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. […]
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 […]
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 […]
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 […]
Sriracha (Se Racha). I’m amazed at how quickly the American palate has adopted this spicy-sweet condiment from Thailand. It is named after the coastal city of Si Racha, where it was first produced to accompany the many seafood dishes such a town is generally known for. Its use has grown, and it is now a […]
A favorite mussels recipe Dave the Wine Merchant recreated after a trip to France, where it was enjoyed with a cool glass of Chenin Blanc at a sidewalk cafe in Tours.
Sparkling wine is one of the most food-friendly wines you can bring to the table. But when you pair the salt-loving wine with this tuna tartare, you’d better make plenty of extra!
This recipe for Wild boar chili with tomatillos can be a bit spicy for many wines. I’ve paired it here with a fruity red to salve any tastebuds enraged by the tomatillos! Enjoy.
This recipe for Coke-braised spare ribs pairs beautifully with Syrah (or Shiraz) from the new world.
This wine-friendly recipe (Chicken in a Balsamic-Cherry Sauce) pairs well with new-world Pinot Noir with lots of ripe red fruit and just a hint of oak.