Valentine’s Day is right around the corner and if you’re looking for the perfect dish to seduce your Valentine – look no further. Our recipe for Steak au Poivre à Deux and Roasted Rosemary Garlic Potatoes paired with a deliciously seductive red wine will ensure an evening of endless possibilities! Steak au Poivre is a classic French dish that consists... Read More
The post Valentine’s Day Deliciousness: Steak au Poivre à Deux & Roasted Rosemary Garlic Potatoes! appeared first on The Glamorous Gourmet.
With Snowmageddon inflicting some pretty miserable weather on us this Winter, it seems like the perfect time to hunker down at home and enjoy some fabulous food and wine! Our "Perfect Pairings" segment explores the delicious depths of flavor and highlights combinations that synergize beautifully together. There's nothing like discovering a "1+1=3" combination that really make your palate sing! And why should that experience only be enjoyed at a fancy restaurant? Our "Perfect Pairings" are easily prepared at home where you can savor them with your friends and family...and take all of the credit! This installment features succulent, pan-seared Crispy Chicken Thighs with Bacony Spinach and Escarole paired with two (yes, TWO!) delectable wines.
The recipe is what I'd call a "comfort food compromise" in which decadent, skin-on poultry thighs are paired with the bright flavor of spinach and escarole studded with bits of smoky bacon and finished with a squeeze of lemon. Chicken thighs are some of the most underused comfort food ingredients EVER! They are utterly delicious and relatively inexpensive when compared with the ever-in-demand chicken breast and there's nothing like the sound they make hitting the screaming hot oil in a pan (for some gratuitous chicken thigh porn, please click here!). This Winter, why not try substituting thighs for your recipes which call for chicken breasts? You'll immediately have a more hearty, filling dish which is perfect for the season's frigid weather.While my tasting panel (ahem, my husband Steve and I) usually agrees on one final wine to pair with a particular dish, in the case of our lovely, crispy chicken thighs, we were deadlocked on two: a rosato from Southern Italy and a Pinot Noir from California's Russian River Valley. Whenever I see any incarnation of pork in a recipe, I immediately think rosé; the fruity flavors and bright acidity of these dry, pink wines resonate with it in almost any form. In this case the 2014 Leone de Castris "Five Roses" Rosato from Puglia (which we recently served at our Swank Farms dinner), a deep pink rosé made from the Negroamaro grape, synergized with everything in this dish from the bacon to the squeeze of lemon. The 2013 J Vineyards Pinot Noir from California's Russian River Valley on the other hand, had delicious dark cherry fruit and smoky earth elements which were sheer perfection with the smoky, bacony greens and meaty chicken thighs. So depending on your vinous preferences, you have two gems to pick from!
I hope you enjoy our latest "Perfect Pairing" and find the time to prepare it this Winter in the comfort of your own home. In the event these two wines aren't readily available to you, ask your local wine merchant for wines that are similar and they should be able to hook you up. For previous installments of our "Perfect Pairings" segment, please click here and, as always, thanks for reading!Bon appétit,
"Crispy Chicken Thighs with Bacony Spinach & Escarole"Serves 6-88 large bone-in, skin-on chicken thighs2 Tablespoons good olive oil8 slices, thick-cut bacon, coarsely chopped2 shallots, finely chopped1/2 teaspoon crushed red pepper flakes or more to taste2 heads of fresh escarole, torn into large pieces3 big handfuls of baby spinach2 lemonsKosher salt & freshly ground black pepper1.) Season chicken liberally on both sides with Kosher salt and freshly ground black pepper. Heat olive oil in a large skillet over medium-high heat.2.) Once oil starts to shimmer, place chicken thighs skin side down into the hot pan and cook until golden and crisp, approximately 10-12 minutes. Turn thighs over and cook an additional 8-10 minutes until cooked through. Cook thighs in two batches of four at a time and pour off excess fat in the pan between batches. Remove cooked thighs to a foil-covered plate and set aside.3.) Pour off fat from the hot skillet and add bacon and cook until brown and crispy, about 7-10 minutes. Add shallots and red pepper flakes to the pan and toss to coat.4.) Add large handfuls of escarole to the pan, letting each bunch wilt slightly before adding more. Remove pan from the heat before adding the last bunch of escarole and baby spinach and then toss to coat with the deliciousness in the pan. Season greens to taste with Kosher salt and pepper.5.) Divide escarole among the plates, top with a chicken thigh and serve with lemon wedges.
