Cigars 101

Being a cigar aficionado isn't necessary in becoming a gentleman, in fact, nothing is "required" to be a gentleman. The only thing that truly defines a gentleman is his outlook on life, and how he carries himself everyday.

However, chances are you'll smoke a cigar once in your life. I personally enjoy a cigar once in a while, but its not for everyone; and by no means are we saying you have to take up cigars if you want to be a gentleman. If enjoying a cigar is something you want to try, we want to make sure you have the knowledge to confidently interact with others in the cigar-smoking world.

And if you are currently an avid cigar smoker, skip our Cigar 101 posts, and look for our reviews about various cigars.

To be honest, I was intimidated before I had my first cigar, and I even asked the gentleman working at the cigar room what I needed to know before I took that first puff.

So, here is our first addition to Cigars 101:

Basic definitions:

Ring Gauge: A measurement for the diameter of a cigar divided into 64ths. Thus a 64 ring gauge would mean that a cigar had a one inch diameter. A 32 ring gauge indicates a half inch diameter; a 48, a three quarter inch diameter.

As in: "Whats the ring gauge on this cigar?"

Draw: The act of drawing smoking from the cigar.

As in: "This cigar has a nice draw, its a very smooth and easy smoke."

Plug: Caused by an obstruction in the cigar, causing a very difficult draw

As in: "This is cigar is definitely plugged."

Body: The strength of a cigar, which usually comes in three variations: mild, medium, or full bodied.

As in: "Is the body on this cigar fairly mild?"

The Gentleman's Blog Tip: Always light your cigar with a match, the butane in a standard lighter will taint the flavor of your cigar.

Ginger Rogers

2 oz tequila

1/2 oz. stem ginger

1/2 oz. sugar syrup

Fresh squeezed lemon juice

3/4 oz. pineapple juice

Dash of ginger beer

Combine the ginger and sugar syrup in a mixing glass and muddle lightly; add the lemon juice, pineapple juice and tequila before mixing and double straining into a cocktail glass. Top with a dash of ginger beer, and garnish with a lime.

Crab and Shiitake-Stuffed Filet Mignon with Diver Scallops Wrapped in Peruvian Purple Potato Nets and Bearnaise Sauce

We believe that sometimes the secret ingredient that makes things better is just some extra quality time and energy. This recipe may be intimidating at first but the end result won't leave you with anything less than a great feeling of accomplishment that you can revisit anytime you please.

Plan to devote 30 minutes of time, and yield 4 servings.

ngredients

• 1 tablespoon olive oil
• 1 1/2 cups cleaned and sliced shiitake mushrooms
• 1/2 cup diced shallot
• 2 tablespoons diced celery
• Salt
• Freshly ground black pepper
• 1 teaspoon minced garlic
• 2 teaspoons freshly chopped marjoram leaves
• 1/2 teaspoon freshly chopped oregano leaves
• 1/2 teaspoon finely chopped fresh parsley leaves
• 1/4 pound crabmeat
• 2 tablespoons unseasoned bread crumbs
• 4 (6-ounce) 2-inch thick filet mignon steaks
• 1 cup coarse ground black pepper
• 8 strips hickory smoked bacon
• 1/4 cup unsalted butter
• 4 diver scallops
• 1 cup Bearnaise Sauce, recipe follows
• 4 Peruvian Purple Potato Nets, recipe follows
• 1 tablespoon finely chopped chives

Directions

Heat the oil in a saute pan over medium-high heat. Add the mushrooms, shallot and celery, season with salt and pepper and saute until soft and tender, about 8 minutes.

Add the garlic, marjoram, oregano and parsley and cook, stirring, for 1 minute. Remove from heat and let cool. Fold the crabmeat and bread crumbs into the cooled mushroom mixture and transfer to the bowl of a food processor. Pulse until the ingredients are finely chopped and fully incorporated, about 30 seconds. Set aside.

Heat broiler.

Cut a 2-inch horizontal incision in the center of each filet, being careful not to slice the steaks in half, to form a pocket for stuffing. Stuff equal parts of the mushroom dressing into each steak. Pour the coarse pepper onto a flat surface and roll the edges of the steaks on them to coat. Wrap 2 slices of bacon around each steak and fasten them with a toothpick to prevent them from slipping during cooking.

Melt the butter in a cast iron skillet over medium-high heat.

Place the steaks in the skillet and sear until browned, about 1 minute on each side. Transfer the skillet to the broiler and cook until medium-well, 2 to 4 minutes. Remove steaks from skillet and let stand for 5 minutes. Return the skillet to a stovetop burner over medium heat. Place the scallops in the skillet and sear until cooked through, about 2 minutes on each side. Remove from heat and set aside.

