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Tasting Notes--White Wines II

I just recently tried this wine, Sauvingon Blanc from Barefoot Winery, and I thought it was kind of in the middle from the other two I've tried recently (see previous post on white wines). It was less tart than the Barefoot Pinot Grigio, but a bit moreso (and not as much spice) as the Crown Valley wine. Actually it ended up being good enough that I had a couple glasses too many and was too buzzed to continue grading papers one night :-)

Tasting Notes--White Wines

Yes, I'm back. After several months, I've graduated (call me Dr.), moved to Missouri for a job, and am currently adjusting to life in the South. Before I forget the wines I've tried in the past week, I want to mention them here for future reference:

Barefoot Winery, Pinot Grigio--I like white wines. I like them because they have a lighter flavor, not so spicy or intense an aroma, and are a tad toward the sweet side. I think it's because I rarely find a red wine I like, but for now I'm mostly into white and rose. This wine, a national brand, is fairly good for a $6 supermarket wine. It's award winning (as it says on the bottle), and has a tangy sweet citrus/apple flavor. It's not too overpowering, though occasionally if it hits the wrong spot on my tongue, it is too much citrus for me. A lot like Menage a Trois white.

Crown Valley Winery, Pinot Grigio--This is a local winery, and I was turned on to them at a recent faculty dinner. Actually I'm not entirely sure if it was this brand, but I think I recognized the same label at the grocery store. This is a little more expensive ($12) but still worth it. Nice and mellow, and not nearly as tangy as Barefoot. I believe there is a higher-level Pinot by this winery that is even smoother, as I think that's what I had at the dinner. The $12 bottle I found at the grocery store. I am definitely planning a trip there soon for a tasting!

Watermelon Salad with Rum and Mint

From Martha Stewart.com:

• 1/2 teaspoon finely grated lime zest plus 2 tablespoons juice (from 1 lime)
• 2 tablespoons light-brown sugar
• 2 tablespoons light rum
• 1/4 teaspoon salt
• 6-pound piece chilled seedless watermelon
• 2 tablespoons slivered fresh mint leaves

Directions

1. In a large bowl, whisk together lime juice, sugar, rum, and salt.
2. Using a melon baller, scoop melon into balls (you'll get about 10 cups), or cut melon into bite-size chunks. Add melon to lime mixture in bowl. Sprinkle with mint and lime zest, and toss gently to combine. Serve immediately, or cover and refrigerate, up to 2 hours.

Bacon Explosion

Here's the link to a recipe Bobby and I want to try this summer...yum, pork. At first I thought it was rather a ridiculous amount of meat (bacon and sausage wrapped with bacon), but it might be an interesting experiment. We don't have a grill so we can't smoke it like the recipe calls for, so we'll figure out how to do it in the oven instead.

Curried Chicken

[More Martha microwaving, minus much money...okay I'll stop now. --EJF]

Ingredients

Serves 4

• 1 small (1 cup) red onion, cut into 1/2-inch chunks
• 1 (1 1/4 cups) green apple, quartered, cored, and cut into 1-inch chunks
• 2 cloves garlic, sliced
• 2 tablespoons ketchup
• 2 teaspoons curry powder coarse salt and ground pepper
• 4 boneless skinless chicken breast halves, about 6 ounces each
• 1/4 cup low-fat plain yogurt
• 1/4 cup chopped cilantro

Directions

1. In a 2-quart microwave-safe dish with lid, stir together onion, apple, garlic, ketchup, and curry powder. Add 1/4 cup water. Season with salt and pepper; stir to combine.
2. Add chicken; season with salt and pepper. Cover and microwave on high for 5 minutes. Turn chicken pieces over. Cover and microwave on high for 5 minutes longer or until chicken is opaque throughout. Lift chicken from dish, and divide among four serving plates.
3. Stir yogurt into onion-apple mixture in dish; spoon sauce over chicken, and sprinkle cilantro over each plate. Serve with rice or noodles, if desired.

BBQ Chicken in the Microwave with Coleslaw

[I never thought I'd use "Martha Stewart" and "microwave" in the same sentence. Guess times are hard! --EJF]

Ingredients

Serves 4

• 8 skinless chicken thighs (about 3 pounds total)
• Coarse salt and ground pepper
• 1/3 cup store-bought barbecue sauce, room temperature
• 1/3 cup light mayonnaise
• 3 tablespoons red-wine vinegar
• 2 tablespoons dark-brown sugar
• 1/2 teaspoon celery seed
• 1 small garlic clove, minced
• 1/4 head green cabbage (about 1 pound), shredded
• 1 carrot, coarsely grated

Directions

1. Place chicken in a shallow 2-quart microwave-safe dish with a lid; season with salt and pepper. Cover, and microwave on high until chicken is cooked through, 12 to 16 minutes, turning over halfway through. Drain liquid from dish. Brush chicken with barbecue sauce.
2. While chicken is cooking, make coleslaw: In a large bowl, whisk together mayonnaise, vinegar, sugar, celery seed, and garlic. Add cabbage and carrot to dressing mixture, and toss to combine. Serve chicken with coleslaw.