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Memorial Day Weekend Food And Wine

 

 

Spanish Pork Burgers

From EatingWell.com

This Spanish-themed burger is boldly flavored with sautéed onions (which keep it moist), paprika, garlic, and green olives. The creamy mayonnaise spread is tangy with lemon and a hint of earthy saffron.

spanish pork burgers ew th2 Memorial Day Weekend Food And Wine

Serves: 4

Ingredients

1 tablespoon(s) extra-virgin olive oil

  • 3 cup(s) thinly sliced Spanish onion
  • 3/4 teaspoon(s) freshly ground pepper, divided
  • 1/4 teaspoon(s) salt, divided
  • 1 pound(s) lean ground pork
  • 1 tablespoon(s) finely chopped Spanish green olives, such as Manzanilla
  • 2 teaspoon(s) minced garlic
  • 2 teaspoon(s) Pimentón de la Vera  , or Hungarian paprika
  • 1/4 cup(s) reduced-fat mayonnaise
  • 2 teaspoon(s) freshly grated lemon zest
  • 1 tablespoon(s) lemon juiceshowlist icon Memorial Day Weekend Food And Wine
  • Saffron
  • 1/4 cup(s) shredded Manchego or Monterey Jack cheeseshowlist icon Memorial Day Weekend Food And Wine
  • 4 whole-wheat hamburger buns, toasted
  • 2 whole jarred Piquillo peppers  , or jarred pimientos, halved lengthwise

Directions

  1. Heat oil in a large skillet over medium heat. Add onion, 1/4 teaspoon pepper, and 1/8 teaspoon salt. Cover and cook, stirring occasionally, until soft and translucent, about 10 minutes. Set aside half the onion for topping; finely chop the other half.
  2. Preheat grill to medium.
  3. Place the chopped onion in a large bowl; add pork, olives, garlic, paprika, the remaining 1/2 teaspoon pepper, and 1/8 teaspoon salt. Gently combine, without over mixing, until evenly incorporated. Form into 4 equal patties, about 1/2 inch thick.
  4. Combine mayonnaise, lemon zest, lemon juice, and saffron in a small bowl.
  5. Oil the grill rack (see Tip). Grill the burgers, turning once, until an instant-read thermometer inserted in the center registers 165 degrees F, 10 to 12 minutes total. Top with cheese and cook until it is melted, about 1 minute more.
  6. Assemble the burgers on toasted buns with the lemon-saffron mayonnaise, some of the reserved onions and a half a Piquillo (or pimiento) pepper.

 

Wine:  Zinfandel  or Syrah.

 

 

 

Pecan-Crusted Chicken with Mustard Sauce.

From Food & Wine

Nutty sautéed chicken dipped in a creamy mustard sauce delivers nicely varied textures and flavors. Using cornstarch rather than flour makes the crust especially crisp.

  • pecan chicken mustard 120 Memorial Day Weekend Food And Wine

Melanie Acevedo

Serves: 4

Ingredients

1 cup(s) pecans

  • 2 tablespoon(s) cornstarch
  • 1 teaspoon(s) dried thyme
  • 1 teaspoon(s) paprika
  • 1 1/2 teaspoon(s) salt
  • Cayenne
  • 1 egg
  • 2 tablespoon(s) watershowlist icon Memorial Day Weekend Food And Wine
  • 4 boneless, skinless chicken breasts
  • 3 tablespoon(s) cooking oil
  • 1 cup(s) mayonnaise
  • 2 tablespoon(s) grainy or Dijonshowlist icon Memorial Day Weekend Food And Wine mustardshowlist icon Memorial Day Weekend Food And Wine
  • 1/2 teaspoon(s) white-wine vinegar
  • 1/2 teaspoon(s) sugar
  • 2 tablespoon(s) chopped fresh parsley

Directions

  1. In a food processor, pulse the pecans with the cornstarch, thyme, paprika, 1 1/4 teaspoons of the salt and 1/8 teaspoon cayenne until the nuts are chopped fine. Transfer the mixture to a medium bowl.
  2. Whisk together the egg and the water in a small bowl. Dip each chicken breast into the egg mixture and then into the nut mixture.
  3. In a large nonstick frying pan, heat the oil over moderate heat. Add the chicken to the pan and cook for 5 minutes. Turn and continue cooking until the chicken is golden brown and cooked through, 5 to 6 minutes longer.
  4. Meanwhile, in a small bowl, combine the mayonnaise, mustard, vinegar, sugar, parsley, a pinch of cayenne and the remaining 1/4 teaspoon salt. Serve the chicken with the mustard dipping sauceshowlist icon Memorial Day Weekend Food And Wine.
  5. Menu Suggestion: The crisp coating on the chicken invites a creamy potato gratin alongside. Green beans, perhaps sautéed in bacon fat, would taste great, too.
  6. Wine Recommendation: The combination of the sweet pecans and the assertive mustard sauceshowlist icon Memorial Day Weekend Food And Wine lends itself to either a crisp sparkling wine or a stainless-steel-fermented sauvignon blanc from California.

 

Wine:  Sauvignon Blanc or Pinot Grigio

 

 

Baked Rigatoni with Spinach, Ricotta, and Fontina.

