Perfect Pairings

Patriotic Pours

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The unofficial start of summer is just days away.  As you prepare to fire up the grill, slather on the sunscreen and celebrate with family and friends, don’t forget to stock up on some great vino for your long holiday weekend.  Let’s also take a moment to pause and raise a glass to salute our fallen heroes and their families and give thanks for our freedom.

From California to Virginia, I have selected 10 all American wines under $30 that are perfect for the backyard or the beach!

Taste of the States

Gruet Extra Dry, New Mexico ($15) – This sparkler is perfect for entertaining. The Gruet family comes from Champagne, France and they are producing excellent sparkling wines using the traditional method. Sparkling wines boast vibrant acidity that is light and refreshing and a perfect pairing with many different cuisines. This wine reminds me of summer. Gorgeous notes of juicy peach and vibrant sweet lime juice remind me of a peach margarita with effervescence. Creamy and dry on the finish with a touch of honeysuckle sweetness. Keep in mind that brut is actually the driest form of sparkling not dry.

Pair with sushi, ceviche, fish tacos, grilled seafood, chicken & pork 

2013 Abiouness Rosé, Carneros, California ($20) – This rosé made from Pinot Noir is a perfect go to wine this summer. It’s fruity, dry & crisp.

Pairs with grilled seafood, grilled chicken, picnic fare & cheese plates

2013 Charles & Charles Rosé, Columbia Valley, Washington State ($12) – This dry fruity rosé from Washington State uses Rhone varietals (Syrah, Mourvedre, Grenache & Cinsault). Sweet  summer raspberries, cherry, rosemary, hints of rose petals and a touch of spice are prominent on the nose. The palate is reminscint of strawberry shortcake – creamy & delicious! A Wine Spectator best value.

Pair with grilled salmon with cherry glaze, grilled shrimp, chicken, picnic fare & delicate cheeses like brie & feta

2012 Emmolo Sauvignon Blanc, Napa, California ($17) – Sauvignon Blancs remind of summertime. Notes of fresh cut grass and citrus remind me of the backyard barbecues of my childhood. This wine is part of the Caymus collection. Aromas of lemon curd, lime zest, fleshy grapefruit, pear and wet stone are dominant on the nose. A wine with vibrant acidity makes it a perfect food partner.

Pair with Chicago style hot dogs (with pickles & celery seed), hummus, shrimp cocktail, grilled seafood & goat cheese

Chatham Vineyards Church Creek “Steel” Chardonnay Eastern Shore, Virginia ($17) –  Yes, you read this right, a Virginia Chardonnay! Chatham uses dijon clones in this lovely wine from the Eastern Shore of Virginia. Delicate aromas of juicy pear, gala apple, lemon curd and melon lead to a dry crisp and refreshing finish on the palate. This wine drinks more like a Burgundy than an American Chardonnay.

Pair with grilled seafood, sushi, oysters and peel & eat shrimp. 

Jefferson Viognier, Charlottesville, Virginia ($28) – It doesn’t get more American than wines that bear the Thomas Jefferson namesake. Jefferson painstakingly tried to make wine for more than 30 years and never produced a single bottle. Things have certainly changed over the past 200 years at his Charlottesville estate. Viognier is Virginia’s signature grape. Similar in body to a Chardonnay with a beautiful aromatic nose similar to a Riesling. This wine is a crowd pleaser. Notes of stone & tropical fruit are dominant on the nose with a hint of orange blossom. The palate boasts sweet pineapple, kiwi, ripe peach, lemon & lime with a hint of white pepper. The wine has a dry, creamy finish.

Pair with grilled swordfish or crab cakes with a pinepple salsa or try it with Thai food. 

Chesapeake Baja Burger

Eroica Riesling, Washington State ($20) – An amazing partnership between the king of German Riesling  Dr. Loosen and a premiere Washington State producer Chateau Ste. Michelle have created an exquisite American Riesling.  This off dry Riesling boasts aromas of mandarin orange, baked spiced apples and a hint of stone fruit that gives way to a palate with refreshing acidity.  A touch of residual sugar makes this an excellent pairing with spicy foods. Love this with a Chesapeake Baja Burger!

