Buttermilk Fried Chicken

I want to see a raise of hands. Who has buttermilk all year round in their refrigerator? I certainly don't, but thanks to this tip I learned a few years ago, it's not a problem! Simply mix together 1 cup of milk + the juice of one lemon + 5 minutes to rest = Buttermilk. That's it...Easy Peasy! It will get thick just like the buttermilk you buy at the store. 

One morning while asking the kids what they wanted for dinner, Gab stated she wanted fried chicken on the bone, like the kind you can get at KFC. Now, I can probably count on one hand the number of times I've eaten at a KFC in the last 20 years, let alone make chicken at home that way. There aren't many foods I deep fry with the exception of chicken/pork/eggplant cutlets and homemade french fries. I never even owned a fry daddy; well until I won a REALLY small one at a tricky tray recently! But it was a dreary kind of day and I did have some chicken thighs in the freezer so I figured why not.  

I soaked the chicken for about 2 hours in the buttermilk before coating and frying them. I also used my Dutch oven to fry the pieces and worked in two batches. After I was done frying, I also put them in the oven just to make sure they were cooked (as I have a real fetish about making sure my chicken is fully cooked). I can't compare these entirely to KFC; however, they were delicious and crunchy just how I remembered them and the kids loved them! 

Buttermilk Fried Chicken
2 c. Buttermilk (I used 2c. 2% milk + fresh juice of 2 lemons)
8 Chicken Thighs (You can also use chicken breasts and legs)
2 c. All-Purpose Flour
1 tsp. Kosher Salt
1/2 tsp. Fresh Ground Black Pepper
1 tsp. Paprika
1 tsp. Onion Powder
1 tsp. Garlic Powder
1 tsp. Dry Mustard
2 tsp. Fresh Thyme
Extra Virgin Olive Oil, for frying

Directions:
1. Rinse the chicken under cold water and pat dry with paper towels. 
2. Add the chicken to a resealable plastic bag along with the buttermilk and refrigerate for at least 2 hours (you can leave them there all day if you'd like). Remove the chicken from the refrigerator 10 minutes before you're ready to fry. 
3. Prepare the coating mixture by mixing together the flour, salt, pepper, onion powder, garlic powder, dry mustard and thyme. 
4. Pour the oil into a large pot, Dutch oven or deep fryer and allow to heat over medium-high heat. 
5. Coat the chicken one piece at a time by dredging it into the flour mixture; then add the chicken to the oil. (You may have to work in two batches to avoid overcrowding). 
6. Fry the chicken 7-8 minutes per side; allowing them to turn golden brown. 
7. Drain the chicken on paper towels; then place on a baking sheet lined with a rack or foil. 
8. Bake the chicken at 350 degrees for 10-15 minutes or until the chicken has reached proper internal temperature. Makes 8 pieces. 

Now the nutritional value on this one was a little tricky to figure out due to the frying aspect. I calculated this recipe using 1/2 cup of extra virgin olive oil; which was based on how much oil was left after frying so this is just to give you an idea. It's fried=not real healthy! :)

*Nutritional Information per Piece: Calories 397, Carbs 25.8g, Fat 24.1g, Protein 20.7g, Fiber 1.2g, Sugar 4.3g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

BTW, today also happens to be National Poultry Day. If you're looking for more dinner inspiration, here are the Top 5 Main Entree Poultry recipes based on page views to date on the blog. Click on the name to be taken to the original recipe! 

Chicken Balsamico

Chicken in a Lemon Butter Sauce

Grilled Chicken Buffalo Pasta

Chicken, Zucchini and Portobello Mushrooms in a Chianti Wine Sauce

Feta & Sage Mini Chicken Meatloaf

Enjoy! 

How to Make a Standing Rib Roast (Prime Rib)

I always make too much food, but when preparing a standing rib roast, it's almost inevitable! The smallest I've seen is two ribs (about 3-4lbs), but you really need to roast this with the bone to get the most flavor. I really like this rub on beef and I tend to use red wine in the bottom of my pan to give it even more flavor. When basting, allow the rub to form a crust before basting it with a liquid. By doing so beforehand, you will just wash off the rub prior to it being infused into the meat. 

