MattBites

Drinking By Color And The Eye Exam From Hell

Like many of my seasonal affectations, I'm always delighted when citrus season rolls around for three main reasons:  One: because it means the plump, juicy oranges from my tree will soon be ready and two: meyer meyer meyer meyer meyer meyer lemons, and three: blood oranges. And now that all are here I really don't know what to do with myself. I'm pretty sure the guys at my farmers' market are glad I've stopped running up to them each week asking the same question over and over again.

Unlike autumnal produce (which always seems so exciting but after about 2 weeks I am ready to move on), I could never ever tire of blood oranges.  I wish I had them year round. And here's where my craziness really kicks in: I enjoy them just as much for their color as their flavor. Correction: even more so, I think. There's really nothing else like that color. Crimson with hints of sunshine, pink with a touch of vermillion. And the juice? Such an amazing coral and ruby hue, depending on how the light hits it. I've been known to juice several oranges and stare at the pitcher for hours in appreciation of that color I hardly see throughout the year. And trust me, I know my colors.

That reminds me about the last time I went to have my eyes checked and the doctor made me identify those strange numbers on a swirly dotted chart. She kept asking me to find the purple number and I couldn't. We went back and forth with different charts until she finally asked me how long I have been color blind. What the hell did that mean, color blind? She then said if I wasn't able to find the subtle differences between colors I must be color blind and I didn't know whether to laugh or pinch her right there on the spot. She swore I had a problems with identifying colors based on a 3 minute exam. Excuse me sister, have you any idea what I do for a living? Trust me, if I had trouble identifying color I'd know about it.  The reason I don't see a purple "twenty-six" is because that's not purple, it's pink and it's 1765 or so and not a 255 or 520 on the official Pantone chart thankyouverymuch, and I think YOU need to learn colors before you tell someone who's very existence depends on color theory and harmony that they're color blind while giving them the tiniest little freak-out of a panic attack.

I feel much better now. Oh yes, juice.

So while I'm busy experimenting a variety of blood orange recipes over the next week I thought I'd write about the drink that always welcomes their arrival in our house. I actually keep a bottle of Campari on hand for this very moment and relish the ritual of those first-season oranges. And that's because not only do they taste heavenly but because I like the color: a blend of Pantone 187 with touches of 1797 and 703. And not Pantone 520.

Even if you are a doctor.

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Blood Orange & Campari Cocktail

I like simple drinks that bring out the best of each ingredient; this one does it perfectly. You can sweeten the drink with a touch of superfine sugar if the bitterness of Campari bothers you, but I happen to love love love it. It's also a great base for granita. And you could even add a  splash of soda to this drink but I like the point when the ice melts just a bit and melds everything together.

3 ounces freshly-squeezed blood orange juice
1.5 ounces Campari
super fine sugar, to taste

Mix orange juice and Campari in shaker and mix well; add sugar for sweeter drink. Pour over cocktail ice and garnish with orange slice. Makes one cocktail but you might as well make a batch because it's really really tasty.

Grenadine Revisited

Why yes I'm fully aware that this photo looks like a crime scene and yes, I realize it's a bit over the top and yes, I won't be angry with you for not stopping me when I decided to make grenadine again.

Let me set the stage for you: extra poms on the kitchen counter, some vodka, a friend in town, pink hands, you get the picture.

And you'd think I would have learned my lesson already, sheesh.

But I must admit it was well worth the effort. Homemade grenadine is nothing like that bottled stuff, and every year I look forward to making a few batches and staining everything within 12 feet of me and my cutting board. It really makes all the difference in a cocktail and I suppose you could use it for other non-celebratory purposes.

Cheers!

Basic Grenadine Recipe
Because I like the tartness of pomegranates I usually go easy on the sugar, or I omit the sugar completely when making a reduction. This allows me to use my syrup not only in cocktails but as a dressing or marinade for savory recipes. It can also be made with honey.

2 cups pomegranate juice (I can't advise you on a good method because I always make a mess no matter how hard I try)
1 cup sugar (or less if you prefer it not so sweet)

Bring juice to a simmer over medium heat and cook until reduced by half. Reduce heat and add sugar, stirring constantly until it dissolves, about 2 or 3 minutes. Allow liquid to cool completely and then refrigerate. It should last about 1 week.

Thoughts On Rosé

Sometimes I wonder which I enjoy more: rosé wine itself or the situation that accompanies it. Heck, it must be both. Rosé puts a smile on my face and it's best shared with good friends under plenty of warm yellow sunlight.

Paul and I were talking last week about rosés and how soon I will enter my pink phase (even though we had a dress rehearsal in Argentina's summer month during February, drinking our share of a very happy Ciclos rosé with our friends at the pool). I told Paul he should post an entry on Rose´and he was a bit hesitant. But why? He knows so much, can recommend some good ones, and he's a fan, too. I was happy to see he wrote about them, and it's the best, most succinct thing I've ever read about one of my favorite wines.

