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Seasonal Dish Brings Out the Best in Riesling

Seasonal Dish Brings Out the Best in Riesling

This week, chef Nancy Waldeck. has paired the Megalomaniac Narcissistic Riesling with Indian Cilantro Corn.  What’s better with Riesling than a light seasonal dinner with warm bright flavors? This one is super simple, delicious and will serve six in a flash. A side of sliced summer tomatoes sprinkled with mint and basil from the garden and garnished with a splash of olive oil would make this dinner not only sing with flavor, but color, too! 6 Ears Fresh Summer Corn 3 TB Butter 4 Cloves Garlic, Minced ½  Tsp Sea Salt ½  Cup Coconut Milk ¼ – ½ Tsp Cayenne Pepper 1 Tsp Cumin ½  Cup Chopped Cilantro Cut the kernels off the cob and set aside. Melt the butter in a skillet over medium high heat. Add the corn and cook for 2-3 minutes. Turn the heat to medium and add the garlic, salt, coconut milk, cayenne and cumin. Sauté for an additional 3-5 minutes, or until most of the liquid has evaporated from the corn. Remove from the heat, stir in the cilantro and serve. To Make it Dinner: 
 While you prepare the corn, marinate boneless, skinless chicken breasts for 20 minutes in 2 TB lemon juice, 1 Tsp olive oil, 1 TB chopped cilantro and 1 TB garam masala seasoning. Grill until done.  Serve with Naan that have you have brushed with a little olive oil and...
Who Doesn’t Love Crab Cakes?

Who Doesn’t Love Crab Cakes?

This week, chef Nancy Waldeck. has paired the Sileni Chardonnay The Lodge with caribbean crab cakes. I can’t wait to try this recipe! YUM! Enjoy! Caribbean Crab Cakes with a Fresh Mango Tartar Sauce Everyone loves Crabcakes! You’ll like them even more when you pair them with a bright flavored tartar sauce and a glass of good Chardonnay. 1 LB Crabmeat, (Back Fin or Lump) 1 Large Egg, Beaten 1 TB Chives, Chopped Zest from a Lime 2 TB Fresh Lime Juice 1 TB Dijon Mustard 1 TB Cilantro, Minced 1 TEAS PickaPeppa Sauce ½ TEAS Kosher Salt ½ TEAS freshly Ground Pepper 3 Cups Panko (Japanese breadcrumbs) 3 TB Canola Oil Lime Wedges for Garnish Makes about 8 Crab Cakes Step One To the crabmeat in a bowl, add the egg, chives, lime zest and juice, mustard, cilantro, PickaPeppa sauce, salt, and pepper and fold to combine. Add 1 cup panko.  Form the mixture into twelve 3-inch-diameter cakes. Step Two Place the remaining panko in a pie plate or platter.  Gently press the crab cakes into the panko.  Transfer to parchment-paper-lined baking sheet. Refrigerate until firm, at least 30 minutes. Step Three Heat oil in heavy large skillet over medium-high heat. Saute the crab cakes until cooked through and golden brown on both sides, about 3 minutes per side. Fresh Mango Tartar Sauce 1 Cup Diced Fresh Mango ¼ Cup Roasted Red Pepper, Diced 2 TB Minced Red Onion ½ Cup Light Olive Oil Mayonnaise 1 TSP Hot Sauce 2 TB Cilantro, Chopped 1 TSP Fresh Lime Juice Step One Combine all ingredients and chill. Best made at least ½ hour ahead of time...
Pinot Noir and Mushrooms Are a Perfect Pairing

