wine. Petite Sirah is large and in charge when it comes to
taste and tannins. What that means to you when it comes
to serving this wine with dinner, is that your options are
limited. You will no doubt need to focus on foods with
very strong flavors that can stand up to the big assertive
ones in the wine. Not only that, you can forget about fish
entirely and any white meat dish that is not prepared in a
spicy rub or heavily fragrant sauce, will instantly become
bowled over by Petite Sirah wines.
Red meat is certainly your safest bet as well as game
meats with strong flavors. Anything earthy will do nicely
too. That means mushrooms and strong flavored
vegetables in hearty sauces. We have gone through and
selected some fun and interesting recipes that we think
you will enjoy and they should also help take the
guesswork out of finding what to prepare with Petite
Sirah wines.
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Recipes
· 2 cups dried pinto or cannellini beans
· 1 quart (4 cups) beef stock (canned is fine)
· 6 cups water
· 1/3 cup olive oil
· 2 medium slices salt pork, sliced
· 1 onion, chopped
· 1 carrot, chopped
· 1 tablespoon minced garlic
· 2 tablespoons minced parsley
· 2 tablespoons tomato paste
· 1/2 teaspoon rosemary
· 1/4 pound small dried pasta such as macaroni or ditalini
· 1 tablespoon olive oil
· 1 cup freshly grated Parmesan cheese
Also Required:
· large heavy pot
· small skillet
· food processor or blender
Wash and soak the beans overnight in enough water to cover completely. Discard soaking water and put
the beans in a large heavy pot with the beef stock, water, one-half of the olive oil, the salt pork, onion,
carrot and celery. Cover and bring to a boil. Lower heat and simmer 45 minutes or more, adding more
liquid if the beans seem dry.
In a small skillet, heat the remaining olive oil with the garlic and parsley over medium heat for 1-2
minutes. Stir in the tomato paste and rosemary and add to the simmering soup. Continue cooking until
beans and vegetables are very tender, about 10 minutes more.
Season well with salt and black pepper and remove about one-fourth of the softened beans. Puree them in
a food processor or blender until smooth, then return to pan with the whole beans. Return soup to a
simmer and add the pasta. Cook 8-10 minutes or until al dente, stirring several times. Stir in the
tablespoon of olive oil and 1/3 cup grated Parmesan. Taste and adjust seasoning and serve. Pass
remaining Parmesan at the table.
NOTE: If dried cannellini beans are unavailable, you may substitute canned beans, but they should be
added later in the cooking. Begin by cooking the other vegetables first as above, but add the undrained
beans after the first 30 minutes of cooking. Finish the soup as the recipe indicates, but be careful not to
overcook the beans, which should be soft but not completely falling apart.
Roasted California Squab with Fava Beans, Grilled Portobello Mushrooms and
Tarragon
· 1 pound chicken bones
· 4 celery stalks, cut into medium dice
· 4 medium carrots, cut into medium dice
· 2 onions, cut into medium dice
· 4 cloves garlic
· 1 sprigs fresh thyme, leaves removed and finely chopped
· 2 bay leaves
· 1 cup wild rice, cooked
· 1 cup fava beans, shelled
· 2 tablespoons finely chopped shallots
· salt and freshly ground white pepper
· 4 boneless California squab breasts
· 1/3 pound portobello mushrooms
· 4 tablespoons olive oil
· 1/2 teaspoon fresh tarragon, finely chopped
· 3/4 cup unsalted butter
Also Required:
· roasting pan
· sauté pan
Preheat the oven to 450°F.
To prepare the sauce, place the chicken bones in a large roasting pan and roast in the oven until they start
to brown. Add the celery, carrots, onions and garlic and mix well. Continue cooking until the vegetables
are brown. Add the thyme and bay leaf halfway through cooking. When the bones and vegetables are
browned, remove them from the oven, transfer to a large stock pot, cover with water, and simmer until the
stock is reduced by two-thirds. Strain the liquid through a sieve and set aside.
