Little Rooster Liquors August Newsletter

The Little Penguin
Chardonnay
Cabernet
Merlot
Shiraz

Only $7.99 a bottle! –

Chardonnay
Like a South Australian sunrise, starlight brightness with light straw hues.Refreshingly tropical with hints of melon and Hawaiian pineapple fruit.Pairs with seafood, poultry and soft cheeses.

Cabernet
Awesome ruby red color and the scent of fresh berries. Palate jumps with sweet Australian Cabernet fruit and soft background tannins. An age–worthy. Ideal with grilled meats, poultry, hard cheeses and pasta.

Merlot
Smooth, deep, brilliant red. Fleshy ripe strawberries and juicy blueberries entice the palate into a meandering river of black fruits and spice. Serve it up with hard cheeses, BBQ tri tip or Asian cuisine.

Shiraz
Hefty red to the light and marvel at the dense, bright magenta hues. Savor the splashes of chocolate, spice and juicy strawberries on the nose. Holds its own with hard cheeses and anything on the barbie.

Welcome to the dog days of August.

It's been a hot and humid summer and we at The Little Rooster are making the best of the season with cold drinks enjoyed with new and old friends.

This month we have some special events at the store, and our newsletter is filled with good cheer and interesting recipes, as always.

Please stop by and say hello anytime you're in the neighborhood.

One of our special choices you might be interested in is our wine of the month from The Little Penguin

Mark your calendars for Friday, August 6th and join Mr.Gary Costa at 4:30 to 7:30, as he tastes you on these gems from Little Penguin.

Also take a look at our special recipes. "Buffalo Burgers With Pickled Onions And Smoky Red Pepper Sauce".

As always, in this newsletter you will find need-to-know information regarding our August wine tasting as well as a host of related tidbits. Through our website you will be able to access our archived newsletters, recipes, check our wine of the month, research wines and beers, learn about our tastings and other specials. We will aim to educate and inform and hope that you will come back to visit us online often. Give it a look and see what people are excited about. Visit us at Littleroosterliquors.com and enjoy!

The Guest of the Month is a highlight in our newsletter where we feature knowledgeable people in the wine, beer and food industries to help educate us with their expertise. This month I am pleased to announce that Amy Williamson from Winery Concepts will be our guest writer. I thoroughly enjoyed his very informative article about “What do you know about Sake ? ”. I hope you do the same!

A big thanks goes out to all who have written to me with comments and suggestions about new wines, spirits and beer. Keep those thoughts and concerns coming. Remember, you, the customer, drive what we do here. This month, our Beer of the Month is Newport Storm, A Hurricane Amber Ale. Please check out our article by resident beer expert, Scott Brinckerhoff, for more details and a tasty recipe to go with this brew.

• Fri. 8/6 4:30-7:30 pm – Wine of the Month! –
The Little Penguin Chardonnay, Cabernet, Merlot & Shiraz

• Fri. 8/13 4:30-7:30 pm – Zenato’s Valpolicella Pino Grigio

• Fri. 8/20 4:30-7:30 pm – Mirassou’s Sauvignon Blanc,Pinot Noir & Chardonnay

• Fri. 8/27 4:30-7:30 pm – Bourdoux & Chateau Des Tulleries red & Chateau Les Tulleries white

• Fri. 8/5 4:30-7:30 pm – Beer of the Month! –
Newport Storm A Hurricane Amber Ale

Valpolicella

Valpolicella is a red wine which originates in Italy. Valpolicella is a region in Venato.

This lies in the north eastern part of Italy. Like Chianti there are different guidelines that this wine must obeyed by for its classifications. The original area that the grapes are grown in that make up this wine can be classified as Valpolicella Classico. The growing of these grapes has spread further from the original area. That only half is produced there due to its demand.

Valpolicella Superior is another classification. These wines must be aged for at least 1 year and must consist of an alcohol content of 12 percent or more. There is a version of this classification that uses a process called Repasso. This method entails using ripe grapes that have been dried in a drying room or unpressed grapes that are used for Amarone, which might consist of the pulp and skins left over. This gives the wine a fuller and slightly raisin characteristic.

The grapes that are used in all Valpolicella are Corvina, Rondinella, Molinara and Negrara may be added. Corvina is the predominate grape which gives the wine its full body. Only a maximum of 70% can be used according to D.O.C. regulation. Rondinella is a mild flavor grape and Molinara will give the wine some of its acidity. These grapes together produce a well balance wine.

