Cuban tamales differ from the tamales recipes of other Latin American countries and also in the way they are served and when. To begin with the Cuban word for them is actually “TAMAL” and tamales is the plural.

Cuban tamales can be made and eaten at any time of the year and usually have more meat inside than the tamales from other countries. Some Cubans also like to serve their tamales with catsup on the side.  They are moist and juicy and delicious.

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At Palomilla’s in Atlanta, they serve tamales with crisp and tender shredded pork, onions, and a lime on the side.  Of course, white rice and beans come with the dish.  Fabulous, yummy, and definitely worth the search for your local Cuban restaurant!!

It’s almost too good to be believed- a very very highly rated Robert Parker wine for a mere $11.99 a bottle!  Here’s an email I received earlier this week from Amanda at Carlo Russo wines…..and yes, I ordered a case.

Pesquie Les Terrasses Cotes du Ventoux 2007

Reg. $14.99    On Sale $11.99

Robert Parker 91 Points!

Two weeks ago, I sent an email promoting the delicious, crowd-pleasing Pesquie Les Terrasses 2007, before it was reviewed. We had such incredible success with the 90 point rated 2006 vintage, and we were so confident the 2007 would rate even better, given the superb quality of the vintage. The review just came out late last week. Here is what Robert Parker had to say about the 2007:

“The 2007 Terrasses Rouge is a custom cuvee put together for importer Eric Solomon. Made from 60-year-old Grenache and 30-year-old Syrah, one-third is aged in small barrels and the rest in foudre and tank. I’m sure discounters will offer this cuvee for around $12 a bottle, which makes it a remarkable bargain. A dense ruby/purple color is followed by aromas of cassis, kirsch, lavender, pepper, and spice. The sweetness of the tannins, abundant glycerin, razor sharp focus, and wonderful depth make for a wine that transcends its humble price and bucolic appellation. Drink it over the next 2-3 years.  91 Points.”

Overall, as noted in my last email, Robert Parker called the 2007 vintage in the Rhone the “vintage of his lifetime.”Regarding Chateau Pesquie, Parker acknowledges it as one of the Cotes du Ventoux’s top estates, producing a number of “top-notch, value-priced wines”.

Last week we tasted the Pesquie Les Terrasses in the shop at one of our Saturday tastings, and it proved to be one of the customer favorites of the tasting. Now that the review has come   out, I thought it a good idea to offer the wine once again via email for those that were waiting to see it. Here is a second opportunity at a phenomenal bargain – which happens to be a great wine for summer as well! We have about 30 cases left in stock, and will not be able to get more once it sells out.

Château Pesquie Les Terrasses 2007

Jancis Robinson “Wine of the Week”: “This Terrasses cuvée is sweet, round and rich with that delightful herby overlay of successful southern Rhône reds – lovely stuff ! It’s silky and almost drinkable already but … more

BN#265980
$14.99
On Sale $11.99
SKU02940

Please email me with any questions regarding these wines.

Amanda Donnelly
Online Sales Manager
Carlo Russo’s Wine and Spirit World
201-444-2033

Last week, the New York Times published a great article for us carnivores  – how to make the ideal and most perfect hamburger. This was an article written just for me since my favorite food is a cheeseburger.   Admittedly, I will even eat bad cheeseburgers, but there is nothing like a juicy, perfectly made cheeseburger.

I grabbed the article and devoured it, hoping to find amazing and fabulous tips.  And I did.  So for the July 4 holiday, I decided to give making the perfect hamburger a shot.

The first thing I did was buy 5 pounds of Kosher first cut brisket. I cut off the obvious big chunks of fat, and then cut the brisket into 3″ chunks.  Into the food processor, a minute or two of whirring around,  and voila, I had fresh ground not too mashed together beef.  I salt and peppered the beef and gave it a couple more whirls around, and then it was time to make the burgers.

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Light and fluffy are not two words that generally go together with hamburgers.  But that’s one of the tricks of making perfect burgers, dont mash the meat.

