What are the benefits to bringing your own wine to restaurants? First you pay a lot less for a bottle of wine outside a restaurant, second you bring wine that you know you like. So where are the restaurants that allow you to bring your own wine? And how much are the corkage fee (the cost for them to open your bottle of wine)?
Here are a few, but I would love to hear from you!
Roman Cucina, Fullerton - No Corkage Fee Wednesdays!
Cafe Hidalgo, Fullerton - $15 Corkage Fee
Wednesday, September 1, 2010
Monday, August 30, 2010
Anise-Orange Shrimp and Scallop Skewers
Specially created for pairing with the McKenna 2009 Sauvignon Blanc
Ingredients:
1/4 cup orange juice
2 tablespoons vegetable oil
1 tablespoon McCormick Anise Seed
1 teaspoon McCormick Garlic Salt
1/2 teaspoon McCormick Ginger, Ground
1/2 teaspoon McCormick Black Pepper, Coarse Grind
1 pound large sea scallops
1 pound large shrimp, peeled and deveined
Honey Ginger Dipping Sauce (recipe follows)
Honey Ginger Dipping Sauce:
Mix 3/4 cup orange juice, 2 tablespoons each sliced green onion, honey and soy sauce, and 1/4 teaspoon McCormick® Ground Ginger until well blended.
Directions:
Mix orange juice, oil, anise seed, garlic salt, ginger and pepper in small bowl. Place seafood in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
Refrigerate 30 minutes. Remove seafood from marinade. Discard any remaining marinade. Alternately thread shrimp and scallops onto skewers.
Grill over medium heat 8 to 10 minutes or until shrimp turn pink and scallops are opaque. Serve with Honey Ginger Dipping Sauce.
Makes 8 servings.
Recipe and Photo Coutesy of McCormick & Company, Inc.
1/4 cup orange juice
2 tablespoons vegetable oil
1 tablespoon McCormick Anise Seed
1 teaspoon McCormick Garlic Salt
1/2 teaspoon McCormick Ginger, Ground
1/2 teaspoon McCormick Black Pepper, Coarse Grind
1 pound large sea scallops
1 pound large shrimp, peeled and deveined
Honey Ginger Dipping Sauce (recipe follows)
Honey Ginger Dipping Sauce:
Mix 3/4 cup orange juice, 2 tablespoons each sliced green onion, honey and soy sauce, and 1/4 teaspoon McCormick® Ground Ginger until well blended.
Directions:
Mix orange juice, oil, anise seed, garlic salt, ginger and pepper in small bowl. Place seafood in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
Refrigerate 30 minutes. Remove seafood from marinade. Discard any remaining marinade. Alternately thread shrimp and scallops onto skewers.
Grill over medium heat 8 to 10 minutes or until shrimp turn pink and scallops are opaque. Serve with Honey Ginger Dipping Sauce.
Makes 8 servings.
Recipe and Photo Coutesy of McCormick & Company, Inc.
Tuesday, August 24, 2010
Grilled Pork Tenderloin with Balsamic Vinegar
Specially created for pairing with the Fog 2008 Zinfandel
Ingredients:
2 pork tenderloins
1/4 cup olive oil
1 cup balsamic vinegar
3 tablespoons fresh rosemary, OR sage OR thyme
1 teaspoon garlic, chopped
Salt and pepper, to taste
Directions:
Combine oil, vinegar, and garlic with rosemary in a self-sealing bag. Add pork tenderloins and marinate them for 30 minutes in the refrigerator. Remove from marinade and discard remaining marinade. Season tenderloins with salt and pepper.
Grill over medium-hot fire, turning occasionally, for 15-20 minutes, until meat thermometer inserted reads 160 degrees F. Slice to serve.
Serves 4.
Recipe and Photo Courtesy of National Pork Board.
2 pork tenderloins
1/4 cup olive oil
1 cup balsamic vinegar
3 tablespoons fresh rosemary, OR sage OR thyme
1 teaspoon garlic, chopped
Salt and pepper, to taste
Directions:
Combine oil, vinegar, and garlic with rosemary in a self-sealing bag. Add pork tenderloins and marinate them for 30 minutes in the refrigerator. Remove from marinade and discard remaining marinade. Season tenderloins with salt and pepper.
