Cooking Chat http://cookingchatfood.com hundreds of tasty, (mostly) healthy recipes, wine pairings & other food adventures Sun, 15 Jul 2018 11:29:36 +0000 en-US hourly 1 https://wordpress.org/?v=4.9.7 86962254 Slow Cooker Honey Mustard Chicken Thighs with Wine Pairings #winePW http://cookingchatfood.com/honey-mustard-chicken-thighs/ http://cookingchatfood.com/honey-mustard-chicken-thighs/#comments Sat, 14 Jul 2018 11:35:39 +0000 http://cookingchatfood.com/?p=9211 Slow Cooker Honey Mustard Chicken Thighs is a delicious, easy make ahead meal. We’ve made it several times, giving us a chance to test out wine pairings to share with you along with the recipe. Today’s Wine Pairing Weekend theme, hosted by Wendy at A Day on the Life on the Farm, is American wines...

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Slow Cooker Honey Mustard Chicken Thighs is a delicious, easy make ahead meal. We’ve made it several times, giving us a chance to test out wine pairings to share with you along with the recipe.

Slow Cooker Honey Mustard Chicken Thighs paired with wine from Rhode Island

Today’s Wine Pairing Weekend theme, hosted by Wendy at A Day on the Life on the Farm, is American wines from lesser known regions. New England is certainly not known for its wine, so I thought I would choose something close to home.

Knowing that white wine is easier to produce in the cool climate of New England, I thought today would be a good time to share our Slow Cooker Honey Mustard Chicken Thighs recipe that we have had waiting in the queue for awhile. If you landed here just to grab this tasty recipe, click here to jump ahead and get to the info and recipe for our honey mustard chicken thighs. If you want to here about my quest to find local wines to pair with the recipe, read on.

Finding Under the Radar American Wine

I love trying a wide variety of wine, and discovering great wines from lesser known wine regions. Ironically, I have found it is much easier to find wine from under the radar wine regions from outside the U.S. than it is to find American wines from beyond California and the Pacific Northwest.

At our local wine shop, I can pick up great wines from places like the Canary Islands, France’s Savoie region, interesting but lesser known parts of Italy, Croatia, and the list goes on. I can even get a good wine from Georgia, but that would be the country, not the state.

But when asking about wines from some of the nearby Rhode Island wineries I have visited, the only option was one dessert wine from Sakonnet Vineyards.

In addition to the limited availability of local wine, I have also found it hard to find wines from up and coming American regions I’d like to sample, such as Texas and Virginia.

So I needed to do some searching for wines to open for today’s Wine Pairing Weekend event. I eventually came up with two white wines from New England.

Wine Pairings for Honey Mustard Chicken Thighs

honey mustard chicken with wines from Rhode Island.The first wine I found was the Newport Vineyards Great White ($15, 11.5% ABV). The Great White has notes of the sea’s salinity on the nose. On the palate, honey and lemon fruit. Quite a bit of residual sugar, making skeptical about it as a good pairing for our honey mustard chicken thighs. I haven’t been able to track down what grape varietals are in this non-vintage blend.

Newport Vineyards is located just outside Newport, Rhode Island, a beautiful coastal town. No surprise the Great White wine would have notes of the sea! While the Great White was sweet for my taste to drink by itself, it pair well with spicy foods.

Next I tracked down a wine from Sakonnet Vineyard, a Rhode Island winery that I have visited a few years back. I tend to think of Sakonnet as one of the better New England wine producers, so I wanted to include one of their bottles in this tasting.

The nose of the 2014 Sakonnet Siren Vidal Blanc had me thinking it was going to be quite a bit drier than the Great White, but it also turned out to be fairly sweet, with a brown sugar and lemon flavor profile.

The Honey Mustard Chicken Thighs has some sweetness in the dish from the honey, so I found both Rhode Island wines had too much sugar on the palate to make them a good pairing for the dish.

Fear not, I do have a wine pairing for honey mustard chicken thighs that I can wholeheartedly recommend! The 2016 Château Peybonhomme-Les-Tours ($20, 13.5% ABV), a blend of 50% Sauvignon Blanc, 50% Semillon, pairs very well with this chicken dish. This white wine is from the Blaye Côtes de Bordeaux AOC, which we sampled as part of the French Winophiles exploration of the Côtes de Bordeaux regionDisclosure: The Château Peybonhomme-Les-Tours blend was provided as a complimentary sample.

honey mustard chicken thighs with a white Bordeaux.

I got lemon on the nose of the white Côtes de Bordeaux, and a bright hibiscus floral taste with citrus fruit. Good minerality and refreshing acidity in this medium bodied white wine. I’d say the subtlety of this wine compared to the bottles from Rhode Island, along with the acidity, makes it a better choice for the honey mustard chicken thighs.

OK, I know today’s #winePW theme is under the radar American wine regions. But the Chateau Peybonhomme does have some under the radar qualities. First, it is a white from Bordeaux, a region known primarily for its famous reds. The Sauv Blanc / Semillon blend is a good reminder there are some great white wines to be had from Bordeaux, too!

In addition, the Côtes de Bordeaux is not quite as well known as it should be given the quality of its food friendly wines, so the region fits today’s under the radar theme too. Get more details on the region in my post about it, which contains links to some great articles on the area from my fellow bloggers.

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Slow Cooker Honey Mustard Chicken Thighs with Wine Pairings #winePW

Honey Mustard Chicken Thighs served on a plate.

Chicken thighs combined with a few simple ingredients for an easy make-ahead meal in the slow cooker. Plenty of flavor and kid-friendly!

  • Author: Cooking Chat
  • Prep Time: 10 mins
  • Cook Time: 8 hours 15 mins
  • Total Time: 8 hours 25 mins
  • Yield: 7 servings
  • Category: main
  • Method: slow cooker
  • Cuisine: American

Ingredients

  • 2 lbs boneless skinless chicken thighs
  • 4 cloves minced garlic
  • 1/2 cup honey
  • 1/3 cup mustard
  • 8 ozs low sodium chicken broth
  • 1/2 tsp low sodium soy sauce
  • salt to taste
  • cooked rice or couscous for serving

Instructions

  1. Rinse and pat dry the chicken thighs. Place the chicken in the slow cooker, and and sprinkle with a bit of salt.
  2. Combine the remaining ingredients–garlic, honey, mustard, broth and sauce–in a small bowl. Pour the mixture over the chicken.
  3. Cover the slow cooker, and cook on low for 8 hours.
  4. At the end of the 8 hour cooking time, use a slotted spoon to scoop out the chicken and place on a platter. Let the chicken cool for a few minutes.
  5. After the chicken has cooled enough to work with, use two forks to shred the chicken. Return the shredded chicken to the slow cooker, and stir to combine with the sauce.
  6. Let the shredded chicken rest in the sauce, with the slow cooker on the warm setting, for about 10 minutes prior to serving. This helps the flavors meld together.
  7. Plate a serving of rice or couscous. Using a slotted spoon, scoop a serving of chicken over the rice, and then top with a bit of the remaining sauce. Repeat for the additional servings. enjoy with a good glass of wine!

Notes

  • Our 12 y.o. isn’t a big mustard fan so I used more honey than mustard. You could use a 1 to 1 ratio of honey to mustard if you like. I have also done just 1/4 cup mustard but that is a bit sweeter than I like.

Keywords: honey mustard chicken thighs, slow cooker chicken recipes, easy chicken recipes

Under the Radar American Wine Articles from #winePW

Be sure to check out all of the interesting articles about Under the Radar American Wines from the Wine Pairing Weekend bloggers!