The second trick is to sear or char the outsides for a couple of minutes per side and then put them in the oven for 4 minutes at 350 degrees to finish cooking so they stay juicy.

A trick to get the perfect cheese topping is to grate some cheddar on the top (the cheese needs to be a really “melty” kind) and stick under the broiler for just a minute or so the cheese melts but doesnt slip off the meat.

And now, for the bread.  No plain old store bought rolls for these puppies.  We found a bakery that made fresh brioche-type hamburger rolls.  A quick toasting, then they are ready for the burgers.

Toppings in  my house include shredded lettuce, tomatoes, red onions, and lots of pickles.  Ketchup, mayo and mustard complete the meal.

PS – I meant to take a picture of the completed burgers, but they got scarfed down so quickly, that all that was left were crumbs.     ENJOY!!

Just in case you were wondering…..grilled peaches may be the best dessert around ( I’m a die hard chocoholic, and even I say that!!).  Here in Georgia, we are starting to see an abundance of beautiful Georgia peaches.   After a while, even I get tired of drippy sticky peach juice running down my chin.  And besides, eating a whole peach isn’t exactly an elegant dessert. 

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But grilled peaches are….and they are so easy to make!   I cut the peaches in half, take out the pit, brush them with a tiny bit of plain tasting oil (like Canola or Rice Bran) and plop them on a medium heated grill, cut side down.   While my yummy peaches are sizzling, I mix some balsamic vinegar with brown sugar (2 parts vinegar to 1 part sugar) and heat up gently on the stove so the flavors mix and the vinegar becomes syrupy.

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Now comes the good part – put some yummy vanilla ice cream in a bowl, top with the peaches, and drizzle the balsamic glaze over the whole thing.  Easy as can be, elegant, and fabulously delicious.  Enjoy!!

The moment we’ve waited for all school year has finally arrived……the first day of summer vacation!    No alarm clock, no “hurry hurry hurry – carpool’s leaving NOW”, no “where are my shoes? I know I left them somewhere last night”. 

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But for those of us who haven’t had to fill our fridge with lunch food in a long time, summer vacation also brings the dreaded lunchtime feeding frenzy.    Everyone in my house seems to eat non-stop between the hours of 11 am and 2 pm – breakfast, lunch, brunch, whatever.    So what to fill the fridge with?

Of course, there are cold cuts and sliced cheese.  On good whole wheat bread with a slice of tomato and some lettuce, they make a respectable sandwich.   I always try to keep a bowl of cut up fruit in the fridge – don’t ask my why, but if the fruit is whole, my kids don’t even look at it.  But cut up fruit? It disappears almost as quickly as I can make it.  The old standby PB & J is always good for a quick lunch.  Last night’s leftovers always disappear as well.  Sometimes we have breakfast leftovers for lunch as well – who said you can’t eat waffles and pancakes for lunch?

But the thing that my kids really love is Tuna Salad – which then becomes tuna melts, tuna pita pockets, tuna in a tomato half, tuna on wheat bread with some lettuce, or just plain ol’ tuna on a spoon.   Here’s a recipe for the PERFECT tuna salad, which is just one of the many fabulous recipes you’ll find in the Mama Says, “No More Frozen Pizza!” recipe box.  

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INGREDIENTS
2 small cans of albacore white tuna in water

2 eggs

2 stalks celery

1/2 small onion

small jar of salad olives

1/2 cup mayonaisse

PREPARATION

Make hard boiled eggs.  Open the can of tun and drain the water.  Put tuna in a bowl and mash it up.  Cut the onion and celery into small pieces and mix with the tuna.  Take 1/4 cup of the salad olives and chop to the size you like.  Add into the tuna with 1/2 cup mayonaisse.  Chop the eggs and add to the tuna salad.  Mix well.

Serve with a glass of milk and some oreo cookies….voila, a perfect lunch!!