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<title>Golf&#x2c; Wine and Dine Feed</title><link>http://www.golfwineanddine.com/index.php</link><description>Recipes&#x2c; reviews&#x2c; experiments and adventures.</description><dc:language>en</dc:language><dc:creator>Erik and Carissa Paulson</dc:creator><dc:rights>Copyright 2012</dc:rights><dc:date>2013-04-29T17:28:13-05:00</dc:date><admin:generatorAgent rdf:resource="http://www.realmacsoftware.com/" />
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<lastBuildDate>Mon, 29 Apr 2013 17:58:46 -0500</lastBuildDate><item><title>Duvel Belgian Golden Ale</title><dc:creator>Erik and Carissa Paulson</dc:creator><category>Beer</category><dc:date>2013-04-29T17:28:13-05:00</dc:date><link>http://www.golfwineanddine.com/files/duvel_belgian_golden_ale.php#unique-entry-id-17</link><guid isPermaLink="true">http://www.golfwineanddine.com/files/duvel_belgian_golden_ale.php#unique-entry-id-17</guid><content:encoded><![CDATA[Banana, clove, belgian yeast, honey and black pepper. 


...The taste follows the smell, complex spiciness with strong clove and black pepper.  


...Although it has 8.5 % alcohol, it is not at all overpowering.


...For the price, it is one of the best Belgian ales around.  
]]></content:encoded></item><item><title>Corn Smut the New Truffle</title><dc:creator>Erik and Carissa Paulson</dc:creator><category>Science</category><dc:date>2013-04-26T15:49:59-05:00</dc:date><link>http://www.golfwineanddine.com/files/corn_smut_the_new_truffle.php#unique-entry-id-16</link><guid isPermaLink="true">http://www.golfwineanddine.com/files/corn_smut_the_new_truffle.php#unique-entry-id-16</guid><content:encoded><![CDATA[Now, the &ldquo;Mexican truffle&rdquo; can be preserved and sold at a higher price than the uninfected corn.  

...It is traditionally used in quesadillas but can be used in a similar way to truffles.    I&rsquo;m thinking a modified beef wellington might work; cover a seared filet mignon with corn smut paste, wrap in prosciutto and puff pastry and bake!  

...I have not yet had the pleasure of tasting it but I&rsquo;ve never been one to turn down a bet!  ]]></content:encoded></item><item><title>Spicy Asian Marinade</title><dc:creator>Erik and Carissa Paulson</dc:creator><category>Recipes</category><dc:date>2013-04-22T14:07:59-05:00</dc:date><link>http://www.golfwineanddine.com/files/spicy_asian_marinade.php#unique-entry-id-15</link><guid isPermaLink="true">http://www.golfwineanddine.com/files/spicy_asian_marinade.php#unique-entry-id-15</guid><content:encoded><![CDATA[Juice from 1/2 of a lemon


...Mix all ingredients together in a bowl.


...Marinate your choice of meat for 1 hour in the refrigerator.


...Remove the meat and pat dry with a paper towel.
]]></content:encoded></item><item><title>Elyse Winery</title><dc:creator>Erik and Carissa Paulson</dc:creator><category>Wine</category><category>California</category><dc:date>2013-03-15T00:06:00-05:00</dc:date><link>http://www.golfwineanddine.com/files/elyse_winery.php#unique-entry-id-14</link><guid isPermaLink="true">http://www.golfwineanddine.com/files/elyse_winery.php#unique-entry-id-14</guid><content:encoded><![CDATA[We were lucky to have perfect spring weather on our visit to Elyse Winery.    Molly, the Portuguese Water Dog, greeted us as we made our way to the small but cozy tasting room.  

...2008 Syrah &ndash; Napa Valley fruit, rich, deep taste that will go best with food.


