Fall marks the beginning of many seasons, football season, the new seasons of Saturday Night Live, Dancing with the Stars and The Blacklist (YES!) and in my kitchen – one pot meal season! These one pot wonders are hearty, comforting dishes that satisfy our appetites while also giving us a bear hug from the inside out. They’re also easier on the cleanup because, well, everything happens in ONE pot! This mouthwatering recipe for Arroz con Pollo is an extremely worthy addition to the Fall one pot lineup, featuring succulent dark meat chicken, aromatic garlic, onion and bay leaf and flavorful piquillo peppers cooked together on a fragrant bed of saffron-infused short-grain rice.
Seasoned drumsticks ready for the pot!
Arroz con Pollo, aka Chicken and Rice, is a traditional dish of Spain and Latin America but has different incarnations in many countries around the world. There is actually much debate as to where the dish originated, as well as which ingredients it should traditionally include. As I have found, these debates can get um, how should I say – passionate? Puerto Ricans, for instance, believe anatto and beer are essential to making Arroz con Pollo while in Spain, saffron is used to impart the dish’s signature yellow color. Before anyone gets upset with me, however, please know, this gringa means no disrespect and while this recipe may not be 100% culturally correct – it is most definitely CRAZY DELICIOUS!
Dried Spanish saffron threads
Saffron releases its gorgeous yellow hue when soaked in white wine
Many incarnations of this dish call for a traditional Spanish “sofrito,” a mixture of garlic, tomatoes, onion, olive oil and paprika that is cooked down in advance and blended into a flavorful paste. Our recipe for Arroz con Pollo doesn’t call for a sofrito per se, yet still uses many of the same ingredients, including minced garlic, onion, bay leaf and roasted piquillo peppers instead of the tomatoes. Rather than cooking them in advance and blending them into a paste, these ingredients are added “on the fly” which streamlines the recipe while also adding tremendous flavor.
Since this recipe for Arroz con Pollo calls for a dry white wine, that’s generally what I like to serve with it; preferably, the same wine used in the recipe. And since I love the old adage, “If if grows together, it goes together,” a white Rioja, Godello, Albariño or other Spanish white wine would be fabulous. If you have a hard time finding any of these options though, or want to use something you already have on hand, a Sauvignon Blanc or Pinot Grigio would also be great. When cooking with wine, always use one whose flavor you enjoy because even though the alcohol cooks off, you’ll still be left with its “essence.”
Before cooking in the oven…
…after cooking in the oven!
When you pull this gorgeous Arroz con Pollo out of the oven, the intoxicating aromas of the chicken, bay leaf and saffron will literally make your mouth water! One things I especially love about this dish, is that it is as beautiful as it is delicious. Once you scatter the peas and olives over the pan of cooked chicken and rice, the colors form the most beautiful mosaic. I hope you enjoy this dish as much as we do and I’d really like to know if you have any favorite one pot meals? Please let me know in the Comments section below!
Buen provecho,
The post Arroz con Pollo | AKA Spanish Chicken & Rice appeared first on The Glamorous Gourmet.
One of the longstanding “rules” of pairing wine and food has been “white wine with fish and red wine with meat” - well today we’re breaking that outdated rules and doing the unthinkable! Yes, my friend, today I’m sharing a delicious recipe for Grilled Swordfish with Romesco Sauce and pairing it with a RED wine.
Did you pass out? Feel a little woozy?
I hope not because this really isn’t the crazy concept it once seemed. And in this post I’m going to share the secrets of creating winning food and wine pairings every time. First and foremost, you need to consider the weight of the wine and the dish you’d like to pair it with. Matching the weight of both components ensures that neither overwhelms the other and takes center stage alone. A meatier fish like swordfish is a prime example of a protein you could pair with a medium-bodied red wine. Light, flaky snapper on the other hand, not so much.
Which leads me to the second thing to consider, the flavors of the dish. Another one of my favorite Summer recipes is Swordfish with Rosé Aioli and a Fennel and Olive Salad. In this case, the flavors of the preparation make it better suited for pairing with a rosé wine. The rich, oily texture of the swordfish combined with smoky, peppery Romesco sauce on the other hand make this recipe a great candidate for pairing with either a medium-bodied red or a viscous, fuller-bodied white wine.
