Pork Tenderloin w/ Carmelized Pears & Pear Cream Sauce

Pork, Pork, Pork and more PORK!

Gotta love how flexible pork is to cook with.  I love pork tenderloin because the recipe usually goes well with some of my favorite wines.  After living in Oregon for 17 years, I fell madly and deeply in love with the Pinot Noir grape, especially from Oregon.  So when dinner involves pork paired with Pinot, I'm a super happy camper.  This recipe is one of the top three best pork recipes I've had in the past year.  If you make this, I'd love to hear what wine you'd pair with it.

INGREDIENTS 1 pork tenderloin, around 1 lb. 2 TBSP olive oil 4 TBSP butter 1 TSP sugar 3 ripe pears, peeled and cut into slices 1/2 cup shallots, minced 1/2 TSP cayenne 1 TBSP fresh thyme, chopped 1/3 cup pear jelly 1 TBSP ginger, minced 1 cup whipping cream 1/4 cup sweet dessert wine like late harvest Gewurtz or Riesling (pear brandy can be sub.) 1/2 cup chicken stock Salt and Pepper to taste

Season pork tenderloin with salt, pepper and cayenne. A few hours in advance is even better.

Melt 2 TBSP of butter in a medium skillet, Add sliced pears and sugar, sauté over high heat until pears are golden and tender. Usually 5-10 minutes.

Heat grill to high heat. Grill pork tenderloin over high heat about 12 minutes total making sure to get outside of pork nice and grilled with a crisp exterior. Cooking a shorter time on high heat keeps the center moist, and making the outside crisp. The olive oil will drip off causing the fire in the grill to intensify, making the outside of the pork well grilled (just short of blackening). Pork can also be sautéd in a large skillet instead of grilling.

In a separate large skillet, melt 1 TBSP of butter. Sauté shallots, ginger and thyme for about 3 minutes over medium heat. Add chicken stock and dessert wine, reduce until sauce is thick and almost a glaze. Add in pear jelly and cream and boil until sauce thickens.

Slice pork into medallions and serve with sauce spooned over top. Then light a cigarette.

WINE PAIRING There's a number of different ways you can go with the wine pairing. I'd love to hear suggestions in the comments below.  I tried pairing two wines with this recipe.  The 2007 Cristom Mt. Jefferson Pinot Noir from Oregon and the 2007 Hahn SLH Pinot Gris.  I was curious how the pear/cream sauce would go with the raspberry/strawberry/cranberry notes of the Pinot versus the Granny Smith apple and pear notes of the Pinot Gris from Hahn.

Part of wine+food pairing is trial and error—This was one of those times.  Ultimately, the Pinot Noir was good with pork as it usually is because the two go together like peas and carrots.  But the subtle pear and tree fruit notes didn't compliment the red fruits in the Pinot Noir.  The Hahn SLH Pinot Gris on the other hand DID pair well because Pinot Gris has flavors that match up with the pear and cream sauce.  In this case, the Pinot Gris had enough alcohol and acidity to stand up to the pear cream sauce.

Please let me know what you think would be ideal with this pairing.  Cheers!

Enhanced by Zemanta

#WorldCup wines Tasting Notes: 2004 Pizzato Tannat from Brazil

Vivid, dark, red with violet traces in appearance; red fruit, spices, raisins, jam, cocoa nose; it’s a well balanced, good length, and medium to high-bodied, medium-dry wine with fine tannins.

Here's a suggested food pairing to go with the wine:

Ingredients:

240g rack of lamb (2 cars) 120g Sweet Potato 70g onion 50g Pine Nuts 70 ml Dry white wine 80 ml Dry red wine tannat 15g Gorgonzola 6g Garlic 2 bay leaves 1 Orange 1 Egg Salt to taste Thyme to taste Pepper to taste Butter to taste Olive oil to taste

Preparation:

Cleans the ingredients. Make a marinade for the car with white wine, bay leaf, salt, pepper, thyme, garlic and half the onion. Peel sweet potatoes and bring to a boil. When cooked mash until a puree, add the grated orange and blue cheese .. Beat the egg whites and mix gently Bring to boil pinion. Once cooked peel and chop into brunoise (finely chopped). Reserve. Seal the rack of lamb in a skillet with olive oil. Return to oven to finish cooking. In the same pan used to seal the car and without washing, place the red wine and release the juice that was at the bottom of the skillet, add the remaining onion finely chopped. Pass the sauce through a sieve and return to fire. Season with salt, pepper and add the already cooked and chopped pine nuts. Mount the plate putting the mashed sweet potatoes on the rack, drizzle with some sauce and garnish with pine nuts.

Note: If you have not Pinion, need not ask. Seal: Skip the meat in a skillet with hot fat until they are stained with both sides.

Preparation time: 40 minutes + 2 hours for marinating

Enhanced by Zemanta

Herb Crusted Filet of Beef paired w/ Quilceda Creek Cabernet

.