With Snowmageddon inflicting some pretty miserable weather on us this Winter, it seems like the perfect time to hunker down at home and enjoy some fabulous food and wine! Our “Perfect Pairings” segment explores the delicious depths of flavor and highlights combinations that synergize beautifully together. There’s nothing like discovering a “1+1=3” combination that really make your palate sing! And why should that experience only be enjoyed at a... Read More
The post “Perfect Pairings”: Crispy Chicken Thighs with Bacony Spinach & Escarole Paired with 2 Perfect Wines! appeared first on The Glamorous Gourmet.
If you're like me, a main focus of January is undoing the indulgence of the holiday season. As a year long fan of indulgence, however, I never like it to actually FEEL that way! Our latest "Fast & Fabulous" recipe for Oregano Marinated Chicken Paillard & Greek Salad is perfect for eating healthy without sacrificing one iota of flavor. This delicious dish features succulent grilled chicken cutlets served with a salad of crunchy romaine hearts, briny Kalamata olives, crispy cucumber and spicy pepperoncini studded with chunks of tangy feta cheese. While the preparation itself is fast, the chicken requires a bit of marinating, only 30 minutes to 2 hours, and it'll be perfectly delicious!
Chicken paillard is just a fancy way of referring to a piece of chicken that has been pounded thin so that it can be quickly sautéed or grilled. Because this is a "Fast & Fabulous" recipe, just purchase chicken cutlets which have been sliced thin so you don't have to do the pounding yourself. Standard chicken breasts are usually too thick to cook thoroughly in a pan or on a grill so in the interest of time, it's better to go with the thin sliced cutlets.
As for wine, I like the saying "if it grows together, it goes together" and a Greek white wine would be perfect with this recipe. We like the 2014 Semeli Moschofilero Feast from Peleponnese, Greece made entirely from the indigenous Moschofilero grape. It has bright notes of citrus and white flowers as well as a crisp, food-friendly acidity which harmonizes beautifully with the flavors of the salad. Alternatively, a wine with similar characteristics such as a crisp, tangy Sauvignon Blanc would also work nicely with this dish. I hope you enjoy our latest "Fast & Fabulous" recipe and to see more of these time saving, culinary gems, just click here.
PRINT RECIPE"OREGANO MARINATED CHICKEN PAILLARD + GREEK SALAD"
Serves 4-6
INGREDIENTS
For the chicken:
2 Tablespoons good olive oil
1 teaspoon dried oregano
Juice of 1 lemon
4-6 boneless, skinless chicken cutlets
Kosher salt & freshly ground black pepper
For the dressing:
1/2 cup good olive oil
3 Tablespoons red wine vinegar
Juice of 1 lemon
2 cloves of garlic, smashed & skin removed
1 1/2 teaspoons dried oregano
Kosher salt & freshly ground black pepper
For the salad:
3 hearts of romaine lettuce
3-4 ripe tomatoes, seeded and chopped into 1/2-inch chunks
1 English cucumber, peeled and cut in half lengthwise, then cut into 1/2-inch chunks
3/4 cup pitted Kalamata olives, coarsely chopped
1/2 cup feta cheese, cut into 1/2-inch chunks
10-12 pepperoncini peppers
INSTRUCTIONS
In a gallon-size ziploc bag or baking dish combine ingredients to marinate the chicken including the lemon juice, olive oil, oregano, a few pinches of Kosher salt and grinds of freshly ground black pepper. Add the chicken cutlets to the bag or dish and combine so that all sides of the chicken are coated in the mixture. Pop into the refrigerator to marinate for at least 30 minutes and up to 2 hours.
For the dressing, combine all the ingredients in a resealable plastic container and shake well to combine. Store in the refrigerator until ready to use, will last in the refrigerator for up to one week.
