Christine Andrew 2007 Vintage

Name: Christine Andrew
Type: Malbec
Vintage: 2007
Location: Lodi Appellation
Price Paid: ~$17
Rating: 8/10

This one was a treat. Following my love of Malbec, I was excited to try this one after a suggestion from a co-worker. He is a fellow wine lover, so I went ahead and bought a few bottles for the upcoming 4th of July weekend. Last night I broke down and opened a bottle pre-game.

I poured the first glass right out of the bottle (as I was not at home with my trusty decanter). I was not impressed. I was thinking, "Why did I just buy 3 bottles of this mess?" I was disappointed to say the least. I let the open bottle sit for thirty minutes before giving it another try. This wine completely changed directions after it was given a little breathing time! I couldn't believe it. While I would always recommend the use of a decanter, I realize that one is not always available. In that case, remember to let the wine have some exposure to air. Typically somewhere between 10 and 30 minutes will do the trick. This wine is a prime example of what can go right when you do.

Chicken Sausage

Herb & Porcini Mushroom Chicken Sausage

I don't always have time to sit down and cook a full meal every night. When I don't have the time, and don't want to dive into the wonderful world of fast food (I never do), I usually reach for something healthy that I've picked up from the grocery store. It sounds crazy, but it is possible to find good, quality food in the strangest places. My favorite (other than Whole Foods) is Target. Target owns a brand named Archer Farms. They have many organic offering including these amazing Herb & Porcini Mushroom Chicken Sausages. I like to pair them up with some grilled onions on a whole wheat bun. Throw in a side of fresh cut and steamed green beans, and you'll fall in love. The sausages only have 80 calories per serving (1 sausage) and a healthy amount of protein. It's a great choice if you're in a hurry and refuse to settle for anything less than amazing.

Asian Style Peanut Noodles

I generally don't eat much pasta as a rule. It's more of a healthy choice as opposed to taste. So when I do decide that it's time to indulge I like to go for something of the Asian variety. Not that I hate Italian food (quite the contrary), I just find the flavors of the far east slightly more appetizing. When I cook with pasta, I use organic wheat spaghetti or linguine. Sometimes I'll make my own sauce, but in the middle of a busy work week I usually cheat and buy something prefab. Just be sure and read the labels so you know exactly what you're getting!

Peanut Noodles

2 Servings Wheat Noodles
1 Tbs EVOO
1/2 Yellow Onion (Sliced)
1-2 Tbs Peanut Sauce (To Taste)
1 Egg (or Two Tbs Egg Whites)
Others (Mushrooms, Peanuts, Peppers, Shrimp, ect.)

1. Prepare noodles as directed on package.
2. Heat EVOO in a wok or other non-stick pan.
3. Add sliced onions and any other vegetables to pan.
4. Cook for approximately 5 minutes over medium heat. (Covered)
5. Add other items and cook an additional 5 minutes.
6. Add noodles and sauce to wok.
7. Toss and allow to cook for approximately 1-2 minutes.
8. Crack one egg over pasta mixture and fold in.
9. Get your chop-sticks ready and enjoy!

If you're going to add any type of meat, I would suggest either chicken or shrimp. I chose shrimp this time, and it worked out very well. If you're working with meat that has already been cooked, simply add to the vegetable mixture during the second round of cooking. If you're going to use chicken, shred it first. It will allow more of the sauce to absorb into the chicken. The egg isn't necessary. I simply find it an easy way to add in a little protein, texture, and flavor to the dish.

Alamos Malbec 2008 Vintage

Name: Alamos
Type: Malbec
Vintage: 2008
Location: Mendoza, Argentina
Price Paid: ~$14
Rating: 6/10

What can I say? I'm a huge fan of red wine. Nothing against you white lovers out there, but to me, red is king. My favorite has always been Pinot Noir, but early this year I picked up my first Malbec. I really fell in love with it. It's not heavy like Merlot or Zinfendel, but slightly fuller than Pinot Noir. In my opinion, it's just a good simple anytime wine. Argentina is (in my opinion) the best location to pick from when considering any Malbec.

I picked up one this evening, a 2008 vintage named Alamos from Mendoza, Argentina. Having tried many good and bad wines in my day (college provided me with the interesting experience of the $8-10 price range as a standard), I like to consider my pallet at least an acceptable judge of decent wines. While not as refined as someone who's been drinking wines for 30 years, I know what I like and don't. The Alamos just didn't really do much for me. I put it in a decanter for a solid 30 minutes before pouring my first glass, and it just was not up to par with most of the other Malbecs in the $10-15 price range I've previously enjoyed. I'm rating it a six out of ten primairly due to the fact that it was drinkable, just not extremely enjoyable. The absolute worst wine I've ever tasted without a shadow of a doubt was named "Goats Do Roam In Villages". Trust me. If you ever see this name...RUN! I did end up finishing off most of the Alamos with the help of my roommate and a friend, so it's tough to call it bad. Not good, not bad. Simply average.