Grill over medium-hot fire, turning occasionally, for 15-20 minutes, until meat thermometer inserted reads 160 degrees F. Slice to serve.
Serves 4.
Recipe and Photo Courtesy of National Pork Board.
Monday, August 23, 2010
Grilled Chicken and Chorizo Skewers
Specially created for pairing with the Cloud 2009 Pinot Grigio
Ingredients:
2 oz. chicken tenderloins, cut into 4 pieces; or pieces of boneless, skinless breast
3/4 oz. chorizo sausage cut into "half moons" resulting in three 1/4 oz. pieces
Four 1" x 1" red bell pepper pieces (optional: saute in a little olive oil to soften)
Four 1" x 1" yellow bell pepper pieces (optional: saute in a little olive oil to soften)
Four 1" x 1" Spanish onion pieces (optional: saute in a little olive oil to soften)
Approx. 8" bamboo skewer (soaked in cold water ahead of time)
1/4 tsp. salt
Pinch ground black pepper
1 tsp. olive oil to brush before grilling
1 TBL cumin aioli (recipe follows)
Chopped parsley to garnish
For the cumin aioli:
1 c. mayonnaise
2 tsp. Dijon mustard
1/2 tsp. finely minced fresh garlic
2 TBL ground cumin powder (or to taste)
Directions:
Assemble the skewers alternating ingredients. Season with salt and pepper. Brush with olive oil and grill until chicken is cooked. Serve with cumin aioli. Sprinkle parsley to garnish.
Mix all together. Chill at least 1/2 hour to let flavors develop.
Makes 1 skewer; multiply the ingredients amounts by the number of servings desired.
Recipe and Photo Courtesy of National Chicken Council
2 oz. chicken tenderloins, cut into 4 pieces; or pieces of boneless, skinless breast
3/4 oz. chorizo sausage cut into "half moons" resulting in three 1/4 oz. pieces
Four 1" x 1" red bell pepper pieces (optional: saute in a little olive oil to soften)
Four 1" x 1" yellow bell pepper pieces (optional: saute in a little olive oil to soften)
Four 1" x 1" Spanish onion pieces (optional: saute in a little olive oil to soften)
Approx. 8" bamboo skewer (soaked in cold water ahead of time)
1/4 tsp. salt
Pinch ground black pepper
1 tsp. olive oil to brush before grilling
1 TBL cumin aioli (recipe follows)
Chopped parsley to garnish
For the cumin aioli:
1 c. mayonnaise
2 tsp. Dijon mustard
1/2 tsp. finely minced fresh garlic
2 TBL ground cumin powder (or to taste)
Directions:
Assemble the skewers alternating ingredients. Season with salt and pepper. Brush with olive oil and grill until chicken is cooked. Serve with cumin aioli. Sprinkle parsley to garnish.
Mix all together. Chill at least 1/2 hour to let flavors develop.
Makes 1 skewer; multiply the ingredients amounts by the number of servings desired.
Recipe and Photo Courtesy of National Chicken Council
Sunday, August 22, 2010
Herb Marinated Steak
Specially created for pairing with the Fog 2008 Nebbiolo
Ingredients:
1/2 cup dry red wine
1/4 cup olive oil
2 teaspoons McCormick Perfect Pinch Italian Seasoning
2 teaspoons Worcestershire sauce
1 1/2 teaspoons McCormick Garlic Powder
1 teaspoon seasoned salt
1/2 teaspoon McCormick Black Pepper, Coarse Ground
1 1/2 pounds boneless beef sirloin or London broil steak (about 1-inch thick)
Directions:
Mix wine, oil and seasonings in small bowl. Place steak in large re-sealable plastic bag or glass dish. Add marinade; turn to coat well.
Refrigerate 30 minutes or longer for extra flavor. Remove steak from marinade. Discard any remaining marinade.
Grill over medium heat 8 to 10 minutes per side or until desired doneness. Let stand 5 minutes before cutting into thin slices across the grain.