From Food & Wine

A quick take on spinach and ricotta cannelloni, this baked pasta is fast because there’s nothing to stuff. The filling is simply tossed with cooked rigatoni that’s then topped with fontina and baked to a golden brown.

baked rigatoni spinach ricotta fontina th2 Memorial Day Weekend Food And Wine

Melanie Acevedo

Serves: 4
Ingredients

  • 1 pound(s) rigatoni
  • 3 tablespoon(s) olive oil
  • 1 package(s) (10-ounce) frozen spinach, thawed
  • 2 cup(s) (about 1 pound) ricotta
  • 5 tablespoon(s) grated Parmesan
  • 1/2 teaspoon(s) grated nutmeg
  • 3/4 teaspoon(s) salt
  • 1/4 teaspoon(s) fresh-ground black pepper
  • 6 ounce(s) fontina, grated (about 1 1/2 cups)

Directions

  1. Heat the oven to 450°F. Oil a 9-by-13-inch bakingshowlist icon Memorial Day Weekend Food And Wine dish.
  2. In a large pot of boiling, salted watershowlist icon Memorial Day Weekend Food And Wine, cook the rigatoni until almost done, about 12 minutes. Drain. Put the pasta in the prepared baking dish and toss with 1 tablespoon of the oil.
  3. Meanwhile, squeeze as much of the water as possible from the spinach. Put the spinach in a food processor and puree with the ricotta, 3 tablespoons of the Parmesan, the nutmeg, salt, and pepper. Stir in half the fontina.
  4. Stir the spinach mixture into the pasta. Top with the remaining fontina and Parmesan. Drizzle the remaining 2 tablespoons oil over the top. Bakeshowlist icon Memorial Day Weekend Food And Wine the pasta until the top is golden brown, 15 to 20 minutes.
  5. Variation: You can substitute another chunky pasta, such as penne rigate, penne, ziti or fusilli. Boil all of these one or two minutes less.
  6. Wine Recommendation: A delicately flavored white such as Orvieto will complement the mild ricotta nicely. And, because Orvieto is not oaky, the wine has no bitter tannin to clash with the slightly bitter spinach and nutmeg.

 

 

Wine: Pinot Noir or Italian red.

 

 

Sautéed Shrimp Cocktail

From Redbook

Give this classic appetizer lots of flavor with a dipping sauce that includes mustard, mayonnaise, turmeric, and maple syrup.
Recipe courtesy of Giada De Laurentiis

By Giada De Laurentiis

giada de laurentiis sauteed shrimp cocktail th2 Memorial Day Weekend Food And Wine

Jim Franco

Serves: 4-6

Ingredients

  • 2 tablespoon(s) olive oil
  • 1 pound(s) jumbo shrimp, peeled, tail-on, deveined
  • 1 tablespoon(s) herbs de Provence
  • Salt and freshly ground pepper, to taste
  • 1 1/4 cup(s) plain yogurt
  • 2 tablespoon(s) mayonnaise
  • 2 tablespoon(s) whole-grain mustardshowlist icon Memorial Day Weekend Food And Wine
  • 1 1/2 tablespoon(s) maple syrup
  • 1 teaspoon(s) ground turmeric
  • 1/4 cup(s) chopped fresh basil

Directions

  1. In a large skillet, heat oil over medium-high heat. Add shrimp and herbs de Provence. Season to taste with salt and pepper. Cook the shrimp, stirring frequently, until pink and cooked through, about 3 minutes each side.
  2. In a small bowl, mix yogurt, mayonnaise, mustard, maple syrup, turmeric, and basil until smooth. Season with salt and pepper, to taste. Place the yogurt mixture in a dipping bowl. Place bowl on a serving platter along with cooked shrimp.

 

Wine:  Chardonnay.

 

 

 

Vanilla Crème Brulee

From Good Housekeeping

 

This classic baked custard gets a last-minute broil to create the smooth, crack able sugar crust.

 

creme brulee th2 Memorial Day Weekend Food And Wine

Kate Mathis

Serves: 6

Total Time: 45 min

Oven Temp: 325

ph long Memorial Day Weekend Food And Wine

Ingredients

1 cup(s) light creamshowlist icon Memorial Day Weekend Food And Wine or half-and-half

  • 1 cup(s) heavy or whipping cream
  • 1 1/2 teaspoon(s) vanilla extract
  • 5 large egg yolks
  • 1/3 cup(s) granulated sugar
  • 2 tablespoon(s) dark brown sugar

Directions

  1. Preheat oven to 325 degrees. Into 13" by 9" metal bakingshowlist icon Memorial Day Weekend Food And Wine pan, pour 3 1/2 cups hot tap watershowlist icon Memorial Day Weekend Food And Wine; place in oven.
  2. In microwave-safe 2-cup liquid measuring cup, heat creams in microwave on Medium (50% power) 5 minutes. Remove from microwave; stir in vanilla.
  3. Meanwhile, in 4-cup liquid measuring cup (to make pouring easier later) or bowl, whisk egg yolks and granulated sugar until well blended. Slowly whisk in warm cream until combined; with spoon, skim off foam.
  4. Partially pull out oven rack with baking pan. Place six 4-ounce ramekins in water in pan in oven. Pour cream mixture into ramekins. (Mixture should come almost to tops of ramekins for successful broiling later.) Carefully push in rack and bakeshowlist icon Memorial Day Weekend Food And Wine custards 30 minutes or until just set but centers jiggle slightly. Remove ramekins from water and place on wire rack; cool 30 minutes. Cover and refrigerate until custards are well chilled, at least 4 hours or overnight.
  5. Up to 1 hour before serving, preheat broiler. Place brown sugar in coarse sieve; with spoon, press sugar through sieve to evenly cover tops of chilled custards. Place ramekins in jelly-roll pan for easier handling. With broiler rack at closest position to source of heat, broil custards 2 to 3 minutes or just until brown sugar melts. Refrigerate immediately 1 hour to cool custards and allow sugar to form a crust.
  6. For Cappuccino Crème Brûlée: Prepare Vanilla Crème Brûlée as above in step 1. In step 2, add 4 teaspoons espresso coffeeshowlist icon Memorial Day Weekend Food And Wine powder with vanilla to warm cream mixture. Complete recipe as in steps 3, 4, and 5.

 

Wine:  Dessert wine.

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