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Wine

and Food

Wine Recipes to Perfectly Pair with Dinner

BY

Gordon Rock

Copyright 2018 Gordon Rock



Kindle Edition

License Notes

No part of this Book can be reproduced in any form or by any means including
print, electronic, scanning or photocopying unless prior permission is granted by
the author.

All ideas, suggestions and guidelines mentioned here are written for informative
purposes. While the author has taken every possible step to ensure accuracy, all
readers are advised to follow information at their own risk. The author cannot be
held responsible for personal and/or commercial damages in case of
misinterpreting and misunderstanding any part of this Book
Table of Contents

Introduction

Irish Lamb and Turnip Stew

Chicken and Wild Rice Soup

Braised Green and Clam Spaghetti

Gouda and Ham Souffles

Maryland Crab Cakes

Creamy Mushrooms and Chicken

Beef Stir Fry

Tomato and Arugula Pizza

Chickpea Vegetable Stew

Smoked Duck Salad with Raspberries and Nuts

Turkey Tonnato

Country French Beef Stew

Provencal Tuna Sandwiches

Pan Roasted Tarragon Chicken

Almond Biscotti

Steak au Poivre
Goat Cheese and Bacon Quick Bread

Salsa Verde Roasted Chicken

Smoky Shrimp and Squid Paella

Homemade Tuna Steaks in Tomato Sauce

Braised Short Rubs with Mashed Vegetables

Trout with Lemon Vinaigrette

Crab Bisque

Curried Lobster Rolls

Classic Swedish Meatballs

Conclusion

About the author

Free Bonus Cookbooks

Author's Afterthoughts
Introduction

There are several types of wine that are perfect to pair with various types of
meat, vegetable or seafood dishes that you can prepare. With various types of
wines such as sweet wines, bold red wine, or dried white wines, there are
literally hundreds of possibilities when it comes to pairing wine with your next
meal. The problem is that many people tend to pair the wrong type of wine with
the type of meal they are preparing.

By the end of this cookbook, I hope to help you avoid making the same mistake.
By the end of this cookbook, I am confident that not only will you be able to pair
the best wine to go with your next meal, but that you will become a wine
enthusiast in the process. By the end of this cookbook, I know you will look
forward to making dinner for your friends and family. So, let’s stop wasting time
and get to cooking!
Irish Lamb and Turnip Stew

This is a hearty stew that will satisfy all who try it. Finished off with parsley and
mint, this is a surprisingly fresh tasting dish you will love.

Makes: 8 servings

Total Prep Time: 3 hours

Wine Pairing: Cabernet Sauvignon

Ingredients:

3 Tbsp. of extra virgin olive oil, extra if needed


3 ½ pounds of lamb shoulder, boneless and cut into pieces
Dash of salt and black pepper
2 yellow onions, cut into quarters
8 cloves of garlic, crushed
6 Tbsp. of all-purpose flour
1 cup of dried white wine
4 cups of low sodium chicken broth
3 turnips, peeled and cut into quarters
½ pound of carrots, cut into pieces
8 fingerling potatoes
3 Tbsp. of heavy whipping cream
Parsley, chopped and for garnish
Mint, chopped and for garnish

Directions:

1. In a cast iron casserole dish set over medium heat, add in 3


tablespoons of olive oil. Once shimmering, season the lamb shoulder
pieces with a dash of salt and black pepper. Add into the dish and
cook for 8 minutes on each side or until browned. Transfer onto a
plate and set aside.
2. Add the onion quarters into the casserole dish. Cook for 5 minutes or
until golden.
3. Add in the crushed garlic and continue to cook for 2 minutes.
Remove from heat. Transfer onto a plate and set aside.
4. Add 6 tablespoons of olive oil into the casserole dish. Add in the all-
purpose flour. Whisk until smooth in consistency. Set back over
medium heat. Add in the dried white wine and allow to come to a
simmer. Deglaze the bottom of the dish. Add in 4 cups of water and
the low sodium chicken broth. Whisk to mix.
5. Add the lamb and onion mix back into the casserole dish. Lower the
heat to low. Cook for 1 hour and 45 minutes or until the lamb is soft.
6. Add in the turnip quarters, carrot pieces and potatoes. Continue to
cook for 30 minutes or until soft.
7. Add in the heavy whipping cream. Season with a dash of salt and
black pepper. Remove from heat.
8. Serve immediately with a garnish of chopped parsley and chopped
mint.
Chicken and Wild Rice Soup

This is the perfect soup dish for you to make whenever you are feeling under the
weather. One bite and I guarantee you will start feeling better in no time.

Makes: 8 servings

Total Prep Time: 1 hour and 15 minutes

Wine Pairing: Chardonnay

Ingredients:

4 Tbsp. of butter
3 ribs of celery, cut into pieces
2 carrots, cut into pieces
1 onion, chopped
2 cloves of garlic, minced
1 ½ tsp. of thyme, chopped
Dash of salt and black pepper
¼ cup of all-purpose flour
1 cup of wild rice
2 quarts of low sodium chicken broth
4 cups of roasted chicken, cut into pieces
1 cup of heavy whipping cream

Directions:

1. In a saucepan set over medium heat, add in the butter. Once melted,
add in the chopped celery, carrot pieces, onion, minced garlic and
chopped thyme. Season with a dash of salt and black pepper. Stir well
to mix. Cook for 10 minutes or until soft.
2. Sprinkle the all-purpose flour over the top and stir well until coated.
Cook for 3 minutes.
3. Add in the wild rice and low sodium chicken broth. Add in 2 cups of
water and stir well to incorporate. Allow to come to a boil. Lower the
heat to low. Cook for 30 minutes or until soft.
4. Add in the chicken pieces. Continue to cook for 10 to 15 minutes or
until the rice is soft.
5. Add in the heavy whipping cream. Season with a dash of salt and
black pepper.
6. Remove from heat and serve immediately.
Braised Green and Clam Spaghetti

This is a delicious spaghetti dish that every seafood lover will fall in love with. It
is made with a spicy broth that helps to give this dish an amazing flavor.

