Drink Recipes - Food Recipes - Pairings
Food Recipes
Deviled Eggs w/ Country Ham"A Breakfast Fit For a King"
This is a dish that no man’s breakfast should be without.
SERVES: 6-8 PREP TIME: 10 mins COOK TIME: 10 mins
Ingredients:
- 10 large eggs
- 1/4 cup plus 1 tablespoon mayonnaise
- 3 cornichons, minced
- 2 tablespoons goat cheese, at room temperature
- 2 teaspoons Dijon mustard
- 1 1/2 teaspoons minced shallot
- 2 teaspoons snipped chives
- Kosher salt and freshly ground pepper
- 1 ounce thinly sliced country G & W Hamery’s Tennshootoe, torn into 20 pieces
Cooking Instructions:
In a large saucepan, cover the eggs with cold water and bring to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 10 minutes. Transfer the eggs to an ice water bath until chilled, about 5 minutes.
In a medium bowl, mix the mayonnaise, cornichons, goat cheese, mustard, shallot and 1 teaspoon of the chives. Peel the eggs and halve them lengthwise. Add the yolks to the bowl, mix until smooth and season with salt and pepper.
Set the egg whites on a serving platter. Scrape the egg yolk mixture into a pastry bag fitted with a large round tip and pipe the filling into the whites; alternatively, spoon in the filling with a teaspoon. Top each egg with a piece of country ham, sprinkle with the remaining 1 teaspoon of chives and serve.
PAIRING RECOMMENDATIONS: - Honey Pot White Blend (Viognier, Sauvignon Blanc, Semillion) - $14.99
- Aria Sparkling Pinot Noir Brut Cava - $11.99
- Duval Leroy Brut - $34.99
Grilled Swordfish "It's Time to Fire Up the Grill"
Just a few years ago, you would have to make a special request at your fish market to have them call you as soon as any swordfish was available. Today you can find beautiful, fresh swordfish almost any day at Kroger or Publix. Treat youself to the wonderful flavor and dense texture of this healthy fish.
To serve 4:
Ingredients:
- 1 lb. swordfish steaks, 1” thick
- 2 tsp. lemon juice
- 2 tbsp. olive oil
- 2 cups sliced fennel (about 1 root)
- Salt and pepper
Cooking Instructions:
Cut fish into four serving pieces and arrange in shallow container. Season each side with salt and pepper. Layer on the sliced fennel. Combine lemon juice and oil; pour over fish and fennel. Cover and refrigerate for one hour, turning fish once. When grill is hot, remove fish from marinade and place on greased rack. Brush with marinade. Cook five minutes. Turn over and cook another five minutes or until fish just begins to flake. Do not over cook. Cook the fennel in a grill basket, tossing often until lightly carmelized. Serve by laying a fish steak on a bed of wilted fennel accompanied by some fresh lemon slices.
PAIRING RECOMMENDATIONS: - Four Vines "Naked" Chardonnay (Unoaked Chardonnay) 750 ml, $14.99
Lamb Shanks in Stout"Not Just a St. Patty’s Day Dish Anymore"
Ingredients:
- 6 tablespoons vegetable oil
- 6 lamb shanks (about 6 pounds total)
- 1/2 cup all purpose flour
- 5 cups chopped onions
- 4 cups beef stock or canned broth
- 2 12-ounce bottles stout
- 4 carrots, peeled, cut into 1-inch pieces
- 2 large parsnips, peeled, cut into 1-inch pieces
- 2 rutabagas, peeled, cut into 1-inch pieces
- 1/2 cup pitted prunes
Cooking Instructions:
Heat 6 tablespoons vegetable oil in heavy large Dutch oven over high heat. Season lamb shanks with salt and pepper. Coat lamb with flour; shake off excess. Reserve excess flour. Add lamb to Dutch oven in batches and brown well. Using tongs, transfer lamb to bowl. Reduce heat to medium. Add 5 cups chopped onions to Dutch oven and sauté until transluscent, scraping up any browned bits, about 5 minutes. Add reserved flour and stir 1 minute.
