Superior Farms Lamb Rack and Guest Post!
Last week, Superior Farms sent me this beautiful rack of lamb along with a few other cuts of lamb to showcase it a recipe to all of you. On Sunday, (to close out my birthday celebration, and to celebrate seven months together), we grilled the rack and enjoyed it with our usual huge salad.
To prepare the lamb, you’ll mix lemon juice and olive oil in equal parts, and then flavor with sea salt, dried oregano and minced garlic to taste. Then marinate in the refrigerator anywhere from 5 to 48 hours.
Now for the wines!
One of the wines we purchased during our Seattle trip from Fall Line Winery, and the other wine was given to me at a media tasting at BevMo! We knew both wines were perfect for the lamb, and I did mention we were celebrating, didn’t I? 🙂
The first wine was Michael Pozzan’s Marianna (2009) (Bordeaux-style blend of Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot) retailing at about $39-$40, and the second was Fall Line’s 2009 Cabernet Sauvignon at a $28 price point. (Also, it is apparently so good that it is currently sold out).
For your enjoyment, I have included the wine review, guest written by my Winer-in-Crime, Andy Harris:
The wine is simply called “Marianna”, of the 2009 vintage year, and is a proprietary wine produced by the exquisite Michael Pozzan wine company in Oakville, California, the epicenter of great Cabernet Sauvignon growing and producing in the United States. This special wine is in the Bordeaux style as evidenced by its blend of Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot. It comes in a beautifully tapered bottle made of thick glass and sealed in wax. We paired it with rack of lamb prepared in the traditional Greek style, marinated in extra virgin olive oil, lemon juice, garlic, organic oregano and sea salt. This repast was taken outdoors in 90 degree weather with light and simple side dishes consisting of a lettuce salad and sliced Tuscan Mellon. However, the lamb and wine were the co-stars, not unlike Fred Astaire and Ginger Rogers. The wine was young by Oakville Cabernet standards but perfectly acceptable for drinking in 2012, 2022 or any time in between. It was tannic and structured but beautifully balanced with the nuance of the three other blending grapes. It showed its strength and heft in standing up to my heavy seasonings and hickory-smoked barbequing method. This wine is characterized by intense red and black fruit flavors and a superb minerality in the finish.
For comparison’s sake, we also opened another wine to try with this dinner. The other wine, a 2009 Fall Line Winery Cabernet Sauvignon, Yakima Valley, was an intriguing pairing with the lamb because it, too, is a wine which typically gets blended into Bordeaux-style Washington State wines by Seattle’s eponymous wine maker, ex-Harvard economist Tim Sorenson. We’ve been to his winery and believe me, this guy knows what he’s doing! The 2009 Yakima Valley Cabernet is a blend of sorts, even though it’s 100% Cabernet Sauvignon. Tim sources grapes from three different vineyards to produce this tour de force of flavor without being overbearing with alcohol (14.4%). The result is a very light and dry wine with a delicate finish. It will also complement the aforementioned lamb, especially if you’re into lower tannins, floral bouquets and lots of subtlety. Robert Parker rated this particular wine at an astounding 92 points!
You can find Superior Farms on Facebook here and follow them on twitter here. Look for more recipes next week, as we will prepare the ground lamb and the lamb shoulder from my Superior Farms shipment.
Run for Independence to Benefit Elk Grove Food Bank is June 30th
Join me and hundreds of other runners and walkers at this year’s Run 4 Independence in Elk Grove on June 30, 2012.
The race will be a 5 and 10K event with a kids run, and the funds raised at this event will impact seniors, men, women, children and the homeless by providing food, clothing and services year round.
Register now for $30, before the price goes up on June 16.
How to Register: Preregister online, use the mail in registration form, or pick up a packet before race day.
Packet Pickup: You may pick up your race packet and register on Thursday, June 28th from 3pm-7pm or Friday, June 29th from 10am -7pm at
The Running Zone
8470 Elk Grove Blvd., #135
Elk Grove, CA 95758
(916) 478-9663
Form a Team! Now through June 14, we are encouraging families, friends, coworkers, neighbors and club members to join the movement to end hunger in Elk Grove by forming a team and participating together!
This year we have two ways to register your team: Register online or use the mail in registration form.
Teams must be a minimum of 5 members for “official” team status. Teams will receive special recognition at event. Choose a team leader to coordinate the registration for the team. Please specify the name of your team on your registration form.
All teams must register and registrations must be received BEFORE June 15th.
For more information, visit the Elk Grove Food Bank Services’ Run 4 Independence website. You can find them on Facebook here and follow them on twitter here.
The Elk Grove Food Bank serves approximately 32,000 each year. This past year they had an unprecedented 40 percent increase, especially among seniors and children.
Sacramento Zoo King of Feasts Food & Wine Event is June 23rd! Enter to win a pair of tickets!!
The animals will show you how to party at the Annual Sacramento Zoo King of Feasts – Food & Wine Luau on Saturday, June 23, 2012!
The event will be held from 6-9pm and feature 26 restaurants, 26 wineries and breweries, live entertainment, hula-hooping, three silent auctions and exotic animals throughout the lush setting of the 14-acre Sacramento Zoo.
Sacramento Zoo is located at the Corner of Land Park Drive & Sutterville Road
Ticket Prices: $50 in advance, $60 day of event. To purchase tickets click here or call (916) 808-5888. 21 and older please.
Proceeds from the event benefit Zoo improvements, education programs and wildlife conservation.
Would you like to win a pair of tickets to one of Sacramento’s BEST food and wine events? Well, you’re in luck! I am giving 2 tickets away right here on cavegrrl, next Friday, June 15th at 3pm!
All you have to do is:
1. tell me your favorite animal at the zoo in the comments section below, and
2. either tweet this post on twitter (with the hashtag #saczooKOF) or share this post on Facebook with all of your friends. USE THE SHARING BUTTONS BELOW 🙂 🙂 🙂
I am looking for lots of enthusiasm, people!! I will be awarding the person who has the most creative response and the most shares. (PS: You and your guest must be 21 to win/attend).