Makes: 4 servings

Total Prep Time: 45 minutes

Wine Pairing: Sauvignon Blanc

Ingredients:

½ cup of extra virgin olive oil


8 cloves of garlic, crushed
48 littleneck clams
2 cups of dried white wine
2 jars of roasted red peppers, drained
1 tsp. of crushed red pepper flakes
1 pound of Swiss chard, stems removed and chopped
Dash of salt and black pepper
½ pound of spaghetti
2 Tbsp. of butter, chilled and cut into cubes
1 tsp. of grated lemon zest
1 Tbsp. of lemon juice
½ cup of grated Parmigiano-Reggiano cheese, extra for garnish

Directions:

1. In a pot set over medium heat, add in ¼ cup of olive oil. Add in the
crushed garlic. Cook for 1 minute. Add in the littleneck clams. Add in
the dried white wine. Allow to come to a boil. Cover and lower the
heat to low. Cook for 5 to 8 minutes or until the clams begin to open
by themselves.
2. Transfer the clams onto a baking sheet. Toss out any clams that do not
open.
3. Strain the clam broth through a sieve into a bowl. Add in the roasted
pepper into the broth. Pour into a food processor. Pulse on the highest
setting until smooth in consistency.
4. Clean out the pot and place back over medium heat. Add in the
remaining ¼ cup of olive oil. Add in the crushed garlic. Cook for 1
minute. Add in the crushed pepper flakes and Swiss chard. Continue
to cook for 3 minutes or until wilted.
5. Add in the roasted pepper broth. Stir well to incorporate. Season with
a dash of salt and black pepper.
6. In a pot filled with salted water. Heat over high heat. Allow to come
to a boil. Add in the spaghetti. Cook for 8 to 10 minutes or until soft.
Drain and add into the pot with the clam mix. Toss well to mix.
7. Add in the butter, lemon zest, fresh lemon juice and ½ cup of grated
cheese. Add in the clams and toss well to mix.
8. Remove from heat. Serve with a garnish of the remaining grated
cheese.
Gouda and Ham Souffles

While making a souffle may seem like a daunting prospect, with the help of this
delicious dish it will seem like the easiest process in the world.

Makes: 8 servings

Total Prep Time: 35 minutes

Wine Pairing: Rosé

Ingredients:

6 Tbsp. of butter, soft and extra for greasing


¼ cup of grated Parmigiano-Reggiano cheese
2 leeks, thinly sliced
¼ cup + 2 Tbsp. of all-purpose flour
1 ½ cups of whole milk
¾ tsp. of salt
¼ tsp. of cayenne pepper
6 eggs, separated
5 ounces of gouda cheese, shredded
6 ounces of ham, chopped
½ tsp. of cream of tartar

Directions:

1. Preheat the oven to 400 degrees. Brush 8 ramekins with butter.


Sprinkle 2 tablespoons of grated Parmigiano-Reggiano into the
bottom of the ramekins. Place onto a baking sheet.
2. In a saucepan, add in 2 tablespoons of butter. Add in the sliced leeks.
Cook for 5 minutes or until wilted. Transfer onto a plate and set aside.
Clean the skillet.
3. Add in 4 tablespoons of butter into the saucepan. Add in the all-
purpose flour. Whisk until mixed. Cook for 1 minute. Add in the
whole milk and continue to cook for 2 minutes or until smooth in
consistency.
4. Season with a dash of salt and cayenne pepper. Remove from heat.
5. Add in the egg yolks. Whisk to mix. Set aside to cool slightly.
6. Add in the shredded Gouda cheese, chopped ham and leeks. Stir well
to mix.
7. In a bowl, add in the egg whites and cream of tartar. Beat with an
electric mixer until frothy. Increase the speed of the mixer to high.
Continue to beat until peaks begin to form on the surface. Add into
the souffle mix. Stir well to incorporate.
8. Pour the souffle mix into the ramekins. Sprinkle the remaining grated
Parmigiano-Reggiano over the top.
9. Place into the oven to bake for 20 minutes or until golden.
10. Remove and cool for 5 minutes before serving.
Maryland Crab Cakes

This is another delicious seafood dish that is so easy to make, you will insist on
making it as often as possible.

Makes: 4 servings

Total Prep Time: 35 minutes

Wine Pairing: Chardonnay

Ingredients:

5 Tbsp. of butter, melted


1 egg
3 Tbsp. of mayonnaise
1 tsp. of lemon juice
Lemon wedges, for serving
½ tsp. of salt
1 tsp. of black pepper
¼ tsp. of cayenne pepper
1 pound of lumpy crabmeat
½ cup of breadcrumbs
Directions:

1. Preheat the oven to a low broil. Grease a baking sheet with butter.
2. In a bowl, add in the egg, mayonnaise, lemon juice and cayenne
pepper. Season with a dash of salt and black pepper. Stir well to mix.
3. Add in the lumpy crabmeat and ¼ cup of the breadcrumbs. Fold
gently to mix. Cover and set into the fridge to chill for 10 minutes.
4. Shape the crabmeat mix into patties. Sprinkle the remaining ¼ cup of
breadcrumbs over the top of the patties. Place onto the baking sheet.
5. Place into the oven to broil for 5 minutes or until the breadcrumbs are
gold.
6. Drizzle the remaining butter over the patties. Continue to broil for an
additional minute.
7. Transfer onto a plate and serve immediately with the lemon wedges.
Creamy Mushrooms and Chicken

This is a delicious dish to make for those fancy occasions. It is an Italian inspired
dish with chicken smothered in a creamy mushroom sauce. Best of all, it can be
prepared in just under 30 minutes.

