Honey Mint Salmon & Squash Fries

This was an eclectic creation from fresh things I found in the kitchen one evening. It is very simple. There are 5 ingredients that make up everything you see on the plate.

Honey Mint Salmon

1 Salmon Filet (4-6oz)
1 Tbs Honey
1 Tbs EVOO
1 tsp Fresh Ground Pepper
Mint to Taste

1. Heat pan and 1 Tbs oil over medium heat until warm.
2. Mix remaining oil and honey and coat salmon filet.
3. Place in pan and cover for approximately 4 minutes.
4. Place in mint (ground or whole) over filet.
5. Add fresh ground pepper and recover for approximately 4 minutes.
6. Plate, serve, enjoy.

Mint can be a tricky thing. Don't add too much or let it cook for too long. If you do either, you will undoubtedly end up with a mess.

Squash Fries

1 Cup Yellow Squash
1 Tbs EVOO
2 tsb Fresh Ground Pepper
Salt to taste

1. Cut squash to desired thickness.
2. Coat with EVOO and pepper.
3. Place in pan over medium heat.
4. Cook covered for approximately 4 minutes.
5. Add desired salt and more pepper if you prefer.
6. Cook for an additional 3-4 minutes until al dente.
7. Add more salt if desired, plate and enjoy!

I actually omit the salt all together, but some people will find the squash slightly bland without it. These guys are a healthy alternative to their fried counterparts and still go great with ketchup!

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!