2008 Zinfandel Morisoli Vineyard &ndash; This is one of the signature wines at Elyse.  ]]></content:encoded></item><item><title>Linger Eatuary</title><dc:creator>Erik and Carissa Paulson</dc:creator><category>Restaurants</category><category>Colorado</category><category>Bars</category><dc:date>2013-03-02T08:13:40-06:00</dc:date><link>http://www.golfwineanddine.com/files/linger_eatuary.php#unique-entry-id-13</link><guid isPermaLink="true">http://www.golfwineanddine.com/files/linger_eatuary.php#unique-entry-id-13</guid><content:encoded><![CDATA[Devils on Horseback- Applewood Smoked Bacon Wrapped Medjool Dates, Herbed Goat Cheese & Sambal Gastrique (Sambal is a chile based sauce similar to Sriracha and a gastrique is caramelized sugar deglazed with vinegar)


...(Chutney is basically any combination of spiced vegetables or fruits traditionally ground with a mortar and pestle)


...Every time we eat churros, it reminds Carissa of the most traumatic moment in her life when a bird stole the Churro out of her hand as a kid.  


...<a href="http://www.urbanspoon.com/r/17/1599116/restaurant/Highland/Linger-Denver"><img alt="Linger on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1599116/biglogo.gif" style="border:none;padding:0px;width:104px;height:34px" /></a>
]]></content:encoded></item><item><title>Garlic Cheddar Biscuits</title><dc:creator>Erik and Carissa Paulson</dc:creator><category>Recipes</category><dc:date>2013-02-19T16:24:12-06:00</dc:date><link>http://www.golfwineanddine.com/files/garlic_cheddar_biscuits.php#unique-entry-id-12</link><guid isPermaLink="true">http://www.golfwineanddine.com/files/garlic_cheddar_biscuits.php#unique-entry-id-12</guid><content:encoded><![CDATA[Mix flour, baking powder, salt and cold butter by hand until a gritty texture is achieved.


...Form into 8 large biscuits and place on a silicone mat or parchment paper.


...Spray top of biscuits with oil or brush with more melted butter.


...Let cool for at least 10 minutes before serving (if you can wait that long).
]]></content:encoded></item><item><title>Ephemere La Fin Du Monde</title><dc:creator>Erik and Carissa Paulson</dc:creator><category>Beer</category><dc:date>2013-02-16T14:27:27-06:00</dc:date><link>http://www.golfwineanddine.com/files/ephemere_la_fin_du_monde.php#unique-entry-id-11</link><guid isPermaLink="true">http://www.golfwineanddine.com/files/ephemere_la_fin_du_monde.php#unique-entry-id-11</guid><content:encoded><![CDATA[Head is 1 finger and thin white.


...Carbonation is high, sharp and crisp with very small bubbles similar to a champagne.


...Initially, complex spiciness with strong clove and black pepper. 


...I finished the entire bottle on a Monday night.  ]]></content:encoded></item><item><title>Spicy Serrano Turkey Burgers</title><dc:creator>Erik and Carissa Paulson</dc:creator><category>Recipes</category><dc:date>2013-02-16T12:54:37-06:00</dc:date><link>http://www.golfwineanddine.com/files/spicy_serrano_turkey_burgers.php#unique-entry-id-10</link><guid isPermaLink="true">http://www.golfwineanddine.com/files/spicy_serrano_turkey_burgers.php#unique-entry-id-10</guid><content:encoded><![CDATA[As a physician, I recommend using organic turkey meat as most other brands use hormones, antibiotics and preservatives that you should definitely not put into your body.


...Don&rsquo;t mix too much as this will result in a very dense burger.


...Sear for approximately 5 minutes per side or until the center reaches a safe temperature of 165 degrees F.    You don&rsquo;t have to add cheese as this is already incorporated into the burger.
]]></content:encoded></item><item><title>Cheddar Cheese Stuffed Popovers</title><dc:creator>Erik and Carissa Paulson</dc:creator><category>Recipes</category><dc:date>2013-02-13T16:17:08-06:00</dc:date><link>http://www.golfwineanddine.com/files/cheddar_cheese_stuffed_popovers.php#unique-entry-id-9</link><guid isPermaLink="true">http://www.golfwineanddine.com/files/cheddar_cheese_stuffed_popovers.php#unique-entry-id-9</guid><content:encoded><![CDATA[Fill each section 1/4 full with the batter.


...Add a 1 inch chunk of cheddar cheese to each section (as you can see I started with a smaller piece and then decided to add more).


...Add more batter on top to cover the cheese.  