Makes 6 servings.
Recipe and Photo Courtesy of McCormick & Company, Inc.
1/2 cup dry red wine
1/4 cup olive oil
2 teaspoons McCormick Perfect Pinch Italian Seasoning
2 teaspoons Worcestershire sauce
1 1/2 teaspoons McCormick Garlic Powder
1 teaspoon seasoned salt
1/2 teaspoon McCormick Black Pepper, Coarse Ground
1 1/2 pounds boneless beef sirloin or London broil steak (about 1-inch thick)
Directions:
Mix wine, oil and seasonings in small bowl. Place steak in large re-sealable plastic bag or glass dish. Add marinade; turn to coat well.
Refrigerate 30 minutes or longer for extra flavor. Remove steak from marinade. Discard any remaining marinade.
Grill over medium heat 8 to 10 minutes per side or until desired doneness. Let stand 5 minutes before cutting into thin slices across the grain.
Makes 6 servings.
Recipe and Photo Courtesy of McCormick & Company, Inc.
Saturday, August 21, 2010
Garlic Herb Tilapia
Specially created for pairing with the Cloud 2009 Number Nine Blend
Ingredients:
1/4 cup (1/2 stick) butter, softened
1/2 teaspoon McCormick Garlic Powder
1/2 teaspoon McCormick Perfect Pinch Italian Seasoning
1/2 teaspoon McCormick Mustard, Ground
1 pound tilapia fillets
1/2 teaspoon salt
1/4 teaspoon McCormick Black Pepper, Ground
Directions:
Preheat oven to 400 degrees F. Mix butter, garlic powder, Italian seasoning and ground mustard in medium bowl until well blended.
Place fish on foil-lined shallow baking pan. Sprinkle with salt and pepper. Spread fish with herb butter mixture.
Bake 10 minutes or until fish flakes easily with a fork.
Makes 4 servings.
Recipe and Photo Courtesy of McCormick & Company, Inc.
1/4 cup (1/2 stick) butter, softened
1/2 teaspoon McCormick Garlic Powder
1/2 teaspoon McCormick Perfect Pinch Italian Seasoning
1/2 teaspoon McCormick Mustard, Ground
1 pound tilapia fillets
1/2 teaspoon salt
1/4 teaspoon McCormick Black Pepper, Ground
Directions:
Preheat oven to 400 degrees F. Mix butter, garlic powder, Italian seasoning and ground mustard in medium bowl until well blended.
Place fish on foil-lined shallow baking pan. Sprinkle with salt and pepper. Spread fish with herb butter mixture.
Bake 10 minutes or until fish flakes easily with a fork.
Makes 4 servings.
Recipe and Photo Courtesy of McCormick & Company, Inc.
Introducing a New Brand from WineShop At Home
We would like to introduce you to Cloud...
Our first release is Cloud Number Nine Blend and Pinot Grigio with their beautiful blue bottles and white twist caps.
Our first release is Cloud Number Nine Blend and Pinot Grigio with their beautiful blue bottles and white twist caps.
The new Cloud "Twist Cap" means it's ready to go, perfect for the picnic or the porch. Serve it at mealtime and store some for later. Twist is, sip it now; it reseals perfectly and is still good to go when you're ready to go.
Why is the twist cap so great for an everyday wine?
- Performs at the same level as a cork but easy to store upright in the fridge
- Allows wine to age through the natural chemical reactions without the introduction of excess oxygen - which is preferable for any everyday wine you might open and take a nip of throughout the week.
Fun Fact: The twist cap, also known as a Stelvin closure, is rapidly becoming popular. They are widely used in Australia and New Zealand. An initiative promoting the twist cap in New Zealand has resulted in about 90% of the wines from there being closed with twist caps. The newest versions of the screw cap have come a long way from the caps found for many years on inferior wines. They obviously eliminate the cork taint issue, and help maintain the quality of the wine by forming a tight seal that keeps out oxygen. Perfect for those who do not use a full bottle and want to easily close and store for future use.
Try it, twist it, and sip it; we think you'll go crazy for the twist of this cap too!
- WineShop At Home
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