Malbec-Off!!!

we invited some friends over for an event we've been talking about for a while. the "malbec off". a blind tasting of various malbecs to see which ones reigned supreme! we invited our friends that have a taste for red wine, and asked each to bring a bottle to sample/share. we ended up with 8 bottles, a very nice variety! everyone got a small tasting glass from each bottle without knowing what it was (the glasses were labeled with letters), and a sheet to write down their opinions. at the end, we all compared what we liked/didn't like. then the letters and corresponding bottles were revealed! (FYI....tony and i agreed that misterio and padrillos were our favorites). a successful venture! we may have to try this again with pinot noir. and zinfandel. and cabernet sauvignon.....

of course we weren't going to have people drinking all of this wine on empty stomachs, so had to put out a spread of snacks. prosciutto and melon is one of those easy-but-fancy appetizers that always seems popular at events like these. sweet, ripe cantaloupe wrapped with thin salty prosciutto and drizzled with a balsamic glaze. this was a combination i was introduced to while i was in italy. it's always impressive, and colorful, and so quick to put together!

i feel that bleu cheese and red wine are the very best of friends. for tonight i made bleu cheese "cookies". i found this recipe one year in the washington post's "christmas cookie" edition. it's savory cookie made with bleu cheese (i always opt for my favorite-maytag) and walnuts. i suppose they're really more of a thick cracker than a cookie? either way, wonderful morsels of bleu cheese goodness!

Blue Cheese Walnut Cookies
3 1/2 oz blue cheese (i use maytag....as i always do)
3 Tblsp unsalted butter (room temperature)
1/2 c flour
1/4 cornstarch
1/4 tsp salt
1/8 tsp pepper
1/3 c walnut (chopped)

-combine bleu cheese and butter in a food processor.
-add flour, cornstarch, salt and pepper.
-pulse until mixed.
-add walnuts.
-pulse just until combined.
-wrap dough in plastic and refrigerate 30 minutes.
-roll dough to 1/4" thickness.
-cut into desired shapes.
-bake 12-14 minutes at 325F

it is that wonderful time of year, that avocados are everywhere. and that means GUACAMOLE!!!! there are few things in the world quite so wonderful as fresh guacamole. i've found that my life is made easier if i make the "salsa" part of the guacamole the night before. it saves prep time the day of serving and gives the flavors time to meld together. i toss diced tomatoes with red onion, jalapeño 

(i like a little kick in mine, but the recipe is just as good without it), garlic, cilantro and lime juice.  i have found that the fresh garlic and cilantro really make all the difference in a good guac and a "meh" guac. then the next day i mash up as many avocados as is needed for the crowd and throw in the tomato concoction. a little sprinkle of salt and that's it! 

since we were tasting malbecs, and most malbecs come from argentina, it seemed appropriate that i make a carne asada with chimichurri sauce! sadly, i never got a picture of the whole steak as it came off the grill. it was too quickly carved and devoured.....so all i have is a shot of these two slices on a plate. but i promise it came out successfully! i had never made carne asada before. flank steak marinaded in vinegar, oil and spices. grilled just until pink in the middle. carved into thin slices and served with this wonderful herbaceous sauce.

the sauce is simple enough, the key is to make sure the ingredients are fresh (and REALLY green)

Chimichurri
1 c cilantro
1 c parsley
3 Tbsp fresh oregano
3 cloves garlic
1/2 red onion
2 Tbsp red wine vinegar
2 Tbsp lime juice
salt and pepper to taste
1/2 c olive oil

-combine all ingredients but the olive oil in a food processor.
-pulse until chopped.
-slowly drizzle in olive oil until combined.

just as good on shrimp and chicken as it is on steak!

for dessert i wanted to continue the argentinian theme, and was thinking what i could do with dulce de leche. of course i settled on cupcakes. duh! there are four different uses of the smooth and creamy caramel in these guys. the cake? has dulce de leche in the batter. the frosting? a dulce de leche buttercream. the center of the cake? a  filling of dulce de leche. and to finish it all of, a little drizzle on the top. these little guys were rich, but soooooooo good!

good wine, good food and good friends. the recipe for a good night! happy may!!