On a side note, if you ever have the chance to try La Crema Pinot Noir do. It's amazing!

Avanti Bar & Grill

Avanti Bar & Grill
13509 Highland Park Blvd. in Oklahoma City, OK

So when I first discovered that there was a restaurant being placed on the end of a Marriot Hotel in north Oklahoma City, I had to laugh. Who on earth would do such a thing? Surely not anyone who takes themselves or food seriously! Well, laughter aside, I decided to give it a shot about 2 months ago. I was very pleasantly surprised to say the least. My first trip was for a drink. I sat at the bar and ordered a gin and tonic, two olives, no lime, with Hendrick's Gin. Hendrick's is my favorite gin, and not many places serve it in OKC, so that was a nice surprise. Actually, Avanti has many good liquors available which is a very needed change of pace from the norm of northern OKC.

My second trip was for dinner. The restaurant has a great atmosphere. I was wearing slacks, but one could easily get away with some nice demim and a collared shirt. You might see someone in a t-shirt there, but I kind of have a thing about dinner in a t-shirt unless you're at say....Irma's (another review in waiting). I ordered Pomogranate Glazed Salmon that evening, which was well presented, well portioned, and well paired with a light red wine. My server was very professional and courteous. She recommended the wine and the entree. I was fairly impressed.

I have been there several other times. I've had the 8oz Filet (cooked at a perfect medium-rare), Lamb Samosa, and various drinks of course. I'm not saying that it's the best place in OKC by any means, but it's a far, far cry from what I expected from a restaurant attached to a Marriot. I know that they have a lunch menu, but I can't vouch for it as I've never tried it. Dinner will cost you about $80 for a bottle of wine, an appetizer, two entrees and a desert. I say it's worth it.

Charcoal Grilled Steak

Who doesn't love a grilled steak...albeit a medium rare piece of prime USDA choice beef flame kissed by the heat of a charcoal brickette? In case you haven't guessed, I'm a fan of the steak. I'm also a fan of charcoal and anything prepared correctly on the grill. I live my steak-based grilling-life based on several rules. See them below.

My Picky Griller's Guide

1. Be picky! Don't just go to Wal-Mart and grab the nearest thing within reach. Know your cuts and know what to look for. If you don't know, pay a visit to your local meat market and ask for some recommendations to get you started.

2.Don't forget about your steaks cooking away on the grill. I usually have a rule concerning a 1-1.5" thick cut and 4 minutes per side. It usually gives me somewhere between medium and medium rare.

3. If you're going to prepare a steak over medium...DON'T WASTE YOUR TIME! It always amazes me when I see people (many friends and family included) that are so afraid of the slightest sight of pink, or the smallest drip of juice (apparently) that they will waste their time and money on a prime cut of beef (ex. the Porterhouse at a restaurant) by ordering it medium-well! This is in my top 5 culinary disasters of all time. If you want beef jerky, take a fifty dollar bill, go to the closest 7-11 and get a bag. Give me the change and we'll call it a day. To each his own I suppose. It just drives me nuts. :)

4. Don't forget to let your steak rest on a plate covered in tin foil for about 5 minutes right after removing it from the heat of the grill. It will taste better.

I also don't believe that any steak prepared properly needs BBQ Sauce (unless of course it's the consistancy of jerky). I recommend topping a piece of beef hot off the grill with about 0.25 Tbs of butter. Simply place it in the middle of the steak after plating, before covering with foil to rest. Beware of salted butter here if you like to season your steaks with salt at all. You don't want to overdo it! Try unsalted butter instead.

It's summer time, the season for grilling. Get out your grill, charcoal, lighter fluid, favorite grilling tools, recipes, beer, etc and GO!

Lemon Pepper Mahi Mahi Tacos

These are very tasty and extremely easy to make. You can use any fish, but I prefer mahi mahi due to its meatier texture. I like to bake the mahi mahi in the oven, shred it into the bowl and add all of my toppings but the greens (I usually use cilantro). I also only use corn tortillas. I feel like they add a lot to any type of taco.

Lemon Pepper Mahi Mahi Tacos

2 x 4oz Mahi Mahi Filets
2 Tbs Lemon Zest
1 Tbs Lemon Juice
2 Tbs Fresh Ground Pepper
Taco Toppings

Preheat Oven to 400 degrees.

1. Place Mahi Mahi in a baking dish.
2. Top filets with lemon zest and pepper.
3. Bake for approximately 20 minutes.
4. Shred fish for tacos.
5. Pour lemon juice over fish and mix.
6. Plate up tacos and enjoy!

My favorite toppings for this are fresh tomatoes, cilantro, and grilled peppers and onions. I don't like cheese on anything fish. Maybe it's just me, but I don't recommend it at all!