  • Jade from Tasting Pour is sharing “Cauliflower Rice Risotto and Brandborg Gewurztraminer”.
  • Cam of Culinary Adventures with Camilla has “A Few Firsts with the Infinite Monkey Theorem: From Colorado + From a Can”.
  • Lori of Dracaena Wine talks about how “Bi-coastal Life Gets Confusing.. Thank Goodness for Wine”.
  • David over at Cooking Chat shares “Slow Cooker Honey Mustard Chicken Thighs with Wine Pairings”
  • Nicole at Somm’s Table is “Cooking to the Wine: Scallops and Mint Pea Risotto with Macari Vineyards Sauvignon Blanc”
  • Lauren, The Swirling Dervish answers the question “What Pairs with New Jersey Wine? Everything!”
  • Jill of L’Occasion is talking about “Midwestern Gardens and Missouri Wine: America’s First AVA”.
  • Gwendolyn of Wine Predator invites us to “Ventura County: Ghost Wineries Be Gone!”
  • Jane from Always Ravenous says “When in Georgia Drink Frogtown Wines”
  • Cindy of Grape Experiences is tells us to “Go Greek; Cinnamon Lamb Stew and Limniona/Xinomavro from Karditsa”
  • And Wendy at A Day in the Life on the Farm is “Chilling Out with Green Barn Winery”.

Be sure to check out all the great Wine Pairing Weekend Articles about Under the Radar American Wine Regions! And join us for a live Twitter chat on the topic, using hashtag #winePW, at 11 a.m. ET and 8 am PT on Saturday, July 14, 2018. You can view past and upcoming Wine Pairing Weekend events here.

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Discovering Chiaretto Rosé Wine and Food Pairings #ItalianFWT http://cookingchatfood.com/chiaretto/ http://cookingchatfood.com/chiaretto/#comments Sat, 07 Jul 2018 09:23:24 +0000 http://cookingchatfood.com/?p=9184 This month we had a chance to discover Chiaretto Rosé with the Italian Food, Wine and Travel Group. Read on to learn more about this dry rosé from Italy, and some of the foods that pair well with Chiaretto. Disclosure: The wines discussed were provided as complimentary samples. One of my favorite wines during a recent...

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This month we had a chance to discover Chiaretto Rosé with the Italian Food, Wine and Travel Group. Read on to learn more about this dry rosé from Italy, and some of the foods that pair well with Chiaretto. Disclosure: The wines discussed were provided as complimentary samples.

Two bottles of Chiaretto rosé wine from Northern Italy.

One of my favorite wines during a recent trip to Abruzzo was Cerasualo, a rosé wine made from Montepulciano. So when I had a chance to try another Italian rosé called Chiaretto, I was eager to discover this new to me rosé.

Chiaretto di Bardolino, or simply Chiaretto (pronounced key-ar-et-toh), is a pale rosé produced in Northern Italy on the shores of Lake Garda.

chiaretto rosé wine in a glass.

In Italian, “chiaro” means “pale” and Chiaretto means something beyond pale. The winemaking process to produce Chiaretto involves limited skin contact, giving it the light hue. Corvina is the primary grape used in Chiaretto, along with grapes such as Molinara and Rondinella. These are the same grapes featured in red wines from the region such as Valpolicella and Amarone.

Domini Veneti Bardolino Chiaretto

Our Chiaretto discovery mission started with the 2017 Domini Veneti Bardolino Chiaretto Classico (12.5% ABV). This lightly colored Chiaretto rosé wine has a fresh nose, with watermelon fruit, notes of apricot and a hint of spice. Don’t let the light color fool you–this wine has plenty of flavor.

Domini Veneti Bardolino Chiaretto Classico paired with shrimp and ziti with kale pesto. #winepariring #wine #DiscoverChiaretto

The Domini Veneti Chiaretto is very pleasant to sip on its own, but also paired well with our meal. We had this Chiaretto with a plate of Easy Sautéed Shrimp and some Ziti with Kale Pesto. The Chiaretto worked quite well with the pesto, cleansing and refreshing our palate after the zesty sauce.

But I’d have to say the winning pairing for the Veneti Chiaretto was the sautéed shrimp. In addition to the taste profile I mentioned, I also detected some underlying minerality that made the Chiaretto work very well with the shellfish.

There is some history to that minerality. The hills where the Bardolino Chiaretto is grown were created by ancient glaciers which took rocks from the mountains and move them downwards.

2017 Le Fraghe Bardolino Chiaretto Rosé

Le Fraghe Rodon Bardolino Chiaretto is a high quality, dry Italian rosé. #wine #DiscoverChiaretto #sponsoredThe other night we had a chance to open our our second Chiaretto sample, the 2017 Le Fraghe Rodòn Bardolino Chiaretto ($14, 12.5% ABV). This Chiaretto rosé has the typical pale color in the glass, with a subtle floral nose, a scent of hibiscus. Watermelon and kiwi fruit taste, a bit lighter bodied than the Chiaretto from Domini Veneti.

We first sampled the Fraghe Chiaretto with a little plate of cheddar cheese and prosciutto. The Chiaretto worked pretty well with the cheddar cheese, and was great with the prosciutto. The crisp, dry rosé offset the saltiness of the prosciutto very nicely.

The Fraghe Rodòn is made from a blend of Corvina and Rondinella grapes. The vinification method, as described on the winery website:

The two grape varieties, Corvina and Rondinella, are vinified separately. They are given a cool-temperature, 6-8 hour maceration on the skins, which extracts just enough colour to give a lively, medium-bodied hue to the juice.

We did also try the Fraghe Chiaretto with pasta dish with sausage, onions and peppers. The wine was a bit light to stand up to the sausage. From my initial sampling of Chiaretto, this rosé seems best suited for appetizers and lighter fare such as shellfish and salads. And keep Chiaretto in mind for sipping poolside or on the porch!

More Chiaretto Discoveries

So if I’ve whet your appetite to learn more about Chiaretto rosé, and to try it of course, check out what my fellow writers in the #ItalianFWT group have shared about this wonderful wine form Northern Italy:

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Our Best Grilling Recipes for the Fourth of July http://cookingchatfood.com/best-grilling-recipes/ http://cookingchatfood.com/best-grilling-recipes/#comments Tue, 03 Jul 2018 11:47:16 +0000 http://cookingchatfood.com/?p=9174 Just in time for Independence Day, we are bringing you a roundup of our Best Grilling Recipes for the Fourth of July. During the hot summer days, simple recipes tend to be winners, so that was our focus in picking some of our favorite recipes to recommend for your Fourth of July festivities. For a...

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Just in time for Independence Day, we are bringing you a roundup of our Best Grilling Recipes for the Fourth of July. During the hot summer days, simple recipes tend to be winners, so that was our focus in picking some of our favorite recipes to recommend for your Fourth of July festivities. For a longer list of grilling recipe ideas, check out our 50+ Recipes for Labor Day Weekend.

Easy Grilled Steak Tips

easy grilled steak tips recipe

Steak tips are a classic grilling recipe, so let’s start off our Best Grilling Recipes for the Fourth with our Easy Grilled Steak Tips. As suggested by the name, these steak tips are simple to make. A quick, flavorful marinade featuring soy sauce as the main ingredient gets things started. Then you need 10 minutes or less of grilling for some tasty steak tips.

Grilled Cilantro Lime Pork Tenderloin

grilled pork tenderloin on a plate with sweet potatoes

I love grilling pork tenderloin, and this Grilled Cilantro Lime Pork Tenderloin is one of my favorite ways to enjoy it. I definitely recommend trying it with the Sweet Potatoes with Cumin Sage Butter that you see in the picture above.

Grilled Steak and Onions

grilled steak and onions recipe Once I get the grill going, I love to grill up some onions to go with the meat I’m grilling. So we had to feature something with grilled onions in our best grilling recipes roundup; our grilled steak and onions is the pick!

Asian Grilled Pork Tenderloin

Asian Grilled Pork Tenderloin recipeBack to pork tenderloin again–gotta have two choices in our best grilling recipes list! Asian Grilled Pork Tenderloin, and we go a bit off the beaten path for a great wine pairing choice.

Grilled Halibut with Kale Pesto

grilled halibut topped with kale pesto and a side of linguine.Meat may be the first thing that comes to mind when I think of Fourth of July grilling, but I definitely want to include some good fish and chicken options in our best grilling recipes roundup. My latest recipe from the grill is this Grilled Halibut with Kale Pesto recipe. We enjoyed it with some white wine I brought back from a recent trip to Abruzzo, Italy.