But why not taste for yourself? As your guide on this culinary journey, I’m not here to dictate which pairings you should like, only your palate can make that decision. So continue reading and I hope you feel inspired to experiment and try this delicious recipe and pairing in your own home.
We were fortunate to collaborate on this meal with some of our favorite friends who just happened to have some fresh, delicious swordfish steaks on hand! As we prepared the sauce and fish, their beautiful daughter (who had just broken her arm, poor thing!) picked flowers from the yard at Chez Miskew to make a pretty arrangement featuring gardenias, jasmine and allamanda.
Romesco sauce originated in the seaside town of Tarragona in Northeastern Spain. The sauce is a mixture of almonds and hazelnuts, roasted red peppers, garlic, Sherry vinegar and olive oil that was invented by local fishermen. Using a traditional mortar and pestle, they would grind the ingredients together, much like an Italian pesto or French tapenade, to serve with the day's catch. Over time, different variations of the sauce have emerged such as Salvitxada, which is Romesco that's been thickened with garlic-rubbed, toasted bread. The hearty flavors and textures of the Romesco sauce also make an excellent accompaniment for chicken and beef as well.
As far as a wine pairing goes for Grilled Swordfish with Romesco Sauce, there are a couple wonderful options. When pairing food and wine I usually like to stick with the tenet, "If it grows together it goes together," whenever possible (like here and here) so a dry, Spanish white wine that mirrors the dish’s flavors and textures would be an excellent choice.
I love the Bodegas Palacio Cosme Palacio White Rioja, a blend of Viura and Malvasia grapes with fragrant aromatics of pear and citrus and creamy, rich texture that beautifully mirrors that of the swordfish. The wine also has a delightful spiciness, thanks to a little time spent in French oak, and notes of almond and citrus that highlight the acid and nutty flavors in the sauce beautifully. However, if you're unable to find a white Rioja, a full-bodied white like a New World Chardonnay with a kiss of oak will also make a very nice pairing.
And for you red wine fans, I especially like a savory, Tempranillo-based wine like the Cune Rioja Crianza with its soft red berry flavors, lively acidity and supple tannins. Outside of Spain, head to Italy for delightful options like the imminently food friendly Vietti Barbera d’Asti Tre Vigne with notes of black fruit, spice and toasted almond or to France for a cru Beaujolais like the Maison Joseph Drouhin Hospices de Belleville Brouilly with notes of red and black fruit accentuated by hints of orange peel, minerals and spice. For even more medium-bodied, food friendly red wines to explore, click here.
I hope you enjoy this delicious recipe for Grilled Swordfish with Romesco Sauce and have fun discovering which wine pairings you enjoy the most. What are your favorite medium-bodied red wines? Please let me know in the comments section below.
Print Recipe"GRILLED SWORDFISH WITH ROMESCO SAUCE"
Author: Stephanie Miskew | The Glamorous Gourmet
Serves: 4
Pair with a dry, Spanish white wine like the Bodegas Palacio Cosme Palacio White Rioja or a New World Chardonnay with a kiss of oak!
Ingredients
4 8-ounce swordfish steaks
1 yellow onion, thinly sliced
1 pint cherry tomatoes
1 jalapeño pepper, seeded & thinly sliced
4 garlic cloves, smashed with side of a Chef's knife & skins removed
3 Calabrian chiles in oil, drained
1 teaspoon smoked paprika
1/4 cup plus 3 Tablespoons good olive oil
1/2 cup slivered almonds
2 Tablespoons Sherry vinegar
Kosher salt & freshly ground black pepper
Instructions
Preheat oven to 450 degrees
Add slivered almonds to a large pan or skillet and spread in a single layer. Toast nuts over medium heat until lightly browned and fragrant, stirring frequently. Transfer almonds to a paper towel lined plate and set aside to cool.
On a medium-sized, rimmed baking sheet, combine the tomatoes, jalapeño, onion, garlic, chiles, smoked paprika and 2 Tablespoons olive oil. Season with Kosher salt and pepper and toss well to coat. Roast in the preheated oven for approximately 30-40 minutes, until vegetables are soft and caramelized.
Add the toasted almonds to a food processor and pulse until a paste forms. Add the roasted vegetables, 2 Tablespoons olive oil and Sherry vinegar and continue to pulse until the sauce is still chunky.
