In the States, it’s that time.
Time to celebrate our country by shooting off fireworks, gathering with family and friends, and eating and drinking good food and libations….
Sounds like a good plan for the weekend, no matter where you are, right??
So, with this in mind, today’s post is a celebration of a grand weekend ahead and I’m going to feature 2 of my absolute favorite things that I love to share with friends and family this time of year….
A superb, refreshing rosé and my most excellent (if I say so, myself) ceviché recipe.
A little story here….I love developing menus, with accompanying wines, for occasions all throughout the year, for all seasons.
In the fall, I have Autumn Solstice and “Day of the Dead” celebration menus and wines.
During the holiday season, I have menus, wines and movie watching theme nights that go on for 12 nights between Thanksgiving and New Years Day (keep an eye out – more on that very soon!).
And, during “Awards Show” season, I have a tried and true party menu, with wines, that is pretty bad-ass and delish. Watching the Award shows (Golden Globes, SAGS, Oscars) with friends, with wine and food, is a MUST in my life. I’ve been holding some kind of “viewing party” for over a decade now.
That’s just an example, but really, the thing to know here is that I love any excuse to cook, share some great wine and gather with my favorite peeps!
4th of July…Long Weekend….Happy Weekend!
In honor of 4th of July AND for my lovely subscribers outside of the US (Australia, UK, Germany, Canada…thank you!), here are 2 of my favorite things…I do hope you will give them a go!
For this hot, sunny weather in my corner of the world, I will be drinking lots of rosé (I know, shocking!) and making my own personal recipe for ceviché. I’ve altered this recipe several times over the last two years and feel as though this is
My best ceviché yet
Ingredients (serves 4)
4 tablespoons of orange juice
1 small mango, chopped
1 small red onion, diced
handful of cilantro, chopped
1 ripe avocado – cubed
4 tubes, sliced into rings, squid
handful of squid tentacles, blanched
1/4 lb Ahi Tuna Steak, cubed
3 Sea Scallops, diced
(you can switch out any ingredient and add salad shrimp as substitute, if you desire)
Prepare your squid by gently boiling water and blanching. Put squid in a bowl and set aside to cool.
Squeeze your limes into a bowl.
Add red onion, ahi, squid and sea scallops, cover and refrigerate for at least an hour (2 hours is better) -the lime juice will “sear” the fish.
Add OJ, mango, cilantro, avocado and toss well. Put back in the refrigerate for 15-30 minutes. Then serve!
Serve with Hint of Lime Tortilla Chips (seriously, the best!)
Freshest, Yummiest Celebration Rosé
2012 Coteaux D’Aix-En-Provence
This IS the freshest, tastiest, easiest drinking Provence rosé! Especially for the price (at $11.99 its soooo easy on your wallet!).
50% Syrah, 30% Grenache, 20% Cabernet Sauvignon – the color is stunning and the taste…even better.
In the glass, on the nose, you get aromas of wild strawberry and watermelon, with a bright yet broad mid-palate and crisp (refreshing!) finish.
This wine is happiness in a bottle. Try it tonight and this weekend! A great afternoon sipper (with the ceviché or even a burger).