...Reduce heat to 350 degrees F without opening the oven and cook another 15 minutes. 
]]></content:encoded></item><item><title>Sriracha from Scratch</title><dc:creator>Erik and Carissa Paulson</dc:creator><category>Recipes</category><dc:date>2013-02-09T16:45:21-06:00</dc:date><link>http://www.golfwineanddine.com/files/sriracha_from_scratch.php#unique-entry-id-8</link><guid isPermaLink="true">http://www.golfwineanddine.com/files/sriracha_from_scratch.php#unique-entry-id-8</guid><content:encoded><![CDATA[Sriracha sauce is named after the coastal city of Si Racha, in the Chonburi Province of central Thailand where it was first produced.  ...  Personally, I love to mix it with a bit of soy sauce and lemon and use it as a marinade on beef, pork, chicken and even salmon.  


...Combine Chilies, Sugar, Salt, Vinegar and Garlic in a sauce pan and simmer for 10 minutes over low heat while occasionally stirring.


...Push through a fine strainer to extract the sauce and remove seeds (optional).
]]></content:encoded></item><item><title>Valkyrie is Making Serious Drinks</title><dc:creator>Erik and Carissa Paulson</dc:creator><category>Oklahoma</category><category>Bars</category><dc:date>2013-01-26T11:44:23-06:00</dc:date><link>http://www.golfwineanddine.com/files/valkyrie_serious_drinks.php#unique-entry-id-7</link><guid isPermaLink="true">http://www.golfwineanddine.com/files/valkyrie_serious_drinks.php#unique-entry-id-7</guid><content:encoded><![CDATA[Because there are so many unique attributes that make Valkyrie great, I have decided to list them rather than make one long run-on sentence.


...Multiple made from scratch ingredients such as my favorite- Ginger beer actually brewed and fermented in house.


...Great location in the Brady District within a block of many excellent restaurants such as The Tavern on Brady and Phryme.  

...Chalkboard behind the bar used to list cocktails, beer and wine by the glass selections with a library ladder used to write on it because it&rsquo;s about ten feet tall.
]]></content:encoded></item><item><title>The Perfect Brine and the Science behind it</title><dc:creator>Erik and Carissa Paulson</dc:creator><category>Recipes</category><category>Science</category><dc:date>2013-01-19T08:32:45-06:00</dc:date><link>http://www.golfwineanddine.com/files/the_perfect_brine.php#unique-entry-id-6</link><guid isPermaLink="true">http://www.golfwineanddine.com/files/the_perfect_brine.php#unique-entry-id-6</guid><content:encoded><![CDATA[If osmosis were the only factor, water would be drawn out of the less salty meat into the more salty brine.  

...Initially, some of the water may be drawn out of the less salty meat into the more salty brine but this will soon be reversed.

...For this to happen, the salt concentration must be above 3% (which it will be if you use the perfect brining recipe below).

...Because a majority of the salt is now bound to the contractile proteins in the meat, it will then begin to draw water from the less salty brine into the more salty meat.  ]]></content:encoded></item><item><title>Colorado Spicy Green Chili</title><dc:creator>Erik and Carissa Paulson</dc:creator><category>Recipes</category><dc:date>2013-01-14T16:00:21-06:00</dc:date><link>http://www.golfwineanddine.com/files/colorado_spicy_green_chili.php#unique-entry-id-5</link><guid isPermaLink="true">http://www.golfwineanddine.com/files/colorado_spicy_green_chili.php#unique-entry-id-5</guid><content:encoded><![CDATA[I prefer a pork tenderloin because you won&rsquo;t have to worry about biting into a big chunk of fat.  


...Place a deep sided pan over medium-high heat and fill the pan with a good quarter inch of olive oil.    Add the pork and sear for about 4 minutes.  

...I used one 13 ounce container of Bueno Autumn Roast green chiles and one 13 ounce container of Bueno Hot green chiles.
]]></content:encoded></item><item><title>How to make the Perfect Prime Rib</title><dc:creator>Erik and Carissa Paulson</dc:creator><category>Recipes</category><dc:date>2012-12-27T13:04:33-06:00</dc:date><link>http://www.golfwineanddine.com/files/how_to_make_the_perfect_prime_rib.php#unique-entry-id-4</link><guid isPermaLink="true">http://www.golfwineanddine.com/files/how_to_make_the_perfect_prime_rib.php#unique-entry-id-4</guid><content:encoded><![CDATA[There are many theories on cooking methods for prime rib but I decided to use initial high heat to sear the outside followed by a very low temperature for tenderization. 


