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am beginning to realize that it truly is a great and versatile
food wine. Given the fact that it can come in many styles
such as a wine that showcases red fruits or black fruits, a
wine that is spicy, a Grenache wine that has other grapes
blended with it or even a cool refreshing rose’ wine that is
perfect for picnic foods. The downside to all these
differences is that some Grenache wines may be perfect with
some types of food and not so great with others, while
another Grenache wine might work with foods that are the
complete opposite of the previous wine.
One way around this dilemma would be to consider the
country and region the wine comes from. For example, if it
came from the Southern Rhone region of France, chances are
it will be robust, rustic and heavy on dark fruits and spices.
These characteristics would lend themselves more to the
heavier red meats and stronger flavored vegetable dishes.
Some of the wines from Australia will probably have a bit of
those French characteristics to a lesser degree, but they
should also have a large showing of red fruits along with a
heavy handed amount of black pepper spices. This would
make these wines ideal with BBQ or some spicy ethnic food
on top of those red meats previously mentioned.
In Spain, they are a touch lighter and are almost always the
first choice among Spanish red wines for a large bowl of
Spanish Paella, which is frequently made using seafood. You
should also think Spanish Tapas!
It is interesting to note that even though Grenache wines are
typically high in alcohol, they don’t seem to conflict with
spicy foods. Usually the two combinations make for very
bad bedfellows.
Make sure to remember that if you are drinking a Grenache
wine that is blended with other grapes, such as Syrah or
Mouvedre, these are heavier, more tannic grapes and you
should steer towards heavier style foods that are rich in
flavor or red meat. Once again, if you happen to buy a
Rose’ wine made from Grenache, think picnic foods like cold
cut sandwiches or even BBQ chicken wings.
Whatever style of Grenache wine you decide to pour with
dinner, we have several recipes to choose from here that
should have you covered.
Recipes
Gazpacho
· 4-5 large ripe tomatoes
· 1 slice stale French or Italian bread
· water
· 1/2 small white onion, chopped
· 1/4 green bell pepper, chopped
· 1-1/2 teaspoons minced garlic
· 1/2 large cucumber, peeled and coarsely chopped
· 2-3 tablespoons olive oil
· 1/4 cup red wine vinegar
· dash cayenne pepper
· pinch sugar
· salt and fresh black pepper to taste
Also Required:
· blender or food processor
Peel the tomatoes, if desired (not absolutely necessary if you don't mind a coarse texture), by plunging
them into boiling water for 20-30 seconds, transferring to ice water and removing skins. Core. (If fresh
tomatoes are not ripe, you may use canned tomatoes.)
In a small bowl, shred the stale French bread and add enough warm water to soak it completely. Let it
soften while you prepare the vegetables.
Roughly chop all vegetables except garlic, which should be minced. Using all the tomato juice, put the
vegetables in a blender or food processor and blend very fine. Add the French bread, olive oil, vinegar,
and rather generous pinches of salt, black pepper, and cayenne. Blend very well. Taste and correct
seasoning with more vinegar, a pinch of sugar, or salt and pepper as needed. Cover and refrigerate at
least 1 hour before serving. Garnish if desired with an additional tablespoon each of finely diced onion,
cucumber, tomato and bell pepper.
Serve cold.
Servings: 2 to 4
Potato Salad
· 4-5 medium-large white, yellow or red potatoes
· 1/2 medium white or yellow onion, finely chopped
· 2-3 stalks celery, diced
· 4 eggs, hard-cooked
· 1/2 teaspoon salt
· 1/2 teaspoon freshly ground black pepper
· 1/2 cup mayonnaise, approximately
· 1-2 tablespoons vinegar
· 1/2 cup sweet relish OR cup diced dill pickles
· 1/2 teaspoon cayenne (optional)
· paprika
· 1 tablespoon minced parsley
Also Required:
· large pot
Peel and dice the potatoes into 3/4 inch cubes. Place in a large pot with just enough water to cover. Salt
well. Bring to a boil, reduce heat and simmer just until tender. Drain thoroughly and let cool at room
temperature. Chop 2 of the hard-cooked eggs and slice the remaining 2.
In a large bowl, gently stir together all ingredients except for the sliced eggs, paprika and parsley. Taste,
season, and add more mayonnaise if necessary to moisten. Pile in a serving bowl and sprinkle with
paprika. Garnish with the sliced eggs and minced parsley.
