Friday, February 18, 2022
Pasta with Chicken Ragu Sauce Recipe
Thursday, February 17, 2022
Great Vintage BAROLO 2016
The star grape in Italy’s northern Piedmont is nebbiolo, named for the misty fog that drifts over the hills at harvest time, when aromas of white truffles and fermenting wine fill the air. It’s the Italian equivalent to Burgundy’s pinot noir, as important to the region as cabernet is to Napa Valley.
Nebbiolo is a tricky grape, thin-skinned and difficult to vinify. To fully ripen, it requires a long growing season, which tames its famous tannins yet lets the wine age in deliciously complex ways. The haunting blend of licorice, cherry, and floral aromas along with its layers of complex flavors and elegant structure are key to the appeal of its most famous wine: Barolo, named after both a village and a part of the region.
In 2016, wine growers were anticipating a magnificent vintage before they picked a single grape. For starters, the weather was perfect throughout the growing season, says Jimmy Minutella of Renato Ratti, whose single-vineyard Barolo Rocche dell’Annuziata ($105) brims with a rose-petal bouquet and glides over the tongue like velvet.
No heat waves, frosts, or hailstorms interrupted the season. The months of July and August had low humidity and temperatures that were above average but no hotter than 95F. Occasional rains prevented heat stress. September brought cooler evening temperatures, extending the growing season.
But labeling 2016 a great vintage for Barolo is not only a reflection of the weather. Add some science: The local government’s agriculture department and faculty at the University of Turin check the quality of grapes by measuring components such as sugar levels and acidity in clusters plucked from 15 strategically chosen Barolo vineyards. “We start with data,” says Matteo Ascheri, president of the regional consortium of winemakers in Piedmont, which represents more than 500 producers.
To the analyses and their implications for the final product, the consortium added ratings from producers and critics at a Nebbiolo Prima preview event in Alba earlier this year, as well as from global sommeliers and critics like me, who tasted the wines in New York in February. Afterward, all were averaged together to come up with the final official score, which rang in at an almost-perfect 99.3 out of 100 and was announced at the first Barolo Barbaresco World Opening gala dinner. There were 200 producers on hand.
“This is one of the best vintages I’ve ever made, with 35 harvests on my shoulder,” said Luca Currado, winemaker at Vietti s.r.l., whose stunning single-vineyard Barolo Rocche di Castiglione ($200) nicely illustrates the character of the year: perfect balance, along with expansive anise, mint, and spice aromas; dark plum and cherry flavors; plush, smooth texture; and the structure to age for 30 years longer.
Thursday, February 10, 2022
How to Make Sunday Sauce alla Bellino
The BELLINO FAMILY
Lodi NEW JERSEY , 1940
Left to Right : Nonno Phillipo Bellino, my Mother Lucia Bellino,
Nonna Giuseppina Salemi Bellino, and my uncle, Tony Bellino ..
BELLINO On SUNDAY SAUCE
Sunday, February 6, 2022
The Perfect BURGER Recipe
OPTIONAL INGREDIENTS: Sliced raw Onion or sautéed Onions, Bacon, Mustard, Pickles, Lettuce, Tomato
DUDE BURGER COOKING INSTRUCTION:
Saturday, February 5, 2022
Recipes For SUPER BOWL SUNDAY Wings Chili Guacamole
ALSO GREAT SUPER SUNDAY GAME DAY Recipes
The BADASS COOKBOOK
Make Deviled Eggs, Badass BBQ SPARE RIBS,
KFC CHICKEN, SLOPPY JOES
CHILI For a CROWD, BADASS CHICKEN WINGS and more
In THE BADASS COOKBOOK
AWESOME CHICKEN WINGS
Johnny Cash
FUCK YOU !!!
Find The WORLDS COOLEST Tee SHIRTS !
...
Friday, February 4, 2022
A Bit about FLorentine Steaks Bisteca Steak
Sunday, January 30, 2022
How to Cook Perfect STEAK Recipe
- Season your Steak liberally with Salt and fresh ground Black Pepper.
- Heat a heavy-based frying pan until very hot but not smoking.
- Drizzle some oil into the pan and leave for a moment.
- Add the steak to the pan.
- Sear evenly on each side for our recommended time, turning every minute for the best caramelised crust.
- After you have turned the Steak over to its second side, after it has cooked for 1 minute on the second side, add a nob of butter to the pan.
- When the butter melts, baste the steak with the butter for the last minute of cooking by, using a spoon, pour the melted butter over the top of the Steak.
- Leave to rest on a board or warm plate for about 5 mins.
- Serve the steak whole or carved into slices with the resting juices poured over.