As you can see, there really isn't a lot to making a roast other than being prepared to sit home for a few hours; which is why I generally make these types of recipes on a Sunday or special occasion, like Christmas or New Year's Day. I happened to make this one on New Year's Eve where we had 7 people and I liked having the extra meat to use afterwards to use in my Beef Barley Soup. 

Standing Rib Roast (a.k.a. Prime Rib)
1st Cut, 3 Ribs Standing Rib Roast (approx. 6lbs)
3 Garlic Cloves, chopped
3 tbsp. Fresh Rosemary, chopped
3 tbsp. Horseradish
1/4 c. Extra Virgin Olive Oil
Liquid of Choice (wine, beef stock, water)
Kosher Salt
Fresh Ground Black Pepper

Directions:
1. Preheat oven to 450 degrees. 
2. Allow meat to come to room temperature 30 minutes prior to placing it in the oven; then season it with salt and pepper. 
3. Combine the garlic, rosemary, horseradish and oil in a small bowl; then spread it onto the meat. 
4. Place the roast rib side down in a shallow roasting pan, and add your "liquid of choice" to the bottom of the pan just enough to cover the bottom (the meat should not be submerged in it). 
5. Roast the meat for 30 minutes, then reduce the oven temperature to 375 degrees. Continue to cook for an additional 1-2 hours; depending on how you prefer your doneness (approximately 1 hour and 10 minutes for medium-rare).
6. Remove the roast from the oven and allow to rest for 15 minutes before carving. 
7. To carve, begin at the rib top and slice down along the curve of the ribs to separate the meat from the bones; then carve meat into 1/4" thick slices. Serves 10-12. 

*Nutritional Information per Serving (based on 3oz. portion size): Calories 280, Fat 21g, Protein 20g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

*The meat on the bone is deliciously moist, but if eating from the bone is not your thing, cover them in a pot of water with some chopped celery, carrots and onions. Allow to simmer for 1-2 hours and strain to create your own beef stock!







Shared on Thursday's Treasures 1/24/13

Italian Beef Stew

I couldn't believe that I had never posted a beef stew recipe here on the site until I decided to make it last week. It's one of those recipes I don't make very often, maybe 1-2 times per year, but is a wonderful one-pot meal that my family loves, especially in the winter. I also prefer to make my stew on top of the stove, so I have to plan on being home for several hours when I decide to prepare it, but you can also make this in a slow cooker if you prefer cooking it that way. 

When making a stew, you want to choose a tougher cut of beef so that your meat doesn't fall apart during the long cooking process. I look for what happens to be on sale that particular week. Most of the time, it actually works out to be less expensive if you purchase a bottom round (like I did here) and cut it down yourself, then buying the prepackaged beef cubes. Also be careful not to cut the pieces too small or they will simply fall apart and turn your stew to mush. You want to be able to see whole pieces and by cooking this low and slow for several hours, the meat just melts in your mouth. I like to add potatoes to my stew and eat this 'as is'; however, you can also omit the potatoes and serve this over egg noodles or rice if that's your preference. 

 Italian Beef Stew
4 lbs. Bottom Round Beef, trimmed and cut into 2" cubes
2 tbsp. Extra Virgin Olive Oil
1/4 c. All-Purpose Flour
2 Cloves Garlic, chopped
1/2 Red Onion, chopped
3 Celery Stalks, rinsed and chopped
2 Plum Tomatoes, chopped
2 c. Carrots, sliced
1/2 c. Red Wine (I used a Super Tuscan)
32 oz. Fat Free-Low Sodium Beef Broth (I used College Inn)
2 tsp. Fresh Rosemary, chopped
1 Bay Leaf
3 Large Red Potatoes, skins washed and cut into 2" cubes
Salt and Pepper, to taste