Preheat the grill or grill pan. Rub the swordfish with 2-3 Tablespoons of olive oil and season with Kosher salt and pepper. Once the grill is hot, add the swordfish steaks (you might need to do 2 batches if using a grill pan) and grill over med-high heat until charred and cooked to your desired doneness, approximately 4-5 minutes per side.
Serve each swordfish steak with a dollop of Romesco sauce and any extra served alongside.
I walked into Walgreens yesterday and could not believe my eyes. Their Halloween decorations were up already! Now I L O V E Halloween (especially making this spooky recipe), but it’s only mid-August and the first day of Fall is still over a month away. Sorry, but I am NOT ready to say goodbye to Summer just yet. Thankfully, this delicious recipe for Grilled Swordfish with Romesco Sauce helps make the transition from Summer into Fall not only painless, but extremely enjoyable.
While cooking on the grill is synonymous with Summer, the rich, oily texture of the swordfish and smoky, peppery Romesco sauce conjure thoughts and flavors of Fall. I love this culinary yin-yang that makes this delightful dish perfect for savoring the remaining weeks of Summer. And what’s better than enjoying great food with friends? We were fortunate to collaborate on this meal with some wonderful friends who just happened to have some fresh, delicious swordfish steaks on hand! As we prepared the sauce and fish, their beautiful daughter (who had just broken her arm, poor thing!) picked flowers from the yard at Chez Miskew to make a gorgeous arrangement featuring gardenias, jasmine and allamanda.
Romesco sauce originated in the seaside town of Tarragona in Northeastern Spain. The sauce is a mixture of almonds and hazelnuts, roasted red peppers, garlic, Sherry vinegar and olive oil that was invented by local fishermen. Using a traditional mortar and pestle, they would grind the ingredients together, much like an Italian pesto or French tapenade, to serve with the day’s catch. Over time, different variations of the sauce have emerged such as Salvitxada, which is Romesco that’s been thickened with garlic-rubbed, toasted bread. The hearty flavors and textures of the Romesco sauce also make an excellent accompaniment for chicken and beef as well.
The ideal wine pairing for Grilled Swordfish with Romesco Sauce is a dry, Spanish white wine that mirrors its flavors and texture like the Bodegas Palacio Cosme Palacio White Rioja. Made from a blend of Viura and Malvasia grapes, this lovely wine has fragrant aromatics of pear and citrus and a creamy, rich texture that mirrors that of the swordfish. The wine also has a delightful spiciness, thanks to a little time spent in French oak, and notes of almond and citrus that highlight the acid and nutty flavors in the sauce beautifully. When pairing food and wine I usually like to stick with the tenet, “If it grows together it goes together,” whenever possible (like here and here). However, if you’re unable to find a white Rioja to pair with this dish, a full-bodied white like a New World Chardonnay with a kiss of oak will also make a very nice pairing.
I hope you enjoy our recipe for Grilled Swordfish with Romesco Sauce and that it helps you make the seasonal transition seamlessly! Do YOU have any recipes that get you through the Summer to Fall transition? If so, I’d LOVE to hear about them in the Comments sections below.
Bon appétit,
The post Grilled Swordfish with Romesco Sauce appeared first on The Glamorous Gourmet.
If it could only be like this always - always Summer, the fruit always ripe.
One of the things I love most about late Summer is the oodles of fabulous ripe fruit…especially my personal favorite, nectarines! There's just something about the smell of a perfectly ripe nectarine. When I hold it up to my nose, close my eyes and inhale, it's intoxicating, sweet perfume takes me back to childhood and happy Summer memories of plucking ripe nectarines straight off the tree and gobbling them down on the spot.
One of my favorite ways to enjoy the abundance of fruity deliciousness is through recipes that truly let the fresh ingredients shine. So, I'm super happy to share one of my favorite Summertime Sweets with you: Nectarine Thyme Crumble. There's just nothing like an uncomplicated crumble to showcase ripe Summer fruit! And thankfully, they couldn't be easier to make.