In a sauté pan, add a small amount of stock to the cooked rice over medium heat. Adjust seasoning,
remove the pan from the heat, and cover with a lid. In a separate pan, sauté the fava beans and shallots in
the olive oil until tender, but still firm. Do not overcook. Season with salt and white pepper. Set aside.
Season the squab with salt and pepper and sear in pan, skin side-down. Turn over and cook to medium
rare.
Prepare a hot grill. Coat the whole mushrooms with olive oil, season with salt and white pepper, and grill
the mushrooms until medium rare, about 1 minute on each side. Slice the mushrooms in half and toss them
with the fava beans and tarragon. Reheat the sauce and adjust seasoning. Slice the squab lengthwise.
To serve, place rice in middle of each plate and arrange the squab over the rice. Add the vegetable
mixture to the sauce and spoon over the squab.
Servings: 4
Philly Cheesesteak with Peppers and Onions
· 1 medium onion, thinly sliced
· 1 large green pepper, thinly sliced
· 2 cloves garlic, minced
· 1/4 cup chicken broth
· 1 long loaf Italian bread, or 4 small crusty rolls
· 1 pound lean steak, trimmed, grilled and cut into thin slices
· 1/2 cup shredded part-skim mozzarella cheese
Also Required:
· frying pan
· baking sheet
Preheat the broiler.
Heat the chicken broth in a large non-stick frying pan. Add the onions, peppers and garlic and cook over
medium heat, stirring frequently, for 15 to 20 minutes or until very soft. Split the Italian loaf or rolls and
cut in portion sizes if necessary.
Lay the 4 open sandwiches on a baking sheet or broiler pan, and divide the vegetables among the bottom
sections. Top with the steak slices and sprinkle with the shredded mozzarella. Broil for 2 to 3 minutes or
until cheese melts and steak is warmed through. Top with remaining bread and serve.
Servings: 4
Pork Medallions with Green Onions
· 2 whole pork tenderloins
· ½ pound fresh mushrooms
· 4-5 whole green onions
· ¼ cup dry white wine
· 2/3 cup chicken stock
· salt, black pepper
· flour for dredging
· 2-3 Tablespoons oil or clarified butter
Trim off any fat from the pork loins and slice them across the grain into medallions about ¼ inch thick.
Pound lightly to even thickness, if necessary. Salt and pepper lightly on both sides.
Wash and slice the mushrooms. Slice the green onions thinly on the diagonal.
Heat 1 tablespoon of oil or clarified butter in a nonstick sauté pan over medium-high heat. When oil is hot,
dredge the pork slices lightly in flour, shaking off excess. In a single layer, brown meat quickly on both
sides, turning once or twice. Remove from pan when cooked and keep warm. Add another tablespoon of
oil and repeat until all meat is cooked.
Increase heat to high and add the mushrooms; cook for 2-3 minutes, stirring occasionally. Add the white
wine and reduce until almost dry. Add the green onions and stir for 30 seconds. Add chicken stock and
reduce slightly. Correct seasoning with salt and pepper. Return pork to pan and moisten well with the
vegetables and pan juices. Serve hot with steamed or pilaf rice.
Rack of Lamb Gratiné with Onion Tart and Cumin-Caraway Sauce
· Potato Basket
· Lamb Stock and Cumin-Caraway Sauce
· 2 racks of lamb
· oil for sautéing
· 1/2 cup fine bread crumbs
· 1/2 cup finely chopped pecans
· 2 bunches baby carrots, scraped and trimmed
· 1/2 pound haricots verts, trimmed
Also Required:
· saucepan
· sieve
· skillet
Preheat the oven to 400°F.
To prepare the lamb, salt and pepper the cleaned racks. Sauté in hot oil in an ovenproof skillet until
evenly browned, then place the pan in oven and continue to cook until medium-rare.
Blanch the carrots and haricots verts until crisp tender and set aside.
