Category Archives: Spirits

Panevino in Addison: Delizioso!

With nearly 200 restaurants packed into 4.5 modest miles, it’s getting tricky for restaurants to stand out in Addison. Newcomer Panevino, located at Addison Walk, manages to do just that. Indulge yourself in just one meal here and you’ll agree.

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Owner and chef, Joseph Ajro, describes Panevino as a fusion of traditional Italian and European bistro elements featuring a wide and varied menu catering to all tastes. That is to say,  you won’t find Chef Boyardee twirling his mustache anywhere near the kitchen of Panevino. Contrarily, executive chef Javier Perez (formerly of Sfuzzi) and his staff make everything in-house, using only the freshest, top-notch ingredients painstakingly selected and imports from the best regions in the world. Following the delightful evening I spent dining with Arjo in his restaurant, I left with the impression he is more or less obsessed with quality when deciding what makes the cut in his kitchen. When I tasted the product of his careful selection process, I understood why.

Panevino boasts an equally thoughtful wine selection featuring wines from around the world. Some of the offerings on the wine list deviate from the expected; Merkin “Chupacabra” Red Blend, anyone? Yeah, that would be an Arizona wine produced by none other than the guy from Tool. (That said, it was delicious.) Clearly, their sommelier, Noah Patridge, isn’t afraid to think outside the box when making recommendations for a new wine to try with dinner. He paired a different wine with each course we enjoyed at dinner, and all of his couplings were spot-on. Original cocktails influenced by European roots round out the drink menu, and a variety of craft beers are available on tap.

But, back to the food. There was not a single dish we tried that fell short of ridiculously good … and some dishes may or may not have made my eyes roll back in my head a little. First, I surprised myself by selecting the Pepper Crusted Ahi Tuna as my favorite appetizer of the evening. Served on a bed of artichokes and roasted peppers, the delicate flavor of the seriously fresh rare tuna was perfectly offset by the peppery sear. I’m not usually a big fan of rare tuna, but I would order this dish again … and again.

One of my favorite dishes of the entire evening, however, arrived in the form of our salad course–the Heirloom Caprese Tower. A glorious tower of the freshest Buffalo mozzarella I have ever tasted, interspersed with gorgeous heirloom tomatoes, fragrant basil, and a balsamic glaze, this “salad” was an emotional experience. I wept.

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It was difficult to select a favorite entree from several excellent dishes we sampled, but WHEN  (and not if) I return to Panevino, I plan on ordering the Homemade Gnocchi so I can stuff every last one of those perfect little ‘tato dumplings into my face hole.  Crowned with tangles of delicate prosciutto, basil, shaved parmesan, and a rich tomato cream sauce, this is one of those dishes that manages  to warm your very soul. If I had a little Italian grandma, I would probably have to lie to her when I lovingly professed her gnocchi to be superior. (Lucky for me, my descendants are Russian and English, so there aren’t many culinary white lies to be told ‘neath the branches of this family tree. Borscht? Kidney pie? idk.)

My husband’s favorite dish of the evening was the Lobster Ravioli, which I’m pretty sure speaks for itself; except for the fact that the ravioli happens to be crowned with scallops and lump crab meat, so it’s basically one big crustacean brigata on your plate. Also noteworthy was the Stuffed Jumbo Shrimp, filled with lump crab meat, plated atop lemon marscapone risotto, and drizzled with a citrus beurre blanc. Yowza. Panevino does seafood well.

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Do save room for dessert. They are all made in-house, and they are not an afterthought; you cannot go wrong here.

Happy hour details:
4pm-7pm Monday through Friday
$5 Sangria, $5 House wines, and $2 off all Texas beers


PANEVINO
www.osteria-panevino.com
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5000 BELT LINE RD. #300, ADDISON
(972) 807-6268

HOURS:
Monday – Friday
11AM – 11PM
Thursday – Saturday
11AM – 12AM
Closed on Sundays

Primo’s: New Ownership, Old Favorites

Primo’s is a Dallas institution in it’s own right. It would be harder to find a cheesier enchilada or a frostier happy hour margarita than the familiar offerings at this beloved industry favorite.