Grilled Tandoori Chicken

Grilled Tandoori Chicken
This Grilled Tandoori Chicken takes a few short cuts from the traditional Indian recipe, but still has plenty of good flavor. Gotta have some international flavors for our Fourth of July grilling!

Grilled Swordfish Pasta Margherita

Grilled Swordfish Pasta Margherita, included in Cooking Chat great grilled fish recipe roundup.If I had to choose, I’d say swordfish is my favorite seafood to put on the grill. So I have to put some sword in our best grilling recipes lineup. I love grilled swordfish with kale pesto, but I’ve already featured pesto on fish here. So I’m highlighting our Grilled Swordfish Pasta Margherita, which includes fresh summer tomatoes and basil.

Grilled Chicken with Pineapple Salsa

Grilled Chicken with Pineapple Salsa
The freshness of pineapple salsa is a great counterpoint to smoky grilled food. I love this salsa topping a variety of fish, but am going to highlight our Grilled Chicken with Pineapple Salsa here today.

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Easy Black Bean Turkey Chili http://cookingchatfood.com/black-bean-turkey-chili/ http://cookingchatfood.com/black-bean-turkey-chili/#comments Sun, 01 Jul 2018 10:13:58 +0000 http://cookingchatfood.com/?p=7696 This Easy Black Bean Turkey Chili is loaded with lively fresh flavor, and is kid friendly according to our resident expert. I would rate this chili as being medium spiciness, good flavor but won’t burn your insides! After about 15 minutes active cooking, let the chili simmer for 45 minutes more for an easy, healthy...

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This Easy Black Bean Turkey Chili is loaded with lively fresh flavor, and is kid friendly according to our resident expert. I would rate this chili as being medium spiciness, good flavor but won’t burn your insides! After about 15 minutes active cooking, let the chili simmer for 45 minutes more for an easy, healthy meal. Read on for details, or click here to jump down to the recipe. Disclosure: This post is sponsored by Nola’s Fresh Foods, and one of the recommended wine pairings was provided as a courtesy sample. As always, the opinions are entirely my own. Click here to jump ahead to learn more about the Nola’s Salsa we used for the recipe. 

Dig into some Easy Black Bean Turkey Chili for a tasty and healthy meal! #chili #healthyrecipes #turkeychili #sponsored

We had a chili breakthrough with this Black Bean Turkey Chili recipe!

Usually our 12 year old just takes his obligatory trying bites of various kinds of chili I’ve made, then seeks an alternative that he can eat. Somehow my instinct told me he might be ready to dig into some good chili–perhaps it is seeing the way he now puts away a big order of chicken curry at our local Indian restaurant. Though I had a backup option in the fridge, I didn’t mention that, and just set out a bowl of the Black Bean Turkey Chili for him, just like Mom & Dad’s.

He took a bit, “Mmm, this is pretty good.” B really started eating it eagerly when he started dipping some tortilla chips into the chili. “This is really good! You should make this again!”

So don’t take it from me, take it from our discerning 12 y.o. food critic! This Easy Black Bean Turkey Chili is a winner!

Nola’s Salsa for Black Bean Turkey Chili

adding salsa to black bean turkey chili

This fall I had a chance to attend an event featuring local food businesses based at the incubator, Commonwealth Kitchen, hosted by Sam Adams Brewery . I sampled lots of great food products at this Commonwealth Kitchen event; the super fresh salsa from Nola’s Fresh Foods is one that really stood out.

Nola’s Fresh Foods is a Boston-based company that gets its name from the hometown of company founder, Sherrie Grillon. Nola’s features fresh salsa made without any artificial ingredients, preservatives, colors, sugars or oils. You just that that fresh tomato and spice flavor coming through when you taste it.

The Nola’s team was serving up some of their award winning chili at the Commonwealth Kitchen event, and I could easily see why the tasty chili received medals. A container of Nola’s Roasted Corn and Black Bean Salsa is the key ingredient in Nola’s chili, and I decided to feature it in a Cooking Chat chili.

black bean turkey chili in a bowl shown from above

In case you missed it, I have already rolled out another great recipe featuring Nola’s Salsa, this Easy Mexican Dip. That dip or this chili would make for great eating for that big game coming up next weekend! You know that game I mean, the one I can’t mention here because I didn’t spend millions to be allowed to do so.

Making Black Bean Turkey Chili

adding Nola's salsa to chili pot

The good folks at Nola’s aren’t keeping their chili recipe a secret; the recipe is available on their website. Nola’s chili recipe features ground beef. I often like to use ground turkey for my chili, and decided to go that way with this recipe. But I did take the Nola’s recipe as a starting point for our Black Bean Turkey Chili. The Nola’s recipe uses less tomato than I typically use, at least not counting the tomatoes in the salsa. It also calls for ketchup and small amount of mushrooms, two ideas I included in our black bean turkey chili recipe.

The most important strategy I borrowed from the Nola’s recipe is using a container of the Nola’s Roasted Corn and Black Bean Salsa in our recipe. Clearly this high quality, fresh salsa is key to the vibrant taste of this black bean turkey chili.

Nola’s Salsa is available at Whole Foods in MA, RI, NH and CT, and at specialty stores throughout Massachusetts. More details on their locations can be found here. If they aren’t in your territory yet, I would encourage you to seek out a high quality salsa to use for this recipe for best results. That is, while you wait for Nola’s to come to your area!

Today’s chili recipe lists the jalapeño pepper as optional. I meant to include one, but somehow the jalapeño I got must have slipped out of the cart or something. A chili pepper certainly seems warranted in a chili recipe, but it does have plenty of flavor without it. Go for the 2 full teaspoons chili powder if you aren’t adding a jalapeño.

I like to use fresh garlic for my chili, but you can go with the garlic powder option if you want to expedite things further.

Looking for another turkey chili recipe idea? Give our Slow Cooker Turkey Chili with Avocado a try!

Pairings for Black Bean Turkey Chili

digging into black bean turkey chili

You know we like wine here with most of our recipes, but we tested the black bean turkey chili with beer. Seemed like the thing to do for chili and football in mind. An IPA is generally a good option for spicy food, and we went with the Fresh Tracks from Harpoon–another local New England product (guess who I’m rooting for in that game I can’t mention!). Fresh Tracks is their spring ale, one seasonal ale I don’t mind seeing hit the shelves early! This beer has nice bright hoppy flavor with a touch of citrus, and is refreshing with the chili.

But fear not, wine lovers. We have had a chance to sample the black bean turkey chili with some good wine pairings too!

a rosé wine served with a bowl of black bean turkey chili.

We hit upon a great wine pairing for this black bean turkey chili the other night. I’ve tended to go with red wine with chili, but wanted to get some ideas about what to serve with this. Martin’s ENOYFYLZ article on wine pairings for chili mentions a number of red and white wines to try with chili. I took note of his suggestion “don’t forget about rosé.”

Martin’s comment reminded me that the bottle of 2016 Pure Loire Rosé D’Anjou (12% ABV) that I had on hand mentions that it is good with spicy food. I don’t naturally think of rosé for spicy food, but decided to give it a try!  This wine was provided as a free sample for the French Winophiles February event.

The Pure Loire Rosé turned out to be an excellent pairing for the black bean turkey chili! Salmon hue in the glass, I get melon on the nose. Taste of strawberry fruit, bit of kiwi, with moderate acidity. Refreshing along with the chili! Medium body with nice mouthfeel. I will definitely be getting more of this rosé to try with other spicy foods. It is only available at Total Wine in the US.

turkey chili paired with wines from Alsace.

This Easy Black Bean Turkey Chili is a go-to recipe in our house, so I recently had the chance to try it with another wine pairing. In fact, we had two bottles of Alsace wine as part of the #AlsaceRocks event with the French Winophiles group.