Return lamb shanks and any accumulated juices to Dutch oven. Add beef stock and Guinness. Cover and bring to boil. Reduce heat and simmer until meat is almost tender, about 1 hour.
Add carrots, parsnips and rutabagas to Dutch oven and simmer uncovered until meat and vegetables are tender and stew thickens slightly, about 40 minutes. Spoon fat from surface of stew. Add prunes and simmer 20 minutes.
The stew can be prepared 1 day ahead. Cover tightly and refrigerate. Rewarm stew over low heat before serving.
PAIRING RECOMMENDATIONS:- Petit Petit (Petit Sirah/Petit Verdot Blend), 750 ml, $19.99
- Guenoc Claret (Bordeaux-style blend from California, 750 ml, $11.99
Rhubard Crisp "Lip-Smacking Good"
Perfect served as a dessert at your next family reunion.
Ingredients:- 4 cups chopped rhubarb
- 3 tablespoons orange juice mixed with 1 tablespoon cornstarch
- 1 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 tablespoon cold butter, cut in small pieces
- 1/4 cup melted butter
- 1/3 cup brown sugar
- 2/3 cup sifted all-purpose flour
- dash salt
- 1/4 teaspoon baking soda
- 2/3 cup quick cooking rolled oats
Cooking Instructions:
Heat oven to 375° F. Butter an 8-inch square baking dish. Arrange diced rhubarb in the prepared baking dish. Toss rhubarb with the orange juice and cornstarch mixture, then sprinkle with the 1 cup sugar and the cinnamon; dot with the 1 tablespoon of cut up butter.
Combine melted butter with brown sugar. Sift together the flour, salt, and baking soda; mix with oats. Combine the flour oat mixture with the brown sugar and melted butter mixture until well blended. With hands, spread the crumb mixture over rhubarb. bake for 40 minutes.
Serve warm, with ice cream of whipped topping.
PAIRING RECOMMENDATIONS: - Hogue Late Harvest Riesling, 750 ml, $9.99
- EOS Late Harvest Moscato, 375 ml, $25.99
- The Stump Jump "Sticky Chardonnay", 375 ml, $11.99
Almond Cake "Wholesome but Yet...Delicious"
Ingredients:
- 4 ounces almond paste
- 3/4 cup sugar
- Grated zest of 1 lemon
- 1 stick (½ cup) butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 extra-large eggs
- 1/2 cup mascarpone cheese
- 1 1/2 cups flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- Garnishes such as...
- 12 medium-size strawberries, stemmed and sliced lengthwise
- 1 pint mango sorbet, softened
- 1/2 cup whipped cream
Cooking Instructions:
Preheat the oven to 325° F. Butter and flour a 9-by-5-inch loaf pan. In a food processor, mix the almond paste with the sugar and lemon zest until thoroughly blended. Add the butter and continue to process until smooth. Add the extracts and eggs and, when they are incorporated, the mascarpone, processing until the batter is smooth and light. Sift the flour, baking powder and baking soda together into a bowl, then add this mixture to the food processor. With two or three quick on-and-off motions, incorporate the flour mixture into the batter. Do not let the machine run too long; you want to barely incorporate the flour mixture. Transfer the batter to the loaf pan and bake for 50 minutes to 1 hour, until it is lightly browned on top and springs back when touched lightly. Remove the loaf from the oven. Let it cool for 10 to 15 minutes before turning it out onto a rack to finish cooling.
PAIRING RECOMMENDATIONS: - St. Germain Elderflower Liqueur, 750 ml, $32.99
Apple Tart "Just like Granny Used to Make!"