A crumble is a simple dessert consisting of cooked fruit topped with a crumbly mixture of butter, flour and sugar which is then baked in the oven until the topping is crisp and deliciously browned. The dish originated in Britain during World War II when the ingredients for pie pastry were scarce and it has remained popular to this day due to its utter yumminess. Of course in true GG fashion, I’ve made one boozy addition to glam up the flavors and included a delightfully frothy, Italian sparkling wine to pair it with.
You definitely need to serve a warm crumble with ice cream, which begins to melt the minute it hits the dessert - #sheerdeliciousness! In addition to nectarines, a crumble can also be made with a variety of fruits such as apples, blackberries, peaches, rhubarb and plums. I especially like baking them in a cast iron pan which gives the dessert a deliciously rustic touch and makes a great presentation but you can also use a glass baking dish instead.
For maximum enjoyment, use the ripest nectarines you can get your hands on. And be sure to purchase an extra one to indulge in as you slice the fruit for the recipe ~ it’s NO use trying to resist, nor should you have to! And whenever I make fruit desserts I like to add a little liqueur to enhance the flavor and bump up the complexity a notch. For this recipe, I add a little J Vineyards Pear Liqueur which beautifully enhances the flavor of the nectarines but feel free to use something you already have on hand - citrusy Grand Marnier or even a floral elderflower liqueur like St. Germain would also work nicely.
To pair with your Nectarine Thyme Crumble, I highly recommend a Moscato d'Asti, a delightfully frothy, semi-sparkling wine from Italy's Piedmont region. The Italians refer to this type of wine as "frizzante," meaning the wine is slightly sparkling and not quite as bubbly as Champagne.
And since the dessert itself is only lightly sweet, the wine's delicate flavors of peach, citrus and honey complement the crumble beautifully while the subtle, frothy effervescence adds a delightful texture to the pairing experience. Some of my favorite Moscatos include the Michele Chiarlo Nivole Moscato d'Asti and La Spinetta Moscato d'Asti "Biancospino" and "Bricco Quaglia."
I hope you enjoy this recipe for Nectarine Thyme Crumble as much as we do and I'd also love to know, what are YOUR favorite Summer flavors and/or desserts? Please let me know in the Comments section below! Just scroll on down there to the little box and let me know. xo
"SUMMERTIME SWEETS: NECTARINE THYME CRUMBLE"
Author: Stephanie Miskew | The Glamorous Gourmet
Serves: 6
This recipe fits nicely in a 10" cast iron pan & pairs nicely with a Moscato d'Asti from Italy's Piedmont region.
Ingredients
6 ripe nectarines, thinly sliced
6 Tablespoons granulated sugar
1 1/2 Tablespoons freshly squeezed lemon juice
6 thyme sprigs, plus extra for garnish
3/4 cup all purpose flour
4 Tablespoons light brown sugar
2 Tablespoons wheat germ
1/4 cup butter, softened
1 Tablespoon pear brandy or other similarly flavored liqueur
Kosher salt
Instructions
) In a large bowl, toss the sliced nectarines, granulated sugar, lemon juice, thyme sprigs and a pinch of Kosher salt. Let marinate for 1 hour.
) Preheat over to 375 degrees. In another bowl, combine the flour, brown sugar, wheat germ and a pinch of Kosher salt. Work the softened butter into the mixture with your fingers until it has the consistency of sand. Spread the mixture out evenly on a baking sheet, making sure the clumps are of similar sizes so they cook evenly.
) Bake the streusel in the oven for approximately 10-15 minutes, stirring 1-2 times, until the mixture is lightly and evenly browned. Set aside to cool.
) Spoon the nectarine mixture, including the thyme and any accumulated juices, into a 10" cast iron pan. Bake for approximately 20 minutes, until the fruit is softened and the juices are bubbling.
) Scatter the streusel on top of the nectarine mixture in the cast iron pan and bake for an additional 5-10 minutes until browned and bubbly. Garnish with additional thyme sprigs and serve with generous scoops of vanilla ice cream.
One of the things I love most about late Summer is the oodles of fabulous ripe fruit. Specifically peaches, plums and, my personal favorite, nectarines! There’s just something about the smell of a perfectly ripe nectarine. If I hold it up to my nose, close my eyes and inhale, it’s intoxicating perfume just takes me back to childhood and happy Summer memories. One of my favorite ways to enjoy this fruity deliciousness is through recipes that really let the fresh ingredients shine. So, I’m super happy to share one of my favorite Summertime Sweets with you: Nectarine Thyme Crumble.
