Birthday Roundup

Happiness is when your birthday lands on the weekend. Mine hit Saturday ... perfect day for a party. Or should I say, perfect excuse for a party.

Great food, great wine, great fire and great company. All the things that make for a successful party were in attendence.

Highlights for me of my birthday were the pile of chopped vegetables and meat that my Sis Connie and niece Sami tag teamed on (we'd be eating at midnight if I was cutting those); the tasty Malbec suggested by my local wine merchant (see Borzo, I listen) and how much fun it is to share time with my friends and family.

Here's some of the things consumed during the evening.

2003 Terra Noble Gran Reserva Carmenere - Maule Vally, Chile

2003 The Lackey Shiraz - South Australia

2004 Tamari Malbec Reserva - Mendoza Region, Argentina The favorite of the night!

2005 Marquis Philips Cabernet Sauvignon - South Eastern, Australia

Beef Ribeye and Vegetable Stew
I did a twist on this recipe as I used Bison Ribeyes that had been on the smoker for a half hour and a lot more of each ingredient as I had a bunch of people to feed. There wasn't a spoonful left. I'll give you the original recipe and let you play.

Total: 25 minutes
4 Servings

2 Tablespoons vegetable oil
2 pounds boneless beef rib eye, trimmed of visible fat and cut into 1 inch chunks
Salt and freshly ground pepper
1 tablespoon unsalted butter
2 carrots, cut into 1/4 inch dice
2 garlic cloves, coarsley chopped
1 large Yukon Gold potato, cut into 1/4 inch dice
1 large onion, cut into 1/4 inch dice
1/4 cup all purpose flour
1 cup dry red wine
2 cups beef stock or canned low-sodium broth
4 thyme sprigs, plus thyme leave for garnish
1 bay leaf
1 cup frozen peas

1. Heat a large skillet. Add the oil and heat until wisps of smoke appear. Add the meat, season generously with salt and pepper and brown on all sides over moderately high heat. About 4 minutes total. Using a slotted spoon transfer the meat to a plate.

2. Melt the butter in the skillet. Add the carrots, garlic, potato and onion and cook until lightly colored, about 3 minutes. Stir in the flour. Add the wine and simmer, scraping up any browned bits from the bottom of the pan. Add the stock, thyme sprigs and bay leaf; bring to a boil. Cover and simmer over moderately low heat until the carrots and potato are fork-tender, about 6 minutes.

3. Add the peas and the meat along with any accumulated juices, cover and simmer until the meat is heated through and medium rare, about 3 minutes. Discard the bay leaf and thyme sprigs. Season with salt and pepper, garnish with thyme leaves and serve.

Wine Pick: Rich, smoky-plummy Shiraz.

Thanks to all that came - especially our long distance guests from Austin - Connie and Sami Miller!!

Let me know your stew results!