Makes: 6 servings

Total Prep Time: 30 minutes

Wine Pairing: Pinot Grigio

Ingredients:

1 pound of button mushrooms, thinly sliced


3 Tbsp. of butter
6 Italian marinated chicken breasts, boneless, skinless and cut into
halves
3 Tbsp. of rice vinegar
1 ½ cups of heavy whipping cream
3 Tbsp. of capers, drained
¼ tsp. of black pepper

Directions:
1. In a skillet set over medium to high heat, add in 1 tablespoons of
butter. Add in the sliced button mushrooms. Cook for 5 minutes or
until soft. Transfer onto a plate and set aside.
2. Lower the heat to medium. Add in 2 tablespoons of butter. Add in the
chicken breasts halves. Cook for 10 to 12 minutes on both sides or
until cooked through. Transfer onto a plate and set aside.
3. Remove the skillet from heat. Add in the rice vinegar. Deglaze the
bottom of the skillet. Set back over medium heat.
4. Add in the heavy whipping cream, drained capers and black pepper.
Allow to come to a boil. Cook for 2 to 3 minutes or until the sauce is
thick in consistency.
5. Add the mushrooms back into the skillet.
6. Place the chicken halves onto serve plates. Pour the mushroom sauce
over the top.
7. Serve immediately.
Beef Stir Fry

This is an easy dish that is perfect to make any night of the week. Matched with
a big red wine, it helps to make this dish taste even more delicious.

Makes: 4 servings

Total Prep Time: 35 minutes

Wine Pairing: Chateauneuf-Du-Pape

Ingredients for the marinade:

3 Tbsp. of dried sherry


2 Tbsp. of soy sauce
2 tsp. of cornstarch
1 ¼ pounds of sirloin steak, thinly sliced

Ingredients for the stir fry and sauce:

½ cup of low sodium chicken broth


2 Tbsp. of dried sherry
3 Tbsp. of oyster sauce
1 Tbsp. of hoisin sauce
1 ½ tsp. of chile and garlic sauce
1 ½ tsp. of cornstarch
3 Tbsp. of vegetable oil
¼ cup of ginger, sliced julienne
6 scallions, sliced into 2 inch sized pieces
2 Tbsp. of pickled ginger, sliced into strips

Directions:

1. Prepare the marinade. In a bowl, add in the sherry, soy sauce and
cornstarch. Whisk until mixed. Add in the sirloin steak slices. Toss
well to coat. Set aside to marinate for 15 minutes.
2. Prepare the sauce. In a separate bowl, add in the chicken broth, dried
sherry, hoisin sauce, cornstarch, oyster sauce and chile and garlic
sauce. Whisk well to mix.
3. Set a wok over high heat. Add in 2 tablespoons of vegetable oil. Once
shimmering, remove the steak slices from the marinade. Add into the
wok. Stir fry for 1 minute or until browned. Transfer onto a plate and
set aside.
4. Add 1 tablespoon of vegetable oil into the wok. Add in the sliced
ginger and sliced scallions. Stir fry for 30 seconds or until fragrant.
5. Add the steak back into the wok. Add in the pickled ginger strips and
sauce. Toss well to coat. Continue to cook for 10 seconds or until the
sauce is thick in consistency.
6. Remove from heat. Transfer into bowls and serve.
Tomato and Arugula Pizza

This is the perfect dish for you to make for your next pizza night. For this pizza,
make sure to keep the toppings on this pizza as minimal as possible.

Makes: 8 servings

Total Prep Time: 2 hours and 30 minutes

Wine Pairing: Rosé

Ingredients for the dough:

4 cups of all-purpose flour, extra for dusting


1 Tbsp. of white sugar
1 tsp. of active yeast
1 ¼ cups of warm water
3 Tbsp. of extra virgin olive oil, extra for greasing
1 tsp. of salt

Ingredients for the topping:

32 sundried tomatoes, cut into halves


4 cloves of garlic, chopped
1/3 cup of extra virgin olive oil
1 pound of mozzarella cheese, thinly sliced
Dash of salt and black pepper
2 cups of baby arugula

Directions:

1. Prepare the dough. In a stand mixer with a dough hook attached, add
in the all-purpose flour, white sugar and active yeast. Stir well to mix.
Add in half of the warm water, olive oil and dash of salt. Continue to
beat until a dough forms.
2. Continue to beat with a dough hook until the dough is smooth.
3. Transfer the dough into a greased bowl. Cover and set aside to rest for
1 ½ hours.
4. Preheat the oven to 500 degrees. Place a pizza stone in the oven to
heat for 45 minutes.
5. Punch down the dough. Transfer onto a lightly floured surface. Knead
for 1 minute or until smooth. Divide the dough into 8 pieces. Knead
each piece into a ball. Flatten slightly into discs. Cover and set aside
to rest for 20 minutes.
6. Prepare the toppings. In a saucepan set over medium heat, add in the
tomatoes. Cover with water. Cook for 5 minutes or until the tomatoes
are soft. Drain and chop the tomatoes.
7. In a food processor, add in the chopped garlic and olive oil. Pulse on
the highest setting until smooth in consistency.
8. Roll out the dough discs into a round that is 8 inches in diameter and
1/8 inch in thickness. Repeat with the remaining dough pieces.
9. Brush the garlic mix over the top of the pizza crust. Scatter the
tomato mix over the top. Add the sliced mozzarella cheese over the
top. Season with a dash of salt and black pepper. Transfer the pizza
crusts onto the preheated pizza stone.
10. Place into the oven to bake for 5 minutes or until the crust is crispy.
Remove from the oven.
11. Top off with the baby arugula.
12. Serve immediately.
Chickpea Vegetable Stew

This is a dish you don’t have to feel guilty about enjoying. It is so delicious, I
guarantee it will quickly become your go-to weeknight meal.

