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Bacon Wrapped Albacore Tuna

“A tuna steak and salad? Seventy bucks. Welcome to Los Angeles.” Mark Zupan

For the tuna

2 trimmed sushi-quality albacore tuna loins, each about 1-1/2 pounds

Course sea salt

Freshly ground black pepper

Extra virgin olive oil

6 to 8 strips of thin cut artisanal bacon

Pepper Cream Sauce

6 tablespoons unsalted butter

2 large shallots, peeled and finely diced

1 tablespoon freshly ground peppercorns

1/4 cup of Cognac

1 cup dry white wine

1 1/2 tablespoon of Dijon mustard

1 cup of heavy whipping cream

Course sea salt

1 1/2 tablespoon of fresh tarragon chopped, plus extra sprigs for garnish

1/2 lemon

Tuna- Sprinkle tuna loins with salt and pepper. Drizzle with olive oil. For each loin, cut 4 lengths of butchers string, about 12 inches long, and lay them parallel to each other (about 1 1/2 to 2 inches apart). Place a strip of bacon in the center, perpendicular tot he strings. Lay a tuna loin on the bacon. Lay two more strips of bacon on top of the tuna (3 if it’s a large loin), bring the strings snugly over the loin.

Grill on a grill grate until the bacon and tuna are seared, 2 to 3 minutes. Turn with tongs to sear the remaining sides. The interior of the tuna should retain its rosy color; do not over cook. Transfer the tuna to a cutting board.

In a heavy saucepan over medium heat, add the butter once the saucepan is hot, then add the shallots. Cook the shallots until they are translucent and soft. Add the black pepper and Cognac. Add the white white, and bring to a boil; reduce by half. Stir in cream and mustard and let the sauce simmer until it coats the back of the spoon. Add salt to taste. Stir in chopped fresh tarragon and squeeze of lemon. Remove the strings, and enjoy.

This would go great with our Estate Cab. Franc. It scored a 94 in San Francisco, and won double gold. IMG_0271

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Baked Chicken and Magical Mashed Potatoes

Food is not just fuel. Food is about family, food is about community, food is about identity. And we nourish all those things when we eat well. Michael Pollan

Magical Mashed Potatoes

5 lbs of potatoes  4 ounces of butter, 2 cups of milk, teaspoon of salt

Potato ricer, and a mixer

Peel the potatoes, and cut them into small pieces, cover them with water, and start to boil. Add a teaspoon of salt to your water. Once the potatoes are boiling, check them with a fork to see how if they are soft. Drain the water off the potatoes, and in the mixing bowl add the 4 ounces of butter.

Spoon out the potatoes to the ricer, and push the potatoes through the ricer into the mixing bowl. Continue until you are finished. Add about 2 cups of milk, you may need a little more or a little less, it depends on how fluffy or pureed you prefer your potatoes.

Baked Chicken

Stop buying your bread crumbs! When your bread is starting to lose it’s freshness, leave it out so it can become dry. If you have a food processor, put the pieces of bread in there, and store your bread crumbs in a container or plastic bag. What are you going to need?

Chicken,  3 cups of bread crumbs, 1 cup olive oil, spices and herbs you like, use at least a teaspoon of each, Italian Parsley, Oregano, Basil, Cumin, Salt, Pepper, Garlic, Tarragon, Sage and Rosemary are our favorites, but you can add what you like. Three bowls are needed, and a cookie sheet.

Preheat your oven to 450, wash your chicken and put it in a big bowl, Your going to need three bowls. One bowl for your chicken, one bowl for olive oil, and one bowl is going to have the fine breadcrumbs and all your herbs and spiced mixed together.

Give your chicken a bath in the olive oil, and then your going to roll the piece of chicken in the bread crumbs. Add each piece to the cookie sheet.

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It takes about 30 minutes to bake your chicken. Make sure they are crispy and brown before you take them out of the oven. The naked ones I have in the oven are ones I save for lunches. They are just given a olive oil bath, and herbs and spices.

Enjoy!

 

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Traveling, Pouring, and Having Fun

“We should come home from adventures, and perils, and discoveries every day with new experience and character.” Henry David Thoreau

 

One reason why I haven’t been able to keep up with my blog is because I haven’t been able to keep up with my own life.