Directions:
1. Heat oil in a Dutch oven or large stockpot. 
2. Add in the garlic, onion, celery, tomatoes, and carrots and saute until they start to soften. Remove from the pan and set aside. 
3. Next, dredge the meat in the flour, then add to the pot. Allow the meat to brown on all sides; then remove the meat and set aside. (You may have to do this in two batches to avoid overcrowding). 
4. Deglaze the pot with the red wine, scraping the bits from the bottom of the pan; then add in the beef broth, rosemary and bay leaf. 
5. Add back in the vegetables and meat; mix well. 
6. Bring to a boil; then simmer for 2 hours over low heat. 
7. Add in the potatoes, cover pot and simmer for an additional 1/2 hour. Serves 8

*Nutritional Information per Serving: Calories 477, Carbs 7.6g, Fat 18.3g, Protein 64.3g, Fiber 1.4g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

*It is very important to clean celery to avoid harmful bacteria to grow and come in contact with your food. Back in my commercial kitchen days, the food inspector would head directly to the tuna or chicken salads first to test for bacteria, as unproperly washed celery was the main culprit. 

Here is the proper way to clean celery and should be done before consuming. 

Step 1: Trim the top and bottom of the stalk and rinse under tap water. 
Step 2: Chop your celery. If you're using it in a stew like this, the pieces should be about 1/4" thick. If you're using celery with a dip, a good size would be approximately 3" or the size of your middle finger. 
Step 3. Boil a pot of water, add your celery to a small strainer and dip the celery into the water (this is called blanching) leaving it in there for approximately 2 minutes. 
Step 4. Remove the celery and then shock it in a bowl of cold water and ice (this is called an ice bath) to stop the heating process and return the celery to it's crunchy state. 

Corona Grilled Pork Chops and The Summer BBQ Calculator

The weekend before last, I had taken out a pork loin roast from the freezer, but we were so busy hanging curtain valances, cleaning and organizing the house that time got away from us. I was no longer in the mood for a roast as the day turned out to be gorgeous. I didn't feel like turning the oven on, so we decided to invite over last minute guests and grill instead. I cut down the roast into chops so we had individual servings and if you've never done it before, it's really quite simple (and economical most of the time too!).  

How to trim down a pork loin:
1. Trim excess fat from the loin on all sides. 
2. Next, mark the the top of the roast with a sharp knife where you will be cutting the meat through to ensure you get even cuts. (I like to start in the middle using that as my guide for the halfway point; then use each half as another guide.) I got 8 chops out of a 2 lb. roast. 
3. Once you have your guide, cut all the way through, trimming any residual fat. 

I don't drink beer myself; however, the alcohol does burn off during the cooking process. These were deliciously moist and so light and flavorful! 

Corona Grilled Pork Chops
8 Boneless Center Cut Pork Chops

Marinade
1 c. Corona® Beer

2 tbsp. Granulated Sugar

2 tbsp. Kosher Salt

1 Lime, zest and juice
1 tbsp. Fresh Cilantro, chopped
1 tbsp. Honey

Directions

1. In a small bowl, mix beer, sugar, and salt until it dissolves.
2. Add lime zest and juice, cilantro and honey and whisk together until well blended.
3. Trim any visible fat from your pork chop; then tenderize the chop using a meat mallet or the bottom of a glass.
4. Add the pork chops and the marinade to a resealable plastic bag, and refrigerate for no more than 2 hours.
5. Remove the meat 15 minutes prior to grilling, discard the marinade then grill the pork chops until the proper internal temperature is reached. Serves 8.

Nutrition Facts per Serving

Calories 166, Carbs 1g, Fat 6g, Protein 26g, Fiber .1g, Sugar .7g 

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

The Summer Barbecue Calculator

I was reading the July 2012 issue of Real Simple Magazine while on vacation and came across this article on how much food to make for a summer barbecue and thought it was spot on.  And since this coming weekend is one of the biggest BBQ weekends celebrated in the US, I thought I'd share the tips with you. 

