Super Bowl Foods & Wine

The big game is happening this Sunday. Party food is high in calories, so we will all be chucking that diet we all started at the first of the year. Oh boy, I am looking forward to eating party food and drinking my fair share of some tasty wines. Oh yeah, and watching the Patriots and Seahawks battle for the title.

Don’t just stick to one type of wine, enjoy your Super Bowl party food with a variety of wines. If your friends are like mine the wine won’t go to waste. Start with a sparkling wine, Viognier, Pinot Gris or Sauvignon Blanc with the veggie tray or chips if you dare.

Work your way through the game with either a Merlot or Zinfandel and then a Cabernet Sauvignon while munching on the chili, burgers, meatballs and pizza.

Just because it is game day don’t forget the chocolate with a port or a sherry to complete a great party night.

Here is an infographic to help you pair up your party foods with your wines for the Big Game Day.

Wine-Pairings

Sour-Cherry-Stuffed Duck Breasts with Thyme

This festive duck roast is stuffed with a delicious sweet-and-sour cherry filling. Pair it with our Collectors Series Silvio Grasso Barolo 2011.

SERVINGS: 8 TO 10

Sour-Cherry-Stuffed Duck Breasts with ThymeINGREDIENTS

  • Four 1- to 1 1/4-pound whole boneless Muscovy duck breasts (see Note), skin scored in a crosshatch pattern
  • Kosher salt
  • 2 tablespoons unsalted butter
  • 1 small shallot, minced
  • 1 cup dried sour cherries (6 ounces)
  • 2 tablespoons sugar
  • 2 tablespoons balsamic vinegar
  • 1/4 cup finely chopped parsley
  • 1 1/2 tablespoons chopped fresh thyme
  • Freshly ground pepper

HOW TO MAKE THIS RECIPE

Lightly season the duck breasts all over with salt and set them skin side down on a large baking sheet. Refrigerate uncovered until the meat looks shiny, about 30 minutes.

Meanwhile, in a medium skillet, melt the butter. Add the shallot and cook over moderate heat, stirring, until just starting to brown, 4 minutes. Add the dried sour cherries and sugar and cook, stirring occasionally, until the sugar is dissolved and just starting to caramelize, 5 minutes. Add the vinegar and 1/4 cup of water and cook, stirring, until the liquid is absorbed, 3 minutes. Fold in the parsley and thyme and season the stuffing with salt and pepper. Let cool completely.

Preheat the oven to 400°. Set the duck skin side down on a work surface. Spread the cherry stuffing over the breasts evenly. Fold over one side of each breast to enclose the stuffing and tie them in 5 places with kitchen twine to make 4 neat roasts.

Heat a large ovenproof skillet. Season the roasts all over with pepper and cook over moderate heat, turning occasionally, until the skin is browned and nearly crisp, 10 to 12 minutes; spoon off the excess fat in the skillet as needed.

Transfer the skillet to the oven and roast the duck for about 12 minutes, until an instant-read thermometer inserted in the thickest part of each breast registers 118° to 120°. Transfer the duck breasts to a carving board and let rest for 5 minutes. Snip off the kitchen twine. Thinly slice the roasts crosswise and serve.

MAKE AHEAD
The sour cherry stuffing can be refrigerated overnight. Bring to room temperature before using.

NOTE
Ask your butcher for whole boneless duck breasts. They are also available online from D’Artagnan or Grimaud Farms.

Recipe and photo from www.foodandwine.com.

Curried Chicken and Vegetable Pan Roast

Perfect for your next dinner party, this dish will warm you up with roasted winter vegetables and savory curried chicken. Pair it with our Premier Series Château Chanteloiseau Cuvée Jean Jules Graves Blanc 2014.

SERVINGS: 12

Curried-Chicken and Vegetable Pan RoastINGREDIENTS

  • 2 pounds butternut squash in 1-inch cubes (from one 2 1/2-pound squash)
  • 1 1/2 pounds brussels sprouts, halved
  • 2 large red onions, cut into thin wedges
  • 1 cup canola oil
  • Salt and freshly ground pepper
  • 1 cup plain fat-free Greek yogurt, plus more for serving
  • 2 tablespoons minced fresh ginger
  • 2 large garlic cloves, minced
  • 1 tablespoon Madras curry powder
  • 4 pounds skinless, boneless chicken thighs
  • Warm naan, for serving

HOW TO MAKE THIS RECIPE

Preheat the oven to 450° and position racks in the upper and middle thirds. In a very large bowl, toss the butternut squash with the brussels sprouts, onion wedges and 1/2 cup of the canola oil; season with salt and pepper. Spread the vegetables on 2 large, sturdy rimmed baking sheets.

