It's Al Fresco Dining Season!

Time to fire up the Barbie and get the table set out doors for summertime alfresco dining! Longer days and summer weather make for perfect outdoor dining with fresh, healthy and delicious meals right off the grill! Whether you are Green Egg, Infrared Gas or traditional Weber Charcoal Grill Meister, we’ve got you covered with Fun & Simple menu ideas from grilled shrimp cocktail to slow roasted pulled pork shoulder, citrus glazed salmon and grilled corn on the cob.  And who can resist fresh seasonal summer fruit crumbles for dessert?  When it comes to table dressing, I prefer a simple but elegant table.  Themed tables are fun with simple, clean white flowers and linens and some fun accents.  In our neck of the woods that might include palm fronds or sea grape leaves.  Fresh fruits, vegetables and herbs always make nice table accents.  In the summer I love using lemons, limes and oranges for color with white table linens on top of sea grape leaves or in different shaped white bowls.  I don’t often let Jeff in the kitchen, but when it comes to grilling, he is my chef du jour! I do the prep, and he cooks everything beautifully!  Not only does the barbie bring unique flavor to foods, it sure makes for easy clean up and who doesn’t enjoy eating outdoors whenever possible, especially now as we practice safe social distancing.  Here is one of my favorite summer menus, straight from the pages Fun & Simple Gourmet! 

Grilled Shrimp Cocktail

Grilled Corn with Herb Butter

Steak Victor

Fresh Fruit Crumble

This steak is so tender, juicy and flavorful.  I’ve prepared the recipe for Steak Victor with flank steak and ribeye, both are equally as delicious.  Whether a special summer holiday, or just another weekend of summer fun, this menu offers a different twist to traditional burgers and dogs but no more difficult to prepare.  Grilled shrimp cocktail, marinated flank steak, tangy Mediterranean Potato Salad, grilled corn on the cob with fresh herb butter, finished with a delicious fruit crumble.  I like to serve a slightly chilled Pinot Noir from California with it’s fruity, earthy aroma and delicate flavor that does not overpower food with this menu.  Ribeye and butcher cuts of meat, like flank steak and hanger steak, pair very well with fruity younger reds.  A younger Cabernet Sauvignon would pair beautifully as well.  Grilling corn is so simple and adds texture and flavor as opposed to simply boiling it. Plus, if you are going to be on the grill anyway, so easy to just throw the corn on there too!  Remember Fun & Simple Gourmet is a wonderful resource with all of these delicious recipes and more right from your iPhone or iPad.

More options for fresh from the Barbie dining! Enjoy these menu suggestions, signature dishes and wine pairing recommendations to complete any al fresco menu in spectacular fashion.

Grilled Bok Choy

Grilled Citrus Salmon

Grilled Pizza Margherita

Pulled Pork BBQ

One of my favorite grilled vegetables is this tangy Grilled Bok Choy.  It’s fresh and flavorful with a little kick in the sauce.  It compliments the Grilled Citrus Salmon beautifully with it’s sweet and tangy glaze.  And who doesn’t love pizza?  This Grilled Margherita is so fresh and delicious.  I love doing pizzas on the grill and when tomatoes are in season, this is my absolute favorite!  The crust cooks so well on the grill which also adds beautiful charred flavor and crispiness.  With fresh bufala mozarrella, parmigiano-reggiano and fresh julienned basil leaves, without a doubt one of the best grilled pizzas you will ever taste.  And of course, everyone loves a pulled pork sandwich with sweet and spicy barbecue sauce, crunchy cole slaw and ooey, gooey mac and cheese!  The pulled pork can be oven roasted of course, but a slow roast on the grill adds so much flavor with charcoal or wood chips, the trick is keeping the temperature inside the grill between 225-250 degrees.  When it comes to BBQ staples, it has to be my Mac & Cheese and one of my fresh summer fruit crumbles, both compliment any meal and oh so good!  Now, let’s talk about wine pairings.

For the Salmon…

I am partial to a chilled Rose’ it just screams summer! One of my favorite’s from California, the Decoy Rose’ a lovely blend of Syrah and Pinot Noir, crisp, dry and refreshing. It is also a welcome option for the tangy pork barbecue, though a smoky Pinot Noir, slightly chilled, is another great choice.

