RECIPE INDEX

    * Represents, TFM co-worker and customer favorite recipes.

** Recipes I'm sharing.

2013 RECIPE INDEX
2014 RECIPE INDEX   
2015 RECIPE INDEX
2016 RECIPE INDEX
2017 RECIPE INDEX
2018 RECIPE INDEX
2019 RECIPE INDEX

2020 RECIPE INDEX


A


B


C
** Crab Stuffed Shrimp

D


E


F


G
** Ginger Party Nuts

H

I

** Italian Pork Ragu    

J


K


L
** Lemon-Basil Beurre Blanc

M


N


O


P


Q

     

R

** Rosé Sangria

S


T

U


V


W
** Wild Alaskan King Salmon en Papillote with Lemon-Basil Beurre Blanc

X


Y

Z

RECIPE: Ginger Party Nuts

When I'm working I always walk around the store looking for new products and making mental notes on what I could sample.  Randy, our grocery manager, always shows me what's new as well.  Have to admit I even do this when I'm off the clock and in the store shopping.  Well....I happened upon The Ginger People Fiji Ginger Syrup.  To make it even better it had tag on the bottle with a recipe - "Super Simple Ginger Party Nuts".  I love ginger and who doesn't love an easy, super simple recipe.  This was worth a test.

I purchased unsalted mixed nuts, ginger syrup and crystallized ginger.  The latter two were from The Ginger People and they do have a quality product.

Ginger Party Nuts
¼ c. Ginger People Fiji Ginger Syrup
1 lb. (4 c.) unsalted mixed nuts
½ c. crystallized ginger, coarsely chopped (I used the whole 3.5 oz. bag)
¼ tsp. cayenne pepper
2 tsp. coarse salt
¼ tsp. black pepper
3 Tbl. sesame seeds

Preheat oven to 350 degrees F. In a medium saucepan, add Ginger Syrup.  Heat on medium until just warm.  Add remaining ingredients, mix well.  Line baking sheet with parchment paper.  Arrange nut mixture in a single layer on sheet.  Bake 15 minutes or until nuts are golden, stirring occasionally.  Cool completely, then break into bite-size pieces.  Store in an airtight container.

Nice tasty little snack.  This is on my list of what to sample when my demos return. As the recipe said, "Super Simple".  ENJOY!

Wine Review: Dough Sauvignon Blanc, 2019

This wine caught my eye ... new in the store, intriguing name and it supports the James Beard Foundation with an annual donation.  Dough 2019 Sauvignon Blanc is from the north coast of California. 

Winemaker's Notes:  Fruit for this wine comes from two North Coast counties. One vineyard tends to be a bit warmer, giving the wine tropical aromas and flavors, while the cooler site adds bright gooseberry and crisp acid structure. Together, they create a lively and refreshing Sauvignon Blanc with great balance that offers something for everyone. Aromas are nice floral aromatics centering on jasmine and lemongrass.  Layers of lime zest and gooseberry.  Flavors are ripe green melon and grapefruit.  Round, lush mid-palate. Bright acid on the finish.

Aroma for me was mild grapefruit; typical of a California Sauvignon Blanc.  Palate was grapefruit with a long bold gooseberry finish (the latter atypical of a California Sauvignon Blanc).  For me, this was light body and not balanced.  Have to say, at TFM's price of $15.99, there are others I prefer.  

I'm thinking if this is still in the store when my samplings come back I will definitely open it and pair with ... IDK, something.

Wine Review: Red Diamond Merlot - Recipe: Italian Pork Ragu

I had a craving for pasta while grocery shopping at TFM.  (Yes. Never shop when you're hungry.) With visions of my samplings eventually coming back I decided to test out an easy recipe in the Instant Pot.  Thinking back to my Instant Pot Spanish Chorizo Pork, it was now time to test out an Italian version. Aside from pork butt I purchased the following major ingredients:

     

  Michael's of Brooklyn sauces were on sale.  

  So I purchased their Home Style Gravy.

   Italian Seasoning.

   Wine. This is $8.99 at TFM and a great price for cooking.  

   It will also pair nicely with this meal. 

*****

Red Diamond Merlot, NV

Winemaker's Notes: This Merlot features softly-spiced black cherry, berry and plum flavors.

This was a medium/light body wine.  I thought it had a delightful dark berry nose.  Palate was dark fruit and spice with mild acidity. One I would recommend, especially for cooking.

On another note ... Altria sold Chateau Ste. Michelle Estates. Not sure how their wines will taste going forward. The article stated the grapes may not continue to be Washington State.  So sad.  To read the article, click here.

*****

(Instant Pot) Italian Pork Ragu

3 to 4 lb. pork shoulder or butt

1 pkg. TFM Sicilian Herb seasoning

3 Tbl. olive oil

1 small onion, diced

3 to 4 cloves garlic, sliced 

1 c. red wine, or broth (beef or chicken)

1 jar pasta sauce

salt to taste, or 2 chicken bouillon cubes

grated Parmesan cheese

Remove pork from netting and cut into 2-inch cubes. Remove any large pieces of fat as you cut.  Add pork cubes to Instant Pot. 

Toss pork with olive oil and 1 pkg. TFM Sicilian Herb seasoning.  Io Instant Pot add - onions, garlic, and red wine.

Set Instant Pot to PRESSURE/HIGH, MORE, KEEP WARM off, with steam vent closed, for 45 minutes.  When done, natural release for 10 minutes, then quick release.  Remove pork to baking tray and let cool 10 to 15 minutes.  

While pork is cooling set Instant Pot to SAUTE/NORMAL for 8 minutes and reduce. (The pot is convex, so when you see the center of the pot has very light coating of liquid, it is time to stop reducing. This could occur between 6 to 8 minutes.)

