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value wine of the week: columbia crest h3 cabernet sauvignon 2009

August 3rd, 2012 | Posted by admin in WINE - (2 Comments)

Let’s keep the summer grilling theme going with another great Cabernet Sauvignon value. The state of Washington produces a lot of wine varietals. The Horse Heaven Hills AVA (American Viticultural Area) is approximately 50 miles long and 20 miles deep and is known for producing some of the best Washington wines.

Columbia Crest winery has multiple levels of multiple varietals. Their H3 series (Horse Heaven Hills) can be found in the $12-15 range and consistently over produces in the quality to price ratio. This beautiful Cab scored 90 points and is great with grilled meats or even by itself. Generous dark fruits fill the palate and the finish lingers pleasantly. Drink this beauty over the next 2-3 years.

 

 

recipe: spicy red potato salad

August 3rd, 2012 | Posted by admin in RECIPES | Side Dishes - (0 Comments)

I always keep a bowl of hard boiled eggs in the fridge.  So when I saw this recipe from Cooking my way Back Home, I knew it was a perfect compliment to the red potatoes I had just picked up at the farmers market.  Potato salad was a common side in the summer at my house, crunchy, creamy, and spicy.  Enjoy!

 

INGREDIENTS:

• 2 pounds small red potatoes

• 6 large eggs

• 1 cup mayonnaise

• ⅓ cup finely diced celery

• ⅓ cup finely diced red onion

• 1 bunch green onions (including tender green parts), thinly sliced

• 1 ½ tablespoons horseradish mustard

• 1 tablespoon Worcestershire sauce

• 1 tablespoon Town Hall Spice Mixture

• 1 tablespoon Tabasco sauce

• 1 tablespoon distilled white vinegar

• Salt and freshly ground pepper

 

 

DIRECTIONS:

• In a saucepan, combine the potatoes with salted water to cover by 2 inches, bring to a boil over high heat, then lower the heat to medium, and cook for about 20 minutes, or until fork-tender. Remove from the heat, drain, and spread out in a single layer on a sheet pan to cool and dry.

• While the potatoes are cooking, you can hard-boil, peel, and chop the eggs into small pieces.

• In a bowl, combine the mayonnaise, celery, red onion, green onions, mustard, Worcestershire sauce, spice mixture, Tabasco sauce, and vinegar and mix well.  Fold in the eggs and season with salt & pepper.

• When the potatoes are cool, quarter them lengthwise and place in a large bowl. Add the mayonnaise mixture and stir to coat the potatoes evenly. Taste and adjust the seasoning, then serve.