Last month’s installment of the “The Art of Wine & Food” series at the Museum of Art Ft. Lauderdale was themed “Passion for Pinot” and featured three different Pinot Noirs from three well-known wine regions: Oregon’s Willamette Valley; California’s Anderson Valley; and Burgundy’s Cote d’Or. I thought it was apropos to use the word “passion” in the title due to the polarizing effect this grape has on its fans whose fierce loyalty to their favorite region/style rivals that of the most avid sports fan. Each of our featured wines was accompanied by a delicious dish created specifically to pair with it by Chef Remy Gautier of Argentelle Catering. So why compare Pinot Noir from three different regions? My wine loving friends, it all has to do with a little concept called terroir.
“Terroir“ (pronouced tare-WAHR) is a French term which, loosely translated, means “a sense of place.” With respect to wine, it refers to the intersection of grape variety, soil type, climate and winemaking technique which come together to create a unique wine that, theoretically, cannot be produced anywhere else in the world. The art of blind tasting is based upon this concept, that wines can look, taste and smell a certain way depending on where they are produced. This allows even wines made from the same grape to be distinguished from one another based on a region’s known characteristics (i.e. Pinot Noir from Burgundy would be more earth-forward while Pinot Noir from California would be more fruit forward). In short, if a wine is said to express terroir, the wine is believed to represent where it comes from and is considered a “wine of place.”
The purpose of featuring three different Pinot Noirs from three different regions was to illustrate the concept of terroir and demonstrate how these wines look, smell and taste different from one another even though they are made using the same exact grape. We started with the New World wine regions (Willamette and Anderson Valley) and finished with what is perhaps the birthplace of terroir: Burgundy, France. In 2oo AD, winemaking was introduced to this region located in east central France. While at first under the control of nobility, the vineyards of Burgundy eventually became the charge of the Catholic church. The Benedectine monks, specifically the Cistercians, were the first to realize different vineyards produced different wines and that not all of them were created equal. It is their observations which are responsible for creating the vineyard landscape of this world renowned wine region and establishing the framework for the Burgundy cru system.
The newer of our two New World wine regions was Oregon’s Willamette Valley which was represented by the 2010 Biggio Hamina “Zenith Vineyard” Pinot Noir ($42) from Eola-Amity Hills, one of the Valley’s sub-AVAs. The Willamette Valley was established in 1984 and is the largest AVA in the state of Oregon. This geographical region benefits from the winds off the Pacific Ocean that enter through the Van Duzer corridor, a gap in the Oregon Coast Range, which moderates warm summer temperatures. The name Eola is a tribute to the windy conditions in the area, and is derived from Aeolus, the Greek god of wind.
Biggio Hamina was founded in 2007 by winemaker Todd Hamina and his wife Caroline Biggio and this winemaker’s goal is to let the terroir do the talking. During positions at Archery Summit, Elk Cove and Patton Valley, Hamina worked with some of Oregon’s most renowned winemakers including Adam Campbell, Gary Andrus and Sam Tannahill. This valuable experience greatly informed his style of winemaking which he describes as non-interventionist and as “hands-off” as possible.
The Zenith Vineyard is a volcanic site with alluvial soils known for producing wines with notes of red fruit and minerals. During a conversations with Hamina he described 2010 as an optimal vintage and his decision to harvest was dictated strictly by physiologic ripeness and was not influenced by any adverse, external factors. The 2010 Hamina Zenith Vineyard Pinot Noir was 47% whole cluster fermented and spent 24 months in barrel, resulting in a wine with perfumed aromas of red fruit preserves, potpourri and smoky minerals, with an exotic black cardamom nuance. This wine has an elegant character with raspberry and cherry-cola flavors and finishes with lingering floral notes and a hint of minerality. It paired deliciously well with Chef Remy’s Warm Wild Mushroom Salad with Truffle Vinaigrette.
