THE DREGS

chickpeas À la dregs

winowithoutacause — Wed, 10 Oct 2012 15:08:54 -0400

ingredients:

2 cups prepared chickpeas*

2 big handfuls chunky bacon lardons

couple cloves of garlic, smashed n chopped

fresh thyme. sea salt. fresh cracked pepper.

one farm fresh egg per bowl of this gorgeous stuff

splash of white vinegar

*a note on chickpeas before we start. in the past we here at the dregs have derided any notion of canned, processed foods. however, there are just some things better left to the professionals. puff pastry for example, don’t even bother trying to make your own. you might as well make your own water. chickpeas are kind of like this. making them is just no fun. if you can do it, great. wanna make em yourself? google it. we prefer to recommend a nice imported jar of chickpeas by radici of tuscany, or really any can from your local importer. cheers.

get this party started:

dump your bacon lardons into a heavy bottomed pan on medium heat, let them start to render. get another pot simmering with water and that mysterious splash of white vinegar.

now:

drain your chickpeas and pat em dry. no need to kill yourself over this task, just dry em as best you can. when the bacon is getting really fragrant and you see the pork fat rendering, toss in your garlic. when that starts to brown and smell heavenly, toss in your chickpeas. pinch of salt. pinch of pepper. toss like a boss, use a wooden spoon if you need. just try not smash the chickpeas up. toss in your fresh thyme and let this all sit on medium heat and crisp up in the glorious rendered bacon fat.

time to poach your eggs:

crack each egg into a small ramekin. lower the ramekin into the water and tip the egg out. boom. easy. now just keep an eye on it and do not overcook it. no more than 2 minutes.

serve:

do i even need to say this? put the chickpeas n bacon in a bowl. put the glorious poached egg on top. garnish with a sprig of fresh thyme, a piece of crusty bread, and maybe a grate or two of parmesan. serve it up like a boss.

this meal pairs great with either an earthy old world red or white. even off-dry. you literally cannot mess this up. now go do the dishes, and we’ll see you next month!

the dregs kai yaang that’s thai talk for grilled...

winowithoutacause — Thu, 06 Sep 2012 15:54:08 -0400

the dregs kai yaang

that’s thai talk for grilled chicken.

ingredients (SERVES 4):

1 large whole chicken. organic. cage free. etc. butterflied.

4 cloves of garlic, smashed n chopped.

2 tbsp each of fresh ginger and cilantro. chopped.

2 stalks of lemongrass, sliced. (or phone it in big time with powdered)

2 tbsp of coconut milk.

about a tbsp each of fish sauce, whiskey, & organic canola oil.

tsp sea salt. tsp fresh cracked pepper.

1 brick. you heard me. wrap it in aluminum foil.

papaya salad:

6 dried shrimp

One 1-1/2 pound green papaya

3 small Thai chilies, coarsely chopped

2 large garlic cloves, smashed n chopped

1/4 cup palm sugar

1/4 pound green beans, cut in thirds

two limes

3 tablespoons fish sauce. same of sherry.

1 dozen cherry tomatoes, halved

1/3 cup coarsely chopped roasted, salted peanuts

1 handful Thai basil for finishing.

step 1:

butterfly your chicken. don’t know how? google it. or just cut the bird in

half and call it a day. mix all your other ingredients up and marinate

the bird for at least half an hour.

now:

get your coals rolling. or flip on the grill. whatever. While it’s heating

toss that brick on to let it warm up. once it’s around medium heat toss

the bird on. smash it down with your brick like it ain’t no thing. leave it

like this for at least 15 min. giving you plenty of time to….

make your papaya salad:

steep the dried shrimp in some hot h2o for a couple minutes, then chop

em up. peel n rinse the papaya. ditch the seeds and shred the flesh with a

grater or a mandoline. toss it in your serving bowl. hopefully you have a

mortar and pestle, (but i’m not too hopeful, so if you don’t, i authorize use

of a food processor). toss your garlic and chili into the mortar and

smash into a paste. add the shrimp and the sugar and blend/smash em in.

squeeze the juice from both limes in. zest one of em. add your fish sauce.

add half the peanuts. keep blending/smashing. toss your tomatoes and

green beans into the serving bowl. pour your smashed concoction in on

top, toss, and let sit till your ready to eat.

don’t forget:

to flip and re-brick your bird right around the 15 minute mark, let it go

for about 20 more minutes. then pull it off the grill and let it rest.

serve it up:

chop some fresh thai basil and garnish your salad with it and the rest

of the peanuts. chop the bird up however you like. done and done.

consume voraciously with saint mont white blend. riesling. rosé. or gin n

tonics with lots of lime and a little of that leftover thai basil.