There is a lot of this wine produced to be sold at a lesser expensive cost due to demand it tends to be lighter in body. However you can get a full rich Valpollicella at a moderate price. This robust wine including flavors of cherry, licorice and blackberry. This wine demands a hearty meal.

Check out our Roosterwear.

What do you know about Sake?
By
Amy Williamson, Winery Concepts

You might think sake is just wine made from rice but it really is an intricate process. Sake is made from but a few ingredients: Rice, Water, Yeast, and a mold known as Koji-kin. But it is really the brew masters that make the most difference, for a fraction of a degree in temperature can throw off a whole batch. It is a very delicate process.

Five crucial elements are involved. More than anything sake is the result of a brewing process that uses rice and lots of water. In fact, water comprises as much as 80% of the final product. But beyond all of that, the skill to pull it off lies with the toji (brew master) and the yeast they use.
On the surface, the following explanation of the process may seem simple but is actually very delicate. First the rice is washed and polished, a method by which the kernels of rice are tumbled against each other to remove the outer layers. The more layers that are removed from the kernel of rice, the smoother the final product will be. The polished rice is then mixed with yeast and koji (rice cultivated with a mold technically known as aspergillus oryzae). The whole mix is then allowed to ferment with more rice koji and water added at three intervals over a 4 day period. This fermentation, which occurs in a large tank, is called shikomi. The quality of the rice, the degree to which the koji mold has propagated, temperature variations and other factors are different for each batch.

The mash (moromi) is allowed to sit for 18-32 days, after which it is pressed (joso), filtered (roka), pasteurized and blended, although there are types known as draft sakes, these arte not pasteurized.
So now you might be asking yourself: How do I serve sake? Warm or cold? Most good sakes should be served chilled. How chilled? Like wine or any other premium beverage, each sake will be different at even slightly different temperatures. The best temperature to enjoy sake is the one you, personally, prefer. Many sake breweries will offer serving suggestions as to the best temperature to enjoy their sakes, but it truly is a matter of preference. The more familiar you become with different kinds of sakes, the better you will become at choosing the right temperature for you.

There are many variations of serving sake other than just warm or cold. Did you know that sake can be mixed into cocktails just like a gin or vodka? Did you know there are also flavored sakes available? Why not check out Hakusan Plum or Hakusan Raspberry sakes. You can log onto www.Hakusan.com for cocktail recipes. KAM-PAI (CHEERS)!

Hurricane Amber, a big-head beer from little Rhode Island's lone microbrewery

Hurricane Amber Ale, the August Beer of the Month at The Little Rooster, comes from Rhode Island's only microbrewery, Coastal Extreme Brewing Company.

It's mild but flavorful and in a chilled mug will produce a substantial head that will last the whole beer through. The Tettnanger and Magnum hops provide a pleasant bitterness that contrasts neatly with the fruity bouquet and caramel finish. You may notice some flecks of yeast if you hold it up to the light.

Hurricane Amber, named for the devastating hurricane that hit the New England coast in 1938, would be a good choice to accompany milder summer fare such as seafood, chicken or pork. That said, it's not a beer for everyone, any more than any other beer is. Hurricane Amber is bold; it makes a statement, and for those who prefer a beer that whispers rather than speaks up, there are other choices.

I found it a welcome change of pace. In an effort to drop a few pounds, I've switched most of my casual beer drinking to the new low-carb - and mostly bland - offerings, so Hurricane Amber stirred memories of bygone beers. months of the year.

The Little Rooster wishes the folks at Coastal Extreme Brewing every success with Hurricane Amber, its flagship brew, as well as its expanding range of seasonal beers.

'Tis the season for salmon

I recently returned from Alaska, where the economy depends largely on three industries: fishing, oil and tourism. Fishing and tourism combine most often in the form of halibut or salmon excursions. This trip, I managed to catch a respectable amount of sockeye salmon and I had the further good fortune to make friends with a fellow whose halibut cup was running over. He gave me about 15 pounds. With a little help from Fed Ex, my freezer now contains 50 pounds of wild salmon and halibut.

I grill or griddle salmon. Nothing fancy. I lightly oil and salt and pepper both sides of a filet or steak and cook skin side up first, turning the meat over once. The skin can then be peeled off after cooking. Remember, any fish continues to cook after it's removed from the heat, so err on the side of less cooking rather than more. I cook over fairly high heat for only a couple of minutes a side, depending on thickness.

