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Entertain for friends (or just for yourself) with our recipe pairings, many from your favorite KQED cooking shows.
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| Spanish Chicken and Chorizo Paella |
| Serve With: Vivir, Vivir |
| This dish is E-A-S-Y and absolutely mouthwatering delicious! It is just spicy enough to tingle but not too hot! You need to come to the table hungry for this one, because even after you are full you will find yourself wanting just one more taste! Saffron can be expensive, luckily there are great seasoning packs you can use as a substitute such as SAZON by Goya which is made specifically for paella. |
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| Crab Cakes |
| Serve With: Valdelainos Verdejo |
| It you want to keep it nice and easy take this bottle to a seafood based restaurant for crab cakes or a simple white fish.
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| Lamb Chops with Mint and Vinegar |
| Serve With: Loma Gorda |
| A great takeoff on lamb with mint jelly. They are so good it’s almost a shame to serve them as an appetizer. For an entrée, add a nice green or bitter salad. |
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| Fettuccine Bolognese |
| Serve With: Salice Salentino Riserva |
| The whole wheat noodles make this pasta dish healthier than most. If you prefer plain white pasta by all means substitute. We recommend cooking down the sauce until it gets to the consistency you like whether it is runny or thick. Don’t forget to taste and season as you go! |
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| Crock Pot Baby Back Ribs |
| Serve With: Fairview, Pinotage |
| This recipe is perfect for apartment dwellers with no outside space. Love ribs but don’t have a BBQ? No problem, just use a crock pot! This couldn’t be easier, just mix the sauce throw the whole thing in the pot, and turn it on…done! |
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| Roast Lamb with Potatoes |
| Serve With: MonteLomas, Cabernet Sauvignon |
| On the Greek mainland, lamb and kid are typically spit-roasted; on the islands, however, they’re more often stuffed and roasted whole (always until well-done) in communal ovens. Greek-Americans continue both traditions, although oven-roasting is more practical. |
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| Tuna Salad |
| Serve With: Bodega Lurton, Pinot Gris |
| This recipe was super quick and easy and it tastes even better the next day. To serve it as a light main course, add a bed of lettuce to the plate and spoon the tuna salad over the lettuce. |
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| Prosciutto Rolls |
| Serve With: i Colombi |
| In Savannah, Georgia, elaborate parties are a summer tradition. We found these delicious rolls while attending one such soiree. Our hosts garnished the dish with parsley and cracked pink peppercorns. Pink peppercorns are lovely…a little sweet, with a mild citrus zest. |
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| Grilled Shrimp Salad with Avocado and Orange |
| Serve With: O:TU |
| Versatile, beautiful, and full of fresh, bright flavors. For a little more spark, add more hot pepper flakes to the marinade. If you happen to have a bag of frozen cooked shrimp in the freezer, then by all means use them! |
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| Seafood Chowder |
| Serve With: Cono Sur |
| Quick, light, and delicate, this spring supper takes about thirty minutes, and that includes chopping time. Another easy way to enjoy this wine with seafood would be to take it with you to your local seafood restaurant. Order a bowl of chowder, have the waiter open the bottle, sit back relax and let someone else do all the work. |
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| Grilled T-Bone Steaks with Worcestershire-Chive Butter |
| Serve With: Zuccardi, Serie A |
| If you prefer you can use strip loin, porterhouse or a rib-eye steak with this method. Remember to always use the best ingredients from the meat to the sea salt, to the chile powder. The marriage of all these ingredients will reveal a noble meal but true to the cowboy way of life. |
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| Chicken Paella |
| Serve With: Prieuré de Montézargues, Tavel Rosé |
| This is Spanish style paella that does not include any fish whatsoever. Use a deep sauté pan or heavy iron pan. A couple of things make this stand out. The first is great stock. The other secret to this recipe is using a pre-roasted chicken. Either roast one earlier or buy one at the store. |
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| Panzanella with Spicy Sausage |
| Serve With: Spigel |
| This Italian bread salad is traditionally made with the any stale bread that is left over and moistened with tomatoes and other goodies. You could bake the stale bread into croutons to give the salad some great crunchiness. |
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| La Daube Provencal |
| Serve With: Jarvis Estate |
| This is a quintessential French dish. The olives are the signature point and although stones are a pain, leave them in as they do add a little extra something, even if you have to warn everyone! Also check your seasoning at the end as the olives can give enough salt to the dish. A bouquet garnish of Herbs du Provence is a bunch that contains rosemary, thyme, fennel, basil, lavender and marjoram. Although fresh is better, you can buy some ready mixed dried herbs. |
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| Fennel Salad with Pine Nuts |
| Serve With: Bird |
| Fennel is such a wonderful vegetable. You need to get small young bulbs for this recipe or use the inner delicate leaves. |
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| Smoked Salmon Crostini |
| Serve With: Wirring Road, Chardonnay |
| This is a really quick and easy recipe that everyone loves, plus it is a great way of serving smoked salmon without having to buy too much. There are many different types of salmon out there but if you can find it locally smoked then always go for that over the packaged stuff. |
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| Flame Grilled Steak with Spicy Parsley Sauce |
| Serve With: Tiger’s Tale, Cabernet Sauvignon |
| This is a great local sauce from Argentina. The Argentineans love to eat it with their juicy, tasty steaks, and it only takes 30 seconds to put it in a blender while your steaks are cooking. One tip: sprinkle some gray salt over the steaks 30 minutes before you cook them and let them rest in the fridge. |
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| French Onion Soup |
| Serve With: Sardus Pater, Is Solus |
| French onion soup is a country classic. Served with a lovely crisp salad and a loaf of warm crusty French bread, it makes a great weeknight meal during the summer. Put it into a big tureen with a ladle, place it in the middle of the table and let everyone dig in. To make it really special float homemade croutons on top. Slice up some crusty bread, sprinkle with grated parmesan, gruyere and chopped chives. Place under the broiler for a few minutes. |
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| Summer Chicken Casserole |
| Serve With: Edwards, Sauvignon Blanc |
| This type of food is common throughout Spain and Portugal. The fresh flavors of the tomatoes and peppers simmered with white wine and chicken are simple and delicious. Serve it in a deep bowl, so there is plenty of room for you to dip your crusty bread into the fantastic juices. |
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| Port Glazed Roast Lamb |
| Serve With: Seavey |
| Roast lamb is one of those quintessential Sunday dishes that is worth waiting a week for. You may want to serve this with new potatoes with a fresh mint dressing-a little sugar, wine vinegar and chopped mint and there you have it. Let the roast rest before you carve it, at least 10 minutes. It truly makes a difference. |
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| Braised Beef Ribs |
| Serve With: Edwards Cabernet |
| Braising is such a wonderful thing and brining takes the result to sublime levels. The meat is so tender and the flavor so fulfilling you will think the preparation time is worth it tenfold. The key thing is never let the meat dry up so keep checking it during cooking to make sure the braising fluid has not disappeared. |
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| Whole Steamed Fish |
| Serve With: Cogno, Anas~Cëtta |
| Simple in design, but complex in flavor. If you don’t have sea bass, use another flaky white fish. Your palate will be pleasantly surprised by the savory melding of tang from the lemon juice, nuttiness of the sesame oil, and sweetness of the ginger. |
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| Awesome Roast Chicken |
| Serve With: Four Vines, The Sophisticate |
| Sometimes there is nothing better than a simple roast chicken hot out of the oven that you dig into with your fingers, licking the flavors off your fingers as you go. We encourage you to try for a free range chicken. Apart from doing the right thing, the flavors are out of this world. |
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