Magellan Leg of Lamb

 

 

 

 

Wine pairing: Trio – Cabernet Sauvignon

Ingredients

4-6 servings

  • 1 leg of Magellan lamb, cut open in half
  • 1/3 cup shortening or olive oil for browning
  • 1 cup red wine, Trio Cabernet Sauvignon, to baste

For marinade and filling:

  • 1 red bell pepper, broiled, skinned and seeded
  • 5 garlic cloves
  • 2 tablespoons salt
  • ½ tablespoon freshly ground black pepper
  • 1 tablespoon  dry oregano
  • 1 tablespoon rosemary, chopped
  • ¼ cup fresh parsley, chopped
  • 1 cup fine bread crumbs
  • 1/3 cup olive oil
  • ¼ cup red wine vinegar

Preparation

  1. Make a paste in a food processor with the red bell pepper, garlic, salt and pepper. Add the rest of the ingredients until well mixed.
  2. Place the meat, open in half, on a work surface and distribute the mixture evenly over the meat. Roll the meat up as tightly as possible and wrap with plastic film. Let stand overnight in refrigerator.
  3. On the following day preheat oven to 200ºC.  Place the meat in deep oven dish and season with salt and pepper.  Heat the shortening or oil and brown meat on all side, for about 20 minutes.  Reduce over temperature to 190ºC and add red wine.  Baste the meat with its own juices every 10 minutes.  For medium rare meat, cook for 45 to 55 minutes, remove from oven and let stand for about 10 minutes before slicing.  Serve the juices separately in sauceboat.

Found at conchaytoro.com

Nanaimo Bars and Prosecco

If you haven’t had a nanaimo bar, you are missing out!

Wine Pairing:  Try any Prosecco, based on your budget for this Italian Sparkling Wine

Ingredients:

  • 1/2 cup butter
  • 1/4 cup granulated sugar
  • 5 tablespoons cocoa
  • 1 teaspoon vanilla
  • 1 egg
  • 2 cups graham wafer crumbs
  • 1 cup coconut
  • 1/2 cup chopped walnuts

Preparation:

Place softened butter, sugar, cocoa, vanilla and egg in bowl. Set the bowl in a dish of boiling water. Stir well until butter has melted and mixture resembles thin custard.

Combine graham wafer crumbs, coconut and nuts, blending well. Add to custard mixture. Pack evenly in 9-inch square pan, spread with icing.

Icing – Cream 1/4 cup butter, add 3 tablespoons milk which has been combined with 2 tablespoons vanilla custard powder. Blend in 2 cups icing sugar. Spread over chocolate base, let stand about 15 minutes or so to harden somewhat.

Then melt 4 square semi-sweet chocolate with 1 tablespoon butter and spread over custard icing. When set, cut into bars.

Recipe courtesy of Company’s Coming

Grilled Cheese-and-Bacon Sandwiches with Cheese Curds

 

 

 

 

 

 

 

 

 

This sandwich is intensely rich with cheese, bacon and mayonnaise, calling for a full-bodied white with good acidity, like Chardonnay.

Recipe:

1/2 beef bouillon cube (about 1 teaspoon)

  • 1/4 cup mayonnaise
  • 2 teaspoons Sriracha
  • Salt and freshly ground pepper
  • 1 tablespoon vegetable oil
  • 1 medium onion, thinly sliced
  • 2 teaspoons cider vinegar
  • 12 slices of bacon
  • 2 tablespoons unsalted butter, softened
  • 8 slices of white sandwich bread
  • 1/2 pound sharp cheddar, cut into 4 slices
  • 3 ounces cheddar cheese curds (1 cup); see Note
 In a small bowl, mash the bouillon cube into 2 teaspoons of hot water until dissolved. Whisk in the mayonnaise and Sriracha and season with salt and pepper.

  • In a medium skillet, heat the oil. Add the onion, cover and cook over moderate heat, stirring occasionally, until golden brown and softened, about 10 minutes. Stir in the vinegar and season with salt and pepper.
  • Meanwhile, in another skillet, cook the bacon over moderate heat, turning once, until crisp, 6 minutes. Drain on paper towels.
  • Set a griddle over 2 burners and turn the heat to moderate. Butter the bread slices on 1 side. Spread the other side of 4 bread slices with the spicy mayonnaise and top with the onion, cheddar, cheese curds and bacon. Close the sandwiches buttered side out and griddle over moderately low heat until crisp, about 4 minutes per side. Cut the sandwiches in half and serve.
Notes: Cheese curds are available at specialty food shops and cheese shops.

