Bordeaux Wines’ Super Bowl Recipes: Sweet Italian Sausage Meatballs

FILED UNDER: Food and Wine Recipes, Know Your Bordeaux

Michael Toscano Sausage Meatballs

While wings are ubiquitous with Super Bowl Sunday, we dare say that meatballs are a more satisfying (and cleaner) alternative to Buffalo wings. Whether you’re hosting a viewing party this weekend or simply have a hankering for some hearty comfort food, Chef Michael Toscano’s recipe for Sweet Italian Sausage meatballs are sure to satisfy. 

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Bordeaux Wines’ Super Bowl Recipes: Tarte Flambeé

FILED UNDER: Food and Wine Recipes

Bordeaux Wines Tarte Flambee

Last Thanksgiving, we asked Chef Michael Toscano, Executive Chef and Partner of NYC’s Perla and Jeffrey’s Grocery, and Bordeaux Wines’ Culinary Ambassador, for a seasonalrecipe to kick off the big day. He came back with this savory Tarte Flambée, sure to please any crowd. 

As we sifted through our recipe archives for Super Bowl worthy dishes, this easy to make flambeé sat at the top of the list. Pro-tip: Try substituting gluten free flour for a G-Free version of this savory flatbread. 

Refer to Patrick Cappiello‘s wine pairing suggestions to amp up your appetizer! 

May the best team win! 

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Chef Michael Toscano’s Tarte Flambée [RECIPE]

FILED UNDER: Food and Wine Recipes, Holidays

Tarte Flambee Wine

With Thanksgiving just a few days away, we asked Chef Michael Toscano, Executive Chef and Partner at two of New York City’s buzziest restaurants, Perla and Jeffrey’s Grocery and Bordeaux Wines’ culinary ambassador, for a seasonal, unexpected recipe to kick off the big day. He came back with this savory Tarte Flambée, sure to please any crowd. 

Save the recipe below and refer to Patrick Cappiello’s wine pairing suggestions to amp up your appetizer! 

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4 Bordeaux Reds To Pair With Pizza Tonight

FILED UNDER: Buying & Choosing Wine, Food and Wine Recipes, Know Your Bordeaux
Image via Evan Sung / The New York Times

Image via Evan Sung / The New York Times

Whether you’re ordering in, taking out, or pan-frying up at home (see recipe from New York Times’ Mark Bittman), we think Thursday nights are prime for pizza. And, when it comes to wine pairing, affordable, young reds are definitely the way to go. Specifically, value red Bordeaux provides the right balance of accessible structure – tannins, body – with a smooth and fruit forward finish that complements the flavor and texture of pizza. Have we inspired your Thursday dinner plans yet? 

If so, read on for 4 affordable Bordeaux reds to pair with your pizza tonight: 

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Crispy Potatoes! [RECIPE]

FILED UNDER: Food and Wine Recipes
Crispy Potatoes
Serves 16
The hottest dish off Pearl & Ash's menu? The unexpectedly satisfying Crispy Potatoes.
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Ingredients
  1. Porcini Oil
  2. 2 1/2 cups olive oil
  3. 3 Tbsp. porcini powder
  4. Porcini Salt
  5. 8 Tbsp. kosher salt
  6. 2 Tbsp. porcini powder
  7. Porcini Mayo
  8. 2 egg yolks
  9. 2 Tbsp. lemon juice
  10. 1 Tbsp. white wine vinegar
  11. 1 1/2 Tbsp. Dijon mustard
  12. 1 tsp. salt
  13. 4 cups vegetable oil
  14. 4 cups porcini oil
  15. Crispy Chorizo
  16. 4 oz. frozen chorizo sausage
  17. Crispy Potatoes
  18. 3 quarts vegetable oil (for frying)
  19. 16 Idaho potatoes, peeled and cubed
  20. Chopped chives for garnish
Instructions
  1. Porcini Oil
  2. Whisk together ingredients until evenly incorporated and set aside. Shake well before serving.
  3. Porcini Salt
  4. Mix kosher salt and porcini powder and set aside.
  5. Porcini Mayo
  6. Combine egg yolks, lemon juice, white wine vinegar, mustard, and salt in a food processor. Slowly blend in vegetable and porcini oil. Thin the mixture with 1 1/2 cup water, added in a steady stream. Continue until all ingredients are combined.
  7. Crispy Chorizo
  8. Preheat oven to 140 degrees. With a microplane, thinly slice frozen chorizo. Place slices on a baking sheet and lightly toast until crisp.
  9. Crispy Potatoes and Assembly
  10. Blanch diced potatoes in boiling water until fork tender and let cool.
  11. Pour 2 inches of oil into a deep pot. Fry potatoes at 375 degrees until crispy, about 30-60 seconds, then shake off the excess oil and transfer to a bowl. Dress with Porcini Oil and season with Porcini Salt immediately.
  12. Cover the potatoes with Porcini Mayo, top with chopped chives and Crispy Chorizo to finish.
Notes
  1. Dare to be different with this elevated take on potatoes for Labor Day!
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