Our next New World wine region was California’s Anderson Valley and our representative was the 2010 Copain “Les Voisins” Pinot Noir. Established in 1983, the Anderson Valley is located 10-15 miles from the Pacific Ocean and has a cool, coastal climate with a wide diurnal temperature shift, meaning warm, sunny days followed by cool nights. The region’s soils are primarily alluvial with clay and, together with the climate, create optimal conditions for growing cool climate grape varieties such as Chardonnay and Pinot Noir from which both still and sparkling wines are produced.
Copain was founded in 1999 by winemaker Wells Guthrie who chose the French word for “friend” or “buddy” as his winery’s name, based on his belief wine is an experience best shared with friends and family. Guthrie was deeply inspired by his time spent in France’s Northern Rhône valley, apprenticing with the renowned Rhône winemaker Michel Chapoutier. Guthrie’s goal today is to make some of the most balanced, low alcohol, and food-friendly wines in California. He achieves this through combining French sensibility with California fruit, focusing on the Anderson Valley and Mendocino County.
“Les Voisins” is French for “the neighbors” and the grapes for this wine hail from three neighboring vineyards which are planted on Franciscan sandstone soils. 2010 was an unseasonably chilly vintage which meant a slower ripening of fruit which ultimately produced wines with more structure and acidity. The 2010 “Les Voisins” Pinot Noir was aged in neutral French oak barrels and has lovely aromatics of red fruit and spice. On the palate, flavors of red and black cherry, cassis, cedar and a dash of smoke accompany silky, supple tannins and a bright acidity. The flavors complemented Roasted Chicken with Mushrooms beautifully.
Our final Pinot Noir of the evening came from Burgundy, represented by the 2011 Vincent Girardin Pommard “Les Vignots” ($50) from the Cote de Beaune. It is important to note. however, that in Burgundy you will never find the words “Pinot Noir” on the label. Because wines produced here are all about place red Burgundy is always assumed to be Pinot Noir.
Vincent Girardin is the 11th generation of a winemaking family whose origins date to the 17th century. Girardin began his career in 1982 with only 5 acres of vines and he has since grown his holdings to 54 acres as of 2010. Girardin is known for his pure, focused wines which represent one of the few sources of vinous value in this prohibitively priced wine region. Much like his fellow Burgundians, Girardin’s goal is to produce wines which respect the individuality of their terroirs.
The most prized vineyards in Burgundy are located in the Côte d’Or which is divided into the Côte de Beaune and the Côte de Nuits. Pommard is a commune in the Côte de Beaune known for producing powerful, richly flavored red wines. “Les Vignots” is a vineyard parcel in this region whose vines are 65 years old and soils are comprised of limestone and clay. Fermentation begins with natural yeasts and the wine is aged in French oak (10% new) for 14 months. The 2011 Girardin Pommard “Les Vignots” has a purplish-red color with fragrant aromas of dark fruit, violet and wet earth. On the palate complex flavors of black cherry, raspberry, spice and earth accompany a bright acidity and lingering mineral and spice-tinged finish. It paired wonderfully well with the classic Boeuf Bourguignon.
A very special thank you to Hank Hill of Four Hills Media for the fabulous video of our evening and the photos for this post! To see more of his wonderful work please visit www.fourhillsmedia.com. For information on purchasing any of our featured wines, please visit The Wine Atelier, our online wine boutique by clicking here. This week we are sfeaturing a selection of Pinot Noir and are offering 10% off your Pinot purchase of $100 or more! To receive the discount, just enter the code PINOT10 at checkout, offer is good through Sunday. So what’s your favorite region for Pinot Noir? Do tell in the comment section below – I’d love to hear from you!
Cheers,
Last May I asked my Mom friends what their ideal Mother's Day would look like. Almost unanimously, right after "sleeping in" they said "breakfast in bed" so I posted a delicious recipe for baked Blueberry French Toast that was very well received. This year I thought I'd continue the tradition and share another one of my favorite breakfast dishes that would make the perfect surprise for Mom: Neiman Marcus Popovers with Strawberry Butter.
If you're not familiar with the Neiman Marcus popover, let me give you a little background. Of course when I say Neiman Marcus I'm talking about the glamorous department store founded in Dallas, Texas in 1907 by Herbert Marcus Sr, his sister Carrie Marcus Neiman, and her husband A.L. Neiman. While the store has endured many changes since then, one of the most important was the addition of their first in-store restaurant in Dallas in 1953.