Store covered in the refrigerator until ready to serve.
Servings: 8 to 10
Mythia Me Domates - Greek Mussel Stew
· 4 mussels, well scrubbed and debearded
· 2 cups rose' or white wine
· 1/4 cup olive oil
· 1-1/2 cups finely chopped onions
· 4-6 cloves garlic, finely chopped
· 1 hot chili pepper, finely chopped (optional)
· 2 cups canned plum tomatoes (optional, if using white wine)
· 1/8 teaspoon ground allspice or cloves
· 1 tablespoon dried oregano
· salt and lots of freshly ground pepper
· 1 cup chopped fresh parsley
· 1 cup crumbled feta cheese (optional)
Also Required:
· large, wide saucepan
Put the mussels and wine in a large, wide saucepan, cover and bring to a boil. Steam until the mussels just
open. This can be a matter of moments, especially if the mussels are small. Do not overcook! Remove the
mussels with a slotted spoon and set them aside, covered.
Strain the mussel steaming liquid through cheesecloth into a bowl and reserve. Discard any mussels that
do not open. Heat the olive oil in the large saucepan and sauté the onion until translucent, about 8
minutes. Reduce the heat and add the garlic, hot pepper, if desired, tomatoes (optional if using white
wine), allspice, oregano and the reserved mussel liquids. Simmer for about 15 minutes, stirring
occasionally until thickened. Season to taste with salt and pepper.
While the sauce is simmering, pick through the mussels and remove any beards you missed in the first
cleaning process. Add the mussels to the sauce, stir well, and warm through. Serve hot or warm. Sprinkle
with chopped parsley and garnish with feta cheese, if desired.
Servings: 4
Seafood Paella with Garlic Aïoli
· 1/2 pound medium shrimp, shelled and deveined
· 1 pound firm white fish (such as monkfish), cut into 1-inch cubes
· 1 pound squid, cleaned, cut into 1/2-inch rings, tentacles halved
· coarse salt
· 6 cups well-seasoned fish stock
· 1/4 teaspoon crumbled saffron threads
· 1/2 cup dry white wine
· 1/3 cup olive oil
· 2 green bell peppers, seeded and finely chopped
· 1 medium onion, chopped
· 6-8 cloves garlic, minced
· 3 cups short-grain rice
· 1 teaspoon paprika
· 3 tomatoes, peeled, seeded and finely chopped
· 1 tablespoon finely chopped parsley
· 2 bay leaves
· 1/2 cup frozen peas
· salt and fresh black pepper
· 16 mussels, cleaned
· 1-2 cooked pimientos or red bell peppers, peeled (canned or fresh)
· Garlic Aoli (optional--see recipe)
Also Required:
· colander
· saucepan
· wide paella pan
Preheat oven to 350 degrees F.
Place the shrimp, fish and squid in a colander, sprinkle with coarse salt and let sit while preparing the
remaining ingredients. In a saucepan, crumble the saffron threads into the stock with the wine. Bring to a
simmer.
Meanwhile, heat the olive oil to medium-hot in a wide paella pan set over two burners. Add the shrimp,
fish, and squid, and cook for 2 minutes, stirring frequently. Remove the shrimp, fish, and squid and set
aside.
In the same pan, add the peppers and onions, and sauté 2 to 3 minutes. Add the garlic and sauté another
minute until fragrant. Add the rice and stir for 1-2 minutes. Add the paprika and tomatoes and cook 2-3
minutes. Stir in the parsley and bay leaves.
Add the hot broth to the pan, along with the peas. Simmer for 5-10 minutes, or until some of the liquid
reduces. (There should be just enough liquid to cook the rice, making the finished paella moist rather than
soupy). Adjust seasoning with salt and pepper. Stir in the reserved shrimp, fish, and squid. Arrange the
mussels over the paella with the edges that will open facing up. Transfer paella pan to the oven and cook
uncovered for 10-12 minutes, or until rice is almost tender and most of the liquid is absorbed.
Remove paella from oven and quickly lay the strips of pimiento or bell pepper over it in a sunburst
pattern. Cover loosely, keeping warm, and let sit for 10 minutes before serving.
Serve with Garlic Aïoli, if desired.
