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Fred Tasker’s Father’s Day Wine Suggestions

Miami Herald Wine Columnist, Fred Tasker, gave his Father’s Day Wine Suggestions on Linda Gassenheimer’s WLRN 91.3 FM program.

Happy Father’s Day to all Dads.
In every debate about the sexes, the question is always the same: “What do women want?” And we men can never figure it out.

With Father’s Day coming, it’s the one time of the year when we can change the question to: What to men want?

The answer is easy. But this is a family show. So let’s talk about the second-most important desire men have for this holiday: Red meat and red wine.

For the red meat, you could take him to Capital Grill for the 24-ounce dry-aged Porterhouse. Or Smith & Wollensky for the Gorgonzola Crusted Filet Mignon. But I checked out their websites, and they don’t even list the prices of those big steaks. Which leaves it to your imagination. Which can scare you to death.

For about the same price, you can buy him a two-pound steak at your local supermarket, then take him to Sears and buy him his own grill. Guys love to grill their own steaks.

For the wine, the variety of choice is cabernet sauvignon. This is no time for wimpy wines. You need cabernet, the king of wines.

Of course, you can break the bank here too.

If you want to spend $70 on daddy, you can buy the just released 2003 Jarvis Estate Cabernet Sauvignon from the Napa Valley. It’s unusual for a wine to get seven years of aging before they sell it. This is marvelous – silky smooth, with toasty oak aromas and flavors of mulberries and cloves.

Or, you can spend less. For $20 you can get the 2007 B.R. Cohn Winery Silver Label Cabernet Sauvignon, with flavors of black plums and cocoa.

And if daddy’s worth only $14 you can get him the 2007 Murphy-Goode Cabernet Sauvignon from California. It’s actually quite nice, with black cherry and herbal aromas. He’ll like it.

In any case, men are so simple. Just remember the rule — red meat and red wine. Then the guy in your life will know who’s your daddy.

Summer Farming South Florida Style

Today’s program featured 2 creative people who are developing crops that will grow in our steamy, summer climate.

Gina Melin (Gina@milieuintl.com)

Dean Richardson (Mr. Green Dean) (troptree@bellsouth.net)

For a list of Farmer’s Markets go to:

www.milieuintlrealestate.com

Steak and Portobello Sandwich

By LINDA GASSENHEIMER

Steak, mushrooms and sweet onions make a great, quick dinner for Father’s Day. Since its Dad’s day to relax, put the grill away. The steak, mushrooms and onions are sautéed in the same pan. The balsamic and garlic marinade become a dipping sauce for the sandwich.

Meaty portobello mushrooms are perfect for this dish. Buy whole ones and slice them after they’re cooked.

A tapenade is a thick paste made from capers, olives, oil and vinegar. For the tomato tapenade side dish, buy a good quality tapenade and mix with sliced tomatoes.

To view recipe

South Florida Farmer’s Markets

Information from The Market Company

* Miami  The Jackson Memorial Foundation Green Market @ Alamo Park, 1611 NW 12th Ave—Inside the JMH Campus. Open Thursdays from 9 a.m. to 4 p.m. For more information, call 305.531.0038 or click here.
* The Market Company Headquarters, 4127 NW 2nd Avenue, just west of the Design District, Miami.

Aventura, The Aventura Mall Farmers’ Market.. Saturdays 10:00 am to 9:30 pm. and Sundays 12:00 pm- 8:00 pm, two weekends per month through October, 2010. Please click here for dates.

Miami Beach, Lincoln Road Farmers’ Market, Lincoln Road, between Meridian Avenue and Washington Avenue. Organic Market in front of the Lincoln Theatre at Lincoln Road and Pennsylvania Avenue. Every Sunday, 9:00 am to 6:30 pm.
Miami Beach, Normandy Village Marketplace, 900 Block of 71st Street at the Normandy Isle Fountain, along the Rue Vendome, North Beach, Every Saturday from 9:00 am to 5:00 pm

Pinecrest, The Pinecrest Gardens Green Market, formerly at Gardner’s Market. MOVED TO Pinecrest Gardens (old Parrot Jungle). Open Sundays, 9 a.m. to 2 p.m., through May 2010.

