March's Eat This! Drink That!

Coq au Vin Blanc

Author: Damn Delicious

Serves: 4 Prep Time: 20 mins Cook Time: 1 hr

Wine pairing:
Frind Cabernet Franc

Ingredients: 

• 1 onion

• 4-5 strips of bacon or pancetta, chopped

• 4 garlic cloves thinly sliced

• 8 chicken thighs and legs (bone-in)

• 2 cups cremini mushrooms

• 500 ml dry white wine (Chardonnay or Sauvignon Blanc)

• 250 ml double/whipping cream

• Handful chopped parsley

Instructions : 

Step 1:
In a pan, cook bacon or pancetta until crisp. Remove to a paper towel-lined plate.

Step 2:
Season chicken pieces with salt and pepper, then brown in the bacon fat on medium-high heat. Remove to the plate with bacon.

Step 3:
Sauté chopped onion on low heat until soft and translucent, about 5-7 minutes. Add garlic, cook for another minute, then remove to the plate.

Step 4:
Sauté mushrooms in the pan and brown them for 3-5 minutes. Return the chicken, onion, garlic and bacon to the pan. Pour the Wine and bring it to a boil. Lower the heat and simmer for 40 minutes.

Step 5:
Add cream and simmer for 10 minutes longer. Sprinkle with chopped parsley before serving.

Bleu Cheese Bites with Balsamic Reduction

Author: Minimalist Baker

Serves: 12 slices Prep Time: 10 mins Cook Time: 20 mins

Wine pairing:
Trapiche Expedición Sur Malbec

Ingredients:

• 1/2 cup bleu cheese crumbles

• 4 oz cream cheese

• 1 Tbsp white vinegar

• 2 Tbsp extra virgin olive oil

• ~1/4 cup 2% or whole milk

• 3/4 cup balsamic vinegar

• 8-10 sprigs asparagus and/or 1/2 red onion

• 12-14 slices wheat baguette

Instructions : 

Step 1:
Preheat the oven to low broil. Cut the baguette into 1/2-inch slices. Place them on a tray on the top rack and toast the baguette slices in the oven until lightly golden.

Step 2:
Blend bleu cheese, cream cheese, vinegar, olive oil and salt/pepper in a food processor until smooth. Gradually add milk until it reaches a thick, frosting-like consistency. Transfer to a plastic bag.

Step 3:
Sauté asparagus and/or red onion in a pan on medium heat until soft, seasoning with salt/pepper. Cover to ensure they caramelize and set aside.

Step 4:
In a saucepan, heat balsamic vinegar on medium. Stir until it reduces by half and thickens to a syrupy texture, about 10 minutes. Serve in a small dish.

Step 5:
Add a dollop of bleu cheese dip and top with the sautéed vegetables. Finish with a drizzle of balsamic reduction.

Teriyaki Eggplant and Mushroom Rice Bowl

Author: the foodie takes flight

Serves: 2 Prep Time: 10 mins Cook Time: 20 mins

Wine pairing:
Altus/Rise Wildlight Cabernet Sauvignon

Ingredients:

• 9.5 oz Eggplants

• 6.5 oz Shiitake mushrooms

• 2 tbsp Cooking oil

• 2 tbsp Sake

• 2 tbsp Mirin

• 2 tbsp Soy sauce

• 1 tsp Dark soy sauce

• 1-2 tbsp Sugar

• 1 bowl of cooked steamed rice

• Sliced green onions

Instructions : 

Step 1:
Prepare the eggplant by chopping the tops off. Slice them lengthwise, then into quarters and finally into 2-inch pieces. Soak in a large bowl with water and salt to avoid browning.

Step 2:
Slice the mushrooms of choice. Afterward, drain and pat the eggplant dry.

Step 3:
Heat oil in a large wok or skillet on medium heat. Cook the eggplant on medium-high until it begins to brown.

Step 4:
Add the mushrooms and continue cooking until they're lightly browned. Stir in sake, mirin, soy sauce, and sugar, cooking for 3-4 minutes until the sauce thickens and glazes the vegetables.

Step 5:
Remove from heat. Serve the glazed eggplant and mushrooms over steamed rice. Garnish with green onions.

Sticky Asian Pork Ribs

Author: Marions Kitchen

Serves: 4 Prep Time: 10 mins Cook Time: 2 hr 15 mins

Wine pairing:
Chateau Ste Michelle Indian Wells Merlot

Ingredients:

• 2 x 1kg racks of pork ribs

• ½ cup BBQ sauce of your choice

• ½ cup ketchup

• ½ cup hoisin

• Sea salt

Instructions : 

Step 1:
Preheat oven to 120°C/250°F. Mix BBQ sauce, ketchup, and hoisin in a large bowl.

Step 2:
Season pork ribs with salt and place on a foil-lined baking tray. Cover ribs evenly with half the sauce mixture, then cover with another foil sheet, sealing it tightly. Bake for 2 hours.

Step 3:
After baking, increase oven temperature to 200°C/390°F. Discard the top foil and transfer ribs to a clean foil-lined tray.

Step 4:
Brush ribs with the remaining sauce. Bake for 5-10 minutes until edges begin to char then remove from oven.