The success of the first restaurant led to the addition of others and today some of their most well-known restaurants include Zodiac in the flagship Dallas store (which celebrated its 60th anniversary last year), the landmark Rotunda restaurant overlooking Union Square in San Francisco, and Mariposa in Coral Gables, Florida. We are also fortunate to have a Mariposa at the Neiman Marcus store in Boca Raton which is the quintessential spot for "ladies who lunch," bridal and baby showers, or a quick bite after an arduous day of shopping.
Regardless of which restaurant you're at, in keeping with sacred Neiman Marcus tradition, you will be greeted with a warm, freshly baked popover accompanied by fragrant strawberry butter and a demitasse of flavorful, heart-warming chicken broth. This tradition dates back to the days of Helen Corbitt, a New York-born Chef hired to run the Neiman Marcus kitchen in 1955.
Stanley Marcus called her the "Balenciaga of food" and she was well known for her larger than life personality and how efficiently she ran her kitchen. Even today, many decades later, several of Corbitt's touches live on at Neiman Marcus which includes the sacred popovers and chicken broth.
But for those of you who are wondering, “What the ef is a popover already?” - I’m more than happy to explain. A popover is a heavenly, hollow roll made from an egg batter which is then baked in a special "Popover Pan" (pictured above & available at Williams-Sonoma). The pan is important because it gives the popover its signature shape which consists of a cylindrical, muffin-like base crowned with a voluminous “pouf” that’s crispy on the outside and hollow and airy on the inside.
Popovers can be made in either sweet or savory incarnations but for Mother's Day breakfast, the sweet version is the way to go. Fresh out of the oven, they look like misshapen, golden brown globes but on the inside, they are hollow and delicate with a deliciously mouth watering aroma. And once the strawberry butter hits the warm popover - forget about it. The result is positively intoxicating!
Because making popovers is a little time consuming, its probably best to pair them with something simple like a beautiful plate of sliced fruit or berries and/or maple glazed bacon depending on how Mom rolls (no pun intended!). I would advise making the strawberry butter the night before to cut down on prep the morning of. Also, be sure to read through the recipe once or twice. There are a few ingredients that need to be at room temperature and the batter need to rest for an hour halfway through the process which can be a big momentum killer if you're not expecting it.
If you find this recipe makes too many popovers for your celebration, it can be halved for future reference. But any extra popovers can easily be reheated in the microwave. Be sure to heat in increments of 10 seconds at a time until you get a feel for your microwave so you don't overheat them.
For something to drink, a rosé Champagne or other bubbly is sheer perfection! The flavors of the rosé pick up the strawberry notes of the butter beautifully. The J Vineyards Brut Rosé from California's Russian River Valley is a lovely choice as well as the Charles Ellner Brut Rosé Champagne. You can check out these wines as well as our other Mother's Day selections.
I promise a Mother's Day Breakfast in Bed menu featuring Popovers with Strawberry Butter and rosé Champagne will have you looking like Husband, Daughter, and/or Son of the year! Wishing all the fabulous Moms out there a truly delicious day!
Print Recipe"NEIMAN MARCUS POPOVERS WITH STRAWBERRY BUTTER"
INGREDIENTS
6 large eggs, at room temperature
3 1/2 cups of milk
4 cups all purpose flour
1 1/2 teaspoons salt
1 teaspoon baking powder
1 lb. unsalted butter, softened
1 1/4 cups strawberry preserves
INSTRUCTIONS
Beat the softened butter in a mixer until light and fluffy. Add strawberry preserves and beat until well combined. Put in the refrigerator until ready to use.
Preheat over to 350 degrees. Microwave the milk on high for 2 minutes, or until warm to the touch. Beat the eggs at medium speed for about 3 minutes, until foamy and pale in color. Slowly stir in the milk at low speed. Beat again for 2 minutes on medium speed. Let the mixture rest for 1 hour at room temperature.
Add the flour, baking powder and salt and mix until combined.