He even gives his readers a little assignment, and I'm definitely up for the challenge. Are you?

How many of you have your own personal wine guru, someone who guides and advises you and introduces you to the most delicious bottles of vino you'd ever taste?

I do. And his name is Paul.

I'm the first to admit that I am woefully ignorant when it comes to wine, and it's a reason I choose not to blog about it. I drink a glass every day with dinner and I have a very basic textbook understanding of varietals, but I'm on the amateur side of the wine discussion. And I'm ok with that. I've had the pleasure of touring and staying at numerous wineries over the years (a perk of being in the food bizz indeed!) and have met some amazing wine folks, but I'll still admit that I'm intimidated by it all. And I'm not afraid to say it. That's where Paul comes in.

Paul is our best friend and has been working around wine for years. He spends several weeks a year in France tasting, buying and sampling, and if I didn't love him so much I'd be green with envy. Wait, I still am. But perhaps the reason I've never educated myself further is because Paul is always there for me, asking me what I've enjoyed lately and introducing me to things that really blow my mind. Whether we're sitting around his pad in San Francisco sipping Bordeaux or bringing along a new favorite to dinner when he visits us in Los Angeles, I can always expect to enjoy some incredible wines whenever I'm with Paul.

Now Paul is sharing his thoughts-and his good taste- with the blog world with his new blog Champion Wine. It's still very new and Paul admitted he didn't know how long he would maintain the momentum of a blog, but reading his first few posts it's clear he has a lot to say and won't run out of ideas any time soon (yes, I'm gingerly applying pressure to you, Paul). I'm looking forward to his opinions (he's got tons, trust me!) and personal stories as well as the nice images he takes of French winemakers who for some reason always seem to be easy on the eyes. Maybe that's because, just like the wine, Paul picks the best ones every time.

Please send Paul twinkles (if you're an old skool whole foodser you might get that reference) along with well wishes by visiting his site at Champion Wine.

Or "how I learned to enjoy beer through spices and genetic counseling"

Excuse me, but I may have jumped the gun a bit on this beer recipe. Cinco de Mayo isn't until next month, but with all the Mexican recipe testing that has been happening at our house I just assumed it would be ok to pre-drag out the festivities a bit...even if Cinco de Mayo isn't as big of a celebration as September 16th. But then again, do I really need an excuse to get my party on? I don't think so. Besides, I really just want to get something off my chest.

I've always been a fan of a good bloody mary. Heck, I'll even enjoy a bad one. I'm easy that way. The combination of spirit, heat, ice, and a kick has always done me right. Add to the concoction some edibles in the form of olives and celery and yes, I'll skip lunch and have another, thank you for asking! However, in a newly revealed fact that is sure to cause damnation among my family members (all of which read this lil ole site), I must publicly "come out" about something.

No, it's not that, silly. Ain't a closet big enough to contain me.

I'm talking about cerveza.

That's correct!

I don't drink beer!

Now before my family disowns me (I have a brewmeister for a brother-in-law, even) I want you to know that I have tried to enjoy beer. Believe me, I have tried! And if you think it's strange for a chubby latino who savors family get-togethers and mariachi music to not drink beer then I must tell you that you couldn't possibly be more perplexed than I. Convinced it's a genetic defect, I know that somewhere in the universe there is a strand of DNA with an extra beer nobbly bit on it that was supposed to be mine, damnit, and had my parents let me drink beer as a toddler than we could have identified this abnormality much earlier and I could be enjoying a relatively normal life instead of the wine-and-rum swigging (not together!) ways I have learned to embrace as a pathetic substitute.

Thanks Mom, thanks Dad. Really, thanks.

But maybe I should go easier on Ben and Helen.

Two years ago next month we traveled to Austin for our wedding. Seeing as it was our "committment ceremony" weekend we splurged and stayed at the San José on South Congress. If you've been to Austin I have no doubt you've either been there, seen it, driven by, or heard that it's quite simply the coolest place to stay. And it is. My description could never do it justice–it's just a groovy, magical place. And when I wasn't freaking out over the fact that I was about to get married or that the photographer was running late I learned to calm my nerves by heading to the bar and ordering a beer-based drink called a Michelada on the advice of a friend. I was sure it was going to be disgusting and unpalatable.

Beer with what? Tabasco beer what? Salt? Ice cubes? Shut the hell up.

And then I remembered my friend mary– miss bloody mary. It all made sense.

As if the clouds parted and a boozy angel brought down a frosty mug, I took my first sip of the cerveza preparada expecting to be horrified. I had the opposite reaction; it was cold, flavorful, salty, delicious and filling. So I had another one. And then another one. And before long I wasn't so nervous about exchanging vows in front of my entire friends and family. And in case you're wondering, no, I wasn't drunk the day of the ceremony...that happened 13 minutes after it was over, silly.