The Producer: Francesco Cirelli, a Radass producer with a Radass...

winowithoutacause — Thu, 26 Jul 2012 20:24:00 -0400

The Producer: Francesco Cirelli, a Radass producer with a Radass Ethos

The Region: Abruzzo

The Wine: Cerasuolo d’Abruzzo

A Rose wine made from the Montepulciano Grape.

Tasting: Cerasuolo mean ‘cherry red’ and you guessed it that’s the color of this glorious juice.

Notes: A lightly spicy, red fruit explosion all up in ya mouth.

2008 Domaine Eden Cabernet Sauvignon Ya heard about a little...

winowithoutacause — Wed, 18 Jul 2012 17:19:00 -0400

2008 Domaine Eden Cabernet Sauvignon

Ya heard about a little place called Ridge?

The Domaine Eden is from Mt. Eden. The Ridge next to Ridge.

The Domaine is their 2nd Label Left Bank Bordeaux style blend and it’s M.O.N.E.Y. It’s so Money it doesn’t even know it.

Predominantly Cab dialed in at 13.8 % alcohol, balanced oak & Cali fruit that says drink me now or lay me down for 5 to 10.

Take it to a Steakhouse. Pay the corkage. It’s better than anything on their list at $100.

List $40 Dregs Club $32

2008 Ronco Severo Pinot Grigio What’s Orange...

winowithoutacause — Wed, 18 Jul 2012 17:01:00 -0400

2008 Ronco Severo Pinot Grigio

What’s Orange Wine?

Don’t Sweat. This is NOT Wine with Oranges.

The Juice is Orange, a beautiful straw amber due to the longer maceration periods of the Pinot Gris.

Gris Means Grey en français and longer skin contact of the Gris Grapes = deeper color, super aromatics and one of the most complex wines around for the dough. Serve @ under the bed temp, roughly 65 degrees.

Pair with aromatic cheeses, bolder grilled fish or enjoy by itself.

List: $36 Dregs Club: $29

2011 Donkey & Goat Grenache Noir - El Dorado Organic,...

winowithoutacause — Wed, 18 Jul 2012 16:41:00 -0400

2011 Donkey & Goat Grenache Noir - El Dorado

Organic, Certified Organic, Bio-Dynamic, Natural. The New Buzzwords of the Wine World.

Donkey & Goat are Realer than Real Deal Holyfield.

Indigenous Yeast Fermentation, Low Sulfur, Wood Vat Maceration (no plastic) Unfiltered Expression of Sierra Foothills Terroir. Killer Cali Fruit meets Rhone Complexity.

The Skinny

List: $35 Dregs Club: $28

winowithoutacause: Aimery 1531 Cremant Brut Rose Meet le Sieur...

winowithoutacause — Wed, 18 Jul 2012 16:22:21 -0400

winowithoutacause:

Aimery 1531 Cremant Brut Rose

Meet le Sieur d’Arques ( the Lord of Arques ). Homeboy use to swig down mad amounts of Blanquette de Limoux to celebrate his victories. Aimery named their perfect pink bubbles in his honor.

Smell it:Lemon rind, spring flowers.

Taste it: crisp acid, red fruit, fresh minerality, subtle nuttiness and an amazingly delicate mousse, especially for this Dough.

$20 Bones Regular: Dregs Members $16.00

Dregs Club: 1 Summer Heat: 0

Pairing: Go French Baguette smothered with a soft melted Pelardon, lemon honey drizzle. top with fresh raspberries.