With wild salmon, the meat tends to be milder and dryer than its farm-raised cousin. Here are a couple of sauce ideas that will impress your dinner companions while elevating your entrée to new heights.

Maître d'Hôtel butter

½ cup softened butter
2 tablespoons finely chopped parsley
½ teaspoon lemon juice
cayenne pepper
salt and pepper

Whisk the butter until creamy and blend in the other ingredients. Form the butter into a roll using plastic wrap and chill it long enough so it can be cut into rounds and served atop the fish.
Variations: try adding a tablespoon of finely grated lemon and lime rind to the mix, or replace the parsley with chopped mint, tarragon or chives. Other interesting variations include adding crushed garlic, chopped anchovies (leave out the salt); or Dijon mustard.
In my travels, I also asked a chef I met about a particularly tasty sauce he used on a piece of grilled salmon I enjoyed on Alaska's Kenai Peninsula. What's in it? I asked. His reply: Equal amounts of heavy cream, store-bought salsa and pesto sauce.

Did you know?

Beer tasting is part art, part science. The Internet offers many sites where a casual beer drinker can learn what qualities serious beer drinkers look for when judging a brew. Type in "beer reviews" in any search engine, or go to www.beeradvocate.com and learn about "mouthfeel," "drinkability" and other measures. It's also fun to try a new beer, form your own opinion about it, and then see what others have to say. The results can be both illuminating and surprising.

-- Scott Brinckerhoff

Scott Brinckerhoff of Haddam is a freelance writer specializing in business communications. He also brews beer, keeps bees and cooks "seriously." Each issue, he'll provide offbeat comments on our monthly beer, long with a recipe.

A low-fat alternative to beef, ground buffalo is becoming increasingly available.
Active time: 1 hr Start to finish: 2 1/2 hr

Ingredients:
For sauce
1 red bell pepper
1/2 cup low-fat buttermilk dressing
1 small garlic clove, chopped
Rounded 1/4 teaspoon hot Spanish smoked paprika*
1/4 teaspoon salt

For pickled onions
2 small red onions (1/2 lb total)
1/2 cup cider vinegar
1/4 cup sugar
1 teaspoon salt

For burgers
1/4 teaspoon salt
1/4 teaspoon black pepper
1 lb ground buffalo**, formed into 4 (1/2-inch-thick) patties
4 English muffins, split in half
Special equipment: about 20 wooden picks

Make sauce:
Roast bell pepper on rack of a gas burner over high heat, turning with tongs, until skin is blackened, 12 to 15 minutes. (Or broil pepper on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a bowl and cover tightly, then let stand 20 minutes. When cool enough to handle, peel pepper, discarding stem and seeds, and coarsely chop. Purée pepper in a blender with dressing, garlic, paprika, and salt until smooth, then transfer to a bowl and chill, covered, until ready to serve.

Grill onions:
Peel onions and trim root ends slightly, leaving onions whole, then halve lengthwise and cut halves lengthwise into 1/2-inch-thick wedges. Insert 1 wooden pick through each wedge to hold layers together while grilling, then put onions in a bowl. Heat vinegar, sugar, and salt in a small nonreactive heavy saucepan over moderate heat, stirring, until sugar is dissolved. Pour pickling liquid over onions, stirring occasionally to coat with liquid, and let stand 5 minutes (onions will brighten in color), then drain onions and pat dry. Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate. Grill onions on a lightly oiled grill rack, covered only if using a gas grill, turning over once, until tender, about 5 minutes total. Remove and discard wooden picks.

Grill burgers:
Sprinkle salt and pepper on both sides of burgers, then grill burgers on lightly oiled grill rack, covered only if using a gas grill, turning over once with a spatula, 5 to 6 minutes total for medium-rare. Meanwhile, grill English muffins, turning over once with tongs, until toasted, about 3 minutes total. Serve burgers on muffins topped with sauce and onions.

Cooks' note:
If you aren't able to grill outdoors, you can use a hot well-seasoned ridged grill pan. Grill onions first, then burgers, then muffins, all over moderately high heat. (Burgers may take 1 minute longer than if cooked outdoors.) Lower heat during cooking as necessary.
*Available at specialty foods shops and Tienda.com.
**Available at Whole Foods stores.

Makes 4 servings.

Each serving contains about 250 calories and 14 grams fat.