There’s just nothing like a crumble to showcase delicious Summer fruit! And thankfully, they couldn’t be easier to make. A crumble is simply a dessert consisting of cooked fruit topped with a crumbly mixture of butter, flour and sugar which is then baked in the oven until the topping is crisp and deliciously browned. The dish originated in Britain during World War II when the ingredients for pie pastry were scarce and it has remained popular to this day. A crumble is often served with ice cream, which begins to melt the minute it hits the warm dessert – sheer deliciousness! In addition to nectarines, a crumble can also be made with a variety of fruit such as apples, blackberries, peaches, rhubarb and plums. I especially like baking a crumble in a cast iron pan which gives it a deliciously rustic touch but you can always use a glass baking dish instead.
For maximum enjoyment, use the ripest nectarines you can get your hands on. Be sure to purchase an extra one to indulge in as you slice the fruit for the recipe – they are soooooo delicious! Whenever I make fruit desserts I really like to add a little liqueur to enhance the flavor and bump up the complexity. For this recipe, I add a little J Vineyards Pear Liqueur which beautifully enhances the flavor of the nectarines. If I’m using citrus, however, I’ll usually add some Grand Marnier, an orange-flavored liqueur made from a blend of Cognac brandy, distilled essence of bitter orange and sugar. Or, if I’m using raspberries and/or blackberries, I love to add some Chambord, a liqueur from the Loire Valley made from red and black raspberries, Madagascar vanilla, honey and cognac. By all means, feel free to experiment with different liqueurs you have on hand to discover combinations that makes your palate smile.
To pair with the Nectarine Thyme Crumble, I highly recommend a Moscato d’Asti from Italy’s Piedmont region. Since the dessert is not cloyingly sweet and allows the natural flavor of the fruit the shine through, this wine’s light sweetness and delicate flavors of peach, citrus and honey complement it nicely. These wines are also what the Italians call “frizzante,” or slightly sparkling. They are not quite as bubbly as Champagne, but have a subtle, frothy effervescence that adds a delightful texture to the wine as well as whatever it’s paired with. We especially like the Michele Chiarlo Nivole Moscato d’Asti and La Spinetta Moscato d’Asti “Biancospino” and “Bricco Quaglia“.
I hope you enjoy this Summertime Sweets recipe for Nectarine Thyme Crumble as much as we do! I’d also love to know, what are YOUR favorite Summer flavors and/or desserts that you enjoy this time of year? Please do tell in the Comments section below!
Bon appétit,
The post Summertime Sweets: Nectarine Thyme Crumble appeared first on The Glamorous Gourmet.
We're in the home stretch of Summer and it is H-O-T here in South Florida! Even as a native Floridian, I can't remember it ever feeling quite this hot and humid. Thankfully, the evenings have been rewarding us with a delightful coastal breeze that blows in off the ocean, offering a little respite from the scorching days. To combat the infernal temperatures, we've been opting for lighter, preferably chilled food and drink and for that reason, I really wanted to share this delicious Citrus, Honeydew, Fennel & Olive Salad that's become a Summer essential here at Chez Miskew.
This delightful salad offers a veritable symphony of Summer flavors and textures. Juicy wedges of ruby red grapefruit and orange complement the savory fennel while the plump, bright green Castelvetrano olives add a briny contrast that is ultimately refreshing. For those of you who also believe we eat with our eyes first, this salad is a sight to behold, featuring harmonious hues of pink, orange and green. In order to make this salad you'll need to know how to segment or supreme citrus. This is a super easy technique that you'll be so happy you mastered (check out this video from Saveur.com)! Before beginning, I highly recommend putting your citrus fruit in the fridge to chill for about 20-30 minutes (or even overnight) which will make it much easier to work with.
For wine lovers, a crisp, dry white or fruity, dry rosé is perfect for pairing with this Citrus, Honeydew, Fennel & Olive Salad. My recommendations include:
Minerally Sancerre or Pouilly-Fumé from France's Loire Valley
Dry, fruity Provencal rosé
Crisp Italian whites like Vermentino, Vernaccia or Verdicchio.
