- The best dishes at the Food & Wine Classic in Aspen!
- Mingle with the Duke and Duchess of Cambridge for $4,000
- Style 101: wear a tuxedo jacket like Kate Moss
- Get Kristen Stewart's all-drugstore makeup look
- 9 reasons the Summer is making you gain weight
- What are your favorite New York City beaches?
- Hunter Parrish talks Weeds and always being shirtless
- Nick Lachey lists his Bel Air mansion
- Homemade baby food made easy
- 9 money-saving tips for your honeymoon
- New iPhone 5 rumors
- Cameron Diaz I'm a Huge Fan Part 2: surf's up!
Posts for June 22nd 2011
In celebration of warmer weather, there's simply nothing better than a perfectly-charred, ridiculously juicy burger — whether it's packed with high-quality ground beef, beans, poultry, or even pork. Here are a few that we can't stop craving.
At the Food & Wine Classic last weekend in Aspen, I attended a lunch that was hosted by Stella Artois and cooked by Top Chef All-Stars champ Richard Blais. One of the best dishes was the final course: crispy veal cutlets with pickled cherry tomatoes, pine nuts, and buttermilk dressing. I was surprised at how much I enjoyed the tender, succulent veal, which is a cut of meat that comes from younger cows. While I eat lamb all the time, I rarely eat veal, but after tasting Blais's cutlets, I might start ordering it more. They were awesome! How about you?
This sponsored post was written by Olympic skater Kristi Yamaguchi.
As a professional athlete, keeping my body in tip-top shape was my number one priority. Now that I’m a mother, my number one priority is making sure my kids are happy and healthy, which means my fitness routine can sometimes take a backseat. In fact, before my time on Dancing With the Stars, I hadn’t been in a gym in almost three years. That experience rekindled my love of fitness and inspired me to look for more ways to fit exercise into my life. With summer travel season just around the corner, it’s even more important that I get my body in shape without sacrificing time spent with my family on vacation.
I’ve found that an exercise DVD can be just the ticket, which is why I created Kristi Yamaguchi: Power Workout. It is an easy way to get a quick workout in while my daughters are off playing. Here are a few of my favorite moves to get your muscles moving and heart pumping:
An easy move to warm up!
Start with your feet together and move your right foot one step to the right. Step your left foot behind your right foot, then step your right foot to the right one more time. Bring your left foot together with your right foot, then step your left foot once to the left, and bring your right foot together. Repeat from the beginning with the opposite foot. Got it?
Compared to its European counterparts, Grenache doesn't get much love in the American wine landscape, but at the Aspen Food & Wine Classic, wine expert Anthony Giglio lobbied to change that. Giglio hosted a seminar titled "The Great Grenache Smackdown!" that encouraged attendees to taste the difference between various Grenache wines from around the world. During the course of our education, I learned four key facts about the lesser-known Grenache grape. Find out what they are when you keep reading.
Classic shrimp cocktail is one of the world's greatest appetizers. The traditional recipe involves boiled shrimp, but during the Summer, why not use the grill to impart a smoky flavor on the shellfish? That's what this incredible recipe does! The shrimp are seasoned lightly with smoked Spanish paprika before being charred on the grill. Chili sauce and horseradish are combined with seasonings and finely chopped celery for a quick and easy but super flavorful and almost spicy cocktail sauce. When I served these plump, succulent shrimp, they were gone in five minutes. I recommend making a double batch! Get the uncomplicated recipe now.
From Rachael Ray
Grilled Shrimp Cocktail
2/3 to 3/4 cup chili sauce
2 tablespoons prepared horseradish
2 tablespoons lemon juice, about 1/2 lemon
1 tablespoon hot sauce, eyeball it
2 teaspoons Worcestershire sauce
1 teaspoon celery seed, 1/3 palmful
1 rib celery from heart with leafy tops, finely chopped
Coarsely ground black pepper
16 jumbo shrimp, peeled and deveined
2 tablespoons extra-virgin olive oil
1 teaspoon smoked sweet paprika
A small handful parsley, finely chopped
- Combine the first 7 ingredients in a bowl, and season with pepper, to taste. Refrigerate until ready to use.
- Heat a grill pan or grill to medium-high.
- Dress the shrimp with extra-virgin olive oil, salt and pepper, to taste, and smoked paprika.
- Skewer the shrimp onto metal skewers, to ease in turning them, and grill until the shrimp are opaque and firm, about 7 to 8 minutes.
- Pile the shrimp on a serving platter, and drizzle with the sauce or pass the sauce at the table.
"What's the best thing that you ate?" Everyone keeps asking me this question about the Food & Wine Classic in Aspen. While I ate a lot, there are certain stellar dishes that stand out in my mind. From José Andrés's tomato bread to Richard Blais's butterscotch ice cream, here are my favorite bites from the festival.
Popcorn may not be the first food pairing that comes to mind when drinking wine, but Master Sommelier Andrea Robinson thinks it's time to change that.
"Popcorn is great with wine," said Robinson, who discovered the pairing when she was first starting out at New York's International Wine Center.
"I went into the kitchen to microwave some popcorn, and there was a free bottle of Lindemans Bin 65 Chardonnay. It was my first 'Aha!' wine pairing moment." Here are some of Robinson's favorite wine-and-popcorn flavor combinations.
- Thyme popcorn or pesto popcorn with Napa Cabernet. Pesto will bring out the Cabernet's cedar notes, and is a great meat-free bridge to big red wines.
- Wasabi popcorn + Riesling. The wine counterbalances wasabi's heat.
- Paprika or hickory with Pinot Noir. Smoky elements complement the spice notes in a Pinot.
- Aged gouda popcorn with barrel-fermented Chardonnay. "Eating aged gouda with barrel-fermented Chardonnay is like eating unsweetened crème brûlée!"
Have you ever tried eating popcorn alongside a glass of vino?
Source: Flickr User Mike Miley