workingChateau la Tour de Mons, Margaux 2005, and this one I let breathe for about an hour before drinking. Excellent. This is one that I have cellared, too, and it'll be just as good in two years. If I can wait that long.
*Look for "mis en bouteille au chateau" on the bottle, indicated it was made and bottled at the wine house. Bottled and produced on US wines means the same, but VINTED and/or CELLARED by [maker] means they bought bulk grapes and did things to it that aren't old school method. Like adding Mega Purple or oak chunks to speed things up.
Recipe! I made this dish for Super Bowl Sunday based off of a recipe on Tasty Kitchen. Her recipe called for hot mayonnaise, which made me want to hurl, but the picture was pretty. Here's how I revamped the whole thing.
I could probably create a better name than "Skillet Cheese Dip" but the word Skillet is an inside joke between the mister and I, so it stays. For now. :D
Skillet Cheese Dip with Caramelized Onions
INGREDIENTS
One large yellow onion, sliced into thinnish rings, then quartered. You want to see some onion when you scoop, so don't make them too thin.
2 [8 oz.] packages of cream cheese, room temp
1/2 C shredded Parmesan, and use the good stuff, please, not the stuff in a can. That's nasty.
1 C good white cheddar, I like it really sharp
1 C sour cream
handful of chopped chives
pinch of sea salt
fresh black pepper
I used a 9 inch cast iron skillet for this, so if yours is smaller, or you don't have a well-seasoned cast iron skillet and want to use a small baking dish, halve this recipe. Mix the remaining ingredients together in a small bowl.
On the stove top went the skillet with the barest drizzle of olive oil. Just enough to make a thin layer when it got hot. I dumped the onion in and let it sit and caramelize, stirring every now and then.
Once those were lovely and brown in places, I added the cheese mixture. I just plunked it on top, spread it flat, then popped the whole thing into a hot oven (400 degrees F) for about 25 or 30 minutes, when the top and edges were browned and bubbly.
We ate this scooped onto baguette pieces, then we got crazy smart: my husband had grilled a venison tenderloin (seasoned only with a rub of olive oil, salt and pepper) and sliced that into medallions. I toasted the baguette slices, added a medallion of venison, then scooped a dollop of the cheese and onion mixture on that.
HOLY CRAP. It was crazy delicious. One of our friends that was over who eats like an anorexic bird (as in, a nibble here, a nibble there, that's about it) ate so much of that he made himself sick. But in a good way. Ha ha. This is now our new go to recipe for a hot dip.
Can I just say that I'm enjoying this season of Chuck, with a caveat of Lana Lane bugging me, as per usual? Although I love the meta of two Superman interpretations on my screen, what with the achingly hot Brandon Routh being all perfect looking? (I can't help it, guys, I was raised Mormon and the clean cut good boy look still does it for me.)
Also, I might have to just wait a few weeks and watch 3-ep arcs of LOST so I don't pull all of my hair out. I am SO VERY HAPPY about this season and what they're giving me so far. So happy. Also, am I the only one that wants Big Love to throw Tommy and Barb into more hot sexy sweaty times? Hot Native Man is Hot.
