Recipes

All recipes by Nancy Johnson


Wine commentary by Gary Twining

  • Pork Souvlaki with Tzatziki Sauce

    This is a delicious Greek dish that can be made with chicken as well. Serve with rice that has been cooked in chicken broth and tossed with toasted pine nuts.

    2 medium-sized pork tenderloins, cut into 2-inch chunks

    1 large yellow zucchini, cut into chunks

    1 large green zucchini, cut into chunks

    3 cups chicken broth

    4 TBSP lemon juice

    2 TBSP olive oil

    1 tsp dried oregano

    1/2 tsp dried thyme

    1/2 tsp sea salt

    1/2 tsp pepper

    4 garlic cloves, peeled and crushed

    In a large bowl, mix chicken broth, lemon juice, olive oil, oregano, salt, pepper and garlic. Transfer half the marinade to another bowl. Stir in pork and marinate, refrigerated, one hour. Toss zucchini with the remaining marinade. Marinate at room temperature 30 minutes.

    Thread meat and zucchini alternately on skewers. Discard meat marinade. Save vegetable marinade to baste skewers while grilling. Grill 8 minutes per side, basting occasionally, until meat is cooked through and browned. Serve with Tzatziki Sauce. Serves 4.

    Tzatziki Sauce

    1 small cucumber, peeled, seeded, grated and patted dry

    2 cups Greek yogurt

    3 cloves garlic, minced

    1 TBSP fresh dill or mint

    In a small bowl, mix cucumber, yogurt, garlic and dill or mint. Serve with Souvlaki.

    Gary – The mix of herbs in both the marinade and the Tzatziki sauce would complement an herbal white with crisp acidity to stand up to the creamy and sour Greek yogurt. Sauvignon Blanc would be a good choice, as would Vernaccia, Fiano, Verdejo or Rueda. Or try a crisp white from Greece, such as Moscophilero or Robola, since the recipe is Greek. A white that is less herbal but crisp, such as Greco, Txakoli, Marsanne/Roussane, sparkling wine or Pinot Gris, would also be lovely.

     

  • Peach-Glazed Chicken Skewers

    If the peaches are too ripe, they will fall off the skewers, so choose fruit that is not quite ripe. Although this recipe calls for peaches, you can use nectarines. Change it up by substituting apricot preserves and fresh apricots or orange marmalade and thin-skinned orange wedges. Alternatively, cook the chicken on skewers and grill fresh peach halves and pineapple slices separately. Keep an eye on the kebabs because the sugary glaze can burn easily. The easy-to-make glaze is also delicious brushed on grilled or sautéed salmon.

    1/2 cup peach preserves
     

    1/2 cup soy sauce
     

    1 tsp grainy mustard
     

    4 chicken breast fillets, cut into 2-inch chunks
     

    2 nearly ripe peaches or nectarines, pitted and cut into large chunks
     

    1 TBSP canola oil

    In a saucepan, whisk preserves, soy sauce, and mustard over medium heat until preserves melt. Set aside.

    In a large bowl, toss chicken and peaches with oil. Alternately thread chicken and peaches on skewers. Grill over medium heat about 4 minutes, turning several times. Brush with glaze and continue grilling until chicken is cooked through, about 4 more minutes. Serves 4.

    Gary – The sweet glaze suggests a wine with a hint of sweetness, though the cooking process, the salt in the soy and the mustard will also help to lessen the impact of the dish’s overall sweetness.

    A Kabinett or Spätlese Riesling from Germany or lightly sweet Chenin Blanc would offer the yin/yang of acidity and sweetness that would enhance this dish, as would some of the softly sweet sparkling wines and reasonably priced white blends.

    Softly dry whites with fruity overtones could also work, such as the new style of dry Moscato from Malaga, Prosecco and other wines that are just off dry. Consider also floral wines such as Godello and Viognier.

     

  • Steak Fajitas

    A “fajita bar” is an entertaining way to serve a crowd. Set out large warmed flour tortillas, sour cream, lettuce, tomato, shredded Monterey Jack cheese, salsa, guacamole, black beans, pickled jalapeno peppers, sliced olives, corn, hot cooked rice and chopped cilantro. The bigger and more overstuffed the fajita, the better!

