• Limetorrents Browse
  • Now Playing:

    Notes

    Notes - September 24, 2014


    Photo: (L to R) Mark Donaldson, Chris Churchill and Brad Barker pontificating on all things wine and music

     

    Once a month, Chris Churchill, Mark Donaldson and Brad Barker educate and entertain us as they talk about what is happening in the world of fine wine and music. And of course, they drink while they entertain. On this episode, Chris and Mark talk about First Press Chardonnay, Fog Head Highlands Pinot Noir, Château de Gourgazaud Cuvée Mathilde and Casa Silva Gran Terroir Los Lingues Carménère.

    Have a listen!

     

     

     

     

     

    Sign up now for the Imbiber’s Report! Impress friends and family with your knowledge of wine. Attend an exclusive Portfolio Tasting in May. Plus be on the lookout for your chance to be a guest Sommelier on Notes with Brad Barker, Chris Churchill and Mark Donaldson.

     

    Balsamic Grilled Duck Breasts

    - 2 Boneless duck breasts (7-8 oz) with skin on
    - ¼ cup medium quality balsamic vinegar
    - ¾  cup chicken stock
    - 4 Tbsp honey
    - 1 Tbsp freshly grated ginger
    - Kosher Salt and ground pepper to taste

    Preparation:

    Using a sharp knife, cut incisions through the skin in a checkerboard pattern every ¾ inch without cutting into the meat.
    Mix balsamic vinegar, chicken stock, honey and ginger. Pour in a shallow dish and add duck breasts, skin side up. Let marinate for 1 to 2 hours in the refrigerator.
    Remove the duck breasts from the refrigerator ½ hour before grilling them

    Preheat the BBQ, turning on only one burner on maximum heat. Grill duck breasts over direct heat (burner that is on) skin side down for 1½ minutes, turning over once.
    Continue cooking over indirect heat (burner that is off) with cover, skin side down for 8 to 10 minutes. Finish cooking over direct heat uncovered, meat side down for 2 to 4 minutes. If using a meat thermometer, it should read 160F.

    Remove from grill, salt and pepper the breasts and let stand under aluminium foil for 5-10 minutes before serving.

    Duck breast is best served pink. Do not overcook it.

    Sauce:

    While the duck is resting, pour the marinade in a saucepan and let it reduce to half, whisk in small nub of butter to finish the sauce.

    Cut duck breasts into slices and cover with sauce. Serve with your favourite grilled or roasted vegetables.

     

    Notes - August 27, 2014


    Photo: (L to R) Mark Donaldson, Chris Churchill and Brad Barker pontificating on all things wine and music

     

    Once a month, Chris Churchill, Mark Donaldson and Brad Barker educate and entertain us as they talk about what is happening in the world of fine wine and music. And of course, they drink while they entertain. On the next episode, taking place August 27th, Chris and Mark talk about Spinyback Sauvignon Blanc 2013, Domaine Moillard Bourgogne AC Chardonnay Tradition 2012, Bertani della Amarone Valpolicella Villa Arvedi Valpantena DOC 2010 and Château Salmonière 2012 Vielles Vignes Muscadet Sèvre et Maine Sur Lie AC.

    Have a listen!

     

     

     

    Sign up now for the Imbiber’s Report! Impress friends and family with your knowledge of wine. Attend an exclusive Portfolio Tasting in May. Plus be on the lookout for your chance to be a guest Sommelier on Notes with Brad Barker, Chris Churchill and Mark Donaldson.

    Grill roasting is a technique that is great for cooking larger cuts of meat or poultry on your backyard gas or charcoal grill. Roasting over indirect heat is easy and doesn’t require constant attention, allowing you to spend more time with your guests.
    Serve this roast with simple sides that can be made well in advance. Green bean salad, steamed new potatoes and a mixed green salad would be perfect.

    Grilled Oysters Rockefeller

    Ingredients:

    2 Tbs. unsalted butter
    2 cloves garlic, finely chopped
    1 medium yellow onion, chopped
    1 rib celery, finely diced
    1/2 green bell pepper, seeded and  finely diced
    One 10-oz. box frozen chopped spinach, thawed, drained, and pressed  to remove all the liquid
    1/2 cup milk
    36 medium-large oysters, in shell (Fanny Bay)
    1/4 to 1/2 cup shredded mozzarella cheese
    3 Tbs. plain dry breadcrumbs
    Lemon wedges, if desired

    Instructions:

    Light a charcoal fire or preheat your gas grill on high. Oil the grill’s cooking surface. Let the coals burn down to a medium-hot fire or adjust the gas grill burners to medium.
    Melt the butter in a large skillet over medium heat. Add the garlic and cook until you just smell it. Add the onions, celery, and bell peppers and cook, stirring, until soft, about 5 minutes. Stir in the spinach and milk,  and cook, stirring a few times, another 5 minutes. Remove from the heat.