The Collins Park Sunday Market 22nd Street and Collins Avenue, opposite the Regional Library, Miami Beach. Closed for the season. Hope to see you next fall!

Miami, Upper East Side Green Market, Now at 55th Street Station, 5556 NE 4th Court, outdoors, next to Soyka, in the heart o the MiMo District. Every Saturday 9:00 am to 4:00 pm, through May, 2010. Click here to visit the 55th Street Station Website.

For more information go to www.themarketcompany.org.

Fresh Sorrel Recipes

Sorrel Soup

© Linda Gassenheimer, All Rights Reserved

Sorrel (sometimes call sour grass) is a hardy herb that dates back to 300 BC.  It’s green leaves with their slightly lemony flavor are used for sauces, included in salads, added to vegetables such as spinach for extra flavor, or made into soup.

The leaves freeze well.  Put them n a plastic bag in the freezer and use as needed.

2 tablespoons butter

2 cups chopped onion

2 cups shredded fresh sorrel

2 1/2-cups nonfat, low-sodium chicken broth

Salt and freshly ground black pepper

6 tablespoons crème fresh (or heavy or sour cream)

6 tablespoons chopped fresh parsley

Melt butter in a saucepan and add onions.  Cook, gently, until the onions are transparent, but not brown, about 10 minutes. Meanwhile wash sorrel and remove central rib.  Add the sorrel to the saucepan and then the broth.  Cover and simmer 5 minutes.  Puree in a blender or food processor.  Add salt and pepper to taste.

Place one tablespoon crème fraiche in the bottom of 6 bowls.  Pour soup over cream.  Sprinkle with chopped parsley.  Serves 6

Sorrel Sauce

© Linda Gassenheimer, All Rights Reserved

Sorrel has a lemony flavor which lends itself to serving with fish.  When heated, it melts to nearly a paste.

3/4 cup fish broth

3 tablespoons dry Vermouth

6 tablespoons dry white wine

2 finely chopped shallots

1 cup sorrel

1 1/4-cups heavy cream

3 tablespoons butter

Juice from 1/2 lemon

Salt and freshly ground white pepper

Place fish broth, vermouth, wine and shallots in a saucepan and bring to a boil.  Let it reduce to until syrupy.  Meanwhile wash the sorrel and remove the central rib. Slice thinly.  When the sauce has reduced, add the cream and allow to simmer until the sauce is reduced.  Add the sorrel and cook for 30 seconds.  Remove the pan from the heat and stir in the butter.  Add 2 to 3 drops lemon juice and salt and pepper to taste.  The sauce can be made in advance and gently re-warmed in a bain marie.

Spoon some of the sauce over cooked fish and the rest in a sauce boat.

Restaurant Roundabout

RESTAURANTS MENTIONED ON LINDA’S FOOD NEWS AND VIEWS PROGRAM –

The Water Club
3969 NE 163rd Street
North Miami Beach, FL
www.thewaterclubmiami.com

Fin and Q
NE 41st Street
The Design District
www.QAmericanBarbeque.com
www.designdistrictrrestaurants.com

Segafredo 5800 SW 73rd Street
South Miami, FL
www.sze-southmiami.com

The Forge Restaurant/Wine Bar
432 41st Street
Miami Beach, FL
305-538-8533
www.theforge.com

Taste Gastropub
169 NE 2nd Ave
Pineapple Grove
Delray Bach, FL
561-274-4444
www.tastegastropub.com

Sang’s Chinese Food
1925 NE 163rd Sstreet
North Miami Beach, FL 33162
305-947-7076

