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Wine and Food Pairing Salad
Glass of WinePairing to compliment each other

Kenwood 2005 Merlot Sonoma Valley Jack London and Swordfish on a Rosemary Skewer on top of Potatoes

Presented by: Paula & Gary Frieders

Swordfish Recipe

2lbs swordfish
1 tbsp minced garlic
1 tsp dried time
½ balsamic vinegar
2 c olive oil
½ c chopped toasted walnuts
1 bay leaf cumbled
¼ tsp salt
For the marinade: combine the garlic, thyme, balsamic vinegar and chopped walnuts in a nonreactive mixing bowl. Wisk in oil a little at a time add the bay leaf salt and peppter Place the swordfish in a non reactive container or a 1 gallon zip lock bag Pour the marinade over the swordfish and refrigerate o1-2 hours

Remove the swordfish and thread it onto prepared rosemary sprigs Trim the rosemay sprigs so the woody part is smooth and just a few leaves remain attached at the ennd wrap the leaves in a twist of foil

To grill lightly brush the grill with vegetable oil Lay the swordfish kabobs on the ggrill and cook for 6-8 min turning often and basting with the warm marinade Because of the the high oil content baste sparingly to avoid grill flare up. Serve at room temp or hot ladle some of the marinade over fish before serving.

Lentils with sun drired tomatoes and bacon

Bacon cut into ¼ inch pieces
1 small garlic clove minced
1 small onion chopped
2 celery stalks chopped
2 carrots peeled and chopped
1 c dried lentils
½ c sundried tomatoes julienned
1 bay leaf
3 cups chicken stock low or unsalted
1 tbsp balsamic vinegar
¼ c chopped parsley

In a heavy pot over medium heat cook the bacon until it is cooked crisp Remove the fat and drain and reserve sauté the garlic onion carrots and celery in the bacon fat for 3 min to soften add the lentils bay leaf and tomatoes along with the stock and vinegar bring yto a boil then lower the heat so the liquid simmers cook for about 20 minutes or until the lentils are just tender

Season to taste with salt and pepper stir in parsley and serve.

Portabello Mushroom Scalloped Potatoes

5 Cups russet potatoes peeled and sliced 1/8” thick (3-4 potatoes
6 tbsp butter
1 lb fresh portabello mushrooms, stemmed and chopped coarsely
1 ½ tsp salt
1 ½ tsp cracked black pepper
6 tbsp Madeira wine
1 tbsp fresh rosemary minced
½ medium yellow onion peeled and diced ¼” thick
1 C half and half
1 C Parmesan/Romano/Asiago cheese grated (can be purchased blended)
¼ C butter, cut into pea-sized cubes

Preheat oven to 350 degrees, grease an 8x8x2 baking dish with 2tbsp butter.
Place the sliced potatoes in a large bowl of cold, stir them to remove the starch then drain off the water. Fill the bowl again with cold water, stir and let the potatoes sit until all the ingredients are ready

In a sauté pan melt butter over medium-high heat and cook the mushrooms with ½ tsp each of salt and pepper, stirring for 6-8 minutes until dry and browned. Add the Madeira and rosemary and toss over the heat for one minute. Remove from the heat and divide into tree equal portions. Prepare the onion and butter and divide into three equal portions. Divide the remaining salt and pepper, milk and cheese as well and set aside for assembly

Drain the potatoes. Working quickly so they won’t turn color dry the ptato sliced between paper towels and divide into 3 equal portions. Layer the first group of potato slices on the bottom of the baking dish. Then layer 1/3 portion of the mushrooms, onions, cheese and cubed butter in that order. Drizzle with 1/3 of the milk. Repeat layering 2 more times. Cover with foil and place in the middle of your preheated oven. Bake for approximately 50 minutes or until the center of the potatoes can be pierced with a fork with a little resistance. Uncover and bake 10 minutes or longer until the potatoes are brown. Remove from the oven and cover and let rest (warm) for 30 minutes. Source: Kenwood Vineyards Kitchen Collection (recipe card that came with wine shipment)

Nutritional Info: bad for you…but lots of calcium and vitamins.

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