NapaStyle 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.
Paella for a large group is one of my favorite ways to entertain. I once helped a friend cook enough paella for two thousand people! It’s a good idea to buy one large or a few smaller paella pans if you intend to make this recipe.
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These are sinfully delicious; serve as a snack, hor d’ouevre or on top of a salad. Fresh figs come to market in an unusual way. There is a first crop that usually lasts a couple of weeks and then a second harvest a few weeks later. The last harvest usually brings the sweetest and juiciest of the year. Look for figs that have a slight crack in them because they are the ones that are bursting with sweetness!
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Pork tenderloin is the most tender and juiciest of all pork cuts. If you can’t find any, feel free to substitute boneless pork chops. Mashed potatoes make an excellent accompaniment to this recipe.
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Wild mushrooms are generally available at most supermarkets. If you can’t find the wild ones, substitute with shiitake, or any other mushroom or combination of mushrooms.
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Named after a restaurant in Florence, this dish was a popular item at our steakhouse in Scottsdale, Arizona. The frozen blue cheese grated on the salad just before serving is a wonderful flavor and temperature contrast to the grilled steak.
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