Talk about the event on twitter with the hashtag: #saczooKOF
Tell all your friends you are coming by RSVPing on Facebook here. 🙂
Primal Pre-Race Dining at… Piatti Mill Valley
A few weekends ago, Running Bum and I took a little trip to Mill Valley to poke around at some property he is interested in buying. I tagged along with him to run a race the next day. The race, the Marin Memorial 10K, is one of the fastest 10K courses in the area, but it’s still a really tough course. No PR, and I was definitely not running with “fun runners” that day.
For our pre-race meal, we dined at Piatti. And we kept it Primal. Since Piatti is one of my sponsors on cakegrrl.com and will be migrating to this site at the end of the month, I wanted to show my audience on this site what we had for dinner that evening–without touching wheat/pasta/grains/rice.
Our appetizer was the Kobe steak crudo, secret sauce, capers, and tiny arugula. The dish comes with crostini, but we politely asked the server to see if he could swap it out for something else. Instead of telling every server in the world we are Paleo, I simply just say, “we are gluten-free”, or “we are wheat-free”. Our appetizer was served, honoring our special request, with a small side Caesar salad. Perfect.
Next up, we split a chopped romaine salad with salami, chickpeas, olive, peppers, artichokes, and two cheeses. I don’t freak out about chickpeas, and enjoy them about once a month, so I love them on this salad. I ordered the dressing on the side, but to be honest, this salad has so many goodies on it, I didn’t even need dressing or my typical balsamic and olive oil blend.
For the entreés, he went for the cioppino and I the espresso crusted filet, served with bloomsdale savoy spinach, extra vegetables instead of the mashed potatoes, Pt. Reyes blue cheese, and aged balsamic. We ate everything family style, as I love to get RB’s input on things I plan to write about. (Sometimes he even writes for me!)
The cioppino is probably the best I have ever had. The chef did something magical with his addition of a small amount of sambuca to the broth. The stew was heavy on seafood and once again by request we were able to get some extra vegetables on the plate instead of the bread that is typically served with cioppino.
The espresso filet is something I liked so much, I am going to try and replicate it at home. The execution was flawless both presenation and cooking-wise (medium rare!!). I tried to share it with RB, but I think I downed most of it. 🙂
By the way, this meal is going down as one of the best since we have been together. Of course, the meal at Place Pigalle still ranks supreme, but this one rates top notch on service and food quality. It just doesn’t feel or look like a chain restaurant.
Another win was the wine we drank with our meal. Piatti has a selection of wines available on tap called Barrel-to-Table (Piatti’s revolutionary barrel-to-table wine program pours these wines through a custom tap and barrel system which eliminates oxidation and brings the wine directly to the table using the most environmentally sustainable technology – no corks, foils or bottles.) So, yes, I will take the wine hose for $1,000, Alex.
Indeed, I was intrigued, so we tried the Kemiji Pinot Noir (a Barrel-to-Table selection), because we both thought it would be the best compromise for a pairing between the cioppino and the filet–and it was! Instead of playing around with a mere glass or a 1/2 Liter, we went for the Big Gulp–a whole liter for $55. 😉
That evening, we stayed at Marin Hotel and Suites. We took advantage of an Amazon sale from a couple of weeks prior and got the room at a very steep discount. RB and I just love steep discounts. 🙂 It was a pretty good room for the price, equipped with a mini kitchen: a coffee pot, microwave, full-sized refrigerator, sink, and dining area. A bonus for me was that the room had a clock radio by the bed with an iPod dock and speakers…I took advantage of it, and plugged in my iPhone so I could blast Born and Raised. 😉
You can find Piatti Mill Valley on twitter here and the Sacramento location here. The Sacramento menu changes around, but you can typically find my favorite salad (the salad pictured above) on it. 🙂 You can find Piatti on Facebook here.
PS: At the Sacramento location, don’t miss the summer music series every Friday night (hello, live music on the patio!) and the $10 wine list on Saturdays. 🙂
Sausage Party…
Yes, it’s true. Last Sunday afternoon, I was the only girl at the party…sitting at a table with 5 boys.
You see, Running Bum threw a party at his house (in honor of one of his friends on his 60th birthday).
And, a few weeks ago, the marketing people at al fresco sent me some coupons to try their product and show it to all of you.
So to help out on the food preparation, and because I sensed it was a good opportunity to try the different flavor options, I skewered up the sausages with a colorful bunch of vegetables, and we threw them on the grill.
The varieties we sampled are pictured below:
The sausage and vegetable kabobs were the perfect way to try the different flavors. The Sweet Italian sausages had a red and green bell pepper flavor, the Roasted Garlic had a more mild flavor, and our favorite, the Roasted Pepper and Asiago had a great red bell pepper flavor with just a touch of cheese. The sausages were flavorful enough on their own, so I am happy we tried them this way and not disguised in a complicated recipe.
The bonus is that each sausage is an average of 140 calories. And I am always looking for a calorie bargain.
It was fun afternoon. The party guests are all runners, and it was very entertaining to hear their stories, since I am kind of a beginner at the sport.
All the food we served was Paleo, because two of the guests besides RB and myself already follow the diet.
We also dined on pork and blueberry meatballs (recipe to come), a huge salad, and prosciutto-wrapped melon. Dessert was some 80% chocolate and bacon-wrapped dates. RB and I really love to entertain and cook for others!
To learn more about al fresco, you can find them on Facebook here, and you can follow them on twitter here.
Santa Rosa Marathon is August 26th, 2012
This year I will be running the Santa Rosa ½ Marathon on August 26, 2012.
About the Race:
The race start is 7:00 am. The marathon is a double 13.1 mile loop that starts in Juilliard Park in downtown Santa Rosa. It is a flat, fast Boston Qualified course that loops the entire scenic Prince Memorial Greenway.
The half marathon starts at the same location and completes one loop.
Disposable chip timing will be used. Results will be posted on the side of the timing van as soon as they become available and will be updated continually during the event.
Every marathon and half marathon runner will receive a quality wicking fabric T-shirt and a custom finisher medallion. The T-Shirt (and chip and bib numbers) will be handed out at the Health and Fitness Expo and the finisher medal will be presented to each runner as they cross the finish line.
The course is USATF Certified, and is a Boston Qualifier.
The marathon’s online registration is located here.
You can find the Santa Rosa Marathon on Facebook here.