    Shuck the oysters as if you were serving them on the half shell. Pour any liquor from the oysters into the spinach mixture. Place the oysters on a baking sheet. Add about 1 tablespoon of the spinach mixture to each oyster. (You may not use up all the spinach mixture.) Top with some cheese and breadcrumbs. Place the oysters on the grill, cover, and cook until the cheese is bubbling and beginning to brown, about 5 minutes.

    Remove the oysters to a platter and serve with lemon wedges, if desired.

    Notes - July 24, 2014


    Photo: (L to R) Mark Donaldson, Chris Churchill and Brad Barker pontificating on all things wine and music

     

    Once a month, Chris Churchill, Mark Donaldson and Brad Barker educate and entertain us as they talk about what is happening in the world of fine wine and music. And of course, they drink while they entertain. On the next episode, taking place July 24th, Chris and Mark talk about Grove Street Cabernet Sauvignon 2011, Saint Tropez Carte Noire Rosé 2013, Château de Gourgazaud Réserve2010 and Barone Ricasoli Rocca Guicciarda Chianti Classico Riserva DOCG 2010.

    Have a listen!

     

     

    Sign up now for the Imbiber’s Report! Impress friends and family with your knowledge of wine. Attend an exclusive Portfolio Tasting in May. Plus be on the lookout for your chance to be a guest Sommelier on Notes with Brad Barker, Chris Churchill and Mark Donaldson.

    Grill roasting is a technique that is great for cooking larger cuts of meat or poultry on your backyard gas or charcoal grill. Roasting over indirect heat is easy and doesn’t require constant attention, allowing you to spend more time with your guests.
    Serve this roast with simple sides that can be made well in advance. Green bean salad, steamed new potatoes and a mixed green salad would be perfect.

    Grill Roasted Leg of Lamb with herbs and Koslik’s Triple Crunch Mustard

    Ingredients:

    Mustard herb rub
    2 Tbs fresh rosemary leaves
    1 Tbs fresh thyme
    1/3 cup basil leaves
    1/3 cup flat-leaf parsley
    4 medium-sized cloves of garlic
    2 Tbs coarsely cracked black pepper
    2 tsp salt
    2 Tbs olive oil
    Grated zest of 1 lemon
    2 Tbs Koslik’s Triple Crunch Mustard (or course Dijon like Old Style Maille or Country Style Grey Poupon)

    Lamb:

    One 5-lb. / 2.5kg boneless butterflied leg of lamb at room temperature

    Prepare the herb rub and roll the lamb:

    Combine all of the rub ingredients in a food processor (or a mortar and pestle) and process into a paste (try to leave some of the mustard seeds in tact).
    Place the lamb cut side up on a large baking sheet or cleanable work surface. Trim unwanted fat and visible sinew off the leg (be careful not to cut the membrane that holds the leg together). Using your hands, work 1/3 of the rub mixture into the meat. Roll the lamb tightly, starting at the short end. Tie the roast at 2 cm intervals with kitchen twine. Cover the outside of roast with the rest of the herb rub.

    Grill roast the lamb:

    For charcoal grill:

    With the grill uncovered, make a 15cm high hot charcoal bed that covers 2/3 of the bottom grate allowing the fire to burn down for 30-40 minutes until red hot.
    If your grate has a side opening, align the coals with it for adding more charcoal later. Close the lid and heat the grate for 5 minutes. Place the roast on the side away from the fire along with a thermometer.  Cover the grill, close vents most of the way and cook the roast.
    At 20 minutes, check the temperature, it should be between 325F and 375F. Adjust the vents if needed (opening them will make it hotter, closing them will drop the temperature). Add more charcoal if necessary.

    At 45 minutes, use tongs to turn the roast, keeping it on the cool side of the grill (the side that was furthest from the fire should be closest). Check the temperature and adjust vents if necessary.

    Cook the roast for another 45 minutes after turning.  Check the roast’s doneness with an instant read thermometer. For medium rare, it should read 125F to 130F and for medium it should read 135F to 145F.