For the Food:
For each guest, you will need:

• 1 1/2 servings of any burger, hot dog or sandwich
• 1 1/2 cups total for side dishes or salads combined (for example: pasta salad, coleslaw or potato salad)
• 2 platters of cut up fruit or vegetable crudites for every 25 people

For the Drinks:

For each guest, you will need:

• 1 1/2 alcoholic drinks per hour
• 2 gallons of lemonade or iced tea for every 25 people if you're also serving alcohol
• If you're going barless, bump up the number to 4 gallons of alcohol-free drinks for every 25 people

Enjoy! 

Shared at Recipes for My Boys Thursday's Treasures 8/30/12

Voting for the Home Grown Chef Contest & How to Eat When You Travel

First, I want to give a HUGE THANK YOU to our ALL of our contestants for entering my first ever Home Grown Chef Contest. You all submitted some wonderful recipes and got a little taste of what it was like to be a food blogger, comments and all! Some of you really have a competitive streak in you based on posts I saw on Facebook and Twitter this week...I LOVED IT! :)

Now it's time for my readers to decide! I've listed the recipes in order of the most page views on the TOP LEFT CORNER of this blog. Please select YOUR favorite recipe. You can only vote once and you have until Wednesday, June 6th. (If you're reading this through email/rss feed, please come to the blog so you can VOTE, it only takes a moment!) The winner will be announced on Thursday, June 7th and will win a $50 Williams Sonoma Gift Card and a customized bamboo cutting board. The remaining four contestants will win a customized Bamboo Cutting Board. 

And now, without further ado, here were the Top 5 Viewed Recipes! (If you missed the original post on Tuesday, click on the name for the recipe)

With 136 Page Views: Jenn Cedeno's Chicken with Roasted Peppers

With 129 Page Views: M.J. Vitelle's Nana's Chicken Ravioli Filling

With 87 Page Views: Patty VanKirk's Caramelized Snack Mix (aka Crack)

With 62 Page Views: Karin Hung's Hot Cross Buns Ice Cream

With 39 Page Views: Lily Zhou's Steelhead Trout with Balsamic Strawberry Salsa

And now for some travel tips!

It's June (I can't believe it, can you?!). Schools are slowly letting out state by state for the summer and vacations are just about to get underway. So I was excited when I saw an article in Martha Stewart Magazine (not the regular magazine, but a small version and I can't remember the name of it now, sorry, they gave it to us at the convention last month) about how to eat well when you travel. If you’re like my family, then you know how taxing it can be to eat the right foods while you’re on the go. Here are their suggestions and a few of my own!

At the Airport: Terminal food can be expensive, high in sodium and usually don’t offer the healthiest selections. Bring instant oatmeal packets and nuts to keep yourself sustained.

My tip: Depending on the length of the flight, we usually like to arrive even earlier than the suggested departure time so that we can eat a regular meal at one of the sit-down restaurants. They generally offer healthier meal options and we also don’t fall victim to eating the airplane food selections.

In the Car: Skip the drive-through and make wraps with tortillas. They suggest PB&J or hummus with shredded vegetables, as they are portable and don’t require refrigeration.

My tip: We travel to FL by car at least once a year to visit family and it is a 21 hour drive to our location so I have a little bit of experience with this one! We purchased an inexpensive fabric cooler that fits in the middle of the back seat or on the floor, and load it up with sandwiches (like our family favorite of grilled chicken with fresh tomatoes and balsamic vinaigrette on crusty Italian bread), fresh fruit, granola bars, yogurt and juice boxes and water. We then add in resealable plastic bags with ice to keep items cold. You can always get ice  at any gas station stop to fill up the bags if it is exceptionally hot or if you stop overnight, like we tend to do.

At a Hotel: If your hotel doesn’t have a mini fridge, request one prior to check –in. Then, fill it with yogurt and berries for a quick, healthy breakfast

My tip: If that’s not an option, the instant oatmeal packets, like mentioned above, are a good choice.

In a Rental: Make grilling easier at your vacation home. Prep spice rubs and marinades before you go for effortless flavor without a stocked pantry.

