Appetizer: 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.

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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