Spray the popover pan heavily with non-stick spray or grease with butter. Fill cups almost to the top with batter. Place popover pan on cookie sheet + bake for 15 minutes at 450 degrees, then reduce heat to 375 degrees and bake for 30-35 minutes more. Popovers should be a deep golden brown on the outside and airy on the inside. Serve hot with strawberry butter and Rosé Champagne!
Last May I asked my Mom friends what their ideal Mother’s Day would look like. Almost unanimously, right after “sleeping in” they said “breakfast in bed” so I posted a delicious recipe for baked Blueberry French Toast that was very well received. This year I thought I’d continue the tradition and share another one of my favorite breakfast dishes that would make the perfect surprise for Mom: Neiman Marcus Popovers with Strawberry Butter.
If you’re not familiar with the Neiman Marcus popover, let me give you a little background. Of course when I say Neiman Marcus I’m talking about the glamorous department store founded in Dallas, Texas in 1907 by Herbert Marcus Sr, his sister Carrie Marcus Neiman, and her husband A.L. Neiman. While the store has endured many changes since then, one of the most important was the addition of their first in-store restaurant in Dallas in 1953. The success of the first restaurant led to the addition of others and today some of their most well-known restaurants include Zodiac in the flagship Dallas store (which celebrated its 60th anniversary last year), the landmark Rotunda restaurant overlooking Union Square in San Francisco, and Mariposa in Coral Gables, Florida. We are also fortunate to have a Mariposa at the Neiman Marcus store in Boca Raton which is the quintessential spot for “ladies who lunch,” bridal and baby showers, or a quick bite after an arduous day of shopping.
Regardless of which restaurant you’re at, in keeping with sacred Neiman Marcus tradition, you will be greeted with a freshly baked popover accompanied by fragrant strawberry butter and a demitasse of flavorful, heart-warming chicken broth. This tradition dates back to the days of Helen Corbitt, a New York-born Chef hired to run the Neiman Marcus kitchen in 1955. Stanley Marcus called her the “Balenciaga of food” and she was well known for her larger than life personality and how efficiently she ran her kitchen. Even today, many decades later, several of Corbitt’s touches live on at Neiman Marcus which includes the sacred popovers and chicken broth.
A popover is an airy, hollow roll made from an egg batter which is baked in a “Popover Pan” (pictured above & available at Williams-Sonoma) which gives the roll its signature shape. Popovers can be made in either sweet or savory incarnations but for Mother’s Day breakfast, the sweet version is the way to go. Fresh out of the oven, they look like misshapen, golden brown globes of bread but on the inside, they are hollow and delicate with a deliciously mouth watering aroma. And once the strawberry butter hits the warm popover – forget about it. Positively intoxicating!
Because making popovers is a little time consuming, its probably best to pair them with something simple like a beautiful plate of sliced fruit or berries and/or maple glazed bacon depending on how Mom rolls (no pun intended!). I would advise making the strawberry butter the night before to cut down on prep the morning of. Also, be sure to read through the recipe once or twice. There are a few ingredients that need to be at room temperature and the batter need to rest for an hour halfway through the process which can be a big momentum killer if you’re not expecting it. If you find this recipe makes too many popovers for your celebration, it can be halved for future reference. Any extra popovers can be reheated in the microwave. Heat in increments of 10 seconds at a time until you get a feel for your microwave just so you don’t overheat them.
For something to drink, a rosé Champagne or other bubbly is sheer perfection! The flavors of the rosé pick up the strawberry notes of the butter beautifully. The J Vineyards Brut Rosé from California’s Russian River Valley is a lovely choice as well as the Charles Ellner Brut Rosé Champagne. You can check out these wines as well as our other Mother’s Day selections at our online store by clicking here. I promise this menu will have you looking like Husband, Daughter, and/or Son of the year. Wishing all the fabulous Moms out there a truly delicious day!
Cheers,
Neiman Marcus Popovers with Strawberry Butter
Ingredients:
6 large eggs, at room temperature
3 1/2 cups of milk
4 cups all purpose flour
1 1/2 teaspoons salt
1 teaspoon baking powder
1 lb. unsalted butter, softened
1 1/4 cups strawberry preserves
Beat the softened butter in a mixer until light and fluffy. Add strawberry preserves and beat until well combined. Put in the refrigerator until ready to use.