    When lamb has reached the desired temperature, use tongs to roll it briefly over the hot side of the grill, searing the outside of the roast about 1-2 minutes per side. Place the lamb on platter (to collect juices) and cover with foil. Let the lamb rest for 10 – 15 minutes before carving.

    For gas grill:

    Make sure you have enough fuel to run the grill for at least 1.5 hours.

    This method will only work on gas grills where you can leave an area turned off.  The surface needs to be a little larger than the size of the roast.

    Preheat grill to 350F, leaving 1/3 of the grill off if possible.

    Place the roast in the middle of the unheated surface. Close the lid and check temperature after 10 minutes. It should read 350F.

    At 45 minutes, use tongs to turn the roast, keeping it on the cool side of the grill (the side that was furthest from the fire should be closest).  Make sure the temperate is at 350F.

    Cook the roast for another 45 minutes after turning.  Check the roast’s doneness with an instant read thermometer. For medium rare, it should read 125F to 130F and for medium it should read 135F to 145F.

    When lamb has reached the desired temperature, use tongs to roll it briefly over the hot side of the grill, searing the outside of the roast about 1-2 minutes per side. Place the lamb on platter (to collect juices) and cover with foil. Let the lamb rest for 10 – 15 minutes before carving.

    Notes - June 25, 2014


    Photo: (L to R) Mark Donaldson, Chris Churchill and Brad Barker pontificating on all things wine and music

     

    Once a month, Chris Churchill, Mark Donaldson and Brad Barker educate and entertain us as they talk about what is happening in the world of fine wine and music. And of course, they drink while they entertain. On the latest episode Chris and Mark joined Brad on site at the TD Toronto Jazz Festival to talk about Crazy Uncle Uber Caesar, Weinhaus Ress Rheingau Riesling Trocken 2012, Cigar Zin Old  Vine Zinfandel 2011and Cellier des Dauphins Carte Noire, Côtes du Rhône AC.

    Have a listen!

     

     

    Sign up now for the Imbiber’s Report! Impress friends and family with your knowledge of wine. Attend an exclusive Portfolio Tasting in May. Plus be on the lookout for your chance to be a guest Sommelier on Notes with Brad Barker, Chris Churchill and Mark Donaldson.

    Black Olive and Tuna Tapenade

    1/4 pound Kalamata olives, pitted (check them for pit pieces)

    2 garlic cloves

    1 1/2 tablespoons capers, drained and rinsed thoroughly with cold water

    2 anchovy fillets

     

    1 teaspoon fresh thyme leaves

    1 teaspoon chopped fresh rosemary

    2 tablespoons freshly squeezed lemon juice

    1 teaspoon Dijon mustard

    1 can olive-oil packed light tuna

    Freshly ground pepper

    Turn on a food processor fitted with a steel blade, and drop in the garlic. When finely chopped and adhering to the sides of the machine, stop the machine and scrape down the sides of the bowl. Add the remaining ingredients, except the tuna, and puree to a smooth paste. Scrape down the sides of the bowl, and add the tuna and anchovies.

    Process until you have a smooth paste. Add freshly ground pepper to taste. Transfer to a bowl and refrigerate, covered, until ready to use.

    Yield: Makes about 1 1/4 cups

    Serve with crusty bread.

     

     

     

     

     

     

     

    Notes - June 11, 2014


    Photo: (L to R) Mark Donaldson, Chris Churchill and Brad Barker pontificating on all things wine and music

    On this special edition of Notes, Brad and Chris were joined in studio by the Crazy Uncle team Bruno and Davide Codispoti to talk about their new product, the Crazy Uncle Uber Caesar.

    Have a listen!

     

    Sign up now for the Imbiber’s Report! Impress friends and family with your knowledge of wine. Attend an exclusive Portfolio Tasting in May. Plus be on the lookout for your chance to be a guest Sommelier on Notes with Brad Barker, Chris Churchill and Mark Donaldson.

     

     

     

     

     

     

     

     

    << Start < Prev 1 2 3 4 5 6 7 8 9 10 Next > End >>

    Page 7 of 10



    CURRENT TOTAL

    $191,118!!!

    $58,882 LEFT TO GO!

     




    New York Festivals Awards

    The Jazz Messenger

    Sign up to receive our weekly e-newsletter, The Jazz Messenger.


    Jazz Calendar Login

    Forgot your password? Forgot your username?