Roasted Root Vegetables with Thyme and Marjoram Vinaigrette + Chateauneuf-du-Pape

Wine Pairing:  Domaine Raymond Usseglio Chateauneuf-du-Pape Rouge 2007, $29

The vegetables can be served at room temperature or hot from the oven.

Ingredients:

  • nonstick vegetable cooking spray
  • 9 tbsp extra virgin olive oil
  • 2 tbsp plus 1 1/2 tsp freshly chopped thyme
  • 2 tbsp plus 1 1/2 tsp freshly chopped marjoram
  • 1 pounds medium yams (red-skinned potatoes), peeled, halved lengthwise, then cut crosswise into 1 1/4 to 1 1/2-inch pieces
  • 1 1/2 pounds carrots, peeled, cut into 3/4 inch rounds (about 4 cups)
  • 1 1/2 pounds parsnips, peeled, cut into 3/4 inch rounds (about 4 cups)
  • 1 1/2 pounds rutabagas, peeled, cut into 1/2 inch pieces (about 4 cups)
  • 2 medium sized red onions, peeled, root ends left intact, cut into 1/2 inch thick wedges
  • 3 tbsp balsamic vinegar
  • 3 tbsp fresh chopped parsley
  • 2 tsp grated lemon peel
  • fresh parsley sprigs

Preparation:

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 425F.  Spray 2 large rimmed baking sheets with nonstick spray.  Whisk 6 tbsp oil, 2 tbsp thyme, and 2 tbsp marjoram in large bowl.  Add yams, carrots, parsnips, rutabagas, and onions and toss to coat.  Sprinkle vegetables generously with salt and pepper and divide between prepared baking sheets. Roast vegetables until tender and brown in spots, turning occasionally, about 50 minutes.  (Can be made 4 hours ahead.  Let stand at room temperature.  If desired, rewarm in 350F oven about 15 minutes)

Whisk balsamic vinegar, remaining 3 tbsp oil, 1 1/2 tsp thyme, and 1 1/2 tsp marjoram to blend in small bowl.  Drizzle over roasted vegetables.  Sprinkle with chopped parsley and lemon peel.  Season with more salt and pepper, if desired.  Transfer to platter; garnish with parsley sprigs.  Serve hot or at room temperature.

Makes 10 servings.

Recipe courtesy of KS 🙂

Pasta Shells with Artichoke Cream and Smoked Chicken

 

 

 

 

 

 

 

 

 

The toasty oak flavors and creamy finish of a Russian River Chardonnay are a great partner to this smoky, creamy pasta dish.

Recipe:

One 8-ounce jar oil-packed artichoke bottoms, drained (see Note)

  • Salt and freshly ground pepper
  • 2  cups heavy cream
  • 1 tablespoon fresh lemon juice
  • 1/2 pound medium pasta shells
  • 3/4 pound skinless smoked chicken breast, cut into 1 1/2-by- 1/3-inch strips
  • 20 cherry tomatoes, quartered
  • 2 tablespoons finely chopped chives

In a small saucepan, season the artichokes with salt and pepper and simmer them in the cream over moderately low heat until very tender, about 12 minutes. Transfer the artichokes and cream to a blender and puree. Add the lemon juice and season with salt and pepper.

  • In a large saucepan of boiling salted water, cook the pasta until al dente. Drain the shells and return them to the pan. Add the artichoke cream, smoked chicken, tomatoes and chives; season with salt and pepper. Transfer to bowls and serve.
Notes: Be sure not to buy marinated artichokes; the tangy marinade will overwhelm the flavor of this dish.

Ribeye Steak ‘Steakhouse’ Dinner

 

 

 

 

 

 

 

Wine pairing: “Splurge”, 2005 B Side Cabernet Sauvignon, Napa Valley

                             “Steal”, Delas ‘St. Esprit’, Côtes du Rhone 

Looking to save money? Don’t spend a fortune on a fancy steakhouse dinner – make your own delicious ribeye and sides at home! Our Ribeye Steak Recipe is seared on the stovetop to seal in the juices, and finished in the oven to cook perfectly to your preferred doneness. We also include a tangy, flavorful homemade steak sauce, as well as rich creamed spinach and garlic mashed potatoes.

