Dallas Secret Wine Society
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their wines, especially their reds, and Zinfandel is no exception. The
flavors and tannins that are stamped on a wine by the aging in oak
barrels tend to play havoc on the ability of a wine to be paired up with
food. I think that of all the red wines that California produces,
Zinfandels are the best at overcoming this problem because they are so
fruity. Some Pinot Noir fans are going to argue with me on that
statement, but I have personal experience on my side. I have also
noticed that many wine writers, at least the ones that will mention
Zinfandels in their books and articles, tend to focus on the darker meats
to pair with Zinfandel and they almost never encourage you to pair a
Zinfandel with an Italian dinner. Hog Wash, I say!
As far as Mexican food is concerned, most wine aficionados will tell you
to just forget about wine altogether and grab a cold beer or margarita.
Well what fun is that? It is true that if you are eating something that is
very hot and spicy, any beverage with a high alcohol content is going to
accentuate the heat and if that beverage is a room temperature red
wine, that will make the effect even worse. But to rule out red wine with
Mexican food entirely to me would be insane! Just be careful not to
pick out a Zinfandel with an alcohol content of over 14%. I know, that
is easier said then done, but there are many, trust me.
As I mentioned before, I have experience on my side when it comes to
matching Red Zinfandel with Italian, Mexican and spicy dishes. These
are my wife’s favorite things in life, Zinfandel, Mexican and Italian food
and I can assure you, we put my theory about matching Zinfandel with
these styles of food to task on a weekly basis with very pleasing
results. I think when it comes to Italian food it really is a “no-brainer”,
I mean the Zin grape’s roots are in Italy! Please! And since Zinfandel
is so fruity, it really pairs well with the tomato based Italian sauces. It
is also because of this inherit fruitiness that helps Zinfandels overcome
salty dishes.
Zinfandels are spicy wines to begin with so why shouldn’t you serve one
with a dinner that is prepared in a zesty sauce or seasonings. You quite
often find flavors of pepper, cloves, sage or spicy wood shadings in
Zins. They are also blessed with lush amounts of raspberry, cherry,
black cherry, blackberries and cassis. You will find that Zinfandel really
works great with a variety of smoked meats and can make any
backyard barbecue a hit because they complement hamburgers or
barbecue ribs and chicken in style!
Next time you are perplexed about what wine to serve with your dinner,
why not add a little spice to your meal and open up a Zinfandel. I
guarantee that you will add a whole lot of fun to your evening as well!
Recipes
and tinkered with the recipe. It is so easy to make and takes very little time and energy, but you will
still be able to impress people with a delicious meal! I am specifically vague on the amounts of the
seasonings because it really is a matter of personal taste. Around my house, the spicier the dish is, the
better! If you don't like a lot of heat in your dishes, then use the minimum amount of red pepper
seasonings in your sauce or if you feel like adding or leaving out a few items, why not make it your own
dish! If you do decide to make this dish very spicy, pick a Zinfandel that has 14 percent alcohol or
lower to serve with it.
2 - 16oz cans of Contadina "Thick & Zesty" tomato sauce
2 regular sized or 1 family sized pack of cheese filled Ravioli or Tortellini
1 - Tablespoon of Garlic Salt
1 - teaspoon of Onion Powder (Or half of a white onion finely chopped) your call here, but I hate onions,
so I don't use them!
1/2 - tablespoon of coarsely ground black pepper
1 - teaspoon of dried oregano (Don't use fresh oregano, the sauce is too thick)
1 - teaspoon of dried basil (again, don't use fresh basil)
1/4 to 3/4 - teaspoon of ground red pepper (How much is up to you)
1/4 to 3/4 - teaspoon of crushed red pepper (How much is up to you)
A pinch of sea salt of regular salt
Freshly grated Parmesan or Romano cheese
Start off by bringing 4 to 6 cups of water with a dab of vegetable or canola oil to a boil over high heat.
Once the water is boiling, toss in the pinch of sea salt. Add your Ravioli or Tortellini to the boiling
water and cook per the package instructions. About 5 to 6 minutes or al dente. Drain your pasta well
making sure all of the water is completely gone.
Return the pasta to the pan and add your tomato sauce and seasonings together, stirring well to
incorporate all of your ingredients together. Start off with smaller amounts of the seasonings. You can
always add more, but you can't take away what you have already put in. Taste the sauce until you are
happy with the results. Remember that it takes a couple of spoonfuls of tasting before the red pepper
starts to kick in, so don't overdo it!
Return the pan to the stove and simmer over medium low heat until the sauce becomes hot or at the
desired serving temperature. Be sure to stir often so that the pasta does not stick to the pan.
Serve immediately on plates or bowls and garnish with freshly grated Parmesan or Romano cheese.