So you picked your first bushel of Tennessee Granny Smith apples and they’re not very big or very pretty, but they sure do taste good! Well here is a fool-proof tart recipe to show off locally-grown fruit. You could use a lightly-buttered tart ring or you can just make them from a free-form alla galette on a pizza pan.
Ingredients:
For the crust: - 13 tablespoons (1 stick plus 5 tablespoons) unsalted butter, cut into 1-inch pieces
- 1/3 cup powdered sugar
- 1 egg yolk
- 1 1/2 cups flour
- 1 tablespoon heavy cream
For the filling: - 2 pounds apples, peeled, cored (save peels and cores), and sliced
- 2 tablespoons unsalted butter, melted
- 5 tablespoons sugar
Cooking Instructions:
Start by making a very simple pate brisee. Let the butter sit at room temperature for 15 minutes, until malleable. Place the powdered sugar in the bowl of a standing mixer. Add the pieces of butter and toss to coat. Using a paddle attachment with a standing mixer, combine the sugar and butter at medium speed, until the sugar is no longer visible. Add the egg yolk and combine until no longer visible. Scrape down the butter off the sides of the bowl. Add half of the flour, then begin mixing again until the dough is crumbly. Add the remaining flour and then the cream and mix until the dough forms a sticky mass.
Flatten the dough into a thick pancake, wrap it in plastic and refrigerate at least 2 hours before preparing to roll out the dough. Once the dough has thoroughly chilled, cut it into several equal pieces. Sprinkle your work surface with a thin layer of flour. Knead the pieces of dough together until it forms one new mass and shape it into a flattened ball. Flour a rolling pin and sprinkle flour again on the work surface underneath the dough. Roll out the dough into a circle one-eighth-inch thick. To easily transfer the dough fold it in half gently, then in quarters, lift it, then unfold in your pan. Prick the dough all over with a fork. Put the baking sheet (or tart ring) into the freezer for 1 hour.
Heat the oven to 400°. Overlap the appleslices on the dough in a ring 2 inches from edge. Continue inward until you reach the center. Fold the dough edges back over onto the apples. Brush melted butter over apples and onto dough edge. Sprinkle 2 tablespoons sugar over dough edge and the other 3 tablespoons over apples. Bake in center of oven until apples are soft, with browned edges, and crust has caramelized to a dark golden brown (about 45 minutes), making sure to rotate the tart every 15 minutes.
You can make a glaze by putting the reserved apple peels and cores in a large saucepan, along with sugar. Pour in just enough water to cover, and simmer for 25 minutes. Strain the syrup and brush over a completely cooled tart.
This calls for a little port!
PAIRING RECOMMENDATIONS: - Taylor Fladgate 10 Year Old Tawny Port, 750 ml, $34.99
- Fonseca Porto Bin no. 27, 750 ml, $18.99
Baked Eggs with Spinach and Mushrooms "Invite Your Family and Friends to Brunch"
How can you go wrong with baby spinach, garlic, onions and slivered mushrooms, and eggs?
Ingredients:
- 10 oz baby spinach leaves
- 1/4 cup finely chopped onion
- 1 garlic clove, finely chopped
- 2 tablespoons unsalted butter
- 5 oz mushrooms, thinly sliced (2 cups)
- 1/3 cup heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon freshly grated nutmeg
- 4 large eggs
- 2 tablespoons finely grated parmesan
Cooking Instructions:
Put oven rack in upper third of oven and preheat oven to 450°F.
Bring 1/2 inch water to a boil in a 10- to 12-inch ovenproof heavy skillet (not cast-iron), then add half of spinach and cook, turning with tongs, until wilted, about 30 seconds. Add remaining spinach and wilt in same manner, then cook, covered, over moderately high heat until spinach is tender, about 2 minutes. Drain in a colander and cool under cold running water. Gently squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop.
