All recipes paired with wine, Poultry

Turkey sacks with tropical fruit

Turkey sacks with tropical fruit

This is one of those recipes that looks unusual, surprise people and taste good. Maybe you can prepare this as a celebration of the beginning of the school year, something that let us “play with our food”. Or as a little farewell to a beautiful summer… what ever the reason might be, it’s worth to try!

Turkey sacks with tropical fruit


6 pc of turkey breasts
1 cup of chopped pineapple
1 cup of sliced kiwi
2 banana
1 cup light cream or half & half
1/2 lime
1 tbs corn starch
¼ cup sliced almonds, roasted (unsalted)
salt and pepper

Clean turkey breasts and pat dry with paper towel. Put meat in between sticky foil (or use a larger ziplock) and tenderize the meat into thin slices, as round shape as possible. Season each slice with salt and pepper on both sides.

Chop pineapple and kiwi into small pieces. Mix together. Place the fruit mix with a spoon in the middle of each turkey slice. Gather edges of the meat above the fruit with thread.

In a large pan bring a water (or chicken broth) into boil (about 1/3 of the pan), place a colander on top and let steam your turkey sacks for about 10 minutes. Transfer the meat to the oven proof pan.

Mix bananas and light cream in a food processor, transfer to a pan and bring to boil on medium heat. Stir cornstarch in a little bit of cold water and add to the bananas to thicken the sauce. Add juice from ½ lime, grated lemon peel and roasted almonds.

Season with salt and pepper (taste). Add sauce to the baking pan and bake at 350°F for about 20 minutes.

Remove the thread before serving and pour the banana sauce over the meat.

Wine pairing suggestion:

The combination of delicate turkey meat and fruit made me immediately thinking of a new vintage of Peter Lehmann’s Layers, I just recently tried. This wine offers layers of tropical fruits flavors that matched so well with this dish. Richer, buttery Chardonnay would work too with the creamy sauce.

All recipes paired with wine, Pasta, Pork

Ham and Pasta Bake (aka Best Ham Leftover Dish)

This recipe was originally created to use a leftover ham. But it was so tasty and became so popular, that it made its place into our regular repertoire of favorite recipes. Cheap and easy to make.

Ham and Pasta Bake (aka Best Ham Leftover Dish)

1 bag of favorite pasta any shape (I like elbows or shells) – cooked al-dente
few table spoons of olive oil
1 small onion, halved and chopped into half a rings
half a leek (optional) – clean and cut into slices
1 half of green pepper –
2 cups of leftover ham, cut into a small cubes (you can also use a leftover sausage in place of ham)
6-8 eggs (you can substitute part of it by egg whites)
1/4 cup of milk
salt and pepper

Cook pasta according to instructions, drain and place in a large bowl. Sprinkle pasta with an olive oil and stir. Season with salt and pepper. Add pieces of ham, peppers and leeks and mix it all together.

Spread a pasta mixture into a medium sized baking pan (since we already put some oil directly to the pasta, there is no need to grease the pan) about 2 inches high and put in oven for 20-30 minutes. (I usually leave it a little longer because I like the hard crust pasta develops on the edges).

When the onion and leaks are cook soft and pasta is getting spots with crust, take the dish out of the oven. Beat eggs, mix it together with milk (event. egg whites if you choose), add a little more of salt and pepper and pour evenly over the baked pasta. It should be all covered. If necessary, add more eggs.

You can also add 1/2 of grated cheese (any kind) to the egg mixture to create another, richer flavor. Totally optional.

Return dish to the oven and bake another 15 – 20 minutes or until the eggs are set (it depends on thickness of your mixture). Pierce the pasta dish with a wooden stick to check if eggs are set all the way through. (if you take out the stick and it’s dry, the dish is ready).

Remove from the oven and let cool a little before serving. We like to cut pieces and serve it directly from the baking dish with a pickle on the side.

Wine pairing suggestion:
This is a delicate dish but the eggs and ham makes it rich in flavors. I was looking for a little more bodied white wine to pair with and came up with a new Australian blend from Peter Lehmann’s winery called Layers. It was divine! If you have an oaky Californian Chardonnay, that would work very well too!