Fruity, citrusy California Sauvignon Blanc
Wines with crisp, citrusy notes will harmonize with the salad's flavors and you'll have a delightful pairing on your hands. This Citrus, Honeydew, Fennel & Olive Salad is so visually appealing it would make a great choice for al fresco entertaining or a romantic dinner at home a deux. No matter when you serve it, I hope you enjoy it as much as we do. What are your favorite foods to enjoy during the sweltering Summer months? Please let me know in the Comments section below!
“CITRUS, HONEYDEW, FENNEL + OLIVE SALAD”
Author: Stephanie Miskew | The Glamorous Gourmet
Serves: 4
Serve with a bright, crisp unoaked white wine such as Sauvignon Blanc or a dry, fruity Provencal rosé.
Ingredients
1 teaspoon grated orange zest
1 Tablespoon freshly squeezed orange juice
2 teaspoons freshly squeezed lemon juice
2 Tablespoons good olive oil, plus more for drizzling
1 1/2 lb. Honeydew melon, rind and seeds removed and very thinly sliced, preferably on a mandoline
1/2 fennel bulb, thinly sliced, preferably on a mandoline
1 Ruby red grapefruit, segmented
1 Navel orange, segmented
2-3 Tablespoons chopped fennel fronds
1/2 cup brined green olives (preferably Castelvetrano), pitted & very coarsely chopped
1/3 cup pistachios, shelled & coarsely chopped
1/2 cup freshly grated Parmigiano-Reggiano cheese
Kosher salt & freshly ground black pepper
Instructions
) In a small plastic container with a tight-fitting lid add the orange juice, lemon juice and 2 Tbsp. olive oil. Shake vigorously to combine and then season with Kosher salt and pepper to taste. Set aside.
) Add sliced honeydew melon, fennel & olives to a large bowl, drizzle with a little of the vinaigrette and toss gently to coat.
) Transfer to serving bowl and top with orange zest, citrus segments and fennel fronds. Drizzle with more vinaigrette, sprinkle with grated Parmigiano-Reggiano cheese and season to taste with Kosher salt & freshly ground black pepper.
) Serve salad with any extra cheese and/or vinaigrette on the side.
We’re in the home stretch of Summer and it is H-O-T here in South Florida! Even as a native Floridian, I can’t remember it ever feeling this oppressively hot and humid. Thankfully in the evenings a delightful coastal breeze blows in off the ocean, offering a little respite from the scorching days. To combat the infernal temperatures, we’ve also been reaching for lighter, preferably chilled food and drink. For that reason, I really wanted to share this delicious Citrus, Honeydew, Fennel & Olive Salad that’s become a Summer essential here at Chez Miskew.
This delightful salad offers a veritable symphony of Summer flavors and textures. Juicy wedges of ruby red grapefruit and orange complement the savory fennel while the plump, bright green Castelvetrano olives add a briny contrast that is ultimately refreshing. For those of you who also believe we eat with our eyes first, this salad is a sight to behold featuring harmonious hues of pink, orange and green. In order to make this salad you’ll need to know how to segment or supreme citrus. This is a super easy technique that you’ll be so happy you mastered (check out this video from Saveur.com)! Before starting, put your citrus fruit in the fridge to chill for about 20-30 minutes (or even overnight) which will make it much easier to work with.
For wine lovers, a white or rosé wine with bright fruit and a crisp acidity would be the perfect choice to pair with our Citrus, Honeydew, Fennel & Olive Salad. A minerally Sancerre or Pouilly-Fumé from France’s Loire Valley or a refreshingly dry Provencal rosé would be fabulous. From the US, a California Sauvignon Blanc would also be a wonderful choice. Stick with a wine with crisp, citrusy notes which will harmonize with the salad’s flavors and you’ll have a delightful pairing on your hands.
This Citrus, Honeydew, Fennel & Olive Salad is so visually appealing it would make a great choice for al fresco entertaining or a romantic dinner at home a deux. No matter when you serve it, I hope you enjoy it as much as we do and that it offers you some solace from the heat this Summer. What are your favorite foods to enjoy during the sweltering Summer months? I’d love to hear so please let me know in the Comments section below!
Bon appétit,
The post Citrus, Honeydew, Fennel & Olive Salad appeared first on The Glamorous Gourmet.
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