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Here's a peek into chapter two of Murder By The Glass and a new recipe from Nikki's kitchen. This recipe didn't exactly come from Nikki's kitchen, but actually from her friend Isabel who owns a great restaurant in Yountville. Poor Isabel is nursing a broken heart and the two pals are commiserating together over a good bottle of white wine and a little Hawaiian traditional yummy meal. Bon Appétit! ~Michele

Poki Ahi & Simi's Sonoma County Chardonnay

When the blues hit and that man you thought was the man of all men disappoints, call up your best pal, get together and make up some yummy Poki Ahi. Not only is it tasty, it also treats that waistline gently so the next time you see the fool, you'll be five pounds thinner and a helluva lot smarter for hanging with a friend who you can always count on to drown your sorrows with. Nikki would recommend drowning those sorrows with a bottle of Simi's Sonoma County Chardonnay. Composed of top quality fruit from Sonoma's Russian River and Carneros growing regions, this Chardonnay is characterized by its excellent balance, luscious fruit flavors and long, elegant finish. The 2003 vintage produced fully ripe and flavorful fruit with superb concentration and balance. Aged in French oak, silky smooth in texture and accented by topical fruit, pear, spice and toasty oak, this wine is a true reflection of the Sonoma County appellation.

Eat like it's buffet style and drink the good white. You'll forget the loser in no time.

Poki Ahi is a Hawaiian treat. You'll find it at most Luau's. Everyone has their own version. This one is easy and not as traditional, simply for the ease of it as some of the traditional ingredients can be difficult to come by.

+ Directions +
Cut ahi into small cubes. Blend all the ingredients together and refrigerate. Give it at least an hour. This is a fun recipe to scoop into martini glasses and eat as an appetizer or first course.

Now if you do not like raw fish, you can also use this recipe, proceeding with the list and instead of eating it raw, make it your main dish. Let the marinade sit for an hour and then heat pan with olive oil, toss in the ahi mixture when hot, and while continuously mixing cook for 3-5 minutes, depending on how you like your fish. Ahi is meant to be at least pink inside. If you do the recipe this way, you will not need to purchase sashimi grade ahi. Grill grade will do just fine.

(posted February 7, 2006)

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Goat Cheese and Mixed Mushroom Bruschetta
with Sauvignon Blanc

If you want to make an elegant but easy appetizer, try the Goat Cheese and Mixed Mushroom Bruschetta. Sauvignon Blanc is a good choice to accompany this treat. It is light and fruity, which enhances the earthy flavors in the bruschetta. Nikki and Derek shared a delightful bottle of Saddleback Cellars Sauvignon Blanc with an appetizer in chapter one of Murder Uncorked. The Saddleback Sauvignon Blanc contains a citrus and hibiscus nose with a wonderful gold/green color. The wine is crisp, with a clean acid balance and light sweet oak; it’s youthful and is a perfect food wine. It will give you the flavors of summer and the pleasures that come from a well-crafted wine. Enjoy!

+ Directions +
Chop the mushrooms. Heat olive oil and butter over medium heat in a sauté pan. Add the shallots and garlic and mix for 1-2 minutes, stirring often. Add the mushrooms and raise the heat a bit. Mix everything for about 8 minutes. Add chicken broth, white wine and dried seasonings and cook until the liquid is evaporated. Season with salt for taste.

Preheat broiler. Spread the bread slices with goat cheese and spoon the mushroom mixture evenly over the bread. Place the tomatoes on top. Broil for 4 minutes, or until mushrooms begin to brown. 

(posted October 2006)

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