Wine Review: Replica Knockoff Chardonnay, 2019 - Recipe: Wild Alaskan King Salmon en Papillote with Lemon-Basil Beurre Blanc

As Aretha Franklin's song Day Dreaming goes ... "day drinking and I'm thinking of you, day drinking and I'm thinking of you..."  

Isn't this piece of
Wild Alaskan King Salmon perfect?!

Wild Alaskan King Salmon is in!!!  Have to tell you, this is my all time favorite fish. Something I'll splurge on once, or twice, a year.  Taking one for the team, I had to do some day drinking. I purchased  a beautiful piece of salmon (above) for lunch and a bottle of Replica Knockoff Chardonnay.

Replica Knockoff Chardonnay, 2019.  This was on the 90/20 display and price was very reasonable at $13.99.  Plus, in the past, I've sampled out Replica's other knockoff wines, side by side with what they were knocking off  for a lesser price - ie. Replica's Retrofit Chardonnay with Rombauer Chardonnay and Retrofit was prefered by 98% of my customers.  

Winemaker's Notes: (which sad to say are the same as 2018's so is this truly 2019's notes?) Tropical fruit, caramel, and spice notes crisply balance full-bodied flavors that echo the nose of this California Chardonnay, while adding some yellow stone-fruit flavors.

I have the wineries tasting notes above because this wine, for lack of a better word, killed my palate. Aside from that, I'll give say it was at best, one note. For me Replica Knockoff Chardonnay had a petrol nose and that is all I got.  On my palate I found a hint of petrol and the acidity more than I enjoy; it wasn't a sipping wine and needed food (thank goodness I purchased the salmon).  It is defintely an oaked Chardonnay.  Have to say, this had to warm up significantly for the acidity to calm down.  But, it did not help the flavor profile. Paired nicely with my salmon and buerre blanc sauce.  Dave tasted this and it was ... "no way".

*****

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

Preheat oven to 400 degrees.

Place parchment paper on a baking sheet.  Place salmon on parchment paper and season with Crazy Jane's Basil Seasoning.  Top with lemon slices and a couple pats of butter.  Crimp parchment closed (see YouTube on how to make en Papillote).  Bake in preheated oven for 12 to 15 minutes.

This was cooked to perfection for me.  Very moist.

Lemon Basil Beurre Blanc Sauce

(adapted from The New York Times Seafood Cookbook)

1/2 c. loosely packed basil leaves

2 Tbl. heavy cream

3 oz. Replica Knockoff Chardonnay

2 Tbl. white wine vinegar

2 Tbl. fresh lemon juice

1 small shallot, diced

6 Tbl. butter

salt to taste

Puree basil and heavy cream in a mini-chopper or immersion blender. Set aside.

In a small saucepan, add Chardonnay, vinegar, lemon juice and shallot.  Brint to a boil and continue to cook until reduced by half.  Remove from heat and add basil-cream mixture.  Return to a low heat and whisk in butter, 1 tablespoon at a time, until thoroughly incorporated. Strain sauce. Season with salt to taste.

Serving size: enough for 3/4 lb. salmon

For me this sauce was too thin and needed more flavor.  However, it was nice with the salmon and chardonnay (even though drinking the Chardonnay was awful).  The sauce helped to mellow the acidity in the wine.  Could even do this sauce with chicken.  

Let's just say this sauce/recipe is a work in progress for me. Maybe add lemon zest?  Capers instead of basil?  Thyme? If I do come up with another version, I will update this post.  That won't be until I save up enough money to purchase another piece of Wild Alaskan King Salmon.  Pricy but oh so tasty!

Wine Review: Austin Paso Robles Cabernet Sauvignon, NV

Those of you who know me, know I have favorite wineries and favorite regions. Since I'm purchasing wines to review, you are subject to the wines that meet my favorite criteria.  I'm not into indepth reviews.  I have more fun disecting the flavors and notes on my palate. (Gotta love the swirling and sipping.) Not so much with the bouquet/nose and legs.

The wine for this post checks off both criteria for my purchase - favorite winery and favorite region. So here we go ... !!!

Austin Hope Winery - Austin Paso Robles Cabernet Sauvignon, NV

Wow!  For me this was outstanding and I highly recommend. I will go so far as to say a MUST purchase.