Melt ¾ cup butter in a saucepan. Bring to a boil and mix in bread crumbs and the pecans. The mixture will
bubble and rise.
Coat the medallions of the rack with this bread crumb and nut mixture and place the racks under the
broiler to brown crust. To serve: Place an unsliced loin on each plate, gently circled with some cumin-
caraway sauce. Arrange 1 potato basket at the top of each plate and flank with 2 bundles of haricots verts
and 2 bundles of baby carrots on opposite sides of the basket.
Servings: 4
Summer Beef Brochettes
· 1 1/2-2 pounds top sirloin, trimmed and cut in 1 -2" cubes
· 1 onion, peeled, quartered and divided
· 2 teaspoons minced garlic
· 3/4 teaspoon freshly ground black pepper
· 1 teaspoon ground cumin
· 1 teaspoon oregano
· 1 teaspoon ground coriander
· 1/2 teaspoon paprika
· 1/4 teaspoon saffron (optional but delicious)
· 1/2 teaspoon thyme
· salt
· metal or bamboo skewers
· olive oil
Rub spices and garlic into the meat with 2 tablespoons olive oil. Cover in a small bowl and refrigerate at
least 3 hours or overnight. Soak bamboo skewers in hot water, if using. Heat a barbecue grill to medium-
hot. Thread the meat cubes alternately onto the skewers with pieces of onion, beginning and ending with
onion. Salt the meat, brush with a little more olive oil, and grill to desired degree of doneness (at least 5
minutes per side). Serve with sliced tomatoes with fresh basil, and spicy potato salad garnished with
chopped peanuts and cilantro.
Servings: 4
Mongolian Beef
· 3/4 pound flank steak, thinly sliced across the grain
· 2-1/2 tablespoons oil
· 2 tablespoons minced garlic
· 10 small dried red chilies
· 10 green onions, cut into 3-inch pieces
· 2 tablespoons hoisin sauce
· 1 tablespoon soy sauce
· 2 tablespoons dark soy sauce
· 2 tablespoons Chinese rice wine or dry sherry
· 1 teaspoon cornstarch
Also Required:
· wok
Thinly slice meat across the grain, about 1/8 inch thick. Combine 2 tablespoons dark soy sauce, Chinese
rice wine or dry sherry, and 1 teaspoon cornstarch in a bowl, add beef and stir to coat. Let stand for 10
minutes.
Place a wok over high heat and add 2 tablespoons oil. Add beef and stir-fry for 2 minutes. Remove meat
from pan. Add remaining 1/2 tablespoon oil to wok and add garlic and chilies. Stir for about 10 seconds
and add green onions; stir-fry for 1 minute more. Return meat to wok and add hoisin sauce and soy sauce.
Heat thoroughly and serve.
Servings: 4
Winter Rice Jambalaya
· 2 cups chopped onions
· 1 cup chopped red bell pepper
· 2 pieces bacon, diced
· 1 teaspoon minced garlic
· 1 cup diced ham
· 1-1/2 cups short or medium grain rice (preferably blue rose type)
· 1-2 bay leaves
· 1/4 teaspoon red chile flakes
· 1/2 teaspoon oregano
· 1 teaspoon ground coriander
· 1/2 teaspoon cumin
· 1/2 teaspoon paprika
· 3/4 teaspoon salt
· 1/2 teaspoon freshly ground black pepper
· 2 1/4-2 1/2 cups chicken stock, canned or homemade (or homemade fish stock)
· 3/4 cup dry white wine
· 3/4 pound small or medium-size scallops
· 3/4 pound medium shrimp, cleaned (or leave in the shells for best flavor)
· (or you may substitute1 lbs. mixed fish and shellfish, cut in 1 inch cubes, for the above)
· 1 cup fresh or frozen green peas (optional)
Also Required:
· skillet or Dutch oven
In a heavy, oven-safe skillet or Dutch oven, sauté the onions, red peppers and chopped bacon pieces very
slowly over medium-low heat until vegetables are soft but not browned. (Bacon should not get crisp.) Add
the diced ham and rice, mix in well, and fry for 1-2 minutes more, stirring frequently. Mix in the spices,
garlic, white wine, and chicken or fish stock, and stir well. Bring to a boil, cover tightly and cook in the
oven for 15 minutes at 350°.
