Tag: recipes with wine pairing suggestion

All recipes paired with wine, Beef, Ground meat, Summer Grilling

Bison Burgers with Cabernet Onions and Wisconsin Cheddar

Vera C.
Photo: K.J.Koskin

This recipe was send to me by one of my friends, food and wine lover Ken. I have yet to make it, but the recipe sounds delicious. If you make it first, please let me know how you liked it!

BISON BURGERS WITH CABERNET ONIONS AND WISCONSIN CHEDDAR

Ingredients
2 tablespoons olive oil, divided
3 cups sliced onions (about 2)
3/4 cup Cabernet Sauvignon or other dry red wine
1 pound ground bison (buffalo)
2 tablespoons chopped shallots
1/4 teaspoon coarse kosher salt
1/4 teaspoon dried thyme
4 organic hamburger buns
6 ounces sliced Wisconsin white cheddar cheese
Dijon mustard
1 small head of escarole, leaves separated

Heat 1 tablespoon oil in heavy medium skillet over medium- high heat. Add onions, sprinkle with salt, and sauté until tender and golden brown, stirring often, about 10 minutes. Reduce heat to medium and continue to sauté until very tender and well browned, about 15 minutes longer. Add wine and cook, stirring occasionally, until liquid is absorbed, about 5 minutes.

DO AHEAD: Can be made 3 days ahead. Cool, cover, and chill.
Preheat broiler. Gently mix meat and next 3 ingredients in large bowl. Shape into four 1/2-inch-thick patties. Heat remaining 1 tablespoon oil in heavy large skillet over high heat. Sprinkle burgers with salt and pepper; add to skillet. Cook until well browned, about 2 minutes per side for medium-rare.

Open buns and arrange, cut side up, on rimmed baking sheet. Place cheese slices on bun tops. Broil until cheese melts and bottom halves are lightly toasted, about 1 minute. Spread bottom halves with mustard. Top each with a few escarole leaves, then burger. Spoon onions atop burgers, dividing equally. Cover with bun tops; press lightly.

Makes 4 servings

Note:
Bison meat is very lean and is best served rare or medium-rare.

Wine pairing suggestion:
Time for a big, juicy red, the caramelized onions in wine, I would even pick some more fruity reds, like Grenache, Shiraz, Mouvedre – all of it above combined in GSM blends like Cotes du Rhône’s wines. A great example is Domaine de la Solitude Cotes du Rhône – one of the oldest family in Châteauneuf-du-Pape.

But also their “entry” red wine, called simply Solitude de Cotes du Rhône, is a great bottle of rich, Grenache based fruity blend, for much less money than the King of the Rhône wines.

All recipes paired with wine, Ground meat, Nero D'Avola

Stuffed peppers

Vera C.

I know that this dish is often made in Italian households. But it was also very traditional meal in my parents house. Funny part is that I hated it, when I was little. For some unknown reason, I couldn’t stand even the aroma of cooked peppers, not to mention the combination with red sauce.

Today I totally love this dish – it pairs well with wine and it was a hit when I made it for my friends.

To stuff the peppers take some patience and effort, but you will be rewarded with really delicious dinner. Baked sweet peppers give this meal a juicy feel, it’s lovely on its own as a dinner or sliced into rings, and served as a warm appetizer.

Stuffed peppers

Ingredients:
8-10 Italian sweet peppers
1 pound of mixed ground pork, beef, turkey
1 pack Italian sausage
1 egg
½ red onion
3 cloves of garlic
½ cup of rice
1.5 cup of chicken broth
1/4 cup of olive oil
1 can of diced tomatoes or 1 cup of Italian baking sauce
Salt and pepper

First, cook ½ cup of rice in chicken broth until soft. Let sit aside and cool.

Cut off top of each pepper so you wouldn’t break the body, throw out the stem and put the rest of the pepper’s tops in food processor. Add red onion and garlic and process pulsing, until finely chopped.

Mix the veggies with all the meat together, season with salt and pepper. Add 1 whole egg and at the end cooled rice. Work the mixture with your hands to combine all the ingredients together.


Holding the pepper, stuff each pepper with your hands, push down carefully, so it fills the whole pepper through but it doesn’t break.

Place stuffed peppers in dry oven pan, sprinkle with salt, olive oil and pour over the whole can of diced tomatoes (including the liquid). If you use baking sauce, pour a little over the peppers and the rest on the bottom of the pan. You can use any Italian red sauce you like.


Cover with aluminum foil and place in oven. Bake for 30 minutes and take off the foil. Bake additional 30 minutes or until peppers are slightly browned and meat cooked through.

Serve in tomato sauce and pasta. You can also slice each pepper into a thick rings, arrange on plate  and serve as an appetizer. It’s delicious!


Wine pairing suggestion:
I have picked a Sicilian Ajello Majus Nero D’Avola wine to pair with this dish. The rich flavors of ripe fruit that you get from this wine, were a great compliment to juicy Italian sausage and all the flavors of this dish. This wine is unbelievably good for the price. Loved it!