This will be my 3rd half marathon this year, and I am very excited to visit Santa Rosa!
Southwestern-style Caprese Salad
This past weekend, I needed to make something to bring to a birthday party for a good friend of mine. Since Saturday was packed full of fun activities (including 7.5 miles of running, a tour of the Roush Residence hosted by Sac Mod, and a “wine-by” of Raley’s Grape Escape), I didn’t have a big block of time to spend on the dish. Still, I wanted to bring something that looked inviting and would stand out on a potluck table. Something that would look and taste like I spent more time than I did ;), and something light that would pair well with the hot weather.
So, I was looking on the Nugget Market website for some sort of direction, and this recipe emerged. Thank you, Nugget!!
Of course, I never follow a recipe exactly, so I changed up a few things. Also, it’s not completely Paleo since there is cheese in the dish, but cheese is my little cheat.
Here’s my version:
Southwestern Caprese
Ingredients:
2 Heirloom tomatoes, sliced
2 organic tomatoes, sliced
4 Tablespoons cilantro (finely chopped)
1/2 cup Casero cheese (crumbled like bleu cheese)
1 tsp cumin
2 Tbs olive oil
cracked black pepper
lime juice
When you are prepping the avocados, squeeze some lime juice over them after you slice them to prevent them from browning. To prepare the salad, pretend you are making a lasagna or moussaka. You will have enough ingredients to make two layers.
Layer the bottom of a 9×13 in. baking dish with both kinds of tomatoes and one of the sliced avocados, then drizzle with a tiny bit of olive oil over the layer. Add half of the cilantro over that, followed by half of the cheese crumbles. Then sprinkle half of the cumin and then crack some pepper over that. You won’t need salt because the cheese will be salty enough to season the salad. Repeat the process to form the top layer.
Make this salad within a few hours before you plan to serve it, or right before you plan to serve it, if possible. Organic tomatoes and avocados taste amazing, but their lifespan is extremely short. 🙂
You can follow Nugget Market on twitter here and like them on Facebook here.
Updated: Tanka Bars: Ain’t no Bull, It’s Buffalo!
Mmm… meat candy. That’s how I would describe the Tanka Bar. It’s a jerky-type bar made of buffalo and dried cranberries. Flavor-wise, it’s got a sweet and savory combination that I really love.
I also love the small amount of ingredients used to make them: Buffalo, Dried Cranberries (cranberries, sugar), Water, Salt & less than 2% of Flavorings, Red Pepper, Granulated Garlic, Granulated Onion, Lactic Acid Starter Culture.
They are surprisingly low calorie, and make a great breakfast or afternoon snack. They are small and compact, and perfect to pack on a camping or hiking trip.
Tanka…What a funny little name. What does it mean? From the Tanka website: “In Lakota, Tanka means large or great. It changes depending on how it is used when spoken. What Tanka means to me is a little different. When I see people doing good for themselves and their families, that is Tanka.
When I see people saying good words and backing it up with good actions — when there is no separation in someone’s belief and their reality — that is Tanka.”
The only thing not so “Tanka” is the price of the bar. 😉 They retail for about $3 apiece. However, if you use the promo code CAVEGRRL during checkout when you shop the Tanka store, you’ll get 15% off on REGULARLY-priced items. The code is not valid on specials and is good until June 30th!
You can follow Tanka Bar on twitter here and find them on Facebook here.
Parsnip Chips
I know, this plate doesn’t look like much. But please trust me when I tell you it might change your life. It will definitely make you fall in love with parsnips if you are not already.
All you need:
5 or 6 parsnips
Olive oil
Sea salt
Preheat your oven to 355°F.
Slice the parsnips into little “coin” shapes. Arrange them on a baking sheet and douse them liberally with olive oil.
Bake in the oven for about 30 minutes, then flip each one with a spatula. Bake 20-30 more minutes. Some of the parsnips will get really browned and crunchy… some will just get crispy on the edges. It’s a really great texture contrast.
Take them out of the oven when they are browned and crispy and coat them lightly with sea salt. Toss and serve.
Paleo doesn’t have to be expensive or difficult. 🙂
Spiced Lamb and Vegetable Kabobs
Probably my favorite thing to make for dinner during summer is kabobs. They’re simple, healthy, and take very little time to prepare. I put together this spice rub for lamb we bought last weekend from Taylor’s Market. It was London broil, and the butcher even cubed the meat for us.
Spice Mix:
1 Tbs Chili powder
1 Tbs Cumin
2 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Cinnamon
1 tsp Curry
1/2 tsp Salt
London broil Lamb (cut into cubes for kabobs) from Taylor’s Market
Assorted Vegetables
(mushrooms, peppers, red onion, squash)
Mix all the spices together in a small bowl. Place the cubed meat in a medium-sized bowl and pour about 1/8 to 1/4 cup olive oil over the meat. Sprinkle the spice mixture over the meat and oil and mix together with your hands until well combined.
Marinate the meat for about 20-30 minutes.
Chop the vegetables and if you are using wooden skewers rather than metal, allow them to soak in some water while you are chopping the vegetables, so that they won’t burn when exposed to the grill.
Arrange the vegetables and meat on the skewers. Of course, this isn’t rocket science… however you arrange the skewers is up to you. We had a lot of extra meat left, so we ended up doing a few skewers with meat and onions only.
Grill the kabobs until the vegetables are slightly charred and the meat is cooked to your liking.
We paired the kabobs with a Tempranillo from Fall Line Winery.
Artichoke Pizza with Bacon, Chicken, & Pesto Dipping Sauce
Pizza? Yes. It’s all Paleo. The crust is made of cauliflower and almond. Before you shake your head and walk away, just try it. 🙂
So this is sort of a long recipe, but it’s highly worth it.
I promise you it tastes better than real pizza and you will get full on 2 pieces rather than eating 4 or 5 from a delivery joint.
