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+--- Thread: May 5th (/thread-13134.html)
- Innkeeper - 05-05-2002
It's Cinco de Mayo everybody. Break out the zin. Cha-cha-cha.
- winoweenie - 05-05-2002
Started here in the valley Friday, better known as Margaritaville. WW
- Innkeeper - 05-06-2002
Well we celebrated with an appropriate meal last night. When it was over, mother said, do we have to wait another year to do this again? We had Carne Santa Fe, our Mexican rice covered with shredded extra sharp cheddar cheese, and guacamole salad. Washed it all down with our last bottle of 1998 Bayliss & Forture Vineyard, Mendocino County, Zinfandel. See: http://www.wines.com/ubb2/Forum16/HTML/000134.html The huge (15% alcohol) zin conquered all the strong, divergent flavors. Thought it might be the elusive Seven Zinners, but it was only made by three zinners, including Australian David O'Leary. Alas, it was a one time shot, so the meal can never be duplicated, at least with the same wine. Got plenty more zin bombs in the cellar though.
CARNE SANTA FE:
1 1/4 - 1 1/2 lb Round Steak ("thick cut" if possible)
Salt
Pepper mill
1 C Flour
2 tbl Lard
1 14.5 oz can Muir Glen organic fire roasted crushed tomatoes
1 4 oz can Green (mild) chilies
1 Medium red onion peeled and cut into hunks
1 tsp Dry mint leaves
1 tsp Ground fennel (or whirl 1 tsp seeds in coffee or spice mill)
1 tsp Brown sugar or pkt Stevia
1 187 ml bottle Red Wine
Water
Chopped fresh or crumbled dry cilantro
10" Heavy skillet, saute pan, or Dutch oven with cover
Season meat with salt and pepper on both sides. With a tenderizing mallet or the side of a heavy saucer, pound as much of the cup of flour into both sides of meat as possible. Don't worry if you can't get all the flour into the steak. It will be messy. Put vegetables and seasonings into blender or food processor and blend well. Put wine into two cup measure and add water to the 12 oz (1 1/2 C) level. Add to blender, and blend some more. Melt lard in pan over medium high heat. Brown meat on both sides and edges too. While meat is browning, clean up board and counter. Remove meat to clean board. Pour browning fat out of pan. Add half the sauce to pan and deglaze it. Place the meat on sauce in pan, and cover with other half of sauce. Bring to boil, cover, lower heat to a simmer, and cook for 1 1/2 hours (Opt: brown meat in morning, put it and sauce into a crock pot, and cook 8 hours on low). Remove meat to board, and slice thinly. Transfer to warm serving platter. Stir sauce well and cover meat with several ladles of it. Sprinkle with cilantro and serve. You will have about of pint of leftover sauce for other uses.
- Kcwhippet - 05-07-2002
IK, Where do you get your Stevia packets?
- Innkeeper - 05-07-2002
At the Belfast Coop. They are put out by the same folks that do the NOW vitamins (Now Foods, Boomingdale, IL 60108).
- Innkeeper - 05-08-2002
Celebrating Ocho de Mayo (leftover Cinco) this morning for breakfast. Very nice, even washed down with coffee.
- Innkeeper - 07-10-2002
Since we still don't have a South American thread, decided to post this here.
Made the Carne Santa Fe in the more healthy way today. Thawed the half portion of sauce from the previous batch overnight. Early this morning browned a seasoned 1 1/2 lb round steak (in two pieces) in some OO, and placed it in my crock pot with the sauce on top. Cooked on low for eight hours. Reduced the sauce over high heat by 3/4ths while keeping meat warm in oven. Poured sauce over meat, sprinkled with cilantro and served. It is now five hours later, my belly still happy, and the house still filled with wonderful oder.
Now to the main point of this post, that I never know where to post. 1999 Santa Julia, Malbec Reserva, Mendoza ($11 Is-Wine). Another floral red on the nose along with plums and smoke. All of this moved to the tongue tip. Next, to use a Drewism, you get a full mouthful of wine, great spicy and gamey complexity, nice structure, a moderate shot of oak, and smooth tannin across the palate. All followed by a strong finish that caresses a demanding bite of Carne Santa Fe.