For The Love Of More Than One Grape

Yes, we in the new world are dedicated to our single varitals. If we do not see the name of the grape on the label, up goes the nose and on go our eyes to the next shelf. This, friends, is a bit of a tragedy. There are many fine blended wines out there. Take for instant the 2004 St. Francis Red. A blend of 60% Merlot, 29% Cabernet Sauvignon, 7% Cab Franc and 4% Zinfandel. All grown in Sonoma county. Not only is the wine a steal at around $15 (if you can find it) but it is delicious, juicy and balanced nicely. It is one of my favorites, especially at the price. I find it pairs well with Pork and even Salmon. This is just one example though. There are plenty of others out there for you to enjoy. Just go ask your trusted wine merchant and you will be pointed to plenty of good wines. Oh and guess what? You might just spend less money. Blended wines are often cheaper, simply because they are less popular. This does not mean it is not a quality wine.

If you would like to check out another opinion on this subject, check out Vinography‘s post on the subject. Messages in a Bottle: Ode to the Blended Wine


Been Neglecting Wine and Adventure ….

…… So let’s change that!

My wife, Beth, aka the Scarlot Harlot aka the Redhead with the Bedhead writes us a report on the search for a giant Hot Dog or a least a guy in a giant Hot Dog suit!

Check out the full Report here!

Porchetta for Hooligans

Traveling Bistro (my company) sponsored the Heartbreak Hooligans tailgate party at last weeks Texas Rollergirls roller derby bout. Good times!

Porcheta is an Italian food sold at festivals and street corners. So I thought this would be a great opportunity to roast up this porky treat. Porchetta is often a whole pig stuffed with sausage, fennel, onions and garlic. I have used just the pork loin in this application.


5  Sweet onion (like 1015 or  Vidalia)

10 Garlic cloves sliced thin

1 Fennel bulb diced small (reserve the fonds)

Mild Italian Sausage, removed from casings

5 Eggs

Pork loin  4-5 lbs

Salt and Pepper

1 qt chicken stock

Return the loin the the fridge or cooler.

Dice two onions. Place the diced onion and fennel in a large saute pan and saute until golden brown. Add about half of the garlic to the pan. Saute for another 1-2 minutes. Next add the sausage. Fully cook. Allow this sausage mixture to full cool in the refrigerator.

Preheat oven to 425.

Once sausage mixture is fully cooled, add the eggs and fennel fronds and mix thoroughly. Butterfly the loin. You should have a flat piece about 8″x 15″. If you have a nice butcher he may do this for you. Spread the sausage mixture evenly over the spread out loin. Roll the loin up like a jelly roll. Salt and pepper the loin on all sides. Tie the rolled loin in several places with butchers twine. Halve the remaining onions. Place halved onions in roasting pan and place the loin on top of the onions. Roast in the preheated oven for 70 minutes or until the internal temperature reaches 140 degrees.

Once the Porchetta is done remove from pan and place on cutting board. Cover with foil and let it rest for 15 minutes while the gravy is prepared.

Place the roasting pan on the the stove top with medium high heat. Leaving the onions and the juices in the pan add the remaining garlic. Saute until the garlic is soft. Add the chicken stock. Be sure to scrape the brown bits up off the bottom of the pan. Bring to a boil. Strain the gravy through a fine sieve.

Slice the loin and serve on rolls or crusty bread for tailgates or slice the loin and serve on plates with sides for a more formal affair.

Hooray for Red Wine … or a least a compound in Red Wine!

Yet again it is found that elements of red wine are beneficial. This time it may help protect against aging.

Read the Washington Post article here.

Lagrest Edible Crab Ever?

Holly Mackerel! Now that’s a crab! Drawn butter please!

From the Daily Mail UK:

Diver Paul Worsley brings up a monster from the deep.

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