My tip: It’s all of those additional items you don’t think of when you go to make a meal while you’re away that you don’t think about. For example, if you know you’re going to eat dinner in at least 4 times while your away, then plan your menu ahead of time and pack non-perishable items from home to bring with you. Vinegars, oils, condiments, spices can all be placed in smaller snack sized bags or sealable containers. You will also save a TON of money at the local grocery store and not be left with full bottles of these items, which usually get thrown out or dispersed by the cleaning staff after you leave anyway! You then only have to purchase the perishable items you are going to consume while you’re occupying the rental.

Out and About: Add a farmer’s market to your itinerary so you can enjoy local food and learn about the area. Visit localharvest.org to find a location.

My tip: If you're just going out for the day, pack a lunch! You can buy an inexpensive insulated lunch cooler and fill it with sandwiches, yogurt, fruit, drinks. Simply add a frozen ice block or a sealed sandwich bag of ice and it will keep for hours! 

Wishing you all safe travels this summer! Now...go VOTE!!

Lemon-Ginger Grilled Pork Chops

Happy Monday~I hope you all had a wonderful weekend! This past Friday I attended a Food Blogger conference called TECHMunch and had a great day learning some tips from some of the industry's best, as well as meeting some of my favorite food and lifestyle bloggers. All in all it was an informative day filled with lots of laughs and good food. Who could ask for anything more? 

On another note, I was recently diagnosed with high cholesterol but not high enough to be put on medication, which I'm happy about. But, I do have to start watching what I eat,  exercise more frequently, and find foods that help lower cholesterol like Ginger. Here are some health benefits of Ginger I found on eHow.com

1. Look for whole ginger root that is light brown and knobby in appearance.


2. Store the ginger wrapped in a paper towel and sealed in a plastic bag. Keep this bag in the vegetable bin of your refrigerator.

3. Peel fresh ginger before you use it. Instead of peeling the whole root, only peel the portion that you cut off to use.


4. Look for recipes that call for ginger (like this Lemon-Grilled Pork Chops I have listed below!)
5. Add ginger to a variety of foods to lower your cholesterol. Use ginger that is grated, minced or chopped in homemade ice cream, soups, salads, marinades and vegetable dishes.


6. 
Take ginger root juice to treat high cholesterol. Insert ginger into your juicer or add the juice to a vegetable-juice cocktail.



Tips & Warnings
1. Do not confuse ginger, or ginger root, with ginseng, a plant that grows above ground.
2. Despite the benefits of ginger, it can have unpleasant side effects, such as bloating, heartburn, burping, gas and nausea. 

3. Ginger that isn't chewed or broken down properly can block the intestines.

4. Avoid using ginger as the sole treatment for high cholesterol. Ginger should be used as a supplement to other treatments, such as exercise and diet.

5. It may be tempting to freeze ginger to keep it from going bad, but freezing it will result in lost flavor.

I made these pork chops last week and didn't even realize the benefits of ginger lowering my cholesterol until now, so I was pleasantly surprised. These were deliciously light and citrusy and were a huge hit for dinner.

Lemon-Ginger Grilled Pork Chops
4 (4-6oz.) Pork Chops, boneless, center cut
1 Lemon, juice only
1 tsp. Fresh Ginger, grated
1 tsp. Honey
2 tbsp. Low Sodium Soy Sauce
1 tsp. Sesame Oil
2 tbsp. Canola Oil

In a bowl, add the lemon juice, ginger, honey, soy sauce, sesame and canola oils and whisk together. Trim any fat from your pork chops and add them to a resealable plastic bag along with the marinade. Seal the bag and refrigerate for at least 2 hours. Remove the bag from the refrigerator 30 minutes prior to grilling to bring the meat to room temperature so the meat cooks evenly. Cook until proper internal temperature. Serves 4. 

Enjoy!

