2009 Chickie Awards – Be a Guest Judge

January 3, 2010

In early December, we asked you to post a link to the recipe on your website/blog that you consider to be your best of 2009 to get a chance to win a $100 Visa Gift Card. The following recipes made the final list for consideration:

  1. Manicotti with Red Sauce: http://bit.ly/56V524 @Annellini
  2. Grilled Bacon Wrapped Cheese Stuffed Chicken:  http://bit.ly/6XKZxa @jdecurtins
  3. Stuffed Black Bean Poblano Peppers: http://bit.ly/6jW9BD @Butterflytown
  4. Swordfish with ginger and lemon sauce: http://bit.ly/8aIr6b @spa_eastman
  5. Red Thai Shrimp with Coconut Lime Dulce de Leche Dipping Sauce: http://bit.ly/8bNhCd @thegourmetgirl
  6. Sticky Chickie!: http://bit.ly/6Ejpw2 @locodiner
  7. Baklava: http://bit.ly/8vYgos @kalofagas
  8. Tortilla Chicken Soup: http://bit.ly/8N84Mt @TheNoviceChef
  9. Matzo Ball Soup: http://bit.ly/5P1Moj @WarrenBobrow1

Be a guest judge in the selection of the winner!  By 1/10/10, post a comment on Facebook or my blog to tell us which recipe you believe should hold the title of 2009 Chickie Award Winner!


Technorati – Here I Come

December 31, 2009
Just signed up for Technorati!


Voga Sparkling Pinot Grigio

December 29, 2009
Voga Sparkling

Voga Sparkling

This wine shows tiny bubbles that are mousse-like in the mouth.  Ultra light with fresh and bright flavors that would be great with a light fish or seafood and also as an aperitif.  Real crowd-pleaser at a recent dinner party and the neat packaging is certain to be a conversation-starter.

Priced right at around $12.

Intro to Veuve Clicquot

December 29, 2009
Veuve Clicquot Yellow Label

Veuve Clicquot Yellow Label

The following is my January 2010 entry into Wine Whore Wednesday.  On Twitter?  Be sure to follow Randy @thewinewhore

Question: What’s that one bottle of wine that changed your life? Explain how!

I’m Canadian, so beer drinking is sort of second nature to me, and what I’ve done since my teen years (yes, you can legally drink at 18 in Canada).  Wine was never really my thing until my 21st birthday.

For my 21st birthday, I had a huge South Florida pool party with tons of food, friends and adult beverages.  A friend of mine brought a case of Veuve Clicquot to pop for the occasion.  Not sure if it was the wine itself or the fun of celebrating with some bubbly, but I was hooked.  From that day forward, I’ve wanted to experience all sorts of wine and to learn as much about pairing it with food (my other passion) as possible.

Wine rocks.

Soft Boiled Egg

December 29, 2009

They say a banana is the world’s most perfect food, but a soft-boiled egg with the right seasoning and a dollop of mayo might just be ‘it’ for me.

Perfect Egg

Perfect Egg


  1. Place room-temperature egg in a small saucepan. Cover with cold water so there’s about 1-inch of water above the egg.
  2. Put saucepan over high heat.  Allow to come to a boil, then immediately remove from heat.  Allow eggs to stand in hot water for 5 minutes.
  3. Drain hot water and place the egg on an egg cup or small saucer.
  4. Cut a small ‘cap’ off the top of the egg, exposing some of the soft yolk.
  5. Season with sea salt, cracked pepper and a small dollop of mayonnaise.

2005 Cable Bay Chardonnay Waiheke Island

December 28, 2009

This is THE Chardonnay for folks who don’t enjoy big, buttery California Chardonnays.  It’s not heavy on the oak, but has enough of it to make it…interesting.  This New Zealand wine is similar to a French Chardonnay and is dry with a fresh, complex taste.

Around $30.

PS: Good call pairing this wine with smoked salmon Jean-Guy

Maple Taffee on Snow (Tire sur la Neige)

December 28, 2009
Maple Taffee on Snow 2

Maple Taffee on Snow 2

As my family began getting ready for the food frenzy my visit to Quebec would bring on, one thing that my oldest niece, Maude, wanted to be sure my sister would fix for us is Tire sur la Neige, or Maple Taffee on Snow.  This treat is one most popular at sugar shacks during maple syrup season, but great anytime there’s snow outside.


  • 2 – 3 cups maple syrup
  • Freshly gathered snow packed tightly into a wide, low container


  1. Maple Taffee on Snow

    Maple Taffee on Snow

    Pour the maple syrup into a medium saucepan and bring to a boil on high heat.  Reduce heat to medium and simmer until it reaches 240°F on a candy thermometer, approximately 4-5 minutes.

  2. Using a ladle,  drizzle some of the hot syrup onto the snow, making certain not to cover the entire surface (you can re-pour additional syrup after the first round of taffee is gone).
  3. Let the taffee set for a minute then pick up by rolling on a fork or wooden chopstick.

Notes:  Don’t have snow where you live?  Finely-crushed ice from a blender would work!