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Fruit desserts
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Chinese food
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FExotic cocktails
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When snow covers the ground and the thermometer continues to fall, it’s time for warm comfort food, caffeine daydreams and crackling fireplaces. Snow-blind hills and weeping pine trees order lovebirds to talk less and cuddle more. Our sweet Lemon Glazed Blueberry Muffins are the perfect treat to stage new dreams. Never forget to slick the sticky lemon sugar from your beloved’s fingers and sip another java.
Recipe Link: Lemon Glazed Blueberry Muffins
Rose from Cotes du Rhone, France – Rhone
With floral and crushed red cherry aromas, this wine shows full-bodied, ripe, mineral-driven fruit on the palate, with tangy undertones and a note of white pepper. The wine has a fresh, lip-smacking fruit character and an easygoing, uncomplicated nature that makes it pair well with a variety of dishes. The wine has acidity and tannins that are ripe but firm.
Food matches: Salads, quiche, grilled vegetables, fish, chicken, Asian
Even with an all too familiar snowfall, the second episode of All Men Cook… was packed with a diverse fellowship of couples. While the ladies enjoyed a Sommelier’s collection of French wines, the men started the night with a bright Apple-Rutabaga Soup; a warm pot-of-gold to catch the ladies’ attention. A shocking newcomer followed: Hudson Valley Foie Gras Mousse with Fig Syrup; sweet butter from on high soon quickened their palettes. The night was only getting started. A familiar Crab Cakes with Remoulade Sauce, and an unknown salty Pissaladiere further piqued their interests. The long-cooking main dishes bowled everyone over with hearty layers of complex pork, duck, cheeses, beans and macaroni. The Pulled-Pork Macaroni and Cheese with Caramelized Onions was a hands-down delight, but the star of the night was the Southwest French favorite, Cassoulet de Toulouse. Two days in the making, Ham Hocks, Smoked Pork Shoulder, imported Tarbais beans, Prosciutto, Duck Confit, and Toulouse Sausage challenged even the best of chefs and wildly weakened the intended recipients.
Thanks to all you men who came with your sleeves rolled up, ready to dive in and cook for your ladies! And thank you ladies for supporting your men as they sought to bless you!
We are pleased to announce that preparations are underway for the next episode of All Men Cook… This time we will take our guests on a culinary journey across the rustic regions of southwest France. We’re developing a tasting menu of assorted amuse-bouche, a Bleu et Rouge Salad, Cassoulet de Feves, Filet de Boeuf, and Pot-au-Feu all paired accordingly with a sampling of French wines and fabulous deserts.
This past weekend, we had a huge Louisiana Style Dinner Party. The compost was cook’in hard and the Zydako was jump’in. Half a dozen hungry brothers cooked up some slam’in Roasted Rosemary & Sage Chicken with a great Creole rub, Trout Meuniere Amandine, Jambalaya, Corn Maque Choux, Whipped Sweet Potatoes with Pears and a starter of Cajun Grab Dip. Maybe it was the collection of West Coast Pinot Gris’, but the ladies had a great time watch’in their macho men run the kitchen like master chefs. All Men Cook…
This dish is a cross between Creole and Cajun Jambalaya. Whereas traditional Creole Jambalaya is inspired by early Spanish settlers seeking to substitute a saffron-based paella with tomatoes, the Cajun version draws upon spices from Jamaica and does not use tomatoes. Additionally, due to the differences in rice, Cajun Jambalaya is commonly recognized to brown whereas Creole is considered red. Thinking of who would be at our party, I enhanced our Jambalaya with traditional American salsa to fit with a more Northeastern pallet. The Sausage, Chicken, and Shrimp Jambalaya also fit nicely with the Trout Meuniere Amandine, Roasted Chicken and Corn Maque Choux.
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