Shared at Thursday's Treasures on 5/24/12

Carrie's Wine List Part Due (that's 2 in Italian) :)

Since my original Wine List post back in June, I have tasted some AMAZING wines this summer throughout my travels to add to my selection. During the past week alone, I have had three separate wines that were delivered to my Mother's home from Laithwaites Wine out of the UK (a monthly wine of the month program). Luckily for me, my Mom loves deep red, dry wines just as much as I do! I never was one to purchase from a wine of the month club but seeing as how we didn't have a bad one yet, I may have changed my mind. Remember, as much as I love food, I can't describe how a wine tastes..."Oh it's so fruity with a hint of oak...blah, blah, blah". I just know it tastes damn good, pares well with just about anything I eat (especially since I don't like ANY white wine even though I know it's supposed to go better with chicken or fish), and doesn't give me a migraine headache the next morning. That's how I judge my wine....take it or leave it...no putting on airs here. Some of the wines I mention below, I can't find locally. Simply type the name into your Google search engine, and it will show you where you can find this type of variety in your area.  


So drum roll please.....And for those of you who take your wine more seriously ("Excuse me, do you have any Grey Poupon?), I've also included a brief description and a helpful image of the wine label---I know it helps me (I only "get it" if it's visual!) 

Monasterio de Santa Cruz 2008--"From a great small estate, this delicious gem is a must-try for fans of fruity Rioja and Ribera. Monasterio is a red you know you can rely on ... mouthfillingly rich and mellow, crafted by one of Spain's winemaking masters - and amazing value given its quality credentials. Tarragona has long been an insider's secret. Its soaring temperatures and ancient vineyards produce wines of remarkable intensity. Here, winemaker Mario Garcia combines deeply aromatic Monastrell with a dash of noble Tempranillo for a deliciously smooth red." 

$12.99/bottle USA

H J. Fabre Malbec 2009--"Hervé is at it again! Judges recently awarded his 2009 Reserva the gold medal at the 2011 Argentina Wine Awards. Seventeen years ago, Hervé and Dianne Fabre left their native Bordeaux for Argentina and now run one of the country’s leading estates. Rigorous vineyard management keeps grape yields low (and flavor and color concentration high) while the non-use of herbicides benefits both the local environment and the wine. The result? Hervé's 2009 Reserva is an utterly delicious barrel-aged classic with intense color, a fragrant nose of chocolate and blackberry and considerable flavor complexity. If you like to drink wine with your steak, this is red for you."
$17.99/bottle USA

The Patriots Merlot--"8,000 miles, 1,000 wines - one gloriously smooth Merlot! The Patriots has Bordeaux style elegance plus a smooth juiciness that's uniquely Chilean - gently oaked with silken berry flavours. And the Santa Rita estate (highly regarded by fine wine critic Robert Parker) helped shape Chile's history - its cellar proved a useful hiding place for Chilean patriots fighting for independence from Spain in 1814."

$12.99/bottle USA

Go figure...they're from Spain, Chile or Argentina! I LOVE dry red wines and I think you'll like them too.  Now, here are some other wines I tried over the last few months. Let me know what you think of them as well. Some I have tried at restaurants, some I purchased at my local wine store. I'm amazed at how much of a markup the restaurants get for these wines but this list is helpful when you're being asked by a sommelier which wine you would like to have off of their wine list. 

il Volano Toscana--"This super culty and incredible producer has turned yet another stunning, top value effort. Mostly Sangiovese, this has great purity of red fruits with just a kiss of plum, but shows great balance of earthy aspects and soft acidity. This is more than your average pizza and pasta wine! 75% Sangiovese, 25% Cabernet Sauvignon, Cannaiolo Nero, Merlot." 

$9.99/Bottle USA

Querceto Chianti Classico 2008--"Brilliant ruby red with a delicate and appealing bouquet. Dry and balanced, with a soft and elegant body. Pair with red meat dishes and cheese. Alessandro François based the philosophy of his company on the production of some particular selections coming from a deep study of the vineyards properties. His aim is to raise the characteristics and the potentialities of the different grape varieties cultivated in different conditions. 88 Points. "

$13.29/bottle USA

Clos de los Siete Super Red Blend 2008

 --"A collaborative project by seven producers under the banner of Michel Rolland, this is a blend of composed of Malbec, Merlot, Cabernet Sauvignon, and Syrah. Very dark in the glass, this is not a shy wine.