¾ tablespoon chopped garlic
1 cup sliced yellow onions
1 ¼ cups sliced crimini or shiitake mushrooms
3/4-cup Red Zinfandel Wine
1-cup julienned sun-dried tomatoes packed in oil
¾ tablespoon tomato paste
¾ cup tomato sauce
2/3 cup pitted, chopped Kalamata olives
3 tablespoons chopped fresh basil (1 ½ tablespoons dried)
1 tablespoon toasted fennel seed
1-tablespoon balsamic vinegar
Kosher salt and freshly ground black pepper
1-¼ pounds fresh or dried basil fettuccine noodles
½ cup freshly grated Parmesan cheese
3 ounces prosciutto, julienned
¼ cup chopped toasted walnuts
Garnish: chopped fresh basil
In a medium sauté pan or skillet, heat olive oil over medium heat. Add garlic, onions, and mushrooms and
sauté for 3 to 4 minutes, until onions are translucent. Add wine, tomatoes, tomato paste, tomato sauce,
olives, basil, fennel seed, and balsamic vinegar and simmer, stirring frequently, until sauce begins to
thicken slightly, about 8 minutes. Reduce heat and keep warm. Add a little more wine if the sauce
thickens too much. Season to taste, being careful not to add too much salt since prosciutto will add
saltiness to the dish.
In a large pot of salted boiling water, cook fettuccine for 3 to 5 minutes, or until cooked al dente. Drain
water from pot and then transfer fettuccine back to the pot and place over medium heat.
Divide noodles evenly on plates. Spoon sauce over noodles. Top with evenly divided Parmesan,
prosciutto, and walnuts. Garnish with fresh basil. Serve immediately.
½ teaspoon kosher salt
1/3 teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
2 tablespoons unsalted butter
4 ounces pancetta, chopped
2 cups sliced shiitake mushrooms
4 cloves garlic, chopped
¾ teaspoon dried chervil
2 bay leaves
2 cups Zinfandel
2 cups seeded, chopped tomatoes
2 tablespoons tomato paste
¾ cup chicken stock
10 ounces peeled pearl onions
½ cup pitted, sliced Spanish green olives
1-tablespoon cornstarch mixed with 1-tablespoon cold water
2 tablespoons Dijon mustard
Kosher salt and pepper
Garnish: chopped parsley
Rinse chicken in cold water and pat dry with paper towels. In a small bowl, mix together salt, pepper, and
2 tablespoons flour and sprinkle mixture on chicken on all sides.
In a large stockpot over medium heat, melt butter. Add pancetta and sauté for 5 to 6 minutes. Add
chicken pieces skin side down and brown for about 5 minutes per side in batches. Remove with tongs and
place on paper towels to dry.
Add remaining 1-tablespoon flour to the stockpot and brown for 1 to 2 minutes. Add onions, mushrooms,
garlic, and herbs and sauté for 5 minutes. Add wine, tomatoes, tomato paste, and stock along with
chicken and bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Add pearl onions and green
olives and continue cooking for 10 minutes.
Remove chicken from pot to a large bowl and cover with aluminum foil. Keep warm.
Add cornstarch mixture to cooking liquid and mix in mustard. Raise heat and boil rapidly for 6 to 7
minutes so that liquid reduces and thickens. Season to taste.
To serve, place chicken on plates or in large soup bowls and top liberally with sauce. Garnish with
parsley. Serve with rice or pasta and crusty garlic bread.
1/3 cup dry sherry
3 tablespoons reduced-salt soy sauce
1 tablespoon toasted sesame oil
1 teaspoon Worcestershire sauce
½ cup sliced yellow onions
1/8 teaspoon freshly ground black pepper
1 rehydrated dried chipotle pepper, stemmed and minced
2 pounds flank steak, trimmed
Salsa:
4 ears fresh or frozen corn, husks removed
Olive oil
2 ounces pancetta or bacon, chopped
½ cup chopped roasted red bell pepper
1-½ teaspoons minced roasted garlic
½ teaspoons white-wine Worcestershire sauce
2 teaspoons minced jalapenos
2 teaspoons sherry wine vinegar
2 tablespoons chopped fresh basil (1 tablespoon dried)
Kosher salt and freshly ground black pepper
To make marinade, combine all ingredients in a small mixing bowl and whisk thoroughly. Place steak in a
large, sealable plastic bag and add marinade. Refrigerate for 4 to 5 hours, turning bag occasionally.
Remove steak from marinade and reserve marinade for basting.
To make salsa, preheat oven to 350 degrees Fahrenheit. Rub corn lightly with olive oil and place on a
baking sheet. Roast in the oven for 45 minutes. Remove corn and scrape kernels off cobs (should
produce 2 cups of corn). Place in a medium-mixing bowl.
In a medium sauté pan or skillet over low-medium heat, cook pancetta for 8 to 10 minutes until lightly
browned. Pour pancetta into a small strainer over the sink and drain oil. Pat the pancetta dry and
combine with the corn. Add bell pepper, garlic, Worcestershire, jalapenos, vinegar, and basil to the corn,
Mix thoroughly, season to taste, and refrigerate. Bring to room temperature before serving.
To grill flank steak, prepare a hot fire. Place flank steak flat over the heat and grill for 5 minutes per
side, until rare. Remove from grill and let rest under foil for 5 minutes. Slice steak on the angle against
the grain.
To serve, place a portion of corn salsa on each plate. Top with several slices of flank steak.