The Domaine Pfister Gewurztraminer ($30, 13.5% ABV) might have been the winner with a spicier chili. But for the moderate spice levels in this recipe, the Pierre Sparr Crémant d’Alsace ($20, 12.5% ABV) was my preferred pairing. I got apple blossoms on nose, light mouthfeel, gentle bubbles. Apple fruit with hazelnut notes. The bubbles and clean fruit cleansed the palate, getting us ready for our next bite of chili. Give it a try next time you make this Easy Black Bean Turkey Chili and let us know how you like it!

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Easy Black Bean Turkey Chili

black bean turkey chili served with a beer.

Turkey and black beans simmer with fresh salsa and spices for an quick, tasty and healthy meal.

  • Author: Cooking Chat
  • Prep Time: 10 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour 5 mins
  • Yield: 6 servings
  • Category: Main
  • Cuisine: Tex Mex

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1 onion
  • 5 crimini mushrooms, chopped
  • 3 cloves garlic, minced (or 1 1/2 tsp garlic powder)
  • 1 jalapeño pepper (optional), seeded and flesh chopped
  • 2 lbs ground turkey
  • 14 1/2 ozs diced tomatoes
  • 1.5 to 2 tsp chili powder
  • salt and pepper to taste
  • 2 tsp soy sauce
  • 14 1/2 oz can black beans, drained and rinsed
  • 16 ozs Nola’s Roasted Corn and Black Bean Salsa
  • ⅓ cup ketchup
  • 8 ozs low sodium chicken broth
  • optional toppings: shredded cheese and/or sour cream

Instructions

  1. Heat the olive oil in a large pot on medium heat. Add the onion, sauté for a few minutes until it begins to soften. Stir in the mushrooms, followed by the garlic and jalapeño pepper, if using.
  2. Gradually add the ground turkey to the pot, breaking it up with a heavy spoon as you go. Add salt and pepper to taste. Cook for about 5 minutes, stirring occasionally, until the turkey begins turning white.
  3. Stir in the tomatoes, chili powder and soy sauce. Simmer for 10 minutes.
  4. Add the black beans, salsa, ketchup and chicken broth to the pot. Stir to combine. Simmer uncovered for 45 minutes, stirring occasionally.
  5. Serve the chili in bowls with optional toppings, if desired, and enjoy!

Notes

  • Look for other high quality salsa with roasted corn and black beans if you can’t find Nola’s.
  • The ketchup and soy sauce add some good flavor but you can reduce the amount if you want to lower the sodium content.

Have you tried this Easy Black Bean Turkey Chili recipe? Leave a comment and rate this recipe!

easy black bean turkey chili -- long image for pinning

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Kale Caprese Salad http://cookingchatfood.com/kale-caprese-salad/ http://cookingchatfood.com/kale-caprese-salad/#comments Sun, 24 Jun 2018 12:09:38 +0000 http://cookingchatfood.com/?p=9143 Thinly sliced kale along with traditional Caprese salad ingredients–basil, tomatoes and mozzarella–combine for a healthy and hearty Kale Caprese Salad. Enjoy along with grilled meats and other summer food. When summer rolls in, a Caprese salad on a restaurant menu quickly catches my attention. Fresh local tomatoes and basil sliced and served with fresh mozzarella cheese...

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Thinly sliced kale along with traditional Caprese salad ingredients–basil, tomatoes and mozzarella–combine for a healthy and hearty Kale Caprese Salad. Enjoy along with grilled meats and other summer food.

Thinly sliced kale along with traditional Caprese salad ingredients--basil, tomatoes and mozzarella--combine for a healthy and hearty Kale Caprese Salad recipe.

When summer rolls in, a Caprese salad on a restaurant menu quickly catches my attention. Fresh local tomatoes and basil sliced and served with fresh mozzarella cheese and extra virgin olive oil is a wonderful celebration of the seasonal produce.

I had a bit of extra kale on hand from making a batch of kale pesto the other day. Fresh mozzarella was on sale, and I was quickly on my way to making this Kale Caprese Salad.

Making Kale Caprese Salad

There are two keys to featuring raw kale in a salad. First, chop the kale leaves nice and thinly.

kale being chopped on a cutting board.

Second, let kale sit for about 15 minutes with some vinegar and/or other dressing. Both of these steps let the kale soften, making it easier to eat while imparting some additional flavor.

making kale caprese salad.

We start making our Kale Caprese Salad with this thin slicing of the leaves and a marinade time with balsamic vinegar and salt. After that 15 minute period, simply toss in the other ingredients and you have your Kale Caprese Salad!

Pairings for Kale Caprese Salad

kale caprese salad in a bowl.

Our Kale Caprese Salad is a great side dish to go with grilled meats and other summer fare. Most recently, we enjoyed this salad along with our Grilled Steak with Garlic Butter. When serving the Kale Caprese Salad with steak, you are going to want to pair more to the meat. So we opened an Australian Shiraz blend that evening.

But if you want a wine pairing that focuses more on the Kale Caprese Salad, you will want to choose a lighter style wine. A rosé could be the perfect choice. Pick something with some acidity to work with the tomatoes and vinegar. The Montenidoli Rosato made from Canaiuolo grapes in Tuscany is one suggestion that comes to mind.

glass of Montenidoli Rosato next to the bottle of wine.

I’m also thinking a Cerasualo, a rosé of Montepulciano we enjoyed a lot of Abruzzo, would be a good choice here. In fact, I will need to test that out soon! Meanwhile, please let me know what you enjoy with the Kale Caprese Salad.

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Kale Caprese Salad

kale caprese salad in a bowl

Thinly sliced kale along with traditional Caprese salad ingredients–basil, tomatoes and mozzarella–combine for a healthy and hearty salad.

  • Author: Cooking Chat
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 3 servings

Ingredients

  • 2 cups kale, thinly sliced
  • 1 ½ tsp balsamic vinegar
  • ¼ tsp salt
  • 8 to 10 grape tomatoes, cut into halves and quarters
  • 1 heaping tbsp fresh basil, thinly sliced
  • 2 ozs fresh mozzarella cheese, cut into half inch cubes
  • 1 tbsp extra virgin olive oil
  • pepper to taste

Instructions

  1. In a medium bowl, combine the kale, balsamic vinegar and salt. Let the kale sit at room temperature for 15 minutes.
  2. After 15 minutes, toss the kale with the tomatoes, basil, mozzarella and olive oil. Add a bit of pepper to taste. Let the salad sit with all the ingredients for another 5 to 10 minutes prior to serving. Serve the Kale Caprese Salad with grilled meat and other summer fare.

Notes

  • If you have a variety of sized grape tomatoes, cut the larger ones into quarters and the smaller ones in half.
  • I like to use the smaller balls of fresh mozzarella cheese. I use two of them for this recipe, approximately 1 ounce each.
  • Having the kale rest with the vinegar and salt softens the raw kale.

 

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Pork and Cabbage Skillet with Riesling from Alsace #winophiles #AlsaceRocks http://cookingchatfood.com/pork-cabbage-skillet/ http://cookingchatfood.com/pork-cabbage-skillet/#comments Sat, 16 Jun 2018 11:06:20 +0000 http://cookingchatfood.com/?p=9110 We paired Pork and Cabbage Skillet with a very good Riesling from Alsace for a delicious meal. Just one of the great pairings with had with white wines from Alsace as part of the #AlsaceRocks event. Read on for details about the recipe and wine, as well as other Alsace pairings we enjoyed. Disclosure: The wines...

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We paired Pork and Cabbage Skillet with a very good Riesling from Alsace for a delicious meal. Just one of the great pairings with had with white wines from Alsace as part of the #AlsaceRocks event. Read on for details about the recipe and wine, as well as other Alsace pairings we enjoyed. Disclosure: The wines were sent by Alsace Wines sent as complimentary samples as part of the #AlsaceRocks campaign.

pork and cabbage skillet recipe is easy to make, and very tasty with a Riesling from Alsace. #AlsaceRocks #winepairing #pork #skilletrecipes #sponsored

This month we had a chance to sample four white wines from the Alsace region of France as part of the #AlsaceRocks event the French Winophiles. For today’s event, I wanted to feature one of the wines paired with a new recipe. But I will let you know about the other pairings we enjoyed, too!