Artichoke Pizza with Bacon, Chicken, & Pesto Dipping Sauce
8 ounces cooked and diced chicken
4 slices thick cut bacon, chopped into bite-sized pieces
1/2 cup sautéed bell peppers
1/2 cup cooked onions
1/2 cup cooked mushrooms
So, before you begin the crust or the sauces, I highly recommend you sauté the onions, mushrooms, and bell peppers in some olive oil and garlic and pre cook them before you use them as toppings on this gorgeous thing I call a pizza. You can cook the chicken however you want (grill it for the best results)… and the bacon will do just fine in the microwave or in the oven baked on parchment paper.
Now that you have your toppings mise en place, you can begin to prepare the crust:
Crust:
2 cups almond meal
1/4 cup coconut flour
1/8 cup ground flax seed
1 1/2 cups cauliflower, cooked and pulsed into couscous-like consistency
2 eggs
3 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tbsp fresh rosemary chopped
Place all ingredients in a large bowl and mix with hands until well combined.
Press into a well-oiled baking pan and then bake in pre heated oven for 15 minutes while you prepare the artichoke spread and the pesto topping/dipping sauce.
Artichoke Spread (this will be one of the pizza “sauces”)
1/3 cup pitted green olives
2 15-oz cans/jars artichoke hearts, drained
1 Tbsp capers, drained
2 tbs crushed garlic
1 Tbsp fresh parsley
1/8-1/4 tsp red pepper flakes
Pulse all ingredients in a food processor and set aside.
This spread can be used as a “hummus” type dip for vegetables, or as the first layer of spread on this pizza.
Red Sauce
This is the only step where I took a little teeny shortcut.
I used an organic pasta/tomato sauce in a thin layer over the artichoke spread before I topped the pizza with the cooked toppings and about 3/4 cup of shredded parmesan cheese.
When you have all your toppings on the pizza, put it back in the oven and bake until the pizza is warmed through and the cheese is melted and golden brown.
Then, remove it from the oven and allow to cool slightly before topping it with dollops of the homemade pesto.
Pesto Topping
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves
Salt and pepper to taste
Pulse all ingredients in a food processor and set aside. You will use this “topping” on the pizza after it comes out of the oven and you are ready to eat it.
Ding! It’s not delivery… it’s Paleo… 😉
Being Paleo at the Ballpark
Special guest wine excerpt by the BF aka RB (Running Bum):
RB:
I was going to start writing about the food and wine parings at the ball park, but couldn’t find anything that looked like the wine list we saw at the concession stand. I probably should have had you take a photo of the board with the wines written on it. I get the feeling that the wine list is subject to change, but is nonetheless local, interesting and eclectic. The one cabernet I liked in particular was called something like “Jason”. However, I couldn’t find any reference to it at the ball park, but saw a pretty nice, but somewhat different wine list on their catering menu whereby they probably stage private parties in suites, and sell wine by the bottle. The wines were a good value, too, averaging about $8.00 per glass for about a 4-ounce pour. The servers were extremely knowledgeable, friendly and helpful, too.
I have some pretty good recollections, though. Generally speaking, they have very good quality wines that pair well with chicken and ribs, such as chardonnays from Kendall Jackson and Sonoma Cutrer, along with Merlots from Bogle and Clos du Bois and Zinfandel by Ravenswood. A whole side of ribs with two sides of baked beans and an excellent potato salad was only $22.00, and enough to feed two moderate eaters. A ½ side was $18.00, but for only $4.00 you get a much higher value for the whole side, and you can ask for all dressings and barbeque sauces on the side.
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As you can see from the photo montage above, you can stay Paleo at the ballpark. I chose a salad topped with chicken and tomatoes, and RB chose the ribs. As he ordered, I gouged him in the ribs and reminded him to order the sugary BBQ sauce on the side. 😉
Also, you can bring your own SEALED water, and a SMALL bag of almonds (or other nuts) to the game… just don’t get crazy and bring in a Costco size bag.
We are coming up on a home stand, so below are this weekend’s and this upcoming week’s highlights:
Fri. May 25 (7:05 p.m.) vs. Reno | Tickets
Wine in the Park Ticket Package: Package includes wine tasting from 5:30-7:30 p.m. and a Gold ticket for $25. To purchase, click here.
Toyota Family Value Night: Enjoy $1 hot dogs & $1 desserts with the family, compliments of Toyota.
Player Autographs: Stop by the On Deck Shop between 6:15 and 6:45 p.m. for player autographs.
Sat. May 26 (7:05 p.m.) vs. Reno | Tickets
Showdown Hoedown Block Party: Starting at 4 p.m., enjoy a free pregame block park on Ballpark Drive, complete with live music and dancing.
Sutter Health Fireworks Saturday: After the game, enjoy a fireworks display presented by Sutter Health.
Xfinity Family Packs: Starting at only $60, Xfinity Family Packs include four Saturday night River Cats tickets, four Raley Field meal vouchers, four Fairytale Town tickets and four tickets to the Sacramento Zoo. To purchase this special, click here.
Sun. May 27 (6:05 p.m.) vs. Reno | Tickets
Run, Bike, Swim presented by California Family Fitness: The River Cats honor the great endurance athletes in the Sacramento Region. The first 2,500 fans in the ballpark will receive a collapsible water bottle!
U.S. Bank Sunday Funday: Enjoy a pregame autograph session and kids get to run the bases after the game!
Mon. May 28 (1:05 p.m.) vs. Reno | Tickets
Military Appreciation Day presented by U.S. Army: Players will wear special camouflage uniforms as the River Cats honor the military members who protect our freedom. Military members and their families will take part in between-inning fun. Active or retired military members can save up to $11 off the day-of-game ticket price by showing proper military identification at Raley Field’s Round Table Pizza Ticket Office.
Seniors Eat Free presented by Cache Creek Casino Resort: Fans age 60+ eat free with a free Silver Cats Club membership. Also, Baseball Bingo will be played!
Tue. May 29 (7:05 p.m.) vs. Fresno | Tickets
Kids Eat Free presented by California Family Fitness: Kids 12 and under eat free at Raley Field.
Wed. May 30 (12:05 p.m.) vs. Fresno | Tickets
Thu. May 31 (7:05 p.m.) vs. Fresno | Tickets
Fri. June 1 (7:05 p.m.) vs. Fresno | Tickets
Disco Dance Party: Grab you go-go boots and enjoy a “Disco Inferno” at Raley Field. After the game, boogie the night away at a postgame dance party in the Jack Daniel’s Solon Club! To purchase, click here.