Pairs with Thai food, sushi, an array of seafood & salads

Talbott Kali Hart Pinot Noir, Monterey, California ($20) – This 100% estate grown fruit is a tremendous value. Finding a good Pinot Noir for $20 or less is like finding a needle in a haystack. They are one of the most finicky grapes to grow, often called the heartbreak grape. Winemaker Dan Karslen spent most of his career working in Burgundy, France and has a certain finesse when it comes to crafting good quality Pinot. The Kali Hart is Talbott’s entry level Pinot and what a delight it is! On the nose you’ll discover cranberry, plum & raspberry with hint of baking spice and vanilla.  Great value! If you want to splurge a little, pick up a bottle of the Talbott Sleepy Hollow Vineyard Pinot Noir ($40).

Pair with grilled chicken marinated in balsamic dressing or grilled salmon on a cedar plank 

Writer’s Block Syrah, Lake County, California ($16) This California Syrah is more similar to the Rhone Valley style rather than  Australian Shiraz. This wine has notes of dark berries, dusty violet, bacon, pepper with hints of mocha. This a nice value Syrah. Grab a bacon bleu cheeseburger and a glass of this and you will have a party on your palate!

Pair with ribs, burgers and steaks 

Plungerhead Zinfandel, Lodi, California ($15) – A good value Old Vine Zinfandel. Layers of baked black and red fruit with vanilla, pepper, sweet spice and hazelnut are apparent on the nose. The palate of baked spiced fruit with dark chocolate does not disappoint. The winemaker uses a blend of American & French oak.

Pair with short rib sliders with bacon blue slaw, spicy grilled sausages & burgers

 

 

 

 

 

Chocolate Cupcakes & Rosa Regale

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The Banfi Rosa Regale Brachetto d’Acqui from Italy is a go-to with just about any chocolate dessert. It’s the perfect partner for dark chocolate, chocolate mousse cake with raspberry sauce and raspberry infused chocolate truffles.  This a semi-dry wine that boasts a beautiful bright ruby color and has sumptuous notes of sweet raspberry, strawberries and floral aromas of rose petals.  It’s also delicious with lemon meringue pie, baked lemon ricotta and New York cheesecake with strawberry sauce. The perfect ending to any celebration.

Tasting Notes: Banfi Rosa Regale Brachetto (375ML half-bottle), Piedmont, Italy (SRP: $13) 

The bouquet is filled with aromas of juicy strawberries and raspberries with floral notes of rose petals, while the palate provides a burst of intense ripe raspberry & a touch of baking spice.

Super Bowl Bubbles

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Beer may be the beverage of choice at many Super Bowl parties, but I wouldn’t rule out bubbles for the big game.  Believe me, the ladies will be more than thankful!  Sparkling wines are versatile, boast nice acidity and help cleanse the palate. They add a touch of class to bar food and work great with everything from chips to buffalo wings to crab dip.

Since we are celebrating an American past time, here’s a list of my top 5 American sparkling wines under $35:

  1. Schramsberg Blanc de Blancs, Napa, California ($32)
  2. Thibaut-Jannison Blanc de Chardonnay, Charlotteville, Virginia ($28)
  3. Trump Blanc de Blanc, Charlottesville, Virginia ($25)
  4. Gruet Brut, New Mexico ($16)
  5. Gloria Ferrer Brut, Sonoma, California  ($20)

There are also some great still wines that make perfect pairings with your favorite pigskin treats. Here are a few ideas that I hope will help inspire your game day menu!

  • Guacamole – Pairs well with Sauvignon Blanc and if you like it extra spicy try a Riesling instead.  A dry sparkling would also do the trick!  Check out the Kim Crawford or Ponga Sauvignon Blanc from New Zealand for under $15.
  • Crab & Artichoke Dip – This creamy delight calls for a wine with high acidity and crisp finish like a Pinot Gris or Sauvignon Blanc.  An unoaked Chardonnay would also work well. Check out the Chatham Vineyards Church Creek Steel Chardonnay from the Eastern Shore of Virginia.  The Hendry Pinot Gris and the Tiamo Pinot Grigio are budget friendly wines under $15.
  • Hot Wings – I love adding a little class to bar food by pairing hot wings with a nice sparkling wine like Brut Champagne. If you’re looking for a budget friendly alternative, check out a Cava from Spain. The Dibon Cava & Rondell are both nice party wines under $10.
  • Chili – I will admit Chili has to be one of the hardest dishes on the planet to pair with wine.  If the chili has a nice balance with a rustic depth of flavor not too much heat, a big, bold, jammy Zin would be a nice choice.  If you’re going for the knock your socks off kind of heat that will make a grown man cry, you may want to stick with an ice cold beer!
  • Potato Chips & Dip – I love the way a nice sparkling balances the saltiness of the chips. This is a must try!
  • Short Rib Sliders w/Bacon Bleu Slaw – This has to be one of my all time favorite guilty pleasures and game time treats.  This hearty crowd pleaser calls for a big bold Zinfandel. I really like the Sobon Estate Fiddletown Zinfandel and the Predator Zinfandel for budget friendly options. A nice meaty Syrah would also be a nice match.
  • Meat Lovers Pizza – There are many options for a hearty pizza including a Zinfandel, Montepulciano d’Abruzzo, Barbera, Chianti or a Vino Nobile.
  • Prosciutto wrapped asparagus w/balsamic glaze – Pinot Gris or Sauvignon Blanc.

