MORE THAN A WINE AND DINEIssue 9 June 2012

$4.99

Tasty Summer Drinks • 12 Superior Snacks

15 Editors Letters By Sarah Schrantz

18 Bakers Dozen 13 Quick & Easy Tips

34 Tasting Table In Praise of Powerful Cabernets

48 Pairing Nero D’Avola & Grilled Lamb

50 Chef Recipes Southeast Asia

58 Entertaining Healthy Grilling In The Hollywood Hills

60 Places To Try Beer Belly of LA

Departments

Contents

Features

June 2012 4

june 2012

Drinking Riesling This Summer If you’re into the romance of wine, you might want

to know that Riesling rarely sees the inside of a barrel, so what you taste is the true expression of a grape.

52

12 Superior Snacks Satisfy a craving with a fast, good-for-you recipes in “Healthy Snack Attack”.40

Taco Party!Entertain your guests with a new and fun exciting way to make tacos! Great recipes included.32

What’s better than a DIY pizza party?

A taco party, that’s what. It’s a similar

idea--lots of delicious toppings and a vehicle

to get them to your mouth—except with

tacos, you don’t have to fire up a 500-degree

oven in June. So get out your tortilla press

and get ready for a tasty fiesta.

June 2012 33

What’s on the menu?

Total Estimated Cost?

Tortilla Chips – Use in your favorite dip!

Chicken Tacos – Just make the filling in this recipe and allow guests to pick from the wrappers and toppings.

Beef Tacos – A perennial favorite.

Black Beans and Rice – A delicious, easy and satisfying side dish.

Wrappers – Flour Tortillas; Corn Tortillas; Hard Shell Tacos

5-Minute Salsa – Tastes fresher than jarred salsa, but you can make it year round since it uses canned tomatoes.

Basic Guacamole – Remember to use a ripe avocado.

Toppings – Grated cheddar cheese; sour cream; minced cilantro; shredded

iceberg lettuce; minced red onion

Vanilla Ice Cream and  Mexican Chocolate Sauce – Easy

and delicious.

Beef Tacos• Riesling• Pinot Blanc

• Pinot Noir• Light red table wine• Syrahs

Fish Tacos• Chardonnay• Pinot Blanc• Chenin Blanc• Rosé• Grenache• Sparkling Wine/ Champagne

Chicken Tacos• Reislings• Gewurtztraminers• Sparkling Wines/ Champagnes

Pork Tacos• Pinot Noir• Zinfandel• Dry Riesling• Rosé

Pairing Wines The total estimated cost for 8 people – $62.01

When estimating the cost of this party, I assume you have a few basic ingredients already in your kitchen. Those basics include: salt, pepper, cayenne, chili powder, cinnamon, garlic and onion powders, fresh garlic and onions, sugar, Kahlua (optional, don’t purchase) and canola oil. The price of the remaining ingredients have been based upon the price in my local, conventional supermarket located in the northeast. Of course, prices will vary by region.

Basics

1 Bag Tortilla Chips $2.99

Beef Tacos $4.00

Chicken Tacos $17.78

Black Beans and Rice $3.39

Wrappers

Flour Tortillas $2.58/12

Corn Tortillas $0.79/12

Hard Shell Tacos $2.29/12

5 - Minute Salsa $3.88

Basic Guacamole $5.38

Additional Toppings

1⁄₂Pound cheddar cheese $2.49

Pint Sour Cream $2.49

1⁄₂ Bunch Cilantro $0.75

One head iceberg lettuce $1.99

Red Onion $0.83

11⁄₂ Quarts Edy’s Grand Vanilla Ice Cream $4.99

Mexican Chocolate Sauce $1.50

June 2012 34

Choose any one or all of these ideas, depending on what you have around your home, to give your table the ambience of a Mexican fiesta.

Did you pick up a blanket on a trip to Mexico? Use that as your table covering. Assorted linens in red, white and green will lend the colors of the Mexican flag to your table. Tie white napkins with green and red raffia. Fill a bowl with colorful bell peppers for your centerpiece (use them in your cooking later in the week). Did you pick up a Mexican sombrero with your blanket? Use that as your centerpiece instead. Place jalapeno peppers around the brim.

Decorating Ideas & Recipes

Ingredients6 Roma tomatoes, chopped4 Garlic cloves, minced2 Seeded and minced jalapenos, 2 Roasted, skinned and chopped jalapenos1 Red bell pepper, fine dice1⁄₂ Red onion, fine chopped2 Dry ancho chiles, seeded, cut into short strips and snipped into pieces1 Tablespoon olive oil1 Lime, juiced Chili powder, salt, and pepper, to taste Fresh scallions, cilantro or parsley, to taste. DirectionsIn a bowl, combine all ingredients. Place in refrigerator for up to 12 hours for flavor infusion.Serve with tortilla chips.

Salsa

Queso Dip

Ingredients3 Hass avocados, halved, seeded and peeled1 Lime, juiced1⁄₂ Teaspoon kosher salt1⁄₂ Teaspoon ground cumin1⁄₂ Teaspoon cayenne1⁄₂ Medium onion, diced2 Roma tomatoes, seeded and diced1 Tablespoon chopped cilantro1 Clove garlic, minced

DirectionsIn a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

Guacamole

Ingredients1 Tablespoon butter1 Tablespoon cornstarch3⁄₄ Cup sour cream1 Cup shredded Cheddar cheese1 Tablespoon salsa DirectionsIn a medium saucepan over medium heat, melt the butter. Thoroughly stir in the cornstarch. Stir in the sour cream. When the mixture becomes hot and bubbly, mix in Cheddar cheese and salsa. Continue stirring until cheese has melted and mixture begins to thicken, about 10 minutes. Serve hot.