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FOOD AND DRINK
Mountain View News Saturday, February 14, 2015
We jump up in class a bit this week, staying in California and opening the dark reds as we travel to
Paso Robles. Why Paso Robles? Benefitting from the perfect climate for producing award-winning
premium wines, Paso Robles wine country is located in California between Los Angeles and San
Francisco, and is home to more than 200 wineries, mostly comprised of boutique and small family-
owned vineyards and wineries. Speaking of award wining wines from Paso Robles, this past week I
enjoyed the San Simeon 2010 Cabernet Sauvignon. This Paso Robles stand-out is aged for at least 18
months in French oak barrels leading to structured tannins,* and provides texture and depth with a
lengthy somewhat spicy finish.
Winemaker Anthony Riboli tells me that this wine is one of his favorites when he is home with his
family enjoying dinner. He went on to say “as a fourth generation winemaker, I really want every
consumer to taste the quality and care that our family imparts into every bottle of San Simeon
Cabernet Sauvignon. From estate vineyards to artisan winemaking, we want the consumer to feel part
of our family... to feel special.” Thanks Anthony! With Valentines Day fast approaching this reviewer
would suggest some dark chocolate though on my tasting I enjoyed it with a firm cheddar cheese or
a dry jack cheese.
Tannins…. The Dills Definition: Tannin is the
textural element that makes the wine taste dry,
though I use the word often to describe how is feels
on my tongue, thus dry, sandy, bitter etc…
Dills Score
Each week I will give you my Dills Score. Starting
with a base of 50 points, I have added 8 points for
color, 8 points for aroma or “nose”, 8 points for
taste, 8 points for finish, and 8 points for my overall
impression, which includes my value rating.
Total Score 90
Retails for $
25.00 On Sale around $19 at area markets
Follow me on twitter kingofcusine and make sure you listen to my radio show every Sunday at 12
Noon KLAA AM 830
SPICY PORK POSOLE
TABLE FOR TWO by Peter Dills
thechefknows@yahoo.com
INGREDIENTS
1 tablespoon olive oil
6 ounces pork tenderloin, halved lengthwise
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1 large yellow onion, sliced
2 cloves garlic, sliced
2 teaspoons chili powder
3 cups canned hominy (about 3 cans, 15 ounces each), drained
6 cups low-sodium vegetable broth
2 bay leaves
1 small head green cabbage, cut into ribbons
8 radishes, sliced
1/2 medium avocado, sliced
1 jalapeño chile, sliced
DIRECTIONS
Heat oil in a Dutch oven over medium-high heat. Sprinkle tenderloin with 1/4 teaspoon salt and 1/8
teaspoon pepper and cook until meat no longer sticks to pot, about 2 minutes. Turn and repeat on other
side, then remove and slice into 1/4-inch strips. Add onion and garlic to pot; reduce heat to medium-
low. Add remaining 1/4 teaspoon salt and 1/8 teaspoon pepper and cook, stirring occasionally, until
onion is transparent, 15 to 20 minutes; reduce heat as needed to keep from burning. During last
minute of cooking, stir chili powder into onion mixture. Return meat to pot, along with hominy,
broth and bay leaves. Bring to a boil, then reduce heat and simmer, uncovered, 20 minutes. Add
cabbage, cover and cook another 10 minutes. Remove bay leaves. Divide stew among 4 bowls; serve
garnished with radishes, avocado and jalapeño.
FIVE QUICK TIPS TO AVOID COMMON DIETING PITFALLS
(StatePoint) Weight loss goals are easier to make
than to achieve. Life can often seem at odds with
your health and wellness goals. Luckily, there are
plenty of ways to avoid common pitfalls.
• Snack and drink smart: When you’re one-the-
go, easy protein-packed snacks will help you stay
on track. Try beef jerky, low-fat string cheese, or
100 calorie packs of almonds. Fiber-rich whole-
grains, fruits and vegetables can also help keep
hunger at bay.
Calories from drinks add up fast. Stick with dry
wines, as they often have fewer calories than
sweeter varieties. Light beers, with approximately
100 calories for every 12 ounce serving, are also
a good choice. If you prefer cocktails, use calorie-
free mixers, such as seltzer with 1.5 oz. of spirits.
• Make it easy: Dieting should be easy. Most people
often complain they fail at diets because they
need to constantly count calories, or weigh and
measure foods.
Look for programs that help you stick to your
goals by offering convenience and support. For
example, Nutrisystem helps with the hard part
-- the counting, weighing and measuring -- by
offering pre-portioned and personalized meal
plans designed to fuel individuals with the right
amount of calories for how their metabolism
burns, as well as satisfy individual taste. And with
their Fast 5+ kit, you can jumpstart your weight
loss, since it promises to help you lose five pounds
plus an inch off your waist in your first week of
dieting. You’ll see results quickly, giving you
motivation to keep going.
There’s no better time than now to start your
weight loss journey and make your pledge to lose.
To learn more, visit www.Nutrisystem.com or
the Nutrisystem Facebook page to #pledgetolose
today.
• Eat out, right: Eating out is sometimes
unavoidable. Just be sure to check out a restaurant’s
nutrition information online before you go, so you
can make wise choices.
Make substitutions like salad, with dressing on
the side, instead of fries and don’t be afraid to ask
if a menu item can be modified. Also, be mindful
of portion sizes. Take half your meal home and
enjoy it for tomorrow’s lunch.
• Facing the scale: Weight fluctuates throughout
the day. Weigh yourself at the same time of day in
similar weight clothing to get the most accurate
readings. Remember though, the number on the
scale won’t always reflect your hard work. Focus
instead on healthy, positive changes and how you
feel.
• Aim for 30: Squeeze 30 minutes of activity into
your day. Walk during lunch, jump rope during
your favorite nightly TV show or turn on music
and dance around the house.
Remember, everyone falls off the wagon from time
to time, but it’s always the perfect time to commit
to your weight loss goals.
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