FOOD & DRINK Mountain Views News Saturday, March 8, 2014 9 FOOD & DRINK Mountain Views News Saturday, March 8, 2014 9
COPPOLA
Francis Ford Coppola’s love for wine didn’t just didn’t happen overnight. His grandfather, Agostino
Coppola, had a passion for wine back in the 1920s, when he used to make wine in the basement
of his New York apartment. Francis purchased his own vineyard in Rutherford, California in 1975
using the proceeds from his movie “The Godfather”. This plot was a part of the historic Inglenook
Winery. After tireless effort by the whole family, the winery produced its first vintage in 1977 under
the Niebaum-Coppola label. After many years
of success, the family purchased the Inglenook
Winery in its entirety in 1995. Almost twenty
TABLE FOR TWO by Peter Dills
thechefknows@yahoo.com
years later Coppola is producing more than
1,000,000 cases a year.
I first discovered the Director’s Cut Pinot Noir at a wine tasting at Pavilions Market in Newport
Beach, and recently caught up with a glass at Cameron’s Seafood Restaurant in my hometown of
Pasadena. It made sense - the Director’s Cut Pinot Noir goes perfectly with a large prawn shrimp
cocktail or a hearty bowl of clam chowder in a sourdough bread bowl.
The grapes are sourced from a select few wineries near the Russian River Valley. The winemaker,
Corey Beck, mentioned a hint of seaweed taste. While that’s a good thing when discussing Pinots,
I felt that it was more of a cherry aftertaste. Either way you will be pleased with the quality and the
price.
Dills Score 90
Alcohol 13.5= roughly 120 calories per 5 oz. glassRetail Around $20 on sale $16 wide distribution
throughout So Cal
Each week I will give you my Dills Score. I have
added points for value. I’m starting with a base
of 50 points; I added 8 points for color, 7 points
for aroma or “nose”, 8 points for taste, 8 points
for finish, and 9 points for my overall impression,
which includes my value rating.
Tune into Dining w/ Dills Sunday 5 PM on
790KABC Radio
Email Peter at thechefknows@yahoo.com and follow me on Twitter @KINGOFCUISINE
CORNED BEEF
INGREDIENTS
2 quarts water
1 cup kosher salt
1/2 cup brown sugar
2 tablespoons saltpeter
1 cinnamon stick, broken into several pieces
1 teaspoon mustard seeds
1 teaspoon black peppercorns
8 whole cloves
8 whole allspice berries
12 whole juniper berries
2 bay leaves, crumbled
1/2 teaspoon ground ginger
2 pounds ice
1 (4 to 5 pound) beef brisket, trimmed
1 small onion, quartered
1 large carrot, coarsely chopped
1 stalk celery, coarsely chopped
DIRECTIONS
Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard
seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat
until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has
melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees
F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat
inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is
completely submerged and stir the brine.
After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just
large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set
over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours
or until the meat is fork tender. Remove from the pot and thinly slice across the grain.
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