Fruit forward Cassis. As I swirled and sipped I found hints of  dark berries both fresh and baking.  Also prunes. Hint of vanilla and tobacco. Borders on jammy.  Tons of character. Nicely balanced.  Slight hint of tannins but nicely integrated so you don't have to have food making it a nice sipper.  Loooong enjoyable finish.

Great bottle of wine that won't break the bank.  It is non-vintage.  TFM's price is $23.99 and well worth it.  Total Wine has it for $23.49 (TFM finally has a competative price).  Purchase 4 bottles at TFM and get 10% off.

I recommended this to a customer and when he was back in the store shopping and with 2 bottles of this wine in his hand thank me for turning and his wife on to something new.

When I can do my food and wine tastings again, if this is in stock, it will be one of the first wines I open. I have to share it.

AGH!!!! Not being able to do my tastings is killing me.

Winemaker Notes:  Fruit forward Cabernet Sauvignon with aromas of dark fruit, fresh vanilla bean, and hints of coffee.  On the palette, dark fruit flavors are balanced with savory notes black pepper and touch of tobacco.

Wine Review: Giesen Sauvignon Blanc, 2020 - Recipe: Crab Stuffed Shrimp

With so many customers asking me when I'll start sampling again, I'm getting more and more anxious to get back to what I enjoy doing - sampling food and wine.  I'm always walking around the store thinking of food and recipes.  So many new wines in the store, not to mention new vintages.  So, what I'm going to try and do is post easy recipes and/or wine reviews.  Yes.  I will drink so you don't have to.  I will take one for the team. Besides, it will help me to, knowlegably, recommend wines. These posts will not be on a scheduled basis.  Only if I have something of value to pass on.  But, P.S., I just purchased 5 new wines so stay tuned.

With that said ... HAVE I GOT A WINE AND RECIPE FOR YOU!  Plus, these are a perfect pairing.

New, on the 90/20 display is Giesen Sauvignon Blanc, 2020, from Marlborough.  It has a nice bold grapefruit flavor and a mild gooseberry note.  It does not have the gooseberry pucker some Marlborough Sauv Blancs have.  Lighter body with a medium finish.  Great summer wine.  Sipper; does not have to have food to be enjoyed. Perfect price at $13.99.

Winemaker Notes:  Fruit from the Wairau Valley brings bright tropical fruit underlined by acidity.  Awatere Valley fruit provides richness and depth with notes of herb and a dry finish.

*****

When I was waiting on a customer in seafood he asked me if the grilling shrimp could be stuffed with TFM's crab cakes.  What!  Now why didn't I think of that?!  Of course with that thought in my head I had to test it out.  It doesn't get any easier than this recipe.

Crab Stuffed Shrimp

3 colossal grilling shrimp

1 TFM crab cake - Ultimate or Maryland

lemon (optional)

butter (optional)

Seasoning (optional)

Preheat oven to 375 degrees. 

Remove shell from shrimp, leaving tail on.  Place on oven safe dish with butterflied side (cut side) facing down and tail curled up.

Portion crab cake into thirds.  Place one third on top of each shrimp and press tail lightly on crab.

Optional: dot with butter and/or seasoning (ie. Old Bay).

Bake in preheated oven for 13 to 15 minutes. Remove from oven and serve with lemon wedge.

(Note:  See below.  This can be cooked in the microwave.)

Butterflied side down with crab on top
and tail lightly pressed down.

Dotted with butter and sprinkled with Old Bay.
Ready for the oven.

 
After the customer mentioned his idea, I had to try this at work.  I prepared 3 shrimp, with the Maryland crab cake and microwaved for 3 minutes.  I hear you, "what? microwave fish?!"  Heck, if TFM sells the microwave pouches for shrimp and salmon, why couldn't I do this?  Anyway, these came out perfectly cooked.

End result of cooking in microwave pouch.

Darkness of crab is because these are the

Maryland crab cakes.

It's easy to make your own microwave "pouch" at home.  Place shrimp on a plate and cover tightly with plastic wrap.  Do not leave any venting.  

I used Maryland crab cakes a work and the Ultimate's at home.  Both work well.  Choose the flavor you prefer.

