Vegetable Salad With Goat Cheese
Ingredients
Quartered Small red-skinned potatoes * Pitted Kalamata olives * Anchovy filets * Capers *Garlic clove *Fresh lemon juice * Olive oil *Halved cherry tomatoes *Cucumber sliced in quarters * Soft goat cheese, coarsely crumbled * Basil sprigs *
Directions
Boil potatoes until tender, about 10 minutes. Drain and cool completely. In a food processor, blend the olives, anchovies, capers, garlic and lemon juice until coarsely pureed; gradually add olive oil. Transfer mixture to a large bowl. Add potatoes, tomatoes, and cucumber, and toss to coat. Sprinkle goat cheese over salad. Season to taste with salt and pepper. Garnish with basil and serve.
Wine Pairing
What we are looking for in a wine matched to a salad is a crisp lighter white wine with an acidic backbone and notable fruit to accompany the vegetables in the salad. At the same time these three wines can cut through the salt of the anchovies as well as the olive oil.
Ottella Lugana (Italian white)
Smoking Loon Viognier (California white)
Nora Albarino (Spanish white)
Macadamia Nut Chicken
Ingredients
1 pound boneless, skinless chicken breasts * salt and pepper * 6 cups bread crumbs * 1 ½ cups finely chopped macadamia nuts * 3 cups flour * 6 eggs lightly beaten *
Directions
Pre-heat the oven to 350 degrees. Have on hand a rimmed baking sheet. Cut the chicken into thin 2 inch pieces and salt and pepper to taste. In a shallow bowl, mix the bread crumbs, nuts and salt and pepper. Have the flour in one bowl and the beaten eggs in another bowl. Dredge the chicken pieces with flour and then dip them in the egg and finally into the nut mixture. Place the chicken pieces on a baking sheet and bake for 20 minutes or until they are golden brown.
Wine Pairing
What we are looking for is a little bit heavier white wine that has body and full flavors. It must be crisp, but creamy. A California Chardonnay will offer a contrast to both the nuts as well as stand up to the baked chicken. Creamy fruit is what will go best with this dish.
California Jewel Un-oaked Chardonnay
Toasted Head California Chardonnay
Sterling Napa Valley Chardonnay
Skirt Steak With Rainbow Peppers
Ingredients
1 large skirt steak approx. 2 pounds *1 teaspoon paprika * 1 teaspoon ground cumin * Fine grain sea salt * ½ teaspoon ground black pepper * 2 tablespoons extra virgin olive oil * 2 cloves of garlic slivered * 1 medium red onion sliced thin * 2 jalapeno peppers, cored, seeded and slivered * 3 bell peppers: red, yellow and orange, cored, seeded and slivered * 1 tablespoon sherry vinegar. 1 tablespoon slivered fresh basil*
Directions
Use a large, sharp knife to butterfly the skirt steak (or have the butcher do it) and cut it into 4 portions. Combine the paprika, cumin, ½ teaspoon salt and pepper and rub onto outer side (nut cut side). Place spiced side down on a platter and set aside. Preheat grill pan or grill to very hot. Meanwhile, heat oil in a skillet, and then add garlic, onion, jalapenos and a dusting of salt and sauté over medium –low heat until soft. Add bell peppers, increase heat to medium high until bell peppers just begin to wilt but are still slightly crisp, about 5 minutes. Remove pan from heat. Place steak, spice side down on the grill or grill pan and sear for 2 to 3 minutes until it just begins to brown around the edges, but still nearly raw on top. Transfer to a serving platter, seared side down. Briefly reheat peppers, add vinegar and basil, stir then pour mixture over steak, spreading to cover meat.
Wine Pairing
What we want here is a nice red wine that will compliment the smoke form the meat and add some “bacon fat” taste to the dish. The wine must also be able to stand up to the jalapeno pepper and garlic and cumin. Think spicy red wines based on a Shiraz/Syrah grape.
Sierra Cantabria Rioja (Spanish Tempranillo)
The Stump Jump (Australian red blend)
Clayhouse Station (California Syrah)