Servings: 8 to 10
Chicken Satay
· 1 pound boneless, skinless chicken breasts
· 1/2 cup coconut milk
· 1 tablespoon fish sauce (nam pla)
· 2 teaspoons red curry paste
· 1 teaspoon palm sugar or brown sugar
· 1 tablespoon chopped cilantro
· 1/2 teaspoon ground turmeric
· salt and freshly ground black pepper
· cilantro sprigs
· Peanut Sauce
Also Required:
· Bamboo skewers
Soak bamboo skewers in cold water. In a bowl, combine all ingredients except chicken. Slice the chicken
into long, thin strips and pound gently to flatten it. Add the chicken to marinade and turn to coat both
sides. Cover and refrigerate at least one hour. Prepare a medium-hot barbecue fire and thread each
chicken strip onto a skewer. Grill for 3-4 minutes or until done, turning once.
Serve with peanut sauce.
Garnish plates with sprigs of cilantro.
Servings: 4
Baked Ham with Brown Sugar Glaze
· 7 pound whole smoked ham, bone in
· 1 teaspoon whole cloves
· 3/4 cup packed brown sugar
· 2 tablespoons balsamic vinegar
· 1/2 teaspoon ground mustard
· 5 maraschino cherries
· 5 slices orange
Also Required:
· roasting pan
Preheat oven to 325 degrees F (165 degrees C).
If necessary, trim thick fat from surface of the ham, leaving about 1/2 inch of fat all around. Lightly score
the fat in diamond shapes (make lines about 1 1/2 inches apart and no more than 1/2 inch deep). Insert a
clove into each diamond and place ham, fat side up, on rack in shallow roasting pan. Insert meat
thermometer so tip is in thickest part of ham and does not touch bone or rest in fat.
Cover ham loosely with foil and bake. Stir together the brown sugar, vinegar and mustard, and when ham
has cooked about 1/2 hour, brush with the glaze and the pan drippings. Repeat every 20 minutes for a
total cooking time of 1 1/4 to 2 1/4 hours, or until interior temperature reaches 135 degrees F. Do not
overcook. Remove ham from oven, cover, and let stand about 10 minutes or until thermometer reads 140
degrees.
Remove to a warm platter and garnish with orange slices and cherries.
Servings: 12
Lamb Chops with Summer Vegetables
· 4 lamb loin chops OR 8 rib chops, cut 3/4-inch thick
· salt and fresh black pepper
· 1 teaspoon dried rosemary, crumbled
· 2 tablespoons butter or margarine
· 4 cups sliced zucchini or summer squash
· 1/2 cup sliced green onions
· 1 large tomato, chopped
· 1/2 cup beef or chicken broth
Also Required:
· large skillet
Sprinkle both sides of lamb chops with salt, pepper and rosemary. Melt the butter or margarine in a large
skillet over medium heat. Add the lamb chops and brown on both sides. Add the zucchini, green onions,
tomatoes, and broth. Cover tightly and cook about 5 minutes, or until vegetables are tender.
Servings: 4
Spinach Soufflé
· 1/3 cup butter
· 2-3 tablespoons grated Parmesan cheese
· 1/4 cup flour
· 1 1/2 cups milk
· 1/2 teaspoon Dijon mustard
· 2 teaspoons salt
· ¼ teaspoon Tabasco or cayenne pepper
· 6 egg yolks, well beaten
· 6 egg whites
· 2 cups Gruyère, cheddar or Parmesan cheese
· 1 ½ cups creamed spinach (frozen or homemade)
Preheat oven to 250 degrees F.
Grease a 2-quart soufflé dish or high sided mold with 1-2 tablespoons of butter. Add 2-3 tablespoons of
Parmesan; tilt dish to allow cheese to adhere.
Melt remaining ¼ cup butter in saucepan over low heat. Stir in flour and cook 4 minutes, stirring often.
Remove from heat and gradually whisk in hot milk until smooth. Cook and stir over medium heat until
thickened. Lower heat and let bubble 5 minutes, stirring occasionally.
Add mustard, salt, pepper, cayenne and grated cheese. Stir until cheese is melted and blended. Remove
from heat and let sit 10 minutes.
Add the egg yolks in three parts, stirring rapidly between additions. In a separate bowl with clean beaters,
whip egg whites until stiff but not dry. Gently fold one-third of the egg whites into cheese mixture to
lighten, then fold in the rest of egg whites very carefully so as not to stir out the extra added air.