In case you missed it, Primo’s closed its doors in 2013 and reopened them again in early 2015 under new ownership. The new owners attempted to update Primo’s tried and true menu, much to the chagrin of many once-loyal fans. It wasn’t working. I have wonderful news for Primo’s loyalists and Tex Mex enthusiasts alike: Primo’s is, once again, under new ownership; and this time, new owners Dirk and Mark Kelcher (of Ron’s Place and now Cedar’s Social) intend to restore Primo’s to its former glory. Primo’s fans can expect to see the majority of the original menu, with a few thoughtful additions  that don’t take away from what Primo’s should be.

Some welcomed additions to Primo’s menu include a variety of new specialty cocktails, as well as a collection of aptly dangerous tequila flights. While Primo’s Tex Mex menu is full of old favorites, their re-vamped cocktail menu is creative and playful- in a good way. If you’re feeling indecisive, throw caution to the wind and consider allowing  the bartender to craft you an off-menu libation based on your personal preferences. I was lucky enough to sample several off-menu creations, such as the delightfully zippy Basil Jalapeño Margarita and the cleverly crafted Moscow-Rita, prepared with ginger beer in place of triple sec. While all of the specialty cocktails I sampled were interesting and delicious, I would be remiss not to remind everyone how comforting and satisfying Primo’s house marg so happens to be. Not too sweet, not too tart, and nice and smooth; simple and darn near perfect.

I can happily confirm the Kelchers are delivering on their promise to stay true to Primo’s old school Tex Mex roots. The chips are crispy and hot, the salsa spicy, the queso decadently thick and cheesy, and the guac is fresh and chunky. Primo’s beef tacos cause grease to dribble down your chin in the best way possible. Meanwhile, the chicken tacos are quite possibly the ultimate soul-warming comfort food … apart from, of course, the enchiladas. Fajitas are served sizzling, decorated with sexy little char marks that cause one to salivate in anticipation.

Ongoing specials include Margarita Tuesdays, including $3 margs and $7 taco plates, along with Happy Hour Monday-Friday, 3:00 p.m.-7:00 p.m., including $3 domestic drafts, house wines, house margs, and well. $7.99 lunch specials are available Monday-Friday from 11:00 a.m.-3:00 p.m.


Primo’s Tex Mex Grille
www.PrimosTexMex.com
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1400 Hi Line Drive, Suite 116 (Design District)
(214) 390-7671

Hours of Operation:
Sunday- Monday 11 a.m. to 11 p.m.
Tuesday- Saturday 11 a.m. to 2 a.m.

Recipe: Hot Buttered Rum

Christmasy drinks can be a little intimidating … at least by name.  I mean, who decided to call a creamy nutmeg treat egg nog or delicious apple cinnamon goodness hot buttered rum?  (What is a nog anyway?)  Well … as scary as the name “hot buttered rum” is, it adheres to the cardinal rule of life (or at least Paula Deen’s rule): adding butter makes it better.  Unfortunately the name isn’t an misnomer.

I found myself in Plano recently and happened into Holy Grail Pub.  Our waitress hardly finished saying the whole phrase “hot buttered rum” before I yelled that I’d have one.  After two sips I demanded the recipe and she nicely obliged.  I whipped up HALF a batch for a recent holiday party, and, even though it wasn’t even a tad cold outside (what the heck’s up with this weather?!), it was the first to run out.  (I’ve also had three attendees ask for the recipe, so I thought posting it was easier.)

HOT BUTTERED RUM (recipe from Holy Grail Pub in Plano)
1 gallon unfiltered apple cider (I really love the cider at Trader Joe’s)
2 Gala apples, cored & sliced 1/16” thick
2 Bartlett pears, cored & sliced 1/16” thick
3 oz fresh ginger root, peeled & sliced thin
4 cinnamon sticks
1 teaspoon allspice
1/2 teaspoon ground cloves
3/4 cup brown sugar
3 cups Sailor Jerry spiced rum
1/2 cup butter

Mix all ingredients in a HUGE saucepan.  Bring to a boil, then reduce heat to simmer.  Simmer for at least 30 minutes.  Serve warm and garnish with an apple or pear slice and cinnamon stick.
(Makes a whole lot.)

Some quick tips when making this:

  • plan ahead on the size of your saucepan (it really makes more than you expect)
  • if you’re using a beverage dispenser, strain out the solids before you put it in as it’ll clog the nozzle
  • make this ahead of time … it’ll make your house smell ah-mazing

If you’re not into butter in your drinks or making giant batches of drinks, here’s a simpler version that you can spice up as much as you’d like.