When pork has cooled, shred and add back to Instant Pot along with 1 jar of your favorite pasta sauce. Add bouillon cubes, or season with salt to taste. Set Instant Pot to SAUTE and cook until heated through.  OR if you've prepared this early in the day, or the day before, you can slow cook HIGH for 5 hours.  

Serve with your favorite pasta; something with nooks and crannies to catch the ragu. Top with grated Parmesan.

Have to say I was very anxious while this was cooking.  Nothing worse than an idea and it doesn't live up to my expectations.  This recipe is definitely a keeper and (fussy) Dave even enjoyed it. It was comfort food for me and nice pairing with Red Diamond Merlot. The Sicilian Herb seasoning gave this a bit of a kick.

I use bouillon cubes instead of salt in my pasta sauce/ragu.

Here's what the Instant Pot setting looks like for PRESSURE/HIGH.

Here's what the Instant Pot setting looks like for SAUTE/NORMAL.

Wine Review: Troublemaker 14

Having sworn off Rosé, I turn my attention back to red wine.  Hope Family Wines' Troublemaker 14 was on the shelf.  For me, Troublemaker has been a consistant wine from vintage to vintage.  Hasn't let me down so far and I was excited to try this one.

Winemaker's Notes: Aroma of dark fruit, black  pepper and a hint of asphalt. Pallet is, sweet vanilla, black berry cobbler, fresh currant and our signature splash of acidity create a lingering flavor that is finished with smooth and silky tannins. 

Syrah, Grenache, Mourvedre, Zinfandel, and Petite Sirah.  Using grapes that were harvested in 2016, 2017 and 2018. Wines were aged in oak for a minimum of 15 months and a maximum of 27 months, depending on the vintage.  All barrel aging was done in French and American oak barrels.

On the nose and palate I found cassis, dark fruit, and coffee. Light acidity and no tannins. Medium finish. I did think it needed to breathe a few minutes.  TFM price is $17.99.  Many more wines I enjoy more than this.  I'm one and done on this one.  I will open for my wine and food sampling.  It's definitely going to be a wine to chat about with my regulars.

Wine Review: Klinker Brick Bricks & Roses Rosé 2019

Klinker Brick, Bricks & Roses, 2019, Lodi, CA.  A blend of 40% Grenache, 24% Mourvedre, 18% Syrah, 18% Cargnane. TFM price $16.99.

Rosé.  Lodi.  Checks two of my boxes.  This sounded like a delicious blend. Plus I've heard a lot of good things about Klinker Brick Winery.  This was worth a try.

Winemaker's Notes: Mouthwatering notes of white peach and strawberry lead into a crisp and refreshing texture that integrates subtle acidity with a balanced and slightly generous mid-palate. True to the Klinker Brick style, this wine retains an exceptional balance of freshness and aromatics, while still providing the dry finish that makes it a perfect pairing for tuna nicoise, roast chicken, or mixed greens with feta cheese.

Have to say, looking at the Winemaker's notes, Dave and I were way off the mark.  For starters, we did not find anything on the nose; non-descript. Palate was acid, acid, acid.  Disappointing that we did not find any fruit notes or crispness. No character. This was a light body Rosé with a long tart, acidic finish.  After the acidity disipated, I was left with a tartness that reminded me of green apple, just short of pithy.  Not sure how the flavor profile would change if I had with food. 

Based on my last few Rosé purchases, I'm going to give up on purchasing them.  I'll wait until my sampling comes back and we'll revisit Rosés together.

Wine Review: Riondo Prosecco Rosé - Recipe: Rosé Sangria

Let me begin with ... I SURVIVED!  

• New store manager.  
• New store manager rules.  
• Employee hours being cut.  
• And let's not forget, new managers just don't know what to do with me.  Other TFM's and grocery stores, don't have anyone who does what I do.

Sooooo, to celebrate that I'm still a TFM employee, I had to open a bottle of bubbles.  Although I don't need a reason to open bubbles, this seemed to call for it.

I've shyed away from Riondo Prosecco for a while.  Only because the price had increased signifcantly and La Marca was less expensive.  (FYI - this is no longer the case as La Marca has gone up significanly.)  But, Riondo has a NEW Prosecco Rosé.

This is from Italy and has lots and lots of enjoyable bubbles.  Refreshing.  Perfect for summer.  TFM price $12.99.

*****

Rosé Sangria

1 bottle (750ml) Rosé

1 c. POM pomegranate juice

2/3 c. freshly squeezed lemon juice (2 to 3 large lemons)

1/3 to ½ c. granulated sugar*

½ c. triple sec

½ c. brandy

12 strawberries, sliced (stems removed)

Add sugar and lemon juice to large pitcher. Stir to dissolve sugar.  Add remaining ingredients.  Refrigerate for at least 2 hours.  Serve over ice with some of the macerated strawberries.

* Adjust the sugar based on the flavor of your Rosé.  (The Rosé I used was bitter and required more sugar.)

I adapted this from Ina Garten's Rosé Sangria; a light, summery Sangria.  So why did I alter her recipe ... 

     1. She added water and for me that was just diluting the wine.  

     2. Superfine sugar measures more than granulated sugar and I didn't want this to be too sweet. 

     3. The Rosé I used - Chateau Ste. Michelle's Rosé was bitter and I had to mask that flavor.  

Have to tell you, this is addictive. Also, the strawberries give the flavor a nice strawberry note. DELICIOUS if I do say so myself (and Dave).  

I did prepare this recipe a second time using Sunseeker Rosé.  This was also bitter.  Sugar took care of this and you would never know.

Chateau Ste. Michelle Rosé  - TFM $12.99.

Sunseeker Rosé - TFM $11.99.