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Categorized | General

Food Recipes To Pair With Wine



Serves Four
One 2 1/2 lb pork loin
2 cloves garlic
Juice of 5 valencia oranges
1 Tbs rosemary honey or other
aromatic honey (or add a small
bruised sprig of rosemary in
marinade if you can’t find good
Sea salt
Olive oil
Salt and pepper loins and let rest
for 20 minutes. Brown garlic in a
dry pan. Crush cloves in a mortar
and pestle; combine with orange
juice and honey in a small bowl.
Place loins and marinade in Ziploc
bag for 6 hours or up to overnight.
Remove and pat loin dry with
paper towels. Lightly salt, pepper
and rub loin with olive oil.
Heat grill to medium. Grill, baste
and turn every 15 minutes. Brown
outside and remove when internal
temperature is 150F. Remove
and let rest for 10 minutes.
Pour marinade into a sauce pan,
remove rosemary sprig and
reduce to a syrup over medium
Thinly slice loin on the bias and
drizzle sauce over to serve.

Suggested Wine-Syrah

Suggested Wine: Zinfandel

For the Rub:

1 teaspoon granulated garlic
½ teaspoon smoked paprika
½ teaspoon whole cumin seed
1 flank steak, 1½ to 2 pounds and about ¾ inch thick
Fleur de sel

In a small bowl mix the rub ingredients until well combined.
Trim the steak of any surface fat. Press the rub into both sides of the steak. Cover the steak with plastic wrap and refrigerate for 3 to 6 hours.
Meanwhile make the Chimichurri sauce…

Chimichurri Sauce:

4-6 cups lightly packed chopped curly parsley (about 2 bunches)
3-5 cloves of garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon chili pepper flakes
2 tablespoons shallot or onion, minced
3/4 cup of olive oil
3 tablespoons sherry wine vinegar, or red wine vinegar, or balsamic vinegar (in order of preference)
3 tablespoons lemon juice

Place all ingredients in a blender or food processor and pulse until chopped well, but not puréed.
Tip: Start with the liquid ingredients and end with the parsley to make it easy on your blender.


1 baguette, sliced thinly (about ½ -inch wide)

Remove steak from refrigerator 20 to 30 minutes before grilling. Let stand at room temperature. Pre-heat dry grill pan on high for about 3 minutes.
Season steak with Kosher salt. Brush steak lightly on both sides with olive oil. Immediately place in pan and sear meat. After 1-2 minutes, turn steak with a pair of tongs and sear the second side. Place grill pan in a preheated 350 F oven and continue cooking until done, about 5 minutes.
Remove steak from pan and let rest 5-10 minutes before carving.
While meat rests, slice baguette and spread with Chimichurri sauce, set aside. Cut steak across the grain into thin diagonal slices, place a slice on each piece of bread and sprinkle with a pinch of fleur de sel. Serve warm.



Suggested Wine: Zinfandel

Serves 4
4 4-ounce swordfish steaks
1 tablespoon plus 1 tablespoon minced garlic
¼ cup plus ¼ cup olive oil
1 teaspoon dried whole oregano
Salt and pepper to taste
½ small yellow onion, chopped
1 cup diced tomatoes
½ cup St. Francis Chardonnay
¼ cup golden raisins
¼ cup pimento stuffed green olives, chopped
4 anchovy filets, chopped
1 tablespoon chopped parsley, for garnish
2 tablespoons toasted pine nuts, for garnish

Rub the swordfish steaks with one tablespoon garlic, ¼ cup olive oil and the oregano. Generously season the fish with salt and pepper. In a small saucepan, sweat the onions and one tablespoon garlic in ¼ cup olive oil over a medium-high flame. Add the tomato, Chardonnay, raisins, olives and anchovy. Simmer about 15 minutes. Season to taste with salt and pepper. Grill or pan sear swordfish steaks over a high flame about 4 minutes on each side or until just cooked at the center. Spoon the sauce over the fish and garnish with the parsley and toasted pine nuts.


Suggested Wine: Merlot

Serves 4
4 6-ounce filets of beef
4 thin slices bacon, preferably apple wood smoked
½ olive oil for searing filets
Salt and pepper
¼ cup Point Rayes Blue cheese or other blue cheese
½ cup butter, softened
I bunch chives, snipped

Wrap each filet with a slice of bacon. Secure to filet with a toothpick. Season generously with salt and pepper. Heat oil in a pan large enough for the four filets over a high flam and quickly sear the filets on both sides, about 2-3 minutes each side. Using tongs, stand the filets on their edge and continue the sear the bacon all the way around the filet. Place the filets in a pre-heated 400 deg. oven for about 15-18 minutes or to desired doneness. Mix together the butter, blue cheese and chives. Season to taste with salt and pepper. When filets and done. Remove the toothpicks. Place each filet on a dinner plate and spoon a dollop of the butter on top of each filet. Serve at once.


Suggested Wine: Cabernet Sauvignon , Merlot , Zinfandel

6 8-10 ounce lamb shanks, cut 1 ½ inches thick
1 ½ teaspoons salt
½ teaspoon pepper
½ cup flour
6 tablespoons olive oil
2 carrots, chopped
2 celery stalks, chopped
1 medium onion, chopped
1 14 ounce canned, imported tomato, diced
4 cloves garlic, crushed
2 cups white wine
1 cup beef broth
1 sprig rosemary

Season lamb shanks with salt and pepper. Dredge in flour, shake off excess. Heat 4 tablespoons of olive oil in a heavy bottomed pot large enough to hold all of the lamb. Brown all sides, about 8-10 minutes. Remove the lamb from the pan. Add remaining ingredients. Add the shanks. Bring to a boil, reduce heat to low, simmer for about 1 hour or until the meat is tender. Remove meat to serving platter and keep warm. Skim fat from vegetables and broth. Boil, uncovered, to reduce liquid to about 3 cups. Pour sauce over the lamb and sprinkle with germolata (recipe follows).


¼ cup fresh chopped Italian parsley
2 cloves garlic, minced
Grated zest of 1 lemon

Mix garlic, parsley and lemon zest together. Sprinkle over lamb shanks.

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