Preheat over to 350 degrees. Microwave the milk on high for 2 minutes, or until warm to the touch. Beat the eggs at medium speed for about 3 minutes, until foamy and pale in color. Slowly stir in the milk at low speed. Beat again for 2 minutes on medium speed. Let the batter rest for 1 hour at room temperature.
Add the flour, baking powder and salt. Spray the popover pan heavily with non-stick spray or grease with butter. Fill cups almost to the top with batter. Place popover pan on cookie sheet. Bake for 15 minutes at 450 degrees, then reduce heat to 375 degrees and bake for 30-35 minutes more. Popovers should be a deep golden brown on the outside and airy on the inside, Serve hot with strawberry butter.
This week's Wine Word of the Week is Vin de Pays and was suggested by Meiers Tambeau of Atlanta, GA. Thanks for the suggestion, Meiers!Vin de Pays, or "country wine" in French, is one of the levels of the French wine classification system. It was created in 1973 and finalized in 1979 with the goal of creating a classification which recognized and encouraged the production of wines superior to basic vin de table wines while also acknowledging the wine's regional identity. Vin de pays is one level above Vin de Table (table wine) but below Appellation d'Origine Contrôlée (AOC) and is the French national equivalent of the Europe-wide IGP or Indication Géographique Protégée (Protected Geographical Region).For a wine to qualify as Vin de Pays it must conform to the standards of the classification and meet certain criteria. The wine cannot be blended, it must be produced in limited quantities, it must be made of certain specified grape varieties, it must reach a certain minimum alcoholic strength, it must come from a specified geographic region and it must be submitted to and approved by a tasting panel. The Vin de Pays classification benefits both producers and consumers in that it gives the consumers clarity regarding the wine's provenance and it allows producers the opportunity to produce wines outside the strict constraints of the traditional AOC laws. Perhaps the most significant to consumers here in the US is that wines classified as Vin de Pays are permitted to label the wine according to the grape variety. This allows consumers the opportunity to purchase a French wine labeled with a grape variety they are probably familiar with such as Chardonnay, Merlot or Cabernet Sauvignon.The Vin de Pays classification is further subdivided into three levels of geographic specificity. The top regional level has six divisions which roughly correspond to existing wine regions. These include: Vin De Pays du Jardin de la France (Loire); Vin De Pays de L'Atlantique (Bordeaux, Dordogne, Charentais); Vin de Pays du Comte Tolosan (South-West); Vin De Pays d'Oc (Languedoc-Roussillon); Vin De Pays Portes de Mediterranee (Provence and Corsica); and Vin De Pays des Comtes Rhodaniens (Rhone Valley, Beaujolais, and Savoie). The Languedoc-Roussillon produces more than three-quarters of all Vin de Pays wine and in 2006, it made five times more Vin de Pays than AOC wine produced that year.About 80% of Vin de Pays wines are red, while white and rosé make up the balance. All of these wines are produced from 300 pre-approved grape varieties which are comprised mostly of International varieties (i.e. Cabernet Sauvignon, Syrah, Merlot, Chardonnay and Pinot Noir). Under the 2009 changes, a Vin De Pays grape variety must comprise at least 85% of the stated variety on the label; where two varieties are stated on the label, they must constitute the full 100% of the blend.Thanks again for your suggestion, Meiers, and I hope that helps! If you (yes, YOU) would like to suggest a word for our Wine Word of the Week segment, please leave it in the comment section below or on our Facebook Fan Page which you can access by clicking here. If we use your word, your name will be entered into our monthly drawing to win one month of The Wine Atelier’s “Explorateur” Wine Club but remember – you have to play to win so make your suggestion now!Cheers,
This week’s Wine Word of the Week is Vin de Pays and was suggested by Meiers Tambeau of Atlanta, GA. Thanks for the suggestion, Meiers!
