Meatless Monday: Tofu and Syrah IPA???? Weird, yet Tasty ...

 This week, I decided to participate in Meatless Monday.  I have done this intermittently over the past few years since I lived in Europe.  A combination of moderation in healthly-eating and carbon footprint combine to build a case for us omnivores to take 1 day off from meat per week.  I am passionate about food source, agricultural responsibility and awareness, and all related topics; I would love to chat if you have questions or ideas...

With that, let's move on to tonight's meat-free marvel and ANOTHER beer pairing (sorry winos, I've been tasting interesting beers lately too!)  Sooooo, I have been DYING to try this recipe, and with Ryan out-of-town, it was the perfect time to experiment...

Grilled organic tofu with an olive oil, lemon, fresh herb marinade.  Fresh everything...garlic, basil, thyme, tarragon, rosemary, lemon.  I used Trader Joe's Organic Extra-Firm Tofu, and let it marinade for ~6 hours.  I grilled it for 4 minutes per side, and paired this, my experiment, with a Dogfish Head experiment, all of their own!

Dogfish Head's Sixty-One is like a 60-minute IPA with a splash of Shiraz ... literally.  While it is by no means my favorite Dogfish Head brew (that prize goes to one of their malty wonders like Raison D'Etre or Chickory Stout), it is INTERESTING.  I have to hand it to Dogfish Head ... they brew interesting combinations.  Sixty-One has fruity wine characteristics, and plenty of IPA hoppy-ness; it perplexes and stretches my tastebuds.  Also, as luck would have it, it also happens to pair decently with grilled tofu.

Cheers, sports fans.

Susquehanna Brewing Company ... Promising!

Yes, I did become the tasting room pourer!  

Wow!  Susquehanna Brewing Company is poised for growth and success!  Meticulous process, excellent quality, serious products!  I would invest in these guys.  Their award-winning brews, including a double-IPA that won a "best of" in Philly's Microbrew Week, are excellent; I have high expectations for the autumn brews (Oktoberfest and Pumpkin), and Belgian varieties in the pipeline.  Congrats SBC! Looking forward to your bright future.

P.S. My mom can tell you a story about why the word "Susquehanna" is so near-and-dear to my heart!  xo

Enlightening tour!  Look at those serious faces!

Pour a glass of Malbec, and Grill Something!

Pour a glass of Malbec ... and grill something!

Grilled stuff and Malbec is rarely a poor match, generally-speaking.  I've tried everything with Malbec ... from grilled lamb, to steaks, to BBQ chicken, to tofu!

(As an aside: I mentioned BBQ chix ... regarding BBQ sauces, my OTC choice is Bullseye, especially Carolina-style.  Though, Ryan makes a mean, homemade variety, that trumps the rest.)

We got a new grill this year ... a Weber Genesis Premium Edition, made in the USA!  My mission is to learn the art of grilling this season.  Let's see how I do...

Sooooo anyway, pour a Malbec.  If your not a grilling type, try it with hard, strong cheese.  Mmmm.  Any way you slice it, it's difficult to go wrong.

In most of the world, Malbec is reserved for blending.  Though, in Cahors, France, and Argentina, Malbec is the primary varietal, showcased in stellar wines.

This past week, I tried a relatively basic Malbec, that seems to fall into the ~$10-$15 range, called Graffigna (2011), unsurprisingly from Argentina.  Very decent: dark fruits, toasty, black pepper ... smooth finish.  You won't be disappointed by the affordability and quality of this lovely Malbec.