    3 strip steaks, thinly sliced
    2 TBS ancho or regular chili powder
    2 TBS fresh lime juice
    2 TBS Worcestershire sauce
    1 tsp chipotle-flavored hot sauce, or to taste
    3 TBS olive oil, divided
    1 large red onion, peeled and sliced
    2 green bell peppers, sliced
    2 sweet red peppers, sliced
    4 cloves garlic, minced
    1/2 tsp salt
    1/4 tsp pepper
    Minced cilantro, for garnish

    Preheat oven to 300 degrees.

    In a large bowl, mix chili powder, lime juice, Worcestershire sauce, hot sauce and 1 TBS olive oil. Toss with steak slices.

    Heat 1 TBS olive oil in skillet. Sauté steak slices over medium-high heat until nearly medium rare. Remove from skillet and keep warm in a 300-degree oven.

    Add remaining olive oil to skillet. Sauté onion and peppers over medium-high heat until softened, scraping up browned bits. Add garlic, salt and pepper. Cook until garlic is softened.

    Serve steak and peppers on a large platter, garnished with cilantro. Serve with warmed flour tortillas, lettuce, tomato, cheese and all the fixings.

    Serves 6

    Gary: Any red that you might enjoy with red meat could pair with this entrée, though the softer reds with mellow tannins would be most appropriate. Garnacha/Côtes du Rhône, Zinfandel (usually higher in alcohol), Cabernet, Tempranillo, Sangiovese, Pinot Noir with richness and lower acidity, Syrah/Shiraz and similar reds would all work.  Considering the chili powder and flavors, you might want a young version of your favorite wine to stand up to the dish, as an older, more delicate red could be overwhelmed and the time you spent aging it wasted. This might also be the time for a big white, like an oaky Chardonnay with its lower acid and intensity of flavor for the white wine lovers, a unique and refreshing marriage.

  • St. Patrick’s Day Feast

    Why does St. Patrick’s Day magically make us all Irish? St. Paddy, one of the patron saints of Ireland, wasn’t even a native (he was Welsh), but according to legend left his mark when he illustrated the concept of the Christian Holy Trinity with the three-leafed shamrock. Read Entire Recipe…

  • Guinness Beef Stew

    This beer-braised stew is even better the second day, so it’s a great make-ahead dish for a St. Paddy’s Day party. Although beef is used in this recipe, for a traditional Irish stew, use lamb.

    1 large onion, sliced
    2 TBS canola oil
    2 1/2 lbs boneless beef chuck or lamb shoulder, cut into cubes
    Salt and pepper to taste
    2 cloves garlic, pushed through a garlic press
    1 bay leaf
    1/2 tsp dried thyme
    1/2 tsp dried oregano
    1 bottle Guinness beer
    1 TBS Dijon mustard

    In a Dutch oven, in hot oil, sauté the onions until translucent and tender. Add the beef or lamb and brown on all sides. Season with salt and pepper. Add garlic and sauté about 1 minute. Add bay leaf, thyme, oregano, Guinness and mustard. Bring to a boil, scraping up browned bits. Reduce heat, cover and simmer 1 1/2 hours or until meat is tender, adding a bit more Guinness or water if needed. Remove bay leaf. Serve in shallow soup bowls over mashed potatoes or noodles.

    Gary: The richness of the Guinness and the lamb calls for a rich, round red wine with plenty of flavor and mellow tannins. Syrah/Shiraz, Cabernet Sauvignon, Merlot, Petit Verdot, Malbec are all fine choices. Dolcetto would be a fine call, as would a plump and plummy Garnacha/Grenache or Monastrell. Older wines are also fine with this dish, and their richness and nuances would be enhanced by it. 

  • Irish Soda Bread

    With minimal kneading and no yeast, rustic soda bread is one of the easiest breads you’ll make. A tablespoon of caraway seeds or a handful of raisins can be added to the dough if desired.

    3 1/2 cups all purpose flour
    1 tsp baking soda
    3/4 teaspoon salt
    1 1/2 cups buttermilk
    Butter for serving

    Preheat oven to 425

    In a large bowl, mix flour, baking soda, salt and buttermilk. Gather dough into a ball. Place on lightly floured surface and knead just until bread holds together, about 1-2 minutes. Shape into a 6-inch round and place on a baking sheet that has been coated with cooking spray. Using a sharp knife, cut an X in the top of the dough. Bake until golden brown, about 35 minutes. Loaf should sound hollow when tapped. Cool slightly and serve warm with butter.

