Tag: Napa Valley Wine
How lucky are we in California to have the ability to use our outdoor spaces almost all year round for dining and entertaining pleasure!
So before you reach for the traditional outdoor fare to serve your guests why not treat everyone to a unique pairing…your favorite wine & BBQ!
A simple secret to creating perfect food & wine parings is matching similar flavors and intensities. Try pairing rich meats and sauces with wines with similar qualities and intensities such as bold, rich red, and pairing fresh fish and poultry dishes with lighter sauces and flavors with your favorite whites or sparkling wine varieties.
Classic pairings you can’t go wrong with are oysters and sparking wine, Crab Cioppino with a great pinot, and a New York Strip Steak with a good Cab - like the pairing we featured while visiting the PlumpJack Winery on California Living.
The recipe below is a great dish to make for a weekend get-together or an outdoor holiday party when the weather is right for enjoying some great Outdoor Living…Cheers! Aprilanne
AS SEEN ON California Living with Aprilanne™
New York Steak with Spring Vegetable Couscous and Olive Salsa Verde:
A dish to go with Cabernet Sauvignon- Compliments of Former Exec. Chef, Kimball Jones, Carneros Inn, A PlumpJack Resort:
4 – 8 ounce New York Steaks
Kosher salt and freshly cracked black pepper
1 tablespoon tarragon
2 tablespoon parsley
¼ cup extra virgin olive oil
1 clove garlic minced
1 jalapeno roasted, skinned, seeded and diced
1 1/2 teaspoon capers, diced
1/2 anchovy, minced
1 teaspoon lemon zest
1 large green olive minced
lemon juice to taste
1 bunch asparagus, peeled and cut on a severe angle in 1 inch pieces
1 cup shelled English peas
Meyer lemon olive oil
1 cup couscous
1/4 teaspoon cayenne pepper
FIRST: Season the steaks with salt and pepper. Let sit out, covered, at room temperature. Start a medium size fire in a BBQ. Place a medium sized pot on the stove filled with water. Heavily season with salt and place over high heat.
SECOND: Chop the tarragon and parsley together and mix with the olive oil, garlic, jalapeno, capers, anchovy, lemon zest, and green olive. Add lemon juice to taste, a little at a time.
THIRD: Place the asparagus in the boiling water and cook for 1 minute. Remove from the water and drain. Toss in a bowl with meyer lemon oil and salt to taste. Add the peas to the water and cook until tender. Toss in a bowl with Meyer’s lemon oil and salt to taste. Reserve.
FOURTH: Bring 1 cup of water to a boil in a medium sauce pan. Add the couscous, stirring it in. Bring back to a boil. Turn the heat off and cover the couscous with a tight fitting lid. Let sit for 10 minutes. Remove the lid and fluff the couscous with a fork. Toss in the asparagus, peas and cayenne pepper. Season with salt and pepper and combine all of the ingredients.
NOW: Grill the steaks until medium rare (internal temperature of 120 degrees) about 10 minutes or so depending on the thickness of the steak. Let rest on a plate for 5 minutes.
THEN: Divide the couscous among 4 plates. Cut each steak in half on the diagonal. Place on top of the couscous and top with the salsa verde. Serve!