.

tenderloin

Serves 6

INGREDIENTS 1 3-lb. Beef Tenderloin 3 TBSP Extra Virgin Olive Oil 1/2 cup Madeira 2/3 cup Vermouth 1/4 Cognac 1 bay leaf 1 TBSP butter 3 cloves garlic, minced 1 TBSP marjoram 1 TBSP fresh thyme, chopped 1/2 cup cold water sea salt and pepper

HERB CRUST: 3 slices white bread, crusts removed 1/2 cup fresh herbs, chopped (thyme, marjoram, rosemary, parsley) 2-3 cloves garlic, minced

At least 2 hours before cooking, combine all ingredients together (not Herb Crust or Madeira) in a large bowl or pan. Place meat in mixture and cover entire cut of beef with herb mix. Refrigerate for later cooking.

To make herb crust, place bread in food processor with herbs and garlic. Process until well blended and fine. Season to taste with salt and pepper.

Grill Method: Preheat grill to medium high. Take beef out of marinade and set marinade aside for later. Cook each side of meat 4 minutes or so giving it a nice sear on all sides. After searing, move beef to upper rack or cooler side of grill and cook 20 minutes.

Oven Method: Preheat oven to 425°F. Oven sear beef (brown sides, about 5-7 minutes each side) then reduce heat to 350°F. Cook for 30-35 minutes making sure to baste throughout cooking.

After beef is done cooking, remove filet from grill or oven and place on a platter, then cover with foil tent. Place platter in oven with oven off and door open, or with the oven on WARM for 20 minutes. Take the marinade that was set aside and pour it into a small saucepan with 1/2 cup water. Bring to boil and reduce liquid by half, add madeira, then reduce by half. Serve sauce on the side late with beef. If you cooked the beef in the oven, you can use the roasting pan instead of a small saucepan so you get all the yummy bits.

To finish, rub herb crust mixture all over beef, brush a light amount of olive oil if needed. Place herb-covered beef back on the grill and cook each side about 2-3 minutes per side taking care to not burn the crust. If using the oven, broil each side for 2-3 minutes taking care to avoid burning.

Carve beef and serve with sauce on side.

Wine Pairings: Here's a regal beef dish that's sure to be a crowd pleaser. If you actually like the people you have over at your house you can bring out the good wines to impress them. Better yet, pull out a magnum. If it's your family and they're driving you up one wall and down another you can opt for the lower tier swill. If you dine at Chez Bakas, chances are it's all good stuff. Because this beef dish requires a little extra preparation, why not serve a wine that's got a little extra Bruce Lee round house kick to the taste buds? I'd serve these wines with this dish:

+ Quinta do Crasto Old Vines Reserva - Portugal + Quilceda Creek Cabernet Sauvignon - Washington + St. Supéry Dollarhide Ranch Cabernet - Napa + Vilafonté Series C - South Africa

series_c_bottle(3)

Reblog this post [with Zemanta]

Greek Mahi Mahi

. .

.

INGREDIENTS

1-1/4 LB mahi mahi fillets 1/3 cup olive oil Juice from a lemon 3 TBSP fresh oregano, chopped 4 TBSP fresh mint, chopped 2 garlic clove, minced 1 TSP lemon zest 1/4 salt

Rinse mahi mahi and pat dry.  Cut fish into bite-sized pieces.  In a small bowl stir together olive oil, lemon juice, oregano, garlic, mint, lemon zest and salt.  Marinate fish in mixture for at least 1 hour. Pour marinade in a separate bowl.  Prehat grill to medium heat.  Spray grill with grill spray and grill fish for about 5-6 minutes each side.  Brush with marinade while grilling.  Serve with diced tomato and mixed vegetables.

.

Wine Pairing -

Picture the ingredients and how they'll register on your palate.  Start to imagine how they'll be perceived by your sweet, sour, bitter and salt combined with umami receptors.  The lemon will provide some sour while the garlic will lend some of the bitterness.  Umami will be perceived by the cut of fish, try to get the mahi mahi as fresh as possible by going to a market other than a massive chain grocery store.

There's not much sweetness going on here.  You can either match flavors by getting a wine that compliments the lemon flavor like a Sauvignon Blanc or you could contrast that and go for something that isn't lemon, and is sweeter like a Riesling.  Personal preference.

Personally, I'd go with a wine that's more closely aligned with the region the dish originated from.  Since this is a dish that comes from the Greek/Mediterranean part of the world, I'd seek out a wine that is also from that region.  Greek producer, Boutari produces a white wine called Moschofilero that would pair beautifully with this dish.  The wine comes from the Mantinia regoin of Peloponnese from 2100 feet above sea level.  That provides a climate for a fresh, crisp wine with the acidity to stand up to the sauciness.  Look for honey, citrus and melon notes that will intermingle with the Oregeno and Mint on your tongue.  Enjoy!