Vin de Pays, or “country wine” in French, is one of the levels of the French wine classification system. It was created in 1973 and finalized in 1979 with the goal of creating a classification which recognized and encouraged the production of wines superior to basic vin de table wines while also acknowledging the wine’s regional identity. Vin de pays is one level above Vin de Table (table wine) but below Appellation d’Origine Contrôlée (AOC) and is the French national equivalent of the Europe-wide IGP or Indication Géographique Protégée (Protected Geographical Region).
For a wine to qualify as Vin de Pays it must conform to the standards of the classification and meet certain criteria. The wine cannot be blended, it must be produced in limited quantities, it must be made of certain specified grape varieties, it must reach a certain minimum alcoholic strength, it must come from a specified geographic region and it must be submitted to and approved by a tasting panel. The Vin de Pays classification benefits both producers and consumers in that it gives the consumers clarity regarding the wine’s provenance and it allows producers the opportunity to produce wines outside the strict constraints of the traditional AOC laws. Perhaps the most significant to consumers here in the US is that wines classified as Vin de Pays are permitted to label the wine according to the grape variety. This allows consumers the opportunity to purchase a French wine labeled with a grape variety they are probably familiar with such as Chardonnay, Merlot or Cabernet Sauvignon.
The Vin de Pays classification is further subdivided into three levels of geographic specificity. The top regional level has six divisions which roughly correspond to existing wine regions. These include: Vin De Pays du Jardin de la France (Loire); Vin De Pays de L’Atlantique (Bordeaux, Dordogne, Charentais); Vin de Pays du Comte Tolosan (South-West); Vin De Pays d’Oc (Languedoc-Roussillon); Vin De Pays Portes de Mediterranee (Provence and Corsica); and Vin De Pays des Comtes Rhodaniens (Rhone Valley, Beaujolais, and Savoie). The Languedoc-Roussillon produces more than three-quarters of all Vin de Pays wine and in 2006, it made five times more Vin de Pays than AOC wine produced that year.
About 80% of Vin de Pays wines are red, while white and rosé make up the balance. All of these wines are produced from 300 pre-approved grape varieties which are comprised mostly of International varieties (i.e. Cabernet Sauvignon, Syrah, Merlot, Chardonnay and Pinot Noir). Under the 2009 changes, a Vin De Pays grape variety must comprise at least 85% of the stated variety on the label; where two varieties are stated on the label, they must constitute the full 100% of the blend.
Thanks again for your suggestion, Meiers, and I hope that helps! If you (yes, YOU) would like to suggest a word for our Wine Word of the Week segment, please leave it in the comment section below or on our Facebook Fan Page which you can access by clicking here. If we use your word, your name will be entered into our monthly drawing to win one month of The Wine Atelier’s “Explorateur” Wine Club but remember – you have to play to win so make your suggestion now!
Cheers,
Looking for the perfect dish to savor this Cinco de Mayo? This Mexican-inspired Shredded Chicken, Black Bean, & Jalapeño Pizza is the perfect choice!There is much more to this holiday, however, than chips and guacamole. Cinco de Mayo, or "Fifth of May," is a Mexican holiday which commemorates May 5th, 1862, the date Mexican troops unexpectedly defeated the powerful French army outside the town of Puebla. Although this is an important date in Mexican culture that is recognized with great pride, Cinco de Mayo is actually not widely celebrated in Mexico. In fact, the largest Cinco de Mayo celebration in the world takes place in Los Angeles, California! Other cities known for their Cinco de Mayo celebrations are Denver, New York City and Houston.This delicious dish has lots of great flavor and is quite versatile as well. Feel free to add any of your other favorite Mexican-inspired ingredients such as cilantro or avocado and you can also prepare it for the vegetarian(s) in your life by simply omitting the chicken - it's THAT easy. In case you are looking for the perfect cocktail to pair with this dish, the Watermelon Jalapeño Margarita