Pork and Cabbage Skillet with Riesling

pork and cabbage skillet served with a Riesling.

So I decided to focus on making something new to go with the 2015 Cuvée Charles Riesling. In a sense, this should be pretty easy. Riesling is one of the most versatile, food-friendly wines out there. Riesling is considered by many to reach its peak form in Alsace, where it has been grown since the 15th century.

I decided to hone in on making a pork dish to go with the Riesling. There is certainly a lot of pork featured in Alsatian cooking, but I decided to go with a Pork and Cabbage Skillet recipe that leans draws upon Asian flavors, with soy sauce and ginger in the sauce.

To make the Pork and Cabbage Skillet, get the sauce ready first and set it aside. Then you cook up some onions with a bit of bell peppers. The pork comes next, followed by the cabbage. The whole pork and cabbage skillet cooks up in under 20 minutes.

We had the Pork and Cabbage Skillet served over rice. I’ve also had this served over mashed potatoes.

Cuvée Charles Riesling from Alsace

Charles Baur Riesling from Alsace is a very high quality white wine. #Riesling #wine #sponsoredAs I mentioned, we opened the 2015 Cuvée Charles Riesling ($23, 13% ABV) to serve with our Pork and Cabbage Skillet. This Riesling has white flowers on the nose. I get green apple and white pepper on the palate, with a touch of honey and cinnamon. Fresh and crisp with a long finish.

This crisp, dry Riesling definitely pairs with the salty aspects of the dish that come from the Asian style sauce. There is plenty of structure here to match the meat. A bit of bacon added to the dish might have been a nice bridge to further enhance the pairing. We were definitely pleased with the pairing.

Cuvée Charles comes from Charles Baur winery, located in the heart of Alsace, in the town of Eguisheim. The winery has been in the family since the 18th century, now with some 42 acres on the slopes of Eguisheim and the vicinity. The family has made a tradition of producing Cuvée Charles to be the most representative Riesling of the vintage, in honor of the winery founder.

The Cuvée Charles Riesling comes from 100% Riesling, grown in sandy soil with gravel. The grapes are pressed and then fermented in temperature controlled tanks with indigenous yeasts. The wine then matures on lees for several months prior to bottling.

For more information on the winery, visit the Charles Baur website.

More Pairings for Alsace White Wines

So as mentioned, I was issued a pairing challenge as part of this #AlsaceRocks event. There were four different white wines from Alsace to try–the Pierre Sparr Crémant d’Alsace Brut Réserve, 2013 Domaine Pfister Gewurztraminer Tradition and 2015 Ribeauvillé Pinot Blanc, in addition to the Charles Cuvée Riesling.

I started out by trying to determine if one of these Alsace wines would pair well with our Black Bean Turkey Chili. Which one do you think would work best?

turkey chili paired with wines from Alsace.

I had other plans for the Riesling, and narrowed it down to the Crémant d’Alsace and the Gewurztraminer. Sparkling wine goes with so many things, including spicy food, so the Crémant seemed worth trying. Our Winophiles host Jeff from foodwineclick suggested trying the Gewurz, so that was the other one we tested.

Both wines worked reasonably well with the turkey chili, but the bubbly was my preferred pairing. From the Pierre Sparr Crémant d’Alsace ($20, 12.5% ABV) I got apple blossoms on nose light mouthfeel, gentle bubbles. Apple fruit with hazelnut notes. The bubbles and clean fruit cleansed the palate, getting us ready for our next bite of chili.

I should note that our turkey chili is moderately spicy. If it had more heat, the Gewurtz with more sweetness might have worked better.

Domaine Pfister Gewürztraminer paired with appetizers.

We managed to save some of the Domaine Pfister Gewurztraminer ($30, 13.5% ABV) to test with a pair of appetizers the following evening. You get a whiff of sweetness on the nose of this Gewurztraminer. Peach fruit and honey on the palate, with a touch of baking spice. Nice long finish.

That flavor profile certainly suggests a good wine partner for spicy food. The Pfister Gewurztraminer went quite nicely with our guacamole as a result — we will add it to the list of wines that work with guac! But the Gewürztraminer definitely found its best partner when we tried it with Indian food…the spice elements of the wine went perfectly with the spices in the vegetarian samosas we had. Not a surprise here, I have previously sung the praises of an Alsace Gewurztraminer with Indian food.

Pinot Blanc from Alsace

Just in time for today’s article, we had a chance to put together one more wonderful wine pairing featuring a wine from Alsace. The 2015 Ribeauvillé Pinot Blanc ($18, 12.5% ABV) turned out to be a great pairing for our Juicy Grilled Chicken Breasts, definitely something to keep in mind this summer!

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Pork and Cabbage Skillet

pork and cabbage skillet over rice, served with a Riesling.

Pork and cabbage cook together along with onions and a tasty sauce for an easy skillet meal. Delicious with a Riesling from Alsace!

  • Author: Cooking Chat
  • Prep Time: 10 mins
  • Cook Time: 17 mins
  • Total Time: 27 mins
  • Yield: 6 servings
  • Category: main
  • Method: stir-fry
  • Cuisine: Asian

Ingredients

For the sauce

  • ¼ cup low sodium sauce
  • 1 tsp apple cider vinegar
  • ¼ tsp dried ginger
  • 1 ½ tsp honey
  • 2 tsp extra virgin olive oil

Additional ingredients

  • 1 onion, chopped
  • 2 tsp olive oil, divided
  • ½ of a red or yellow bell pepper, chopped
  • 3 cups cabbage, chopped into thin slices
  • 3 boneless pork chops, cut into 1/2 inch thick slices

Instructions

  1. Make the sauce by combining the soy sauce, honey, ginger and olive oil in a small bow. Set aside.
  2. Heat 1 teaspoon olive oil in a large skillet on medium heat. Add the onions, cook for 5 minutes, stirring occasionally. Add the pepper, and cook for a few more minutes.
  3. Push the vegetables to the side of the skillet. Add the remaining teaspoon of olive oil, then add the pork to the center of the skillet.
  4. Cook the pork for 2 minutes without moving, then stir fry the pork with the onions for 1 minute. Add the cabbage and the sauce, and stir fry for 1 more minute.
  5. Cover the skillet and lower heat to medium low. Cook for 5 minutes covered. Remove cover after the 5 minutes, stir, and check pork for doneness–it should be just cooked through. It will likely be done at this time but cook for a few additional minutes, covered, if needed for the pork to be cooked properly.
  6. Serve the pork and cabbage skillet over rice or potatoes, along with a Riesling from Alsace. Cheers!

Notes

  • You could use fresh ginger instead of dried ginger if you like.

Alsace Pairings and Conversation with French Winophiles

Please join our chat on Twitter – whether you posted or not. We love visitors and happily chat and answer questions. Simply tune in to the #winophiles hashtag on Twitter this Saturday, June 16 at 10am CDT. You can also check out the #AlsaceRocks hashtag for more Alsace fun during and after the chat.

Here’s a list of great Alsace wine suggestions from our Winophiles

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Juicy Grilled Chicken Breasts http://cookingchatfood.com/juicy-grilled-chicken-breasts/ http://cookingchatfood.com/juicy-grilled-chicken-breasts/#comments Thu, 14 Jun 2018 10:06:26 +0000 http://cookingchatfood.com/?p=3065 This recipe for Juicy Grilled Chicken Breasts is definitely a go to option for us when the weather (finally) turns to grilling season! We made it again recently and served it with a great wine pairing, a Pinot Blanc from Alsace, motivation to come back and update this article…though we haven’t had a chance to...

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This recipe for Juicy Grilled Chicken Breasts is definitely a go to option for us when the weather (finally) turns to grilling season! We made it again recently and served it with a great wine pairing, a Pinot Blanc from Alsace, motivation to come back and update this article…though we haven’t had a chance to swap out the photo with the red wine pairing yet! Disclosure: The Pinot Blanc was a complimentary sample from Teuwen Communications as part of the #AlsaceRocks event are doing with the French Winophiles…more details on that coming very soon! 
Juicy Grilled Chicken Breasts -- easy recipe for moist and tasty grilled chicken!

