Pedro's Pollo Loco

Combine in blender:
1 c. Pineapple
Zest of 2 limes
Juice of 2 limes
Vinegar
Garlic
Oregano
Tarragon
Rosemary
Thyme
Salt and pepper
Turmeric

Then sous vide a whole chicken for 6 hours at 150 degrees with the marinade in the bag. Pedro finished the chicken off in the pizza oven to crisp up the skin during a relaxing Labor Day weekend after an awesome week at the beach. The crickets sang their chorus to us as Pedro cooked.

Beach cocktails are the best cocktails

We enjoyed another fabulous 2016 Outer Banks vacation this year with the family. You can always count on an honest cocktail at Dad's bar during cocktail hour. Even Hurricane Hermine couldn't stop us!

CHOPT Dressing Clones: Tahini Lemon and Mexican Goddess

I've been spending a lot of time in New York and DC for work. Thankfully, both cities are home to the only CHOPT fast food restaurants in the country and I LOVE this chain. Health, fast meal choices. I particularly love their dressings and have enjoyed making the tahini lemon and Mexican goddess versions so far. Pictured: tahini lemon.

Lemon Tahini

3 heaping tbsp of tahini

1/4 cup fresh lemon juice

Zest of one lemon

One clove of garlic

Salt and pepper to taste

Water to thin

Combine ingredients in blender or food processor

Mexican Goddess Dressing

2 small or 1 medium tomatillo (can substitute green tomato w/ lime juice)

1 fresh squeezed lime juice

1 clove of garlic

1 avocado

1 bunch cilantro

Salt or knorr :)

Water to thin

These dressings go well on a salad with green onions and tomatoes.

Panzanella Salad

This summer, I went on a total tomato binge. Funny, for a person who has never loved tomatoes. Here's an easy, very delicious way to enjoy fresh, never refrigerated tomatoes.

From Ina Garten (always on point!)

http://www.foodnetwork.com/recipes/ina-garten/panzanella-recipe.print.html

Ingredients

3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained
For the vinaigrette:
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
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Directions

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
For the vinaigrette, whisk all the ingredients together.
In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/panzanella-recipe.print.html?oc=linkback

2014 California Sangiovese

We made new labels for our 2014 Sangiovese and entered a couple of bottles into an amateur wine competition this summer through the Washington Country Wine and Jazz Festival benefitting Washington County's Mental Health Association. We didn't win and were disappointed to learn that we were competing against kit wines, but we enjoyed the day tasting all kinds of wines from a variety of local wineries.