9 Reasons To Love Sokol Blosser Evolution #9

To help you understand why you will need a case of this #9 wine (or maybe just a bottle or two), I ask you 9 reputable questions with answers that can only lead to one decision:

1. Are you going to BBQ in the next week outside in the heat?

A: Well, yes, who isn’t?

2. Do you love to cook light, white fish like rainbow trout and Dover sole?

A: If yes, you will need a white wine that is perfect with fish!

3. Do you like spicy food?

A: Well, you need a bottle of #9 to cool the spice!

4. Do you like to bake in the sun while you let the kids play outside?

A: Bottle of #9 is a lot lighter than a misting machine.

5. Are you entertaining friends in the next couple weeks?

A: Let ‘em guess what the #9 stands for. That game will keep ‘em busy!

6. One of the greatest songs of all time is the Beatles song, Revolution #9? Is this a coincidence?

A: I don’t think so!

7. Picnics or poolside?

A: A tie. But I am sure either is better with #9.

8. What’s more fun than scoring a great bottle of wine at a great price?

A: Not much!

9. Is #9 the perfect summer white wine?

A: It took you to #9 to make up your mind?

9 Reasons To Love Sokol Blosser Evolution #9

To help you understand why you will need a case of this #9 wine (or maybe just a bottle or two), I ask you 9 reputable questions with answers that can only lead to one decision:

1. Are you going to BBQ in the next week outside in the heat?

A: Well, yes, who isn’t?

2. Do you love to cook light, white fish like rainbow trout and Dover sole?

A: If yes, you will need a white wine that is perfect with fish!

3. Do you like spicy food?

A: Well, you need a bottle of #9 to cool the spice!

4. Do you like to bake in the sun while you let the kids play outside?

A: Bottle of #9 is a lot lighter than a misting machine.

5. Are you entertaining friends in the next couple weeks?

A: Let ‘em guess what the #9 stands for. That game will keep ‘em busy!

6. One of the greatest songs of all time is the Beatles song, Revolution #9? Is this a coincidence?

A: I don’t think so!

7. Picnics or poolside?

A: A tie. But I am sure either is better with #9.

8. What’s more fun than scoring a great bottle of wine at a great price?

A: Not much!

9. Is #9 the perfect summer white wine?

A: It took you to #9 to make up your mind?

How To Cook Central Market Signature Sausages

Because we take such care in making them, we hope you’ll take as much care in cooking them. Here are some tips to help you do that.

The key to successful sausage grilling is to begin the cooking process in a pan before moving to the grill. Cover the bottom of a large sauté pan with approximately 1/4 cup of water and add 1 tablespoon of olive oil. Place sausage links in the pan and begin to cook over medium to medium-high heat, turning the sausage once the water reduces, approximately 6-10 minutes. When the original amount of water and oil has diminished, add an additional 1/4 cup water and 1 tablespoon of oil and repeat the process.

Move the sausage to a clean, oiled grill or a lightly-oiled sheet of aluminum foil and begin grilling over medium to medium-high heat for 12-15 minutes, turning frequently. To keep the sausage warm, wrap it in foil and move to a cooler section of the grill. Do not place it in the oven; this will cause the sausage to shrink. Use tongs to turn the sausage, being careful not to pierce the casing.

How To Cook Central Market Signature Sausages

Because we take such care in making them, we hope you’ll take as much care in cooking them. Here are some tips to help you do that.

The key to successful sausage grilling is to begin the cooking process in a pan before moving to the grill. Cover the bottom of a large sauté pan with approximately 1/4 cup of water and add 1 tablespoon of olive oil. Place sausage links in the pan and begin to cook over medium to medium-high heat, turning the sausage once the water reduces, approximately 6-10 minutes. When the original amount of water and oil has diminished, add an additional 1/4 cup water and 1 tablespoon of oil and repeat the process.

Move the sausage to a clean, oiled grill or a lightly-oiled sheet of aluminum foil and begin grilling over medium to medium-high heat for 12-15 minutes, turning frequently. To keep the sausage warm, wrap it in foil and move to a cooler section of the grill. Do not place it in the oven; this will cause the sausage to shrink. Use tongs to turn the sausage, being careful not to pierce the casing.

How Do You Like Your Asparagus?

Small Asparagus

  • Very small in diameter, making it great for stir-fry or pasta sauces.
  • To test for doneness, pierce the stalk with the tip of a knife. Asparagus is done when the stalk is just tender and meets the knife with a bit of resistance.
  • Asparagus will continue cooking with residual heat once it has left the heat, so cook it until crisp-tender.

Standard Size

  • The most versatile size, good for just about anything.
  • Can easily be cooked in a saucepan, frying pan, steamer, boiler, stir fry or microwave.
  • Select bright green asparagus with closed, compact, firm tips.