  • The Big Easy

    The cuisine of New Orleans is as rich, fascinating and versatile as the vibrant people who inhabit the Crescent City.

    Cajun cuisine originated with the French Acadians of Nova Scotia who settled in the bayous around New Orleans in the 18th century. Taking its cues from Acadian French cuisine, Cajun cooking has evolved over the years, with culinary contributions from Spanish, African, Choctaw and Chickasaw cultures.

    If Cajun cooking is rooted in simplicity, creativity and economy, Creole cuisine is the sophisticated and somewhat exotic city slicker, the popular foods of New Orleans itself.

    Read Entire Recipe…

  • Blackened Catfish

    Blackened seafood was popularized by New Orleans chef Paul Prudhomme in the mid-‘80s. Today it can be found on menus all over the country. Be sure to turn on the fan while cooking the fish, as this method will create smoke. The results are worth it though and even better when served with the creamy corn dish, Maque Choux.

    Read Entire Recipe…

  • Maque Choux

    This recipe is believed to be from the Choktaw Indian tribe of Louisiana. Best made with fresh summer corn, it is also very good when made with canned or frozen corn during the winter. If using fresh corn, be sure to scrape the “corn milk” from the cob and add to the pan for extra flavor. Add crawfish or shrimp for a to-die-for entrée.

    Read Entire Recipe…

  • Pecan and Mandarin Orange Salad

    Pecans are found all over the South, including Louisiana. A side of fresh salad greens with toasted pecans and mandarin oranges is a delicious way to cool the heat of Cajun cuisine. A version of this salad can be found at many Louisiana restaurants. Northern cooks would use white sugar in the dressing, but Louisiana cooks add dark brown sugar, giving it a darker, smokier and more mysterious flavor.

    Read Entire Recipe…

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Featured Recipes

  • Fabulous Fondue

    Recipes by Nancy Johnson

    Wine Commentary by Gary Twining

    Fondue is a great excuse for lingering over the holiday table late into the evening. The original slow food, it’s usually accompanied with side dishes for nibbling such as nuts, crudités with dip, shrimp with cocktail sauce or tiny meatballs in sweet and sour or marinara sauce. For an all-fondue dinner, begin with cheese, move on to beef and finish dinner with chocolate fondue.

    Gary: The casual presentation of the communal fondue pot lends itself to friendship and leisure. Whether you are drinking some of the best wine in your cellar or fresh and younger wines that simply are pleasant to enjoy, consider the main component of the fondue and pair your wines accordingly.

    Emmentaler and Gruyére Cheese Fondue

    This is the classic cheese fondue, brought to America by the Swiss. Along with dry white wine, kirsch is the traditional spirit used, although cognac is a fine substitute. Experiment by adding chopped olives, slivered almonds, finely minced caramelized onions and garlic, sautéed scallions, bits of bacon or pimiento. Although traditionally served with bite-size chunks of crusty French bread for dipping, fruit and lightly blanched vegetables will also work.

    8 oz Emmentaler cheese, grated

    8 oz Gruyére cheese, grated

    2 cups dry white wine

    3 TBS kirsch

    1 TBS cornstarch

    Nutmeg or paprika, to taste

    Crusty French or Italian bread, cut into bite-size chunks

    In a small bowl, mix kirsch with cornstarch and set aside. In a separate bowl, mix cheeses together and set aside.

    In a large saucepan, heat white wine over medium heat until hot but not boiling. Add cheese mixture gradually, stirring to melt. When cheese is melted, remove from heat and stir in kirsch mixture. Season with nutmeg or paprika. Transfer to fondue pot and serve with bread and long forks for dipping. Serves 4.

    Gary: These mild cheeses would suggest a crisp sparkling wine or almost any light white wine. Try some Swiss wines, if you can find them. A crisp Grüner Veltliner, dry Riesling, Pinot Gris or Gewurztraminer all should be quite lovely. A restrained Sauvignon Blanc from Sancerre or Bordeaux with a light herbal note and elegance would also be an exceptional choice.

    Beef Tenderloin Fondue

    The secrets to a successful hot-oil fondue are to use an electric pot that can be safely brought to the appropriate temperature and to serve a variety of sauces for dipping. The fondue forks become very hot, so provide guests with extra utensils to remove the meat from the fork. The fondue pot should not be more than half-filled with oil; be sure to follow manufacturer’s instructions.