In the same bowl, combine the cup of yogurt with the ginger, garlic, curry powder and the remaining 1/2 cup of oil and season with salt and pepper. Add the chicken and toss until thoroughly coated. Arrange the chicken on top of the vegetables. Roast for about 40 minutes, rotating the pans halfway through, until the vegetables are nearly tender and the chicken is nearly cooked through. Pour off any accumulated liquid in the pans and roast for about 20 minutes longer, until the vegetables are tender and the chicken is lightly browned. Transfer the chicken and vegetables to a platter and serve with warm naan and yogurt.

MAKE AHEAD
The chicken and vegetables can be refrigerated overnight. Reheat gently before serving.

Recipe and photo from www.foodandwine.com.

Short Rib Stew

Short Rib StewPerfect for winter, this stew uses short ribs instead of the tradition rump roast which results in succulent and fabulous dish that will leave you wanting more!

INGREDIENTS

  • 3 1/2 pounds boneless beef short ribs, cut into 1 1/2-inch pieces
  • 1/4 cup all-purpose flour
  • 3 tablespoons extra-virgin olive oil
  • 2 cups dry red wine
  • 3 cups veal or chicken stock
  • 6 carrots, cut into 1/2-inch dice
  • 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch dice
  • 3 medium parsnips, peeled and cut into 1/2-inch dice
  • 1 large onion, cut into 1-inch dice
  • 1/2 pound cremini mushrooms, quartered
  • 1 tablespoon thyme leaves, chopped
  • 8 sage leaves, coarsely chopped
  • Kosher salt and freshly ground pepper

INSTRUCTIONS

1. In a large bowl, toss the short ribs with the flour. In a large enameled cast-iron casserole, heat the oil. Working in batches, cook the short ribs over moderately high heat until browned all over, about 6 minutes per batch. Discard the oil.

2. Return the meat and any juices to the casserole. Add the wine and boil until reduced by half, 8 minutes. Add the stock and bring to a simmer. Cover and cook over low heat until the meat is tender, 2 hours.

3. Skim any fat from the stew. Stir in the carrots, potatoes, parsnips, onion, mushrooms, thyme and sage. Cover and simmer over low heat until the vegetables are tender, about 35 minutes. Season with salt and pepper and serve.

Recipe from Ethan Stowell, courtesy of www.foodandwine.com.

Seared Tuna Salad

“The dressing for this salad includes tahini, a thick paste made of ground sesame seeds that is popular in Middle Eastern cooking.”

Ingredients:

  • Seared Tuna Salad4 tuna steaks, about 1 1/2 lb. total, each about 1 inch thick
  • Salt, to taste, plus 1/4 tsp.
  • Freshly ground pepper, to taste
  • 6 oz. green beans, cut into bite-size pieces
  • 2 Tbs. tahini
  • Juice of 1 lemon
  • 2 Tbs. water
  • 1 Tbs. olive or canola oil
  • 1/2 lb. mixed salad greens

Directions:

1. Season the tuna and cook the beans
Place the tuna on a plate and season lightly on both sides with salt and pepper; set aside. Bring a saucepan of salted water to a boil over high heat. Add the beans and cook until crisp-tender, 5 to 6 minutes. Drain, place under cold running water until cool, then drain again and set aside.

2. Make the dressing
Place a heavy fry pan over low heat to preheat. In a small bowl, whisk together the tahini, lemon juice, water, the 1/4 tsp. salt and a pinch of pepper. Taste the dressing and adjust the seasoning with salt and pepper.

3. Sear the tuna and finish the salad
Increase the heat under the fry pan to medium-high and pour in the oil. When the oil is hot, add the tuna and cook, turning once, until browned on both sides but still rare in the center, 4 to 8 minutes total, depending on the thickness. Transfer the tuna to a cutting board and cut on the diagonal into thin slices.

Place the salad greens in a large bowl. Pour two-thirds of the dressing over the greens and toss to coat evenly. Arrange the greens on individual plates. Add a little of the remaining dressing to the beans and toss to coat evenly, then divide between the greens. Fan the tuna slices over the salads, drizzle with the remaining dressing and serve immediately. Serves 4.

Recipe and photo from www.williams-sonoma.com.