Mountain Views News          Saturday, June 14, 2014

9 

FOOD AND DRINK 

Mountain Views-News Saturday, June 14, 2014 


HAPPY FATHER’S DAY TO ALL 

Since I grew up in a Sparkling Wine/Champagne household, it seemed like there was always 
something for us to celebrate! Thanks to my father Elmer Dills, he made me the sparkling wine 
drinker that I am today! As we continue our month-long look at these Holiday Sparklers, this 
week’s highlight, the Chandon Brut is indeed the “Father” of California Sparklers! 

With the Chandon Brut, the price is right and the 
quality is always there. Though considered an 
everyday “House Sparkler”, I certainly consider 
this a step up from the basic Korbel or Cooks. 

I have visited and taken the tour of this 30-year-old winery numerous times in Yountville, CA, and 
can say I still enjoy the trip. The air temperature of Yountville is slightly warmer then its neighbors, 
thus producing a crispier Chardonnay grape. The same winemakers who have their French roots 
embedded with the likes of Moet and Dom Perignon own the Chandon Winery. With that, this 
sparkler is made using the same Champagne Method as its French cousins, using a combination of 
Chardonnay and Pinot Grapes to produce the perfect bubbly. 

This is my favorite sparkler that’s under $15. A perfect pairing with sharp cheddar or even a fine 
sheep cheese. 

Dills Score 


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, 8 points for 
aroma or “nose”, 
10 points for taste, 
9 points for finish, 
and 9 points for my overall impression, which includes my value rating. 

Total Score 92 

Retails for $
19.00 On Sale around $14 at most Vons. 

Email Peter at thechefknows@yahoo.com 

BACON WRAPPED 
MINI MEATLOAF CUP 

This one if for the kids. Want to make a special dinner for 
Dad on Father’s Day? Well, a recipe that will make him 
happy. 

TABLE FOR TWO by Peter Dills 

thechefknows@yahoo.com 


INGREDIENTS 

1 lb bacon 

½ cup Panko (Japanese bread crumbs) 

2 eggs 

½ cup shredded Mexican cheese blend 

1 lb lean ground beef 

¼ cup salsa 

¼ cup red onion, diced 

¼ cup red pepper, diced 

1 jalapeño, diced (These peppers are HOT, so if 
Dad doesn’t like spicy foods, substitute a bell pepper. 
Should you want the Jalepenos get help from an adult. Don’t try to handle them yourself. ) 

1 Tbsp garlic, minced 

1 tsp chili powder 

1 tsp ground cumin 

salt and pepper to taste 

3-4 cups mashed potatoes (You can actually buy mashed potatoes already mashed in the deli section) 

DIRECTIONS: 

Preheat oven to 350 degrees. 

Flip muffin tin upside down and spray with cooking spray. Cut 1 bacon slice in half and crisscross 
over bottom of tin cup. Wrap 1 full bacon slice around tin cup to create bacon cup. Repeat to create 
5 more bacon cups. Place muffin tin on baking sheet and refrigerate. 

Spray another muffin tin (right side up) with cooking spray and set aside. 

Mix remaining ingredients in medium bowl (except potatoes). For a softer flavor, try sautéing 
the jalapeño for a couple of minutes before adding to the mix. Form 6 balls and place in prepared 
muffin tin. 

Bake bacon and meatballs for 25 minutes. For a crispier shell, gently remove bacon cups from 
muffin tin. Turn tin over and place formed shells into right-side-up tin and broil bacon on high for 
an additional 3-5 minutes. 

Warm pre-prepared mashed potatoes. Place meatballs into bacon cups and serve on top of mashed 
potatoes. Photo and recipe from cherylstyle.com