Crab Cakes & Chardonnay

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Succulent, sweet lump crab meat paired with a rich, full-bodied Chardonnay is simply a match made in heaven. The bright lemon notes in the wine bring out the sweetness in the crabmeat and the luxurious mouth-coating quality of an oaked, slightly buttery Chardonnay makes this an outstanding pairing with crab cakes. Drizzle a little butter on the crab cakes before baking and really bring out the creamy, buttery characteristics in the wine. The buttery flavors in the wine come from a winemaking process known as malolactic fermentation, this produces the diacetyl compound which gives the wine a creamy, dairy, buttery quality. Grab your favorite Chardonnay or try one of my favorite producers from California. These producers are known for making a more Old World Style of Chardonnay, in an effort to retain the bright, vibrant fruit notes and also maintaining a higher level of acidity.

Recommended Producers

Recipe: Gluten Free Crab Cakes (Serves 4) 

Ingredients 

3 tbsp. olive oil
16 oz crab meat
1 egg
1 lemon (juice & zest)
1 tsp. Worcestershire sauce
1/2 tsp. pepper
2 tbsp. chopped parsley
1 celery stalk (fine dice)
1/2 small onion (fine dice)
1/2 red bell pepper (fine dice)
1 bag of Cape Cod Chips (finely ground in food processor)

Directions 

Heat 2 tbsp. olive oil in a medium saucepan, add minced veggies and sauté for 5-7 minutes until tender. Transfer to medium bowl. Let cool for about 5 minutes. Add lemon juice, zest, parsley, worcestershire sauce, salt & pepper and mix all ingredients. Fold in crab. Make 4 crab cakes of equal proportion and dredge both sides of all crab cakes in flour. Transfer to plate and refrigerate for 30 minutes. Since we are not using breadcrumbs in this recipe, this is an important step to make sure the crab cakes stay intact when cooking.

Pre-heat oven to 400 degrees. Mix 1 tbsp. olive oil & 1 tsp. of Old Bay Seasoning. Place crab cakes on sheet pan and drizzle with Old Bay oil. Bake for 15 minutes. Serve over a bed of greens with lemon vinaigrette.

Sweet Potato Soup & Cabernet Franc

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The sweet potato soup garnished with bacon and sage paired with the 2011 Barboursville Cabernet Franc Reserve from Orange County, Virginia is a delightful pairing. I really love the way the rich berry notes and caramelized fig flavors in the wine bring out the sweetness in the potato. The slight herbaceous notes in the wine bring the sage to life. The bacon add just a touch of texture and richness to the dish!

Recipe: Sweet Potato Soup 

Ingredients

4 large sweet potatoes (peeled & cut into equal size large dice)
2 tbsp. olive oil
1 tsp. sea salt
1 tsp. black pepper
1 cup chicken stock (add more if you like your soup a little thinner)
1/4 cup chopped sage (garnish)
crumbled bacon or pancetta (garnish)

Directions

Pre-heat oven to 375 degrees.  Put sweet potatoes on sheet tray and toss with olive oil, salt & pepper.  Roast for 45 minutes to an hour until fork tender.
Remove from oven and transfer to food processor. Add chicken stock and pulse until well combined. Transfer sweet potatoes to medium saucepan and add nutmeg and salt & pepper to taste.  Warm through and serve. Add sage and bacon for garnish. Serves 4. Enjoy!

 

Paleo Pairing: Short Ribs & Syrah

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A snow day calls for a hearty meal of braised short ribs paired with a big meaty Syrah. I gave my delicious short rib sliders a Paleo friendly make-over.

My Paleo Pairing for day 29 features Short Ribs & Syrah! The Cakebread Cellars Syrah is outstanding with this dish. A great bold, jammy & spicy Zinfandel would also do the trick. Check out some of my go to Zins here.