Throwing chicken breasts on the grill is an easy way to feature lean protein as part of your summer meals. But how to grill that chicken so that it comes out nice and juicy? We experimented with a few tweaks to our method to bring you our family’s consensus favorite, presented to you today in this Juicy Grilled Chicken Breasts recipe.

This recipe is for boneless, skinless chicken breasts. I like to buy them as fillets (basically the breast cut in half by the butcher) as it cooks up quickly. If you’re looking to grill bone-in chicken breasts, you’ve got to check out our Simply Scrumptious Grilled Chicken Breasts with Garlic Basil Butter. The method is pretty different to get moist bone-in grilled chicken, but the result in both cases is juicy grilled chicken your family will love.
Juicy Grilled Chicken Breast. Say no to dried out chicken, make this recipe for your family!
In addition to aiming for juicy chicken, our goal in this recipe was chicken that is flavorful but straightforward, something our nine year old would enjoy for dinner and in sandwiches for lunch the next day. In other words, we wanted enough taste to please the grownups, but it couldn’t be too spicy or adorned with a fancy sauce.

Tips for Juicy Grilled Chicken

A marinade with some salt is one good step toward juicy grilled chicken. I like to use soy sauce to provide the salty element in many of my marinades, and used that approach for this recipe. The first version of this grilled chicken was tasty but a bit on the salty side. For the final version, I cut down on the marinade time and the amount of soy sauce. One hour to marinade the chicken means you can get home from work, get the chicken marinading while you make a salad and take care of a few other things.

I usually like some kind of citrus in a marinade. In today’s recipe, that citrus was provided by lemonade…not something I’d done before, but we all liked the taste!

Juicy Grilled Chicken Breasts

A good marinade is the first step toward juicy grilled chicken, but you’ve got to avoid overcooking it on the grill, too. Grilling the chicken covered on medium high, flip the chicken after just five minutes, then check for doneness after 5 to 6 minutes. The chicken should be white throughout but still nice and juicy. Unless you’ve got a particularly thick piece of chicken, 10 to 12 minutes of grilling time should do the trick. Sit down, and enjoy your chicken with a green salad and perhaps a grain like couscous or quinoa.

Wine Pairings for Grilled Chicken

Pinot Blanc from Alsace

You can go a number of ways with the wine for this one. I will start with a recent pairing for grilled chicken that worked out very nicely.

Pinot Blanc from Alsace

I had the pleasure of receiving 4 different types of white wine from Alsace as part of the #AlsaceRocks event we are doing with Teuwen Communications and the French Winophiles. The warm weather and food friendly nature of the white wines from Alsace quickly had me down to one bottle left to try, the 2015 Ribeauvillé Pinot Blanc ($18, 12.5% ABV).

Pinot Blanc is recommended as an aperitif or to pair with fish or poultry dishes. I was planning to served up our juicy grilled chicken breasts the other night, and I figured it was a good time to open up the Ribeauvillé Pinot Blanc. I was not disappointed!

The Ribeauvillé Pinot Blanc floral nose. On the palate: lemon, stone, and a bit of honey. Medium bodied and nice mouthfeel. Definitely pairs up very nicely with our juicy grilled chicken!

La Cave de Ribeauvillé is the oldest wine co-op in France and a highly regarded Alsace producer. The co-op has an interesting quality control charter, with 100% parcel traceability and organic / sustainable farming methods. La Cave de Ribeauvillé produces all 7 classic Alsace wine varieties.

Other wine pairings for juicy grilled chicken

The Pinot Blanc from Alsace is definitely a great wine pairing option for this grilled chicken recipe. A restrained Chardonnay is another white wine option here. We have also enjoyed this chicken with Pinot Noir.

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Juicy Grilled Chicken Breasts

Juicy Grilled Chicken Breast. Say no to dried out chicken, make this recipe for your family!

A simple marinade help make these juicy grilled chicken breasts a tasty main dish.

  • Author: Cooking Chat
  • Prep Time: 10 mins
  • Cook Time: 11 mins
  • Total Time: 21 mins
  • Yield: 4 servings
  • Category: Main
  • Method: grilling
  • Cuisine: American

Ingredients

  • 3 tbsp low sodium soy sauce
  • 1 tbsp lemonade
  • 1 tsp brown rice vinegar
  • 1 tbsp olive oil
  • 1 tsp honey
  • 3 boneless, skinless chicken breast fillets

Instructions

  1. Make the marinade: combine the soy sauce, lemonade, vinegar, olive oil and honey in a small ball.
  2. Rinse and pat dry the chicken breasts. Place the chicken in a sealable plastic bag, then pour in the marinade. Seal the bag, and toss gently to get the chicken well-coated.
  3. Put the bag with the chicken into the refrigerator to marinade for one hour.
  4. When you are ready to grill the chicken, preheat a grill to medium high. Spray some cooking oil onto the grill.
  5. Take the chicken out of the fridge. Shake the excess marinade off the chicken, then place on the grill. Repeat for each of the pieces of chicken. Reserve the extra marinade.
  6. Grill covered for 5 minutes, then turn the chicken over. Spread a teaspoon or so of the reserved marinade on each piece of chicken. Grill covered for another 5 to 6 minutes. Check for doneness, and remove from the grilled when just cooked through. This time should be good for a small to medium piece of chicken, larger breasts may need a bit more time.

Notes

  • We have successfully swapped in orange juice and even Gatorade for the lemonade with good results.

 

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Grilled Steak with Garlic Butter and an Aussie Shiraz Blend #winePW http://cookingchatfood.com/steak-garlic-butter/ http://cookingchatfood.com/steak-garlic-butter/#comments Sat, 09 Jun 2018 11:31:46 +0000 http://cookingchatfood.com/?p=9084 Grilled Steak with Garlic Butter is an easy recipe to make on the grill. We served it with an interested Shiraz based blend for today’s Wine Pairing Weekend event focusing on Australian wines for the “barbie”. An excellent food and wine pairing to try this summer! Today the Wine Pairing Weekend crew, hosted by Gwendolyn...

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Grilled Steak with Garlic Butter is an easy recipe to make on the grill. We served it with an interested Shiraz based blend for today’s Wine Pairing Weekend event focusing on Australian wines for the “barbie”. An excellent food and wine pairing to try this summer!

Grilled Steak with Garlic Butter recipe, easy and delicious with a Shiraz blend. #steak #grilling #winepairing

Today the Wine Pairing Weekend crew, hosted by Gwendolyn at Wine Predator, is talking about Australian wines for “the barbie”.

I poked around the web a bit for ideas on what I would make on the barbie, as they are known to call the grill in Australia. I didn’t find a lot of elaborate preparations for an Aussie barbie meal. Simple recipes for a variety of meat and fish seems to be the thing.

I had an idea I’d be going with Shiraz based wine, so that naturally led me to think about steak. So I made Grilled Steak with Garlic Butter. I served the steak with Quinoa with Grilled Onions and Peppers and a little kale Caprese salad.

steak on a plate with salad and quinoa

Our Grilled Steak with Garlic Butter is definitely an easy recipe. We simply rubbed a bit of salt into our NY strip steak before grilling, and got some garlic butter ready to pop onto the steak after grilling.

How do you make garlic butter?

Making a compound butter–butter with some extra ingredients– such as garlic butter is an easy way to add some extra flavor to a wide variety of dishes. I started getting in the habit of making a compound butter for my Sweet Potatoes with Cumin Sage Butter.

To make garlic butter for this steak, start by softening some butter. Set the butter out at room temperature for 20 minutes or so, making the butter soft enough to work with.  You can briefly put the butter in the microwave for 5 to 10 seconds to soften it if you are short on time.

making garlic butter with basil

Note I often use Earth Balance nondairy spread in place of regular butter, and that works great here.

Once you have the butter softened, add in your additional ingredients for flavor. Today I chose to use garlic powder instead of fresh garlic cloves. I thought less of that sharp garlic bite would be better for the wine pairing.