SIMPLE SPIKED CIDER
2 parts apple cider
1 part spiced rum
1 dash cinnamon

Mix, warm, and add the following ingredients as desired: apple slices, pear slices, fresh orange juice, orange bitters, cinnamon sticks, more rum

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Check out more winter cocktail recipes on my recipes page!

Going Green with 360 Vodka

I’m not sure where 2015 went, but the past couple months have been a blur. With the onslaught of holiday parties and football gatherings, drinks are something that seem to be ever-present. A generous box of spirit(s) arrived on my doorstep at a pivotal moment in this season’s madness to provide me the essentials of holiday cheer.

I’ve noted in the past that I tend to be wary of vodka, but when distilled just right and mixed with the right ingredients, it becomes my drink of choice. In particular, 360 Vodka (produced by Earth Friendly Distilling Company, a division of McCormick Distilling Company, Inc. … don’t cringe) comes distilled four times from American grain using column distillation process and filtered five times featuring proprietary charcoal coconut filter system. The smooth, earthy finish  of this grain vodka along with a mild bite and subtle lavender notes, makes it an easy choice to mix in any cocktail. 

This vodka’s clean taste is echoed in the company’s eco-friendly attitude from development, production, to distribution. The bottle (commonly reused by consumers for water and olive oil) is made from 85% recycled glass, giving each bottle a unique green hue.  The label on the bottle is made with 100% post-consumer paper with special water based inks that won’t harm the environment; and the swing‐top closure comes with a pre‐paid envelope empowering Americans to return it for reuse and have $1.00 donated to a local environmental organization. Additionally, McCormick, with the assistance of the Missouri Department of Conservation, launched FOREST 360, an effort to plant indigenous trees on 40 acres of the land around the distillery.

Essentially, consumers can grab a super-premium bottle of vodka at a reasonable price and give back to the environment – as if you needed an excuse. And, with the recent trend in all things organic and green, 360 Vodka makes for the perfect holiday bar staple or hostess gift. The range of flavors can seem somewhat overwhelming with options like Georgia Peach, Sorrento Lemon, Buttered Popcorn, and even Glazed Donut.

Personally, I took advantage of the crisp fall season to mix up a vodka-forward version of Susie’s Cool Weather Punch* with the original 360 Vodka.


360 VODKA
www.vodka360.com
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ABV 40% / 80 Proof
Retails for around $35 per 750ml bottle

 

 

Shaken … Not Stirred

My favorite lothario spy, Bond, James Bond is known for ordering his iconic “vodka martini … shaken, not stirred” since the days of Dr. No (ahem, 1958). In his last four films, we’ve seen Daniel Craig’s Bond shake it up a bit. In “Casino Royale” he ordered the Vesper (recipe below), and in the recently released “Spectre”, he opts for another new concoction. So what’s your favorite Bond film of all time? It’s pretty clear from some of the reviews such as you can find in the Top 21 Gambling Movies, that Casino Royale was actually a very loved film by many different types of people, for different reasons. This time, his paramour in the (latter part of the) movie, Dr. Swan, orders a dirty martini … and he does, too. (I know … mind blowing.) Check out a recipe for the martini inspired by the movie, the Belvedere Spectre 007 Martini.

Belvedere was kind enough to treat me and some other Bond lovers to a sneak peek of the most recent Bond flick, complete with (dirty) Belvedere Spectre 007 Martinis.


BELVEDERE SPECTRE 007 MARTINI
2 oz. Belvedere Vodka
1/3 oz. Dry vermouth
1/6 oz. Sicilian green olive brine
1 Sicilian green olive

Gently muddle olives in base of mixing glass. Add remaining ingredients and shake hard with ice. Double strain into a chilled martini glass.

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With Bond’s noticeable departure from his expected vodka martini, I should note that change is still inevitable, December is still 31 days, and the sun still rises in the east and sets in the west.

If you make one of Bond’s cocktails, tag me and make sure to include the hashtag #ShakenNotStirred!

Vesper Cocktail
Three measures of Gordon’s
One measure of vodka
Half a measure of Kina Lillet

“Shake it very well until it’s ice-cold, then add a large thin slice of lemon peel.”

