Recipe – Grilled Bacon Kebabs

Funny, this – “Living high on the hog” used to mean one could afford the prime cuts of meat farthest away from the pig’s belly – the luxurious loin.  But today you can’t walk down a block at lunchtime without running into an urban hipster biting into some form of pork belly.  Eating low on the hog is decidedly trendy.   […]

Seared Chicken Breasts with Perfect Pan Sauce

I’ve known how to make great seared chicken breasts for many years, but always found the sauce too thin and runny, even when I allowed extra time for reduction or finished with an extra dollop butter.  But when I ordered the same dish at a decent restaurant, the sauce was always beautifully thick and satisfying.  […]

Duck Breast With Mustard Greens, Turnips, And Radishes

This Bon Apetit recipe is easily adapted – don’t care for turnips?  Try small red potatoes (sauteed or roasted in the duck fat!)  Not big on Mustard Greens?  Substitute Frisee, or a mild rocket/arugula, or if you strive for “painfully hip”, chopped kale in the sweet Asian dressing you’ll find in my recipe (search this blog for […]

Recipe – Perfect Homemade Meatballs

Meatballs are delicious when perfectly made.  Otherwise, they’re better relegated to your slingshot than your table.  The key to the perfect meatball is minimal handling – don’t touch your meatballs too much and they won’t end up being too dense.  And as you likely know, dense, gummy balls will end up as over-cooked chunks of gravel.  Probably […]

What Wine Goes With Chicken Fingers?

Yeah, they look delicious.  That’s because they are.  And even more so when paired with the right wine.   If you’re a foodie and have yet to discover the brilliant blog – Once Upon a Chef – by former chef Jennifer Segal, I highly recommend it.  This talented chef gave up her toque to raise […]

Chardonnay-Friendly Recipes

Chardonnay, the top-selling wine in America by FAR, has fallen out of favor with a certain group of avid wine drinkers.  That certain group would be those in the industry – Sommeliers, retailers, distributors, and many producers. Of course, none of them will admit it, as Chardonnay pays many of their salaries.  But when it […]

Wine-Friendly Recipe: Pork “Stew” with Andouille Sausage, Lardon and Mushrooms

Most winter stews feature beef and pair with red wine.  This refreshing alternative features pork and pairs with a Chablis or unoaked Chardonnay (see all my available Chardonnay’s here).  Equally warming during cold winter months, but less fatty.   Ingredients (6 Servings)– 3 lbs Boneless pork shoulder– 2 Andouille sausage, cut into thirds– 6 Ozs […]

Porcini Dusted Steaks with Pinot Noir

Here’s a great recipe that takes riby-eye steaks (traditionally a Cabernet dish) and transforms it into one that pairs beautifully with Pinot Noir (purchase here).  Mushrooms and Pinot Noir have a natural affinity, and in this recipe mushroom flavors are brought to the table in three ways – infused into the steak, cooked and served […]

Recipe : Roasted Pork Belly on Kale Salad

This recipe is a bit time consuming but well worth it! I first tasted this dish at the Anderson Valley Alsace festival (now known as “White Wine Weekend”). It was prepared by Beau MacMillan, the Executive Chef at Arizona’s Sanctuary Camelback Mountain Resort & Spa.  I’ve adjusted some of the ingredients and procedures to make the recipe […]

Perfect Pairing: Cider-Poached Salmon with Pinot

The bane of the amateur gardener is that everything gets ripe all at once. And eating tons of the same produce, meal after meal, day after day, week after week… one’s tastebuds quickly tire.   So freezing, drying, canning, gifting and other forms of creative storage become highly valued. And if a bunch of apple […]