Sahara Food Market
570 N State Road 7
Lauderdale Lakes, FL 33319-5622
(954) 731-3033
www.saharafoodmarket.com

Petit Rouge
12409 Biscayne Blvd.
North Miami, FL 33181
305-892-7676

El Mejor Batitdo de Hialeah
Red Road and 29th Street
Hialeah, FL

Dipiazza Pizzeria Inc.
1408 W 49th St
Hialeah, Florida 33012
(305) 822-8871

Pierre’s
81600 Overseas Highway
Islamorada, FL 33036-3700
(305) 664-3225
www.pierres-restaurant.com

Morgans Restaurant
Wynwood/Edgewater
28 NE 29th Street
Miami, FL 33137
305-573-9678
www.themorgansrestaurant.com

Mazza Mediterranean Cuisine
15749 Pines Blvd
Pembroke Pines, FL
954-436-9997

Red Light
7700 Biscayne Boulevard
Miami, FL 33138-5132
(305) 757-7773
www.redlightmiami.com

Carolina’s Coal Fired Pizza
9 Southeast 7th Avenue
Delray Beach, FL 33483-5315
(561) 278-1913
www.carolinascoalfiredpizza.com

Siam Bistro Thai Restaurant
7348 Southwest 117th Avenue
Miami, FL 33183-3804
(305) 274-7423
www.siambistromiami.com

India House
1711 N University Drive
Plantation, FL 33322
www.indiahouserestaurant.com

Cape Cod Room
5937 Collins Avenue
Miami Beach, FL 33140
(305) 864-1262

Smoke’t BBQ Restaurant
1450 South Dixie Highway
Coral Gables, FL 33146
(305) 669-8338
www.smoketbbq.com

Michy’s Restaurant
6927 Biscayne Blvd
Miami, FL 33138
305-759-2001

Villagio Restaurant
Colonnade Outlets /Sawgrass Mills
1760 Sawgrass Mills Circle
Sunrise, FL 33323
(954) 846-2176

Giovanni’s
17864 NW Second Sjt.
Pembroke Pines, FL
954-441-3474

D’Angelo Pizza
215 North Federal Highway
Oakland Park, FL 33308-5532
(954) 561-7300

Patagonia Home Made Products
244 Miracle Mile
Coral Gables, FL 33134
(305) 640-8376
www.patagoniausa.net

Crème Brulee Café
1263 North University Drive
Coral Springs, FL 33071
(954) 752-5323
www.cbbakeshop.com

Shula’s On The Beach Ft. Lauderdale
321 N. Flort Lauderdale Beach Blvd
Fort Lauderdale, FL
954-355-4000

Smith and Jones
1313 E. Las Olas Blvd
Ft. Lauderdale, FL
954-888-8993

Back from Galapagos

Just back from an amazing trip to the Galapagos.  Good news — the turtle population has been restored.  Very sad news – the fish population is very depleted.  We need to be aware and only use sustainable fish.  Go to www.montereybayaquarium.org to download a list.  Happy news– the blue footed boobies are fine and the sea lions love to play and sleep.

For the holiday, try quick grilled pork and potato salad

Quick and easy barbecued pork and potato salad make an All-American Memorial Day meal. I use pork tenderloin for this recipe. It cooks quickly and has very little fat.

This semi-homemade Dinner in Minutes uses doctored, bottled barbecue sauce and deli potato salad. For a simple, made-from-scratch potato salad, go to www.dinnerinminutes.com and click the blog icon.

Barbecue sauce can burn on the grill. To prevent a charred dish, brush the pork with a little bit of sauce a few minutes before it has finished cooking. Warm the remaining sauce and serve it over or alongside the sliced meat.

Potato salad: Jazz up 3/4 pound (about 1 ½ cups) plain deli potato salad by stirring in 2 tablespoons sweet pickle relish, 2 thinly sliced scallions and salt and freshly ground pepper to taste.




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