Typically, a steakhouse is also not a great place to get a great deal on wine. You might find a very special bottle but usually at a considerable markup. Our two picks with this recipe are
full and rich and perfect for steak but won’t break the bank. I was shocked at the low price of our ‘Steal’ wine – a Côtes du Rhone blend, and our ‘Splurge’
Cab offers value by utilizing quality grapes from less famous parts of Napa Valley.

Steak and Steak
Sauce Ingredients:

2 lb ribeye steak
1 cup
canned puréed tomatoes
1/2 small yellow onion
1 clove
garlic
2 tbsp
worcestire sauce
2 tbsp soy sauce
2 tbsp honey
1 tbsp dijon
mustard
2 tbsps olive oil

Creamed
Spinach Ingredients:

1 lb spinach leaves,
cleaned
1 tbsp of olive oil
1 clove garlic
1 cup of white
wine
1 cup of cream
1 cup of shredded
mozzarella
½ cup of parmesan
1/8 tsp
nutmeg

Garlic Mashed Potatoes Ingredients:

3 lg yukon gold potatoes
2 cups cream
2 cloves garlic
2 tbsp butter

Cooking Instructions:

1.) Peel and quarter potatoes. Mince garlic for potatoes and steak sauce.
Peel and smash whole clove of garlic for spinach. Finely chop onion. Preheat
oven to 425 degrees and remove steaks from the refrigerator.

2.) In a large pot, add potatoes then cover completely with water. Add a
generous pinch of salt and bring to a boil. Cook at the boil for 15-20 minutes
then drain water.

3.) While potatoes are boiling, start spinach
by heating 1 tbsp olive oil in a high-sided skillet over medium-high heat.
Add smashed clove of garlic and cook for 2 minutes. Add spinach and cook for 5
minutes, stirring occasionally.

4.) Add wine to spinach and cook for 2
minutes. Add cream, mozzerella, parmesan and nutmeg, mix well and cook for 8-10
minutes until cheeses are completely melted. Cover and keep over low heat until
serving.

5.) Season both sides of each steak with fresh pepper and
salt (preferably a coarse salt such as kosher salt or sea salt). Add 1 tbsp olive
oil to a large pan over medium-high heat and sear steaks on each side for 2
minutes.

6.) Move steaks to the oven to finish – 7 minutes for
medium-rare, or up to 12 minutes for well done. Remove from oven and tent with
tin foil to rest.

7.) Make the steak sauce by adding oil to a saucepan
over medium-high heat and add one of the minced garlic cloves and the onion.
Cook until onions become transluscent, roughly 3 minutes.

8.) Add
tomatoes, worcestire, soy sauce, honey and mustard and stir well. Add mixture to
a blender or mix with a hand blender until consistency is smooth.
Reserve.

9.) Finish potatoes by adding cream, butter and 1 clove of
minced garlic, and mash. Serve steaks individually with a portion each of
potatoes and spinach, and steak sauce on the side. Enjoy!
Found at easyfoodandwine.com

 

 

 

Razor Clams with Parmesan Cheese

 

 

 

Ingredients

(Makes 8 hors d’oeuvres, or 6 appetizer servings)

This a popular appetizer savored with a crisp Chilean Sauvignon blanc. In Chile, machas, or razor clams, are a much-prized seafood, usually served raw, as in a Mariscal, or cimply broiled on the half-shell and dusted with a crusty layer of buttery cheese. If razor clams are not available, use cherrystone clams, oysters, scallops, or even mussels for an equally delicious and elegant dish.

