Archive for February, 2010

Episode 11 features Kiona’s 2003 Estate Red Mountain Syrah along with Molly’s lamb chop dish. This Syrah really pairs well with rich meats, and lamb certainly fits the bill. Ideally the lamb should be grilled, but since we don’t currently have a place to put one in our tiny Seattle apartment, we had to use the broiler.

Thank you so much for watching!

Here is a link to the 2003 Red Mountain Syrah page on Kiona’s website.

Here is a link to a Fred Armisen’s SNL impersonation of President Obama that Molly thinks I can sound like from time to time.

Lamb Chops with Kidney Beans


  • 4 lamb chops
  • 4 T. extra virgin olive oil
  • 1 T. dijon mustard
  • 1/2 t. salt
  • 1/4 t. pepper
  • 2 garlic cloves, smashed
  • 2 sprigs rosemary, minced
  • 1/2 t. thyme
  • 1/2 t. tarragon
  • Splash of Kiona Estate Syrah
  • 1 15oz can of kidney beans
  • 1 celery stalk, finely chopped
  • 1/2 carrot, finely chopped
  • 1/2 onion, finely chopped
  • 2 or 3 bacon strips, chopped


  1. Mix together oil, mustard, salt, pepper, garlic, rosemary, thyme, tarragon, and wine.  Marinate the lamb in the mixture for at least an hour, turning every once in a while.
  2. Pat the chops with paper towel or cloth.  Grill on BBQ or broil until preferred doneness (we like medium rare, 140-150 degrees internal temp, 7-11 minutes).
  3. Meanwhile, cook the chopped bacon in a medium saucepan.  Add onion, carrot, and celery, and sweat 3-5 minutes.  Add the beans, plus a little extra water.  Cook out the water and serve with lamb.

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Episode 10 of 1 Eye Wine Guy features Kiona’s 2005 Columbia Valley Merlot, which we had with Molly’s homemade Spaghetti and Meatballs. So delicious! Molly likes to make a whole bunch of meatballs at one time and then freeze them, so when we are in a pinch or don’t have much time to make a more involved meal, we can just take them out and add them to the sauce and we’re ready to go.

Sorry about the quality of the video and sound. The camera we usually use was out of batteries so we had to improvise.

Thank you so much for watching! Here’s a link to the 2005 Columbia Valley Merlot page on Kiona’s website.

Spaghetti and Meatballs


  • 2 slice of delicious bread
  • 1 lb of ground beef
  • 1 lb of ground pork  (you can also substitute 1 lb of ground poultry meat for the beef or pork)
  • 4 garlic cloves, minced
  • 1/2 large yellow onion, grated
  • 1/2 medium carrot grated
  • 2 large eggs, lightly whipped
  • 3/4 cup Parmesano-Reggiano or Pecorino Romano cheese
  • 2 tbsp chopped fresh basil or flat-leaf parsley
  • 1/4 tsp dried oregano
  • 1/4 tsp ground pepper
  • 1/2 tsp salt
  • 2 tbsp extra-virgin olive oil


  1. Heat the milk in a small saucepan and soak the bread slices in the milk, turning them over to fully absorb.  Cool, then mince the bread and place in a large mixing bowl.  Add ground meats, garlic, carrot, onion, eggs cheese, herbs, pepper and salt.  Use your hands to thoroughly mix and combine.
  2. Roll into 1 and a half inch meatballs and set on a rimmed cookie sheet.  You should have approximately 30.
  3. Heat a large skillet over medium-high heat.  Add the extra-virgin olive oil and add the meatballs in a single layer.  Cook in batches, frying the meatballs without moving for a few minutes and then flipping them over periodically to brown on all sides, about 8 to 10 minutes.
  4. After they cool, I freeze 4 separate freezer bags each with 6 meat balls in it for future quick dinners.  For that night’s dinner I add a 14 oz can of crushed tomatoes to the 6 remaining meatballs along with salt and pepper to season and some sauteed garlic.  Simmer the sauce for about 10-15 minutes.  Add some chopped basil and cook for about five more minutes.
  5. Toss your choice of cooked pasta with the sauce and meatballs and serve with delicious cheese (3 meatballs a person).

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