While I may sip a beer now and then, it doesn't take much to get me to whip up a batch of Micheladas. You probably have all the elements in your kitchen: salt, pepper, a lemon or lime, some ice cubes, soy sauce or maggi seasoning and a dash of hot sauce. Just squeeze one lime into a glass, add a dash of black pepper, a few shakes of tabasco and soy sauce, ice cubes and top with beer. Because it's such a regional recipe, I've seen variations that involve tomato juice, v8 or even Clamato. Celery sticks even. It's hard to mess it up, really.

Now if you'll excuse me, I have some family damage control to tend to. And if you're in Austin, make sure to stop by and say hello to my friend Bobby at the San José Hotel and ask him about his monkey bread. I'm craving it right now.

Along with a michelada.

Dear Mommy and Daddy, you know I am only being silly. I don't blame you for a thing. If anything, I might fault you for making me so incredibly handsome and athletic. Hahahahahaha I crack myself up sometimes!

Spring is one of my favorite seasons. Leaves and blossoms quietly sneak up on you, the days get longer and warmer and you can't help but feel happy and jovial when mother nature taps you gently on the shoulder and reminds you how amazing she is. And now that spring is almost here and the grill's been cleaned after months of hibernation, it's time for get-togethers and grill parties. I'm doing my best to save the true grilling for summer, holding back on full-flavored meats and ribs and doing nice springtime things like salmon and plenty of happy little spring vegetables. It's sometimes difficult not to jump the gun when you live in a place with mild seasons. However, one thing I won't need to wait on is having a selection of pitcher drinks to everyone to enjoy.

Last year I wrote about some tasty make-ahead drinks that went well with really hot days, but this time around I'm going to tone it down just a bit. We can always get crunk in July. Oh, and please remind me never to use the word crunk again. I'm almost 40 for pete's sake.

These drinks are a bit lighter in alcohol than a big pitcher of mai tais or margaritas. It's most likely due to the fact that I am getting older and the stronger spirits tend to shake me up a little bit too much for my liking. I enjoy a lighter, constant level of innebriation that begins at 10am. I mean really, who doesn't? But still, they are alcoholic and should be enjoyed in moderation.

I'm a huge fan of campari and aperatifs in general. There's something so grown up about them. Plus I crave that sweet, herbal bitter flavor and love the balance when it's added to fruit juices or soda water. This recipe is adapted from Donna Hay and calls for blood orange juice but I've found that regular orange or tangerine juice works just as well. Serves 4.

3/4 cup Campari
1/2 cup cranberry juice
1 cup orange juice
lime wedges for garnish

Mix ingredients and pour over ice.

This drink is an adaptation of a cocktail we discovered last month at Home Hotel in Buenos Aires. It's different and delicious – I'd never even think of using sake as a base for a drink! I've veered from their version a bit by omitting vodka and adding white grape juice for a tiny bit of extra sweetness. Serves 4.

1/4 cup simple syrup
1 1/2 cups dry sake
1/2 cup white grape juice
32 or so grapes, but who's counting?

Add 8 sliced grapes to a glass and muddle gently to release some juice. Add ice. Mix the remaining ingredients and pour over the grapes and ice.

Zesty and gingery, this ginger lemonade is a slight adaptation on the Pimm's cup, one of my favorite things on the planet. Add extra freshly grated ginger if you want to knock your socks off, but hopefully you'll be outdoors wearing sandals so your socks will already be off. So nevermind.

2 cups lemonade
1 teaspoon freshly grated ginger
1 cup Pimm's
lemon wedges for garnish

Mix ingredients and pour over ice. Garnish with lemon wedges and a sprig of mint.

It's hard to mess up with this one. Toss chunks of melon into the freezer ahead of time and use them to keep your drink cool. I am fully aware it's not really melon season but I didn't want to wait. Serves 4.

1 1/2 cups fruit nectar (available in cans or glass bottles, but it's not fruit juice but nectar we're talking about here)
1 1/2 cups lemon lime soda
1 cup melon liqueur

Mix the ingredients and pour over ice. Add the frozen chunks of cantaloupe or honeydew to make your glass really pretty. Que bonita!

A note about ice... I am a stickler about the proper ice in my drink. The drinks above all call for crushed ice, but not superfine crushed ice and not big giant chunks, either. Somewhere in the middle should do just fine.

A Simple Solution...When you're playing bartender you should always keep this on hand. Simple syrup is your friend! I repeat, simple syrup is your friend! It's the perfect way to add a dash of sweetness to drinks without having to stir and wait, stir and wait, stir and wait...you get the idea. Combine 1 part sugar to 1 part water and heat until dissolved. it's that simple.

