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5A Wednesday, August 28, 2013 – Daily News County Fare & tasty fresh Oregon rieslings compete for world's 'best white wine' title Recipe: Grilled Skillet Corn Bread Washington Post photo by Katherine Frey Grilled Skillet Corn Bread. The key here is cooking it on the grill in a cast-iron skillet. By Jim Shahin Special to The Washington Post Some like theirs sweet, others unsweetened. Some prefer it caky, others dense. This version is unsweetened and, unlike many corn bread recipes, does not include flour; the result is a grainy texture and deep corn flavor. Or feel free to use your favorite corn bread recipe. The key here is cooking it on the grill in a cast-iron skillet, which lends the corn bread a lovely fire-roasted flavor. You'll need a 9-inch cast-iron skillet; if you have a 10-inch skillet, see the NOTE below. The corn bread should release easily. If you want grill marks on it, you can remove the corn bread with a spatula, turn it upside down on the grate for about a minute, just long enough for some light marking, then use the spatula to ease it back into the skillet for presentation. GRILLED SKILLET CORN BREAD 1 cup coarsely ground yellow cornmeal 2 teaspoons kosher salt 1 tablespoon doubleacting baking powder 1 cup regular or lowfat buttermilk 8 tablespoons (1 stick) melted unsalted butter 2 large eggs, beaten 4 ounces canned peeled green Hatch chilies (mild or hot) 1 tablespoon bacon drippings or vegetable oil Honey or butter, for serving Prepare the grill for direct heat; a medium-hot fire. If using charcoal, you should be able to hold your hand about 6 inches above the grate for 4 to 6 seconds. For a gas grill, preheat for 10 minutes to 450 degrees (medium-high). Combine the cornmeal, salt and baking powder in a mixing bowl. Combine the buttermilk, butter and eggs in a medium bowl; stir into the cornmeal mixture, along with the chilies. The Over 25 years of experience STOVE JUNCTION BBQ PELLETS The North State's premier supplier of stoves Now in Stock! Popular customer request Serving Butte, Glenn & Tehama Counties Tues-Sat 9am-5pm • Closed Sun & Mon 22825 Antelope Blvd., Red Bluff 530-528-2221 • Fax 530-528-2229 www.thestovejunction.com Grease the bottom of the cast-iron skillet with the bacon drippings or oil. Place the skillet on the grill, uncovered, to heat up for 5 to 10 minutes; the fat may darken a bit at the edges of the pan, and that's okay. Transfer the batter to the hot skillet, spreading it evenly. Cook uncovered for 5 to 10 minutes or until you see the edges of the corn bread start to form a crust. Close the lid, with the vents slightly open. Cook for 20 minutes or until the corn bread is just firm to the touch and a toothpick inserted into the center comes out clean. At this point, the corn bread can be eased out of the pan to create grill marks, then put back in; see headnote. Remove from the heat; rest the corn bread, in the skillet, for about 5 minutes to avoid crumbling. Bring the skillet to the table and cut the bread into wedges. Serve warm, with honey or butter. NOTE: The corn bread will be thinner, and cook faster, in a 10-inch skillet. Reduce the grill heat to 350 degrees; cook for 20 minutes. Pulling the bread onto the grill for grill marks might be too tricky at this size. NUTRITION Per serving (using low-fat buttermilk and vegetable oil): 220 calories, 4 g protein, 16 g carbohydrates, 15 g fat, 8 g saturated fat, 85 mg cholesterol, 740 mg sodium, 1 g dietary fiber, 2 g sugar Wine making is a romantic obsession — a good selling point for an agricultural product marketed as seductive, sophisticated and highly cultured. Truth is, most winemakers make money by following global trends, resulting in oceans of white wines all tasting pretty much the same. This is not generally true of riesling, whose archetypes lie in the valleys of Germany and Alsace. Unlike chardonnay, pinot blanc and other white varietals, the grape itself has a very particular flavor. Rieslings are spicy, brisk, sometimes racy, often sweet, always aromatic and low in alcohol. And while many different regions make riesling, I think Oregon now can compete with the world's best — especially when the average price is under $20 a bottle. A cooler climate than California's is key to riesling's excellence in Oregon, where it has grown into a $2.7 billion industry, with 450 wineries, mostly small and artisanal, spread over 17 distinct American Viticultural Regions. Average winery yield is only 5,000 cases a year, and nearly 40 percent of the state's vineyard acreage is certified sustainable. Fifty wineries now make riesling with 797 acres under cultivation, which is only about 5 percent of Oregon plantings, down