Rally Mohawk Night presented by Supercuts: Rally Mohawks are back! Supercuts will be providing FREE Rally Mohawk haircuts to fans, so be sure to visit their stylists on the concourse and show your River Cats team spirit!
Player Autographs: Stop by the On Deck Shop between 6:15 and 6:45 p.m. for player autographs.
To keep up with the River Cats’ progress, follow the team’s daily game information by clicking here.
Go Rivercats!
Sacramento Magazine Interview and Photo Shoot, plus Chilled Avocado Soup Recipe
I am also happy to announce that Nugget Markets, Casque Wines, and Piatti Ristorante are continuing as my sponsors as the cakegrrl.com URL will redirect to this one at the end of June. No more Pepto pink background or sickly sweet recipes!! 🙂
Cooking Time: 30 minutes from start to finish
You’ll prep the spicy shrimp first so they can marinade in spices before you cook them.
Shrimp Ingredients:
12 Prawns, peeled and deveined
1⁄4 teaspoon ground cumin
1⁄4 teaspoon chili powder
1⁄4 teaspoon garlic powder
¼ onion powder
1/8 tsp cinnamon
1/8 tsp cayenne pepper
sea salt
Prepare the shrimp:
Add cumin, chili powder, garlic powder, onion powder, cinnamon, cayenne pepper, and salt together in a small bowl. Stir in the prawns and coat them with the spices. Refrigerate and allow to marinate for 20 minutes. Prepare the avocado soup while shrimp is in the refrigerator.
Soup Ingredients:
3 ripe avocados, peeled and diced
1/2 cup So Delicious coconut milk
1/4 cup organic chicken broth or vegetable broth
1 Tbsp freshly squeezed lime juice
1 Tbsp freshly squeezed orange juice
2 Tbsp chopped fresh cilantro
1/2 tsp ground cumin
1/4 tsp chili powder
sea salt (to taste)
Prepare the soup:
Place avocados, coconut milk, lime and orange juice, cilantro, cumin, and chili powder in a blender. Pulse until well blended, add chicken broth to the consistency of your liking. Add salt and season to taste. Place into the refrigerator to chill.
Cook the shrimp:
Heat 2 Tbs olive oil in a skillet. When oil gets hot, add the shrimp and cook them 3-4 minutes (or until they turn color). Remove from heat and allow to cool slightly.
Serve:
Remove the soup from the refrigerator, and spoon it into small bowls. Top each serving with the spicy shrimp. Serve immediately… the cold soup and the warm shrimp are a delicious combination.
Black & White Affair to Benefit Camellia Symphony Orchestra on June 10th, 4:30-7:30pm
A Black & White Affair Annual Food & Wine Benefit to support the Camellia Symphony Orchestra will be held on Sunday, June 10, 2012, 4:30-7:30pm at Scribner Bend Vineyards: 9051 River Road, Clarksburg, CA 95832 (Just 15 minutes from downtown Sacramento)
Enjoy a warm summer evening at Scribner Bend sampling award winning regional wines and amazing culinary creations. Camellia Symphony ensembles will provide the music making it a perfect evening on the Delta.
Cost per person: $35 in advance, $40 at the door. You can purchase tickets here.
Black and white attire encouraged.
There will be a silent auction at the event complete with spa packages for two, winery tours and fine wines, designer jewelry, weekend getaways to the coast and foothills and much more!
Participating wineries will include many of the Clarksburg appellation wineries as well as other regional wineries.
Food tastings will be provided by area caters and some of Sacramento’s most popular eateries. You won’t want to miss the food and wine pairings.
For more information about Camillia Symphony Orchestra, check out their Facebook page here.
Treat Yo Self: Chocolate Covered Gingersnap Truffles
What do you do when you made a little too much gingersnap dough from the gingersnap crusted ham recipe?
Well in this case, I used it to make chocolate covered gingersnap truffles! Let me reiterate that if you are using Paleo to lose weight, you might not want to make these just yet. But, if you are at an ideal weight, need to gain weight, or you are celebrating a special occasion, these are a great dessert! 🙂
Paleo Gingersnaps
1.5 cups Blanched Almond Flour
1 tablespoons ground ginger
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp clove
1/2 tsp Baking Soda
1/2 tsp Salt
1/8 tsp cracked black pepper
1 tablespoon lemon zest
1 Tbs fresh ginger or ginger paste
1 omega 3 Egg
1/4 cup honey
1 tsp Vanilla Extract
1/8 cup molasses
1/4 cup Coconut Oil (Tropical Traditions for best results!!)
Preheat oven to 375 degrees.
In a medium sized mixing bowl, combine dry ingredients (including lemon zest).
In a small mixing bowl beat eggs, honey, molasses, and vanilla extract with a hand mixer.
Pour wet ingredients into dry and beat with hand mixer until combined.
Add coconut oil into batter, and continue to blend until combined.
Press the dough out flat on a parchment lined baking sheet, about a tablespoon in size. Bake cookies for 15 minutes at 375.
Let cool completely then break the cookie into crumbs and set aside.
Chocolate Coating:
TCHO chocolate discs
Coconut Milk
Vanilla, or your favorite liqueur
A Divine Affair on May 25th, 6pm at Jackson Rancheria
Wine lovers are invited to enjoy A Divine Affair on Friday, May 25, from 6 p.m. to 9 p.m. in the Grand Oak Ballroom and Garden Terrace at the Jackson Rancheria Hotel.
The event features dozens of Northern California wineries, plus food and entertainment.
Tickets are $30 in advance and are available online or at the Dreamcatcher’s Club® in the Casino.
To purchase tickets, click here.
The day of the event tickets are $35 and must be purchased at the Dreamcatcher’s Club® (no tickets available online or by phone on May 25). Must be 21 to attend.
Tickets include a complimentary wine glass and tray, wine tasting and food. Wine purchases may be ordered, but must be shipped by or picked up at the winery.
Live entertainment will include a smooth unplugged show by the Rhythm Vandals and acoustic melodies by Manny Sousa.
A portion of the proceeds benefit the Amador County Recreation Agency and the Jackson Rancheria Parks and Fields Restoration Fund.