Add more, add less...These drinks are all basic approximations and not written in stone. Add more syrup if you want them sweeter, use different fruit juices for new combinations, whatever you like. Just make sure you enjoy them in good company - that's an order!

 

I am married to the craftiest man on earth. He can prepare anything in the kitchen, decorate as if his life depended on it, coordinate classically (even covered in tattoos, I might add), walk in 6 inch acrylic heels (I cannot) and paint a face like nobody's business. There's really not much he can't do, so when he mentioned an idea he saw for holiday wreaths using wine corks I knew I was in for a special treat. Tacky? Yes. Ingenious? Absolutely. Luckily for him I drink wine on a daily basis so there's no shortage of corks here! Next I hope he builds a greenhouse for me in the backyard with all the bottles I've emptied enjoyed–or at least a pretty little scaled down Taj Mahal that extends from our backyard in LA County to the bottom tip of the Baja Peninsula.

All you need are:
a wino husband
lots of corks (he used 151)
a gluegun
toothpicks
wreath frame, found in craft stores

Put on some Jimmy Smith or Vince Guaraldi, skewer corks with toothpicks and dab the end with glue and insert into wreath frame. Stand back, admire, and realize that you are now out of corks and must immediately replenish your supply.

Cheers!

A Sip Of Paradise

Sometimes I think I live in paradise. Well, paradise if you omit the 405 freeway, the congestion, smog, the high cost of living and state income tax. Even though Southern California gets a bad rap (and sometimes deservedly so), it’s still filled with great beauty and nature and it’s easy to see why it’s called the Golden State.

For example, on a clear day I can see the ocean to my left and snow covered mountains on my right. In one single day I can swim at the beach in the morning, sweat in the middle of a desert during lunch and throw snowballs in the afternoon and still be home in time for dinner. It’s geographically miraculous and an ever constant source of personal amazement.

Few places in the world have our climate, and this explains why California is an agricultural goldmine. Plenty of sunshine, cool days, mild winters and an ample amount of heat make for luscious environs, and I only need to set foot into my backyard to experience paradise.

While my deepest gratitude goes out to Mother Nature and all that she supplies us I cannot forget another woman who has made my life so extremely special; her name is Pat. You see, Pat is my partner’s grandmother and the original owner of the home we live in. Pat was a homemaker and an avid gardener. She was also a lover of all things tropical and traveled to Hawaii, Fiji, the Philippines, Tonga, Tahiti, Bahamas, Virgin Islands and every place in between. She spent countless hours planting, culling, trimming and beautifying her yard, planting the small cuttings that she brought home from all her travels. I bet she had no idea that 60 years later her grandson’s partner would whisper a little “thank you” each time the season’s first plumeria or peach or nectarine appeared. To stand in her yard and literally reap the fruits of her labor is such a gift, and it reminds me that if you nurture and love and tend to and care for life’s treasures you will be rewarded in ways greater than you can ever imagine.

* * * * * * * * * * * * * * * * * * * * *

Sometime around 1955 Pat (or Granny as we called her) planted a row of plumeria trees, fruit trees, palms, staghorn ferns and numerous hibiscus trees in her backyard. Decades later they’re still thriving and every year I love collecting the plumeria flowers for fragrant homemade leis. I hate to see those beautiful flowers go to waste! I also discovered how easy it is to make the drink Jamaica from all the hibiscus flowers.

Dried flowers from the Hibiscus sabdariffa are steeped in boiling water and allowed release their color and flavor (the bright red color is due to the presence of anthocyans, the same compounds that give beets their color.) The soaked flowers are given one last squeeze before discarding them and the liquid is strained, sugared and usually served over ice. Jamaica is high in vitamin C and has a tart, almost cranberry-like flavor and can deliver quite a pucker. If you can’t find fresh hibiscus flowers (talk about eating locally!) you can usually find the dried variety in health food stores or Latin markets.

If you find yourself in Southern California during August consider this an open invitation to join us in our small spot of heaven while wearing a homemade lei and sipping Jamaica. Paradise is always much better shared.

Jamaica
I’m not big on formalities but if you’re saying Ja-may-kuh like the Island then you’re just a tad bit off. Say it with me: huh-mai-kuh. There. Much better. Oh, and if you’re female and time traveling from ancient Egypt, you might want to stick with water. Red hibiscus flowers were believed to induce lust to the highest degree and therefore a forbidden drink. More for me!

Ingredients
2/3 cup dried hibiscus blossoms
1 1/2 cups water plus 3 cups
1/2  to 1/3 cup granulated sugar (or more to taste)
lime wedges for garnish

Method
In a saucepan bring the 1 1/2 cups of water and blossoms to a boil. Continue boiling for 2 to 3 minutes. Remove from heat and add remaining water and sugar. Transfer the liquid to a pitcher and set aside overnight. Of course you can serve immediately over ice but the flavors will be better developed if you wait. Garnish with lime wedges.