Recipe Pairings
Good wine deserves good food.Here are some of Michael's favorite recipes that will really complement the flavor of the wine they are matched with.
This easy salad takes no time and will delight your guests.
Serve With: Branham Senal Petit Blend , Enikidu 'E' Cabernet Sauvignon
Ask your butcher if he has flat iron steaks (a very flavorful but less well known cut of beef) for this recipe as you don’t need to use the best cuts like New York steak or filet mignon. Please visit www.napastyle.com for the Baked Pommes Frites recipe.
Serve With: Horse & Plow Block 882 Pinot Gris
Give this recipe a try—you won’t be disappointed!
Give this recipe a try—you won’t be disappointed!
Serve With: Tenuta Zicari ‘Patruale’ Primitivo
This salsa is absolutely fabulous and very versatile.
Serve With: Judds Hill Petit Sirah
Before cooking any large piece of meat, be it beef, pork, lamb or even a whole chicken, make sure to remove from the refrigerator about 45 minutes before cooking. This will insure a more uniform cooking through the meat. Please visit www.napastyle.com for the radicchio slaw and potato salad recipes.
Serve With: Cru Santa Lucia Highlands Pinot Noir
If you’re sautéing chicken for dinner, cook the mushrooms in the same pan after you’ve removed the chicken. They’ll pick up a lot of meaty flavor.
Serve With: Kilikanoon Mort’s Block Riesling , Simonsig Chenin Blanc
The idea here is to create a VERY flavorful boil...with plenty of salt, spice and any other must-have flavors.
Pork tenderloin is the most tender and juiciest of all pork cuts, but you can use boneless pork chops as a substitute. Mashed potatoes make an excellent accompaniment to this recipe.
Serve With: Enkidu Kick Ranch Sauvignon Blanc , Pey-Marin, “Shell Mound”
This is a two-for-one recipe. In addition to the sea bass with its beautiful salad topping, you get an artichoke recipe that you'll use again and again. As an alternate to searing, you can sauté the halibut fillets on one side, turn them over and top with the roasted artichoke puree and some bread crumbs, then finish baking the fish in the oven.
I always recommend using the best ingredients available and since I am Italian, I recommend people look for Prosciutto di Parma. Another option is Serrano Ham from Spain and there also great Prosciutto made in the U.S. by La Quercia from Iowa.
I never buy unshelled and deveined shrimp. It seems like a convenience, but the quality is diminished substantially. It takes only a few minutes to do the work yourself, and then you have shrimp shells to put in the freezer for making shellfish stock later.
Serve With: Voss Sauvignon Blanc
You can make the mayo ahead of time and refrigerate.
Serve With: Torre Quarto Nina Bianco
You can prepare this dressing one day, ahead. If you do, wait to add the scallions and parsley just before serving.
Serve With: Axel Pauly Riesling Tres Naris
With the addition of a grilled chicken breast, this salad makes a great main course. In the autumn and winter you can use figs, apples, pears or persimmons in place of the grapes, while in summer you can use plums, apricots or peaches. Frying rosemary on the branch removes its slightly soapy, bitter flavor. Deep-fry the rosemary for 30 seconds and drain on paper towels. Strip the leaves off the stems and crush the leaves in the paper towels to remove any excess oil. Mince and store in a clean, tightly sealed container. Use the fried rosemary to make a seasoned salt by adding it to a mixture of black pepper, dried lemon zest and salt.
Use real Italian Prosciutto or substitute Serrrano ham, which comes from Spain, or a high-quality black forest ham. Just make sure that it is sliced very thin.
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