Typically a fresh herb gets added to a compound butter. I chose basil for our steak with garlic butter, as basil is one of the herbs suggested to go with Shiraz in this handy guide from Mother Earth Living.

Salt and/or pepper is often added garlic butter, but I already had salt on the steak so I didn’t add any to the butter. A tablespoon of fresh lemon or lime juice can be a nice addition to garlic butter, but I skipped that today in the interest of a good wine pairing result.

Hugh Hamilton Wine for Steak with Garlic Butter

Hugh Hamilton Black Ops Shiraz based red wine blend

Hugh Hamilton is an Australian winemaker with a gregarious personality. He also makes some excellent wine. I’ve had a chance to meet him when he has visited Pairings Wine & Food, and had one of his wines in the back of my mind when planning for today’s #winePW event.

We were working on a pretty tight deadline for today’s post. Thursday was the one night without a meeting or baseball game, so I stopped by Pairings on my way home from work to pick up a bottle of the 2015 Hugh Hamilton Black Ops.

Although Shiraz is the dominant grape in the Black Ops at 74%, as you might expect from an Aussie red wine, this wine also blends in Saperavi (22%) and Nero d’Avola (4%). Saperavi is a red wine grape native to Georgia (the country!), that is starting to be grown a bit in Australia as well as the Finger Lakes.

Hugh Hamilton says that he had a notion for awhile that Shiraz and Saperavi would go well together, and he had a chance to prove that true with the Black Ops. I get pepper and violets on the nose. Cherry fruit and black pepper on the palate. There’s definitely some refinement to this wine–flavorful, but not one of those over the top red wines you can get sometimes from Australia. Although it is 14.5% alcohol, the wine is still food friendly.

Is the nuanced aspect of the Black Ops from the blending of Shiraz and Saperavi? It is also interesting that the 2015 Black Ops has a bit of Nero d’Avola, which we typically associate with Southern Italy. Previous vintages of the Black Ops that I’ve had just had the Shiraz and Saperavi.

grilled steak with garlic butter and Hugh Hamilton Black Ops wine.

The bottom line is that the Black Ops Shiraz blend is a great pairing for our Grilled Steak with Garlic Butter. Plenty of bold flavor to go with the beef, and some subtleties that work with the garlic and herb flavor imparted by the butter. I give the pairing an A, and definitely encourage you to consider the Black Ops for your next meal from the barbie!

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Grilled Steak with Garlic Butter

Grilled Steak with Garlic Butter is an easy recipe for delicious steak from the grill.

  • Author: Cooking Chat
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 29 mins
  • Yield: 5 servings
  • Category: main
  • Method: grilling
  • Cuisine: American

Ingredients

For the Garlic Butter:

  • 2 tbsp butter
  • 1/3 tsp garlic powder
  • 4 basil leaves, rinsed and thinly sliced

For the steak:

  • 2 New York Strip Steaks (appx. 24 ozs, about 1 1/4 inch thick)
  • 1 1/2 tsp coarse salt

Instructions

  1. Preheat a grill to medium high. Put the butter into a bowl for about 10 minutes to soften.
  2. Pat dry the steaks with a paper towel. Sprinkle half of the salt over one side of the first steak, and rub it into the meat a bit. Repeat to salt the other steak. Let the steak sit with the salt at room temperature for 10 to 15 minutes.
  3. Add the basil and garlic powder to the butter. Use a fork to stir and mash together the ingredients. Set aside.
  4. Coat the grill rack with oil spray. Add the steak to the grill, and grill covered for 7 minutes. Flip the steak over and grill for another 6 to 7 minutes. Check for doneness after 13 to 14 minutes total grilling time. That timing yielded nice medium rare steaks; adjust according to your taste and the thickness of the steak.
  5. When the steak is cook to your liking, move the steak to a platter to rest. Top each steak immediately with a portion of the garlic butter. Gently move the butter across the steak to let the butter melt across the steak. Let the steak rest for a few minutes with the butter.
  6. Slice the steak and serve. Enjoy with a glass of red wine, perhaps a Shiraz blend from Australia!

Notes

  • You can substitute another steak of your choosing if you like, just note the grilling times may need to be adjusted. Grilled sirloin or ribeye would be good choices.
  • We actually use Earth Balance spread rather than regular butter here, and it comes out very well. This is a good nondairy option.
  • If the butter hasn’t softened enough to work with, microwave it briefly (e.g. 5 to 10 seconds).

More Australian Barbie Pairings from Wine Pairing Weekend

Be sure to check out all the great Wine Pairing Weekend Articles about Wines for the Barbie! And join us for a live Twitter chat on the topic, using hashtag #winePW, at 11 a.m. ET and 8 am PT on Saturday, June 9, 2018. You can view past and upcoming Wine Pairing Weekend events here.

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Grilled Halibut with Wine from Abruzzo http://cookingchatfood.com/halibut-wine/ http://cookingchatfood.com/halibut-wine/#comments Fri, 01 Jun 2018 11:07:51 +0000 http://cookingchatfood.com/?p=9050 Today we serve Grilled Halibut with Wine from Abruzzo. This is the first in a series of articles following my recent participation in a press trip sponsored by the Consorzio Tutela Vini D’Abruzzo. After spending a week sampling some wonderful wine in Abruzzo, Italy, I was eager to try some Abruzzo wine pairings upon my...

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Today we serve Grilled Halibut with Wine from Abruzzo. This is the first in a series of articles following my recent participation in a press trip sponsored by the Consorzio Tutela Vini D’Abruzzo.

grilled halibut topped with kale pesto, served with a white wine from Abruzzo. #winepairing #seafood #Abruzzo

After spending a week sampling some wonderful wine in Abruzzo, Italy, I was eager to try some Abruzzo wine pairings upon my return home. Today we share our grilled halibut with wine from Abruzzo, one of the first pairings I have come up with for Abruzzo wine.

Seafood in Abruzzo

Abruzzo is a region in Italy on the Adriatic coast, about 2 1/2 hours due east of Rome. If you land in Rome as I did, you will see some breathtaking mountains and valleys as you cross the Apennines on your way to Abruzzo.

mountains in the distance on the drive from Rome to Abruzzo, Italy.

With its proximity to the sea, there is a lot of good seafood to be enjoyed in Abruzzo. Our final night in Abruzzo we ate in a trabocco, a traditional Italian fishing pier converted to a restaurant. After admiring the amazing sunset shown below, one course after another of seafood rolled out of the kitchen.

sunset behind a trabocco in Abruzzo, Italy.

Octopus, squid and anchovies featured prominently at that meal and others we had in Abruzzo. We also enjoyed mussels, shrimp and other shellfish during our stay. There was also a dish featuring white fish cooked with peas that I enjoyed.

Grilled Halibut with Wine from Abruzzo

grilled halibut topped with kale pesto and a side of linguine.

I tend to cook dishes inspired by a certain region or cuisine, rather than trying to recreate the authentic recipes. I definitely wanted to feature seafood with some Abruzzo wine here, so when I saw halibut on sale the other day I decided to grab some.

I was traveling light, so I only brought back one bottle of wine from Abruzzo, with plans to track down more. As we wrapped up our tasting at Marchesi De Cordano in the Pescara province of Abruzzo, our host kindly offered to let us choose a bottle to take home. Although Cordano produces some very good Montepulciano d’Abruzzo, I was very impressed with their lineup of white wine.

Brilla Cococciola from Marchesi De Cordano is a very good white wine from Abruzzo. #whitewine #ItalianWine #AbruzzoI chose a bottle of the 2017 Brilla Cococciola (13% ABV) from Marchesi De Cordano. Cococciola is a white wine grape from Abruzzo, which can also be found in other Italian regions on the Adriatic coast.  I enjoyed Cococciola with the seafood in Abruzzo, so we had the makings of grilled halibut with wine from Abruzzo theme.

I decided to top some grilled halibut with kale pesto. I was very pleased with the way this halibut recipe paired with the Brilla Cococciola! This wine has a fresh, flowery nose, with lemon fruit taste and notes of almond. The Cococciola is medium bodied, a nice match for the halibut fish. The crispness of the wine is a nice contrast to the bite of the kale pesto. I give this halibut with wine from Abruzzo pairing an “A” grade for sure!