INGREDIENTS 

8 short ribs (trimmed of excess fat)
Salt  & Pepper
2 tbls. olive oil

4 carrots
4 stalks of celery
1 large yellow onion
1/2 medium fennel bulb
4 sprigs rosemary & thyme
2 tbsp. tomato paste
1 bottle dry red wine (Bordeaux, Cotes du Rhone, Chianti)
1 qt. low-sodium, gluten-free chicken stock
1 tbsp. juniper berries
1 bay leaf
1 tsp. Worcestershire sauce

DIRECTIONS

Pre-heat oven to 350°

In a large dutch oven, drizzle a thin layer of oil over medium heat. Pat dry meat with paper towels in order to get a better sear. Generously coat short ribs with salt and pepper.   Once the oil has a slight shimmer place the short ribs in pan and let brown on all sides – about 4-5 minutes per side. Patience is key here. This is where all the flavor develops.

While the beef is caramelizing, place carrots, celery, onion, garlic and ½ the fennel bulb in food processor and pulse until coarsely chopped.

Once beef is browned on all sides, remove from pan.  Add chopped veggies to the beef rendering and caramelize for 10-12 minutes.  Once veggies are caramelized, add tomato paste and let cook 2 minutes.  Add red wine and deglaze pan. Let reduce for 10 minutes.  Add 1 quart low sodium chicken or beef stock, rosemary & thyme bundle, juniper berries and bay leaf and stir.  Gently place short ribs in dutch oven. Make sure there’s enough liquid covering all the ribs. You can add extra stock if needed.

Cover dutch oven and place in oven at 350° for 4 hours. Check halfway through the cooking process and turn the meat and ensure it’s fully covered.  Serve short ribs over smashed sweet potatoes.

 

Paleo Pairing: Barbera & Chicken Marinara

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It looks like mother nature has an interesting sense of humor. We are expecting  a foot of snow in coastal Virginia.  Since I will be snowed in for the next few days, I will need to get creative with my Paleo Pairings this week. Tonight, my meal was inspired by a nice bottle of Barbera.

My Paleo Pairing for day 28 features Chicken Marinara & Barbera.  Barbera is a grape from the Piedmont region of Northwest Italy. It is one of my go to pizza wines. It is the 3rd most planted grape in Italy.  Barbera is high in acidity and low in tannins making it a versatile food friendly wine. Barbera also offers great value.  The Wall Street Journal recently posted a great piece on Barbera wines. You will normally see Barbera d’Asti or Barbera d’Alba on wine labels. That simply means the Barbera grape from the Asti or Alba region. Pio Cesare and Vietti are excellent producers.

INGREDIENTS

4 chicken breasts
1/2 cup almond flour
1 tbsp. sea salt
1/2 tbsp. black pepper
1 tbsp. Italian seasoning
1/4 cup olive oil

Easy Marinara Sauce

1 can crushed tomatoes (San Marzano)
1 tbsp. olive oil
4 garlic cloves
1 onion (small dice)
1/4 cup dry red wine (Barbera)
1 tbsp. sea salt
1/2 tbsp. black pepper
1 tbsp. Italian seasoning
1 tsp. crushed red pepper
1 tsp. sugar

DIRECTION

Pre-heat oven to 400 degrees.

For the easy marinara sauce, heat olive over medium-low heat. Add onions and cook for about 5-7 minutes. Add minced garlic and crushed red pepper flakes and cook for about 30 seconds to release aromatics. Add the rest of the ingredients and simmer over low heat.

Meanwhile, sprinkle chicken with salt, pepper and Italian seasoning. Dredge in almond flour, making sure chicken is well coated. Heat olive oil in large sauté pan (oven proof). Sear chicken for about 5-7 minutes, until golden brown. Turn chicken and place pan in oven for 25 minutes. Let rest for 10 minutes. Top with marinara sauce and serve.

 

Chicken Satay & Gewürztraminer

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Chicken satay is a great low-carb choice for those us of watching the scale. This is a great meal, but the perfect pairing can take it to a whole new level. While a Riesling is a go-to match, a Gewürztraminer works just as well.  Gewürztraminer is an aromatic white grape that grows best in cooler climates. Some of the world’s best Gewürztraminer’s come from Alsace, France.  This varietal tends to boast tropical, stone and candied citrus fruit notes followed by fragrant floral notes, sweet spice of ginger and a touch of residual sugar.  I really like the way the sweet spice creates the perfect complement to the spicy satay sauce. The Trimbach is one of my go to Gewürztraminer’s. The Finger Lakes region of New York is also producing some excellent aromatic white wines.

