Wine Pairing....

never has to follow any patterns. You don't always have to match white wine with fish and pasta and red wine with meat. Break the rules. Remember to discover what you like by experimenting. Sometimes you may find that pairing what seem to be opposite or unlike flavors may attract. Try some of these combinations that I have come up with from experimenting:

• When enjoying spicy dishes such as bratwurst or even a plate of jambalaya, try a fruity chardonnay.
• When enjoying herb flavors or heavy garlic dishes, try a deep and rich merlot.
• When enjoying a rich, creamy or even chocolate-based dessert, try a sweet sherry. This is a great way to end a great meal with cheese as well.

Pot Roast Express (Pot Roast)

Recipe:

2 cans of condensed cream of mushroom

1 package dry onion soup

1 1/4 cup tablespoon water

4- ½ lbs pot roast

Tip: Tri-tip roast cut is the best

Directions:

Mix cream of mushroom soup, dry onion soup mix and water in slow cooker.

Place pot roast in slow cooker and coat with a soup mixture.

Cook on high setting for 3- 6 hours or

Low setting for 8 to 9 hours.

Review:

This pot roast is certainly one of the best. It’s perfect for a family dinner on a chilly night. The creamy gravy adds moisture and flavor to the pot roast, leaving it tasty and undry. The greatest advantage you have is that it does not take much time to cook. It comes better with more sauce. Best served with mash potatoes!

http://allrecipes.com/Recipe/Awesome-Slow-Cooker-Pot-Roast/Detail.aspx

The Beginner Chef

One of the best thing about learning to cook is finding out what you like. The only way to do this is by experimentation. Don't let that word scare you though. Experimenting can simply be following a recipe and just doing something as minor as trading a spice out for another. One of the my favorite experimentations that I have continued to use is the orange. When marinating chicken or seafood, cut a small hole in an orange and squeeze the fresh orange juice into the plastic bag with the meat. This will give a tasty, fruity treat to the meal. To the right is a picture of my Orange-Teriyaki marinated Salmon and some sauteed asparagus and mushrooms (another delicious concoction that will be blogged later).

St. Patties Sandwich!!

This week’s recipe is in honor of St. Patrick’s Day.

Reuben Sandwiches

The Reuben Sandwich is one of deli’s favorites.

This sandwich made of rye bread, corned beef, cheese (preferably swiss) and sauerkraut is a treat to remember. The rye bread gives the sandwich a slightly sour and crispy texture, which complements the chewy corn beef. Next, depending on your tastes, you can add a moderate amount of cheese to give it a pizza like flavor. Lastly, the sauerkraut gives it a sour and tangy finish to your sandwich.

To prepare this tasty St. Patrick ’s Day favorite, please follow the guide on the following hyper link.

http://allrecipes.com/Recipe/Reuben-Sandwich-II-2/Detail.aspx