Reblog this post [with Zemanta]

Avocado, Apple and Field Greens Salad

Kitchen Still Life
Image by kiddharma via Flickr

. . Serves 4

INGREDIENTS 5 cups greens such as watercress 1/3 cut rice vinegar 1 TBSP finely chopped Walla Walla sweet onion ¼ cup finely chopped Fuji apple 4 TSP soy sauce 3 TBSP olive oil 1 ripe avocado 1 TSP sugar

In small bowl mix together vinegar, olive oil, onion, apple, sugar and soy sauce. Trim greens keeping thin stems and leaves only.  Toss greens with enough dressing to lightly coat greens.  Quarter, pit and peel avocado then cut crosswise into 1/4-inch thick slices.  Toss with greens.  Serve on a chilled salad plate.

Wine Pairings: This is a pretty straight forward recipe that's quick, healthy and tasty. There's some nice tanginess from the soy and rice vinegar, which is offset by the creamy texture of a nice ripe avocado. You want a white wine, and probably one with some acidity that cuts through the avocado without tasting weird with the tanginess.  The apple helps bring it all together with a white like a French white like a Pouilly-Fuisse or Chablis.  Those are likely to be grown in limestone soils in climates that provide more acidity.  I recently had the Louis Jadot 2008 Pouilly-Fuisse and thought it was decent for the price:

Jadot is pretty widely available.  If you want to try something that's domestic, check out what they're doing in Washington's Horse Heaven Hills appellation.  Great stuff starting to come out of there at very reasonable prices.  One of my favorite places to visit is Walla Walla because the drive from Portland, Oregon to Walla Walla is incredible.  Woodward Canyon is one of the first wines I started collecting back in the day.  Their 2008 effort is awesome (like all their other wines).

Reblog this post [with Zemanta]

Grandma Jay's Hamburger Steak in Mushroom Gravy

..

This is a recipe my Grandma made for my Mom, who in turn made it for us growing up.  Chances are we'll make this for our kids some day.  It's quick, easy and can be substituted with ground turkey.

INGREDIENTS

1 LB ground beef 1 egg 1/4 cup coarse dry bread crumbs 1 TSP Worcestershire sauce 1 PKG dehydrated onion soup mix 2 TBSP olive oil 2 TBSP flour 1 can mushrooms, drained (save juice) 1/8 TSP ea. Salt and Pepper

Mix meat, egg, crumbs, seasonings and half the dry soup mix together.  Shape into 4 patties and brown in a large skillet on both sides in oil.  Remove meat, set aside.  Blend flour into drippings, then add mushroom liquid plus enough water to make approx. 2 cups.  Cook until thickened and smooth, stirring occasionally. Add remaining onion soup mix plus mushrooms, cook 5 minutes, then add meat.  Heat meat in gravy, spooning gravy over top until desired serving temp.

Enhanced by Zemanta

Grilled Chicken & Honeydew Salad

. . .. . .

1-1/4 cup boneless and skinless chicken breasts 1 TBSP olive oil 1 cup honeydew, cut into small bite sized pieces 1 bunch green onion, finely chopped 1 TSP dijon mustard 1/2 cup mayonnaise (low fat) 2-1/2 TSP brown sugar 1 TBSP Kirin 2 TBSP fresh tarragon, finely chopped 1/4 pecans, toasted and chopped 1 TBSP pepper

In a medium bowl, combine mayo, , mustard, rice vinegar, half the brown sugar, tarragon then season with salt and pepper.  Cover and refrigerate. Heat grill to medium heat, spray with PAM for grills.  In a small bowl mix together pepper with remaining brown sugar and 1 TBSP olive oil.  Cover chicken breasts with mixture.  Cook chicken on grill turning once.  Chicken is done when juices run clear. Chop chicken into bite sized pieces.  Mix chicken, melon and green onion to dressing mixture.  Serve on salad plates.

Since spring is sprunging around the country, there's a natural desire to savor the fresh veggies and eat something healthy.  Chicken and salads are some of the healthiest things you can eat, but let's face it, they're BOOORRRRING!

So I like to add a little something called flavor to the salad so you actually enjoy eating something that's good for you.  The mayo is the one ingredient that can derail this whole, "I'm eating healthy so I think I'll have seconds" train.  Take a look at cutting the mayo down in half or replacing it altogether with a soy based mayo.

Because there's some creaminess to the salad, a wine pairing that has some acidity to cut through the creaminess is needed.  You can go a few ways with a wine+food pairing.  I'd go for a Chardonnay/Viognier blend or a Pinot Gris.  Why?  'Cause that's how I roll.  But more to the point, a Chardonnay would work fine, but the dijon is going to give a little Jackie Chan kick to it, and there's honeydew.  Bang for the buck I found the Cycles Gladiator has great quality for not very much money.

