Allen October 3rd, 2005
In what appears to be a growing trend at this weblog, I present the receipe for "Horsehoe Bat Stew":
- Ingredients:
-
- 4 horseshoe bats.
- 2 cups diced onions.
- 1 clove of garlic, minced.
- 3 Tbsp butter.
- 1 cup white wine.
- 3 quarts of bat-stock. (Chicken or vegetable stock will do.)
- Salt
- Pepper
- Procedure:
-
- Filet the bat, reserving the wings. (See any well-written cookbook. I suggest the Iron Chef Series.)
- In a stockpot, start warming up the bat-stock.
- Melt the butter in a skillet.
- Brown the garlic in the skillet.
- Place the bat fillets in the skillet and cook for 5 minutes.
- Flip the bat fillets, salt and pepper the cooked side. Cook for an additional 5 minutes.
- Remove the bat fillets and place on a warm plate.
- De-glaze the pan with the white wine. Add the wings and onions.
- Cook until the onions are translucent.
- Place filets, wings and onions along with pan-drippings in the stock pot.
- Cook for 2 hours, stirring occasionally.
Note: Ensure that your bats are SARS virus free.
Allen September 27th, 2005
In honor of Hurricane Rita, I present the Rita ‘Rita:
- Ingredients and Hardware:
-
- One standard bar blender.
- Hammer.
- Sledgehammer.
- 10 pounds of ice.
- 3 gallons of Tequila in metal container.
- 3/4 oz. Triple Sec (or Cointreau).
- Splash of Sour mix (optional).
- Dash of Fresh lime juice.
- Procedure:
-
- Have a friend drive the 3 gallons of Tequila 5 miles down the road.
- In the blender, place the 3/4 oz. Triple Sec and optional splash of Sour mix.
- Place 1 pound of ice in blender.
- Hammer down.
- Place another pound of ice in blender.
- Hammer down. Use sledge hammer if needed.
- Repeat until the contents of the blender is a solid block of ice.
- Add dash of lime juice.
- Start blender.
- Watch the blender attempt to mix up the giant block of ice until the motor burns out.
- Hike the 5 miles down the road to the Tequila.
- Drink Tequila until you are plastered.
Allen October 19th, 2004
Venomous Kate has the recipe for her Venomous BBQ.
Even though I am more of a Texas-school dry-rub BBQ fan, I must admit this sounds pretty good. Living in Oklahoma places us in the wet-vs-dry battleground — so I guess I’m allowed to be apostate.
I’ll have to give it a try sometime. Just not sure where I will get the missing ingredient.
Allen August 31st, 2004
Old Russia Distillery And Spirits
According to KFOR, their vodka was favored 43 to 47 over other ultra-premium brands.
My personal favorite is Grey Goose and Skyy. I don’t have Grey Goose any longer, but will do my own taste test against Skyy after I procure a bottle.
[Via dustbury.com]
Allen June 4th, 2004
And other standard grilling questions to be seen in the coming months.
For me?
Preparing Grilled Jerk Chicken with Mango Cilantro Salsa
(drool)
Also smoking a brisket using a bottle of Banrock Station wine in the water tray. Finally found a use for a wine that I was, frankly, disappointed in. Brisket sure did turn out good though.
BTW, the Jerk Chicken receipe was from the book Boy Meets Grill that my wife got for my birthday.
Allen April 6th, 2004
I’d blog more about this, but I’ve got to go take a nap now.
Read ABCNEWS.com : Tired of Gaining Weight? for an interesting perspective on obesity and sleep deprivation.
Allen April 5th, 2004
Good news for Oklahoma wine lovers. According to Thomas (who runs the excellent Oklahoma Wine News site), there are several new bills that allows the shipment of wines to Okies and free-up the sales of wine by Oklahoma wineries.
To tell the truth, I don’t see these bill coming through unscathed, but hope springs eternal.
Allen February 20th, 2004
Dorothy Gaiter and John Brecher blind-review their favorite inexpensive Merlots in WSJ.com - Tastings. Paid subscription probably required.
Merlots are the red wine cousins of Chardonnay. Popularity has caused them be be over-produced, resulting in what I term “industrial wines”.
Quoting from the article:
The problem, we have found over the years, is that too many wineries are taking advantage of America’s love affair by producing Merlot that smells like alcohol, tastes like heated Kool-Aid and has a finish that fades more quickly than Howard Dean. We have found in our tastings that there are, however, exceptions, even under $20 — in fact, even under $10.
The results?
- Franciscan Oakville Estate 2001 (Napa Valley)
- Best of tasting. Balanced and interesting. Filled with fruit, tangy acidity and nice weight. Serious wine. (We didn’t like the 2000 as much.) $19.99
- Talus 2001 (California)
- Best value. Tastes like good grapes, rich and chewy, with some earth. A touch sweet. $6.98
- Markham Vineyards 2000 (Napa Valley)
- Looks dark and rich and tastes that way, too. The real thing, with real “stuff.” $18.99
- Bogle Vineyards 2001 (California)
- Earthy and dry. Tastes like fruit, not like it was manipulated. Nice structure. Easy and well-balanced. Perennial favorite. $8.19
- Fetzer Vineyards ‘Eagle Peak’ 2000 (California)
- Nice pepper on the nose, berry-like tastes and a lingering, very pleasant finish. Good alone or with food. $8.99
- Sterling Vineyards 2000 (Napa Valley)
- The charm of Merlot and more: structure, nice tightness, a little bit of herbalness. Not at all flabby or sweet like so many Merlots. $19.99
My wife and I had a Sterling Reserve Merlot for our 19th wedding anniversary last year and really enjoyed it. I put a bottle down shortly thereafter and will probably break it out for our 20th.