TFM's Maryland crab cakes - a little more filler and more Old Bay seasoning.

TFM's Ultimate crab cakes - less filler and a tad larger than the Maryland.  Does not have Old Bay flavor profile.

Hope you enjoy. Apologies for not being a photographer.

2020 RECIPE INDEX

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

** Recipes I'm sharing.
*** Recipes from "Table Inspiration" (Covid-19 days)

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


A



B
*** Baked Rigatoni with Bechamel Sauce
- Beef Chili
*** Blueberry Sour Cream Coffee Cake
C
*** Candied Carrots

D



E



F
*** Fettuccine Alfredo with Shrimp

G



H

*** Herbed Sardine/Mussles Spread

I
-  Instant Pot
     * Beer Brats
*** Italian Olive Bread
    

J
* Jarlsberg-Bacon Spread


K
* Kumquats and Ricotta with Mike's Hot Honey


L
*** Linguine and Shrimp with Clam Sauce


M



N



O



P



Q

     

R

*** Rigatoni with Checca Sauce

S
*** Savory Grilled Cheese Sandwich
*** Seafood Stuffed Portobello
* Sesame Cream Cheese
*** Spicy Italian Sun Dried Tomato Seasoning
* Summer Sausage with Jarlsberg Spread and Cornishons

T

U
* Unexpected Company Seafood Spread

V


W


X


Y

Z

Personal Shopper - February 14th

 

TFM is giving the ... I'm still going with "Personal Shopper" ... another try.  I'll be at the store 

Sunday, February 14th

10:00 AM to 4:00 PM

Don't forget it's Valentine's Day!

Also, I am working Friday (12th) and Saturday (13th), 10:00 AM to 4:00 PM but am scheduled to pack preordered Valentine dinners.  Stop in and chat.  You can ask for me and they'll come get me in the back or page me.  You know I'd rather chit-chat with you than be in the back.

Let me be your Personal Shopper

I can't believe my last post was April of last year!  Hopefull this will be one of many posts for 2021.

Although I haven't been sampling, Rodney has me working about once every 2 months so I don't lose employee status.  I'm very lucky he's keeping me around.  

On that note ...

TFM is giving a trial run to 'someone walking around the store, talking to customers, and making suggestions on what to purchase based on what's in their carts'.  For me that translates to PERSONAL SHOPPER.  Heck that's a better translation than STALKER, right?!  (Although Dave, my husband, calls this being annoying.)  My first day doing this is 

Sunday, February 7th

10:00 AM to 3:00 PM

If you need any help with menus, recipes, wine selection you know I'm your gal.  Stop in an chat even.  I've been missing everyone.  Hope to see you.

Recipe Ideas - Week #3: Baked Rigantoni with Bechamel Sauce - Rigatoni with Checca Sauce - Linguine and Shrimp with Clam Sauce - Fettuccine Alfredo with Shrimp - Savory Grilled Cheese Sandwich - Blueberry Sour Cream Coffee Cake

I don't know about y'all, but food and wine, more food, more wine ... I was  avoiding my scale. Don't like what it told me.  I no longer have a scale.  Told Pat all I'm doing is eating.  She texts me ---

Well ... another week ... another table for recipe inspiration.  

First up ... WINES.  There were a few new wines in, but they were from Australia and France.  I thought too dry for pasta.  So I picked two of my favorites.  J Lohr Chardonnay and Roth Heritage.  Not only nice to pair with the pasta recipes I have, but a nice addition to Easter dinner. 

Montebello pasta was on sale, so I pulled some recipes from my personal chef days.  I have to say, pasta is comfort food for me.  As for wine ... a staple in my house.

Baked Rigatoni with Béchamel Sauce 

(Everyday Italian, Giada de Laurentiis)

1 tsp. olive oil

4 c. Béchamel sauce

½ lb. thinly sliced prosciutto, cut crosswise into thin strips

1 c. freshly grated fontina cheese

½ tsp. salt, plus more to taste

pinch freshly ground pepper, plus more to taste

1 lb. dried rigatoni

3 Tbl. butter, diced

Preheat the oven to 425^o.  Lightly coat a 13x9-inch glass baking dish with the oil. 

