Monthly Archives: April 2013

Ceviche and Margaritas; Corn and Zucchini

I think I could live on ceviche and margaritas.  I’ve come close to trying, when Lori and I have spent time in Mexico, and I’m pretty sure I could do it.  Definitiely would be fun to try!

As you might have guessed by now, I’ve been thinking about ceviche and margaritas lately, so when I found out that our younger son and his wife and their 2 month old (Jacob and Brittany and Zinnia) were coming over for dinner, and that it was my responsibility for making dinner because Lori would be out of town until the night before, well … ceviche and margaritas.  But other people might need more than just that, so I went searching for something that would complement those flavors.  I found a recipe I had cut out of the San Francisco Chronicle 3 years ago for Peruvian-Style Corn and Zucchini.  A little bit of adding my own touches, and there we had what should have been a nice dinner.  

Well, it was a nice dinner.  Jacob got offered a new job about 30 minutes before dinner, which will provide a significant salary increase, and so we were celebrating. The margaritas were great.  And the corn and zucchini dish was great; highly recommended.  (You can find the recipe on our Food & Wine Pairing page.)  But the ceviche fell flat.  We went with small scallops, and I’m pretty sure they had been previously frozen, even though the fish market didn’t say so.  Texture was all wrong. 

So I’ve still got that ceviche and margarita craving, but we did have a great dinner.  

L’Chaim,

Larry

Plum Blossoms, Frittata and Rosé



Spring has sprung, the fruit trees (plum and cherry for us) are snowing pink and white blossoms down on our backyard, and it’s time to turn away from the heavy winter meals to lighter and fresher ones.  Spring also means fresh vegetables, going to the farmers’ markets, and some lighter wines to go with the lighter meals.  Some of those fresh vegetables include asparagus, green garlic, artichokes and other veggies that you can have fun with.  


So needing a little lift with the first decently warm day we had, a couple of weeks ago, we grabbed some asparagus from the market and thought about what to do with it.  Frittata came to mind, as did a rosé left over from last Summer.  They both hit the spot, with the rosé pairing nicely with the asparagus and bacon frittata.  We had a Quivira 2011 North Coast Rosé, Quivira consistently being one of the best rosé producers in California.  This rosé is
made primarily from Rhone varietals, including estate grown Counoise for the
first time in this vintage.  Nice
and bright flavors (not washed out like a number of rosés we taste), and great
with the frittata.  You can find the recipe on our Food & Wine Pairing page.  

L’Chaim,

Larry