critical acclaim:"Quite ripe, but focused and juicy, with blueberry, açaí berry and bramble notes laced with fruitcake and spice hints. A nice briary edge keeps the finish honest. Malbec, Merlot, Cabernet Sauvignon, Syrah and Petit Verdot. Drink now. " 89 Points 

$18.79/bottle USA

Clos du Bois Alexander Valley Reserve Merlot 2007--This inky, ruby red Merlot has developed aromas of toasted oak, blackberry and baking spice that segues into a round, full-bodied wine with great concentration, strong tannins and black cherry flavors. This is a serious Merlot that Cabernet lovers may want to savor. This full-bodied Merlot is a perfect match for meaty dishes made of beef or lamb or more subtle pairings built around earthy flavors, such as mushrooms and herbs."

$19.79/bottle USA

Trumpeter Malbec 2010

 --"Inky and dense with attractive berry aromas and a touch of cinnamon and sweet spice. A fully, fruity wine, with excellent body, intense tannins, flavors of cherry, blackberry, boysenberry and plum intermingled with hints of cardamom and pepper, and a long, full finish."

$10.29/bottle USA 

Luccarelli Pazzia Primitivo Di Manduria Old Vines 2007 750ML--"Intense ruby red colour; wide and complex to the nose. Fruity with prunes and slightly spicy. Full-bodied wine, soft and rich with fine tannins; notes of cocoa, coffee and vanilla on the finish."

$29.99/bottle USA (This was one I had out at a restaurant)

Vina Alicia Paso de Piedra Malbec 2007-- Wine Advocate 89 Points "The 2007 Malbec Paso de Piedra spent 10 months in barrel. Purple-colored, it offers up a fragrant bouquet of spice box, violets, black cherry, and plum. On the palate it has excellent depth and concentration, layers of spicy black fruit, light tannin, and 2-3 years of aging potential. This is a super value that over-delivers big-time."

$17.99/bottle USA

Bodega Norton Malbec Reserva 2007

 --#90 Wine Spectator Top 100 of 2010. "Deep red color with hints of purple. Expressive on the nose with notes of ripe black fruits, violets, and tobacco. Long finish. 100%, 12 months in first and second use french oak barrels 10 months before release."

critical acclaim: "Very ripe and primal still, delivering a large core of velvety textured raspberry, fig and boysenberry fruit that is liberally laced with dark toast, pastis and roasted vanilla. Should settle in nicely with modest cellaring, as the structure is dense, but polished and integrated. Drink now through 2011. 61,000 cases imported."

$14.99/bottle at Gary's Wine and Marketplace(one of my new favorites!)

Brunello di Montalcino--"Colour: ruby red closer to pomegranate, after some years acquires a tint of amber. Aroma: complex intensive and elegant bouquet with scent of undergrowth and predominance of violet and musk. Taste: the taste is strong, hot, dry but not much, pleasantly tanninic, lively, harmonious and lingering."

$27-$62 Depending on the year

2007 Allegrini Palazzo della Torre--Antonio Galloni Wine Advocate 90 Points. "Enticing scents of chocolate, espresso, dark fruit, licorice and new leather emerge from the boisterous 2007 Palazzo della Torre. This wine is produced using an innovative RIPASSO method. Well-structured, smooth and rounded, this wine is characterised by a long, elegant finish. Deep ruby red in colour, it has a delicious wild berry perfume, with flavour of raisins. The grapes Corvina Veronese, Rondinella and Sangiovese from the Palazzo della Torre vineyard follow two different paths: 70 % of the grapes are vinified immediately after the harvest, the remaining percentage is dried until the end of December. At this point, the wine ferments again with the dried grapes."

$14.99/bottle USA (at Gary's Wine and Marketplace; another one of my favorites!)

Ok so now here's the BAD WINE LIST! I don't remember why these made the list whether it was taste or headache, but in any event, they're here and I don't recommend them. Luckily, there were only 2. :)

TriVento Amado Sur Torrontes 2009 Cecchi Bonizio Sangiovese di Maremma Toscana

Enjoy!