Type of Cuisine: March 2008 Archives

Grilled New York Steak

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                By Vincent Nattress, Culinary Consultant to Napa Free Range Beef

FOOD+WINE PAIRING
Although Cabernet Sauvignon is often heralded as the perfect foil for steaks, a wine such as Merlot, with softer and fruitier notes and lower acid, is a better match for beef prepared with saltier, sharper and more savory marinades.

INGREDIENTS

Serves 2-4

  • Two 10-12 ounce New York steaks
  • 1 clove garlic, thinly sliced
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon soy sauce
  • 1 tablespoon olive oil
  • 1 teaspoon cracked black pepper

Petto di Pollo in Crosta

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polo.jpg
Chef's Recipe Notes:
This simple chicken dish has subtle touches of porcini and aged Parmigiano Reggiano, both of which add a light earthiness and nuttiness to the dish. The Parmigiano and the wine also add balanced saltiness and acidity to round out the dish.



Marco Fiorina
Restaurant Chef/Owner
Posticino

INGREDIENTS
Serves 2-4

  • 2 tablespoons butter
  • 3 tablespoons olive oil
  • 4 boneless, skinless chicken breasts
  • Sea salt and freshly ground black pepper, to taste
  • 1/4 pound fresh porcini mushrooms, cleaned and  sliced (reconstituted, dried porcinis can be  substituted, as well as other deeply flavorful mushrooms)
  • 1/4 pound Parmigiano Reggiano cheese, shaved   thinly with a vegetable peeler
  • 1/2 cup white wine
  • 4 fresh thyme sprigs
  • 2 garlic cloves, minced
  • 1/2 pound spinach

 


     

Grilled Eggplant Roulade

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Recipe by Chef Andrei Litvinenko
Kendall-Jackson Winery

Heirloom Black Bell eggplants are sliced thin, brushed with garlic olive oil and grilled. We then layer our roulade with roasted sweet Italian heirloom peppers, sun dried tomato pesto, sweet basil leaves and Matos Family St. George cheese. The combination of the concentrated flavors and smokiness of the vegetables with the aged cheese pairs well with the rich tannins and complexity of the Highland Estates Grizz Ridge Merlot, as well as our Stature Merlot.


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