Good Day Cafe: wine pairings - FOX 29 News Philadelphia | WTXF-TV

Good Day Cafe: wine pairings

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Pairing the right wine with summer dishes can be the icing on the cake to a delicious meal.

Brooklyn Bangers:

Nino Franco Faive Rose '10

Drouhin Chorey les Beaune '10

Salmon Tartar:

Miner Family Viognier '11

Peter Zemmer Riesling '11

Pork Chop:

Ricasoli "Albia" Rose '11

Cusumano Nero D'Avola '11

SUMMER WINE TIPS

Drink light white wines: Pinot Grigio, Riesling and Sauvignon Blanc

Red Wines: Beaujolais, Dolcetto and Chianti

Young Barbera or Zinfandel - for Burgers, hot dogs and Pizza

Store wines in a cool dark area, avoid the sun.

Brooklyn Bangers Slammin Sausages

- Sausage cooking rule - warm sausage in water at bottom of pan. When water evaporates, the sausage is done

Brooklyn Banger Spicy Beef Sausage- Spicy Slaw

½ Napa Cabbage outer leaves removed- cut in half and sliced finely

1 Red onion- peeled and thinly sliced

2 medium Carrots-peeled and shreded

½ clove of garlic- finely chopped

4 Scallions- cleaned- the bottom sliced finely, the tops coursely

½ cup sour cream

1T ginger- grated

2T dijion mustard

Zest of two lemons chopped fine

½ cup parsley leaves or cilantro leaves- rough chop

salt and Black pepper

lemon juice to taste

1) In a large bowl combine the cabbage, red onion, carrot, and scallions- toss well

2) in a small bowl combine garlic, ginger, sour cream, mustard, and lemon zest

3) now season the cabbage mix with salt and pepper- toss well- then add the herbs - toss well

4) To finish add the sour cream mixture- mix well- then season with the lemon juice

5) Taste for seasoning - serve

Brooklyn Banger Cheese Brat- Potato Salad

2# Yukon Gold potatoes peeled and diced

½ pound bacon cut into ¼ in matchsticks

1 clove garlic chopped fine

1 small red onion diced small dice

2T sugar

¼ cup grainy mustard

champage vinegar to taste

Black Pepper and salt to taste

1 Cup parsley leaves rough chop

Brooklyn Banger Wiesswurst-with jazzed up Sauerkraut, mustard

32 oz. Jar of Saurkraut

1 large white onion sliced

1 granny smith apple peeled and grated

2 garlic cloves sliced

½ of slab bacon

2 cups white wine

1T caraway seeds

4 juniper berries crushed

1 large carrot

½ pound Yukon potatoes

1) add bacon to a medium size sautee pan render over a medium heat.

2) When the bacon begins to brown add the onion, garlic, caraway seed, and juniper berries. Stir the onions and cook until they are soft and sweet, add the apple and the white wine. cook for 5 minutes. Now add the saurkraut

3) Stir the mixture then add the carrots and potatoes and cook over a medium low heat until the potatoes are tender.

King Salmon Tartar

1 ½ # king salmon Filet Skin off

1T seeded and diced jalapenos

3T Diced Shallots

1T lemon zest

!/4 cup cilantro leaves

½ cup diced jicama

salt

Lime juice to taste

2 ripe haas Avocados seed and peeled

Olive oil

1) Place the Salmon filet in the freezer for 30 minutes- then with a sharp knife dice the salmon carefully in to 1/8 inch squares.

2) Place the salmon in a non- reactive bowl. add shallots, lemon zest, jicama, jalapenos, and olive oil. Gently mix together. Now season to taste with salt, Mixing very gently. set in fridge.

3) Now thinly slice the avocados length wise divide the slices between the six chilled salad plates. Each plate should have 3 slices shingled on the bottom- season them with a squeeze of lime and a sprinkle of salt.

4) now divide the salmon between the six plates carefully placing the tartar over the avocado- now drape avocado slices over the tartar on each plate. Drizzle with olive olive, a squeeze of lime juice and a sprinkle of chili.

Grilled Pork Chop-Anson Mills Farro, Apricot Mostarda, and Bitter greens

Marinade for Pork Chops

6 Double cut pork chops

3 cloves garlic thinly sliced

3 shallots peeled and thinly sliced

Zest of one orange and juice

Zest of one lemon

3T picked thyme

2T Course ground Black Pepper

2T finely ground coriander seed

Chili Flake to taste

½ Cup Olive oil

1) marinate chops two days before using-combine all the ingredients- make sure to evenly distribute marinade between the chops- store the chops in a non-reactive dish covered In the fridge for two days before using.

2) To cook the pork chops first remove the marinade and season the chops with salt and pepper- now get good grill marks on a clean preheated grill- once you have the marks- move the chops to a slow cooking part of the grill or finish in the oven. Once the chops are done to your liking- let them rest in a warm place for 10 minutes - than serve

Farro for the Pork Chops

2 cups Anson Mills slow roasted farro

1 small Spanish onion diced

1 clove garlic chopped

4 cups chicken broth, or water

Olive Oil

Salt and Pepper

butter

1) Sweat the onions and garlic in olive oil and butter until soft.

2) Add the farro and stir to coat the grains of farro with the butter and olive oil. Toast the farro for 5 minutes.

3) Add the chicken stock to the farro, stir and add a touch of salt. Cook over a medium heat until the farro is just tender about 20 minutes.

Apricot Mostarda

2 cups dried apricots diced

1 cup of water

½ cup of sugar

3T of whole yellow mustard seeds

Mustard oil to taste

1) Bring water and sugar to boil in sauce pan add the diced apricots turn off heat.

2) Stir the mustard seeds into the mixture- cool

3) Stir in mustard oil to taste- store in fridge but serve at room temp.

Bitter Greens

1 head of Raddicio leaves separated and washed

1 bunch of arugula stems removed and washed

2T olive oil

1 lemon

Black pepper to taste

To Serve- divide farro between 6 warm dinner plates- then place a pork chop on each plate scatter mostarda and dressed greens and serve.

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