from 23 percent 30 years ago, after vines were ripped out to make way for cabernet and chardonnay. Harry Peterson-Nedry, founder and winemaker of Chehalem winery, says rieslings are the world's "best white wine" and insists the varietal will eventually be the most widely planted in the state. "New dense plantings with a full array of clones are the future," he says, "as we investigate sites for epiphanies and stretch styles to palates and foods." Back in the 1980s and into the 1990s, Oregon rieslings were not as elegantly knit as they are today. Some are still as flabby as fruit punch; others lack the acidity of New York State Finger Lake examples. German rieslings, with hundreds of years of development, are still the benchmark, including intensely sweet dessert wines. But drier styles are now justifiably getting attention. The International Riesling Foundation has pro- Photo by Andrea Johnson/Oregon Wine Board Penner-Ash Wine estate in Oregon. The vineyard makes several varietal wines including a dry-style riesling with an easyto-drink 10.5 percent alcohol volume. WE ACCEPT FOOD STAMPS WE FEATURE BLACK CANYON ANGUS BEEF 821 Sq Ft 704 Sq Ft 782 Sq Ft 903 Sq Ft 384 Sq Ft 768 Sq Ft 1,888 Sq Ft 1,106 Sq Ft 720 Sq Ft 1,092 Sq Ft 1,148 Sq Ft 1,312 Sq Ft 1,299 Sq Ft 1,356 Sq Ft 1,400 Sq Ft 1,224 Sq Ft 1,543 Sq Ft 1,702 Sq Ft $55,000 $65,000 $78,000 $79,900 $87,900 $89,900 $94,000 $99,000 $109,900 $128,000 $130,000 $130,000 $130,000 $149,000 $149,500 $169,000 $185,000 $187,800 Prop Code 4349 Prop Code 24409 Prop Code 4469 Prop Code 4549 Prop Code 4389 Prop Code 4379 Prop Code 24439 Prop Code 4049 Prop Code 4339 Prop Code 4519 Prop Code 4099 Prop Code 4719 Prop Code 4179 Prop Code 4109 Prop Code 4579 Prop Code 4119 Prop Code 4139 Prop Code 4559 We appreciate your business - and we show it! 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FORECLOSURES AND HOMES UNDER $200,000 1 BA 1 BA 1 BA 1 BA 1 BA 1 BA 2 BA 1 BA 1 BA 2 BA 2 BA 2 BA 2 BA 1 BA 1 BA 2 BA 3 BA 2 BA 8049 Hwy 99E, Los Molinos, CA NO CARDS REQUIRED FOR EVERYDAY LOW PRICING OR SALE ITEMS FOR 24/7 PROPERTY INFO CALL 1-888-902-7253 2 BD 2 BD 2 BD 2 BD 1 BD 2 BD 4 BD 3 BD 2 BD 3 BD 3 BD 3 BD 3 BD 2 BD 3 BD 3 BD 4 BD 3 BD aperitif and a delight with an appetizer of honeydew melon and slices of prosciutto. Penner-Ash 2012 ($20) Bottled in March 2013, this lighter riesling, at 10.5 percent alcohol, is very drinkable right now. I'd love it to have a bit more acid, but I easily sipped this before dinner with nothing more than some walnuts and pistachios. It also pairs well with shellfish. Anne Amie Estate Dry Riesling 2011 ($20) The Yamhill-Carlton district vineyards, dating to 1979, show their terroir with plenty of spice and dry minerality. Better known for their pinot noir and pinot blanc, Anne Amie uses old vine ries- duced a Riesling Taste Profile based on sugar-to-acid ratios, info that members may print on the label: "Dry," "Medium Dry," "Medium Sweet" and "Sweet." Here are some of the Oregon rieslings I have been enjoying this summer, with just about everything except a steak on the grill. Argyle Eola-Amity Hills 2011 ($18) The 2011 vintage is considered one of the best of the past decade, a cool year with low sugars but good acids. Argyle, one of the pioneers in the Willamette Valley, is best known for its sparkling wines. But this mediumdry riesling is full of tropical fruit flavors and spice, which make it a good 741 Main Street, Suite #2 Red Bluff, CA 96080 1-800-287-2187 (530) 527-2187 C & C PROPERTIES ling grapes and treats them with minimal processing, keeping yield low to produce a superb intensity in their riesling, along with a refreshing acidity to balance the sugars. This is the ideal wine for trout or any lake fish. Foris Rogue Valley 2011 ($13.50) If you love a good, crisp, tangy apple, you might be forgiven for thinking this bottling was full of apple juice. It is absolutely delicious, a very deft balance of pale sweetness with edgy acids. Foris, which started producing under its own label in 1986, is the southernmost winery in Oregon, and its bottlings are clear expressions of the high elevation, cool Pacific terroir, allowing the wine's components to knit together without complications from too much sun. They also sell a 2008 sweet late-harvest dessert riesling at $12 for a halfbottle. Elk Cove Vineyards Willamette Valley Estate 2011 ($19) Elk Cove's pinot noirs have an outstanding reputation, but I'm almost as impressed by their Estate riesling, which has plenty of aroma, fruit and spices, and at 12 percent alcohol is a wine I'd like to keep around for a couple of years to see if it develops into something even finer. 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