For the Steak Victor & Pork BBQ…

I highly recommend the Decoy Sonoma County Pinot Noir, with soft tannins and a hint of oak, which gives that smoky note, the perfect compliment to barbecue sauce.

Now you have everything you need to prepare Fun & Simple Summer BBQ Feasts! Stay tuned for more super summer meal planning & safe distancing entertaining ideas. Now, go fire up the Barbie and get your delicious summer started!

Continue to be safe and well everyone…

Celebrate Spring Dishes with Delicious Wine Pairs

Ah, the joys of spring, spring showers, spring flowers, spring vegetables, spring pollen, well maybe not that one, and spring cleaning. Spring symbolizes new life, and rejuvenation, our senses become alive again with the scents of spring and longer days allow us to spend more time enjoying evenings outdoors and al fresco dining albeit at home with safe social distancing. May is one of my favorite months of the year. I love the warmer temperatures and the occasional spring shower, that makes everything green, fresh and bright! There’s nothing like the fresh clean scent of a spring shower.

Of course, for me, the newness of spring is all about the food. Spring is a great time to lighten things up with a more delicate fare after the hearty dishes of winter. I love cooking with fresh spring vegetables this time of year, sweet peas, carrots, brussel sprouts, asparagus, leeks, butter lettuces, fennel and arugula. Fresh herb pestos are also a great way to add depth to lighter dishes with a fresh spring flavor. Spring is also a fun time to explore new lighter wine varietals after the hearty dishes and more robust wines of winter. Spring salads, soups, entrées and wines feel somehow energizing and new. Here are some of my favorite spring wines paired with Fun & Simple spring dishes like this month’s feature Spaghetti with Wilted Greens in a light and velvety sauce which pairs beautifully with a Sauvignon Blanc.

Photo courtesy Decoy Wines (decoywines.com)

This spring try a light Sauvignon Blanc, which is produced from a green skinned grape originally from the Bordeaux region (France) though now grown just about everywhere wine grapes are cultivated. It produces a crisp, light bodied and fresh flavor, which makes for a perfect pairing with the fresh flavors of spring vegetables. In fact, a well-aged Sauvignon Blanc is said to develop aromas of spring vegetables like asparagus and peas as it ages.  One of my favorites is Decoy Sonoma County Sauvignon Blanc from California.

 Another wonderful spring wine is Sancerre from the Loire River Valley.  Sancerre is similar to  Sauvignon Blanc, in fact it is a member of the Sauvignon Blanc family. Sancerre is produced in the Loire Valley, specifically the left bank of the Loire River. It’s medium bodied due to the minerals in the soil, yet delicate, floral and mildly acidic and pairs perfectly with goat cheeses, rich creamy bries, grilled fish, shellfish and chicken. 

Lighter fares of spring call for crisp, fresh and floral wine varietals. Give these a try, I think you will find your new favorite spring wine.

Pan Seared Halibut with Risotto Primavera & Sweet Pea Pesto, a delightfully mild fish, pan seared to crispy on the outside, tender and juicy on the inside with creamy risotto and fresh pea pesto. Fresh spring pestos are a terrific way to bring flavor and depth to any dish, especially lighter fare. This one made with spring peas and basil is delicate yet so flavorful, a wonderful compliment to the mild fish and spring vegetable risotto. This dish is perfectly paired with a Sancerre from the Loire River Valley  with its floral mild acidity is a perfect balance with this mild and flaky fish, the complex flavors of the pesto and creaminess of the risotto. I’ve never met a Sancerre I didn’t thoroughly enjoy like the Domaine Fournier Les Belles Vignes.

Shrimp Provencal with fresh grilled shrimp in a luscious Provencal sauce topped with a fresh, simple basil pesto with garlic, toasted pine nuts and parmigiano-reggiano cheese, pairs perfectly with a Rose’ from Provence like Aix. It’s light salmon color, delicate and elegant nose, crisp balance and depth enhances the flavors of this true Provencal dish, bursting with the flavors of the Provence, fennel, capers, tomatoes, nicoise olives, and herbs de Provence, one of my all time favorite dishes.