I also enjoyed a glass of this Brilla with some prosciutto and other antipasti while cooking. We managed to get two nights out of this bottle, and it also paired well with easy sautéed shrimp.

You could certainly enjoy a similar pairing by swapping in other white fish and/or topping the fish with traditional basil pesto.

Stay tuned for more Abruzzo wine pairings along with details from the trip!

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Grilled Halibut with Kale Pesto

grilled halibut topped with kale pesto

Grilled halibut topped with a zesty kale pesto for a healthy entree from the grill. Excellent paired with a white wine from Abruzzo, Italy.

  • Author: Cooking Chat
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 4 servings
  • Category: main
  • Method: grilling
  • Cuisine: Italian

Ingredients

For the kale pesto

  • 4 cups tightly packed kale leaves, stems removed
  • 3 garlic cloves
  • 2 tbsp pumpkin seeds, lightly toasted
  • salt and pepper to taste
  • ½ cup grated parmesan cheese
  • ⅔ cup extra virgin olive oil

For the halibut

  • 1 lb halibut fillet
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp dried basil
  • 1/2 tsp garlic powder
  • pinch salt

Instructions

  1. Make the kale pesto: Add the kale and garlic to a food processor, coarsely chopping to create enough room for the other ingredients.
  2. Add the pumpkin seeds, salt and pepper, cheese, and olive oil, and puree until it comes to a nice smooth consistency. Set kale pesto aside.
  3. Prepare the halibut: Preheat a grill to medium high heat. Combine the 2 tablespoons olive oil, dried basil, garlic powder and salt in a large bowl. Rinse and pat dry the halibut fillet, then dip the flesh side of the fish in the oil mixture, then let the fillet rest in the bowl skin side down.
  4. After the grill is heated and the halibut has marinated for about 5 minutes, spray the grill with cooking oil and place the halibut on the grill.
  5. Grill the halibut on one side for 4 to 5 minutes, then carefully turn the fish over to cook on the other side for about 5 minutes. The halibut is done when cooked through and it flakes easily. Total cooking time will vary based on thickness of the halibut, likely to range between 10 to 12 minutes total grilling time.
  6. When the halibut is done cooking, remove from grill to a platter. Portion the halibut into serving sizes, and plate the fish. Top each piece of halibut with about 1 tablespoon of the kale pesto. Enjoy!

Notes

  • This recipe will generate extra kale pesto. You can use the extra to toss with some pasta as a side dish, or save it for future use.
  • When turning the halibut, some of the skin may stick to the grill. If that is the case, just place the halibut in a clean area of the grill and scrape the skin off the grates later.

More Halibut with Wine Pairing Ideas

Want some other ideas for halibut with wine pairing? I’ve posted another halibut and wine pairing that worked well, and also rounded up some ideas from some of my fellow Wine Pairing Weekend bloggers:

Have you found another halibut and wine pairing combination that worked for you? Please let me know in the comments!

grilled halibut topped with kale pesto and served with a white wine from Abruzzo, Italy. Great summer pairing! #winepairing #seafood #grilling #sponsored

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Grilled Cilantro Lime Pork Tenderloin with Chipotle Cream http://cookingchatfood.com/grilled-cilantro-lime-pork-tenderloin/ http://cookingchatfood.com/grilled-cilantro-lime-pork-tenderloin/#comments Sat, 26 May 2018 07:55:39 +0000 http://cookingchatfood.com/?p=5237 Grilled Cilantro Lime Pork Tenderloin with Chipotle Cream is a big flavored main dish from the grill. Definitely one of our favorite recipes! Allow at least an hour for the pork to marinate prior to cooking, in addition to the 10 minutes active prep time listed. It’s hard to pick favorites, but this Grilled Cilantro...

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The post Grilled Cilantro Lime Pork Tenderloin with Chipotle Cream appeared first on Cooking Chat.

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Grilled Cilantro Lime Pork Tenderloin with Chipotle Cream is a big flavored main dish from the grill. Definitely one of our favorite recipes! Allow at least an hour for the pork to marinate prior to cooking, in addition to the 10 minutes active prep time listed.

grilled cilantro lime pork tenderloin with chipotle cream is a big flavored meal from the grill.

It’s hard to pick favorites, but this Grilled Cilantro Pork Tenderloin with Chipotle Cream is very high on my list of meals I like to make from the grill. I like many forms of pork, but especially like the delicate touch of pork tenderloin, which is great served up with a variety of flavorful preparations.

This recipe get lots of big flavor from the cilantro lime marinade, which also includes plenty of garlic. A quick chipotle cream adds even more great taste. If you like pork and spice you’ve got to try this grilled cilantro lime pork tenderloin!

cilantro lime pork tenderloin.

The recipe lists heavy cream, but I substituted coconut cream the last time I made this recipe. That’s why the cream looks quite light in the photos, but it still packs some good chipotle flavor.

Pretty much every time I make this grilled pork tenderloin recipe, I serve it with Sweet Potatoes with Cumin Sage Butter. I’d encourage you to try this combo!

Wine for Grilled Cilantro Lime Pork Tenderloin

I liked the way this pork tenderloin recipe paired with a Bonny Doon Syrah when I made that pairing for the first Wine Pairing Weekend event, so I thought I’d with a Syrah based wine once again. We paired our pork tenderloin with the 2013 Ermitage du Pic St. Loup Tour de Pierres, a blend of 50% Syrah, 40% Grenache and 10% Mourvedre. Pic St. Loup is in the Languedoc region of France. More on  the winery can be found on importer Kermit Lynch’s website.

Ermitage du Pic St. Loup is a good red wine blend from the Languedoc region of France.

This Ermitage du Pic Saint Loup has a dusky nose.  Black cherry fruit with some anise flavor on the taste. I served the wine at cellar temperature, but I suspect serving it slightly chilled might work nicely. This is a good bottle of wine. I’d describe it as a pretty good pairing, but will probably experiment with something else next time I make Grilled Cilantro Lime Pork Tenderloin…which I will certainly do again soon!

 

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Grilled Cilantro Lime Pork Tenderloin with Chipotle Cream

grilled pork tenderloin on a plate with sweet potatoes

Pork tenderloin with a cilantro lime marinade gets grilled to juicy perfection and topped with a quick chipotle cream sauce.

  • Author: Cooking Chat
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 3
  • Category: Main
  • Method: grilling
  • Cuisine: American

Ingredients

  • 1 pork tenderloin, about 12-16 ounces
  • MARINADE INGREDIENTS
  • 3 to 4 tbsp fresh lime juice
  • 2+ tbsp chopped cilantro
  • 2 cloves garlic, minced
  • pinch red pepper flakes
  • 1/2 tsp salt
  • 1/4 cup olive oil
  • CHIPOTLE CREAM INGREDIENTS
  • 1 cup heavy cream
  • 1 tbsp adobo sauce from small can of chipotles packed in adobo

Instructions

  1. Combine all the marinade ingredients, lime juice through the olive oil, in a small bowl.
  2. Place the pork in a large plastic bag, pour the marinade into the bag to cover the pork. Close the bag, shake it gently to coat the pork.
  3. Marinate the pork in the refrigerator for between 1 to 4 hours.
  4. Heat the grill to medium high. Remove tenderloin from the marinade, scrape off the bigger pieces of garlic.
  5. Place the pork on the grill. Grill covered for between 15 to 20 minutes on medium high heat, turning once. Pork tenderloin should still have a bit of pinkness, as it will continue to cook when resting. When done, remove the pork from heat and let rest briefly on a platter.
  6. Make the cream as the pork grills. Pour the heavy cream into a small sauce pan. Bring to a boil, then stir in the adobo. Reduce heat to simmer for 5-10 minutes, until it is reduced to about 3/4 of a cup.
  7. Slice the tenderloin and serve with a bit of the cream, passing extra at the table. Enjoy!

 

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