with Smoked Salt is an excellent choice (click here for the drink recipe)!Cheers, "Shredded Chicken, Black Bean & Jalapeño Pizza"Total prep & cooking time: 1 hour; Makes 4 servings1/2 lb cooked chicken, shredded or coarsely chopped (from a rotisserie chicken, or baked chicken tenders)1 cup canned black beans, drained & rinsed1/2 cup chopped roasted red peppers (from a jar or feel free to roast them yourself)1 garlic clove, coarsely chopped1 Tablespoon Chili powder1 lb pizza dough (widely available at grocery store bakeries)Cornmeal for dustingJarred jalapeño peppers (fresh ones would be too hot!)1/2 cup shredded Monterey Jack cheese1/2 cup shredded Cheddar cheese1/2 cup grapes tomatoes, halved1/4 cup pitted, sliced black olives1 scallion, thinly sliced1 cup shredded iceberg lettuceKosher saltSour cream for serving1. Set pizza stone on the bottom of the oven and preheat to 450 degrees. In a food processor, combine the black beans, roasted red peppers, garlic glove, chili powder and puree until smooth. Season to taste with kosher salt.2. Stretch the pizza dough to a 12-inch round and transfer to a cornmeal-dusted pizza peel. Spread the black bean puree on top of the dough, leaving a 1/2 inch border around the edge. Sprinkle with the chicken, cheese, jalapeños, tomatoes, black olives and scallion.3. Slide the pizza onto the preheated stone and bake for 12-15 minutes or until the bottom is crisp and the cheese is bubbling. Transfer the pizza to a work surface and top with the lettuce and serve with the sour cream. Cut into 4-6 wedges and serve immediately.
Looking for the perfect dish to savor this Cinco de Mayo? This Mexican-inspired Shredded Chicken, Black Bean, & Jalapeño Pizza is the perfect choice!
There is much more to this holiday, however, than chips and guacamole. Cinco de Mayo, or “Fifth of May,” is a Mexican holiday which commemorates May 5th, 1862, the date Mexican troops unexpectedly defeated the powerful French army outside the town of Puebla. Although this is an important date in Mexican culture that is recognized with great pride, Cinco de Mayo is actually not widely celebrated in Mexico. In fact, the largest Cinco de Mayo celebration in the world takes place in Los Angeles, California! Other cities known for their Cinco de Mayo celebrations are Denver, New York City and Houston.
This delicious dish has lots of great flavor and is quite versatile as well. Feel free to add any of your other favorite Mexican-inspired ingredients such as cilantro or avocado and you can also prepare it for the vegetarian(s) in your life by simply omitting the chicken – it’s THAT easy. In case you are looking for the perfect cocktail to pair with this dish, the Watermelon Jalapeño Margarita with Smoked Salt is an excellent choice (click here for the drink recipe)!
Cheers,
Shredded Chicken, Black Bean & Jalapeño Pizza
Total prep & cooking time: 1 hour; Makes 4 servings
1/2 lb cooked chicken, shredded or coarsely chopped (from a rotisserie chicken, or baked chicken tenders)
1 cup canned black beans, drained & rinsed
1/2 cup chopped roasted red peppers (from a jar or feel free to roast them yourself)
1 garlic clove, coarsely chopped
1 Tablespoon Chili powder
1 lb pizza dough (widely available at grocery store bakeries)
Cornmeal for dusting
Jarred jalapeño peppers (fresh ones would be too hot!)
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Cheddar cheese
1/2 cup grapes tomatoes, halved
1/4 cup pitted, sliced black olives
1 scallion, thinly sliced
1 cup shredded iceberg lettuce
Kosher salt
Sour cream for serving
1. Set pizza stone on the bottom of the oven and preheat to 450 degrees. In a food processor, combine the black beans, roasted red peppers, garlic glove, chili powder and puree until smooth. Season to taste with kosher salt.
2. Stretch the pizza dough to a 12-inch round and transfer to a cornmeal-dusted pizza peel. Spread the black bean puree on top of the dough, leaving a 1/2 inch border around the edge. Sprinkle with the chicken, cheese, jalapeños, tomatoes, black olives and scallion.
3. Slide the pizza onto the preheated stone and bake for 12-15 minutes or until the bottom is crisp and the cheese is bubbling. Transfer the pizza to a work surface and top with the lettuce and serve with the sour cream. Cut into 4-6 wedges and serve immediately.
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