Wipe skillet dry, then cook onion and garlic in butter over moderately low heat, stirring, until softened, 2 to 3 minutes. Add mushrooms and increase heat to moderate, then cook, stirring, until mushrooms are softened and have exuded liquid, about 3 minutes. Stir in cream, salt, pepper, nutmeg, and chopped spinach and bring to a simmer.
Remove skillet from heat and make 4 large indentations in spinach mixture. Break an egg into each indentation and bake, uncovered, until egg whites are set but yolks are still runny, 7 to 10 minutes. Lightly season eggs with salt and pepper, then sprinkle with cheese.
PAIRING RECOMMENDATIONS: - Pyrat XO Rum - neat, 750 ml, $36.49
Baked Ricotta with Toast "A Savory Simple-to-Make Recipe Ideal for Chardonnay"
A nice cold-weather dish that serves 4.
Ingredients:
- 1 tablespoon extra-virgin olive oil, plus more for crock
- 1 pound fresh soft ricotta cheese
- Salt and freshly ground black pepper
- 1 tablespoon fresh herbs, chopped (optional)
- 12 slices French bread, grilled or toasted
Cooking Instructions:
Preheat the oven to 300° F. Lightly oil a 4-cup ceramic crock or soufflé dish.
Stir the cheese with a fork, and add salt and pepper to taste. Stir in the herbs, if using. Pack the cheese into the crock, and drizzle with the oil. Bake until warm and the top is slighty browned, about 15 minutes. Serve with the grilled or toasted bread.
PAIRING RECOMMENDATIONS: - Landmark Vineyards Overlook Chardonnay, 750 ml, $29.99
Better-than-Basic Nachos Are You Ready for Some “FOOTBALL?”
It has only been a few decades since the manager of a little cafe near the Texas-Mexico border created a simple snack of fried corn tortillas, cheese, and peppers. His name was Ignazio... ‘Nacho for short. Now you can find this irresistable snack in every bar in the country. Here is a quick and simple version that anyone can whip up during half-time.
Ingredients:
- white corn chips
- 1 can chili hot beans
- 1 small onion diced
- 1/2 cup shredded cheddar cheese
- 1 cup shredded lettuce
- salsa
- sour cream
- pickled jalapeno pepper slices
Cooking Instructions:
Pre-heat your oven to 350° F. On an oven-proof platter, spread out plenty of chips. Spoon on the beans (right from the can. Sprinkle the onions and cheese around. Bake for 10 minutes or until the cheese is hot and bubbly.
Cover all with the lettuce and garnish with a big dollop of sour cream, salsa, and peppers. Olé!
PAIRING RECOMMENDATIONS: - Plungerhead Old Vine Zinfandel, 750 ml, $14.99
- Sauza Hornitos Reposado Tequila (on the rocks with a lime), 750 ml, $24.99
Inside-Out Cheeseburgers
"Titans Tailgating Treats Ready in 35 Minutes"
Provided by EatingWell
Ingredients:- 1/4 cup shredded Cheddar cheese
- 1/4 cup shredded Gruyere cheese
- 1 pound 90%-lean ground beef
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoons paprika
- 1/4 teaspoon freshly ground pepper
Cooking Instructions:
Preheat grill to medium-high or preheat the broiler.
Combine Cheddar and Gruyere in a small bowl.
Gently mix beef, Worcestershire, paprika and pepper in a large bowl, preferably with your hands, without overworking. Shape into 8 thin, 4-inch-wide patties. Mound 2 tablespoons of the cheese mixture on each of 4 patties, leaving a 1/2-inch border. Cover each with one of the remaining patties. Crimp and seal the edges closed.
To grill: Lightly oil the grill rack. Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well. (Be sure not to press the burgers as they cook or they’ll split open and the cheese will ooze out.) To broil: Cover a broiler pan with foil and coat with cooking spray. Broil the stuffed patties in the upper third of the oven, about 4 minutes per side for medium-well. In either case, let the burgers stand for 5 minutes before serving.