Recommended Producer:

Recipe: Chicken Satay

Ingredients

Chicken Skewers

4 chicken breasts or thighs  (cut into strips)
2 limes (juice & zest)
2 tbsp. grapeseed oil
1 tsp. sea salt
1 tsp. pepper

Satay Sauce 

1/2 cup almond or cashew butter
1/4 cup coconut milk
1/4 cup cilantro (chopped)
1 tbsp. fish sauce
1 lime (juice)
2 tbsp. fresh grated ginger
1/2 tsp. sea salt
1 tsp. crushed red pepper
2 scallions (chopped for garnish)

Directions

Thread chicken strips on skewers. Set aside. Brush a thin coat of grapeseed or olive oil on grill pan and heat until very hot. Add chicken to grill pan and let cook for about 4-5 minutes per side.

While the chicken is cooking, take a small sauce pan and add coconut milk and almond butter and simmer over low heat until combined. Add the rest of the ingredients and remove from heat. Put sauce in serving dish and top with scallions. Serve warm with chicken skewers.

 

 

Paleo Pairing: Beef Tenderloin & Napa Cab

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The last Sunday of our Paleo Pairing challenge calls for a succulent beef tenderloin and a Napa Cab!

My Paleo Pairing for day 26 features a 2008 “Eileen” Cabernet Sauvignon from Chiarello Vineyards with Beef Tenderloin & Bordeaux Reduction.  This wine is full-bodied and complex with bold dark fruit of blackberry and cassis, a hint of mocha, velvety tannins and a long elegant finish. This wine is  a real powerhouse and the perfect match for beef tenderloin.  We had our first bottle of this for our anniversary last year at Michael Chiarello’s restaurant Bottega in Yountville, California. I have become a big fan of the Chiarello Family Vineyards.  We ordered this wine from their website.  It’s a little bit of slurge, but worth every penny!

 

 

 

INGREDIENTS

3lb beef tenderloin
1 tbsp. sea salt
1 tbsp. freshly ground black pepper

Bordeaux Reduction

1 package of baby portobellos
2 shallots
1 tbsp. sugar
1 tbsp. sea salt
1 tbsp. Worcestershire
1 bottle Bordeaux (under $15)
4 thyme sprigs
4 rosemary sprigs
2 bay leaves
1 tbsp. peppercorns

DIRECTIONS

Heat olive oil in large pot, add shallots and mushrooms and cook for about 15 minutes until slightly caramelized. Add sugar and stir. Let cook for another 5 minutes to get a really deep caramelized color. Add worcestershire sauce and stir. Add wine and bring to a boil. Leave the sauce on a low boil for about 20-25 minutes until the wine reduces by about half.  Add chicken or beef stock and the rest of the seasoning and bring to a boil. Once the sauce comes to a boil, reduce heat to low and let simmer for about 45 minutes.  Makes approximately cups of reduction. Sauce can be made up to 2 days in advance.

The meat will sear better if you remove the beef from the refrigerator about 30 minutes before you plan on cooking it. Pat the beef tenderloin with paper towel to remove excess moisture. Add salt & pepper on all side of the tenderloin.  In a dutch oven of oven proof pan, sear tenderloin on all sides – about 5-7 minutes total.  Transfer to oven and cook for 22-24 minutes for medium rare. Remove from oven and transfer to platter and cover with aluminum foil and let rest for 15-20 minutes before slicing.  Serve with reduction sauce and a side of roasted asparagus.

Butternut Squash Soup & Torrontes

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Butternut squash soup with toasted sage and crabmeat is a classic fall dish. When it comes to wine for this hearty, decadent and creamy soup, I  typically reach for a nice Chardonnay aged in french oak to accentuate the baking spices in the dish, but I always like to mix things up a little with a great little sipper from South America.  Torrontes is Argentina’s signature white grape. It’s an aromatic varietal boasting beautiful floral notes of jasmine and roses,  stone fruit aromas, vibrant citrus along with a hint of honey, white pepper and sometimes herbs.

Depending on the producer, this wine can be a bit reminiscent of a Viognier or Gewurtztraminer.  The wine is light to medium-bodied with vibrant acidity similar to a Sauvignon Blanc that make it a great match with this soup. The acidity leaves your palate feeling refreshed in between bites and the brininess in the crab meat makes the wine’s fruit flavors come to life. You can serve this as a traditional soup or you can use it for an intriguing appetizer for guests as I have illustrated with this image. And of course, if you’re feeling a bit more traditional, you can grab your favorite bottle of Chardonnay for this dish.

