Sam N’ Ella Behind Bars

Rose Wine 
It's not your Mom's White Zinfindel anymore (and it never was!)

Made from red grapes by letting the juice have only very short skin contact. All colour and tannins come from the skin of the grape.

Look for wines from the Provence and Rhone regions of France. Many of the American brands are more like pink soda - too sweet.

Always buy the youngest vintage available. Despite possessing both acidity and tannins, the fruit disappears quickly from a rosé.

And always chill them. It's amazing how rapidly a perfectly fruity rosé loses its appeal and turns alcoholic as it warms up in the glass.

For some added fun...Try a Sparkling Rose.

 It seems that at this time of year, every wine house makes a sparkling Ros.

Gruet in New Mexico makes a fine one.







Be sure to read ...
"A Year of Sam n' Ella"
available from GrayInk Press in Dec. 2007
Antipasto
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Caesar's Salad Dressing with Deep-Fried Oysters
(or just used a good bottled dressing like Cardini's)
 
Hotel Caesars in Tijuana is where Caesar salad was invented in 1924 by Caesar Cardini. Cardini was an Italian restaurateur and chef in Tijuana, Mexico. He was living in San Diego but working in Tijuana to avoid the restrictions of Prohibition. It resulted from a Fourth of July rush depleting the kitchen's supplies, and Cardini made do with what he had, adding the dramatic flair of a table-side tossing.
  • Olive Oil
  • Anchovy paste
  • Lemon juice
  • Worcestershire sauce
  • Dijon mustard
  • Egg substitute (Used for oysters and dressing)
  • Parmesan Cheese, shredded
  • Croutons (Optional - The fried oysters may be enough)
  • Romaine Lettuce
  • Oysters, already shucked (In Jar or Tub)
  • Bread crumbs, seasoned
  • Sugar
  • Salt / Pepper
  • Oil, peanut or whatever you prefer to fry in
To make oysters:    Put egg substitute into small bowl. Put bread crumbs, sugar, salt and pepper into another (to taste). Drain oysters and put into egg bowl and then into bread crumb mixture to coat each one. Heat oil in wok or other high sided pot to 350 degrees. Fry oysters one of two at a time til golden brown and put onto paper towel under heat lamp or in low oven.

To make dressing:    Mix ¼ cup olive oil, juice of one lemon, one egg worth of egg substitute, as many garlic cloves minced as you desire, small squeeze of anchovy paste, teaspoon of Dijon, teaspoon of Worcestershire and some pepper adjust amounts to suit your own tastes.

To make salad:    Toss dressing into salad. Serve onto plates and top with a couple of oysters.

Shrimp ScampiShrimp Scampi
  • Goat butter (if you want to be extravagant)
  • Garlic, minced
  • Parsley, chopped
  • Bread crumbs
  • Vermouth or dry white wine
  • Parmesan, grated
  • Shrimp, shelled and deveined
Saute shrimp in butter til just pink. Remove from the pan and wipe pan dry. Melt more butter (the amount depends on how much butter you want your shrimp swimming in). Add minced garlic and chopped parsley. Cook one minute, stirring constantly. Add some vermouth…1/4 cup or so, depending on how much butter you used. We’re cooking intuitively…remember? Cook one minutes more add some bread crumbs and parmesan cheese Just enough to give it some body. Take off the heat and add the shrimp. Stick under the broiler til golden (make sure your pan is broiler safe…do we really need to tell you this?)

Chocolate-Covered Strawberries
  • Strawberries
  • Semi-sweet chocolate chips
  • White chocolate chips
  • Crushed nuts
  • Flaked coconut
  • Favorite sprinkles
  • Meyer’s Rum/Grand Marnier
  • Hypodermic needle
Wash and dry strawberries. Melt chips, separately in bowl in microwave, stirring every 45 seconds til smooth.

If the strawberries have no stem or a loose short green stem, try sticking a toothpick in them, they are easier to handle that way.

Dip strawberries in chocolate and immediately roll into topping of choice and place on waxed paper on a cookie sheet. When finished put into freezer for five minutes to set chocolate. Leave out if eating that day or refrigerate if using the following day. Inject with liquor shortly before serving. (don’t hold in your hand when injecting the strawberries like Sam did. Keep them on a plate)






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