The complex flavors of the Provence sauce are perfectly suited for the Grenache based Rose’s of the Provence with their notes of citrus and melon, crisp and light, usually produced with a blend of Grenache, Syrah and Cinsault grapes. There are so many great ones! One of my favorites, Aix, a crisp and light wine with a blend of Grenache, Syrah and Cinsault. A few more of my favorite spring dishes…

Asparagus & Leek Soup

Sweet Pea Butter Lettuce Salad

Lamb Chops with Mint Basil Pesto

Grand Marnier Souffle'

Sweet Pea & Proscuitto Salad with Romaine, Butter Lettuce, Shaved Parmigiano & Proscuitto, a well rounded side salad to compliment any spring dish. Asparagus & Leek Soup, fresh, green, soothing and healthy! Paired with a crisp light Sauvignon Blanc.

Grilled Lamb Chops with Mint/Basil Pesto, succulent lamb chops with a fresh minty pesto, paired perfectly with a nice California Cabernet Sauvignon-Merlot blend.  The rich earthiness of the lamb balanced with the fresh pesto calls for a bold red wine that’s not too heavy. One of my favorite blends is the Duckhorn Napa Valley Cabernet Sauvignon. Rich and oaky yet perfectly balanced with the robustness of the Cabernet grape and lighter fruitiness of the Merlot.

And for dessert, this beautiful, light and decadent Grand Marnier Souffle’ with Grand Marnier Creme Anglaise. The perfect spring dessert with a light orange essence and fresh blackberries. Simple to prepare and oh so decadent. It pairs beautifully with your favorite sparkling wine, prosecco or champagne.

Enjoy these Spring Wine Pairings and Fresh Fun & Simple Spring Recipes! Remember to send me your photos of my dishes and tag them #gigistyle #funandsimplegourmet to be featured! If you haven’t already, don’t forget to download “Fun & Simple Gourmet” at iTunes for your Apple devices.

Wishing you all the joys of spring albeit at home with safe social distancing! Continue to be safe and well and enjoy these Fun & Simple Spring Dishes and Wine Pairings. Cheers!

Fun and Simple Spring Holiday Menu Ideas

Spring is a time of rebirth and renewal and though spring holidays will be celebrated a little differently this year, whether you are celebrating with Zoom, FaceTime, phone calls, or proper social distancing with family at home, we can still celebrate our favorite Spring Holidays with festive menus and tasty treats. Though it may not be exactly how we may have thought we would celebrate spring this year, embrace this time, allow it to be the norm for now, have peace in your heart, be patient with yourself and others and continue to be safe and well! Check out these recipes, straight from Fun & Simple Gourmet, for a casually festive Easter feast. Wishing you all a most Happy Easter and Happy Passover Week!

We will celebrate Easter at home, just the two of us, with a brunch of Panettone French Toast and festive Mimosas and then enjoy the day watching highlights from last year’s Master’s Golf Tournament, which would have taken place over the Easter Holiday this year. Then we’ll finish the day with a lovely Easter dinner of Lamb and Spring Vegetables finished with a delicious Chocolate Swirl Cheesecake. You know I have to get my Easter chocolate! I’m not much of a candy person, but this rich and creamy dark chocolate swirl cheesecake, with a hint of orange is the perfect sweet ending to this holiday meal. Now, first things first, delicious and festive not so traditional mimosa cocktails~

Spice up your Spring Holiday Brunch with these festive drinks. Sparkling Cider makes a great non-alcoholic version. The garnishes of aromatic herbs add a wonderful fresh aroma and flavor.

The Venetian~ Fill a champagne flute half way with Prosecco. Add one jigger Campari and a splash of soda water. Garnish with a sprig of fresh thyme.

Gigi Bellini~ Fill a champagne flute 3/4 full with your favorite champagne. Add a drizzle of Grand Marnier (orange liqueur) to taste and garnish with a fresh rosemary stalk.

Pink Lady~ Fill a champagne flute 1/2 - 3/4 full with your favorite champagne. Add freshly squeezed pink grapefruit juice. Top with a pinch of fresh lemon zest and garnish with a sprig of fresh thyme.