Zinfest at Lodi Lake on May 19th!
The ZinFest Wine Festival will be held on Saturday, May 19th, 2012 from 12 noon-5:00 pm at Lodi Lake Park.
Sip, swirl and savor from a selection of 250 handcrafted wines from 50 Lodi wineries. Passionate winemakers and winery representatives welcome guests, offering practical knowledge and sharing their delicious wines. Enjoy local provisions, learn some new tips at the ZinFest Wine and Cooking Schools, or relax along the beautiful Mokelumne River to an eclectic mix of live music. Guests can peruse merchandise from regional vendors and take home a commemorative bottle of custom blended Old Vine Zinfandel from the ZinFest Wine Shoppe. There is no better way to celebrate the fantastic wines of Lodi Wine Country! Tickets include a ZinFest wine glass, wine tasting, participation in seminars and entertainment. Festivities are held from 12 noon – 5 pm.
Tickets are $45 in advance, $55 at the gate and are available for purchase after March 12th. You can click here to purchase tickets.
Must be 21 years of age to attend. As a friendly reminder, even great wines should be enjoyed in moderation. Designated drivers are strongly encouraged. Designated driver tickets are available for $10 each.
ZinFest takes place at Lodi Lake Park, located at 1101-1301 W. Turner Road in Lodi, California. Click here for directions and parking information.
The Wine Savor the bounty of the Lodi Appellation’s array of varietals- from Albarino to Zinfandel. With 250 Lodi wines to taste from, wine novices and aficionados are sure to find a new favorite!
The Food Indulge in regional cuisine from the best of San Joaquin County’s gourmet food purveyors. A selection of items will be available for purchase from each vendor, reasonably priced under $10.
Entertainment Lounge along the Mokelumne River or get up and groove to an assorted mix of live entertainment. Enjoy live bands, strolling entertainers and the ZinFest Piano Bar – where you can purchase a glass of wine, request songs and sing along with familiar tunes!
Merchants
Browse from a collection of artisan merchants as they display one-of-a-kind merchandise. Take a piece of wine country home with you, whether it’s local olive oil or reclaimed wine barrel furniture.
ZinFest Cooking School From regional celebrity chefs to local, award winning culinary experts, ZinFest takes great pride in creating fun and informative cooking classes for event guests. One winery is featured in each class, partnering winemaker with chef, for an engaging tasting and educational experience. Discover a new favorite dish and become the star of your next dinner party. The ZinFest Cooking School is open to all guests, with new demonstrations taking place each hour.
ZinFest Wine School Trendsetters and legends unite in the ZinFest Wine School. Listen as local experts and guest speakers engage in topics from “Blending your own Zinfandel,” to what cheese pairs perfectly with Lodi wines, and much more… Sip, savor and swirl your way through the afternoon. The ZinFest Wine School is open to all guests with new demonstrations taking place each hour.
For more information on the event, including events on Friday, May 18th and Sunday, May 20th, click here!
Mother’s Day at Casque Wines
I just returned from seeing my mom this past weekend when I flew to Cincinnati to run the Flying Pig Half Marathon. If she were here this weekend, I would certainly bring her up to Loomis for their Mother’s Day Wine and Jazz Lunch. Here are the details:
Seating 1 (11:00 am – 1:00 pm) Make Reservation for 1st Seating
Seating 2 (1:00 pm – 3:00 pm) Make Reservation for 2nd Seating
They are open for normal wine tasting on this day from 11:00 am – 5:00 pm, so if you don’t participate in the lunch, you are also welcome to enjoy the jazz music.
Spend the day wine tasting on the Placer County Wine Trail or just plan for a Mom moment at the winery with a catered lunch by one of the region’s top restaurants, Cafe Zorro, serving out of their new catering location called the Garage Gourmet. This location is just two doors away from Casque Wines so you can be assured the food will be nice a fresh straight out of the kitchen.
You’ll be able to chose from the following options:
- Grilled Salmon Salad: Grilled king salmon over a salad of field greens, arugula, delta aparagus, nuskies bacon, cherry tomatoes, leeks and Casque Wines Vermentino vinaigrette, or
- Pulled Brisket Sandwich: Sterling silver brisket slow cooked for 14 hours with spicy red cabbage slaw, crispy shallots and Casque Wines Calotte (red blend) BBQ sauce. Served with heirloom, fingerling potato salad, or
- Greek Style Quiche: Farm fresh eggs, feta cheese, bloomsdale spinach, artichoke hearts, grilled squash, Kalamata olives in a buttery crust. Served with organic frisée salad with a cucumber and mint vinaigrette.
Your lunch will include:
- your choice of entree
- a drink ticket for complimentary tasting or a glass of wine.
- 10% off of any wine purchased by the glass or by the bottle for consumption on site or for take away. (Adrian Wine Club members will receive an additional 20% wine club discount.)
Tickets are $20 per person and must be purchased IN ADVANCE on-line, at the winery, or at Cafe Zorro.
LOCATION: 3273 Swetzer Road, Loomis, CA 95650
Learn “Wine 101” with Rick Kushman at Lava Cap Winery on May 12th
Lava Cap Winery presents Wine 101 with Rick Kushman
Rick Kushman, co-author of “A Moveable Thirst” will feature his seminar “Why Wine is More Fun Than People Make it Seem” on Saturday, May 12, 2012 1:30-3pm at Lava Cap Winery in Placerville.
During the class, Kushman, wine and food writer and educator (you have seen his writing in the latest Sactown Magazine), will cover how to get more out of a wine country experience and out of drinking wine. He’ll give tips on tasting–which attendees can put to use on sight with Lava Cap wines. Other topics in the class include success for grape growing and winemaking, and why any of that matters to you. He’ll also decode some of the more annoying wine speak and offer pointers on how not to be a wine snob, even accidentally.
To purchase tickets, click here.
For more information, you can visit the Lava Cap website. You can like Lava Cap Winery on Facebook here, and follow them on twitter here.
Whole Foods Market Presents a Live Screening of “The Apple Pushers” in SF Apr. 22nd, Earth Day
Whole Foods Market, America’s healthiest grocery store, is taking its annual Do Something Reel Film Festival online this year. The film festival is an ongoing collection of provocative films about food and environmental issues that can be purchased online at www.dosomethingreel.com and streamed for a limited time.
