Wine Rack Store Blog

Last night I had a fabulous dinner with some of my girlfriends who I haven't seen in a while. We are starting up a cooking club and the first meeting was last night. The hostess sent out these creative invitation and asked us to bring different parts if the meal that would all go along with the theme: Layers. We had a smallish group for the first dinner, but the food was delicious and we were all stuffed. Next time we may have to take a walk or at least a little break before we hit dessert.

To begin with, we had a layered appetizer, a chili bean dip that we scooped up with tortilla chips. It was so good we couldn't help piling up our plates for seconds, though later on our full bellies regretted it. The salad was a layer of beautiful red lettuce, then green lettuce, shredded zucchini, some feta and an amazing creamy minty lemon dressing. We had a lasagna for the entree and a delectable pudding/whipped cream/chocolate-layered dessert on a nutty crust. We started off with a fancy blackberry-layered drink in wine glasses and the hostess was smart enough to break out her wine charms so everyone could keep track of her own glass.

Aside from the feast the company was fabulous. A number of us are taking classes in the fall, so we're getting our books and preparing for the school year to come. It was an absolutely beautiful day, so we all enjoy the tour of the garden and meeting the backyard chickens the hostess has for eggs. She also showed off her new wine table, a nice decorative addition to her living room, already filled with her favorite wines to offer guests on a moment's notice. I cannot wait for another get together with this group of fabulous and creative cooks!

Labels: cocktail wine charm, cooking club, dinner, girls night, wine rack, wine table

I love barbeque season because it involves three of my favorite things: warm weather, scrumptious food, and wonderful wine! I must admit I am a bit old school; I use a charcoal grill. It’s the Big Daddy Weber, and I can cook up an entire meal in that gargantuan griller! I enjoy the ritual of such things as preparing a meal, setting the table, and opening a bottle of wine; so, the art of getting the coals just right adds to the joy of process for me. Just before lighting the grill, I peruse my selection of choices in my 222 Bottle Premium Glass Holder Wine Rack to find the perfect compliment to my meal. While the coals are heating things up, I happily chop, skewer, salt and pepper, and rub away at the menu for the evening. Perhaps now and then I have a sip of Cocktail Wine Charmed wine, as a tribute to Julia.

So, without further ado, I’m going to share one of my favorite decadent barbeque experiences:

RIB EYE STEAK WITH BABY RED POTATOES AND ASPARAGUS

2 boneless rib eye steaks, 1 1/2 think
Kosher or Sea Salt and Fresh Cracked Pepper
6-8 small baby red potatoes
Fresh asparagus
Extra Virgin Olive Oil
Aluminum Foil

Prepare grill to high heat
Lightly salt and generously pepper room temperature steaks (fresh pepper only please!).
Rub pototes with oil, salt, and pepper
Lay asparagus on foil, drizzle with oil and sprinkle with salt and pepper, fold to seal

Put potatos on the outside edge of the heat. Let cook for 10 minutes, turning every 5. Add asparagus to grill, also on outside edge. Cook 6 minutes. Add steaks to center of grill. Grill 5 minuets one side, 4 minutes on the other. DO NOT OVER COOK AND RUIN THIS BEAUTIFUL PIECE OF MEAT!! All the while be watching and turning your potatoes and asparagus. Remove meat from grill; allow steaks to rest 5 minutes before serving. While the rib-eyes rest, you may need to return to the Wine Rack to get a second bottle of wine, I usually do. Remove sides when done. Serve and enjoy!

P.S. For an extra sinful treat, sprinkle steaks with bleu cheese a few minutes before done grilling. Yum!

Labels: 222 Bottle Premium Glass Holder Wine Rack, barbeque, bleu cheese, charcoal, cocktail wine charm, grilled rib-eye recipe, weber grill