Comment from Elisa Cino
Time September 10, 2008 at 9:15 am

I need the Chorizo stuffed potato recipe asap!!!!! I have used it before many times, but I never wrote it down. I just come on your website when I need it. I need to make them tomorrow! Please help!!

Comment from admin
Time September 10, 2008 at 10:28 am

Here you go Elisa — thanks!

Chorizo-Stuffed Mini Potatoes
Makes 36 hors d’oeuvres

18 small red potatoes (about 2½ inches across)
3 Tablespoons extra-virgin Spanish olive oil
1 cup finely diced chorizo
½ cup finely chopped onion
2 garlic cloves, minced
¼ cup fresh bread crumbs
¾ cup finely grated Idiazabal cheese
10 pimento-stuffed Spanish olives, finely chopped
2 tablespoons chopped cilantro
cilantro leaves for garnish

Preheat oven to 400F. Cut potatoes in half. Cut a little slice off the bottom of each half so the potato half can sit flat and scoop out the potato flesh with a melon-baller, leaving a ¼ inch thick shell. (Discard the flesh or reserve for another use if desired.) Toss the potatoes with half the oil and salt to taste. Arrange them in one layer, cut side up and bake for 15 minutes. Turn them over and bake for 10 minutes more or until tender and lightly browned. In a skillet cook the chorizo over moderate heat in the remaining oil until lightly browned. Remove from skillet with slotted spoon to paper towels to drain. Discard all but 2 tablespoons fat from pan, add onion and cook over moderately low heat until translucent, about 5 minutes. Add garlic and cook 1 minute more. Stir in chorizo, breadcrumbs, cheese, olives, chopped cilantro, and salt and pepper to taste. Spoon mixture into baked shells, mounding it, and bake for 10 minutes or until heated through. Garnish with cilantro leaves.

Wine Skinny Match: Serve these savory mouthfulls with a fruity red, like a Spanish Rioja.

Comment from Elisa Cino
Time September 10, 2008 at 10:40 am

Thanks so much! These are so good!

Comment from Ursula
Time September 11, 2008 at 6:43 am

Can you please email me the recipe for Pasta sour cream and parmesean sauce. Thank you and have a nice day!

Ursula

Comment from Robyn
Time September 11, 2008 at 8:30 am

Hi Ursula — thanks for requesting this recipe. I’m reminded how much I like it!

enough for 12 oz. pasta, serves at least four as a side dish
3 tablespoons unsalted butter, softened to room temperature
5 ounces sour cream
pinches of paprika and freshly-grated nutmeg
3/4 cup freshly grated, good quality Parmesan
Cracked black pepper and Kosher salt to taste

Combine all ingredients while still cold in a saucepan large enough to eventually hold cooked pasta. Heat gently over medium-low heat for last couple of minutes of pasta cooking time. When pasta is finished, add to sauce along with a couple of spoonfuls of pasta water, then cook all over medium-low heat for about five minutes, stirring gently.

Wine Skinny Match: Try with one of the Rhone Valley reds, like a Cotes du Rhone or Gigondas.

Comment from Julie
Time September 24, 2008 at 10:38 am

Can you please post the recipe for the lemon tart with berries?
Thanks so much!! :)

Comment from Robyn
Time September 24, 2008 at 10:50 am

Hi Julie: That recipe has been added to the site. Just click on the Recipe Archive link on the left side of the page. Cheers!

(And I’d love it if you left a comment on that Lemon Tart recipe page!)

Comment from Marissa
Time September 30, 2008 at 5:47 pm

I’m looking for the Classic Texas Chili recipe. It doesn’t have beans and recommends using Negro Modelo. Thanks!

Comment from Robyn
Time October 1, 2008 at 8:17 am

Thanks Marissa — you’re a girl after my own heart for requesting this recipe!

Recipes: Meat: Classic Texas Chili
We don’t like beans in our beef chili – and don’t entirely trust people who do! Here’s our version of old fashioned Texas chili. Serves 6.

2 tablespoons olive oil
5 cloves garlic, minced
2 onions, diced
1½ pounds lean ground beef
½ teaspoon kosher salt
1 teaspoon freshly cracked black pepper
2 tablespoons good quality red chili powder
8 ounces canned Roma tomatoes, drained
½ cup tomato paste
½ cup beef stock
8 ounces Negro Modello or other dark ale
2 tablespoons cider vinegar
1 teaspoon ground cumin

Garnishes (use any, all, or none!)
chopped cilantro
chopped onion or scallions
grated Cheddar cheese
Fritos™
sour cream
Tabasco™

Heat olive oil in a large stockpot. Add garlic and onions and sauté over medium-high heat for 5 minutes, until starting to become translucent. Add the ground beef and continue to cook for 7-8 minutes, until beef is thoroughly browned. Season with salt, pepper and chili powder, stir well and cook for another 2 minutes. Add tomatoes, tomato paste, stock, beer, vinegar and cumin, and stir well, breaking up tomatoes. Bring to a simmer, then turn down heat to low and cook, covered, for 45-60 minutes. Taste and adjust seasonings.

Wine Skinny Match: Pair this hearty chili with a lipsmacking Malbec from Argentina!

Comment from Julie Andrews
Time October 1, 2008 at 4:09 pm

Ahhhh, I was going to make penne with smoked mozzarella tonight, I had it bookmarked. OMG I might cry.

Comment from Robyn
Time October 1, 2008 at 4:15 pm

Here you go — hope this avoids any tears!