Makes: 4 servings

Total Prep Time: 35 minutes

Wine Pairing: Sauvignon Blanc

Ingredients:

2 Tbsp. of extra virgin olive oil


1 cup of pearl onions, peeled and cut into halves
1 red bell pepper, chopped
½ pound of fingerling potatoes, cut into halves
2 cloves of garlic, minced
1 Tbsp. of ginger, peeled and chopped
1 Tbsp. of harissa
3 cups of low sodium chicken broth
1, 15 ounce can of chickpeas, drained
¾ cup of unsweetened coconut milk
2 Tbsp. of lemon juice
Dash of salt and black pepper
1 Tbsp. of cilantro, minced
Flatbread, toasted and for serving

Directions:

1. In a saucepan set over medium to high heat, add in the olive oil. Add
in the pearl onions and chopped red bell pepper. Cook for 5 minutes
or until soft.
2. Add in the fingerling potato halves, minced garlic, chopped ginger
and harissa. Stir well to mix. Cook for 2 minutes or until dark.
3. Add in the low sodium chicken broth and chickpeas. Allow to come
to a boil. Cover and lower the heat to low Cook for 12 to 15 minutes
or until the potatoes are soft.
4. Add in the coconut milk and allow to come to a simmer. Add in the
lemon juice. Season with a dash of salt and black pepper.
5. Sprinkle the cilantro over the top. Remove from heat.
6. Serve with the toasted flatbread.
Smoked Duck Salad with Raspberries and Nuts

This is a dish that is packed full of delicious flavor from the heart of France.
Made with meat duck breasts, walnuts and tangy raspberries, this is a salad dish I
know you will want to make as often as possible.

Makes: 4 servings

Total Prep Time: 30 minutes

Wine Pairing: Rosé

Ingredients:

½ pound of smoked duck breasts, fat trimmed and sliced thinly


½ cup of walnuts, chopped
2 Tbsp. of sherry vinegar
2 ½ tsp. of Dijon mustard
1 shallot, chopped
3 Tbsp. of walnut oil
1 Tbsp. of vegetable oil
Dash of salt and black pepper
6 ounces of frisee, torn into pieces
3 cups of Boston lettuce leaves, torn
1 cup of raspberries

Directions:

1. Preheat the oven to 350 degrees.


2. Place the duck breasts onto a baking sheet. Place into the oven to
bake for 15 minutes or until crispy. Remove and transfer onto a plate
lined with paper towels to drain.
3. In a pie plate, add in the chopped walnuts. Place into the oven to bake
for 8 minutes or until toasted. Remove and set aside to cool before
chopping.
4. In a bowl, add in the vinegar, Dijon mustard and chopped shallot. Stir
well to mix. Add in the walnut oil and vegetable oil. Season with a
dash of salt and black pepper. Stir well to mix.
5. Add in the frisee, Boston lettuce leaves and chopped walnuts. Toss
well to coat.
6. Transfer the salad onto serving plates. Top off with the raspberries.
7. Slice the roasted duck breasts and serve on top of the salad.
Turkey Tonnato

This is a classic Italian dish that you can make with ease in your home. It is
packed with an authentic Italian flavor I know you will love.

Makes: 4 servings

Total Prep Time: 20 minutes

Wine Pairing: Chardonnay

Ingredients:

1 pound of roasted turkey breast, thinly sliced


1, 6 ½ ounce can of tuna in water, drained
½ cup of chickpeas
¼ cup of plain yogurt
½ cup of extra virgin olive oil
¼ cup of capers, drained and chopped
½ cup of mixed herbs
Dash of salt and black pepper

Directions:

1. Place the slices of turkey onto a serving plate.


2. In a food processor, add in the drained tuna, chickpeas and plain
yogurt. Stir well to mix. While the processor is running, drizzle in the
olive oil. Continue to blend until smooth in consistency. Transfer into
a bowl.
3. In the bowl, add in the capers and mixed herbs. Season with a dash of
salt and black pepper. Stir well to mix.
4. Spoon the sauce over the turkey slices.
5. Serve immediately.
Country French Beef Stew

This is a delicious and filling stew dish you can make during the cold winter
months. Feel free to make this stew ahead of time to save yourself much needed
time during the day.

Makes: 6 servings

Total Prep Time: 2 hours and 25 minutes

Wine Pairing: Tempranillo-Cabernet Sauvignon

Ingredients:

½ cup of dried navy beans, drained


4 cups of water
¼ cup of all-purpose flour
½ tsp. of black pepper
2 pounds of beef chuck pot roast, boneless and cut into pieces
3 Tbsp. of extra virgin olive oil
1 onion, sliced into wedges
3 cloves of garlic, minced
2/3 cup of dried red wine
1, 14 ounce can of beef broth
1 cup of tomato, chopped
2 tsp. of dried thyme
4 carrots, cut into thin slices
2 parsnips, cut into thin slices
Parsley, chopped and for garnish

Directions:

1. In a saucepan set over medium to high heat, add in 4 cups of water


and the navy beans. Allow to come to a boil. Lower the heat to low.
Cook for 2 minutes. Remove from heat. Set aside to rest for 1 hour.
2. In a Ziploc bag, add in the all-purpose flour and dash of black pepper.
Stir well to mix. Add in the beef chuck pot roast pieces. Seal the bag
and shake to coat.
3. In a Dutch oven set over medium to high heat, add in the olive oil.
Add in coated beef. Cook for 8 to 10 minutes or until browned. Add
in the onion and minced garlic. Continue to cook for an additional 5
minutes or until soft.
4. Add in the dried red wine. Deglaze the bottom of the Dutch oven.
Add the beef back into the Dutch oven.
5. Add in the navy beans, beef broth, chopped tomato and dried thyme.
Stir well to mix. Allow to come to a boil. Lower the heat to low.
Cover and cook for 1 ½ to 2 hours.
6. Add in the carrot pieces and parsnip pieces. Stir well to incorporate.
Allow to come back to a boil. Lower the heat to low. Cook for 35 to
30 minutes or until the vegetables are soft.
7. Remove from heat. Serve immediately with a topping of parsley.
Provencal Tuna Sandwiches

One bite of these sandwiches and you will be teleported to the beaches of
Malibu. They are packed with a fresh delicious flavor that you won’t be able to
say no to.

