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This recipe calls for ahi, whose pink flesh is slightly richer and more flavorful than the white-fleshed albacore. Coated with a simple dry rub, the tuna is seared briefly over medium-high heat, which helps to prevent the fish from drying out. Green peppercorns give the crust a mild heat.
Serve With: Russian Jack Pinot Noir
Star anise, allspice and ginger are all incorporated into this fragrant Asian-inspired dish. For a complete meal, serve steamed jasmine rice alongside.
Serve With: Innocent Bystander Pinot Noir
In this recipe, red bell peppers lend the dish sweetness.
Serve With: Martínez Lacuesta Rioja Joven
This easy, elegant salad is accented with creamy goat cheese, arugula and thyme-accented bread crumbs.
Beef short ribs are tough cuts of meat that become meltingly tender when braised. Because the ribs are cooked on the bone, they lend a wonderful depth to this dish. These slow-cooked short ribs are seasoned with Chinese five-spice powder, an aromatic blend of Szechuan peppercorns, cinnamon... Read more
With their combination of sweet and tangy flavors, Asian-style short ribs are irresistible. Serve with a daikon salad.
Serve With: d’Arenberg The Galvo Garage
This elegant tart marries asparagus and goat cheese. You can prepare the tart in a 9-inch square pan, as instructed below, or in a 9 1/2-inch round pan. For a round pan, use only 3/4 lb. asparagus.
This recipe uses a doublecooking method that produces exceptionally tender, tasty meat: the ribs are first rubbed with pungent spices and slowly baked, then finished with a zesty glaze on an outdoor grill.
Serve With: Copain “Les Voisins” Syrah , Morgenster, Stellenbosch
Cooking a slab of ribs can be intimidating, but it’s easy to make
these delicious, meltingly tender barbecued ribs-no grill or
smoker required. The tomato-based sauce in this recipe is built
on the classic trio of sugar, vinegar and spice.
Here, baby back ribs are seasoned with a mop, a sauce that adds flavor and helps prevent the meat from drying out. A bold mixture that includes cider vinegar, Worcestershire sauce and brown sugar, the sauce keeps the mild pork ribs flavorful.
Here, quail are roasted with a meaty layer of bacon over them. A fruit compote, such as plum, fig or cherry, would also complement the quail. This entrée would be superb for a holiday meal.
Serve With: Henry Fessy Château des Reyssiers Régnié , Remo Farina Amarone
Wrapping bacon around filet mignons—steaks cut from the narrow end of the tenderloin—is an example of the classic French technique called barding. Covering lean pieces of meat such as these with bacon slices or thin sheets of pork fat contributes flavor and preserves juiciness in the finis... Read more
Serve With: Vilafonté , Vilafonté Series C
Here, asparagus is combined with tangy goat cheese and sweet leeks to make a mouthwatering appetizer.
Serve With: Dürnberg Kirchberg Gemischter Satz
A silky béchamel sauce and lots of Parmigiano-Reggiano cheese give this pasta its richness. The key to a toothsome baked pasta dish such as this is one is to not overcook the farfalle; it should be slightly underdone so that the pasta retains its texture when combined with the sauce... Read more
Serve With: Mirabile Nero d’Avola
Ham owes its popularity not only to its smoky-salty flavor but
also to its ability to feed a lot of people with very little effort
for the cook. This recipe is no exception. The salty meat is accented by the sweet-tart glaze of orange marmalade,
Dijon mustard and fresh ginger.
Though it looks impressive, a whole baked ham is actually easy
to prepare. Carve it at the dining table and serve each guest,
or set the sliced ham on the buffet and let diners serve themselves.
Serve With: Arbucala Tinta de Toro , Coho Headwaters , Les Cailloux Châteauneuf-du-Pape
Tender lamb shanks are wrapped in aluminum foil and roasted
slowly in the oven, a technique similar to braising that traps the
meat’s natural juices. The steam envelops the meat and keeps
it moist during the long roasting. A sprinkling of gremolata-in
this case, a simple mixture of fresh f... Read more
Serve With: Château Belot Le Vignalet , Le Ragose Amarone
Balsamic vinegar and red wine give chicken a deep mahogany hue as it simmers gently on the stovetop. Incorporating red wine into the dish makes it inherently wine-friendly, while the addition of balsamic vinegar adds a touch of sweetness.
Serve With: Enkidu Rosso Fazekas
In this easy dish, the fresh, robust flavors of the salad—tart-sweet grapes and peppery watercress—are the perfect counterpoint to the braised sausages. Be sure to use fresh sausages rather than smoked ones. Browning them first in a broiler highlights their meaty flavor, and sl... Read more
Serve With: Barahonda “B” Monastrell
Here, the traditional molasses is replaced with Asian hoisin sauce for a distinctly global approach.
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