Whole Foods Market will stream a different film each month with proceeds helping to fund the 2012 Whole Foods Market/AFI-Discovery Channel Silverdocs Festival filmmaker grants.
The festival opens April 22, with a live screening of “The Apple Pushers,” followed by a panel discussion with the film’s writer and director, Mary Mazzio; executive producer, Laurie Tisch; and celebrity chef, food policy advocate and founder of Wholesome Wave, Michel Nischan. Debi Mazar, “Entourage” and Cooking Channel’s “Extra Virgin” star, will host the discussion. The event will take place at Alamo Drafthouse’s Slaughter Lane Theater in Whole Foods Market’s hometown of Austin. Additionally, theaters in Boston, Detroit, Pittsburgh and San Francisco will host simultaneous screenings and will stream the panel discussion. The panel discussion will also be live streamed for free to online viewers. “The Apple Pushers” can be viewed online from April 22-30.
“The Apple Pushers,” narrated by Academy Award nominee Edward Norton, and underwritten by the Laurie M. Tisch IlluminationFund, follows five immigrant street-cart vendors who are offering fruits and vegetables in New York neighborhoods where fresh produce isn’t widely available. The vendors, who take part in a unique urban experiment called The NYC Green Cart Initiative, personify what it means to be an American entrepreneur, and their stories shed new light on the nation’s food crisis and skyrocketing obesity rates.
“The film chronicles first-generation immigrant micro-entrepreneurs who are infusing low income communities with fresh fruits and vegetables,” said Mazzio. “Whole Foods Market’s emphasis on providing access to healthy and nutritious foods makes them an ideal partner in helping us to expand the message of the film.”
Each month the festival will showcase a different film online that will be available for purchase (prices will vary by film; one viewing per purchase). The films slated through August are:
- “Watershed” – Directed by Mark Decena, executive produced by Robert Redford and produced by his son, James Redford, the film follows Rocky Mountain National Park fly fishing guide, Jeff Ehlert, and six others living and working in the Colorado River basin. The film illustrates the river’s struggle to support thirty million people across the western U.S. and Mexico as the peace-keeping agreement known as the Colorado River Pact is reaching its limits. (May)
- “Queen of the Sun: What Are the Bees Telling Us?”– A profound, alternative look at the bee crisis from Taggart Siegel, award-winning director of “The Real Dirt on Farmer John.” On a journey through the catastrophic disappearance of bees and the mysterious world of the beehive, the film weaves together a story of the heart-felt struggles of beekeepers, scientists and philosophers from around the world and uncovers the long-term causes that could create one of our most urgent food crises. (June)
- Ian Cheney Retrospective: “King Corn” and “Truck Farm” – Each of the films Cheney has created or co-created spotlights an important environmental or food issue, from mobile gardens to the subsidized crops fueling our fast-food nation. Cheney was last year’s Whole Foods Market and AFI-Silverdocs grant recipient for his new work-in-progress, “Bluespace.” (July)
- “Lunch Line” – Co-directed by Ernie Park and Michael Graziano, this film offers a fresh perspective on the politics of food and child-nutrition through an examination of the surprising past, uncertain present, and possible future of the National School Lunch Program. The film reframes the school lunch debate through archival footage, expert interviews, and the uplifting story of six kids from one of the toughest neighborhoods in Chicago who set out to fix school lunches — and end up at the White House. (August)
“Taking this year’s Do Something Reel Film Festival online provides an opportunity for audiences everywhere to connect with the films and their thought-provoking issues,” said Walter Robb, co-CEO of Whole Foods Market. “Such connection and exploration can be the starting place for real change; it helps us all think about how our everyday decisions and purchasing power can make a difference.”
For the second time, the festival’s proceeds will help fund two $25,000 AFI Silverdocs grants for filmmakers in the green genre. Applications are available at www.dosomethingreel.com from March 21 to May 4.
Whole Foods Market’s technology partner NowLive, a production and streaming solution for professional live and on-demand events such as red carpets, cast chats,concerts and original productions will power the live chat as well as the film releases online. The purchase process takes seconds, and featured films can be accessed through most web browsers, SmartTVs, phones and tablets.
Additional video, behind-the-scenes talks with filmmakers, suggested questions for home viewings and other materials will be available at no cost at www.dosomethingreel.com.
The festival is presented in association with Applegate Organic & Natural Meats, Earthbound Farm Organic and Siggi’s Cultured Dairy Products. For additional information, a complete schedule of events, and details about the grant program, please visit www.dosomethingreel.com.
To purchase tickets online to the festival, you can go here.
Greek-Style Lamb
Presented by The Running Bum…
Today’s recipe for Greek-style lamb was written by the BF aka the Running Bum, and enjoyed by the two of us last weekend at Easter dinner in Incline Village. The amount of lamb RB prepared was easily enough for 4-5 people, and the portion of meat that I brought home (1.5 pounds or so) lasted me four nights (used cold as one of my many salad toppings).
Cavegrrl (CG): For this recipe, what cut are we looking for from the butcher?
Running Bum (RB): Well, the lamb is a boned fresh leg of lamb, normally about 7 lbs after they remove the bone…lamb is in season right now, and Taylor’s [Market, in Sacramento] has all cuts available.
CG: Cool, so how do we prepare the meat?
RB: I rub the whole thing with extra virgin olive oil so a small amount of sea salt will stick to it. After it’s lightly salted, I pour a little bit of lemon juice over it. Then I completely encrust the outside with coarsely minced garlic and organic oregano, or a reasonable facsimile. I like it so that about all you can see is garlic and oregano, and not the meat. 🙂
In the case of something huge and wrapped in twine, I tilt the whole thing upright in a bag and pour about a ½ cup each of additional olive oil and lemon juice down the center of the roast and also let a small amount dribble along the outside. Then I leave it stationary in the bag in the refrigerator for about 15 to 25 hours. About 3 hours before I’m going to start cooking it, I take the bag and its contents and shake it and turn it about every 45 minutes, making sure the bag is securely sealed. This really does the job of completely saturating and marinating the lamb. Pre-heat the oven [to] 250 degrees [when you are almost ready to cook the meat and before you garnish it in the roasting pan.]