In a medium saucepan, stir the béchamel sauce over medium heat until hot (do not allow the sauce to boil).  Stir in the prosciutto, ½ cup fontina cheese, ½ teaspoon salt, and a pinch of pepper.  Set the cheese sauce aside.

Bring a large pot of salted water to a boil.  Add the rigatoni and cook, stirring occasionally, until almost tender but still very firm, about 5 minutes (do not cook the pasta to doneness at this point, since it will continue cooking as it bakes in the oven).  Drain the pasta and return it to the pot.  Stir in the cheese sauce and season the pasta mixture with more salt and pepper to taste.

Spoon the pasta mixture into the prepared dish, then sprinkle with the remaining ½ cup of fontina cheese and dot the top with the butter.  (The pasta can be prepared up to this point 8 hours ahead.  Cover and refrigerate.  Uncover before baking.) 

Bake the pasta until the top is golden brown and the sauce bubbles, about 25 minutes. 

Yields: 6 servings

Béchamel Sauce

(Saveur Cooks Authentic Italian at Sur La Table)

6 Tbl. butter

8 Tbl. sifted flour

4 cups hot milk

kosher salt

freshly ground black pepper

Melt butter in a heavy medium saucepan over medium-low heat.  Add sifted flour and whisk for 1½ minutes (do not allow to brown).  Gradually add hot milk, whisking constantly.  Season to taste with salt and pepper and stir constantly with a wooden spoon until sauce has the consistency of thick cream, about 15 minutes.

Yield:  4 cups

*****

Rigatoni with Checca Sauce 

(Everyday Italian, Giada de Laurentiis)

12 oz. cherry tomatoes, halved

3 scallions (white and pale green parts only), coarsely chopped

3 garlic cloves, peeled

1 oz. Parmesan cheese, chopped

8 fresh basil leaves

3 Tbl. olive oil

4 oz. fresh Mozzarella cheese, cut into ½-inch cubes or

                Mozzarella pearls

½ tsp. salt, plus more to taste

½ tsp. freshly ground black pepper, plus more to taste

12 oz. Rigatoni

Cook the pasta in a large pot of boiling salted water until al dente, (tender but still firm to the bite). 

Meanwhile, in the bowl of a food processor, pulse the tomatoes, scallions, garlic, Parmesan, basil and oil just until the tomatoes are coarsely chopped (do not puree).  Transfer the sauce to a large bowl.  Stir in the mozzarella and season the sauce with salt and pepper to taste.

Yields: 4 servings

*****

Linguine and Shrimp with Clam Sauce 

1 can clams, chopped, drain and reserve ½ cup liquid

½ lb. shrimp, shelled and deveined

1 clove garlic, peeled and crushed

2 Tbl. butter

2 Tbl. chopped parsley

1 can cream of mushroom soup

¼ c. milk

2 Tbl. grated Parmesan cheese

1 lb. linguine

Cook linguine according to package directions.

While pasta is cooking, sauté clams, shrimp, parsley and garlic in butter about 5 minutes.  Add clam juice/liquid, soup, and milk.  Stir.  Simmer 5 to 7 minutes. Set aside until pasta is cooked.

Drain cooked pasta and return to pot.  Add clam sauce. Toss to coat.  Garnish with Parmesan. Serve.

Yields: 4 servings

*****

Fettuccine Alfredo with Shrimp 

1 lb. fettuccine

½ c. butter

2/3 c. grated Parmesan cheese

¼ c. half-and-half

½ tsp. salt

¼ tsp. black pepper

1 lb. shrimp, peeled and deveined (optional)

Garnish: Flat leaf parsley, chopped

Cook pasta according to package directions.

While pasta is cooking, in a small saucepan, heat butter, half-and-half.  When warm add Parmesan cheese.  Stir until all the cheese has melted.  Season with salt and pepper to taste.

When pasta is 2 minutes from finished cooking, add shrimp.  Drain.  Return pasta and shrimp to pot.  Add Alfredo sauce.  Toss to coat.  Garnish with parsley. Serve.

Yields: 4 servings

*****

I thought the following would be perfect for using up your leftover ham from Easter.

*****

Lastly, a coffee cake.  This would be the perfect morning comfort food for me.  Especially warm from the oven.