Riesling

Variety of white grapes. The best in the world is produced in Germany in the Mosel region, in France in the Alsace region and Austria. It is also produced in the United States in the State of Washington, specifically in Columbia Valley. 

Variety of white grapes. The best in the world is produced in Germany in the Mosel region, in France in the Alsace region and Austria. It is also produced in the United States in the State of Washington, specifically in Columbia Valley. 

It is a mistake to say that Riesling only produces sweet wines, there are also dry wines. Riesling could be the antagonist of the Chardonnay but lighter and rarely gets in contact with the oak. 

The categories from the driest to the sweetest are: Kabinett, Spätlese, Auslese, Beerenauslese and Trockenbeerenauslese.

→ The word "trocken" in Spanish means "dry"

Styles

 · Sweet
 · Semi-sweet
 · dry

Aromas and flavors

  · Floral
  · Citrus
  · Honey
  · Pineapple
  · Apricot

Pairing

  · Dishes made with chicken, fish and pork
  · Sushi
  · Thanksgiving meals

Characteristics

  · It is a slightly acid wine
  · It is pale yellow with green highlights
  · Cold climates are produced with better results
  ·It usually ages without contact with wood (no oak)

Pinot Noir

Originally from the Burgundy region, France. It adapts to temperate zones, clay and limestone soils with a high amount of calcium (calcareous). Pinot Noir along with Chardonnay are the grapes used to produce Champagne.

It is one of the most difficult grapes to grow — thin-skinned, sensitive to climate and very expressive of its terroir.

In Burgundy, there are three main sub-regions that specialize in its production: Côte Chalonnaise, Côte de Nuits and Côte de Beaune. In Alsace, Pinot Noir produces light red wines with little tannin that are excellent with white meats and fish.

→ The only red grape variety authorized in Alsace

→ It is grown all over the world — France, USA (Oregon, California), Italy, New Zealand, Chile

→ Known as Red Burgundy

→ Pronounced "pee-no nwahr"

Styles: fresh, intense, elegant fruit

Aromas: strawberry, raspberry, cherry, coffee, blackberries

Flavors: vanilla, chocolate, tobacco, spices, forest floor

Color: pale ruby, ruby with orange reflections when aged. Lighter than Cabernet or Merlot.

Characteristics:

• Light to medium body with low tannins and bright acidity

• Best in cool climates

• Usually, ages in French oak but can also be unoaked to preserve fruit

Excellent Pairing for: light snacks, salmon, tuna, duck, pork, mushrooms, tabbouleh, couscous, soft cheeses like Brie.

Tip Chef at Home 360: Serve slightly cool at 14-16°C (57-61°F). Perfect for Thanksgiving and dishes where other reds would be too heavy.

Malbec

La uva más popular en las regiones vinícolas de Argentina es el Malbec, variedad viníferas francesa, específicamente en el Sur Oeste de Burdeos, en la región de Cahors donde se conoce como el vino negro, debido a su color oscuro.

En Argentina se ha cultivado Malbec en todas las regiones vinículas del país, siendo Mendoza la zona principal. El Malbec se desarrolla muy bien en zonas de elevada temperatura y suelos arcillosos y arenosos.

→ En Francia se llama Côt y Auxxerois

→ Argentina es el mayor productor en el mundo

→ Malbec puede encontrarse a lo largo de la cordillera de Los Andes

→ Malbec Luján de Cuyo es la primera DOC de América (Argentina)

Caracteristicas

Sabor: cereza, mora, arándanos, granada, ciruelas, café, tabaco, chocolate

Aromas: mineral, tierra, floral, hierbas y especias

→ Exelente maridaje con cordero, pato, cerdo, carne de res, quesos de cabra

Canarian Puchero

The Canarian puchero is one of the star dishes in the Canarian gastronomy and we can find variants in each of the 7 islands. It was considered a dish of humble origin but today the day has become an emblematic dish for parties and special occasions. The Canarian puchero has its origin in the different peninsular stews, although it is very similar to a stew made in the south of Portugal.
Then my version, it is not the original but it is very good. Any comments or criticism will be welcome.