It is tradition to celebrate Easter and Passover with fresh spring flowers, spring vegetables and Eggs! Yes, eggs are used to celebrate both Easter and Passover. Easter eggs are common gifts during Eastertide, whether boiled and dyed or chocolate filled with an array of confections, eggs in general are a symbol of rebirth. Easter eggs symbolize the empty tomb of Jesus. Hard boiled or roasted eggs are also very symbolic on the Passover Seder Plate, symbolizing the temple sacrifice and the continuing cycle of life. They are eaten during the Seder Meal, dipped in salt water. My Jeff wants his eggs, deviled…go figure right! And trust me, he can eat an entire dozen, I literally have to hide them so he won’t totally overindulge and eat them all in one sitting! Now, about those eggs! Jeff is crazy for deviled eggs. So simple to prepare, this basic traditional recipe comes from my grandmother.

Place one dozen fresh organic eggs a large saucepan with enough water to cover the eggs and a generous pinch of kosher salt.  Bring to a boil over high heat and cook for 8 minutes.  Remove from heat and cover, allowing the eggs to rest for 20-25 minutes.  Rinse with cold water and carefully crack and peel eggs.  Slice in half lengthwise with a smooth bladed knife and place the yolks in a medium bowl, whites on a serving plate.  Smash the yolks with the beaters on an electric mixer and add 1/2 cup mayo, 2 teaspoons Dijon mustard, 2 tablespoons yellow mustard and 1 teaspoon sweet pickle juice.  Beat with electric mixer on medium speed until well combined and creamy.  Season to taste with kosher salt and freshly ground pepper and thoroughly combine.  Spoon creamy yolk mixture into a pastry bag or a Ziploc baggie, pressing the mixture into one corner.  Snip the corner of the Ziploc baggie with a pair of kitchen shears and fill each egg white half with the yolk mixture, 1-2 teaspoons of filling in each one.  Sprinkle with paprika and finely chopped chives if desired.

Panettone French Toast is my favorite holiday brunch dish, served with 100% pure organic maple syrup with a little orange liqueur (Grand Marnier) to bring out the orange flavor in the french toast, always an Easter Brunch tradition. For the rest of our casual Easter feast recipes, simply click on the photos!

Deviled Eggs

Panettone French Toast

Colorado Rack of Lamb

Mediterranean Potato Salad

Grilled Citrus Salmon

Penne with Spring Vegetables

Dark Chocolate Swirl Cheesecake

Pear-Ginger Crumble

Lamb is a traditional Easter dish and this Colorado Rack of Lamb with lemon, garlic and fresh herbs is tender and succulent, finished with a lovely red wine sauce. So elegant yet super simple to prepare. The Penne Pasta with Spring Vegetables, sugar snap peas, asparagus, scallions, carrots and Brussels sprouts, is fresh and light with a lemony and aromatic cilantro and basil pesto sauce, a perfect compliment to the flavors of the lamb. I included my Mediterranean Potato Salad, also a great side dish with lamb. I always like a fish option on a holiday table and this year it’s my Grilled Citrus Salmon, with a sweet orange and rosemary glaze. For dessert, the Dark Chocolate Swirl Cheesecake, and a Pear & Ginger Crumble topped with vanilla bean ice cream and toasted slivered almonds.

Enjoy these Fun & Simple Spring Holiday dishes! If we have to be quarantined at home, we can still enjoy a wonderful celebration with delicious food, festive cocktails and mocktails with our immediate family. An Easter toast on Zoom or FaceTime will be fun too! Whatever you traditions may be, and though we may be celebrating them a little differently this year, I wish you all a very healthy and happy spring holiday weekend!

For more Fun & Simple recipes and menu planning ideas to keep you busy during “Stay At Home” lock down, download Fun & Simple Gourmet on your iPad or iPhone. Super simple to navigate with beautiful food photography and lots of my favorite dishes to keep your lock down tasty with Fun & Simple Gourmet!

Spring into Lighter Fare with these Fresh Spring Dishes & Wine Pairings

Ah, the joys of spring, spring showers, spring flowers, spring vegetables, spring pollen, well maybe not that one, and spring cleaning. Spring symbolizes new life, and rejuvenation, our senses become alive again with the scents of spring and longer days allow us to spend more time enjoying evenings outdoors and al fresco dining. March is one of my favorite months of the year. I love the warmer temperatures during the day, but still cool enough for a sweater or jacket in the evening, and the occasional spring shower, that makes everything green, fresh and bright! There’s nothing like the fresh clean scent of a spring shower.

