In The News...

Hi All! Hmmm...sitting on the porch and getting little whiffs of approaching rain on the air, an almost too cool breeze wafting around, and a glass of the new Algodon Cabernet/Syrah, '04, Argentina, Mendoza ($17.49/btl). Too bad the girls are going to their book club tonight, which means I'll only be making left-overs...but Sunday's pot roast with fresh garden veggies will do just fine. If this turn towards cooler weather has you in the mood for slow cooking, you're in luck -- the 36 Feet of Meat has Prime Grade Rump Roast on sale this weekend (9/4 thru 9/6) for $2.99/lb. (If you need cooking instructions, ask at the counter. As for me, I cooked mine on the grill, actually, for about 5 hours at 240F. It was a 3# roast.) On the other hand, if you want something terribly quick and easy, Jumbo All Beef Hot Dogs are also featured this weekend for just $2.99/lb. For something almost as quick and easy, and also roughly tubular but with a much tougher casing, Alaskan King Crab Legs will be available for $11.99/lb. But Crab Legs aren't the only seafood Inboden's has available. This weekend's Fresh Seafood selection will include Salmon, Red Snapper, Tilapia, Walleye, and Grouper. As always, if you're looking for something special, just ask. Our wholesale manager, Xan, can find sources for just about anything. Of course, none of us wants to make a big meal every night. What with kids' schedules, doctors' appointments, and catching up with bills, email, and paperwork, throwing a frozen pizza in the oven sounds just find and dandy fairly often. This weekend you'll be able to stock up your freezer with Leonardi's Pizzas at 5 for $9.99. There are four varieties from which to choose: Deluxe, Sausage, Pepperoni, and Cheese. Also, there's no limit! Inboden's shopping buggies may be a bit small, but you can squeeze an amazing amount of pies into them. Speaking of pies reminds me that the Bakery will have a couple of dessert items on special this weekend as well, namely Chocolate Decadent Cake for 99¢/slice and Brookies (half brownie/half cookie) for two for 99¢. But the Bakery team has more than just sweets; they've unveiled a couple of other more savory treats this week. Homemade Crispinis are $3.99/pkg, Homemade Croutons are $2.39/pkg and Crusty Dinner Rolls are $2.59/pkg. These are just another addition to Inboden's selection of freshly baked artisan breads, pastries and desserts. While Gloria, Z and Chad are all accomplished bakers, sometimes you want to go your own way. Realizing this, Ingrid has expanded the Grocery's selection of Bob's Red Mill Flours. We now have these: Dark Rye, 10 Grain, Gluten-Free Bread Mix, Quinoa, Sweet White Sorghum, Coconut, and Whole Grain Brown Rice. (Prices vary.) Good bread calls for good cheese, and the Artisanal Cheese Case has a couple of new arrivals this week. First, I brought in a wheel of Trentini Asiago from Italy. It's D.O.P., which basically means that it is certified to have originated from a specific region, has followed the stringent guidelines for production methods, and adheres to the rules for storage and aging. In other words, it's a darn fine cheese! Second, I finally managed to attain some small wheels of Yellow Buck Camembert. While this cheese may come from California, it is world-renowned...it's beaten the French equivalents in its category in several international shows. As for the direct import cheeses from Europe? Well, we have two pieces of the Robiola Tres Latti left and a couple more of the Blue Moncenis from Italy. But what happened to the French ones? Apparently, the importer flew them into O'Hare rather than Newark figuring that they'd be that much closer to their final destination. Unfortunately, customs at O'Hare just doesn't seem to grasp the idea that food items need to be inspected sooner rather than later. So, three weeks after their arrival, an agent finally decides to saunter over and give the hundreds of pounds of fresh, raw milk, hand-crafted cheeses the once-over. True, some French cheeses are pretty ripe and smelly, but not like these! The entire shipment was a loss. Another shipment is being arranged, this time through a different airport, but I still don't have an ETA on them. As soon as I find out, I'll be sure to let you know. Fresh Produce is even more perishable and time sensitive than cheese, but Jen has been ahead of the curve and buys only the best and the freshest several times a week. Furthermore, Inboden's has been getting regular deliveries of unsprayed, hand-picked produce from Nichol's Farm in Marengo, IL. Just like the weather, the selection changes regularly and often. At least this weekend you can count on Southern Illinois Peaches for $1.59/lb, Avocados for 99¢/ea, and Asparagus for $2.99/bunch. I also know that Nichol's will be delivering more Eggplant this week. (If their plots are like mine, they're exploding with eggplant, actually.) I've been experimenting with plenty of recipes, but this one has become a favorite at my house: Pan-Fried Eggplant with Crawfish Sauce Ingredients: 2 cups water 1 teaspoon salt 1 large eggplant, peeled & sliced into 8 medallions 2 cups vegetable oil 2 cups flour 1 teaspoon Cajun Seasoning 2 eggs 2 cups milk 1/2 teaspoon hot sauce 2 cups Italian bread crumbs Directions: In a bowl stir together salt and water. Place eggplant medallions in bowl and allow them to soak for 30 minutes. Drain eggplant, rinse with cold water and pat dry. Return to bowl. Heat cooking oil to 325° F. In another bowl, season flour with 1/2 teaspoon Cajun seasoning. In another bowl, beat together eggs, milk, remaining Cajun seasoning and hot sauce. In yet another bowl, place Italian breadcrumbs. Coat eggplant in seasoned flour, then dip into milk-egg mixture and then coat with breadcrumbs, pressing firmly to make crumbs stick. Place breaded eggplant into heated oil. Fry 2 to 3 minutes on each side until brown. Crawfish