¼ lb green beans
2½ lb potatoes
3 sweet potato / white sweet potato
3 corncob / pineapples of millet
2 courgettes / bubango
1 lb ribs of beef
½ lb pork ribs
1 lb. meat for stewing
2 sausages (optional)
6 chicken thighs without skin
½ pumpkin
4 cloves of garlic
1 chopped onion
3 chopped tomatoes without seeds and without skin
1 lb chickpeas
1 tablespoon sweet paprika
1 cabbage
2 large carrots
1 garlic leek
Olive oil
1 bay leaf (optional)
Salt and pepper to taste

Soak the chickpeas the night before. In another bowl soak the salted ribs (if they are used).

In a large pot place the meats and the chickpeas. Cover with water and cook for about an hour. Remove the foam that forms on the surface.
Peel and cut the vegetables into large pieces.

In a pan with a little oil sauté the onion, garlic, tomatoes, bay leaf (optional). Cook until the vegetables are soft. Add the sweet paprika (paprika). Set aside.
Add the sofrito to the meat. Add corn, potatoes, sweet potato. Cook for half an hour. Add pumpkin, beans, cabbage, zucchini and garlic leeks. Cook until the vegetables are soft.

Rectify salt and pepper

Other ingredients
Pears
Pancetta
Salty rib
Blood sausage
Bacon

Grilled Veggies

6 tomatoes

1 red onion

3 green onions stalks

1 eggplant

1 zucchini

1 green pepper

1 yellow pepper

3 tbs extra virgin olive oil

Salt and pepper to taste

3 tbs Italian seasoning

Italian seasoning mixture

1½ tbs dried basil

1 tsp dried rosemary

1 tsp dried thyme

¼ tsp dried oregano

1 tsp dried mejorana

2 tbs dried parsley

In a small bowl combine the dried herbs with the olive oil. Let it rest for 15 to 20 minutes.

Cut the the veggies into medium pieces and place them into a bowl.

Cut the tomatoes and remove the seeds with a small spoon or with your finger. Cut into medium pieces.  Set aside.

Coat the vegetables with the oil mixture. Add the tomatoes few minutes before grilled. Place vegetables in a grill basket. Grill over medium heat for 10 to 15 minutes or until vegetables are tender, turning occasionally

Tartar (Vegetales)

Es una preparación de carne o pescado crudo finamente picados pero también se puede preparar con vegetales para personas que no toleran las carnes o los pescados crudos.

Se suelen montar sobre un molde circular que se retira antes de servir.

Al preparar un tartar de carne o pescado es indispensable la calidad del producto, cómo se prepara y las condiciones higiénicas con las que se manipula.

→ Se recomiendo utilizar un cuchillo bien afilado para cortar

→ La carne no debe tener grasas o nervios

→ El clásico steak tartar lleva una yema de huevo, cebollas, pepinillos y alcaparras

→ El tartar de vegetales el tomate es el ingrediente más común

Receta

3 tomates Roma (sin piel, sin semillas)

½ pimentón rojo

½ pimentón verde

½ pimentón amarillo

3 cebollines (ciboulette, scallions)

Manojo de cilantro

Manojo de perejil

Sal y pimienta al gusto

Aceite de oliva

Vinagre balsámico

Cortar tomates, pimientos, cebollín en brunoise (cubos pequeños)

Colocar los vegetales en un bowl, añadir el resto de los ingredientes. Mezclar bien

Emplatar con la ayuda de un aro

Teriyaki Salmon

4 salmon fillets, skin on

¼ cup teriyaki sauce

3 tbs hoisin sauce

3 tbs raw honey

1 orange (juice and zest)

4 scallions chopped

2 tbs butter

3 tbs olive oil

Green beans

Mash potato

Season salmon with salt and pepper for both sides.

In a bowl combine teriyaki sauce, hoisin sauce, scallions, honey, orange zest. Set aside

In a non-stick fry pan over medium heat with olive oil, fry the salmon skin side up for 3 - 5 minutes depending on thickness of salmon. Remove from pan. Add the teriyaki sauce mixture.

Return the salmon to the fry pan and cook for 1 - 2 minutes per side. Remove the fish. Add the butter and cook for one more minute.