PAIRING RECOMMENDATIONS: - Sauvion Vouvray, 750 ml, $13.99
- Borsao Garnacha, 750 ml, $10.99
Ribollita"Tuscan Vegetable and Bread Soup"
This soup is perfect for a cold day. Rebollita means “reboiled,” and focuses on the fact that soup tastes better the next day. Recipes very from cook to cook. If you cannot get black leaf kale you can use red cabbage. I take an easy approach and use canned beans. If you want to use fresh you can do so, just be sure to start the day before.
Ingredients:- 1 onion, finely chopped
- 1 leek
- 1 10 oz can cannellini (white) beans
- 2 quarts chicken broth
- 1 head black leaf kale, sliced and chopped
- 2 celery stalks, sliced
- 1/2 cup parsley leaves, chopped
- 2 carrots, sliced
- 2 zucchinni, sliced
- 1 small bunch of basil, leaves torn
- 2 tablespoons tomato paste
- 1/2 tsp oregano
- freshly ground, black pepper
- 1 tsp sea salt
- 1/2 cup extra-virgin olive oil
- 1/2 pound stale Italian bread
- freshly grated Parmesan cheese
Cooking Instructions:
Sauté onion and leek in 1/4 cup olive oil minutes until translucent. Add a cup of chicken broth and bring to a simmer. Add the kale, other vegetables, and basil to this the onions and broth. Cook for 20 minutes, covered.
Add the beans and the rest of the broth. Add tomato paste, oregano, and season to taste with salt and pepper. Cook for 90 minutes. It should not be thick at this point.
It is best to let the soup rest at least a day. Put the soup in a pot and layer the soup with thin slices of day old bread. Heat while stirring until the bread breaks apart and thickens the soup. You can add more broth or water if needed. Taste for salt.
Serve with a drizzle of olive oil and freshly grated cheese on top.
PAIRING RECOMMENDATIONS: - Villa Puccini Chianti Riserva, 750 ml, $14.99
- Arnaldo-Caprai Collepiano Sagrantino, 750 ml, $55.99
World-Class Chili"A WMWLM Super Bowl Champion Every Year"
Ingredients:
- 1 onion, carrot, and a stalk of celery, all chopped quite small
- 4 oz smoked bacon, diced
- 2 whole cloves of garlic
- 2-4 whole dried red chili peppers
- 1 lb dry red kidney beans
- 1 lb stew beef
- 1 Tsp ground cumin
- 1 large can crushed tomatoes
- 1 can beer
- 1 Tsp corn meal
- salt and pepper
- 1/2 lb sharp cheddar cheese
- several fresh jalapeño peppers
- 1 bunch scallions
Cooking Instructions:
In a large pot with a heavy bottom, sauté the onion, carrot, celery, and bacon over medium heat until soft but not browning. Meanwhile, wash the beans and remove any stones. Add the beans to the pot with enough water to cover them. Add the dried chilies and garlic. Bring the heat up and allow to boil 2 minutes. Turn the heat down to a simmer.
Drop in the beef and stir in the cumin. Stir occasionally and add water if needed to keep the beans from burning. Allow this to simmer for about an hour. Add the tomatoes. Allow to simmer until the beans are tender; another couple of hours.
When the beans are tender, remove the beef chunks, pepper pods, and any whole garlic (if any remains). Add a can of beer. Stir in the corn meal a little at a time. Allow to boil a few minutes then season with salt and pepper. Reduce until the sauce becomes rich and thick.
Prepare the condiments in individual serving dishes: Shred the meat discarding any sinew. Grate the cheese. Chop the jalapeño peppers very fine. Chop the scallions. Serve it up in big bowls with the condiments piled on top and enjoy! PAIRING RECOMMENDATIONS:- Sacred Stone Red Blend, 750 ml, $9.99
- Bells "Big Guy" Red, 750 ml, $19.99
- New Belgium Abbey Ale, 6pk/12oz, $9.99
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