Makes: 4 servings

Total Prep Time: 40 minutes

Wine Pairing: Rosé

Ingredients:

2 tsp. of fennel seeds


¾ cup of mayonnaise
¼ cup of crème fraiche
1 clove of garlic, chopped
1 fennel bulb, shaved
2 Tbsp. of fennel bulb, chopped into fronds
1 Tbsp. of lemon zest
3 Tbsp. of lemon juice
Dash of salt and black pepper
¼ cup of red onion, chopped
¼ cup of niçoise olives, pits removed and chopped
2 Tbsp. of capers, chopped
1 tsp. of crushed red pepper flakes
2, 6 ounce jars of tuna, packed in oil and drained
2 Tbsp. of extra virgin olive oil
1 baguette, cut into halves
2 cups of arugula
2 tomatoes, thinly sliced
½ of an English cucumber, thinly sliced
12 white anchovy fillets

Directions:

1. In a skillet set over low heat, add in the fennel seeds. Cook for 3
minutes or until golden. Transfer into a mortar. Use a pestle and crush
until ground.
2. In a food processor, add in the crushed fennel seeds, mayonnaise,
crème fraiche, chopped garlic, fennel bulb fronds, lemon zest and 1
tablespoon of lemon juice. Pulse on the highest setting until creamy
in consistency. Season with a dash of salt and black pepper.
3. In a bowl, add in the chopped red onion, chopped olives, chopped
capers, crushed red pepper flakes, 1 teaspoon of lemon zest and 2
tablespoons of lemon juice. Stir well to mix. Add in the drained tuna
and olive oil. Fold gently to incorporate.
4. Spread the mayo mix onto the cut sides of the baguette. Add the
arugula over the bottom of the baguette. Top off with the fennel, tuna,
sliced tomatoes, sliced cucumber and white anchovy fillets.
5. Close the sandwich. Slice into 4 halves and serve immediately.
Pan Roasted Tarragon Chicken

This is a delicious chicken dish that is made to be paired with wine. It is perfect
to make for a romantic evening with your significant other or whenever you
need to spoil yourself.

Makes: 4 servings

Total Prep Time: 1 hour and 20 minutes

Wine Pairing: Chardonnay

Ingredients:

1 tsp. of coriander seeds


1 tsp. of yellow mustard seeds
1 tsp. of black peppercorns
1 tsp. of dried oregano
4 fingerling potatoes, cut into halves
2 carrots, thinly sliced
¼ of a head of cauliflower, cut into florets
¼ pound of haricots
5 Tbsp. of butter, soft
1 Tbsp. of lemon juice
Dash of salt and black pepper
4 chicken breasts, skin on-, boneless and cut into halves
¼ cup of low sodium chicken broth
½ cup of crème fraiche
¼ cup of tarragon, chopped

Directions:

1. In a food processor, add in the coriander, yellow mustard seeds, dried


oregano and peppercorns. Pulse until powdery in consistency.
2. Set a steamer over a pot filled with 1 inch of boiling water. Add in the
carrots, cauliflower florets and haricots. Cover and steam for 5
minutes or until soft. Transfer into a bowl.
3. Add in the potatoes. Cover and steam for 10 minutes or until soft.
Add into the bowl with the vegetables.
4. In a skillet set over medium heat, add in 2 tablespoons of butter. Once
melted, add in the steamed vegetable mix. Toss well to mix and cook
for 1 minute. Add in the lemon juice. Season with a dash of salt and
black pepper.
5. Season the chicken breasts with a dash of salt and black pepper.
Season with the ground spice mix.
6. In a separate skillet set over medium heat, add in 3 tablespoons of
butter. Once melted, add in the chicken breasts. Cook for 12 minutes
or until golden on the bottom. Flip and continue to cook for an
additional 8 minutes. Transfer onto a plate and set aside.
7. Add the chicken broth into the skillet used for the chicken. Deglaze
the bottom of the skillet. Add in the crème fraiche. Allow to come to
a boil. Remove from heat. Add in the tarragon, dash of salt and black
pepper. Stir well to mix.
8. Spoon the sauce over the top of the chicken. Top off with the
vegetables.
9. Serve immediately.
Almond Biscotti

While this may not be a large meal, it is an excellent treat that pairs excellently
with wine. Serve as a dessert or appetizer during the holidays season.