Recommended Producers

Susana Balbo “Crios” Torrontes, Mendoza, Argentina (SRP: $12) 
Kaiken Torrontes, Salta, Argentina(SRP: $14)

Recipe: Butternut Squash w/Toasted Sage & Crabmeat 

Ingredients

1/4 cup olive oil
2 butternut squash
2 apples (Gala or MacIntosh)
1 onion
2 cups chicken stock
1/4 cup coconut milk
1 tsp. nutmeg
1/8 tsp. clove
1 tbsp. sea salt
1 tsp. white pepper
8 oz crabmeat
10 sage leaves (julienned)

Directions

Pre-heat oven to 375 degrees.

Cut ends off squash and slice down the middle. Drizzle with olive oil, a pinch of salt & pepper and place upside down in large roasting pan. Pierce some holes in skin. Peel apples and slice in 4, add to the pan, peel and cut onions in quarters and add to pan. Add one cup of chicken stock to the pan and roast for about 1 hour and 15 minutes.

Let cool slightly and scoop squash out of the skins and place in food processor along with onion and apple. Pulse ingredients for about 30 seconds. Add 1 cup chicken stock and pulse until smooth. Transfer to a medium-large saucepan. Add coconut milk, salt, pepper, nutmeg & clove and heat over low heat until warmed through.

In a small saute pan, add 2 tbsp. olive oil, sage & crabmeat and cook for about 2-3 minutes over low-medium heat until crab is warm.

Spoon soup into a bowl and top with crab & sage mixture. Add diced apples for garnish and texture.  Serves 4.

 

 

 

 

 

 

 

Chicken Lettuce Wraps & Vinho Verde

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Chicken Lettuce Wraps paired with a bright, effervescent Vinho Verde is an excellent pairing on a warm day.  Vinho Verde comes from the Minho provence along the coast of northern  Portugal. Vinho Verde is not a grape varietal, but rather a region. The term Vinho Verde means “green wine.” There are more than two dozen permitted white grapes including Alvarinho in Vinho Verde.  These wines are simple and refreshing with bright citrus notes, a hint of salinity due to the proximity of the Atlantic ocean and vibrant acidity. You will also find a light effervescence to this wine because many winemakers add a touch of carbon dioxide before bottling.  It’s a great summer sipper. It’s also excellent with mexican food and seafood. Drink young. The best part, these wines are incredible affordable starting at about $9 for a decent bottle.  Check out the Gazela. I like the way the lime notes bring out the cilantro in the lettuce wraps. Of course, there are some wonderfully complex Vinho Verdes that come with a higher price tag. Looking for a little splurge, check out the Monte Cascas (SRP: under $20).  This wine boasts aromas of freshly squeezed key lime juice, honeydew melon & agave nectar tantalizing your senses. This a light, dry & crisp summer wine with piercing acidity. It’s the perfect accompaniment to an array of fresh Mexican dishes especially Guacamole with lime infused tortilla chips. If you are going to add some spice to your lettuce wraps, reach for bottle of off-dry Riesling. The touch of residual sugar is the perfect pairing for spicy fare.

Recipe: Chicken Lettuce Wraps 

Ingredients

8 lettuce leaves (Bibb)
1 avocado
1/2 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. sea salt
1/2 tsp. freshly ground black pepper
1 lime (juice)
1/4 cup chopped cilantro
2 cups shredded chicken (I used a rotisserie chicken)
1/2 cup salsa
2 scallions (thinly sliced)

Directions

In a small bowl, mash avocado with salt, pepper, cumin & garlic powder. Set aside. In a separate bowl toss shredded chicken, lime juice and cilantro.  Separate and wash lettuce leaves and pat dry with paper towel. Divide avocado spread among the 8 lettuce leaves. Top with shredded chicken mixture. Add salsa & scallions. Serve immediately.

Paleo Pairing: Vino Nobile & Swordfish

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When it comes to food, there’s nothing better than a hearty Italian meal shared with family & friends. I have such a passion for Italian cooking and believe it or not there’s so much more than bread and cheese. Don’t get me wrong, I absolutely adore cheese, but we all know it’s not Paleo friendly. So tonight I am making a dish you would typically find in northern Italy. A flavorful roasted swordfish with eggplant, capers and tomatoes paired with an awesome Vino Nobile di Montepulciano.

Most people tend to reach for a white wine with swordfish, but keep in mind it depends on the type of fish and the sauce also plays a huge role in determining the right wine pairing. Swordfish is a rich, meaty fish and can definitely stand up to a red wine.  For this dish, I mirrored the acidity of the sauce with my wine selection.  The eggplant, tomatoes and rosemary are a great flavor profile to pair with the Vino Nobile di Montepulciano. If you were doing a lemon sauce, I would stick with a dry white wine like a Pinot Bianco or Falanghina.