Sean Cummings' Irish Pub

Sean Cummings' Irish Pub
9610 North May Ave. in Oklahoma City, OK.

Sean Cummings' Irish Pub is my favorite "pub" in OKC. It boasts an outstanding Irish menu, has Guinness and Smithwick's (pronounced Smithick's) on tap (don't worry, they serve other beers by the bottle as well), and a full array of other liquors to satisfy any amount of thirst you come through the door with. The menu consists of everything from bangers and mash to lamb shank. Every item on the menu that I've tried has been outstanding. My personal favorite is the Salmon Club Sandwich (which I usually get without mayo). It comes with Pub Fries (one order of which constitutes an entire large potato from what I can tell). The fries are wonderful, but I usually switch it out for a side salad so I can save my carb intake for the beer. One quiff might be that only Guinness and Smitwhick's are on tap, but honestly, you're at an IRISH PUB. What could possibly go better with bangers and mash than a pint of either? I challenge you to find it (as it simply doesn't exist).

If you've got time, or even if you don't, I highly recommend checking out Sean Cummings' Irish Pub in OKC. It's a great, refreshing break from the boring chain restaurants that seem to plague most of the northern side of OKC. Be sure to tip your waiters/waitresses/bartenders there, they most definitely deserve every dollar!

Will's Coffee Shop (Will Rogers Theater)

Will's Coffee Shop
4322 N. Western in Oklahoma City, OK.

I always enjoy dropping in for a coffee at Will's. It's a nice place to sit outside and enjoy a latte on a breezy summer afternoon (or anytime for that matter). Will's coffee is always fresh and the waitstaff has always been cheerful and helpful in my experience. Will's has the standard array of coffee house favorites, along with a brunch and dinner menu. I've only enjoyed beverages thus far, but from what I've seen the food looks quite good. There is a bar inside (I believe it's formally tied to the theater) which I've also enjoyed upon several occasions. The wine list and prices are fair. It's a far cry from Starbucks, which is a nice change of pace from time to time. In my mind, Starbucks is good for a quick pick-me-up, but if you've got the time I would suggest checking out Will's. It should be noted that the coffee shop stays open until 9PM, so if you're looking for some joe at 9:30 at night, you might have to settle for a martini instead.

Simple Guacamole

There are a ton of guacamole recipes out there. I prefer mine because it uses 5 ingredients (3 of which are spices), takes less than 5 minutes to prepare, and tastes exactly how I feel guacamole should...simple. As a side, this recipe will easily serve 2-4, depending on your definition of "Medium". In case you were wondering, the avocado is actually a berry.

Simple Guacamole

2 Medium Avocados
1 Medium Roma Tomato (Diced)
2 tsp Garlic Powder
2 tsp Fresh Ground Pepper
1 tsp Salt

1. Mash avocados in a bowl with a fork.
2. Mix in tomatoes and dry spices.
3. Plate, grab a chip, pita, or spoon and enjoy!

Some people like to add more salt, but most of the chips I buy are already salted. You have to be careful or the combination of the two will be way too much. It's always easier to add more spices later than to take them out. You can add some citrus juice (lime, lemon, orange, etc.) to preserve the guacamole for any extended period of time. The avocados will start to darken after being out of their skin immediately (just like apples). Like most things, guacamole is best served fresh.

Balsamic Honey Glazed Salmon

This dish is sweet and somewhat tangy. It uses a very simple glaze that everyone will assume you spent some time on. I like to serve any kind of fish with a green vegetable. This time I chose fresh broccoli along with couscous. Couscous is wonderful. If you've never tried it, do. If you haven't noticed, I usually cook for 2. Be sure to use your sense of taste before doubling the ingredients on things like spices and glazes. I usually end up with a little extra when I cook for 2.

Balsamic Honey Glazed Salmon

2 x 6oz Fresh Salmon Filets
4 Tbs Honey (I like to use local honey whenever possible)
2 Tbs Balsamic Vinegar
2 tsp Garlic Powder
2 tsp Fresh Ground Pepper

Preheat oven to 365 degrees.

1. Cover baking pan with tin foil and spray with cooking spray.
2. Place salmon filets skin down in pan.
3. Mix honey, balsamic vinegar, garlic powder and ground pepper.
4. Pour mixture over filets.
5. Place dish into oven and bake for approximately 10 minutes.
6. Remove and baste salmon with liquid from pan.
7. Replace dish into oven and continue baking for approximately 10 minutes.
8. Turn off heat and allow dish to cool for approximately 5 minutes (remaining in the oven to cool).
9. Remove from oven, plate, and enjoy.

On occasion I like to drizzle a small amount of honey on each filet when I remove it from the oven after the first 10 minutes. You can also spoon some of the leftover glaze onto your salmon after plating. It's up to you! Hope you enjoy.