Reblog this post [with Zemanta]

Southwestern Skillet Steak with Chipotle Salsa

. In the middle of winter grills often sit covered in snow, waiting for a nice day to come along so they can once again serve as man's other best friend.  That leaves BBQ fans challenged to cook their steaks indoors and still get that grilled texture.  My father-in-law introduced me to this recipe that will scratch the itch for people who love a good grilled steak.

skillet

INGREDIENTS for STEAKS 2 8-ounce New York strip steaks (about 1" thick), trimmed 2 TBSP olive oil 1 TSP coarse salt 1 large onion, sliced 2 large garlic cloves, chopped 2 TBSP chopped fresh cilantro 1 TBSP plus 1 TSP chili powder 1/4 TSP dried crushed red pepper 1/4 TSP Cumin 1 TBSP water 2 poblano chilies, seeded, sliced Additional chopped fresh cilantro

Heat oil in heavy large skillet over medium-high heat. Mix in onion, garlic, 2 TBSP chopped cilantro, 1 TBSP chili powder and crushed red pepper. Add 1 TBSP water. Cover and cook mixture 4-5 minutes, stirring occasionally. Add chilies and sauté until tender about 6 minutes. Transfer mixture to plate leaving some bits in the skillet.

Rub each steak with salt, pepper, cumin and 1/2 teaspoon chili powder. Raise heat to high and add steaks to same skillet. Cook as desired, about 5 minutes per side for medium-rare. Transfer to platter and cover with aluminum foil. Top steaks with cilantro. Serve with onion mix on top or on the side with salsa.

..

INGREDIENTS for CHIPOTLE SALSA 3 cups fresh corn kernals (about 3 ears) 4 scallions, white and green parts thinly sliced separately 2 TBSP unsalted butter 2 garlic cloves, minced 1-½ TSP coarse salt 1-½ TSP ground cumin 1-TSP chili powder ½ TSP black pepper 2 plum tomatoes, finely diced 1 to 2 fresh chipotle chiles, finely diced, including seeds

Heat a dry large cast-iron skillet over moderately high heat until hot, then pan-roast corn, stirring occasionally, until golden brown, 8 to 10 minutes. Transfer to a bowl.

Cook white part of scallions in butter with garlic, 1 TSP salt, ½ TSP each cumin and chili powder, and ¼ TSP pepper in skillet over moderate heat, stirring, until scallions are tender, 3 to 4 minutes. Remove from heat and stir in corn, tomatoes, and chipotles.

...

WINE PAIRINGS - With most steaks you can pair most hearty reds like Cabernet, Meritage blends or similar wines.  Because this steak has some heat, you want a hearty red with a ripe style so the sweetness offsets the heat.  Think of wines with a "jammy" component like some Australian Shiraz or Petite Sirah style wines.  The finished steak will have texture that is almost blackened.  Here's a few wines that will marry up nicely:

one of my favorite Australian wineries

The Tapestry wines are phenomenal!  And they're widely available in the U.S. in most states.  This wine should be between $15 and $20 on the shelf at most retailers.  I like it because you get the riper style without over extraction.  This gem comes in at 14.5% alcohol and is aged in French, Yugoslavian and American oak.

IMG_7205

Quixote wines from Napa have reinvigorated my love for Petite Sirah.  The winery sits nestled away in the hills of the Stag's Leap District right next door to Shafer.  Full throttle, dark, inky, naughty, funkified velvety goodness that'll stand up to this meal.  Enjoy!

Reblog this post [with Zemanta]

Dungeness Crab Cake Salad with Watercress, Fennel and Orange

watercress INGREDIENTS for CRAB CAKES 1 egg, beaten 1 LB fresh Dungeness crab 3/4 cup bread crumbs 1/3 cup grated pecorino cheese 1/4 cup mayonaisse 3 shallots, finely chopped 2 TBSP dijon mustard juice from one lemon 1/4 cup green bell peppers, minced 1/4 cup red bell peppers, minced 1 TBSP green onions 2 TBSP parsley, finely chopped 1 TBSP butter 1/4 TSP cayenne pepper

INGREDIENTS for SALAD 4 cups watercress, rinsed 4 oranges, peeled and separated juice from one lemon 1 yellow onion, thinly sliced 3 TBSP extra virgin olive oil 1 fennel bulb, cleaned and sliced thinly Salt and Pepper to taste . . To prepare the crab cakes, heat butter in a sauté pan over medium low heat. Add shallots and sauté until soft, about 3 minutes.

In a large bowl, mix together shallots, grated cheese, lemon juice, mayo, egg, mustard, bread crumbs, bell pepper, salt and cayenne.  After mixing, add in crab meat, then divide into 8-10 balls.  Cover and refrigerate for 1 hour.

To prepare salad, whisk together olive oil, lemon juice, salt and pepper.  In a separate bowl, toss watercress, orange segments, fennel and onion together.

Remove crab balls from refrigerator and flatten into one inch thick cakes.  Heat 2-3 TBSP oil or butter in a skillet and cook for 4 minutes on each side over medium heat.  Distribute salad mix on chilled plates, top with dressing and crab cakes then serve.

