Gnarly Wine

It's been a bit of a week, and I thought it would be nice to chill out with a Cappuccino Stout. Turns out I've missed it by a matter of days. But life's not all bad...


...Not in the least. "Tis the season for barley wines, and Lagunitas' Gnarly Wine is on deck. I'm having it with some chicken and a mushroom-asparagus-tomato risotto. This rich, high-gravity brew looks and goes down like candied cherries. My photo doesn't really do it justice, but you owe it to yourself to hold a pint up to the light and admire it before enjoying every velvety sip.

3:1 is Good Odds

Wow, it's been a little while, hasn't it? The New Year comes and goes and I have nothing to say about it publicly, even though I did find a new brain-dead easy recipe for hot wings (or hot whatever-fits-in-a-quart-Ziploc-bag.) Let me try to make it up to you.

I've just opened a very thoughtful Christmas present. Clay and Tina were nice enough to give me a Hendrick's Gin gift box, with a large bottle of gin and accompanying cocktail shaker. Upon uncorking the inky black bottle, it sheds a soothing aroma of flowers and berries. I poured half a jigger and sipped it; the gin pops as soon as it hits the tongue with mellow sweetness and just a little mint. Very nice. After the first taste I was ready to go all the way...

Toby's Preferred Martini:

• 3 parts gin
• 1 part dry vermouth
• 2 jalapeño olives

Liquid ingredients should be poured over a copious amount of cubed ice in a cocktail shaker and shaken vigorously - violently - put everything you've got into it. The cubes agitate the concoction and enhance its flavor. Strain out into a chilled martini glass and introduce the olives on a skewer. You should see slivers of chipped ice on the surface - tiny floes hovering over a sea of fire water. I like mine just a little dirty; the brine sticking to the olive as it's transported from the jar to the drink is plenty. I also recommed using jalapeño-stuffed olives; the added spice stimulates the taste buds, making the flavor brighter and richer.

The Hendrick's in particular takes a dramatic turn in a martini. While Bombay Sapphire keeps some of its sweetness, Hendrick's develops a deep smokiness, as if its floral bouquet had been pressed and dried inside a leather-bound book. It might not replace my Bombay, any more than oranges have replaced my apples. I'll savor it.

Having It My Way

I felt an unstoppable craving for burgers tonight, and I had to indulge. Not the first time I've explored this subject, but it is the first time in a while that I've made a burger of my own, and I think the results are worth attention:

Isn't she a beaut? I took a style cue from John Yobo and mixed some garlic into the meat, along with some chopped mushrooms. I'm having it on whole wheat toast with pepper jack cheese, stone-ground mustard, and fresh spinach. Watch your broiler times; mine came out a bit underdone at first. I'm sure the fine people at Burger King might have some tips for that. In the end, it was succulent and delicious.

Lagunitas Cappuccino Stout

Since moving to Sonoma County, I've developed a wonderful new relationship with the Lagunitas brewing company. Put simply, what they brew, I drink. I'm experiencing a lot of their seasonals for the first time this year, and when I saw this the other day I couldn't resist:


Lagunitas Cappuccino Stout. How thoughtful of them to combine two things I love into one. Like chocolate and peanut butter, they go together so well. I enjoy stouts, and at first pour I was lost in the oppressive blackness that threatened to jettison my glass from the universe.

The brew is beyond rich. The pale-brown head and bittersweet aroma truly invoke a fresh cappuccino. The beer goes down full-bodied, creamy, and just slightly sweet. I know that coffee beers are nothing new, but this Cappuccino Stout is so finely crafted that it can't be overlooked. Before you have one, I recommend you clear your calendar; it's worth lingering over.

That's a pastrami sandwich on focaccia next to the stout. I don't know why, but lately I've been craving only things like sandwiches and burritos. What does this obsession with lunch mean?

Moylan's Celts Golden Ale

New beer night! My first Monday back to work after a week-long Thanksgiving break felt like it called for a tasty brew. Not that work today was very hard, just a special project I've been wanting to do for a while; I'd even invite you to watch the Under My Thumb gaming blog around Thursday or Friday to see the fruit of my labors. Anyway, let's crack a cold one...


Moylan's Celts Golden Ale. This honey-hued brew is fruit-sweet and buttery, with a lightly hoppy finish. Clean and crisp. I'm having it with shrimp tacos: shrimp, onions, and garlic sauteed in olive oil, lime juice, and Caribbean rum, wrapped in tortillas with roma tomatoes and spring mix greens. I could've gone a little easier on the cayenne pepper.

Tomato-Brie Sandwiches

My neighbor hooked up some more food yesterday: he happened to buy a baguette that he had no idea what to do with (I know, right?) and unloaded it on me. He just couldn't leave the free sample girl hanging. I knew exactly what this situation needed, and today I followed through:



















Tomato & brie sandwiches:

• French baguette, split lengthwise, brushed with olive oil
  
• Thick-sliced brie cheese
• Tomato, sliced
• Basil

I used roma tomatoes because they fit better on the bread. Also, don't feel pressured to use fancy-schmancy brie; a cheap everyday brie for five or six bucks works fine. I kept a couple sections for my dinner and gave the rest to my neighbor for appetizers. The salad is mixed greens, more tomato, balsamic vinaigrette, and crumbled gorgonzola.

I first had this sandwich before a flight out of Paris to Algeria. I think it's funny that even their fast food centers around satisfying the French craving for gobs of rich, soft cheese.

De Loach Cabernet Sauvignon

My good neighbor brought over home-made pot roast (is there any other kind?) Good thing I just picked up a bottle of this:



















De Loach 2006 Cabernet Sauvignon. It's lovely. From nose, to tongue, to gullet it is bold and smooth. The local market had it cheap and it's an excellent pair for the rich beef and gravy. This stuff could keep me warm through Winter.