Pablano Chicken Tacos & Cucumber Salad

These are a great option for those who like a little spice. Just remember to wash your hands after handling anything hotter than a bell pepper! I prefer cilantro, but any garnish will do. The cucumber salad is very simple and very good for a warm summer lunch or a side at dinner.

Pablano Chicken Tacos

1-2 lbs Chicken (Breast or Tenders)
1 Medium Bell Pepper (I like red)
1 Medium Pablano Pepper
1 Medium Yellow Onion
1 Tbs Garlic Powder
1 Tbs Fresh Ground Pepper
Salt to Taste

1. Place chicken with sliced peppers & onions over medium heat.
2. Cover and cook (stirring occasionally) for approximately 5 minutes
3. Sprinkle on spices and cover for another 3 minutes.
4. Remove lid and continue cooking until vegetables are to desired tenderness and chicken is cooked through.

Cucumber Salad

1 Medium Cucumber
1 Medium Bell Pepper
2-3 Tbs EVOO
1-2 Tbs Vinegar (I use apple cider vinegar)
0.5 Tbs Garlic Powder
0.5 Tbs Fresh Ground Pepper
Salt to Taste

1. Dice vegetables and place in a shakeable container with a lid.
2. Drizzle EVOO and vinegar over vegetables and add spices.
3. Close the lid and shake!
4. Place container (with lid)in freezer for up to 15 minutes to chill.

Summer Iced Coffee

I like to make this during the summer months when hot coffee just doesn't sound appetizing. I typically use a coffee press. The key is to let the grounds soak in room-temperature water for at least 8 hours. I've found that this eliminates the bitter taste that I usually get from places like Starbucks (which I'm forced to cover up with some type of flavoring). You could add in some cream or half & half, but I usually just put in about a tablespoon or two of skim milk. My coffee press is a single cup variety. Make adjustments if you have a larger press.

Summer Iced Coffee

Water & Ice
4 Tbs Ground Coffee
Cream/Milk/Sweetener to Taste

1. Place grounds in press and add water to desired level (usually 4 Tbs makes 2 servings).
2. Stir grounds with teaspoon, ensuring all grounds have been submerged (they might float to the top which is fine).
3. Put lid on press but don't press down the filter.
4. Allow to sit for at least 8 hours, or until desired strength is reached.
5. Pour over ice, add milk/cream/sweater etc. and enjoy!

Madras Curry Chicken

This was my first time making any type of curry chicken. I really enjoyed it. I served it with green beans and a fresh spinach & grape salad.

Madras Curry Chicken

2 Medium Chicken Breast Halves
1.5 tsp Ginger Powder
3 tsp Garlic Powder
1 Tbs Curry Powder
1 Tbs Salt
1 Tbs Butter (Melted)

1. Combine dry ingredients in a small bowl and mix.
2. Rub chicken breasts with melted butter.
3. Dredge/rub breasts with dry seasoning mixture.
4. Cook in skillet over medium heat until done (approximately 5 minutes per side).

Organic Wheat Waffles

I didn't make this one, my mom did on my last visit home. It's an organic wheat waffle with organic peanut butter, syrup and a strawberry. It was EXCELLENT, just like my mom :)

Sorry, no recipe for this one.

Citrus Salmon with Asparagus

Citrus Salmon

2 x 6oz. Salmon Filets
1 Orange (Sliced)
0.25 Cups Tomato (Diced)
0.25 Cups Yellow Onion (Diced)
1 Tbs Garlic Powder
1 Tbs Fresh Ground Pepper
1 tsp Salt
2 Tbs EVOO (Varies)

Preheat oven to 375.

1. Mix garlic powder, salt and pepper.
2. Rub salmon with spice mixture.
3. Place enough EVOO in baking pan to ensure the salmon does not stick to the pan.
4. Place salmon skin side down in baking dish and drizzle EVOO on top.
5. Place orange slices on salmon.
6. Place diced onions on top of salmon/oranges and bake for approximately 15 minutes.
7. Remove salmon and add tomatoes to salmon filets.
8. Replace salmon into the oven and continue to bake approximately 10 minutes or until heated throughout.

Asparagus

Asparagus (about 12 pieces)
1/2 Tbs Butter

1. Place asparagus in microwave safe container with lid.
2. Place butter on top of asparagus and place the covered asparagus in microwave.
3. Cook on high for approximately 2 minutes.
4. Remove (be careful) and stir with fork.
5. Replace in microwave for approximately 1 minute or until tender.
6. Salt and pepper to taste.

What is Foodboner?

Foodboner is a blog that is designed to provide its faithful followers with simple, tasty dishes that you wouldn't mind serving to yourself or your friends. I'm not a chef, just a guy who enjoys a good meal. I might even throw in a review or two of different restaurants, movies, or other things I spend my time with. Hope everyone enjoys!