    2 lb beef tenderloin, cut into bite-sized pieces

    French bread

    Chipotle Mayonnaise (recipe follows)

    Ginger Soy Dipping Sauce (recipe follows)Lemon Parsley Butter (recipe follows)

    In electric fondue pot, heat oil to 375 degrees. Cook one piece of beef per fork. Blot beef with paper towel before serving. Serve with a variety of sauces, dips, compound butters and crusty French bread. Serves 4.

    Chipotle Mayonnaise

    1 canned chipotle chile with adobe sauce, minced

    1 garlic clove, crushed and minced

    Pinch sea salt

    1 cup good quality store-bought mayonnaise

    1 TBS minced cilantro

    In a bowl, mix chipotle chile, garlic, salt and mayonnaise. Garnish with cilantro.

    Ginger Soy Dipping Sauce

    1 cup soy sauce

    2 tsp minced fresh ginger

    1 clove garlic, crushed and minced

    1 tsp toasted sesame oil

    ½ tsp sugar

    1 scallion, sliced

    In a bowl, mix all ingredients.

    Lemon Parsley Butter

    ½ cup unsalted butter, softened

    2 TBS minced fresh Italian parsley

    1 tsp grated lemon zest

    1 TBS fresh lemon juice

    Sea salt and freshly ground pepper, to taste

    In a medium bowl, combine all ingredients with a spatula. Scrape the butter into a ramekin or small serving bowl. Refrigerate until firm. Guests may melt the butter over the hot beef or spread it on the bread.

    Gary: Though the focal point is the beef, the sauces could lend themselves to a different wine choice for each. With the Chipotle Mayonnaise, I would look for a soft red with moderate to good acidity, such as Garnacha or Tempranillo from Spain, a southern Rhône with its round flavors, a ripe Shiraz from Australia or Malbec from Argentina. For the Ginger Soy, I’d go with a youthful red such as a round Merlot; one of the mellower Italian reds without too much tannin, such as those from Tuscany that have recently begun to include international varietals; or a Washington red blend. The Lemon Parsley Butter is a flexible condiment, but I would suggest a recent vintage of Cabernet/Bordeaux, Malbec, Shiraz/Syrah, Dolcetto or Aglianico.

    The Best Chocolate Fondue

    The success of chocolate fondue depends largely on the quality of chocolate, so buy the best. While chocolate can be melted in the microwave, best results are obtained by using the old fashioned double boiler method. If serving with bananas, apples or pears, toss fruit with a few spoonfuls of lemon juice to prevent browning. Dessert fondue pots are smaller ceramic pots, heated with a candle.

    ¾ cup whipping cream (35% fat)

    12 oz good quality chocolate, chopped

    2 TBS Kahlua, Bailey’s, Amaretto or Grand Marnier

    Cubes of angel food or pound cake, marshmallows, graham crackers, shortbread, fresh fruit, dried apricots, pineapple and mango.

    In a double boiler over hot water, heat cream until warm. Add chocolate, stirring until melted. Remove from heat. Stir in liqueur. Transfer to dessert fondue pot. Serve with accompaniments. Serves 4.

    Gary: Dessert wine is perfect for this course. Make sure that the wine is rich and sweet to stand up to the richness of the chocolate (lightly sweetened dark chocolate is preferred). Look to the Moscatos of Piedmont and Spain’s Montilla region. Any botrysized wine would be lovely, like a German Riesling at an Auslese-or-above level or a Sauternes/Barsac from Bordeaux. In cooler weather, break out those Portos, particularly old dated Tawnys, for a classic match.

  • Dinner on a Stick

    Recipes by Nancy Johnson
    Wine Commentary by Gary Twining

    Nothing says summer better than a sizzling kebab from the grill. There is an art to preparing skewered food so that the vegetables cook through and the meat doesn’t turn to charcoal. First, cut the meat into large 2-inch chunks. Then, choose vegetables that will cook at about the same pace as the meat. Zucchini, cherry tomatoes, small mushrooms and soft fruits will usually brown in sync with tender meat. Peppers, potatoes, onions and other slower-cooking items may need to be parboiled or cooked on a separate skewer over indirect heat. Take advantage of the grill’s side burner to parboil or sauté accompaniments. If using wooden skewers, soak in cold water for one hour to avoid scorching on the grill.