Pour half of soufflé mixture into the prepared soufflé dish. Quickly and carefully cover with the warm
creamed spinach, topping with the remaining soufflé mixture. Bake for 50 minutes to one hour and serve
immediately. If you prefer a crusty soufflé with a soft center, bake at 400 degrees F. (hot) for 40 minutes.
Servings: 6
Vegetable and Goat Cheese Terrine
· 2 red bell peppers
· 1 large eggplant, cut lengthwise into 3/8-inch-thick slices
· olive oil
· 2 large zucchini, cut lengthwise into 1/4-inch-thick slices
· 1 11-ounce package soft mild goat cheese (such as Montrachet), room temperature
· 3 Tablespoons olive oil
· 2 Tablespoons chopped fresh thyme
· 1/4-1/2 teaspoon freshly ground black pepper
· 1 large bunch fresh arugula, chopped
· 1/2 cup chopped pitted brine-cured olives (such as Niçoise or Kalamata)
· whole arugula or frisée leaves for garnish
· French bread
Char the peppers over a gas flame or in broiler until blistered and dark on all sides. Place in a plastic bag
and let stand 10 minutes. Peel and seed the peppers and cut into ¾ inch pieces.
Preheat broiler. Brush both sides of eggplant slices with oil and season with salt and pepper. Broil the
eggplant about 3 minutes, carefully turn, and finish broiling until cooked through and golden on second
side. Drain on paper towels. Broil the zucchini slices the same way, brushing with oil, seasoning and
broiling until tender. Drain on paper towels.
Puree the goat cheese in processor until smooth. With machine running, add 3 tablespoons olive oil
through feed tube. Add the bell peppers and process just until coarsely chopped and cheese mixture is
beginning to look pinkish in color. Stir in the thyme, taste, and season with salt and pepper.
Line a 9x5-inch glass loaf pan with plastic wrap, leaving a 4-inch overhang all around. Cover the bottom of
the pan neatly with a single layer of zucchini, trimming to fit. Spread 1/3 of the cheese mixture over the
zucchini, followed by a layer of 1/3 of the chopped arugula and 1/3 of olives. Cover with a single layer of
eggplant, trimming neatly to fit exactly.
Spread another 1/3 of the goat cheese on top, followed by 1/3 of the arugula and 1/3 of the olives. Finish
with the remaining zucchini, cheese, arugula and olives, ending with a layer of eggplant. Fold plastic over
to cover and press down gently to flatten the terrine. Chill until firm, at least 6 hours. (The terrine can be
made 2 days ahead. Keep chilled.)
Let terrine stand at room temperature 30 minutes before serving. Line a platter with whole arugula or
frisée leaves. Carefully peel back plastic wrap and unmold the terrine onto a platter. Slice into ¾-1 inch
slices and serve with French bread.
Servings: 6
Beef Chow Fun
· 1 pound fresh rice noodles
· 1/2 pound flank steak
· 1/2 pound broccoli
· 1/2 pound bok choy, cut in 1 inch lengths
· 1 green onion
· 2 cloves garlic, crushed
· -inch slice ginger, crushed
· 1/2 cup oil
· 3 tablespoons bottled oyster sauce
· 2 teaspoons sesame oil
· 2 tablespoons soy sauce
· 2 teaspoons cornstarch
· 1 teaspoon sherry
Also Required:
· wok or heavy frying pan
Slice flank steak across the grain in very thin strips about 1/8 inch thick. Stir together the cornstarch,
sherry and 1 Tablespoon of the soy sauce and marinate the meat for 45 minutes. Peel broccoli stems if
thick and cut broccoli and green onion diagonally into 1-2inch pieces (separate the large florets). Blanch
broccoli in boiling water for 1 minute; chill in ice water, drain and set aside. Combine oyster sauce,
sesame oil and the rest of the soy sauce.
Heat wok or heavy frying pan on high. Stir fry broccoli in a tablespoon of the oil for 2 minutes. Add bok
choy for another minute to wilt and set vegetables aside. Add another tablespoon of oil to the wok and stir
fry garlic and ginger. Add the beef and brown Moisten with the sauce mixture and set aside.
Separate the rice noodles to prevent clumping. Add the remaining oil to the wok and stir fry the noodles
for 2-4 minutes. To give them a little moisture add a couple of tablespoons of water to create steam as
needed. Keep turning the noodles as they cook. When noodles are done, return broccoli, meat and all
sauce ingredients to the pan. Stir and heat through for 30 seconds.
Serve immediately.
Servings: 4