Honestly, I need a vacation!

Recently, I have been gone just about every weekend. A few weekends past, Sunni and I went to Los Angles. OMG! So, in Los Angles double yellow lines are only suggestions to the people that reside in the area. If you are a visitor in the area of Los Angles make sure that you remember that it is like driving in the wild, wild, west. If you’re in the fast lane, you better being doing at least 70 MPH. AT LEAST…wink, wink.

When I am done working at a venue, I like to take a little side trip to learn something. This particular time, it was going to Mission San Juan Capistrano. Sunni and I rented the head sets, and were off on our adventure through the Mission. It was so beautiful and informative. Here are some photos of our adventure…

 

 

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Olive Oil Pancakes

Not only do we have our Sunday dinners together, but we also enjoy our Sunday breakfast. Anyone that has been to my house knows that I use olive oil for cooking, and that is no different with my pancakes.

 

 

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old fashion bowl

What are you going to need?

2 cups of all purpose flour                        1/2 teaspoon of baking soda

1/2 teaspoon of salt                                       2 large eggs

1 1/2 cup of milk                                         3 tablespoons of Olive oil

Mix all your dry ingredients first, and then add the wet ones. Get as many as the lumps out with the whisk as possible.

While you are mixing the wet ingredients, you may want to turn on your stove top so the skillet gets hot before adding your butter or your olive oil to the skillet.

Use a ladle or a bog spoon to scoop some batter to add to your hot and now oiled or buttered skillet. Depending on the size of your skillet or griddle you can do many or a few, but you will want to flip once tiny bubbles appear on your pancakes.

Once you have them on the plate you or your guests can decide if they want butter or jam on their pancakes. We use hartley farms jams, not only are they our neighbor, but a friend that makes awesome jam!

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Come and Go

“Every oak started out as a couple of nuts who stood their ground” Henry David Thoreau

It’s always sad for us when we loose a tree. One of our oak trees that stood beside the house had to be cut down, and sawed to pieces. The ground squirrels made too many homes under the tree, and she became weak. She became so weak that one of her limbs just came crashing down on the sidewalk. Thank God, no one was around the house at the time. I came home to find the limb was just dead inside. We had someone come out to take a look at her, and tell us if she had a chance of survival.

The damage had already been done the tree was dead all the way though to the trunk. The best thing we could do is cut her down, and saw her to pieces. We did just that, and now the logs are still sitting on the farm.

I want to rent a chipper, put everything we can in there, and utilize the chips in the chicken houses. The chickens can use it as fluff material, then our old tree will become compost, eventually ending up fertilizing something on the farm…making her life come full circle, giving life to others organisms on the farm. IMG_9625

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Templeton Farmers Market

“The farmer is the only man in our economy who buys everything at retail, sells everything at wholesale, and pays the freight both ways.” John F. Kennedy

Recently, I was at the Templeton Farmers Market. I loved seeing all the farmers there selling what they grow on their farm. I haven’t got to the point that I can sell my wares at a Farmers Market, but I did have our wine there to taste for that day.

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Before I actually set up, I was walking around the outside of the perimeter of the park. When I look at the prices of items that are for sale, I just can’t believe that the prices were pretty on par with super market prices.

 

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Oso Libre

My husband and I met Chris through another friend. We knew him before we owned a winery ourselves. Roberto and Chris took a trip to our 500 acre ranch, where Chris fell in love with our land. He uses the land for his cows. His cows run on the ranch before they go on to become his famous angus burgers.

His family got the name Oso Libre (which means free bears) from their name… Chris and Linda Behr and one of his sons Jeff Freeland and his wife Elizabeth…with the blend they came up with Oso Libre…pretty cool!

I can personally attest to the quality of the wines. One of my favorites, is the 2014 Volado Viognier, it’s crisp, and dry, yet refreshing. I believe every time I have been over to visit I have to purchase a bottle of it. It goes so well with chicken or fish. Although it is fantastic when paired with a meal, it is good enough to stand alone.

The tasting room is beautifully decorated, and the ambiance is warm and inviting. It is refined elegance! The staff welcomes everyone that comes through the doors.