Recently in Side Dish Category

FOOD & WINE PAIRING: Spiced Winter Squash & Chardonnay

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Stuck for an idea for a side dish to serve for the holidays? Kendall-Jackson has the perfect dish to serve - Spiced Winter Squash. Pair with Kendall-Jackson Vintner's Reserve Chardonnay.


SPICED WINTER SQUASH
~ Recipe by Chef Tracey Shepos Cenami

kendall-jackson-recipe-spiced-winter-squash.jpgIngredients:
  • 3 lbs. winter squash (such as butternut, acorn or kabocha), peeled, seeded and cut into uniform 1-inch pieces
  • 1 Tbsp. honey
  • ½ tsp. ground cinnamon
  • ½ tsp. ground cardamom
  • 1 Tbsp., plus 1/8 tsp. olive oil
  • 1 tsp. kosher salt
  • 2 Tbsp. pepitas
  • 1½ tsp. pomegranate molasses
  • ½ orange, zested
  • 8 mint leaves, torn

RECIPE: Yukon Gold Potato Salad with Andouille Sausage

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Submitted By: Chef Robin Lehnhoff-McCray of Korbel Champagne Cellars

recipe-korbel-potato-salad.jpgAn inspired potato salad for your summer picnic.

Grilled Yukon Gold Potato Salad with Andouille Sausage

Ingredients:
  • 3 lbs Yukon Gold Potatoes
  • ¼ cup olive oil
  • 1 cup diced red onion
  • 1 cup diced celery
  • 3 T chopped fresh garlic
  • ½ cup fresh chopped parsley
  • ½ cup whole grain mustard
  • 1/3 cup aged red wine vinegar
  • 1 cup extra virgin olive oil
  • 1 T kosher salt
  • 2 tsp cracked black pepper
  • 1 lb Andouille Sausage

FOOD & WINE PAIRING: Flat Iron Steak and Cabernet Sauvignon

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Submitted By: Chef Pablo Jacinto of Silverado Resort and Spa

Recipe: Five Dot Ranch Flat Iron Steak, Roasted Potatoes, Delta Asparagus and Chimichurri Sauce

Wine Pairing: 2010 Mount Veeder Cabernet Sauvignon (Napa, CA)


recipe_SilveardoResort_FlatIronSteak.jpg

The Grill at Silverado serves up local, seasonal cuisine with sides of innovation and passion. Chef Pablo Jacinto, a veteran of Cindy's Backstreet Kitchen, has decided to share with you his recipe for his famous Five Dot Ranch Flat Iron Steak, Roasted Potatoes, Delta Asparagus and Chimichurri Sauce. Enjoy!

RECIPE: Butternut Squash Gratin

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Submitted by: Chef Robin Lehnhoff-McCray of Korbel Champagne Cellars

recipe_Korbel_butternut-squash-gratin.jpgIngredients:
  • 1 large butternut squash, peeled, seeded and cut into 1 inch cubes
  • 2 T extra virgin olive oil
  • Salt and black pepper to taste
  • 1 cup grated Asiago Cheese
  • 1 cup basil pesto (store bought is fine)
  • Olive oil no stick spray
Instructions:
Spray the bottom and sides of an 8 inch casserole dish, set aside. Preheat the oven to 350º.

Toss the squash with the olive oil to coat evenly. Sprinkle with salt and pepper. Pour into a baking dish and cover with foil. Bake until squash is tender. Let cool slightly before pureeing in a food processor (1/2 amount at a time). When the squash is smooth, add 4 T cheese and pour into the 8 inch casserole dish. Top the squash with ½ cup pesto and continue with the next layer of squash/asiago. Finish with pesto on top and a sprinkle of remaining cheese.

Bake for 30 minutes or until golden brown edges appear. Serve immediately.

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Planning a visit to Sonoma County?  Spend the day at Korbel Champagne Cellars...taste our delightful champagnes, tour our historic winery and gardens, and enjoy a delicious lunch at our gourmet Delicatessen. Complimentary tours and tastings daily. www.korbel.com 

RECIPE: Potato Cake

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recipe_PRESS_potatoCake.jpgPRESS Restaurant, St. Helena

Ingredients:
  • 2 large russet potatoes, peel and chop into 1-1/2" pieces
  • 6 cloves garlic, skin on (for sachet)
  • 6 -12 cloves garlic, skin off (for garlic confit)
  • 2 bay leaves
  • Sea salt
  • 1 t whole black peppercorns
  • 1 T Parsley, chopped
  • 4-8 T rendered duck fat (or clarified butter)
  • ½ C olive oil
  • Cast iron pan (7-8" round or two 4x6" rectangle)

Recipe: Sweet Potatoes and Maple Rosemary Pecans

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Submitted by Kenwood Vineyards

Here is a flavorful Thanksgiving side dish to accompany the the Turkey as recommended by Chef Robin Lehnhoff-McCray of Kenwood Vineyards.

recipe_KenwoodVineyards_Sweet-Potatoes--Maple-Rosemary-(2).jpgIngredients:
  • 2/3 cup roughly chopped pecans
  • 3 pounds sweet potatoes, peeled and cut into large diced pieces
  • salt and pepper
  • 2 Tbs. olive oil
  • 4 Tbs. unsalted butter
  • 3 Tbs. maple syrup
  • 1 Tbs. fresh rosemary leaves
  •  ¼ tsp. cayenne pepper

Wild Rice Salad with Cranberry Dressing

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Recipe submitted by Chef Phil McGauley, Korbel Champagne Cellars

recipeKorbel_wildRiceSalad.jpgWill you be hosting the Thanksgiving celebration this year? Try adding this delicious wild rice salad to the menu; it pairs wonderfully with KORBEL Natural California Champagne.

Ingredients
  • 8 cups chicken stock, divided
  • 2 cups wild rice, soaked overnight in water
  • 2 tsp. salt, divided
  • 2 tsp. butter, divided
  • 1-cup medium barley
  • 1 cup dried cranberries
  • ¼ cup fresh orange juice
  • 1 tbs. rice wine vinegar
  • 2 tsp. Dijon mustard
  • ½ tsp. fresh ground black pepper
  • ½ cup olive oil
  • ½ cup green onions, chopped
  • ¼ cup shallots, chopped
  • 3 tbs. parsley, minced
  • 1 tsp. grated orange zest
  • 1 cup toasted pecans, chopped
  • 2 large oranges, segmented and cut into ¾ -inch dice

Potato Gratin

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potatogratin.jpgBy: Executive Chef Christopher Ludwick, Grapevine Catering Company

Submitted by Flora Springs Winery


Ingredients:
  • 1 # Yukon Gold Potatoes (peeled)
  • ½ ea yellow onion (julienned)
  • 1 cup Parmesan cheese (grated)
  • 2 cups heavy cream
  • Fresh herbs (chopped)
  • Salt and pepper to taste

What Does YOUR Typical Thanksgiving Dinner Include?

| | Comments (7)
Thanksgiving is around the corner. Do you know what you're having? Besides the Turkey - it, of course, is always the main attraction. But what about the lesser known side dishes? They deserve love and attention too and are typically family favorites. Who can resist yams or mashed potatoes, turkey stuffing, green beans, and cranberry sauce!

Not necessarily a side dish, but definitely worth pairing up - Turkey Wines!

Below are links to "side attraction" dishes worth checking out:

Please post and let us know what YOUR typical Thanksgiving Dinner includes!

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