How’s that New Year’s resolution going? This book may not help, it’s a beauty and filled with some killer fun recipes you may want to use for your Super Bowl party.
Dan Whalen joins us with his brand new book “Stuffed – The Ultimate Comfort Food Cookbook.”
Dan is a mad scientist of comfort food. Dan’s recipe takes a full-sized cheeseburger, stuffs it into a ravioli and calls it dinner. Another puts pineapple and bacon into jalapeno peppers to create a tasty, flavorful appetizer. With every recipe so fun and different, you’ll be able to make dishes that your family and friends have truly never seen before.
Dan is the genius behind the popular blog, The Food in My Beard. His recipes have been viewed over 6 million times and his work has been featured in Bon Appetit, Fine Cooking magazine and on Boston.com and Huffington Post. www.foodinmybeard.com
Recipes include Cheesesteak Stuffed Soft Pretzel Calzones, Chicken Stuffed Waffles, Cheddar Sriracha Stuffed Mushrooms and Cherry Pie Stuffed Chocolate Cake, so get ready to take the best comfort foods and stuff them with even more awesome flavor. With Stuffed, you’ll be making the best tasting dishes you’ve never even dreamed of.
In the second half Chris Taranto, Communications Director for The Paso Robles Wine Country Alliance (www.pasowine.com) joins us to talk about this great Central Coast region.
Paso Robles American Viticultural Area (AVA) was established in 1983 with 17 wineries and 5,000 vineyard acres. The fastest growing AVA in California with 32,000 vineyard acres and more than 200 bonded wineries. Paso Robles is also the largest and most diverse wine region in California with 30 distinct soil series, many microclimates, varying topography within 614,000 total acres ranging from nationally distributed, mid-size to boutique wineries.
Good Life Guy’s Wine of the Week:
2010 Rosenblum Cellars Paso Robles Zinfandel
Complex fruit drives this 2010 Paso Robles Zinfandel, opening with a heady combination of mulberry, rhubarb and plum. Licorice and hints of violet complement the rich, dark fruit aromas. On the palate, bright acids give lift to fresh raspberry and black cherry flavors, followed by firm tannins that accompany the long finish. The wine has an appealing versatility for food, perfect for almost any pasta dish, whether a creamy Carbonara or a meaty ragù.
Pickup a bottle or two at Jacob Liquor Exchange
North Rock Road & 29th Street and join us!