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I have been following the Delish<\/em> recipes on Facebook for some time. The recipes look catchy, fairly simple & straightforward and the fast-motion video clips help with the techniques to use. The last clip invariably shows a fork digging into the finished product; and even if it\u2019s something I wouldn\u2019t like, I find myself thinking: \u201cI gotta give that a try!\u201d <\/p>\n The featured recipe from a couple of weeks ago was \u201cChicken Parm Burgers\u201d\u2026 not only did the recipe (and video clips) entice me, but there was a \u201ctickler\u201d advert for a Delish<\/em> cookbook Eat Like Every Day\u2019s the Weekend.<\/em> I immediately ordered the book. What can I say? The recipes are diverse, fun & easy to follow; the photography is top stuff (too bad, no video clips); and the writing is very good, laced with wit and a touch of smart-ass.<\/p>\n About the Chicken Parm Burgers, this is the lead text: \u201cThese are for everyone who loves the idea of making Chicken Parm but who don\u2019t actually want to deal with the whole dredging thing. The chicken patties simmer in marinara, so they\u2019ll never turn out dry.\u201d Homerun, out-of-the-park!<\/p>\n Wine? Comfort food calls for comfort wine<\/em>\u2026 heretofore referred to in these pages as \u201cbistro & caf\u00e9\u201d wines. Italy abounds with Reds that I would so classify: Barbera, Valpolicella, Montepulciano, Primitivo & etc. And certainly these wines would fit to a \u201cT\u201d. But there are other Reds that would also pair superbly with this dish that come from other Countries and Regions. One of my go-to sources for this style of wine is the Southern Rh\u00f4ne and the French South. These are areas noted for their tasty blends that have beautiful fruit, and a palate cleansing level of acidity that works so well alongside of food. Have a bite of food, take a sip of wine, talk, have a bite of food, have a sip of wine, talk \u2014 and repeat \u2018til wine, food and charming anecdotes\/observations are finished.<\/p>\n This wine recommendation is from an area that was part of Spain up thru the 1600s. And the varietal blend is not only typical for the French South, but could just as easily pass muster in Montsant and the Priorat from the other side of the Pyrenees! <\/p>\n Penya Rouge \u201915 (C\u00f4tes Catalanes, France) Ingredients<\/p>\n \n6 ounces of Tanqueray Gin Directions<\/p>\n n.b.<\/strong> I used slices of fresh mozzarella instead of the shredded kind. There is something about a thick slice of mozz that puts a smile on my face. My bun of choice is sesame topped. Something else that makes me smile! <\/p>","protected":false},"excerpt":{"rendered":" I have been following the Delish recipes on Facebook for some time. The recipes look catchy, fairly simple & straightforward and the fast-motion video clips help with the techniques to use. The last clip invariably shows a fork digging into the finished … Continue reading
<\/strong>Cases-de-P\u00e8ne is a tiny village in the Roussillon region of Southern France, just 30 miles north of the Spain. Ceded to France in the mid 17th century, the area is still known as \u201cFrench Catalonia\u201d. The 2015 Rouge is a blend of 52% Grenache, 36% Carignan and 12% Syrah fermented and aged in tank. This medium-bodied blend is packed with flavor, offering aromas of plums & cherries with smoky notes. The palate yields red and black fruits, spices, a hint of bacon, and silky tannins. <\/p>\nChicken Parm Burgers<\/h4>\n
\u00bd ounce of Noilly Pratt Dry Vermouth
1 lb Ground Chicken
\u00bd cup Italian breadcrumbs
\u00bc cup fresh chopped parsley
2 cloves garlic, minced
\u00bc cup freshly grated Parmesan
Kosher salt
Freshly ground black pepper
1 tbsp Vegetable oil
2 cups Marinara, plus more for buns
\u00bc cup shredded mozzarella
4 Hamburger buns, toasted
Freshly sliced basil, for garnish<\/p>\n\n