Creative Wine Names

When it comes to wine, I am no expert. I have my favorites and I know what my friends enjoy if they are coming over for dinner. I even have a few varieties that I go to when taking a bottle as a gift. Still, there are times when I see a wine with a unique label or a creative name and I have to add it to my cart. Recently, I have found this creativity reaching new heights and wanted to share a few names that have made me laugh – some have even surprised me turning out to be great wines.

-“Ass Kisser” Chardonnay, Australia
-“Earth, Zin & Fire” Zinfandel , California
-“Train Wreck” Cabernet Sauvignon, California*
-“Evil” Cabernet Sauvignon, Australia*
-“Cheap White Wine” Blended White, California
-“Mommy's Time Out” Pinot Grigio Blend, Italy
-“Fat Bastard” Shiraz, France*
-“7 Deadly Zins” Zinfandel, California*
-“3 Blind Moose” Chardonnay, California*
-“Herding Cats” Blended Red, Africa
*Wines that I have tried and enjoyed.

If you are at the store and see a label that makes you smile, give it a shot. The bottle may not only start a conversation, it may make you start enjoying a new wine. Enjoy!

Holiday Brunch: Eggs Chesapeake

While breakfast is the most important meal of the day, brunch is arguably the most fun! I have had great times meeting my friends in the city for brunch or exploring new restaurants with my wife while touring different neighborhoods. There is something about a relaxing Sunday and eating at your leisure that makes brunch the most fun meal of the week!

This week was a special brunch. Given the holiday, the girl and I decided to stay home and relax but we were not giving up the meal we love. We made a memorable meal at home and enjoyed the day together. Our dish was based on one served at one of our favorite breakfast/brunch restaurants, “The Chicken or The Egg,” on Long Beach Island. Check them out: http://www.492fowl.com/ - while their style is easygoing and fun, their food is no joke. (Btw: it took all I had not to write ‘no yolk’ there.)

This dish is the perfect mix of flavors. Starting from the bottom, the dish includes a toasted English muffin topped with cheese, a crispy crab cake, and a poached egg. Finally, the dish is topped with rich, creamy hollandaise sauce. Delicious. Paired with perfectly seasoned hash brown potatoes and a kiwi for color and as a nice palette cleanser, it was truly a brunch meal we’ll never forget. Wash it down with a nice, crisp Mimosa. Enjoy.

Hurricane Warning

As with the end of every summer, hurricane season is back again. Right now we are in the thick of the 2010 season and Earl is heading for our shores. For those of you on the east coast it may be time to head to the grocery store and pick up all the essentials. I recommend you stock up on everything necessary to wait out the storm: milk, water, eggs, bread, brie, fresh pesto, etc. Ok, so perhaps I am the only one with the last two items on my essentials list – to each their own.  Regardless of what is on your essentials list, stock up now and be careful – hurricanes are nothing to mess with. Stay in, stay calm, and take care of yourselves.

Lobster Roll

As I have mentioned before, I have a special spot in my heart (and stomach) for lobster. There is something about that bright red shell, the crack when you break open the claws, and the sweetness of the lobster meat. Every time I am at the grocery store I am drawn to the tank at the seafood counter. With the abundance of lobsters this season and the resulting low price, I have had the chance to enjoy this delicacy many times this season.

This time, I decided to take on a summer classic: the lobster roll. Here is my recipe:
-1 teaspoon chives
-1 teaspoon parsley
-1/4 teaspoon Old Bay seasoning
-1 tablespoon lemon juice
-1/2 teaspoon fresh ground black pepper
-1 thick slice of onion, diced
-1/4 cup light mayonnaise
-Meat of two steamed lobsters – one to one and a half pounds each, diced
In a large mixing bowl combine spices followed by the lemon juice and stir. Add onions and mayonnaise then stir again. Finally, add the diced lobster and stir lightly.

I served the lobster over a bed of shredded lettuce on a sliced, fresh bakery roll that was butter toasted on the stove top. The salty crunch of potato chips completes the dish.

Check it out: The summer issue of New York Magazine has a great article on Lobster Rolls in the city. The writing by Benjamin Wallace is great and the pictures by Hannah Whitaker are even better.

Store in a Cool Dry Place

I love this blog because I can share the fun that I have in the kitchen – the successes and the…no so successes. This is in the second group.

As you know, some vegetables – potatoes, onions, etc. – are to be stored in a cool, dry place. It is not uncommon for those vegetables to begin sprouting roots if they have been stored too long. Last week I went into my pantry and was surprised by the sight on an onion that was trying to take over an entire shelf! After laughing for a while at it, I had to take a picture and share it. 

The Onion Gone Wrong!

Don’t worry, I didn’t throw it out. I actually planted it in my garden. We’ll see if this crazy onion gone wrong can grow into a healthy plant.

Beachcomber Sangria

Last weekend I had the opportunity to entertain a few great friends at the beach. The weekend was a classic time with everyone enjoying themselves and the great weather. While relaxing in the sun, I wanted to create a unique drink that everyone would enjoy. From that, came the Beachcomber Sangria recipe below. Enjoy.

Beachcomber Sangria
- ¾ cup tequila
- ¼ cup triple sec
- 1 cup orange juice
- 1 can lemon/lime soda
- 1 bottle Moscato wine
- 2 tablespoons sugar (if necessary*)
- Diced fruit (apples, pears, strawberries work best for this recipe)

*Note: Depending on the sweetness of the Moscato, you may not need the additional sugar. Stir the pitcher and sample it, then decide whether or not to add it.

More American Then Apple Pie?

I’m just back from an extended Independence Day holiday and had a wonderful time. This is a great holiday for me because in my family we all got together at the beach each year and celebrated with friends, great food and fireworks. This year was no different!

While relaxing one afternoon, we heard that familiar song of the ice cream man as his truck drove down the street. With one quick glance, I knew that everyone was thinking the same thing I was and we bolted for the door together. Like children, we lined up and each picked our favorite frozen treat. As usual, I went with the classic Rocket Pop. While it is good all summer, on July 4th Weekend, the red, white, and blue icy treat is even better. As I was enjoying the sweet coolness, it hit me – the Rocket Pop could be more American than Apple Pie! I know that it doesn’t have the history of that American classic or the iconic status, but I feel it should have a place as alongside the apple pie as America’s dessert. While there will never be anything more American that “mom and apple pie” as the expression goes, I believe that Independence Day belongs to the Rocket Pop.