Assemble the salad by removing the tops and bottoms from romaine hearts and cutting them into 1-inch slices and place in large salad bowl. Add additional ingredients including chopped cucumber, tomatoes, olives, feta and pepperoncini to the salad and store in the fridge (for up to an hour), covered with a damp paper towel until ready to serve.
Heat a non-stick skillet or grill pan over med-high heat. Remove chicken cutlets from the bag or baking dish and add to the skillet, 2 to 3 at a time depending on the size of your pan. Cook until cutlets are golden brown and cooked through, about 3-4 minutes a side.
To serve, place a cooked chicken cutlet in the center of each plate. Toss salad and then top each cutlet with a generous portion of the salad and dress to taste.
If you’re like me, a main focus of January is undoing the indulgence of the holiday season. As a year long fan of indulgence, however, I never like it to actually FEEL that way! Our latest “Fast & Fabulous” recipe for Oregano Marinated Chicken Paillard & Greek Salad is perfect for eating healthy without sacrificing one iota of flavor. This delicious dish features succulent grilled chicken... Read More
The post Fast & Fabulous: Oregano Marinated Chicken Paillard & Greek Salad appeared first on The Glamorous Gourmet.
Our latest Fast & Fabulous recipe was inspired by the post-Thanksgiving nirvana of leftovers! Nothing's better than leftovers, am I right? This recipe for Roasted Chicken, Sage, Mushroom & Caramelized Onion Salad can handle just about any leftover you have on hand: chicken or turkey, sage, mushrooms, cranberry, onions and even gravy if you're feeling particularly decadent. Bring. it. on!!!As luck would have it, this dish also pairs brilliantly with any leftover wine you might have on hand - you can even use a leftover white wine to deglaze the pan! A Pinot Noir is especially delicious if you choose to add the dried cranberries but a Chardonnay with a kiss of oak would also be crazy delicious. Then of course there's sparkling wine, don't even get me started! Just have fun and make it your own and stay tuned for the Champagne deliciousness we have in store for you this December.Cheers,
"Roasted Chicken, Mushroom, Sage & Caramelized Onion Salad"Makes 4 servings2 cups pearled barley1/4 cups plus 2 Tablespoons good olive oil2 yellow onions, chopped2 cups chopped cooked chicken or turkey1 lb. mixed mushrooms, purchase pre-sliced & then roughly chop1/4 cup chopped fresh sage leaves1/2 cup dry white wine1/2 cup dried cranberries or cherries (optional)Kosher salt & freshly ground black pepperLemon wedges for serving1.) In a saucepan, cook pearled barley according to package directions until just tender, about 30 minutes. Drain and place in a large bowl.2.) In a large skillet, heat 2 Tablespoons olive oil over med-high heat. Add onion and saute until tender, approximately 5 minutes. Then, reduce heat to medium-low and cook until onions are light golden brown, approximately 10-15 minutes.3.) Increase heat to med-high again and add mushrooms to the pan with the onions. Saute until mushrooms are cooked and lightly browned, approximately 10-15 minutes. Then add chopped sage, chicken and dried cranberries to the skillet and stir well to combine. Cook until just heated through and add mixture to barley in the large bowl.4.) Return pan to burner and add wine to the pan. Bring to boil over med-high heat and stir well, getting all the browned bits off the bottom of the pan. Cook for an additional 3-5 minutes, until liquid is slightly thickened and then pour over the salad. Stir well to combine and season liberally with Kosher salt and freshly ground black pepper. 5.) Serve in large bowls, drizzled with olive oil with lemon wedges.
Our latest Fast & Fabulous recipe was inspired by the post-Thanksgiving nirvana of leftovers! Nothing’s better than leftovers, am I right? This recipe for Roasted Chicken, Sage, Mushroom & Caramelized Onion Salad can handle just about any leftover you have on hand: chicken or turkey, sage, mushrooms, cranberry, onions and even gravy if you’re feeling particularly decadent. Bring. it. on!!! As luck would have... Read More
The post Fast & Fabulous: Roasted Chicken, Sage, Mushroom & Caramelized Onion Salad appeared first on The Glamorous Gourmet.
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