Spirit of America Bourbon Whiskey

In the wonderful, wide world of alcohol, you’d be hard-pressed to think of another drinking tradition that is more inherently American than traditional hand-crafted bourbon whiskey. After all, Americans have been sipping on the stuff since the 1820s when it originated in either Kentucky or Louisiana (no one can seem to agree), making it practically as all-American as apple pie and baseball. Spirit of America,  produced by Hobson & Roberts Distilling Company, has taken this notion a step further; when you purchase a bottle of their handcrafted bourbon whiskey, they donate $1 to Hope for the Warriors, making your enjoyment of their award winning spirit practically patriotic.

Spirit of America (ABV 43%/ 86 Proof) is distilled in a unique mash bill featuring 51% corn, 45% wheat, and 4% malted barley; no rye grain to be found. It is produced “grain to glass,” chill-filtered, blended, and bottled at the company-owned distillery in Indianapolis, IN.

You now know you can feel warm and fuzzy about your purchase of Spirit of America, but let’s ask the honest question: Is it any good? The distillers were kind enough to send me a bottle to find out for myself; I am happy to tell you, the answer is a resounding, “YAAAASSSSS!!”

Spirit of America bourbon has a notably warm aroma, with hints of vanilla, toasted oak, spice, and sweet caramel. This whiskey is silky smooth and surprisingly mellow on the palate, with a notable sweetness suggestive of vanilla, caramel, and honey. The finish is short and sweet. I found this to be an excellent “sipping whiskey,” which is high praise coming from a gal who doesn’t routinely sip whiskey. (If this endorsement makes you nervous, I can assure you my husband, who does routinely sip whiskey (among other things), whole-heartedly agreed. He was also a big fan).


SPIRIT OF AMERICA BOURBON
soaspirits.com
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844-374-6547
[email protected]

ABV 43% / 86 Proof

Product Review: The Musical Corkscrew

I’ve heard of a party in a bottle, but until now, I’ve never heard of party in a corkscrew.

musical corkscrewThis stainless steel corkscrew sings “O Sole Mio” whenever you open a bottle of wine. Last night, I found myself humming along to this classic Italian song as I opened my bottle of wine. Perfect gift for your wino buddies out there and the batteries are even included.

Bonus feature: the more wine you drink, the more fun this corkscrew gets.

 

For $17.99, it’s a great gift and the quality is inferred in the price. If you are going to open a bottle of wine, why not do it with a little class bass?

MUSICAL CORKSCREW
by BigMouth Toys
Purchase here
$17.99

Pope It (Olivia Pope … that is.)

So it’s a big week … the Pope is in the US AND Olivia Pope is about to be back on the air.  I mean … both are a big deal to me.  To prepare for the victorious return of “Scandal” to Prime Time TV, I decided to celebrate as she would–with popcorn and red wine.  (The wardrobe comprised entirely of shades of grey was already present.  My life.)

I came across some pairings suggested by Noble Vines wines and went to work.  I tried out the Noble Vines Cabernet Sauvignon with sea salt popcorn and the parmesan, oregano, and balsamic popcorn* with NV Merlot.  The pairings were delightful and the wine made my “Scandal” refresh

Here are some of their other pairing suggestions:

  • Butter Popcorn and Red Blend.  (Just ask Olivia why this works.)
  • Buffalo Bleu Popcorn and Chardonnay
  • Coconut Curry Popcorn and Pinot Noir
  • Queso Fresco, Cayenne, Cilantro and Lime Popcorn and Sauvignon Blanc

So, as it were, you can think of me tomorrow while making these amazing popcorn remixes tomorrow around 7:50pm.  Let’s get our “Scandal” on, gladiators.


NOBLE VINES WINE
www.noblevines.com
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I found Noble Wines locally at Goody Goody.


*Parmesan, Oregano and Balsamic Popcorn
1 tablespoon vegetable oil
½ cup popcorn kernels
1 cup parmesan cheese, finely grated
2 teaspoons oregano
Aged balsamic vinegar

Heat oil in a large wide pot over high heat, and popcorn, cover, and shake often. When popping slows to a few seconds between pops, remove from heat. Mist popcorn evenly with aged balsamic vinegar and sprinkle with parmesan and oregano while tossing. Tip: use a small spray bottle to mist the popcorn evenly without drenching it with balsamic vinegar.