  • 3 dozen razor clams
  • Coarse salt
  • Freshly ground black pepper, to taste
  • 6 tablespoons butter
  • 1 cup grated Gouda or Swiss cheese or queso mantecoso
  • ½ cup dry white wine or sherry
  • ¼ cup freshly grated parmesan cheese

Preparation

  1. Preheat the broiler.
  2. Shuck the clams, reserving the bottom shell. Discard the dark stomach. Pound the clams with a wooden spoon for about 1 minute; according to Chilean chefs, this step tenderizes the meat.
  3. Arrange the shellfish in the bottom chells, and place them on a baking sheet filled with a fine layer o coarse salt, just enough to hold the shells straight up. Grind some black pepper over the clams. Dab ½ teaspoon butter and 1 teaspoon Gouda cheese on each clam; sprinkle with the wine. Sprinkle the Parmesan cheese evenly over melted and is lightly browned.
  4. Serve at once, piping hot.

Found at conchaytoro.com

Grilled Lamb Chops with Mission Hill 5 Vineyards Cab-Merlot

Recipe:  Grilled Lamb Chops with Dried Fruit Rosemary Butter

Wine Pairing:  Mission Hill Five Vineyards Cabernet-Merlot

An easy recipe for a simple yet spectacular garnish to grilled meats. The dried fruit in the butter speaks to the intriguing aromas of dark berry fruit in the Cabernet-Merlot. Simultaneously, the soy, garlic and rosemary accents underscore the layers of spice, hints of toasty oak and earthy nuances you’ll find in every sip of the wine.  Makes 4 servings.

Ingredients:

12 lamb chops
2   tbsp olive oil
1   tbsp dried sour cherries, chopped
1   tbsp dried blueberries, chopped
1   tbsp dried cranberries, chopped
1   tsp garlic, finely chopped
1   sprig fresh rosemary, finely chopped
1   tsp soy sauce
4   ounces butter, soft
sea salt & white pepper

Preparation:

Combine olive oil, half of the chopped garlic, half of the rosemary and marinate the lamb chops for 2 hours.

Mix together the soft butter, soy sauce, chopped dried fruit and the remaining garlic and rosemary. Spoon the butter mixture onto a piece of plastic wrap and roll up, twisting the ends to form a tight log shape then refrigerate. Once thoroughly chilled unwrap and slice into 1/2 cm rounds.

Grill the marinated lamb to your preference, season well and top each lamb chop with a slice of the dried fruit and rosemary butter.

Click here for recipe.

Meat Lasagne and Red Wine Options

Which wine you pair with your lasagne depends on the ingredients in the lasagne itself.  Is it vegetarian?  Spinach?  Cheese? Meat?  Seafood?  Here, we talk about meat lasagne, a wine pairing dream! Meat, tomato, herbs all pair perfectly with the classic partner – Chianti, which has a smokiness and acidity that is perfect for a meat lasagne.  If you are going heavier and need to pair with a more full-flavored lasagna, then try a Cabernet Sauvignon, but make sure that the lasagne is heavy and can soak up all of those Cabernet tannins!

Ingredients

  • 1 1/2 pounds ground beef
  • 1 teaspoon garlic powder
  • 1 (28 ounce) jar sausage flavored spaghetti sauce
  • 1 (8 ounce) can tomato sauce
  • 1 teaspoon dried oregano
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 small onion, diced
  • 1 (8 ounce) package mozzarella cheese, shredded
  • 8 ounces provolone cheese, shredded
  • 1 (15 ounce) container ricotta cheese
  • 2 eggs
  • 1/4 cup milk
  • 1/2 teaspoon dried oregano
  • 9 lasagna noodles
  • 1/4 cup grated Parmesan cheese

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a skillet over medium heat season ground beef with garlic powder and oregano. Brown the meat and drain.
  3. In a large sauce pan add spaghetti sauce, tomato sauce, and oregano; set aside. In a skillet heat olive oil. Saute garlic and onions for about 5 minutes. Mix sauteed onions and garlic with meat into the sauce and cook for 15 to 20 minutes.
  4. Combine mozzarella and provolone cheeses in a medium bowl. In a medium bowl mix ricotta cheese, eggs, milk, and oregano.
  5. Layer a 9×13 inch baking pan with just enough sauce to cover the bottom of the pan. Lay three lasagna noodles in the pan. Cover with sauce, then with ricotta mixture then sprinkle with mozzarella/provolone mixture; repeat layering. Finish with a layer of noodles and remaining sauce. Sprinkle with parmesan cheese.
  6. Bake covered in a preheated oven at 375 degrees for 30 minutes. Uncover and bake for 15 minutes.