. .

Wine pairings for this dish are pretty easy.  It's a flexible dish suitable for many Chardonnay's or rich whites.  The crab cakes are pretty hearty, so make sure to serve with a white wine that can hang.  I've tried oaked Chardonnay's and unoaked Chardonnays.  The both worked.  Pinot Grigio, Semillion, Viognier and other whites also work.  If I had to pick one wine as the most ideal pairing, it would be the Wente Riva Ranch Chardonnay from Livermore.

I'm more of an unoaked Chardonnay kinda guy, but once in a while, you just want that buttery butter ball that even Mrs. Butterworth thinks is buttery.  The Riva Ranch Chardonnay isn't obnoxious — still refined and a great expression of the vineyard.  Many people don't realize the Wente's were one of the first wine family's in California going back to the 1850's.  They've quietly gone about producing consistent well-priced estate wines.

The Riva Ranch has a creamy "dusty" texture with mineral highlights that can best be described as a combination of wet rocks and smoke.

detail_bottle_riva_ranch

Reblog this post [with Zemanta]

Spaghetti alla Carbonara w/ Hahn SLH Pinot Gris

. .

This was based off of Mario Batali's recipe on FoodandWine.com but modified to pair with the wine(s).  It's such a simple recipe, but the final dish benefits from the texture from the eggs on top.  We roasted broccoli with a little olive oil and a pinch of sugar to enhance the browning of the vegetables.

Carbonara

INGREDIENTS

1/4 LB pancetta 1/4 LB thick cut bacon 1 LB dry spaghetti 1 cup Parmigiano-Reggiano, grated 4 egg yolk, separated Black pepper, freshly ground Salt

cooking pork

In a 12- to 14-inch sauté pan, render and cook the pork products together until it is crispy and golden, 6 to 8 minutes. Do not drain the fat from pan and set aside.

Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the spaghetti (we use wheat or whole grain), until tender yet al dente. Drain the spaghetti, reserving the pasta cooking water.

Reheat the bacon & pancetta in the pan with the fat and add approximately 1/4 cup of the pasta cooking water. Toss in the cooked spaghetti and heat, shaking the pan, until warmed through, about 1 minute. Add the grated cheese, egg whites and black pepper and toss until fully incorporated. Divide the pasta among 4 warmed serving bowls. Make a nest in the center for the egg yolk. Gently drop an egg yolk into each serving, season with more freshly ground black pepper and grate additional cheese over the top. Serve immediately.

hahnpg

Hahn Estate winery makes some exciting wines, and at Chéz Bakas we love the SLH series of wines which stands for Santa Lucia Highlands.  The Pinot Gris and Chardonnay are exceptional wines.  For this recipe, the Pinot Gris makes an ideal pairing because the wine compliments the flavors in the main dish without overpowering it.

I like pairing local foods with local wines, and because this is a dish rooted in Italian cuisine, an Italian style wine is my first choice.  We didn't have a Pinot Grigio readily available, so I went with the next closest thing—Pinot Gris.  The wine and food stimulate the senses in a menagerie of wonderful smells, taste and texture.  This is a fairly simple dish, but chock full of flavor.  And hey, it's got bacon in it!  Cheers

Enhanced by Zemanta

Holiday Wine+Food Pairing Recipes

..

Strawberry and Almond Spinach Salad

0622SpinachStrawberry3

INGREDIENTS 1 LB baby spinach leaves, washed 1/2 cup sliced green onions 1/3 cup slivered almonds, drizzled with honey and slightly toasted 1 cup sliced strawberries 2-3 TBSP chopped fresh dill

INGREDIENTS FOR DRESSING: 1/4 cup red wine vinegar 1/4 cup sugar or Truvia 1 TSP garlic, minced 1/4 TSP sea salt 1/4 TSP fresh ground pepper 1/4 TSP dry mustard powder 1/4 TSP onion powder 1/2 cup extra virgin olive oil

In a small bowl, whisk together the red wine vinegar, sugar or Truvia, olive oil, garlic, salt, black pepper, dry mustard and onion powder.

Wash dill and pat dry or use a spinner. Trim off feathery ends, discarding thick stems. finely chop dill and set aside. Wash and slice strawberries.

Wash spinach and spin dry or pat dry with paper towels. Place spinach in large mixing bowl. Thinly slice green onions and add to spinach in bowl. Add slivered toasted almonds and chopped dill and mix together.

Whisk dressing a few time to be sure it's well-mixed, then add desired amount of dressing to salad and toss.  To keep dressing from making leaves heavy, pour dressing around sides of bowl mixing spinach against it rather than pouring dressing directly on to spinach.

Arrange salad on individual serving plates. Toss sliced strawberries with 1-2 TBSP of dressing, then arrange strawberries over salad on each plate and serve.