    Gary – Nancy’s advice against scorching is appropriate, as charred food and vegetables can bring out bitter flavors in both the food and the wine. Remember that overcooking can also easily ruin seafood and that any food will continue to cook until it cools. Keep in mind the impact that bastes, marinades, flavorings, seasonings, herbs, sauces and condiments will have on the flavor of your entrée, and take that into account when choosing wine.

    Remember that sweetness in the food can make your wine seem tannic or drier and harsh. As the weather warms serve both whites and reds cooler than normal as they will show better, be more refreshing, and will retain an appropriate service temperature in the glass longer in the heat. As always, the wine/food match is focused on the main entrée or course being served, not the side dishes.

    Grilled Beef Kebabs

    Sauté mushrooms, peppers and onions on the side burner. A sliced tomato salad with a drizzle of buttermilk ranch dressing is a nice accompaniment. The steak can also be threaded with a slice of bacon that has been lightly sautéed. Place the bacon on the skewer first and weave around the beef chunks.

    1 onion, chopped
    3 cloves garlic, chopped
    1/3 cup beef broth
    1/3 cup olive oil
    3 TBSP tomato paste (freeze the rest)
    1 tsp sea salt
    1 tsp sugar
    1/2 tsp black pepper
    2 lbs top sirloin steak, cut into 2-inch chunks

    In a food processor, process onion, garlic, beef broth, tomato paste, salt, sugar and pepper until smooth.

    In a large bowl, mix beef and marinade together. Marinate, refrigerated, for 1 hour. Remove meat from marinade. Discard marinade. Thread meat onto skewers. Grill over medium high heat 15 minutes or until medium rare and lightly charred, turning skewers every few minutes. Serves 4.

    Gary – I would look for a soft red wine with expansive flavors for this entrée, but any dry red wine that fits your tastes will work. A good Côtes du Rhône/Garnacha, Bordeaux/Cabernet/Merlot or red blend, Malbec, Syrah/Shiraz, Aglianico, Zinfandel or Tempranillo would enhance the meat and be pleasant to sip while you enjoy the meal, company and weather.

    Grilled Lemon Shrimp with Baby Red Potatoes

    Try to find colossal shrimp for this dish, ideally weighing in at about 14 – 15 shrimp per pound. Serve this elegant entrée with Grilled Baby Red Potatoes (recipe follows) and Caesar salad.

    1/2 cup fresh lemon juice
    1 TBSP lemon zest
    1/2 tsp kosher salt
    1/2 cup olive oil
    24 (about 1 1/2 lbs) colossal shrimp with tails, peeled and deveined

    In a large bowl, whisk lemon juice, lemon zest and salt. Whisk in olive oil. Add shrimp and toss to coat. Marinate in refrigerator for 1 hour. Thread 6 shrimp on each of 4 long skewers. Discard marinade. Grill shrimp over medium heat 2-3 minutes per side or until shrimp are pink and cooked through. Serves 4.

    Gary – I would echo the lemon flavor in the marinade by choosing a crisp and flavorful white wine. Riesling made in a softly dry style from Australia, Alsace, Germany, Oregon, California or Ohio would be a good match, as would be a crisp, unoaked Sauvignon Blanc/Sancerre, Chardonnay or Grüner Veltliner. A dry Chenin Blanc/Savennières or crisp Italian white would also be a very enjoyable and pleasant paring.

    Grilled Baby Red Potatoes

    The potatoes are boiled before grilling to speed along cooking time. Change the flavor by omitting the paprika and adding dried or fresh thyme, oregano or rosemary to the marinade.

    1 clove garlic, crushed
    1/2 tsp kosher salt
    1 tsp Dijon mustard
    1 TBSP lemon juice
    1 tsp Hungarian sweet paprika
    1/4 cup olive oil
    2 lbs baby red potatoes

    In a large bowl, mash garlic and salt together. Mix in mustard, lemon juice and paprika. Whisk in olive oil. Set aside.

    Bring a large pot of water to a boil. Add 1/2 tsp salt to water. Add potatoes and boil for 10 minutes or until just beginning to become tender. Drain. While still warm, cut potatoes in half. Toss potatoes with the garlic/oil mixture. Marinate 30 minutes at room temperature. Remove potatoes from marinade and place in a grill basket. Grill over medium heat 10 minutes per side or until tender and browned. Serves 4.

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