2009 Muscardini Cellars – Syrah - Sonoma -Unti...

winowithoutacause — Wed, 18 Jul 2012 13:17:48 -0400

2009 Muscardini Cellars – Syrah - Sonoma -Unti Vineyard BioDynamic Fruit + Italian Winemaker

= Full Bodied. Balanced. Beautiful.

Reminds us of:

224 Cases. Get Some!

$32

2009 Big Table Farm White Hawk Vineyard Syrah Big Fans of the...

winowithoutacause — Tue, 17 Jul 2012 17:48:00 -0400

2009 Big Table Farm White Hawk Vineyard Syrah

Big Fans of the BTF!

Labels: Dope! Hand Made. Like the Wine.

The Vineyard: White Hawk Vineyard

Math: Big Table Farm + White Hawk Vineyard = Cali Terroir.

The Juice: Syrah. Big Syrah. Unapologetic Syrah. Fruit. Pepper. Smoked Pork. Like if Mario Batali’s Dad made Slim Jims while listening to The Crue Smoked Pork. All dis’ bigness is balanced with trademark Bangin Acid from White Hawk that keeps you coming back for more.

If Jean Michel Deiss says that Wine is ‘Musicality’ this is Dr. Feelgood.

2010 BIG TABLE FARM PELOS SANBERG VINEYARD PINOT NOIR: BIG? YES....

winowithoutacause — Fri, 06 Jul 2012 13:39:57 -0400

2010 BIG TABLE FARM

PELOS SANBERG VINEYARD

PINOT NOIR:

BIG? YES. OVERDONE? NOPE!

SIMPLY AMAZING RIPE, BEAUTIFUL, DELICIOUS SINGLE VINEYARD PINOT.

Don’t wait for Ratings. 140ish Cases. Get Some.

List $45 Dregs Club: Call

2008 Domaine de Trevallon Rouge Smell it: Baked, not sweet Red...

winowithoutacause — Sun, 01 Jul 2012 14:14:00 -0400

2008 Domaine de Trevallon Rouge

Smell it: Baked, not sweet Red Fruit. Blackberries. Faint Pretty Potpouri.

The Essence of Garrigue.

The Best of Cabernet Sauvignon & Syrah collide in the Rhone

In a word: B.E.A.U.T.I.F.U.L.

Who made this stuff? Eloi Durrbach.

You Might Want to Remember that Name.

the dregs summertime mixed grill

winowithoutacause — Sun, 01 Jul 2012 00:00:00 -0400

the dregs summertime mixed grill

kick the tires and light the fires.

ingredients (SERVES 4-6):

2-4 8 oz. hanger, strip, or bavette (flap meat) steaks.

3 shallots, chopped. butter.

sea salt. fresh cracked pepper. olive oil.

2-4 lobster tails, split.

butter. smoked sea salt. Get Some @theMeadow @Olive Ave. Market @Mendocino Sea Salt Co. Or infuse your own likeaboss

lamb sausages of your choice. ask your butcher

cilantro. mint. garlic. crushed chili flake. olive oil.

fresh cracked pepper. kosher salt.

as many ears of corn you & your peeps wanna put in your face.

butter. crema mexicana. tapatio. lime. cotija cheese. (don’t know? find a mexican and ask him.)

food processor. (f.p.)

step 1:

pull the steak out and toss in a ziploc with olive oil, salt, cracked pepper and about half of your chopped shallots. let sit at least an hour.

meantime:

pour your crema into the f.p. add several generous shakes of tapatio and a squeeze of lime. process. taste and augment to your liking. put it in a squeeze bottle. wash out f.p.

then:

take a huge handful of cilantro and about half as much mint and toss it in the f.p. toss in 3 cloves of garlic, couple pinches salt, couple grinds of pepper, couple pinches of chili flake. process. drizzle in some olive oil, about 1/4 cup. process some more. taste. want more mint? add more. more heat? more chili. you get the picture.

kind of a pain:

pull back the husks on the corn without tearing them all off. remove the silk. rub with butter. replace the husk.

(Hot tip: get the guy who is standing around holding a beer while you are working to do this.)

get your grill on:

once your bbq is going nice and hot throw on the corn: leave em for like 15-20 min, turn em every once in a while. let the husks get nice and brown. pull the husks back. drizzle tapatio crema and crumble cotija cheese over. squeeze of lime. serve.