Makes: 84 servings

Total Prep Time: 1 hour and 40 minutes

Wine Pairing: Ruby Port

Ingredients:

2 ¾ cups of all-purpose flour


1 ½ tsp. of baking powder
1 tsp. of salt
1 ½ cups of white sugar
2 eggs
2 egg yolks
6 Tbsp. of butter, melted
1 ½ tsp. of orange, shredded
1 cup of almonds, chopped

Directions:
1. Preheat the oven to 325 degrees. Grease two baking sheets.
2. Ina bow, add in the all-purpose flour, baking powder, dash of salt and
white sugar. Stir well to mix. Add in the eggs, egg yolks and melted
butter. Stir well to mix. Add in the shredded orange and chopped
almonds. Fold gently to incorporate.
3. Place the dough onto a lightly floured surface. Divide into 3 pieces.
Shape each piece into a log that is 14 inches long. Place onto the
baking sheets and flatten slightly.
4. Place into the oven to bake for 25 to 30 minutes or until browned.
Remove and set aside to cool for 15 minutes.
5. Slice the logs into slices that are ½ an inch in size. Place with the cut
side facing down back onto the baking sheets.
6. Place back into the oven to bake for 10 minutes. Flip and continue to
bake for an additional 10 to 15 minutes or until crispy.
7. Transfer onto a wire rack to cool completely before serving.
Steak au Poivre

This is a delicious steak dish that is smothered in a brandy cream sauce, which is
packed with a ton of flavor you can serve to your significant other for those
special nights.

Makes: 4 servings

Total Prep Time: 20 minutes

Wine Pairing: Cabernet Sauvignon

Ingredients:

1 Tbsp. of black pepper


4 beef tenderloin steaks, cut into 1 inch thickness
2 Tbsp. of butter
¼ cup of brandy
¼ cup of beef broth
½ cup of heavy whipping cream
2 tsp. of Dijon mustard

Directions:
1. Season the steaks on both sides with the black pepper.
2. In a skillet set over medium heat, add in the butter. Add in the steaks.
Cook for 10 to 12 minutes or until cooked to your desired doneness.
Transfer onto a serving plate and set aside.
3. Prepare the sauce. In the skillet, add in the brandy and beef broth.
Deglaze the bottom of the skillet. Add in the heavy whipping cream
and Dijon mustard. Allow to come to a boil. Cook for 4 to 5 minutes
or until reduced. Remove from heat.
4. Pour the sauce over the steaks.
5. Serve.
Goat Cheese and Bacon Quick Bread

Quick breads similar to this bread are inspired from authentic French cooking.
This particular bread is made with olives, crispy bacon and cheese, giving it a
wholesome flavor you will want to make over and over again.

Makes: 8 servings

Total Prep Time: 1 hour and 15 minutes

Wine Pairing: Sauvignon Blanc

Ingredients:

6 slices of bacon, thick cut and cut into thin strips


1 ½ cups of all-purpose flour
2 tsp. of baking powder
1 to 2 tsp. of cayenne pepper
¼ tsp. of salt
4 eggs
½ cup of buttermilk
¼ cup of extra virgin olive oil
2 tsp. of Dijon mustard
6 ounces of goat cheese, crumbled
1 1/3 cups of grated Parmigiano-Reggiano cheese
½ cup of pitted kalamata olives, cut into halves
2 scallions, thinly sliced
1 red serrano chile, seeds removed and minced
2 tsp. of thyme, minced

Directions:

1. Preheat the oven to 350 degrees. Grease a loaf pan with cooking
spray. Add a sheet of parchment paper into the bottom of the loaf pan.
2. In a skillet set over medium heat, add in the bacon slices. Cook for 8
to 10 minutes or until crispy. Set onto a plate lined with paper towels
to drain.
3. In a bowl, add in the all-purpose flour, baking powder, cayenne
pepper and dash of salt. Whisk well to mix.
4. In a separate bowl, add in the eggs, buttermilk, olive oil and Dijon
mustard. Stir well to mix. Add into the flour mix and stir well until
mixed. Add in the crumbled goat cheese, grated cheese, sliced
kalamata olives, cooked bacon, sliced scallions, minced chile and
minced thyme. Stir well to mix.
5. Pour into the loaf pan.
6. Place into the oven to bake for 35 to 40 minutes or until baked
through. Remove and set aside on a wire rack to cool completely.
7. Slice and serve.
Salsa Verde Roasted Chicken

This crispy yet juice chicken is made with a medium spiced salsa verde made out
of seven different herbs. It is a great tasting dish to make whenever you want to
get creative with your cooking.

Makes: 4 servings

Total Prep Time: 1 hour

Wine Pairing: Chardonnay

Ingredients:

1, 4 pound chicken, cut into halves and backbone removed


1 cup + 2 Tbsp. of extra virgin olive oil
Dash of salt and black pepper
2 lemons, cut into halves
¼ cup of capers
4 anchovy fillets in oil, drained
3 cloves of garlic, crushed
½ cup of arugula, chopped
½ cup of parsley, chopped
½ cup of basil, chopped
½ cup of cilantro, chopped
¼ cup of tarragon, chopped
¼ cup of chives, chopped
¼ cup of sage, chopped

Directions:

1. Preheat the oven to 450 degrees.


2. Place the chicken with the skin side facing up onto a baking sheet.
Drizzle 2 tablespoons of olive oil over the top of the chicken. Season
with a dash of salt and black pepper. Place the lemon slices over the
chicken.
3. Place into the oven to bake for 40 minutes or until golden. Remove
and set aside to rest for 10 minutes.
4. In a blender, add in the capers, anchovy fillets and crushed garlic.
Blend on the highest setting until slightly smooth in consistency. Add
in the arugula, chopped parsley, basil, chopped cilantro, tarragon,
chopped chives and sage. Season with a dash of salt. Stir well to
incorporate.
5. Serve the chicken immediately with the salsa verde and garnish of
lemon slices.
Smoky Shrimp and Squid Paella

This is a classic Spanish dish that is made with plenty of seafood. It is every
seafood lovers dream. Make this during your next family barbecue for rave
reviews.

