrets. EXECUTIVE CHEF TOM HOPE and BREWMASTER VICTOR NOVAK of Taps Fish House & Brewery and Holly Herrick on the CHARLESTON, SC FOOD SCENE .

WATERMELON MINT PUNCH

Submitted by admin on Thu, 08/19/2010 - 09:12
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So refreshing and it packs a punch…perfect! Make the mixture in advance and chill in the fridge until ready to serve. It’s the ultimate make-ahead Summer BBQ Cocktail.

8 fresh mint leaves, plus additional sprigs for garnish
1 large cubed seedless watermelon, pureed and strained (about 1 1/2 quarts juice)
1 1/2 cups White Rum

Muddle the mint in the bottom of a large pitcher, using a long wooden spoon or a muddler. Add the watermelon juice and the Rum and stir well. Serve over ice garnished with mint sprigs.

SUMMER’S BOUNTY GRILLED CORN SALAD

Submitted by admin on Thu, 08/19/2010 - 09:07
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The perfect topping for grilled chicken, tri-tip, salmon or swordfish…or over tacos! You can even open up a bag of tortilla chips, make some Sangria, prop your feet up….and ahhhh, culinary contentment!

6 ears of sweet white or yellow corn
3 tablespoons unsalted butter, melted

For the Vinaigrette:
4 cloves of roasted garlic
2 tablespoons Champagne vinegar
2 tablespoons freshly squeezed orange juice
Juice of 1 lime
1 tablespoon honey
3 tablespoons of your favorite nut oil, (hazelnut or walnut work best here) or Extra-Virgin Olive Oil
1/2 small red onion, small dice

THE WEEKLY CHEESE

Submitted by admin on Fri, 08/13/2010 - 10:47
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Each week, find a new and delicious CHEESE to try here! You’ll find this cheese and many others available in the incredibly expansive and glorious Cheese Section of your local Bristol Farms store. Enjoy, Jamie

BAKED BRIOCHE FRENCH TOAST

Submitted by admin on Fri, 08/13/2010 - 10:40
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This make-ahead Sunday brunch dish offers big rewards while letting you sleep in late!

One 24-ounce brioche loaf, cut into 1-inch cubes
One 8-ounce package cream cheese, cut into small cubes
3/4 cup chopped pecans or walnuts
1/2 cup golden raisins, dried cranberries or dried blueberries
8 large eggs
2 cups milk
1/2 cup firmly packed dark brown sugar
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
Pinch of nutmeg
Powdered sugar
Pure maple syrup, warmed

GRILLED FLANK STEAK with CHIPOTLE HONEY GLAZE

Submitted by admin on Fri, 08/06/2010 - 09:17
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The flank is one of the most flavorful and inexpensive cuts of beef. I marinate it in pungent lime juice for flavor and tenderness and slice it against the grain, very thinly, after cooking for the ultimate tenderness. Make sure your grill is smoking hot because flank steak takes very little time to cook and you need that ntense heat to caramelize the exterior of the meat. The sauce is sweet, spicy and scrumptious!

For the Marinade:
Juice of 4 limes (about 1/3 cup)
2 garlic cloves, chopped
2 tablespoons chopped cilantro
2 tablespoons soy sauce
1/4 cup olive oil

THE WEEKLY CHEESE

Submitted by admin on Fri, 07/30/2010 - 08:32
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Each week, find a new and delicious CHEESE to try here! You’ll find this cheese and many others available in the incredibly expansive and glorious Cheese Section of your local Bristol Farms store. Enjoy, Jamie

BACON BBQ POTATO SALAD

Submitted by admin on Thu, 07/29/2010 - 08:46
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Smokey, sweet flavor from bacon and store-bought barbecue sauce makes this potato salad tangy and delicious. I guarantee that it will make multiple appearances at picnics and parties in your future!

4 pounds small red potatoes
1/2 pound applewood-smoked bacon
1 cup mayonnaise
3 tablespoons barbecue sauce
2 tablespoons spicy mustard
2 tablespoons sherry wine vinegar
3 celery ribs, diced
1/4 cup freshly chopped parsley
Salt and freshly ground pepper

SUMMER LIFESTYLE TIP from COACH GREG LeFEVER

Submitted by admin on Fri, 07/23/2010 - 08:00
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It’s hot and humid here in So. Cal. I Know, we complain every time it’s not 75 and sunny.

Anyway, its too hot to be training outside today.

So I thought I would put together another quick, efficient, total body workout for You to do INSIDE.

No time you say? Not enough room? Nay nay, I say.

You can crush this in a few minutes, light up your metabolism and get on with your day. And you only need a about a 6 ft circle of space.

Click here for Coach Greg’s VIDEO:
http://www.youtube.com/watch?v=787drG4m730

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