While I shunned red wines upon my first few months living in the warmth as a CA resident, I’m back on the band wagon enjoying these crimson colored delights. Red wine recommendations for the warmer weather. Also in this post… a tasty meal prepped in minutes with just a few secret weapons to excite your mid-week taste buds!
“I begin with an idea and then it becomes something else.” - Pablo Picasso
I literally wake up every morning with my mind revving. One cappuccino and a hundred thoughts are racing through my brain. Two cappuccinos and I’m unstoppable… until 5pm that is and then I go hiking with the dog. Contrary to what I actually have on paper this year, I think about potentially interesting blog posts all of the time. The issue is simple. California. When I do finally have spare time at the end of the day, its just so beautiful outside that I can’t help but embrace it. I grill every night and when I drink, its white. Don’t judge me, I’m aware of how my life trots along on a one dimensional path these days. Good news is that I’m back onto red wine… as long as it has a slight chill and expresses serious vibrancy. One might call me a born again red head, a real ginger. Forgive my poor sense of humor, I work from home a lot these days.
One thing I will say is that the few posts I’ve published have been with intention. I don’t use my blog as a floodgate to pour out opinions and emotions (at least I think). I digest for long periods before I market my material for the world to see. I process my ideas and they often become something completely different than my initial burst of energy. I’m trying to understand the everyday consumer that is as passionate about food and wine as I am but maybe not as in tune. I want to be relevant. Relevant today means… I’m busy but I want to eat really well, partake in something interesting, drink good beer/wine/cocktails. Simple.
My post today transformed from a labor intensive gourmet take on the modern tater tot and now concerns easy, quick, delicious food for the summer so you can enjoy those evenings while the sun shines longer. This is how much my thoughts evolve. I’m a modern day Picasso! Kidding.
Grilled Chicken with Heirloom Tomato Bruschetta & Burrata Salad – Feeds 4
- Di Giovanna Sicilian olive oil: So worth investing in the concentrated, high quality, small production oils from Italy, Spain, and even CA!
- Burrata cheese: Take mozzarella and fill it with the most delightful creamy, melt in your mouth texture and vuala burrata. Discovered this type of mozza at my new favorite Napa restaurant, Tra Vigne. Trader Joe’s carries!
- Sea salt: Yes it can be that simple. The Spaniards won me over in San Sebastian by finishing their salads and seared meats with a crumbled sea salt garnish.
- 1.5 lb organic chicken breast
- Balsamic vinegar
- Organic field greens
- minced garlic – 3 cloves
- chopped basil – 1 cup
- 3 cups mini heirloom tomatoes
Marinate the chicken with salt and balsamic. Meanwhile, combine a few tbsp olive oil, tomatoes, basil, salt, and 2 cloves minced garlic. Set aside. Dress each plate with a solid portion of greens and top with Burrata cheese. Drizzle with sea salt and olive oil. Grill the chicken in high heat for about 10-15 minutes on each side. Slice and serve alongside the salad.
Wine pairings: 1-2 hours before dinner, toss a juicy fruit forward red with nice acidity into the fridge. The result will be refreshing and will be a perfect patio sipper. Rocca di Castagnoli Chianti Classico from Italy (cherry notes with an elegant finish), La Choza Joven Tempranillo from Spain (no oak with nice acidity and a strawberry bubblegum note), and Handley Pinot Noir from Mendocino (cooler climate delicate spiced notes) are all wonderful options.