Type of Cuisine: July 2009 Archives

I Nduja Tonight

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boccalone nduja.jpgBy Deirdre Bourdet

Hot summer nights call for sexy music and spicy company... enter nduja, everybody's favorite spreadable salame. Assertive, tender, musky, and exotic, it's everything you're looking for, and you can spread it on a cracker too.

Nduja, pronounced "en-DOO-yah"(not "NOOD-jah," as I was hoping) is a traditional cured pork salumi product that originates from Calabria, the "toe" region of Italy. The name derives from the French andouille, which is another type of spiced pork sausage bearing only a faint resemblance to nduja.

A domestic version of this Calabrian classic is now making Americans swoon, thanks to Chris Cosentino (of Incanto restaurant fame) and his Oakland-based artisanal charcuterie business, Boccalone. Cosentino's nduja features a unique, almost rillettes-like texture, hints of sour orange and smoke, plus plenty of heat from a variety of chilies that also lend the meat a fiery red hue. The salted meat and spices are fermented, lightly smoked, and dehydrated only enough to firm up the exterior casing, leaving the inside enticingly soft.

Salty Dreams Are Made Of This

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Chocolate Budino with sea salt and pine nut crust.jpgBy Deirdre Bourdet

Salty-sweet desserts are catching on like they're going out of style and I couldn't be happier. Once limited to French fleur de sel caramels, this delightful taste sensation has now exploded into salted ice creams, truffle fillings, and chocolate desserts near you.

I adore Chocolatier Blue in Berkeley because Chris Blue puts tons of Camargue sea salt into every one of his creations. From pistachio to sweet corn to deep dark chocolate truffles, the flavors pop and send your salivary glands into overdrive. Needless to say, his peanut brittle is also beyond compare--ethereally crispy, buttery, salty, nutty, and completely addicting.

Grilled Ribeye with Red Wine Porcini Sauce

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recipeMerryvale.jpgSubmitted by Chef Jim Filaroski of J. Alexander's

Wine Pairing: Merryvale Vineyards Napa Valley Cabernet Sauvignon

Summer's here and the time is right... for a barbecue!  Invite your friends over, uncork a bottle of Merryvale Napa Valley Cabernet Sauvignon, and get the coals hot.  This great grilled rib-eye dish is sure to be a crowd pleaser and pairs impeccably with Merryvale's Cab.

Spicy Asian Salad

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asian_salad.JPGSubmitted by Gallo Winery

The Gallo family believes that one of the reasons they have stayed strong as a family business for over 75 years is their love of sitting down together to share good food, wine and conversation. Many meals have been enjoyed, some from old Italian family recipes and some more contemporary Californian in style.  Here is one they hope you enjoy...

Ingredients:

For the dressing:
  • 1 clove garlic, minced
  • 1 teaspoon Thai hot chili paste, or to taste
  • 1/4 cup Thai fish sauce
  • 1/3 cup warm water
  • 2 tablespoons lime juice
  • 2 tablespoons + 2 teaspoons granulated sugar

Killer Bread

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recipe_KillerBreadSilos.jpgThis food item is the absolute best; cheesy, tasty, and makes your mouth water. The tomatoes are awesome with the sour dough bread and the cheese. Everyone orders and loves this item at Silo's Wine Bar and Jazz Club.

Recipe: Killer Bread

Wine Pairing: Pinot Grigio (favorite is by Luna Vineyards)

Chef Name: Linda Whitted

Ingredients:
butter, mayo, Parmesan cheese, garlic, mozzarella cheese, sour dough bread

Directions:
I cant tell you anything more or give details . . . its a SECRET!

Readers: Looks pretty good from the picture and easy to make.  Probably perfect as a snack or along with dinner. Would love to get some readers thoughts on how to make this since we aren't given any directions...

Silo's Wine Bar and Jazz Club
"Pairing Great Wines with Great Music"
530 Main Street
Napa, CA 94558
(707) 251.5833
www.silosjazzclub.com

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