Large Asparagus

  • Sturdy enough to stand up to the grill. Preheat the grill and spray the grill grate with oil. Toss the spears in olive oil and put them on the grilling screen.
  • Place the spears perpendicular to the bars of the grate and grill for one to two minutes over a medium-hot fire.
  • Transfer the spears to a plate; within 20 seconds, they will soften and turn bright green. Season with salt, pepper and other seasonings if desired.

How Do You Like Your Asparagus?

Small Asparagus

  • Very small in diameter, making it great for stir-fry or pasta sauces.
  • To test for doneness, pierce the stalk with the tip of a knife. Asparagus is done when the stalk is just tender and meets the knife with a bit of resistance.
  • Asparagus will continue cooking with residual heat once it has left the heat, so cook it until crisp-tender.

Standard Size

  • The most versatile size, good for just about anything.
  • Can easily be cooked in a saucepan, frying pan, steamer, boiler, stir fry or microwave.
  • Select bright green asparagus with closed, compact, firm tips.

Large Asparagus

  • Sturdy enough to stand up to the grill. Preheat the grill and spray the grill grate with oil. Toss the spears in olive oil and put them on the grilling screen.
  • Place the spears perpendicular to the bars of the grate and grill for one to two minutes over a medium-hot fire.
  • Transfer the spears to a plate; within 20 seconds, they will soften and turn bright green. Season with salt, pepper and other seasonings if desired.

How To Store and Cook Live Lobster

Lobster may feel like a special-occasion food, but it doesn’t have to be, so here are some tips for storing and cooking this crustacean any day of the week.

Live lobster should be cooked the same day it is bought. Keep lobsters cool, covered and moist in the refrigerator until ready to cook. Never put lobsters into fresh water or salt water to attempt to keep them alive; fresh water will kill them, as will salt water made with tap water that has been chlorinated. Dechlorinated salt water will work only if the water is aerated and the right temperature, so when you bring the lobsters home, the fridge is the best place for them.

The tail, claws and arms above the claws all have ample meat, and the legs on larger lobsters will have meat as well. The flavor of lobster meat is sweet and mild, with firm texture. Orange lobster roe, which is tasty, is found in the top of the tail. The dark green tomalley (liver), against the top of the body carapace, is sweet and tasty as well. A hole in the shell is not a sign of contamination; it indicates wear or an older shell.

Steaming Lobster
The ratio of lobsters to pot is important. A 4-5 gallon pot is ideal for steaming 6-8 pounds of lobster. Put 2 inches of seawater or salted water in the bottom of a large kettle. Set a steaming rack inside the pot and bring to a rolling boil over high heat. Put in the live lobsters one at a time, cover the pot and start timing. Rearrange the lobsters halfway through cooking.

Cooking times- (based on the lobster-to-pot ratio mentioned above)
1 pound: 10 minutes
1-1/4 pounds: 12 minutes
1-1/2 pounds: 14 minutes
1-3/4 pounds: 16 minutes
2 pounds: 18 minutes
2-1/2 pounds: 22 minutes
3 pounds: 25-30 minutes
5 pounds: 40-45 minutes

Boiling Lobster
Fill a large pot with water. Allow 3 quarts of water per 1 1/2 to 2 pounds of lobster. Add 1/4 cup of salt for each gallon of water. Bring the water to a rolling boil. Put the live lobsters in the pot one at a time, do not cover and start timing immediately. Stir the lobsters halfway through cooking.

Cooking times- (based on the lobster-to-water ratio mentioned above)
1 pound: 8 minutes
1-1/4 pounds: 9-10 minutes
1-1/2 pounds: 11-12 minutes
1-3/4 pounds: 12-13 minutes
2 pounds: 15 minutes
2-1/2 pounds: 20 minutes
3 pounds: 25 minutes
5 pounds: 35-40 minutes

Grilling Lobster
Par-boil your lobsters in a large pot of boiling water for 5 minutes. Remove the lobsters and plunge into a large bowl of cold water to stop the cooking. Drain the lobsters and store in a refrigerator if you do not plan to grill them right away. Place a lobster on its back on a cutting board. Using a large sharp knife, split the lobster down the middle. Remove the black vein from the tail, the tomalley from the body and the sand sac located near the head. Repeat with the remaining lobsters. Baste the lobster meat with some oil or butter. Grill the lobsters flesh side down for 5 to 6 minutes, or until the flesh is just beginning to look opaque. Turn the lobsters over, baste with more oil and continue to cook for 4 to 5 minutes longer, or until the lobsters are cooked through.

How To Store and Cook Live Lobster

Lobster may feel like a special-occasion food, but it doesn’t have to be, so here are some tips for storing and cooking this crustacean any day of the week.

Live lobster should be cooked the same day it is bought. Keep lobsters cool, covered and moist in the refrigerator until ready to cook. Never put lobsters into fresh water or salt water to attempt to keep them alive; fresh water will kill them, as will salt water made with tap water that has been chlorinated. Dechlorinated salt water will work only if the water is aerated and the right temperature, so when you bring the lobsters home, the fridge is the best place for them.

