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Archive for March, 2010

Yes, Molly and I went to Hawaii, and yes, we brought lots of Kiona wine. It’s not really a vacation (in our book at least) if you don’t drink great wine while you’re there, so we were sure to cover all of our bases. We planned ahead and brought our 2007 Rosé of Sangiovese to pair with an Ahi dish that Molly whipped up. It was a wonderful pairing and a wonderful vacation. Thank you all so much for watching!  And thank you to Bruce, Kristi and Amanda for making the Hawaii trip possible!

Click here to visit the 2007 Rosé of Sangiovese page on our website.

Spicy Fresh Tuna with Tropical Salsa

Ingredients:

  • 2 small Ahi tuna steaks
  • 1 tsp. paprika
  • 1 tsp. cayene pepper
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1 tsp. Jerk seasoning
  • 1/2 small papaya, diced
  • 1/4 pineapple, diced
  • 1/2 green pepper, diced
  • 1/2 Japanese cucumber, diced
  • 1 Roma tomato, diced
  • Juice of one lime
  • Zest of a half a lime
  • 1 tsp. ground coriander
  • 1 tsp. cumin
  • 1/2 tsp. sambal (or more if you like it extra spicy)
  • 1/4 cup chopped cilantro

Method:

  1. Mix together spices at the top of ingredient list and rub on all sides of tuna.
  2. Dice all fruits and veggies, and mix together with citrus, spices, cilantro, and sambal.
  3. Grill or broil fish about 4 minutes on each side until cooked through.  Sear quickly on all sides for raw center, if that’s your style.
  4. For a sweeter salsa, add 1/4 cup chopped mint, leave out the sambal, and add 1 tsp. sugar.

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We break out a cheese platter and pair it with Kiona’s 2005 Late Harvest Gewürztraminer in our twelfth episode of 1 Eye Wine Guy. This great dessert is a little savory, a little sweet, and definitely delicious. We sampled a soft garlic Boursin, a triple cream Brie, a four peppercorn Chevre, a hard English Cheddar, an aged Dutch Gouda, along with some fig sauce. The Boursin is a MUST with this particular wine! It was by far the cheese of choice, followed by the cheddar.

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