Vino Nobile di Montepulciano comes from Tuscany and is one of three Sangiovese DOCG zones in the region.  Vino Nobile is  made from the Sangiovese Prugnolo grape whereas Brunello di Montalcino is made from Sangiovese Grosso and Chianti is made from the Sangiovese Piccolo grape.  They are all different mutations of Sangiovese. Vino Nobile is also the smallest zone. This area produces exceptional wines that are typically medium-bodied with vibrant red fruit of raspberry and cherry, hints of anise and tea, velvety tannins and vibrant acidity.  If you love Brunello, but don’t love the price tag, grab a bottle of this.

For tonight’s meal, I opened up a 2009 Corte alla Flora. I picked this up at Sirena’s in Norfolk for under $30. They offer 40% off the menu price for to-go wines. They have an awesome selection of Italian wines.

INGREDIENTS

4 swordfish steaks
4 tbsp. olive oil
4 garlic cloves minced
2 tbsp. capers
1 tbsp. crushed red pepper flakes
1 tbsp. sea salt
1/2 tbsp. pepper
1 red onion (medium dice)
1 eggplant (medium dice)
1-28oz can whole tomatoes
1/4 cup chopped fresh parsley
1/4 cup dry red wine (Vino Nobile, Pinot, Chianti, Barbera)

DIRECTIONS

Preheat oven to 400 degrees.

Combine onions and eggplant and place on a sheet tray with 2 tbsp olive oil, a pinch of salt & pepper and roast for 45 minutes. Set aside.

Once veggies are roasted, heat olive oil in ovenproof dutch oven or large skillet over low-medium heat. Add garlic and crushed red pepper flakes and cook for about 30 seconds to release aromatics. Add  wine and let reduce for about 5 minutes. Add tomatoes and break up with fork. Add Italian seasoning, salt, pepper, roasted veggies, rosemary sprigs & capers.  Stir until well combined.

Pat dry swordfish with paper towels. Season with salt & pepper. Arrange swordfish steaks on top of tomato mixture and bake for 12 minutes until cooked through.  Toss in parsley. Serve immediately. Serves 4.

 

 

Five-Spice Chicken Soup & Riesling

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Asian five-spice is a staple in my pantry, it adds so much flavor to so many dishes. This five-star soup recipe takes chicken soup to a whole new dimension.  The great thing about this soup is that you can pretty much add as many veggies as you like. I like my soup with an extra kick, so I added some jalapeno in addition to the five-spice which is typically a blend of (star anise, cloves, cinnamon, sichuan pepper & fennel).

I am opting for an off-dry Riesling to accentuate the five-spice powder in the soup.  Remember,  you want to pay attention to the spices and sauces when pairing wines.  I really like the way a Riesling cools the palate with a touch of residual sweetness and also  makes the flavors pop with its vibrant acidity. The best Rieslings in the world come from Germany, particularly from the regions of Mosel and Rheingau. The steep slate slopes add a minerality that can’t be found anywhere else. Riesling is also known for its piercing acidity that make it an incredible partner with an array of dishes.

For an affordable weeknight pairing under $15, here are a few recommended producers that are widely available for purchase.

Recommended Producers 

High-Def Riesling, Mosel, Germany (SRP: $12)
Dr. Loosen”Dr. L” Riesling, Mosel, Germany (SRP: $13)
Kung Fu Girl Riesling, Columbia Valley, Washington, USA (SRP: $14)

Recipe: Five-Spice Chicken Soup

Ingredients

2 tbsp. olive or grapeseed oil
1 leek (thinly sliced)
2 cloves of minced garlic
1 jalapeño (seeded)
2 tbsp. five-spice (if you like a milder version, only add 1 tbsp and omit the jalapeno)
1/2 tbsp. sea salt
1/2 tbsp freshly ground black pepper
1 head bok choy (chopped)
1 red pepper (julienned)
1 cup broccoli (chopped)
1 zucchini (sliced)
2 cups shredded chicken
32 oz homemade chicken stock or organic
1 cup coconut milk
scallions (optional for garnish)

Directions

In a large stock pot, heat olive oil and add leeks. Let cook for about 5-7 minutes until translucent, add garlic and jalapeno and cook for about 30 seconds to release aromatics. Add 5 spice, salt & pepper and stir with veggies to release the oils in the spice. Add the rest of the veggies, chicken stock & coconut milk and let cook for about 30 minutes until all flavors are well combined. Add additional stock or water if needed to make sure veggies are covered. Add 2 cups of cooked shredded chicken and warm through. Serve immediately. Add chopped scallions for garnish.