Wine Pairings: The strawberries deliver a bit of tanginess that would benefit from a touch of salt and pepper. This recipe is meant to be easy to make and easy to transport to parties. It's colorful, it's light and it's healthy. Better yet, this recipe is created to pair with wines you'd expect to find at holiday parties like Chardonnay or Pinot Gris. An unoaked Chardonnay will be even better because the fruit and acidity will be more complimentary with the strawberries. Here's a few wines I'd recommend:

+ Bethel Heights Pinot Gris - Oregon + Spann Vineyards Chardonnay/Viognier - Sonoma + St. Supéry Oak Free Chardonnay - Napa

2006chardonnayviognierlabel.jpg.w300h299

Roast Lamb with Shallots, Mint and Mustard

Roast Lamb Chops

Serves 6

INGREDIENTS For lamb: 1 crown of lamb made from two 8-rib racks (about 4 1/2 pounds total) 3 TBSP butter, room temperature 1 TBSP plus 1/2 TSP Dijon mustard 2 TSP dried rosemary

1 cup dry white wine large shallots, chopped 1/4 cup chicken stock 3 TBSP fresh mint, chopped

For Spring Vegetables with Mint: 1 1/2 pounds new potatoes, halved 1 baby carrot bunch, stems trimmed to 1 inch, peeled 1 10 OZ. basket pearl onions, peeled 1 LB fresh asparagus, trimmed, cut crosswise into thirds

3 TBSP butter 3 TBSP fresh mint, chopped

Preheat oven to 450°F. Mix 2 tablespoons butter, 1 tablespoon mustard and 1 1/2 teaspoons rosemary in bowl. Season generously with salt and pepper. Place lamb in roasting pan. Rub all over with butter mixture. Roast 15 minutes. Reduce oven temperature to 350°F. and continue roasting until thermometer inserted into lamb registers 140°F. for medium-rare, about 40 minutes. Transfer lamb to platter; let stand 15 minutes.

Pour off fat from roasting pan and set pan aside. Melt 1 tablespoon butter in heavy large skillet over low heat. Add shallots and 1/2 teaspoon rosemary; sauté until shallots are tender, about 5 minutes. Add wine to roasting pan and bring to boil over high heat, scraping up any browned bits. Add wine to skillet. Add stock; boil until slightly thickened, about 6 minutes. Mix in 1/2 teaspoon mustard and mint. Season with salt and pepper.

Spoon vegetables in center of and around roast. Serve, cutting lamb into chops and spooning sauce over.

To make spring vegetables: Place potatoes in vegetable steamer and steam 10 minutes. Add carrots and onions and steam until vegetables are almost tender, about 10 minutes longer. Add asparagus and steam until crisp-tender, about 5 minutes more.

Melt butter in heavy large skillet over medium heat. Add mint and vegetables. Season with salt and pepper and stir until vegetables are coated with butter.

Wine Pairings: The right selection of lamb will make all the difference. Colorado lamb is some of the best in the country and should be readily available at most decent markets. The resulting holiday dish will be tender and flavorful which bodes well for a lighter style red wine. Cabernet or high alcohol reds will most likely overpower the flavors. Here's a few I recommend:

+ Chateau Musar Rouge 1995 - Lebanon + Twisted Oak River of Skulls - Calaveras County, CA

+ Lucienne Pinot Noir Doctor's Vineyard - Central Coast, CA

+ Cougar Crest Cabernet Franc - Walla Walla, WA

Pinot_Doctor's_07

 

Herb Crusted Filet of Beef

tenderloin

Serves 6

INGREDIENTS 1 3-lb. Beef Tenderloin 3 TBSP Extra Virgin Olive Oil 1/2 cup Madeira 2/3 cup Vermouth 1/4 Cognac 1 bay leaf 1 TBSP butter 3 cloves garlic, minced 1 TBSP marjoram 1 TBSP fresh thyme, chopped 1/2 cup cold water sea salt and pepper

HERB CRUST: 3 slices white bread, crusts removed 1/2 cup fresh herbs, chopped (thyme, marjoram, rosemary, parsley) 2-3 cloves garlic, minced

At least 2 hours before cooking, combine all ingredients together (not Herb Crust or Madeira) in a large bowl or pan. Place meat in mixture and cover entire cut of beef with herb mix. Refrigerate for later cooking.

To make herb crust, place bread in food processor with herbs and garlic. Process until well blended and fine. Season to taste with salt and pepper.

Grill Method: Preheat grill to medium high. Take beef out of marinade and set marinade aside for later. Cook each side of meat 4 minutes or so giving it a nice sear on all sides. After searing, move beef to upper rack or cooler side of grill and cook 20 minutes.

Oven Method: Preheat oven to 425°F. Oven sear beef (brown sides, about 5-7 minutes each side) then reduce heat to 350°F. Cook for 30-35 minutes making sure to baste throughout cooking.