Stir lightly with a fork to loosen rice that may be sticking to bottom of pot, and add shrimp, scallops and
peas. Add 2-3 tablespoons more stock or water if rice is dry. Cover pot again and return to oven for 5-10
minutes longer, cooking just until rice is tender. Remove from oven and let stand for 5-10 minutes before
serving to allow rice to firm up slightly. Serve with crunchy seeded French bread.
Servings: 4
Savory Calzone with Cheese and Eggplant
· 3/4 pound ( medium) eggplant, cut into 1-inch cubes, salted
· 1/2 cup (4 ounces) olive oil
· 4 garlic cloves, minced
· 2 tablespoons balsamic vinegar or red wine vinegar
· 1/4 cup pine nuts
· freshly ground black pepper
· 1-1/2 cups grated Fontina cheese (about 5 ounces)
· 1-1/2 cups grated mozzarella cheese (about 6 ounces)
· 1 3.5-ounce log soft mild goat cheese (such as Montrachet), crumbled
· 1/4 cup freshly grated Parmesan cheese (about 3/4 ounce)
· 1 red bell pepper, cut into strips
· 1/2 cup thinly sliced fresh basil leaves
· fresh basil sprigs
· 1 cup warm water (105 to 115 degrees)
· 1 envelope dry yeast
· 3 tablespoons olive oil
· 3-3 1/2 cups cup bread flour
· 3/4 teaspoon salt
Also Required:
· skillet
· heavy-duty mixer
· baking stone, baking tiles, or heavy large rimless baking sheet
Let the salted eggplant sit in a colander for 30 minutes to drain. Shake and pat it dry with paper towels.
Mix the olive oil and garlic together and heat half of the oil in a large heavy skillet over medium heat. Add
the eggplant and sauté until tender, about 8 minutes, turning carefully several times. Increase heat to
high. Add the vinegar and cook until almost no liquid remains in skillet (less than 1 minute). Taste and
season with pepper. Transfer to a medium bowl.
Heat 1 teaspoon garlic-oil mixture in a small skillet over medium heat. Add the pine nuts and sauté until
golden, about 2 minutes. Mix in with cooked eggplant. (Can be prepared 1 day ahead to this point. Chill
remaining garlic oil and eggplant mixtures separately. Bring to room temperature before using.)
To make the dough, place 1/4 cup very warm (but not boiling) water in bowl of heavy-duty mixer; sprinkle
yeast over and stir to dissolve. Let stand 5 minutes. Add the remaining 3/4 cup water, olive oil, and 3 cups
flour mixed with the salt. Stir to combine with a wooden spoon. In an electric mixer with dough hook (or
continuing by hand with wooden spoon), beat until dough pulls away from sides of bowl, about 2 minutes.
Turn out dough onto a lightly floured board and knead until smooth and elastic, adding more flour if sticky,
7-10 minutes.
Lightly oil a large bowl. Lay the dough in the bowl and turn over so that both sides are oiled. Cover with
plastic wrap and let rise in a warm draft-free area (preferably around 80 degrees F) until doubled in
volume, about 1 hour. While dough rises, position a rack in lowest third of oven. Place a baking stone,
baking tiles, or heavy large rimless baking sheet on rack in oven. Preheat oven to 450 degrees for 30
minutes. Mix the cheeses together in a medium bowl. When dough has doubled, punch it down and divide
into 4 pieces. On a lightly floured surface, roll each piece into an 8-inch round. Brush with the garlic oil,
leaving a 1-inch border around edge. Spread 1/4 of the cheese mixture on one side of the circle, leaving 1-
inch border. Cover the cheese with 1/4 of eggplant mixture, 1/4 of bell pepper and 1/4 of the sliced basil
leaves.
