Wine of the Week! Evodia
We are starting a new program at Lowertown Wine and Spirits called Wine of the Week! This program provides you with a new wine to taste and a recipe to pair the wine with for your dinner. These wines will be highly discounted to our customers that come in and name the recipe at the counter prior to purchase. For example Evodia is the Wine of the Week this week and the food pairing is “Empanadas”, so to receive your discount simply say “Empanadas” to our staff at the counter. So you get a great wine at a great price. Evodia is regularly $10.99, by saying “Empanadas” you get Evodia for only $7.99! Limit two per customer, while supply lasts.<
Both Jerry’s love this wine and the Wine enthusiast and Spectator agree!
“Altovinum’s 2010 Evodia is 100% Garnacha sourced from the highest elevation vineyards of Garnacha of any DO in Spain. It offers up a slightly exotic nose of earthy minerality, mocha, black cherry, and black raspberry. Savory, concentrated, and with a forward personality, this great value will deliver pleasure over the next 3-4 years.”
90 Points
Wine Enthusiast
Empanadas
Ingredients
• 1/2 cup shortening
• 2 onions, chopped
• 1 pound lean ground beef
• 2 teaspoons Hungarian sweet paprika
• 3/4 teaspoon hot paprika
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon ground cumin
• 1 tablespoon distilled white vinegar
• 1/4 cup raisins
• 1/2 cup pitted green olives, chopped
• 2 hard-cooked eggs, chopped
• salt to taste
• 1 (17.5 ounce) package frozen puff pastry sheets, thawed
Directions
1. In a saute pan melt the shortening and add the chopped onions. Cook the onions until just before they begin to turn golden. Remove from the heat and stir in the sweet paprika, hot paprika, crushed red pepper flakes and salt to taste.
2. Spread the meat on a sieve and pour boiling water on it for partial cooking. Allow meat to cool. Place meat in a dish add salt to taste, cumin and vinegar. Mix and add the meat to the onion mixture. Mix well and place on a flat to dish to cool and harden.
3. Cut puff pastry dough into 10 round shells. Place a spoonful of the meat mixture on each round; add some of the raisins, olives and hard boiled egg. Avoid reaching the edges of the pastry with the filling because its oiliness will prevent good sealing. Slightly wet the edge of the pastry, fold in two and stick edges together. The shape should resemble that of a half-moon. You should have a 2/3 to 1/2 inch flat edge of pastry to work with. Seal by twisting edge, step by step, between thumb and index finger, making sure to add pressure before releasing the pinch and moving on to the next curl. Other sealing procedures like pinching without curling or using a fork to seal will not prevent juice leaks during baking, and empanadas must be juicy.
4. Preheat oven to 350 degrees F (180 degrees C). Place empanadas on a parchment paper lined baking sheet. Be sure to prick each empanada with a fork near the curl to allow steam to escape during baking. Glaze with egg for shine and bake until golden, about 20 to 30 minutes.
It’s Art Crawl!
Art Crawl
April 27 and 28th
At LowertownWine and Spirits
Featuring the traditional Oil Paintings of
David Cunningham
and the music of
Rad Jacket!
Friday 7- 10pm Saturday 4-7pm (more…)
