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.
What do you do when you're hosting an outdoor dinner party for 200 discerning South Florida foodies and the forecast calls for rain...and lots of it? If you're Darrin and Jodi Swank, you don't panic...you simply move everything under a rustic, beautifully appointed pole barn and proceed to serve your guests a mouth watering, multi-course meal paired with delicious wine and prepared by some of South Florida's most acclaimed Chefs.
Such are the occasional travails of South Florida farming's most dynamic duo, Darrin and Jodi Swank, owners and proprietors of Loxahatchee's Swank Farms. In addition to providing some of the finest produce to many of our favorite local restaurants, their perpetually sold out "Swank Table" dinner series is back for another season. These special dinners feature some of South Florida's finest Chefs and Sommeliers and are definitely one of the hottest tickets in town. Culinary icons ranging from Chef Michael Schwartz of Miami's Michael's Genuine to Chef Nick Morfogen of Delray Beach's 32East have braved the bucolic splendor to prepare delicious, farm-inspired, family-style meals for appreciative foodies who have remained steadfastly loyal to the couple's culinary endeavors.
I've had the pleasure of participating as a featured Sommelier for Swank Table since 2013 and this season I'm honored to be slated for two dinners. The first, featuring a "Farm Stand" theme, was held on Sunday, January 10th and benefited the wonderful local charity, Season to Share, the Palm Beach Post's annual holiday campaign. For those who attended this magical evening, it was certainly a feast for the senses! Guests were greeted with a welcome drink prepared by Chris Martin, Mixologist of West Palm Beach's popular Avocado Grill. Martin crafted his concoction using Tito's specialty vodka and sweet green tea, garnished with lemon and mint. He had infused the vodka prior to the event and the fragrant, sweet aroma alone was intoxicating! Guests sipped and strolled the farm, cocktails in hand as the delightful strains of the superb featured band, the SOSOS got everyone in the mood to feast.
Diners were then treated to an assortment of eye-catching hors d'oeuvres which utilized the Swank's farm-fresh ingredients in the most creative and delicious ways. Chef Nicole Votano of Miami Beach's Dirt restaurant served a gorgeous Lemon Balm Ricotta and Strawberry Crostini with Cracked Black Pepper, Fennel Confit, Micro Basil and L'Estronell Olive Oil; Chef Tory Martindale of the Four Seasons in Palm Beach prepared "Atomic Turtle Eggs" which consisted of lobster and cheese stuffed spicy peppers wrapped in bacon and BBQ smoked; Chef Simon Stojanovic, Swank's Culinary Chef Liaison, created a delicious Spring Roll with Sriracha Sauce; and Michael Reidt, Chef/Owner of Miami's Pilgrim did a lovely, earthy Red and Golden Beet Carpaccio. Plated together, the four hors d'oeuvres created a stunning culinary mosaic! To pair with the diverse flavors and textures of the starters, I chose a delicious Italian rosé, the 2014 Leone de Castris "Five Roses" Rosato from Puglia. This wine is a blend of 90% Negroamaro and 10% Malvasia Nera with notes of ripe cherry, strawberry and raspberry and a delightfully crisp acidity.
Following the hors d'oeuvres, tours of the farm's growing operations and produce shopping from the event's featured vendors, guests were seated for dinner. The first course, prepared by Nicole Votano was Dirt's "Florida in Winter" Salad featuring Swank spicy greens, crisp broccolini, roasted curried cauliflower, sweet pickled cherry bomb peppers, coffee-rubbed cheddar and roasted shallot vinaigrette served alongside butternut squash and wild mushroom farro risotto. The dish paired marvelously with the 2014 Mastroberardino Mastro Greco di Tufo, a crisp, lean white wine from Italy's Campania region. The wine's naturally high acidity handled the variety of flavors perfectly.
Next up was Chef Michael Reidt's Grilled Tilefish with Caramelized Carrot Brandade and Jerk-spiced Crab Vinaigrette. This creative dish was accompanied by charred broccoli with blood orange gastrique and toasted ham crumbs and paired equally well with either our featured white or red wine. Yes, you heard me, I said fish and RED wine! I love to dispel the myth that white wine is the only proper pairing for fish and on this particular evening I poured the 2014 Mastroberardino Mastro Aglianico, a medium-bodied red wine made from the Aglianico grape. The wine's bright fruit and food-friendly acidity paired remarkably well with the grilled fish and its accoutrements.
For the final savory course, Chef Tory Martindale dished up an Espresso-rubbed NY Strip with Chili Seared Tuscan Kale. which was served alongside merguez cassoulet, mint chimmi, toasted pine nuts and cafe au lait sauce. With the variety of flavors in this dish, the Aglianico was a wonderful choice with its mild tannins and friendly fruit. Dessert was artfully created by Chef Arielle Curasi from Jereve @ EmKo in West Palm Beach consisting of Earl Grey Valrhona Milk Chocolate Mousse as well as a Port wine and chamomile poached pear. One thing is for sure, no one EVER leaves a Swank dinner hungry!
A special thank you to my Dream Team who came to help me pour wine again this year, Wayne Pasik, Eric Price and, of course, my husband Steve and if you like the sound of this magical meal, I really hope you can join us on Sunday, February 28th for "The Envelope Please..." dinner which will benefit the Palm Beach International Film Festival. This dinner is the same night as The Oscars so come have some fun with us before you go home and watch the awards. For more information on the event and/or to purchase tickets. please click here. I promise to be pouring some delicious wines...rain OR shine!Cheers,
What do you do when you’re hosting an outdoor dinner party for 200 discerning South Florida foodies and the forecast calls for rain…and lots of it? If you’re Darrin and Jodi Swank, you don’t panic…you simply move everything under a rustic, beautifully appointed pole barn and proceed to serve your guests a mouth watering, multi-course meal paired with delicious wine and prepared... Read More
The post A Fabulous “Farm Stand” Feast at Swank Farms! 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.
With the chill of Winter finally settling in, there's no time like the present to embrace our latest Wine Word of the Week: Fortified Wine. These delightful wines are generally hearty, rich in flavor and sure to warm you up from the inside out!
Introduced in the 17th century, fortified wines are wines which distilled spirits have been added to, usually in the form of a neutral grape spirit. Back in the day, it was discovered that adding spirits to wine was a way of enhancing its flavor and, perhaps more importantly at the time, preserving it during transportation which usually involved long voyages across the Atlantic. The antiseptic properties of the ethanol in the spirit protected the wine from spoilage in the unfavorable conditions.
Hailing from many different countries, fortified wines have a wide variety of flavor profiles and range in style from dry to sweet. Examples of fortified wines include Port (Portugal), Madeira (Portugal), Sherry (Spain), Marsala (Sicily) and Mistelle (France, US) among others. The level of sweetness desired in the finished wine will determine when the grape spirit is added. Since alcohol in the spirit is toxic to yeast, it will halt the fermentation process, leaving any remaining unfermented sugar in the finished wine.
Quite understandably, these wines have a much higher alcohol content than their non-fortified counterparts (Port clocks in at 20% ABV) and will also last much longer in the fridge after they are opened, usually about a month or so. While winemakers no longer need to preserve wine for long ocean voyages, they thankfully continue making these truly enjoyable wines which are also so rich in tradition.
For previous Wine Words of the Week, please click here and if you have a wine word you'd like to learn more about, please leave it in the comment section below!
Sign up to get the latest on sales, new releases and more …
© 2026 The Wine Atelier