Of course, for me, the newness of spring is all about the food. Spring is a great time to lighten things up with a more delicate fare after the hearty dishes of winter. I love cooking with fresh spring vegetables this time of year, sweet peas, carrots, brussel sprouts, asparagus, leeks, butter lettuces, fennel and arugula. Fresh herb pestos are also a great way to add depth to lighter dishes with a fresh spring flavor. Spring is also a fun time to explore new lighter wine varietals after the hearty dishes and more robust wines of winter. Spring salads, soups, entrées and wines feel somehow energizing and new. Here are some of my favorite spring wines paired with my fun & simple spring dishes like this month’s featured recipe on my Recipe Page, Spaghetti with Wilted Greens in a light and velvety sauce.

This spring try a light Sauvignon Blanc, which is produced from a green skinned grape originally from the Bordeaux region (France) though now grown just about everywhere wine grapes are cultivated. It produces a crisp, light bodied and fresh flavor, which makes for a perfect pairing with the fresh flavors of spring vegetables. In fact, a well-aged Sauvignon Blanc is said to develop aromas of spring vegetables like asparagus and peas as it ages.  One of my favorites is Decoy Sonoma County Sauvignon Blanc from California.

 Another wonderful spring wine is Sancerre from the Loire River Valley.  Sancerre is similar to  Sauvignon Blanc, in fact it is a member of the Sauvignon Blanc family. Sancerre is produced in the Loire Valley, specifically the left bank of the Loire River. It’s medium bodied due to the minerals in the soil, yet delicate, floral and mildly acidic and pairs perfectly with goat cheeses, rich creamy bries, grilled fish, shellfish and chicken. 

Pan Seared Halibut with Risotto Primavera & Sweet Pea Pesto, a delightfully mild fish, pan seared to crispy on the outside, tender and juicy on the inside with creamy risotto and fresh pea pesto. Perfectly paired with a Sancerre from the Loire River Valley  with its floral mild acidity is a perfect balance with this mild and flaky fish, the complex flavors of the pesto and creaminess of the risotto. I’ve never met a Sancerre I didn’t thoroughly enjoy like the Domaine Fournier Les Belles Vignes.

Shrimp Provencal, shown above served with angel hair pasta, with fresh grilled shrimp in a luscious Provencal sauce and sweet pea & basil pesto, pairs perfectly with the Sancerre, though the versatility of this dish also pairs nicely with a Rose’ from Provence or even a nice chilled Pinot Noir.

The complex flavors of the Provence sauce including, fennel, garlic, lemon, tomato, capers and olives are perfect for the medium bodied Sancerre or the pale colored Grenache based Rose’s of the Provence with their notes of citrus and melon, crisp and light, usually produced with a blend of Grenache, Syrah and Cinsault grapes. There are so many great ones! One of my favorites, Aix, a crisp and light wine with a blend of Grenache, Syrah and Cinsault. A few more of my favorite spring dishes…

Asparagus & Leek Soup

Sweet Pea Butter Lettuce Salad

Lamb Chops with Mint Basil Pesto with Red Wine Reduction

Sweet Pea & Proscuitto Salad with Romaine, Butter Lettuce, Shaved Parmigiano & Proscuitto, a well rounded side salad to compliment any spring dish. Asparagus & Leek Soup, fresh, green, soothing and healthy! Paired with a crisp light Sauvignon Blanc.

Grilled Lamb Chops with Mint/Basil Pesto, succulent lamb chops with a fresh minty pesto, paired perfectly with a nice California Cabernet Sauvignon-Merlot blend.  The rich earthiness of the lamb balanced with the fresh pesto calls for a bold red wine that’s not too heavy. One of my favorite blends is the Duckhorn Napa Valley Cabernet Sauvignon. Rich and oaky yet perfectly balanced with the robustness of the Cabernet grape and lighter fruitiness of the Merlot.

Enjoy these Spring Wine Pairings and Fresh Fun & Simple Spring Recipes! Remember to send me your photos of my dishes and tag them #gigistyle #funandsimple to be featured! If you haven’t already, don’t forget to download “Fun & Simple Gourmet” at iTunes (click here) for your Apple devices. You can also order your hard copy edition here or at Amazon.com!

Wishing you all the joys of spring!

Some of my favorite Wine Tools to help you enjoy exploring Spring Wines!