Penne with Smoked Mozzarella & Asparagus
(Serves 4)

1 bunch asparagus, trimmed
15 cherry tomatoes, diced
12 ounces smoked mozzarella, cubed
1 lb. penne pasta
1/4 cup extra virgin olive oil
2 cloves garlic, minced
2 bunches fresh basil, torn
1/3 cup grated parmesan
Coarse salt and freshly cracked black pepper

Bring a large pot of water to a boil. Add asparagus and cook for two minutes. Remove asparagus with a slotted spoon and plunge immediately into a bowl of ice water. After asparagus has cooled, cut into 2″ slices, reserving tips.

Add pasta to boiling water and cook according to package directions. Drain, reserving a half cup or so of cooking water.

Heat olive oil and garlic in an extra large skillet. Cook garlic for 2-3 minutes, but do not allow to brown. Add tomatoes and cook for another 2-3 minutes. Add asparagus and cook another 2-3 minutes. Add cooked pasta and a few spoonfuls of cooking water to moisten pasta. Over low heat, stir in smoked mozzarella, basil, and parmesan until cheese is melted and pasta is heated throughout. Add salt and pepper to taste. Garnish with asparagus tips.

Wine Match: We paired this with La Vieille Ferme Rouge ($7). A blend of 50% Grenache, 20% Syrah, 15% Mourvedre and 15% Cinsault, this is a poster child of a red Rhone blend. Even this $8 bottle of wine gets the signature Perrin/Beaucastel treatment – heating the vintage before a long fermentation. The result is a wine that is smooth and round, with juicy cherry, deep plum, and touches of pepper and spices. Just enough concentration and good acidity make it extremely food friendly – also try it with any of your summer grilling!

Comment from Debbie
Time October 29, 2008 at 2:31 pm

Your site popped up with a recipe for spinach salad w/warm pecan crusted goat cheese but I can’t find it. Any chance you have it?

Comment from Robyn
Time October 29, 2008 at 3:20 pm

Hi Debbie — here you go:

Spinach Salad with Warm Pecan-Crusted Goat Cheese

For the goat cheese rounds: Mix 12 ounces domestic goat cheese with 3 – 4 teaspoons heavy cream. Shape into tablespoon-size balls, flatten slightly. Roll the cheese rounds in ½ cup finely chopped & toasted pecans. Refrigerate the cheese rounds for a few hours before placing in a 350º oven briefly, 5 minutes or so, just until warm.

For the vinaigrette: Simmer 1 cup freshly squeezed orange juice until it is reduced to approximately ¼ cup.

Mix the juice with 1 1/3 tablespoon good balsamic vinegar, ½ cup extra virgin olive oil, and minced fresh chives to taste. This makes about 2/3 cup vinaigrette.

Toss the vinaigrette with baby spinach leaves, reserving 2 Tablespoons. Divide onto serving plates. Place two cheese rounds on each serving. Drizzle with reserved vinaigrette.

Comment from Bruce
Time November 10, 2008 at 9:22 am

Looking for the recipe for champagne,cranberry
+ ? –for Thanksgiving diner.

Comment from Robyn
Time November 10, 2008 at 11:12 am

Hi Bruce — here’s that cocktail recipe!

Cranberry Orange Champagne Cocktail:

In a pitcher, combine one bottle of chilled sparkling wine or Champagne, 1/2 cup chilled cranberry juice blend and 2 Tablespoons Grand Marnier. Makes 4-5 cocktails. For a non-alcoholic version, use sparkling cider instead of sparkling wine.

Comment from Thomas
Time March 13, 2009 at 2:00 pm

Hi,
I was searching for recipe’s for the following two wines I recently purchased. They are:

1. 2004 Malbec Mendoza Don Miguel Gascón

2. Crios de Susana Balbo 2007 Torrontes Cafayate

Any suggestions would greatly be appreciated.

Thomas

Comment from Robyn
Time March 13, 2009 at 4:44 pm

Hi Thomas — you could pair the Malbec with just about any meat dish. I personally love Malbec with beef chili, so check out the recipe for Classic Texas Chili! As for the Torrontes, I put it with a Goat Cheese & Chorizo salad, with delicious results. Check out this link. Cheers!

Comment from Shari Campbell
Time September 19, 2009 at 5:36 pm

Do you have any suggestions on a good food pairing to go w/ a White Rhone wine?

Comment from Robyn
Time September 21, 2009 at 2:47 pm

Sure — which white Rhone is it?

Comment from Bruce McCain
Time November 18, 2009 at 12:42 pm

Looking for receipe for Champagne,cranberry, Gran Marinier
from past archives
thanx BMc

Comment from Robyn
Time December 2, 2009 at 4:19 pm

Here you go!

Cranberry Orange Champagne Cocktail
In a pitcher, combine one bottle of chilled sparkling wine or Champagne, 1/2 cup chilled cranberry juice blend and 2 Tablespoons Grand Marnier. Makes 4-5 cocktails. For a non-alcoholic version, use sparkling cider instead of sparkling wine.

Note: A nice choice for Autumn or hoiday cocktails — without having to have a full bar!

Comment from joycebell
Time February 26, 2010 at 11:13 am

Hi: Didn’t you have a guacamole recipe on your website many many moons ago? Or am I just imagining it? If not, would you share your favorite guacamole recipe? thanks!

Comment from Robyn
Time March 1, 2010 at 3:56 pm

Good memory — Here you go!

Recipe: Appetizer: Guacamole
1 cup roughly chopped cilantro
1 fresh Jalapeno, stemmed, seeded and chopped
1 teaspoon coarse salt
4 large ripe avocados, pitted and peeled
6 ripe plum tomatoes, halved, seeded, and diced
1/2 cup diced red onion
juice of 1/2 lemon

Roughly mash the avocados with a wooden spoon. Add all other ingredients and serve with chips.