Makes: 4 servings

Total Prep Time: 45 minutes

Wine Pairing: Rosé

Ingredients:

¼ cup of extra virgin olive oil


1 pound of shrimp, shells removed and deveined
Dash of salt and black pepper
1 cup of arborio rice
1 Tbsp. of tomato paste
1 tsp. of smoked paprika
1 clove of garlic, minced
Dash of saffron, crumbled
2 cups of clam juice
½ pound of baby squid, cut into ¼ inch sized rings

Directions:

1. In a skillet set over high heat, add in the oil. Once shimmering, add in
the shrimp. Season with a dash of salt and black pepper. Cook for 2
minutes on one side. Transfer onto a plate and set aside.
2. In the skillet, add in the arborio rice. Cook for 2 minutes or until
opaque.
3. Add in the tomato paste, smoked paprika, minced garlic and
crumbled saffron. Stir well to mix. Cook for 1 minute. Add in the
clam juice and 2 cups of water. Allow to come to a boil. Cook for 10
minutes or until the broth has been absorbed.
4. Lower the heat to low. Continue to cook for 8 minutes or until the rice
is soft.
5. Add in the squid rings and top off with the shrimp. Cover and cook
for 2 minutes.
6. Remove from heat and serve immediately.
Homemade Tuna Steaks in Tomato Sauce

This is a delicious and perfect steak dish to make just in time for grilling. Paired
with a tomato sauce, this is a simple dish to make any day of the week.

Makes: 4 servings

Total Prep Time: 25 minutes

Wine Pairing: Pinot Noir

Ingredients:

4, 6 ounce tuna steaks, sliced into 1 inch thick slices


1 tomato, chopped
2 Tbsp of red onion, chopped
1 Tbsp. of basil, chopped
1 Tbsp. of mayonnaise
1 clove of garlic, minced
¼ tsp. of salt
1 Tbsp. of extra virgin olive oil

Directions:
1. Prepare the sauce. In a bowl, add in the chopped tomato, chopped red
onion, chopped basil, mayonnaise, minced garlic and dash of salt. Stir
well to mix. Cover and set into the fridge to chill until ready for
serving.
2. Brush the tuna steaks with olive oil.
3. Place the steaks onto a preheated grill to cook for 10 to 12 minutes on
each side or until cooked through. Transfer onto a plate. Rest for 5
minutes.
4. Serve the tuna steaks with a drizzle of the sauce over the top.
Braised Short Rubs with Mashed Vegetables

This is a traditional British Sunday roast that you can prepare from the comfort
of your own home. Braised in a red wine base, this is a delicious rib dish to
make whenever you want to spoil yourself with something special.

Makes: 4 servings

Total Prep Time: 4 hours

Wine Pairing: Cabernet Sauvignon

Ingredients for the short ribs:

2 pounds of beef short ribs, boneless and cut into 8 pieces


Dash of salt and black pepper
All-purpose flour, for dusting
2 Tbsp. of canola oil
4 Tbsp. of butter
3 slices of bacon, cut into 1 inch sized pieces
1 head of garlic, cut into halves
2 onions, cut into quarters
4 shallots, cut into quarters
3 thyme sprigs
2 bay leaves
2 cups of dried red wine
¼ cup of ruby port
4 cups of low sodium chicken broth

Ingredients for the mash:

5 Tbsp. of butter, soft


½ pound of carrots, peeled and cut into pieces
½ pound of rutabaga, peeled and cut into pieces
½ pound of butternut squash, peeled and cut into pieces
½ pound of parsnips, peeled and cut into pieces
½ pound of celery root, peeled and cut into pieces
6 cloves of garlic, crushed
3 thyme sprigs
2 bay leaves
3 Tbsp. of honey
1 Tbsp. of parsley, chopped and extra for garnish
Dash of salt and black pepper

Directions:

1. prepare the ribs. Season the short ribs with a dash of salt and black
pepper. Dust lightly with all-purpose flour
2. In a cast iron skillet set over medium heat, add in canola oil. Add in
the seasoned short ribs. Cook for 8 minutes on both sides or until
browned. Transfer onto a plate and set aside.
3. In the skillet, add in the butter, chopped bacon, garlic halves, onion
quarters, shallots, bay leaves and sprigs of thyme. Stir gently to mix.
Cook for 5 minutes or until the vegetables are gold.
4. Add in dried red wine and port. Continue to cook for 5 minutes or
until reduced.
5. Add the short ribs back into the skillet. Add in the chicken broth and
allow to come to a simmer. Cover and lower the heat to low. Cook for
2 hours or until the ribs are soft. Transfer the ribs onto a plate.
6. Strain the sauce through a sieve into a bowl. Toss out the solids. Add
the sauce back into the skillet and allow to come back to a simmer
over medium heat. Continue to cook for 15 minutes or until reduced.
7. Add the ribs back into the skillet. Cook for 5 minutes.
8. Prepare the mash. In a saucepan set over medium heat, add in 4
tablespoons of butter. Add in the carrots, rutabaga, butternut squash,
parsnips, chopped celery, bay leaves, sprigs of thyme and crushed
garlic. Stir well to mix. Cook for 10 minutes or until soft.
9. Add in the honey and cover. Continue to cook for an additional 15
minutes. Add in 1 cup of water and continue to cook for 20 minutes.
Toss out the bay leaves and thyme. Add in the remaining 1 tablespoon
of butter. Mash until slightly chunky.
10. Season with a dash of salt and black pepper. Add in the parsley. Stir
well until incorporated. Spread the mash onto serving plates.
11. Top off the mash with the ribs. Pour the sauce over the top.
Trout with Lemon Vinaigrette

This incredibly delicious pan seared trout is one of the best recipes you can
prepare, especially if you love seafood.

