Barbacoa is a traditional method of cooking meat over fire – the early origins of our modern day barbecuing. It originated in the Caribbean and in Mexico, where whole sheep or goats, and sometimes a cow’s head were cooked low and slow in holes dug in the ground and covered in thick layers of leaves. This closed-environment method of cooking created a gentle, moist heat that can be closely replicated by using a slow cooker. Barbacoa eventually spread north into the United States where it evolved into our much beloved Southern BBQ.Continue reading “PAIRING: Llama 2018 Malbec + Barbacoa Burritos”
We were snowed in for three days last week, with work closed and school canceled, which is very unusual for October in Colorado. A light dusting of snow is expected and welcomed, but it’s equally expected to melt in the sunshine the next day. To have snow on top of snow on top of snow with subzero temperatures for days on end before Halloween is completely bizarre. In the end, we had over a foot of snow outside our back door. I don’t think anyone really took the weather forecast seriously. I mean, this is Colorado and, while we are well-equipped to deal with snow in the winter (where it belongs), we also like to brag about our 300 days of sunshine every year and joke that if you don’t like the weather, wait five minutes. I hope this latest storm doesn’t portend a harsh winter. Continue reading “Pumpkin Black Bean Soup”
The summer months are buzzing with activity around here. We have friends or family over several times a week, the kids running around the yard, the men on the deck or in the garage. I have an open-door policy, literally. I love to open all the doors so that people can drift in and out, from one yard to another, like waves on the shore. On days when I entertain but can’t bring myself to turn on the oven (the house is hot enough with all the doors open!), instead of cooking a big meal, I will set out a generous charcuterie board overflowing with an assortment of meats, cheeses, marinated olives, cherry tomatoes, cornichons, grapes, nuts, crackers and slices of baguette, and let everyone help themselves.
Cold summer salads are a staple in my kitchen. We have them nearly every single day when the weather heats up. In fact they’re one of the first things I start making when I’m impatient for the lazy days of summer to arrive. Perhaps it’s my way of trying to usher in the warmth and sunshine that seems so long overdue. I usually make them with pasta, but this bean salad is a great alternative that I’ve made several times already this spring. It’s packed full of protein and is something I can bring along on a picnic or serve as a side with grilled meat for dinner. It is best when made a few hours ahead, Continue reading “White Bean Salad with Asparagus”