It was one of the most spectacular wine invitations of my life—and it turned out to be one of the most spectacular wine parties as well. I left New York this Monday for Istanbul, a guest of Dom Pérignon champagne. Why? Because they are launching just now a much-awaited wine—their “dark jewel,” as they call it—the 2002 Dom Pérignon Rosé. Both the wine and the city, the French say, are “rich and vivacious, mineral and sensual, ample and precise, inviting and mysterious…one legend calls for another.”
Texans argue about chili all the time—Beans? No beans? Tomatoes? No tomatoes? But this delicious kitchen sink version has one inarguable element: the Naga Jolokia Ghost Chile of India varietal chile extract! Its great heat and its warm tomato/bell pepper flavors, bring any chili to tingling perfection.
This is a great dish for any party! You serve the crunchy shrimp warm, just from the broiler, tails up for easy finger-grabbing. A dip in the yellow chile sauce, and deliciousness is yours. The only question is heat level—which you can adjust by adding more Yellow Fatali African Habanero chile extract to the dip.
Buffalo-style chicken wings are perennially red—from the dose of Frank’s Red Hot Sauce that they traditionally get. But wings can be more than red—they can be green, too! Inspired by the Jamaican Lime Varietal Chile Extract from Henry Family Farm, I have just created a Jamaican-feeling hot wing dish that, to me, is as delicious as the original.
Meat loaf is one of those massively American comfort-food dishes that most people crave when their inner children start crying. Me, I crave it any time at all, with mashed potatoes and a boatload of gravy. But there’s meat loaf and there’s meat loaf. See my recipe for the perfect meat loaf.