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Italian Sushi

Yes there is and I made it today on this amazing spring sunday. I planted my heirloom tomato, hot pepper and herb garden yesterday listening to the Yankees come back from 9-0 to beat Boston at Fenway. I was so inspired I had an epiphany…Italian Sushi!

What makes this Italian is I use risotto instead of white rice. I am sure there are many methods to make the risotto sticky to manipulate choose anyone you want….mine is a secret!

Scallops with white wine lemon butter caper and cream

Tilapia sauteed in olive oil with Italian herbs

Butterfly shrimp sauteed in butter and garlic

Prosciutto with sauteed fig

 

Since it was sunday afternoon I paired it was a Valdo Prosecco NV Brut Rosé [Italy]: Pink colored, strawberry, hints of lavender and a fragrance of wild flowers, peach lipstick (reminds me when I was younger and the girls had those fruity lipsticks). So like smooching a girl in a field of flowers on the palate, soft lasting french kiss tingle on the tongue, produced from the Nerello Mascalese grape. It sells for about $17 bucks a bottle

Strawberry Hot Chocolate With organic Habanero Marshmallows

Strawberry Hot Chocolate with organic Habanero Marshmallows

I have searched the world and have found nothing. So I had to make it.

Double-Chocolate Chunk Ice Cream

Ingredients: 
1 1/2 cups whole milk 
1 1/2 cups heavy cream
 4 large egg yolks 
1/2 cup sugar 
2 tablespoons unsweetened cocoa powder pinch of salt
 6 ounces bittersweet or semi-sweet chocolate coarsely chopped, 2 teaspoons vanilla extract

Or go buy your favorite Double Chocolate Chunk Ice Cream. Yes I am completely out of my mind. I boiled and whisked and let set for days in an ice cream maker. Why…. because it is sexier than going to a grocery store.

Dump a handful of strawberry’s+Ice Cream in a blender and blend, blend, blend……then…

Simmer in pan and whisk in shaved chocolate from a cheese grater. Don’t boil just heat.

Pour into a decadent teacup and add an organic Habanero marshmallow. Elvis where am I suppose to get them? Well at the Erieville Manor of course!  Yup I make them too!

Garnish with a strawberry. I am sweating just writing this blog!

The Burger of Kings

A great burger can turn an ordinary day into a great day. Sloppy, juicy, voluptuous double Delicious!

½ pound 80% lean ground beef

Large cap Portobello mushroom

Balsamic vinegar

Olive oil

3 super thin slices of blue cheese

Romaine lettuce

Red onion

Hot mustard

Multi grain bread

1 egg

Ground black pepper

Sea salt

Crushed dried chili pepper

Spritz of lemon juice

Dried minced onions

Low heat sauté both sides Portobello mushroom with balsamic vinegar and olive oil.

Add spices with egg to beef. I use ½ pound of ground beef per burger because any smaller the center over cooks and everyone should eat a burger medium rare. If you like your burger well done and tasteless drop it on the floor a few times. The meat will be very moist make sure your hands are wet to mold into a thick patty. Add patty to medium heated pan with olive oil (not a cold pan). You should flip the burger only once 5 minutes 30 seconds per side. After you flip over the burger, lay the Portobello mushroom, blue cheese slices and the red onion on top as it is continues to cook. Toast bread. I use the two ends of the loaf; yes the two ends.  Spread hot mustard on both slices of toasted bread and top with romaine lettuce. This burger will be enormous balance the bread and cut down the middle.  Last but not least email me and tell me how incredible your burger was.

Wine Suggestion

BROTTE

Châteauneuf-du-Pape Domaine Barville Optimum 2009

80% grenache and 20% mourvedre

You feel like you a breaking a ten commandment when you pair this French Rhone blend with the intense aroma and taste of the blue cheese, spicy, bloody burger. This wine gains a passionate momentum releasing lusty sweet swirls of creamy oak with each swallow.  The combination of hot mustard, balsamic and Portobello will hurricane as the wine grows. Swirl your glass between each bite and you will discover dark dirty berries that linger on the tongue.  You are left with a hint of cherry and a smoky tingle of vanilla wondering what just happened!

Vintage wax seal

Elvis Restaino’s first press of Apple Wine is an enormous success!

 I opened my first bottle of “BLUE” apple wine, not to be confused with apple cider, last night. The fruit from the trees on the property at Erieville Manor and the restless Spirits made our first vintage of 2011 a success. For those who have never tried apple wine you will be surprised at the flavor. You are not overwhelmed by apple but subtle hints of organic Macoun,Cortland,Empire, and McIntosh from this crisp slightly amber colored 11% alcohol wine.  Your fist sip…a whisper of strawberry…a suspicion of chocolate… followed by a bit of earth…and finally a naughty aromatic tingle of wild flowers.  This apple wine is a perfect compliment to any spicy dish. Serve chilled. -Elvis Restaino

Eerie In Erieville

The Travel Channel recently introduced America to the Madison County hamlet of Erieville. Its new reality show, “The Dead Files,” visited Elvis Restaino’s haunted farm house.

There, in the backyard, a psychic TV ghost hunter discovered a newly opened portal, which allows dead spirits to re-enter this realm. She warned of some nasty characters returning to wreak havoc, as summarized by the episode’s title: “Evil In Erieville.”

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