January's Eat This! Drink That!
New Year, New Wines!
Getting back in the kitchen after a season of baking festive treats and preparing large holiday meals is no easy task but we think these delicious meals and their exciting new wine pairings will be just the inspiration you needed. Wishing you a Happy and Healthy New Year filled with mouth-watering food and wine pairings!
This elegant Pinot Blanc seduces with a bouquet of almonds and spicy notes followed by flavours of lime, green apples and citrus on the palate.
This elegant and complex Red offers notes of small red fruits with hints of baking spice and vanilla.
Ripe and full-bodied with delicious aromas and juicy flavours of pineapple, tropical fruit and toasty oak. Balanced with creamy overtones.
Fragrant aromas of blackberry with a hint of vanilla and slight spice. Rich, full body with sweet tannins and a long finish.
Author: Gimme Some Oven
Wine pairing: Is this it? Pinot Blanc
Serves: 4 Prep Time: 20 mins Cook Time: 25 mins
- 10 oz thin rice noodles
- 3 tbsp oil, divided
- 1 lb boneless skinless chicken breasts, thinly sliced and cut into bite-sized pieces
- 1 cup bean sprouts
- ½ cup shredded carrots
- 4 cloves garlic, minced
- 3 eggs, whisked
- 3 green onions, sliced into 1-inch pieces
- toppings: lots of chopped peanuts, crushed red pepper flakes, lime wedges
For the Sauce:
- 1/3 cup packed brown sugar
- ¼ cup fish sauce
- ¼ cup tamarind concentrate
- 2 tbsp soy sauce
- juice of 1 fresh lime
Make the sauce. Whisk all ingredients together in a medium bowl. Set aside.
Meanwhile, cook your noodles al dente according to package instructions. Drain the noodles in a strainer, then rinse with cold water briefly to halt their cooking. Toss with one tablespoon oil briefly, to prevent the noodles from sticking.
Cook the chicken. Heat one tablespoon oil in a large sauté pan over high heat. Add the chicken and sauté for 3-5 minutes, tossing occasionally, until the chicken is lightly golden on the edges and cooked through. Set aside.
Cook the eggs and veggies. Add the remaining one tablespoon oil to the sauté pan, along with the bean sprouts, carrots, and garlic. Sauté for 2 minutes, stirring occasionally.
Add everything back in — the cooked noodles, chicken, sauce and green onions. Give the mixture a good toss until everything is evenly coated in the sauce. Remove pan from the heat.
Serve the Pad Thai while it’s nice and hot, sprinkled with lots of crushed peanuts and a good squeeze of fresh lime juice.
Creamy Mushroom Garlic Chicken
Author: Cafe Delites
Wine Pairing: Pacific Grove Barrel Fermented Chardonnay
Serves: 4 Prep Time: 10 mins Cook Time: 15 mins
For The Chicken:
- 1 ½ pounds (700g) boneless skinless chicken thighs (around 6-8 fillets)
- 1 tsp each onion powder and garlic powder
- ½ tsp each of dried thyme and rosemary
- ½ tsp salt
- ¼ teaspoon cracked black pepper
- 2 tbsp olive oil
For The Sauce:
- 1 tbsp butter
- 8 ounces (250 g) sliced brown mushrooms
- 4 cloves garlic, minced (or 1 tbsp minced garlic)
- 1 tbsp fresh chopped parsley
- ½ tsp each of dried thyme and dried rosemary
- 1 ½ cups heavy cream
- ½ cup fresh shredded parmesan cheese
Pat chicken thighs dry with paper towel and trim off excess fat. Combine the onion powder, garlic powder, herbs, salt and pepper. Coat the chicken evenly with the combined seasoning.
Heat 1 tablespoon of oil in a large pan or skillet over medium-high heat and sear chicken thighs in batches until browned on each side and no longer pink in center. Add remaining oil if needed for second batch. Transfer to a plate; set aside and keep warm.
To the same pan or skillet, melt the butter and add the mushrooms. Season with salt and pepper and cook until soft. Add the garlic, parsley, thyme and rosemary; sauté until fragrant.
Stir in cream, bring to a simmer, then reduce heat and continue cooking until sauce has thickened slightly. Stir in the parmesan cheese and allow it to melt through the sauce for a further 2 minutes, while occasionally stirring.
Return chicken to the pan. Taste test and season with salt and pepper to your taste. Garnish with fresh parsley. Serve immediately.
Baked Pork Tenderloin
Author: Creme de la Crumb
Wine Pairing: Le Jardin Pinot Noir
Serves: 4 Prep Time 10 mins Cook Time: 30 mins
- 1 pork tenderloin
- 1 tbsp oil
- 2-3 tbsp fresh lemon, lime, or orange juice
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp salt
- 1 tsp chili powder
- ½ tsp smoked paprika
- ¼ tsp black pepper
Preheat oven to 400 degrees and lightly grease a large baking dish. Pierce tenderloin all over with a fork. Rub oil onto all sides of the meat.
Whisk together Italian seasoning, garlic powder, cumin, salt, chili powder, smoked paprika and black pepper. Sprinkle mixture over tenderloin, patting it onto the surface of the meat on all sides. Place in prepared baking dish and drizzle lemon/lime juice over the top.
Bake for 25-35 minutes until outside is browned and crispy and centers are cooked through to desired doneness.
Spoon juices from the dish over the meat. Allow to rest on a cutting board or in the baking dish for 5-10 minutes. Slice into 1 inch pieces. Spoon any remaining juices from the pan over the slices, garnish with fresh chopped cilantro if desired, and serve.
Grilled cauliflower steaks and scallions
Author: Bon Appetit
Wine pairing: Casa Defra Riserva Colli Berici DOC 2017
Serves: 2 Prep Time: 5 mins Cook Time: 20 mins
- 1 large head cauliflower
- 6 tbsp vegetable oil, divided, plus more for grill
- 1 bunch scallions, trimmed
- Salt and freshly ground pepper
- 1 1” piece of ginger, peeled and grated
- 1 garlic clove
- ½ cup packed fresh cilantro leaves
- 2 tbsp fresh lime juice
- Toasted black sesame seeds and sesame oil for serving
Remove leaves and trim stem of cauliflower, leaving core intact. Place cauliflower, core side down, on a work surface. Starting at the midline of the cauliflower, slice from top to bottom into four ½" "steaks" (reserve any florets that break loose).
Prepare a grill for medium-high heat and lightly oil grate. Drizzle cauliflower steaks, florets, and scallions with 4 Tbsp. oil; season with salt and pepper. Grill scallions, turning occasionally, until charred in spots, about 2 minutes. Grill cauliflower steaks until tender and charred in spots, 8–10 minutes per side. Grill any loose florets in a grill basket, tossing often, until cooked through, 5–7 minutes.
Blend ginger, garlic, cilantro, lime juice, and remaining 2 Tbsp. oil in a food processor, thinning with water if needed, until sauce is the consistency of yogurt; season with salt.
Arrange cauliflower and scallions on a platter. Sprinkle with sesame seeds and drizzle with sesame oil.