Sauce: 1 teaspoon olive oil 1/4 cup chopped onions 1/2 lb. crawfish, shrimp or crabmeat salt cayenne 2 tablespoons minced shallots 2 tablespoons chopped garlic 1/2 cup peeled, seeded and chopped tomato 1/2 cup dry red wine 1 cup veal stock or chicken stock 1 tablespoon finely chopped parsley 2 tablespoons chopped green onions 1 tablespoon butter In a saute pan, over medium heat, add the oil. When the oil is hot, add the onions and saute for 1 minute. Add crawfish, shrimp or crabmeat and season with salt and cayenne. Saute the mixture for 2 minutes. Add the shallots, garlic and tomatoes and cook for 2 minutes. Add the wine and simmer for 4 minutes. Add the stock, parsley and green onions and simmer until slightly thick, about another 5 minutes. Stir in the butter. Serve warm over the fried eggplant. Another thing I really enjoy about this recipe is that I found it on the the website of the Greatest Radio Station on Earth®, www.wwoz.org. OZ is community-supported, commercial-free, and home of the best collection of New Orleans music, bar none. Go take a listen. Oh, and I paired this dish with a bottle of the Chateau du Donjon Rosé, '07, France, Minervois ($12.95/btl). Next time will probably be a few bottles of Dixie Lager, LA ($8.19/6pk). Don't want a rosé? Don't want a lager? OK, here's some notes on more new arrivals in the Inboden's Wine & Beer Room (IWBR): We're Only in it for the Money, Lagunitas Brewery, CA ($4.29/22oz single) -- In their ongoing honor of Frank Zappa, this time for the 40th anniversary of his 4th album, the brewers at Lagunitas have crafted a Belgian-style tripel ale. I've said it before about Lumpy Gravy and Kill Ugly Radio, these beers, like Frank himself, are unique. So far though, I've like Money the best. For much better tasting notes than I can offer, check out http://beeradvocate.com/beer/profile/220/43659 . Algodon Cabernet/Syrah, '04, Argentina, Mendoza ($17.49/btl) -- Remember? This is the one I mentioned up in paragraph 1. The white pepper has mellowed out quite a bit, the dark and dried fruit notes have rounded, and the tannin/acidity balance has mellowed from a tug-of-war to a tango. Yum. Algodon Bonarda, '04, Argentina, Mendoza ($17.49/btl) -- Malbec is the hot thing right now from Argentina, but as soon as it becomes passé, Bonarda will be hot on its tail. In very, very broad terms, Bonarda is to Malbec what Merlot is to Cabernet. (In very specific terms, Bonarda is the same thing as California Charbono.) As for the Algodon, the nose has plenty of dark chocolate and ripe red fruits. In the mouth, though, it's drier than you'd expect, with a fair shake of spice on the finish. The fruit notes are there, but they play a more supporting role than the smell would imply. Reminds me of a young Côtes-de-Blaye. (BTW...The golfer on the label is José Jurado, Argentina's top golfer during the sport's golden age in the 30's.) Coopers Creek Sauvignon Blanc, '07, NZ, Marlborough ($14.95/btl) -- Remember the backlash against California Chardonnay? Too oaky, too buttery, too much. I think a similar backlash is happening to En Zed Sauv Blancs. Too grapefruity, too gooseberry, too litter box. Well, the Coopers SB has moved beyond the stereotype. Yes, the tart citrus is there, but it's balanced with plenty of other tropical notes, even pineapple. The acidity is much lower than many which makes it less bracing and more lushly thirst quenching. Domaine Karydas Xinomavro, '05, Greece, Naoussa ($24.95/btl) -- Yep, it's Greek to me as well. I've read about the black grape Xinomavro; I've tasted a few and understood the translation of 'sour black'; but this example from Dme Karydas turns things around. To be honest, I'd love to give a write-up on this one, but my notes completely pale to this review of a previous vintage: http://www.stylegourmet.com/wine/tas00160.htm But it doesn't matter how well anybody writes or talks about wine, what matters if you yourself like it...or love it. That's why I really enjoy being able to share some of my selections with you. Albeit, you can't sample almost every wine in the IWBR, but if you visit regularly enough, you'll get a chance to taste quite a few. For instance, this weekend I'll be showcasing an assortment of wines from Australia and New Zealand. Shiraz, of course. Sauvignon blanc, ditto. Riesling or Semillon? Pinot Noir or Cabernet? You'll just have to stop and find out. See y'all soon! Dale 815 756 5852 www.meatplace.com inbodens@yahoo.com P.S. It may seem some time aways yet, but the holiday season is approaching quickly. If you're starting to plan your office party or special event with friends and family, remember that Inboden's will be happy to provide Full-Service Catering for your festivities. We can deliver directly to your site or cook on-site, provide servers, refer DJ's and bartenders, procure halls and other spaces, decorate, consult on wine and beverages, and help plan your entire event. Inboden's offers competitive prices, professional service and lots of experience. Call or visit and discuss your upcoming vent with Tom and Chad, and we'll make your special occasion truly special. P.P.S. If you want to experience the level of quality of Inboden's catering (and to sample a broad range of wines from around the world), please attend the Wine on the Terrace event at Ellwood House on Saturday, September 13, 4 - 7pm. This will be a spectacular afternoon of wines, gourmet appetizers and music in the incomparable setting of the Ellwood House porches and gardens. The event is a benefit fund raiser for the not-for-profit Ellwood House Association -- all profits will be used for capital improvements in the Ellwood House facilities. Tickets are $50 per person and will be limited to a mere 150 ticket holders...there are still a few available. You can either contact the Ellwood House directly at 815-756-4609, or visit the Wine Room where I have a few available as well.