Brush edges of dough with water. Fold dough up and over each calzone slightly less than half so that a
little of the bottom edge of dough still shows. Fold this bottom edge of dough up and over the top edge and
crimp to seal. Repeat with the rest of the dough and filling ingredients to form 4 calzones. Cover them
lightly with plastic wrap or a clean dish towel and let stand 15 minutes. With a large metal spatula, transfer
the calzones to stone or preheated baking sheet in oven and bake until golden brown and crisp, about 12
minutes. Remove from oven to platter or individual plates. Garnish with the basil sprigs and serve.
Marinated Roast Peppers
This is a very useful item to have on hand. It keeps well in the refrigerator and can be used both as an
ingredient and on its own. Try it spread on a slice of toasted French bread with a couple of anchovy fillets
on top. It is an ideal addition to an antipasto or as a garnish. It supplies color and flavor when mixed into a
bean, green, or potato salad.
Look for shiny, plump peppers with thick flesh in green, red, or yellow for this dish. The long, tapered,
pale green peppers—so-called Italian peppers—are sweet and also excellent for this recipe.
Roasting peppers partially cooks them and makes them more tender and sweet, while removing the tough
skin imparts delicacy and removes bitterness. The peeled peppers can also be stuffed with a mixture of
rice and meat and baked in the oven and served hot or cold.
· 3 thick green peppers (12 to 14 ounces)
· 3 long Italian peppers (7 to 8 ounces)
· 1 medium tomato, peeled (optional)
· 1 Tablespoon minced garlic
· 1/3 cup olive or vegetable oil
· 1 teaspoon salt
· 1/2 teaspoon freshly ground black pepper
Roast the peppers on a rack under the broiler, about 1 inch away from the flame, for 8-12 minutes total,
turning them every few minutes until they are charred, and blistered all over. Immediately transfer them
to a plastic bag and let them steam for 10 minutes. The steam releases the skin, making it very easy to
slide the skin off. Pull the skin off; it will release easily.
Split the peppers in half, and remove the stem, membranes and seeds. Cut into 1/2-inch strips. You should
have approximately 2 1/2 cups of strips.
Cut the tomato in half crosswise and press it to extrude the seeds. (The juice can be saved for stock.) Cut
the flesh into 1/4- to 1/2-inch dice and mix with the pepper strips. Add the garlic, oil, salt, and pepper, and
mix well. The mixture can be kept in the refrigerator for a week. Serve with crunchy French bread.
Servings: 6
Grilled Radicchio
· 4 9-inch heads Treviso radicchio
· ¼ cup extra-virgin olive oil
· 1 cup coarsely grated smoked Scamorza cheese or smoked mozzarella (3 oz)
· 2 1/2 Tablespoons balsamic vinegar
Active time: 15 min Start to finish: 50 min
Heat a grill or barbecue to moderately hot (coals are ready when you can hold your hand 5 inches above
rack 3 to 4 seconds). Remove any loose outer leaves from the radicchio and trim bases, leaving heads
intact. Quarter each head lengthwise and brush lightly with olive oil. Season with salt and pepper.
Grill the radicchio on a rack over moderately hot coals, covered, turning every 10 minutes, until outer
leaves are browned and hearts are tender, 20-25 minutes total. To finish, sprinkle cheese over the cut
sides of radicchio and grill uncovered until cheese melts, about 2 minutes. Transfer to a platter and drizzle
with balsamic vinegar.
Alternate method: Grill radicchio in batches, without cheese, in a well-seasoned ridged grill pan, covered,
over moderate heat. Transfer to a baking sheet, setting cut sides up. Keep warm in a 325°F oven. When
all batches are grilled, sprinkle cheese over radicchio, then heat in oven until cheese melts. Sprinkle with
the vinegar.
Servings: 6 to 8