To subscribe or unsubscribe for this Newsletter, simply send a message to newsgroup-request@littleroosterliquors.com with the word 'subscribe' or 'unsubscribe' in the message body.


The Little Penguin Chardonnay Cabernet Merlot Shiraz Only $7.99 a bottle! – Chardonnay Like a South Australian sunrise, starlight brightness with light straw hues.Refreshingly tropical with hints of melon and Hawaiian pineapple fruit.Pairs with seafood, poultry and soft cheeses. Cabernet Awesome ruby red color and the scent of fresh berries. Palate jumps with sweet Australian Cabernet fruit and soft background tannins. An age–worthy. Ideal with grilled meats, poultry, hard cheeses and pasta. Merlot Smooth, deep, brilliant red. Fleshy ripe strawberries and juicy blueberries entice the palate into a meandering river of black fruits and spice. Serve it up with hard cheeses, BBQ tri tip or Asian cuisine. Shiraz Hefty red to the light and marvel at the dense, bright magenta hues. Savor the splashes of chocolate, spice and juicy strawberries on the nose. Holds its own with hard cheeses and anything on the barbie.		Welcome to the dog days of August. It's been a hot and humid summer and we at The Little Rooster are making the best of the season with cold drinks enjoyed with new and old friends. This month we have some special events at the store, and our newsletter is filled with good cheer and interesting recipes, as always. Please stop by and say hello anytime you're in the neighborhood. One of our special choices you might be interested in is our wine of the month from The Little Penguin Mark your calendars for Friday, August 6th and join Mr.Gary Costa at 4:30 to 7:30, as he tastes you on these gems from Little Penguin. Also take a look at our special recipes. "Buffalo Burgers With Pickled Onions And Smoky Red Pepper Sauce". As always, in this newsletter you will find need-to-know information regarding our August wine tasting as well as a host of related tidbits. Through our website you will be able to access our archived newsletters, recipes, check our wine of the month, research wines and beers, learn about our tastings and other specials. We will aim to educate and inform and hope that you will come back to visit us online often. Give it a look and see what people are excited about. Visit us at Littleroosterliquors.com and enjoy! The Guest of the Month is a highlight in our newsletter where we feature knowledgeable people in the wine, beer and food industries to help educate us with their expertise. This month I am pleased to announce that Amy Williamson from Winery Concepts will be our guest writer. I thoroughly enjoyed his very informative article about “What do you know about Sake ? ”. I hope you do the same! A big thanks goes out to all who have written to me with comments and suggestions about new wines, spirits and beer. Keep those thoughts and concerns coming. Remember, you, the customer, drive what we do here. This month, our Beer of the Month is Newport Storm, A Hurricane Amber Ale. Please check out our article by resident beer expert, Scott Brinckerhoff, for more details and a tasty recipe to go with this brew.
• Fri. 8/6 4:30-7:30 pm – Wine of the Month! – The Little Penguin Chardonnay, Cabernet, Merlot & Shiraz • Fri. 8/13 4:30-7:30 pm – Zenato’s Valpolicella Pino Grigio • Fri. 8/20 4:30-7:30 pm – Mirassou’s Sauvignon Blanc,Pinot Noir & Chardonnay • Fri. 8/27 4:30-7:30 pm – Bourdoux & Chateau Des Tulleries red & Chateau Les Tulleries white • Fri. 8/5 4:30-7:30 pm – Beer of the Month! – Newport Storm A Hurricane Amber Ale		Valpolicella Valpolicella is a red wine which originates in Italy. Valpolicella is a region in Venato. This lies in the north eastern part of Italy. Like Chianti there are different guidelines that this wine must obeyed by for its classifications. The original area that the grapes are grown in that make up this wine can be classified as Valpolicella Classico. The growing of these grapes has spread further from the original area. That only half is produced there due to its demand. Valpolicella Superior is another classification. These wines must be aged for at least 1 year and must consist of an alcohol content of 12 percent or more. There is a version of this classification that uses a process called Repasso. This method entails using ripe grapes that have been dried in a drying room or unpressed grapes that are used for Amarone, which might consist of the pulp and skins left over. This gives the wine a fuller and slightly raisin characteristic. The grapes that are used in all Valpolicella are Corvina, Rondinella, Molinara and Negrara may be added. Corvina is the predominate grape which gives the wine its full body. Only a maximum of 70% can be used according to D.O.C. regulation. Rondinella is a mild flavor grape and Molinara will give the wine some of its acidity. These grapes together produce a well balance wine. There is a lot of this wine produced to be sold at a lesser expensive cost due to demand it tends to be lighter in body. However you can get a full rich Valpollicella at a moderate price. This robust wine including flavors of cherry, licorice and blackberry. This wine demands a hearty meal.
