Sunday, March 20, 2011

Miglior Sommelier, Filet Mignon with Shrimp...2004 CASANOVA

2004 CASANOVA di NERI BRUNELLO di MONTALCINO 
TENUTA NUOVA

Giacomo Neri lo capisci subito che è toscano: giacca di velluto e il mezzo sigaro tra i denti. Se poi parli con lui, se lui ti spiega il suo vino, allora viene fuori l’uomo legato alle sue vigne, alla sua terra, viene fuori il “contadino privilegiato” come egli ama definirsi...



 gave this wine three hours before drinking and it was perfect. Very new world...but pays respect to its Brunello heritage. Upon opening, it did not have alot of nose....but was jumping out of the glass when we finally sat down for dinner. Lots of cinnamon, spice, cranberry, oak, and vanilla. The mouth feel is gorgeous as is the finish. long! I think this is the start of a great drinking decade for this wine.

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Nez complexe sur des notes de cerises, de poivre et de prunes, au départ des notes de fruits un peu artificiels qui s'estompent peu à peu. Belle structure dans un millésime assez chaud avec des tannins plutôt doux. L'alcool est un peu trop présent en finale.

Filet Mignon with Shrimp...


If you don’t have much experience in cooking steaks before, you will find dealing with filet mignon truly intimidating. It is an extremely tender cut at the small end of the tenderloin. It is known as the king of steaks and famous for the texture that melts in your mouth. 
So it is essential that you cook it right to get a perfectly tender steak. 
Using a fork, you can literally cut a prime filet mignon...

4 filet mignon steaks, each about 8 ounces and 1-1/2 inches thick
Extra-virgin olive oil
2-1/2 teaspoons salt, divided
1/2 teaspoon ground black pepper

1/2 cup (1 stick) unsalted butter
2 large garlic cloves, coarsely chopped

12 extra-large shrimp (16/20 count), peeled and deveined, tails left on
Finely grated zest of 1 lemon
1/4 teaspoon crushed red pepper flakes

2 tablespoons chopped fresh Italian parsley leaves

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1. Lightly brush the steaks with oil and season evenly with 2 teaspoons of the salt and the pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.

2. Prepare the grill for direct cooking over medium heat (350° to 450°F).

3. In a small saucepan over medium heat, heat the butter and garlic until the butter melts and comes to a boil. Remove from the heat and let stand for 5 minutes. 

4. Place the shrimp in a medium bowl and toss with 2 tablespoons of the garlic butter; reserve the remaining butter. Season the shrimp with the lemon zest, the remaining 1/2 teaspoon salt, and the red pepper flakes.

5. Brush the cooking grates clean. Grill the steaks over direct medium heat, with the lid closed as much as possible, until cooked to your desired doneness, 12 to 14 minutes for medium rare, turning once (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes.

6. Grill the shrimp over direct medium heat, with the lid closed as much as possible, until they are firm to the touch, lightly charred, and just turning opaque in the center, about 5 minutes, turning once.

7. Reheat the butter. Serve the steaks warm topped with shrimp, butter, and parsley.

Miglior Sommelier Toscana 2008
Simona Bizzari ...





...LA PAURA TI RENDE PRIGIONIERO, 
LA SPERANZA PUÒ RENDERTI LIBERO...
LA SPERANZA È COSA BUONA 
E LE COSE BUONE NON MUOIONO MAI...
O FAI DI TUTTO PER VIVERE 
O FAI DI TUTTO PER MORIRE... 
IO HO SCELTO DI VIVERE ... !!!