Steak: really nice high heat. 4-5 minutes each side. 4-rare. 5-med rare. pull em off. let em rest. toss a huge whack of butter in a pan with the rest of your shallot and as soon as they are starting to caramelize slice your steak at an angle in 1/2 inch slices and pour the whole pan of shallot butter over it. serve.

sausage & lobster: throw em both on the grill. lobster shell side down with a pad of butter on the meat. when the sausages are done pull em, slice em, and garnish with your chimichurri. flip the lobster tails flesh side down to get em nice and brown right before serving. pull em and finish them with hickory smoked salt.

consume with a nice light beaujolais, or rosé.

boom.

Recipe for a Big Brunello: Take some old well worn leather add a...

winowithoutacause — Fri, 01 Jun 2012 13:33:00 -0400

Recipe for a Big Brunello:

Take some old well worn leather add a layer of fresh herbs along with baked blackberries and a smattering of tar. Squeeze a lemon to add some acid. Blend on Medium speed. Let flavors meld and cellar for at least 5 years. Serve.

Boom! Big Brunello.

Some guy named Suckling likes this too but using Points to Rate this wine would be like using points to Rate your Mom.

List: $50 Dregs Club $40

2009 Pinot Noir Get the Knowledge on Goisot. Smells: Tart...

winowithoutacause — Fri, 01 Jun 2012 08:55:00 -0400

2009 Pinot Noir

Get the Knowledge on Goisot.

Smells: Tart Cranberries. Baking Spice. Rose Petal. Mushrooms.Cola.

Drinks: Like a Village Pinot but for Half the Price. Cherry. Spice. Acid. Complex.

Do yourself a favor It’s Only $22 Bones.

April 2012 The Dregs Club Letter

winowithoutacause — Tue, 15 May 2012 18:04:02 -0400

April 2012

The Dregs Club

The Wine: 2010 Breezette Rosé

The Region: Côtes de Provence

The Bottle: Cheesy. Looks like your Mom, at the Beach, Circa 96.

The Juice: Glorious

The Story: Provence Knows Rosé. This 80/20 Cinsault/Mourvedre is dry with great stone fruits, acid and a little spice.

Pairs: With all things Spring & Summer, including Poolside BBQ’s, Mediterranean Fare & Vanessa Paradis.

The Wine: 2008 Domaine Aimé

Region: Minervois - Languedoc Rousillion, France

The Grape: Carignan

The Story: Carignan doesn’t get much love in the Wine World and is usually reserved as a Blending Grape. The Bonnet Family sustainably farms 60 year old Vines, shows them some love and BLAM!

Looks:Dark & Beautiful

Smells:Like black fruit and dried herbs.

Finish: Silkier than Mrs. Drapers pajamas.

Pair it: Grilled Meats. Saucisson D’Arles.

Bonus Points:

Olympic Provisions Saucisson D’Arles.

The Minervois and the Breezette Rosé are $$$ with the fatty, salty goodness of Olympic’s Saucisson D’Arles. Make sure to check em out.

Until Next Month……………….

2008 Cantele Primitivo

winowithoutacause — Tue, 01 May 2012 15:53:00 -0400

What’s Primitivo???

Stop Crying. It’s Just Zin.

But: From Italy.

We Proudly Present:

Nose:

Dried Mission FIg.

Tobacco.

Makes: “Typical Zin” Look Like A B.

When Typical Zin Gets Robbed, This Grape Steps In Like Nate Dogg

Pair It Up:

Fennel Sausage

Panzanella

Boom.

Sickle & Bottle. The Dregs

winowithoutacause — Sun, 29 Apr 2012 16:02:53 -0400

Sickle & Bottle. The Dregs

The Dregs. Legal Postings.

winowithoutacause — Sun, 29 Apr 2012 08:02:54 -0400

The Dregs. Legal Postings.

Make Work. Drink Wine. The Dregs

winowithoutacause — Sat, 28 Apr 2012 16:04:09 -0400

Make Work. Drink Wine.

The Dregs

The Dregs. Exit.

winowithoutacause — Sat, 28 Apr 2012 08:02:37 -0400

The Dregs. Exit.