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Jim's Towing Service
June 19, 2009     Cape Gazette
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June 19, 2009

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Food & Drink Cape Gazette I ? FRIDAY, JUNE 19 - MONDAY, JUNE 22, 2009 81 Summer guests are here; time to plan strategy ummer has arrived at the beach, and if you're like Jack and me, you've ex- perienced a sudden in- crease in your populari We always marvel at how many more people want to spend time with us now. Not only the close family and friends we see all year round, but old school chums and long-lost relatives who suddenly remember our phone number in June. We thoroughly enjoy having their company, and there's plen- ty for everyone to do, from laz- ingon the beach tO shopping the Outlets to playing miniature golf or listening to an outdoor con- cert. My biggest challenge is fig- uring out how to ggle meals ' and crowded schedules. One of our strategies is to take full advantage of the generosity of our guests, who usually arrive laden with gourmet goodies - artichoke salad, pistachio crack- ers, arfisanal cheeses and organ- WE TRY TO KEEP MARINATED OLIVES AND MIXED NUTS ON HAND, A WELCOME DOSE OF SALT FOR THE DEHYDRATED SUN LOVERS TO ENJOY WITH LEMONADE OR ICED TEA. ic chocolates - giving us plenty of delicious choices for after- noon snacks and savory hors d'oeuvres. We try to keep mari- nated olives and mixed nuts on hand, a welcome dose of salt for the dehydrated sun lovers to en- joy with lemonade or iced tea. Another technique is to stock up on a few frozen mainstays you can transform intoa quick meal. Whenever raw shrimp is on sale, I'll pick up a few two- pound bags (don't make my mis- take, be sure you select raw, not cooked, if you plan to use them in a recipe). These will defrost in a colander in the same amount of time it takes to de- cide on a side dish. Saut6 them with garlic, green onion and white wine for a simple scampi to serve over pasta. Assemble a shrimp and rice salad to accom- pany mixed baby greens for a light lunch, as in the recipe be- low. Boneless, skinless chicken breasts are another versatile in- gredient for a wide range of din- ner recipes. Packages marked "chicken tenders" are handy, be- cause they defrost quickly and don't require trimming into smaller pieces. When boneless breasts are on sale, I'll buy large packages and separate them into portions of two breasts each to freeze. This makes it easier to grab the right number of pieces, depending upon the number of guests. To avoid the problem Of over- cooked, dried-out chicken when working with boneless breasts, look for recipes that allow the chicken to absorb flavor without losing tenderness. The recipe for Mediterranean chicken is BLUEBERRY OATMEAL SCONES are an easy and delicious way to greet summer beach guests. simple enough to appeal to chil- dren and other picky eaters. It can also be modified to adapt to the ingredients on hand; for ex- ample, substitute corn for the peas and chili powder for the basil to give the dish a Mexican flair. Breakfast continues to present the biggest obstacle - how do you build a meal that's still edi- ble after the early risers have left for the beach and the late sleep- ers are starting to stir? Light fare like fresh fruit and yogurt are easy basics; I like to make muffins or scones to give the morning air some enticing aro- JACK CLEMONS PHOTO mas. The oatmeal scones in the photo are surprisingly easy to make and go beautifully with fruited jams and a cup of coffee. Do I hear the phone ringing? Shrimp & Rice Salad 1 C rice* 2 C broth 2 T Old Bay seasoning , 1 Ib peeled & deveined shrimp 2 oranges 2 T rice wine vinegar 1/2 C walnut or olive oil 1 grated carrot 1/2 C chopped walnuts 2 sliced green onions 1 T snipped mint 3 C mixed baby greens Cook rice in broth as instruct- ed on the package; set aside to cool. Add Old Bay seasoning to a two-quart saucepan filled 2/3 with water, bring to a boil. Add shrimp and cook just until done (shrimp will turn pink and float), about 1 to 2 minutes. Drain and set aside. Peel and section oranges over a serving bowl to catch the juice; set aside sections. Add vinegar, salt and pepper to the juice. Gradually add the oil, whisking continu- ously to create an emulsion. Stir in carrots, walnuts, green onion and mint. Gently toss rice with Continued on page 82 Cote du Rhones: You can't go wrong with2005, '06 or '07 his week it is mailbag T time and many are en- quiring recently about the last few Cote du " Rhone vintages. As I have been writing for a while now, you al- most can't go wrong with 2005, '06 or '07. In response to Marilyn, the 2006 Chateauneuf du Pape Deus-Ex Machina, a blend of 60 percent Grenache from 100- year-old vines and 40 percent Mourvedre is "the bomb" Deus-Ex Machina has an inky, blue-black color, aromas of roast meat, black cherry, garrigue, smoke and sweet licorice. Lots of aeration will allow the mid palate to show raspberry and boysenberry with hints of anise and lavender. It is concentrated, with soft, full tannins and a lay- ered, complex finish influenced by brambleberries and flowers. Will cellar for 20 years. I have seen it for sale from $150- 250/bottle, Marilyn, pretty pricey.even for a 96-pointer. I would try to fred Usseglio Mon Aieul 2006 for the best bang for the buck or go with the Clos des Papes or Beaucastel if you are a reseller. All three are 96-plus- point rated, The 2006 were off the scale. If you are a drinker go down to 90 points to find gems. Here's a great example - 2006 Alain Corcia Chateauneuf du Pape Cr6me de la Cr6me rated 93 points is a delightful expres- sion of Chateauneuf du Pape. All of these wines are aged in small, old barrels prior to bottling. Corcia's Chateauneuf du Pape cuvees from 2006 and 2007 are terrific. Keep in mind these are not estate wines but blends and as such are not as valuable to collectors. At 93 points for $350/case, it exhibits mineral, flowery, black raspberry and cherry characteristics, medium to full body, sweet tannin and outstanding depth as well as richness. Will cellar several years but the low oak says con- sume by 2017. Maybe you can fred this beau- tiful selection rated 91 points and recently on sale for $250/case. Clos de la Brussiere is from a vineyard right next to Fonsalette. They have produced a dark inky wine, with rich rasp- berries, spring flowers and pep- pery earthen notes. The wine is medium- to full-bodied, well- balanced, elegant, with the aro- mas repeated as flavors in the long finish. Andre asked me about Chateau Sucherie Rose de Loire. Andre, you sly fox, 3ou must be from the Loire region. Few know of this perennial star wine. Its pale salmon color says sweet, but the wine is dry with a marked minerality to its flavor; great with spicy and piquant foods. Buy under $150/case; drink through 2010. Luann was back on the net and she asked about a Gigondas. She knows it is one of my weak- nesses and a regional wine that I think gets short shrift too often. Before responding to her specif- ic request, let me give a brief rundown on the history of this domaine. The family who sold the do- maine in 1998 had owned it for 600 years. Domalne les Pallieres of Gigondas is now owned by Kermit Lynch and the Bnmier family of Vieux Telegraphe, and this connection has brought more notoriety. The 2005 Cotes du Rhone is a vintage you truly want to have in your cellar. Optimum climatic Continued on page 82