After beef is done cooking, remove filet from grill or oven and place on a platter, then cover with foil tent. Place platter in oven with oven off and door open, or with the oven on WARM for 20 minutes. Take the marinade that was set aside and pour it into a small saucepan with 1/2 cup water. Bring to boil and reduce liquid by half, add madeira, then reduce by half. Serve sauce on the side late with beef. If you cooked the beef in the oven, you can use the roasting pan instead of a small saucepan so you get all the yummy bits.

To finish, rub herb crust mixture all over beef, brush a light amount of olive oil if needed. Place herb-covered beef back on the grill and cook each side about 2-3 minutes per side taking care to not burn the crust. If using the oven, broil each side for 2-3 minutes taking care to avoid burning.

Carve beef and serve with sauce on side.

Wine Pairings: Here's a regal beef dish that's sure to be a crowd pleaser. If you actually like the people you have over at your house you can bring out the good wines to impress them. Better yet, pull out a magnum. If it's your family and they're driving you up one wall and down another you can opt for the lower tier swill. If you dine at Chez Bakas, chances are it's all good stuff. Because this beef dish requires a little extra preparation, why not serve a wine that's got a little extra Bruce Lee round house kick to the taste buds? I'd serve these wines with this dish:

+ Quinta do Crasto Old Vines Reserva - Portugal + Quilceda Creek Cabernet Sauvignon - Washington + St. Supéry Dollarhide Ranch Cabernet - Napa + Vilafonté Series C - South Africa

series_c_bottle(3)

Garlic Roasted Chicken

garlic roasted chicken

INGREDIENTS 1 free ranch whole chicken 2 whole heads of garlic, unpeeled and cut in half horizontally 2 TBSP Extra Virgin Olive Oil 1 cup white wine 3/4 cup chopped fresh herbs: Rosemary, Thyme, Lavender, Marjoram Salt and Pepper

Preheat oven to 375° Rinse chicken inside and out with cold water. Drain and pat dry. Mix together 1 TBSP fresh ground pepper, 1TBSP sea salt and herbs in a small bowl. In a 9x14 roasting pan, cover chicken with olive oil making sure to coat entire bird. Rub salt, pepper and herb mixture all over chicken including inside the cavity. Wrap chicken legs together with string. Put halved garlic heads into pan around chicken. Put roasting pan in oven on center rack and cook for 20 minutes. Baste chicken with wine and roast for another 25 minutes. Baste chicken again using pan juices. Turn chicken over and repeat process. After 90 minutes chicken skin should be golden brown. Chicken is done when clear juices run from thigh after poking with a knife.

Place chicken on platter with tail in the air so moisture and juices flow downhill to breast meat. Cover with foil and let chicken stand 10 minutes before serving with roasted garlic.

Wine Pairings: Here's a chicken dish that'll go with that buttery butterball Chardonnay you've been wanting to open. It's chicken. Keep it simple and enjoy! A few wines I'd serve:

+ Au Bon Climat Nuits Blanches Chardonnay - Santa Barbara + Sokol Blosser Evolution - Oregon + Domaine Jean-Marc Vincent, Les Hautes, Auxey-Duresses 2006 - Burgundy

Snowball Cookies

snowball cookies

INGREDIENTS 1/2 cup butter 2 TBSP sugar 1 TSP vanilla 3/4 cup chopped pecans 1 cup flour 1/4 TSP salt Powdered sugar

Cream butter Add all other ingredients, except the powdered sugar. Mix well. Shape into 1" balls and place on a greased cookie sheet. Bake at 350 degrees 15 minutes. These should be light in color, not brown. Cool and roll in powdered sugar.

.

Enhanced by Zemanta

Grilled Tuna w/ Lemon & Caper Sauce

..

Griddled tuna steak
Image via Wikipedia

INGREDIENTS

3 tuna steaks cut in into 1-1/4 inch thick (about a pound each) 2 TBSP extra virgin olive oil 2 TBSP capers, drained 1 lemon, peeled and cut into 1/4 inch slices 2 TBSP parsley, finely chopped 4 TBSP butter Seas Salt & fresh ground pepper

Preheat grill (or broiler) to medium high. Brush both sides of tuna with olive oil and season with salt and pepper. Melt butter in a small saucepan over medium heat. Stir until the butter is light brown. Cut lemon slices into quarters. Add them, along with their juice, along with capers to saucepan. Reduce heat and cook stirring frequently. Grill, or broil tuna turning once until charred outside and slightly pink inside (about 3-4 minutes per side). Transfer tuna to large platter and cut into thick strips. Pour lemon and caper sauce over fish and serve garnished with parsley.

Enhanced by Zemanta

Chicken Saltimbocca

..

chicksalt1

Serves 4 Traditionally, this classic Italian dish is made with veal, but chicken also works. The sauce will help keep the chicken moist while the Marsala compliments the prosciutto.