RB: Garnish with freshly cut oregano, if you’ve got access to it.
RB: Cook it (6-8 lbs.) for two hours and then finish an additional 30 minutes at 350 degrees. This will yield perfectly medium rare meat. For medium, add 20 minutes at the original 250 degrees and finish with the aforementioned 30 minutes at 350 degrees. For rare, cook the initial 250 degree stage for 1:40, and then add the hotter 30 minutes at the end. Time everything precisely, and don’t open the oven or turn the meat while it’s cooking, and it’ll turn out perfect.
CG: Ah, very nice. Let’s not forget to allow plenty of resting time after you remove the meat from the oven. The last thing you want is for all the juices to seep out. I think we waited about ten minutes before slicing. If this seems like a long time to wait, you can occupy yourself by plating up the other sides you are going to eat during the meal. Also, make sure you cut the meat on a surface that will retain the blood/juices or else your counter will be a big mess. 🙂
CG: As you can see, The Running Bum knows how to cook lamb to perfection! Thanks for joining cavegrrl.com today.
RB: Ah, I’m so glad you liked it. That’s the ultimate compliment. 🙂
Here’s a picture of us taken at Autorama last month. I added this photo because I wanted you all to get a peek of the author. The couple that “Paleos” together, stays together. 🙂
Patrick Mulvaney Cooks for Heart Healthy Eating Event on April 19th, 4:30-7:30pm
Heart Healthy Eating with Patrick Mulvaney (A cooking demonstration) will be held on Thursday, April 19 from 4:30 to 7 p.m. at Mulvaney’s Building and Loan: 1215 19th Street, Sacramento.
We all know that healthy eating makes for a healthier heart. But who knew it could be so much fun? Join Mercy’s Heart Shaped Community for a delectable women’s event hosted at award-winning Mulvaney’s Building and Loan.
Sample healthy bites and beverages that infuse seasonal, local ingredients, and learn how to incorporate healthy, delicious choices into your diet with Mercy’s nutritionist, Marilyn Gee, RD. Also, be entered to win fabulous prizes, including dinner for two courtesy of Mulvaney’s and gift certificates from Elements Therapeutic Massage Studio .
Tickets are $45 in advance or$40 for Care Begins with Me members.
Proceeds benefit Mercy’s Heart Shaped Community, a movement to motivate, inspire and educate women about heart health.
Sweet Potatoes with Dukkah
This is another side dish we had during our Easter feast over the weekend. It’s just potatoes sautéed in coconut oil (Tropical Traditions is the best!) and sprinkled with a nut and spice blend called dukkah.
If you missed the recipe before, allow me to introduce you to dukkah… the nut and spice blend that is to meat and vegetables as sprinkles are to ice cream. A magical little topping that makes everything taste irresistible. 🙂 Below is how to make enough for this recipe and also enough to store in your cabinet and use on other things like fish or sautéed vegetables.
1/4 cup ground coriander
5 tablespoons sesame seeds
2 tablespoons cumin
2 tablespoons black peppercorns
2 teaspoons fennel seeds
2 teaspoons dried mint leaves
2 teaspoons salt
1 1/2 tablespoon crushed red pepper flakes
Nuts:
1/2 cup raw hazelnuts
1/2 cup raw pistachio nuts
1/2 cup raw almonds
3/4 cup cashews
Place the nuts and seeds, along with the mint and salt, into a food processor and pulse into a coarse consistency.
Paleo Recipe: Gingersnap Crusted Ham
I’d like to start this post with a big thank you to Tropical Traditions. They sent me a huge jar of coconut oil to try out in my Paleo recipes. I ended up using it in the Paleo Gingersnaps that I used to crumble up and coat the ham below. Here’s a picture of their product. It’s not only good in cooking (use it in the place of –and in the same ratio as–any butter or oil), but excellent as a moisturizer!
So look at the crusty beast below! Can you believe it is gluten free? 🙂 This Gingersnap Crusted Ham was a “side” for our Paleo Easter Meal. I snagged the idea for it from the Alton Brown recipe I first made years ago.
What You Will Need:
One 2 pound”City” Ham (I used an Uncured, Nitrate Free, Hormone Free, Vegetarian Fed Ham)
You will find that 2 pounds of ham is actually only about 1/4 of a normal sized ham. 🙂
3/4 Cup Dijon Mustard
1/2 Cup Maker’s Mark Bourbon (in a spray bottle)
2 Cups Paleo Gingersnap Crumbs (To get the crumbs, you have to make the gingersnaps themselves.)
Paleo Gingersnaps
1.5 cups Blanched Almond Flour
1 tablespoons ground ginger
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp clove
1/2 tsp Baking Soda
1/2 tsp Salt
1/8 tsp cracked black pepper
1 tablespoon lemon zest
1 Tbs fresh ginger or ginger paste
1 omega 3 Egg
1/4 cup honey
1 tsp Vanilla Extract
1/8 cup molasses
1/4 cup Coconut Oil (Tropical Traditions for best results!!)
Preheat oven to 375 degrees.
In a medium sized mixing bowl, combine dry ingredients (including lemon zest).
In a small mixing bowl beat eggs, honey, molasses, and vanilla extract with a hand mixer.
Pour wet ingredients into dry and beat with hand mixer until combined.
Add coconut oil into batter, and continue to blend until combined.
Press the dough out flat on a parchment lined baking sheet, about a tablespoon in size. Bake cookies for 15 minutes at 375.
Let cool completely then break the cookie into crumbs and set aside.
Procedure:
1. Place the ham in a glass baking dish and paint the dijon mustard on it with a pastry brush.
2. Then take the gingersnap crumbs and coat the ham until it is completely covered in crumbs.
3. Spray the ham with the bourbon to seal the crumb coating.
4. Bake the ham in the oven at 350° for about 10 mins, then take out the ham and lightly spritz the it with more bourbon. Return the ham to the oven and bake it until the crust is golden brown, or if you are like me, you can get the crust a little more brown than that. Let rest about 5-10 mins and then carve to serve.
Mmmm….HAMMALICIOUS!
cavegrrl.com 