When I don’t have time to make a roast chicken, I usually poach alot of chicken on Sundays and shred it while it’s warm. This way I have plenty of chicken on hand to add to weeknight recipes.  To poach chicken, take a large stock pot and add enough water or chicken stock to cover chicken breasts.  Add 1 tbsp. peppercorns, 1 tbsp. sea salt, 1 bay leaf, 1 tbsp. garlic powder and 1 tbsp. Italian seasoning to flavor the chicken.  Bring to a boil and reduce heat right away to low and cook another 15-20  minutes. Drain and let cool. Shred or slice chicken.

Paleo Pairing: Pork Tenderloin & Cotes du Rhone

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It’s hard to believe that I am already on the third week of my 31 day Paleo Challenge. Creating flavorful and different meals everyday takes some serious thought when you are eating Paleo, but I am already feeling and seeing the benefits of the extra time in the kitchen.

My Paleo Pairing for day 21 features Pepper Crusted Pork Tenderloin & Cotes du Rhone. Cotes du Rhone are typically Grenache dominated wines blended with Syrah and Mourvedre. The GSM (Grenache, Syrah & Mourvedre) blends are becoming quite popular. These wines are incredibly food friendly.  This wine has dense fruit and spice notes along with soft tannins that make it a nice compliment to the lean pork tenderloin.  An affordable one (under $20)  to try with this for a weeknight meal is the JV Fleury Cotes du Rhone Cairanne. It’s a good introduction to a Cotes du Rhone at a good price point.

INGREDIENTS

2 Pork Tenderloins
2 Tbsp. Olive Oil
2 tbsp. Roasted Garlic Spice Rub –  blend of roasted garlic, rosemary, oregano, thyme, gray salt, chili, and citrus zest
1 tbsp. freshly ground black pepper

DIRECTIONS

Add spice rub and pepper to pork tenderloins and coat evenly on all sides. Let marinate in the spice rub for about 30 minutes. Pre-heat oven to 400 degrees. In a large cast iron skillet or dutch oven, heat olive oil until very hot. Add pork tenderloin and sear on all sides.  Place pan in oven and cook for 15 minutes. Remove from pan and transfer to a plate, cover with aluminum foil and let rest for about 10 minutes before serving. Serves 4-6.

 

 

Hummus w/Crudités & Sauvignon Blanc

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In general, veggies can be quite challenging to pair with wine. However; the crisp, clean and refreshing nature of a Sauvignon Blanc is one of the most reliable pairings with an array of raw and cooked vegetables.  Although, there are some variations on the flavor profile of the varietal depending on where it comes from, stylistically speaking. Sauvignon Blancs have abundant citrus notes of grapefruit with lemon and lime, lots of fresh cut grassy aromas and vibrant acidity that make it a perfect companion with green salads, mild guacamole and hummus with crudités.  The New Zealand and Chilean style are going to be a little more assertive with the citrus fruit. Sancerre’s are a little more restrained with lots of minerality and more acidity and many Napa Sauvignon Blancs boast a little more tropical fruit aromas in addition to the citrus fruit as a result of the warmer microclimate.

Here are a few of the Sauvignon Blanc producers at varying price points that I recommend. Chile is producing some of the best values today.

Not a Sauvignon Blanc fan? Check out an Albarino, Pinot Grigio or Vinho Verde as an alternative pairing. Store bought hummus is an easy way to go, but if you are looking for a paleo friendly option, try this delicious zucchini hummus recipe.

Recipe: Zucchini Hummus 

Ingredients

3/4 cup tahini (sesame paste)
2 large zucchini (peeled & chopped)
1 meyer lemon (zest & juice)
2 cloves of garlic
1/4 cup pine nuts (plus more for garnish)
1/2 tsp. sea salt
1/2 tsp. pepper
2 tbsp. olive oil
paprika (garnish)

Directions

In a food processor add tahini, lemon zest & juice and garlic. Pulse for about 30 seconds until well combined. Add zucchini, pulse for another 30 seconds. Add pine nuts, salt, pepper & olive oil and pulse until well combines.  Makes 2 cups.  Transfer to serving bowl, add toasted pine nuts, drizzle of olive oil and paprika for garnish. Serve with fresh veggies.