...Set the roast out for at least 4 hours to allow it to reach room temperature.  

...Set oven temperature to 500 degrees and once preheated, cook for 15 minutes at this temperature.


...Because it was cooked at such a low temperature, the final internal temperature will reach approximately 130 degrees (medium rare).
]]></content:encoded></item><item><title>Smoke on Cherry Street</title><dc:creator>Erik and Carissa Paulson</dc:creator><category>Restaurants</category><category>Oklahoma</category><dc:date>2011-07-01T23:11:45-05:00</dc:date><link>http://www.golfwineanddine.com/files/smoke_on_cherry_street.php#unique-entry-id-3</link><guid isPermaLink="true">http://www.golfwineanddine.com/files/smoke_on_cherry_street.php#unique-entry-id-3</guid><content:encoded><![CDATA[The jam was surprisingly sweet and the perfect complement to the spicy aioli.  3 ounces of tender, chunky crab meat nestled inside a crispy outside shell.  

...This fit perfectly with their theme as the romaine was grilled over an open flame and had the perfect hint of &lsquo;smoke&rsquo;! 

...You can go for a drink and appetizer at the bar, a cigar and glass of scotch, lunch, dinner, dessert, or any other combination you desire.  

...<a href="http://www.urbanspoon.com/r/58/1567240/restaurant/Cherry-Street/SMOKE-on-Cherry-Street-Tulsa"><img alt="SMOKE. on Cherry Street on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1567240/biglogo.gif" style="border:none;padding:0px;width:104px;height:34px" /></a>]]></content:encoded></item><item><title>The Summit Restaurant at Shangri La</title><dc:creator>Erik and Carissa Paulson</dc:creator><category>Restaurants</category><category>Oklahoma</category><dc:date>2011-09-20T14:24:19-05:00</dc:date><link>http://www.golfwineanddine.com/files/the_summit_restaurant_at_shangri_la.php#unique-entry-id-1</link><guid isPermaLink="true">http://www.golfwineanddine.com/files/the_summit_restaurant_at_shangri_la.php#unique-entry-id-1</guid><content:encoded><![CDATA[We had the honor of meeting executive chef Brad Meyers, who attended the Culinary Institute of America in Hyde Park, New York before moving to Aspen Colorado and subsequently to Oklahoma.  

...Appetizer Sampler: Maryland crab cake with sweet chili essence and mango papaya salsa, sweet potato crusted scallops with a lemon caper cream sauce and a corn crab bisque served with Alaskan King crab, crispy leeks and Ancho oil.  

...Exceptionally prepared food, courteous staff, classy ambiance and the perfect location combine to form one of the best restaurants we&rsquo;ve been to in Oklahoma (or anywhere for that matter).  

...<a href="http://www.urbanspoon.com/r/241/1632561/restaurant/Oklahoma/The-Summit-Restaurant-at-Shangri-La-Afton"><img alt="The Summit Restaurant at Shangri La on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1632561/biglogo.gif" style="border:none;padding:0px;width:104px;height:34px" /></a>]]></content:encoded></item><item><title>How to make Tabasco sauce</title><dc:creator>Erik and Carissa Paulson</dc:creator><category>Recipes</category><dc:date>2012-12-19T14:10:40-06:00</dc:date><link>http://www.golfwineanddine.com/files/how_to_make_tabasco_sauce.php#unique-entry-id-0</link><guid isPermaLink="true">http://www.golfwineanddine.com/files/how_to_make_tabasco_sauce.php#unique-entry-id-0</guid><content:encoded><![CDATA[When I decided last spring to buy a Tabasco pepper plant, I didn&rsquo;t know what I was getting myself into.  

...Place the liquid/paste into a large glass bowl and cover the paste with a thick layer of sea salt (not table salt because of the iodine content).


...This allows the natural bacteria on the peppers to ferment the carbohydrates into lactic acid and esters which give the sauce such a unique taste.


...At this point, you can add more vinegar to the liquid if it is too spicy but your friends might make fun of you.
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