Pinot Noir and Mushrooms Are a Perfect Pairing

This week, chef Nancy Waldeck. has paired the Luigi Bosca Pinot Noir with a wonderful, creamy mushroom dish. Enjoy! Chicken With Creamy Mushrooms I love recipes that fool the tongue with creamy goodness. Who doesn’t love a chicken, mushroom and cream dish? But don’t break out the heavy cream carton – or that red can. You don’t need to when you make this recipe; the cream comes from the blender. Once you learn the technique of pureeing veggies to create a creamy texture, you’ll use the trick again and again. (And if you want to add that heavy cream taste to a dish, puree and then add just 2 TB of cream. All the lusciousness of heavy cream without lots of it. Plus, here’s a wine tip you can put in your back pocket – Pinot Noir and mushrooms are a perfect pairing. 1 ½ Cups Light Chicken Stock 1 OZ Dried Mushrooms 2 TB Extra Virgin Olive Oil 1 Tsp Turmeric ½ Tsp Freshly Cracked Black Pepper 4 Chicken Breasts, in half horizontally 1 Large Yellow Onion, Chopped 12 OZ Mixed Wild Mushrooms, sliced 1 1/2  Cups Nonfat Plain Greek Yogurt Sea Salt to Taste 2 Cups Cooked Brown Basmati Rice Fresh Thyme for Garnish Step One Preheat the oven to 300F. Bring the stock to a boil in a medium saucepan. Add the dried mushrooms and simmer until the stock is reduced by half. Set aside. Step Two While the stock and mushrooms are simmering, warm the olive oil over medium heat. Add the turmeric and black pepper. Cook and stir for a minute until  fragrant. Step Three Sauté the chicken...

Break Out the Summer Grill For This Tasty Appetizer

In addition to our weekly wine pick, I’m excited to have chef Nancy Waldeck provide us with a food pairing to complement each of Natalie’s wine selections. Nancy is a culinary and wine instructor here in Atlanta, who provides her own unique flavor of healthy cooking –with her expert knowledge of wine –to create recipes that are to die for! For this week, Nancy has paired the Ghost Pines, Chardonnay with the following appetizer. Enjoy! Grilled Scallops and Apples This appetizer is a taste “party” in your mouth: a super combination of briny sweet seafood, crisp Granny Smith apples and smooth, luscious honey. Peppery basil gathers up all the flavors and gives them zip. Break out the summer grill! Perfect with a rich full chardonnay!  2 Granny Smith Apples, cored 12 Large Sea Scallops 2 TB Olive Oil Sea Salt and Freshly Ground Black Pepper 2 TB Rice Vinegar 3 TB Honey 8 Basil Leaves 1 Orange, Thinly Sliced Step One Make sure your grill or grill pan is hot. Cut your apples into 1/4 inch slices. Step Two Pat the scallops and the apples dry with a paper towel. Brush them with the olive oil. Grill the apple slices for about a minute a side, remove, and place 3 – 4 slices on each plate. Sprinkle the scallops with salt and pepper and grill for about 2-3 minutes per side. Place the scallops on the apple slices. Step Three Whisk the Rice Vinegar and Honey Together and Drizzle over the Apples. Garnish with Basil and Orange Slices. Healthy Chef Partyologist Nancy Waldeck helps others make food that is so delicious, they...

Green Velvet Cupcakes

I’ve decided I want to cook more. Dangerous decision on my part. I blame Pinterest for this passion for learning and DOING new things. Truth be told, I’m much more comfortable with my baking abilities than my actual cooking skills, so most of what I’ll be posting on this EAT section of the site will likely involve something decadent and filled with empty calories. For my first attempt, I decided to make St. Patrick’s Day cupcakes. As you can see, the first one (on the left) is a much different GREEN than the one on the left. I was not impressed with the glowing green color the batter turned when I added the food coloring…so what to do what to do? I figured that to make it darker, I needed to add something DARK…like… chocolate. So I dumped some cocoa into the batter and it turned into the splendid forest green on the left. Impressed with myself, I was… And here they are nicely baking in the oven. Notice they are perfectly perfect? Here I am perfecting my icing skills. I kicked it old school and used a sandwich bag with the corner snipped off … And the finished product. Very St. Patrick’s Day-like, wouldn’t you say? And they had a hint of chocolate....