INGREDIENTS 2 boneless, skinless chicken breasts 2 TBSP Olive Oil 8 oz. mushrooms sliced in half ½ cup beef stock or broth ½ cup marsala or Madeira 2 oz. chopped prosciutto 2 TBSP chopped sage 2 TBSP butter Salt and Pepper

Slice chicken breasts in half length-wise then place in a reseal able plastic bag. Pound each breast with a meat mallet until they are about ¼” thick. Season chicken with salt and pepper. Over medium-high heat, Sauté 2 pieces of chicken at a time in olive oil until browned, about 3-5 minutes per side. Transfer to a plate with foil on top to keep warm.

In same pan (do not clean bits out of pan), cook mushrooms until they begin to brown over medium-high heat. Transfer mushrooms to another plate. Add marsala and beef stock to pan, reduce heat to medium-low and reduce liquid to half. Remove liquid in pan from heat, then add sage, prosciutto and butter. Serve chicken with sauce poured over top.

This recipe tends to lean towards the salty side of the taste map. Both the beef stock and prosciutto have a good amount of salty taste, so to offset that with the wine I look to a wine with sweetness. Your basic buttery Chardonnay will have enough vanilla creaminess and sweetness to compliment this recipe. I don't think a Sauvie B would work as it's too bitter. Perhaps an Italian Soave or Pinot Gris would also work as this is an Italian dish. When cooking regional fare, the wines from the same region are often a good place to start.

tongue-map_pairing2

One of the Chardonnay's I like with this recipe is the Norman Reserve Chardonnay from Paso Robles. Rich and creamy, and so buttery even Mrs. Buttersworth would say, "Damn! That's buttery!" I like the complex apricot, tangerine, lemon, peach and vanilla toastiness. The intensity of flavors are pretty similar which makes this Reserve (under $20) a great choice. Cheers!

Enhanced by Zemanta

Roasted Chicken with Rosemary-Lemon Butter

. .

1 whole chicken, cut into 8 pieces 4 TBSP extra virgin olive oil 1/4 cup chicken stock 1/4 cup white wine 3 garlic cloves, minced 6 rosemary sprigs 1 lemon 3/4 stick butter 3 TSP capers, drained Salt and Pepper to taste

Preheat oven to 350ºF. Wash and pat dry chicken, separating skin from body. In a small bowl, melt butter, then mix in garlic, salt, pepper, juice from half of lemon and 3 rosemary sprigs, finely chopped. Rub mixture under skin of chicken, making sure to rub some on outside of chicken as well. In a large skillet over medium-high heat, pour in olive oil. Saute the chicken on all sides, about 12 minutes total. Place chicken in oven either in skillet or in glass baking dish for 10-12 minutes. While chicken is cooking, in a medium saucepan pour wine, chicken stock and remaining lemon juice. Bring to boil, then simmer until sauce is reduced to 1/3. Remove chicken from oven, pour sauce over chicken then garnish with rosemary sprigs and capers.

Reblog this post [with Zemanta]

Filet Mignon With Shallot Cream Sauce

Vilafonté Vineyards
Image of Vilafonté Vineyards via Snooth

Serves 4 people

A meal fit for a king. Filet is one of the best cuts of meat because of how tender it is. The shallot and cream sauce makes the steak even more flavorful. In order to cut through the heavier cream based sauce, a red wine with enough acidity yet not overpowering is what’s needed to make this meal truly regal. A few wines I like to pair with this recipe are Quinta do Crasto Douro Red from Portugal, Vilafonté Series M from South Africa or Spann Vineyards Cabernet from Sonoma. These three wines have a cashmere texture while maintaining a sense of elegance and power--Perfect for Filet Mignon. Layers of secondary and tertiary flavors provide a velvet curtain backdrop for the main player…perfectly cooked filet and shallot cream sauce. Both recipe and suggested wines make a good pairing because they have a nice sense of balance between Sweet, Sour, Bitter and Salt. On the Bakas Flava Intensity Scale both recipe and suggested wines are around an 8-9 so they won't overpower each other. Enjoy! tongue-map_pairing1 tongue-map-intensity_9

INGREDIENTS 4 filet mignon steaks (6-8 ounces each) 3 TBSP butter 2 TBSP olive oil 1-¾ cups beef stock or beef broth 1 cup whipping cream ¼ cup chopped shallots 1 TSP Dijon mustard 1 TBSP chopped tarragon 3 TBSP Brandy or Cognac 2 TBSP drained green peppercorns Salt and Pepper

In a small saucepan, boil beef stock until reduced to ¾ cup. Heat olive oil in large skillet over medium-high heat. Sprinkle steaks with salt and pepper then cook in large skillet to desired doneness, about 7-9 minutes per side. Transfer steaks to plate. Melt butter over medium-high heat in same pan steaks cooked in (do not clean pan). Add chopped shallots and sauté 2 minutes. Add reduced beef stock, whipping cream, Cognac and green peppercorns. Reduce to desired thickness. Stir in tarragon. Spoon sauce over steaks.

Reblog this post [with Zemanta]