“Built specifically not to last.” Stone has regularly released their freshest IPAs for us to enjoy WHILE STILL FRESH. February’s brew is “Enjoy by 2/14/2017” Chocolate and Coffee IPA. While many think of the citrus undertones of hops, the right hops can also be paired with flavors such as chocolate. Here’s what we thought…
Read More›I’ll admit it – we don’t always finish the entire bottle of wine. Sad, I know. Then, we’ll get into something else like beer or booze, and suddenly about one glass of wine has been sitting in the bottle for at least a week. We try another wine, and another glass sits in that bottle. The problems of a first world citizen… Well, here at ES, we look to solve those first world problems, which is why we bring you the top things to do with your old wine.
1. Make Vinegar
Your mother makes good vinegar. But really…you can make your own vinegar with just some old wine, “mother,” cheese cloth, and a glass vessel of the appropriate size. If you have a party where there is left over wine, or tasted a few wines, you can even mix them together to fill a bottle and then use that to create your own homemade vinegar. Or, you can buy a bottle of wine to make vinegar (I vote for the other option). Once you get your mother, add the wine, let it sit, add more wine, let it sit, add more wine, let it sit, wait a month.
While this is not necessarily the “spoiled wine” route, let’s be real – nobody ever finishes a bottle of port. Wine and figs all in one! I’m typically not a fan of port, but I think I could get behind this – no matter what season!
3. Roasted Pork Loin Over Pumpkin Risotto
I know we’ve seen this one before, but it’s important to point out that even white wine can be used in cooking!
It won’t be as easy for your friends to call you an old person with this drink. Instead, they’ll be like, “oh shit, your so cool!” …Maybe not, but it’s good.
Read More›The wife and I live in a geographic location very famous for mushrooms. It has its pros and cons. We have grown used to the fresh smell of manure on any day at any time. However, we have also come accustomed to cheap-ass mushrooms that have great flavor. We are so spoiled. Or so we thought.
We heard a random knock on our door this weekend and I opened it to one of my wife’s former co-workers with a box full of shitake and oyster mushrooms. We thought we were mushroom snobs before with our $2.50 5 pound bags of white, portabella, and crimini mushrooms. But this took it to a new level. “Just let me know when you run out,” she says. Oh…we will. Clearly, you’ll be hearing more about mushrooms in the coming weeks. Tonight was an easy one – a quick yet sophisticated flatbread.
“A Fungus Among Us” Mushroom-Balsamic Flatbread
Ingredients
- Shitake and Oyster Mushrooms (any will do – but these do have great flavor w/the balsamic)
- Balsamic Glaze
- Flatbread (homemade or store bought)
- Julienned Red Onion (to your tasted and amount of flatbreads)
- Mozzarella Cheese
- Romano Cheese
- Roasted Garlic
Cooking
Preheat oven to 375 or directed temp.
- Put freshly roasted garlic down on the flatbread (spread if you wish) and top with the onion
- Sprinkle fungus throughout the flatbread evenly.
- Sprinkled mozzarella and romano evenly on top
- Cook in the oven for 10 minutes or directed time
- Drizzle balsamic glaze on top like a damn pro
If you really like it crispy, pre-bake the flatbread before putting all the toppings on and then bake again. Goes well with a nice big glass of your favorite red wine. This meal is an EASY way to make a nice dinner after work in little time. One flatbread was actually pretty filling for me and I would definitely have it again. Reheats well for the next day’s lunch as well.
Cold winter weekend nights are the perfect time for a slow-cooked meal. Chili is often a favorite, stews, roasts, you name it. We’re on a budget and cut out eating out, so we wanted a homestyle restaurant-quality meal for dinner. After going back and forth between pork, beef, and chicken, we compromised and decided on chicken thighs. After some brainstorming and the chef-like brains of my wife, hunter’s chicken was created. And it was delicious.
Hunter’s chicken can really be whatever you want it to be. Apparently, it comes from Northern Italy with many variations. Dark meat works best, but other than that it can pretty much be a free-for-all. The wife made this with a mix of veggies, broth, and some red wine. Top it on a bed of polenta and BOOM.
Braised Hunter’s Chicken
Ingredients
- Boneless, skinless chicken thighs
- Salt & Pepper
- Olive Oil
- 1 Onion (diced)
- 3 Carrots (diced)
- 2 Cups Red Wine
- 2 Cups Chicken Broth
- 1 Large Tomato (diced)
- 1 Cup Sliced Baby Bella Mushrooms
- 2 Sprigs Thyme
- 2 Sprigs Rosemary
- 5 Cloves of Garlic (chopped)
- Flour
Recipe
Pre-heat oven to 325
- Season chicken thighs and dredge in flour. Add olive oil to a dutch oven and brown on all sides on high heat. Remove chicken thighs.
- Reduce the heat to medium and add onions, carrots, and garlic, cooking 2-3 minutes. Pour in the vino, scrape and stir the bottom of the pan.
- Bring to a boil and cook for 2 minutes. Add broth, salt and pepper, tomato, mushrooms.
- Add chicken and herbs, put on the lid, and cook in oven for 1 hr and 40 minutes.
- Serve on top of polenta, wild rice, or mashed potatoes.