Check out our Roosterwear.
What do you know about Sake? By Amy Williamson, Winery Concepts You might think sake is just wine made from rice but it really is an intricate process. Sake is made from but a few ingredients: Rice, Water, Yeast, and a mold known as Koji-kin. But it is really the brew masters that make the most difference, for a fraction of a degree in temperature can throw off a whole batch. It is a very delicate process. Five crucial elements are involved. More than anything sake is the result of a brewing process that uses rice and lots of water. In fact, water comprises as much as 80% of the final product. But beyond all of that, the skill to pull it off lies with the toji (brew master) and the yeast they use. On the surface, the following explanation of the process may seem simple but is actually very delicate. First the rice is washed and polished, a method by which the kernels of rice are tumbled against each other to remove the outer layers. The more layers that are removed from the kernel of rice, the smoother the final product will be. The polished rice is then mixed with yeast and koji (rice cultivated with a mold technically known as aspergillus oryzae). The whole mix is then allowed to ferment with more rice koji and water added at three intervals over a 4 day period. This fermentation, which occurs in a large tank, is called shikomi. The quality of the rice, the degree to which the koji mold has propagated, temperature variations and other factors are different for each batch. The mash (moromi) is allowed to sit for 18-32 days, after which it is pressed (joso), filtered (roka), pasteurized and blended, although there are types known as draft sakes, these arte not pasteurized. So now you might be asking yourself: How do I serve sake? Warm or cold? Most good sakes should be served chilled. How chilled? Like wine or any other premium beverage, each sake will be different at even slightly different temperatures. The best temperature to enjoy sake is the one you, personally, prefer. Many sake breweries will offer serving suggestions as to the best temperature to enjoy their sakes, but it truly is a matter of preference. The more familiar you become with different kinds of sakes, the better you will become at choosing the right temperature for you. There are many variations of serving sake other than just warm or cold. Did you know that sake can be mixed into cocktails just like a gin or vodka? Did you know there are also flavored sakes available? Why not check out Hakusan Plum or Hakusan Raspberry sakes. You can log onto www.Hakusan.com for cocktail recipes. KAM-PAI (CHEERS)!
Hurricane Amber, a big-head beer from little Rhode Island's lone microbrewery Hurricane Amber Ale, the August Beer of the Month at The Little Rooster, comes from Rhode Island's only microbrewery, Coastal Extreme Brewing Company. It's mild but flavorful and in a chilled mug will produce a substantial head that will last the whole beer through. The Tettnanger and Magnum hops provide a pleasant bitterness that contrasts neatly with the fruity bouquet and caramel finish. You may notice some flecks of yeast if you hold it up to the light. Hurricane Amber, named for the devastating hurricane that hit the New England coast in 1938, would be a good choice to accompany milder summer fare such as seafood, chicken or pork. That said, it's not a beer for everyone, any more than any other beer is. Hurricane Amber is bold; it makes a statement, and for those who prefer a beer that whispers rather than speaks up, there are other choices. I found it a welcome change of pace. In an effort to drop a few pounds, I've switched most of my casual beer drinking to the new low-carb - and mostly bland - offerings, so Hurricane Amber stirred memories of bygone beers. months of the year. The Little Rooster wishes the folks at Coastal Extreme Brewing every success with Hurricane Amber, its flagship brew, as well as its expanding range of seasonal beers. 