As the last of the fruit comes into the winery, we at the Paso Robles CAB Collective are pulling out some of our favorite recipes for fall. But while osso buco and squash ravioli will always be favorites, we’ve been tempted by some less obvious dishes that, incidentally, pair seamlessly with Bordeaux-varietal wines.
Chorizo Poached in Red Wine
Food & Wine Magazine | April 2010
Jim German & Claire Johnston, Jimgermanbar, Waitsburg, WA
Serves 10 for appetizers
- 2 4-ounce pieces dry Spanish chorizo
- 6 cup(s) Cabernet Sauvignon or other red Bordeaux (about two 750-milliliter bottles)
- 10 clove(s) garlic, peeled
- 4 bay leaves
- 1/4 teaspoon(s) cayenne pepper
Combine all of the ingredients in a large skillet. Bring to a boil. Cover and simmer over moderately low heat, turning once, until the chorizo are plump, about 15 minutes. Uncover and let stand for 5 minutes.
Transfer the chorizo to a work surface and slice on the diagonal 1/4 inch thick. Return the chorizo slices to the skillet and simmer over low heat for 5 minutes. Transfer the chorizo slices to a shallow serving bowl and pour in enough of the poaching liquid to reach halfway up the side. Serve the chorizo with toothpicks.
Pair with B & E Vineyard 2008 Red Rhythm
Chicken Fricassée with Figs and Port Sauce
Bon Appétit | September 2007
Tanya and Scott Emerick, Crémant, Seattle
Makes 4 servings
- 12 ripe black Mission figs
- 1 1/4 cups ruby Port
- 3 bay leaves, divided
- 1 3 1/2-pound chicken, cut into 2 legs, 2 thighs, and 2 breasts with wings attached
- 18 slices Serrano ham or prosciutto (about 12 ounces)
- 4 tablespoons (1/2 stick) butter, divided
- 1 cup chopped shallots
- 3 garlic cloves, chopped
- 3 plum tomatoes, seeded, chopped
- 1 celery stalk, chopped (about 3/4 cup)
- 2 teaspoons ground coriander
- 2 cups (or more) low-salt chicken broth
Place figs, Port, and 1 bay leaf in medium bowl. Cover and let figs marinate at room temperature overnight.
Sprinkle chicken with salt and pepper. Wrap 3 pieces of ham around each piece of chicken, securing with metal lacing pins or toothpicks. Melt 3 tablespoons butter in large pot. Add chicken and cook until browned on all sides, about 6 minutes total. Transfer to plate. Add shallots and garlic to pot. Sauté until beginning to brown, about 3 minutes. Add 2 bay leaves, tomatoes, celery, and coriander; sauté 5 minutes. Add 1/4 cup Port from fig marinade. Return chicken to pot. Add 2 cups chicken broth. Cover and simmer until chicken is cooked through, adding more broth if too dry and turning chicken occasionally, about 35 minutes.
Meanwhile, transfer remaining Port from fig marinade to small saucepan. Boil until slightly thickened, about 5 minutes. Remove from heat and add figs; cover and set aside.
Transfer chicken to platter. Boil sauce until reduced slightly, about 4 minutes. Stir in remaining 1 tablespoon butter. Pour sauce over chicken. Serve with figs in Port sauce.
Pair with Clautiere Vineyard Estate Malbec Reserve
Pizza Vesuvio With The Works
Food & Wine Magazine | December 2010
Francis Ford Coppola, Rustic, Geyserville
Makes one 12-inch pizza
- 1/2 cup frozen artichoke hearts, thawed, sliced
- Extra-virgin olive oil
- Salt and freshly ground pepper
- 1/2 pound pizza dough, thawed if frozen
- All-purpose flour, for dusting
- 1/2 cup fresh ricotta (4 ounces)
- 3/4 pound fresh mozzarella, cut into 1-inch cubes
- 2 ounces thinly sliced baked ham, cut into 1-inch strips
- 2 ounces salami, cut into 1-inch strips
- 1/2 teaspoon dried oregano
- 1/4 cup plus 2 tablespoons marinara sauce
- 2 large cremini mushrooms, sliced 1/4 inch thick
- 4 pitted olives, sliced 1/4 inch thick
Set a pizza stone in the oven and preheat the oven to 500°. Let the stone heat for 30 minutes. In a bowl, lightly drizzle the artichoke hearts with oil. Season with salt and pepper.
On a floured work surface, roll or stretch the pizza dough out to a 12-inch round, about 1/8 inch thick. Roll the edge on half of the pizza 1/16 inch thick. Generously flour a pizza peel. Transfer the dough to the peel and lightly brush with oil. Top the thinner side of the dough with half of the artichokes, mozzarella, ricotta, ham and salami, 3 inches from the edge. Sprinkle with half of the oregano and drizzle with 2 tablespoons of the marinara. Lift the 3- inch edge of dough over the filling and press to seal in the center of the round.
Spread the remaining 1/4 cup of marinara over the dough, leaving a 1/2- inch border. Arrange the remaining artichoke hearts, mozzarella, ham and salami over the marinara. Spoon small dollops of ricotta over the toppings, then scatter the mushrooms and olives on top. Sprinkle with the remaining oregano.
Slide the pizza onto the hot stone and bake for 8 to 10 minutes, until crisp and bubbling. Cut into wedges and serve.