The tail, claws and arms above the claws all have ample meat, and the legs on larger lobsters will have meat as well. The flavor of lobster meat is sweet and mild, with firm texture. Orange lobster roe, which is tasty, is found in the top of the tail. The dark green tomalley (liver), against the top of the body carapace, is sweet and tasty as well. A hole in the shell is not a sign of contamination; it indicates wear or an older shell.

Steaming Lobster
The ratio of lobsters to pot is important. A 4-5 gallon pot is ideal for steaming 6-8 pounds of lobster. Put 2 inches of seawater or salted water in the bottom of a large kettle. Set a steaming rack inside the pot and bring to a rolling boil over high heat. Put in the live lobsters one at a time, cover the pot and start timing. Rearrange the lobsters halfway through cooking.

Cooking times- (based on the lobster-to-pot ratio mentioned above)
1 pound: 10 minutes
1-1/4 pounds: 12 minutes
1-1/2 pounds: 14 minutes
1-3/4 pounds: 16 minutes
2 pounds: 18 minutes
2-1/2 pounds: 22 minutes
3 pounds: 25-30 minutes
5 pounds: 40-45 minutes

Boiling Lobster
Fill a large pot with water. Allow 3 quarts of water per 1 1/2 to 2 pounds of lobster. Add 1/4 cup of salt for each gallon of water. Bring the water to a rolling boil. Put the live lobsters in the pot one at a time, do not cover and start timing immediately. Stir the lobsters halfway through cooking.

Cooking times- (based on the lobster-to-water ratio mentioned above)
1 pound: 8 minutes
1-1/4 pounds: 9-10 minutes
1-1/2 pounds: 11-12 minutes
1-3/4 pounds: 12-13 minutes
2 pounds: 15 minutes
2-1/2 pounds: 20 minutes
3 pounds: 25 minutes
5 pounds: 35-40 minutes

Grilling Lobster
Par-boil your lobsters in a large pot of boiling water for 5 minutes. Remove the lobsters and plunge into a large bowl of cold water to stop the cooking. Drain the lobsters and store in a refrigerator if you do not plan to grill them right away. Place a lobster on its back on a cutting board. Using a large sharp knife, split the lobster down the middle. Remove the black vein from the tail, the tomalley from the body and the sand sac located near the head. Repeat with the remaining lobsters. Baste the lobster meat with some oil or butter. Grill the lobsters flesh side down for 5 to 6 minutes, or until the flesh is just beginning to look opaque. Turn the lobsters over, baste with more oil and continue to cook for 4 to 5 minutes longer, or until the lobsters are cooked through.

Rhubarb Was Made for More Than Just Pies

Rhubarb is considered a vegetable—only the stalks of the plant are edible—but it’s most often treated as a fruit. Like fresh cranberries, rhubarb is almost unbearably tart on its own and is rarely eaten raw. Apart from pies, tarts, crisps and cobblers, rhubarb is wonderful in quick breads, cakes, ice cream or sorbet. Rhubarb sauces or chutneys can be matched with both sweet and savory dishes.

Rhubarb pairs well with other fruits to create a complex sweet-tart flavor; strawberries and other berries, apples, oranges, and peaches are all good choices. Try substituting up to half of the fruit in your favorite dessert recipe with chopped rhubarb. (You may need to add more sugar.) Looking for more flavorful ideas? Rhubarb is also complemented by ginger, vanilla, cinnamon, orange, lime and mint.

Preparation:
Rinse and trim from base and tip. You may peel or cut with the skin intact. Cook only in non-aluminum pots due to the acidic nature of rhubarb.

Storage:
Wrap rhubarb in plastic wrap and store it in the coldest part of the refrigerator for up to one week. Cooked and raw rhubarb both freeze well.

Rhubarb Was Made for More Than Just Pies

Rhubarb is considered a vegetable—only the stalks of the plant are edible—but it’s most often treated as a fruit. Like fresh cranberries, rhubarb is almost unbearably tart on its own and is rarely eaten raw. Apart from pies, tarts, crisps and cobblers, rhubarb is wonderful in quick breads, cakes, ice cream or sorbet. Rhubarb sauces or chutneys can be matched with both sweet and savory dishes.

Rhubarb pairs well with other fruits to create a complex sweet-tart flavor; strawberries and other berries, apples, oranges, and peaches are all good choices. Try substituting up to half of the fruit in your favorite dessert recipe with chopped rhubarb. (You may need to add more sugar.) Looking for more flavorful ideas? Rhubarb is also complemented by ginger, vanilla, cinnamon, orange, lime and mint.

Preparation:
Rinse and trim from base and tip. You may peel or cut with the skin intact. Cook only in non-aluminum pots due to the acidic nature of rhubarb.

Storage:
Wrap rhubarb in plastic wrap and store it in the coldest part of the refrigerator for up to one week. Cooked and raw rhubarb both freeze well.