World Dinner Club

World Dinner Club
World Dinner Club

Friday, January 27, 2012

Whoa, I didn't die.. delicious!

A few years ago, I went bungee jumping 111 meters over the Zambezi river near Victoria Falls.  On the bungee recoil, I thought to myself "Whoa, I didn't die just then... cool" The ghost pepper... hottest chili on earth. I had watched people on TV quiver and shake or cry tasting what is also known as the bhut jolokia or naga jolokia.

So it was with some trepidation that. I tasted my first salsa with ghost peppers and it was GREAT.

OK, Mrs. Renfro's Ghost Pepper Salsa is not for the faint of heart, but it doesn't have to be for the suicidal either! It's hot, yes, but the tomatoes and green pepper bring some balance to Force. It's not a hot sauce, it's still salsa and therefore has some sweetness and that makes it edible.  Get some, try it, and impress your friends at your Super Bowl party!

Tuesday, January 10, 2012

New Products on the Market

Dear Readers,

I understand that many of you are always trying out new products to cook new things at home.  Any flavors, gadgets, sauces, or other products that have impressed you recently? Leave your comments below, on Facebook, or via Twitter.

I'll gather the most interesting ones and share via the blog.



Thursday, January 5, 2012

More Molten Goodness

I'll put the flat bread vs. pizza debate aside and tell you about yesterday's dinner: Gorgonzola, pear, fig spread, caramelized onion, speck and mixed greens flat bread!

S made a whole mess of wholewheat dough, which we are trying out instead of our usual white flour pizza dough.  We had an odd array of things in the fridge and decided to try and make it all work together 

We caramelized a little red and white onion and layered them over the the dough with pears and some fig spread. A little Gorgonzola and into the oven.  After baking, we placed some La Quercia speck (smoked prosciutto) on top.  You may remember my discovery of La Quercia from the earlier post on prosciutto. (The speck when sliced thin is ambrosial and needs to be savored as slowly as possible). The ham warmed through without hardening and cooking totally.  

It became somewhat translucent and shimmered with the white onions on the surface of the flat bread. We sliced the pizza/flat bread/whatever and finally topped it with the mixed greens that were tossed with a splash of balsamic vinegar.
The result was a rich, but not heavy combination of sweet, salty, smokey, and creamy flavors.  It remained delicate and crisp.  It paired wonderfully with a light California Pinot Noir from Stephen Vincent, a vintner we discovered though our wine club. I can't wait for us to serendipitously find a similar combination of flavors to throw together.