'Tis the season for salmon I recently returned from Alaska, where the economy depends largely on three industries: fishing, oil and tourism. Fishing and tourism combine most often in the form of halibut or salmon excursions. This trip, I managed to catch a respectable amount of sockeye salmon and I had the further good fortune to make friends with a fellow whose halibut cup was running over. He gave me about 15 pounds. With a little help from Fed Ex, my freezer now contains 50 pounds of wild salmon and halibut. I grill or griddle salmon. Nothing fancy. I lightly oil and salt and pepper both sides of a filet or steak and cook skin side up first, turning the meat over once. The skin can then be peeled off after cooking. Remember, any fish continues to cook after it's removed from the heat, so err on the side of less cooking rather than more. I cook over fairly high heat for only a couple of minutes a side, depending on thickness. With wild salmon, the meat tends to be milder and dryer than its farm-raised cousin. Here are a couple of sauce ideas that will impress your dinner companions while elevating your entrée to new heights. Maître d'Hôtel butter ½ cup softened butter 2 tablespoons finely chopped parsley ½ teaspoon lemon juice cayenne pepper salt and pepper Whisk the butter until creamy and blend in the other ingredients. Form the butter into a roll using plastic wrap and chill it long enough so it can be cut into rounds and served atop the fish. Variations: try adding a tablespoon of finely grated lemon and lime rind to the mix, or replace the parsley with chopped mint, tarragon or chives. Other interesting variations include adding crushed garlic, chopped anchovies (leave out the salt); or Dijon mustard. In my travels, I also asked a chef I met about a particularly tasty sauce he used on a piece of grilled salmon I enjoyed on Alaska's Kenai Peninsula. What's in it? I asked. His reply: Equal amounts of heavy cream, store-bought salsa and pesto sauce. Did you know? Beer tasting is part art, part science. The Internet offers many sites where a casual beer drinker can learn what qualities serious beer drinkers look for when judging a brew. Type in "beer reviews" in any search engine, or go to www.beeradvocate.com and learn about "mouthfeel," "drinkability" and other measures. It's also fun to try a new beer, form your own opinion about it, and then see what others have to say. The results can be both illuminating and surprising. -- Scott Brinckerhoff Scott Brinckerhoff of Haddam is a freelance writer specializing in business communications. He also brews beer, keeps bees and cooks "seriously." Each issue, he'll provide offbeat comments on our monthly beer, long with a recipe.
A low-fat alternative to beef, ground buffalo is becoming increasingly available. Active time: 1 hr Start to finish: 2 1/2 hr Ingredients: For sauce 1 red bell pepper 1/2 cup low-fat buttermilk dressing 1 small garlic clove, chopped Rounded 1/4 teaspoon hot Spanish smoked paprika* 1/4 teaspoon salt For pickled onions 2 small red onions (1/2 lb total) 1/2 cup cider vinegar 1/4 cup sugar 1 teaspoon salt For burgers 1/4 teaspoon salt 1/4 teaspoon black pepper 1 lb ground buffalo, formed into 4 (1/2-inch-thick) patties 4 English muffins, split in half Special equipment: about 20 wooden picks Make sauce: Roast bell pepper on rack of a gas burner over high heat, turning with tongs, until skin is blackened, 12 to 15 minutes. (Or broil pepper on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a bowl and cover tightly, then let stand 20 minutes. When cool enough to handle, peel pepper, discarding stem and seeds, and coarsely chop. Purée pepper in a blender with dressing, garlic, paprika, and salt until smooth, then transfer to a bowl and chill, covered, until ready to serve. Grill onions: Peel onions and trim root ends slightly, leaving onions whole, then halve lengthwise and cut halves lengthwise into 1/2-inch-thick wedges. Insert 1 wooden pick through each wedge to hold layers together while grilling, then put onions in a bowl. Heat vinegar, sugar, and salt in a small nonreactive heavy saucepan over moderate heat, stirring, until sugar is dissolved. Pour pickling liquid over onions, stirring occasionally to coat with liquid, and let stand 5 minutes (onions will brighten in color), then drain onions and pat dry. Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate. Grill onions on a lightly oiled grill rack, covered only if using a gas grill, turning over once, until tender, about 5 minutes total. Remove and discard wooden picks. Grill burgers: Sprinkle salt and pepper on both sides of burgers, then grill burgers on lightly oiled grill rack, covered only if using a gas grill, turning over once with a spatula, 5 to 6 minutes total for medium-rare. Meanwhile, grill English muffins, turning over once with tongs, until toasted, about 3 minutes total. Serve burgers on muffins topped with sauce and onions. Cooks' note:** If you aren't able to grill outdoors, you can use a hot well-seasoned ridged grill pan. Grill onions first, then burgers, then muffins, all over moderately high heat. (Burgers may take 1 minute longer than if cooked outdoors.) Lower heat during cooking as necessary. Available at specialty foods shops and Tienda.com. *Available at Whole Foods stores. Makes 4 servings. Each serving contains about 250 calories and 14 grams fat.
To subscribe or unsubscribe for this Newsletter, simply send a message to newsgroup-request@littleroosterliquors.com with the word 'subscribe' or 'unsubscribe' in the message body.