To serve, place 2 tablespoons of the Bearnaise Sauce in the center of a round plate.

Place a steak in the center of the plate and place 2 more tablespoons of Bearnaise Sauce on top. Place a scallop atop the steak and cover with a Purple Potato Nest. Sprinkle with chives and serve.

Bearnaise Sauce:

• 1/4 cup freshly chopped tarragon leaves
• 1/4 cup chopped shallot
• 1/2 cup champagne vinegar
• 3 egg yolks
• 1/4 cup unsalted butter, melted
• Salt
• Freshly ground white pepper

Combine the tarragon, shallot and vinegar together in a small saucepan over high heat. Bring the mixture to a boil and cook until liquid reduces by 50 percent. Remove from heat and set aside. Whisk the egg yolks together in a double boiler over medium heat until they become pale and double in volume, 3 to 4 minutes. Whisk in the butter, 1 tablespoon at a time, until all of the butter is incorporated. Strain the liquid from the shallot mixture into the sauce and whisk until all of the ingredients are fully incorporated. Season with salt and pepper and serve immediately.

Purple Potato Nest:

• Canola oil, for frying
• 4 Peruvian purple potatoes, peeled
• 1/2 teaspoon salt

Purple Potato Nest:

Heat the oil at 350 degrees F in a fryer or large pot.

Use a roto-slicer to cut the potatoes into 4 continuous noodle-like strands. Place the potato strands in the oil, 1 strand at a time and fry until crispy, using a spider to keep the potatoes in a bunch, 1 to 2 minutes. Remove from oil and drain on paper towels. Season with salt and serve.

Yield: 4 purple potato nests

The Return of The Cardigan

A necessity in any male wardrobe through the 1950's once disappeared, and has made its way back to mainstream fashion.

The cardigan sweater is no longer strictly for country clubs, nor are you required to be drinking a glass of 1800's scotch to wear one.

The new cardigans have a modern cut, and are made in a variety of subtle colors. As fall approaches we recommend the cardigan to make its way into your closet.

Where to buy a cardigan: Nordstrom has a range of cardigans from Public Opinion ($60) to Vince, or Marc by Marc Jacobs ($200). Also, Saks Fifth Avenue carries cardigans in the $200+ range.

Affogato

I stopped at The Simply Seattle Chocolate Box today for a traditional order of coconut gelato and was turned on to a new Italian dessert, affogato.

Affogato in Italian means to drown, and it is prepared by selecting a scoop of your favorite gelato, then drowning it with a shot of espresso. The rich flavor of the gelato balances the bitter taste of espresso, while still reaping the benefits of java.

I had a coconut affogato, and would recommend it if your a fan of coconut. Other variations to try: cinnamon, vanilla, or chocolate.

The $250 Suit

The right suit is the most important thing any man can have hanging subtly in their closet. A well-made suit will enhance a man’s confidence, and give him that drive to accomplish even the most seemingly impossible endeavors.

It is something about the luxury and class a suit projects that commands respect in any situation, and a man who commands respect can achieve anything.

And now, thanks to H&M a man doesn't have to spend $1,000 for that confidence and respect. The suit pictured here is the actual $250 suit you can find at H&M, along with an array of other suits within the same price range.

visit: http://www.hm.com/gb/storelocator__storelocatorhtml.nhtml

to find an H&M near you.

Photo courtesy of men.style.com

Lamb + Blackberry Sauce Recipe

Try it before you think blackberry and lamb don't go together.

Ingredients:

1 ½ teaspoon of chopped shallots.
1 clove garlic.
1 teaspoon of olive oil.
2 cups of blackberry pulp.
2 teaspoons of honey.
1 whole clove.
1 teaspoon of cardamom.
1 jalapeño pepper, seeded and diced.
1 ½ cups of Port wine.
4 lamb chops.

Directions:

Sauté the chopped shallots and garlic in hot olive oil until translucent.

Mix the blackberry pulp, honey, clove, cardamom, and jalapeño; then add the port.

Reduce to half, then add the add remaining ingredients.

Grill the lamb chops for about 4 minutes each side for medium.

Serve with sauce.

www.lambrecipes.org

Vodka Mojito

The Mojito is a perfect blend of citrus, mint, and alcohol - the more traditional recipe calls for rum, but if The Gentleman's Blog were traditional it would be as boring as everyone else.

So here is what we call The Gentleman's Mojito:

Start by crushing mint leaves at the bottom of the glass.

Add ice, 3 oz. of vodka (We recommend Ketel One), a spoon full of sugar, fresh squeezed lime and lemon juice, and a desired amount of lemon-lime soda.

Stir, garnish with a lime, and enjoy.