Makes: 6 servings

Total Prep Time: 30 minutes

Wine Pairing: Sauvignon Blanc

Ingredients:

3 Tbsp. of apple cider vinegar


2 Tbsp. of lemon juice
2 Tbsp. of lemon peel, minced
1 Tbsp. of shallot, minced
1 ½ tsp. of Asian fish sauce
1 tsp. of white sugar
½ cup of grapeseed oil
1 Tbsp. of parsley, chopped
Dash of salt and black pepper
6, 6 ounce trout fillets
2 cups of watercress

Directions:

1. In a bowl, add in the vinegar, lemon juice, minced lemon peel,


minced shallot, fish sauce and white sugar. Whisk until mixed. Add in
¼ cup of grapeseed oil and chopped parsley. Whisk to mix. Season
with a dash of salt and black pepper.
2. Season the trout with a dash of salt and black pepper.
3. In a skillet set over high heat, add in 2 tablespoons of oil. Once the oil
begins to shimmer, add in the trout fillets with the skin side facing
down. Press slightly to flatten. Cook for 3 minutes. Flip and continue
to cook for an additional minute. Transfer onto a plate and set aside.
4. Place the trout fillets onto serving plates. Pour the vinaigrette and
watercress over the top. Serve.
Crab Bisque

This is a delicious dish you can make that will rival that of even 5 star seafood
restaurants. It is a great way to indulge yourself.

Makes: 6 servings

Total Prep Time: 20 minutes

Wine Pairing: Chardonnay

Ingredients:

2 ¾ cups of whole milk


1, 10.75 ounce can of condensed cream of asparagus soup
1, 10.35 ounce can of condensed cream of mushroom soup
1 cup of half-and-half
1, 6 ounce can of crabmeat, flaked
3 Tbsp. of dried sherry
Chives, chopped and for garnish

Directions:

1. In a saucepan set over medium to high heat, add in the dried sherry,
condensed asparagus soup, condensed cream of mushroom soup and
half-and-half. Stir well to mix.
2. Allow to come to a boil. Lower the heat. Add in the flaked crabmeat.
Stir well to mix. Continue to cook for 3 to 4 minutes.
3. Remove from heat.
4. Serve the bisque with a garnish of chopped chives.
Curried Lobster Rolls

This is a delicious dish you can make whenever you are craving authentic Asian
cuisine. Serve as a delicious appetizer before your next Asian inspired meal.

Makes: 4 servings

Total Prep Time: 1 hour and 30 minutes

Wine Pairing: Sauvignon Blanc

Ingredients:

2, 1 ¼ pound lobsters
8 kaffir lime leaves
1 Tbsp. of vegetable oil, extra for rubbing
1 shallot, minced
3 anchovy fillets, minced
¾ tsp. of powdered curry
¾ cup of mayonnaise
2 tsp. of lime juice
1 Tbsp. of dill, chopped
Dash of salt
4 hot dog buns, split open
1 Kirby cucumber, thinly sliced

Directions:

1. Preheat the oven to 300 degrees.


2. In a pot set over medium to high heat, fill with water. Allow to come
to a boil. Add in the lobsters and cook for 8 minutes or until the
lobsters turn bright red. Drain and set aside to cool.
3. Remove the tails from the bodies and slice the underside of the shells.
Remove the meat and set the meat into a bowl. Crack open the claws
and remove the meat. Transfer the meat into the bowl. Cover the
lobster meat and set into the fridge to chill.
4. Rub the kaffir lime leaves with oil and place onto a baking sheet.
Place into the oven to bake for 8 minutes or until crispy.
5. In a skillet set over low heat, add in 1 tablespoon of oil. Add in the
shallot. Cook for 2 minutes or until soft. Add in the anchovies and
mash well until smooth. Add in the powdered curry and continue to
cook for 1 minute or until fragrant. Transfer into a bowl and set aside
to cool.
6. In the bowl, add in the mayo, lime juice and chopped dill. Season
with a dash of salt. Stir well to mix. Cover and place into the fridge to
chill for 15 minutes.
7. Add in the lobster meat and fold gently to incorporate.
8. Spread the lobster mix on the buns. Top off with a topping of the lime
leaves and sliced cucumber.
Classic Swedish Meatballs

Make these delicious meatballs whenever you want to spoil your guests during
your next dinner event. These meatballs are incredibly tender and will disappear
in just a matter of minutes.

Makes: 18 servings

Total Prep Time: 50 minutes

Wine Pairing: Cabernet Sauvignon

Ingredients:

1 baking potato, peeled and cut into pieces


1 egg, beaten
1/3 cup + 1 Tbsp. of whole milk
1/3 cup + 1 Tbsp. of heavy whipping cream
¾ cup + 2 Tbsp. of dried breadcrumbs
12 ounces of lean ground beef
12 ounces of lean ground pork
1 onion, chopped
2 tsp. of salt
½ tsp. of white pepper
4 Tbsp. of butter
Mashed potatoes, for serving

Directions:

1. In a saucepan set over medium to high heat, fill with salted water.
Add in the potato. Cook for 10 to 12 minutes or until soft. Drain the
potato. Pass through a ricer and set aside in a bowl to cool.
2. Preheat the oven to 425 degrees.
3. In a bowl, add in the egg, whole milk and heavy whipping cream.
Whisk until lightly beaten. Add in the breadcrumbs and set aside to
rest for 5 minutes or until soft. Add in the ground beef, ground pork,
chopped onion and rice potato. Season with a dash of salt and black
pepper. Stir well to evenly mixed.
4. Shape the mix into 18 meatballs.
5. In a cast iron skillet set over medium heat, add in 2 tablespoons of
butter. Once melted, add in the meatballs. Cook for 8 minutes or until
gold on all side.
6. Transfer the skillet into the oven. Bake for 10 minutes or until the
meatballs are cooked through.
7. Remove and rest for 5 minutes before serving.
Conclusion

Well, there you have it!

Hopefully by the end of this cookbook, you have found plenty of recipes that
pair excellently with a glass of wine. By the end of this cook, not only do I hope
you feel inspired to make delicious dishes for those special occasion, but feel
confident recommending a certain type of wine that will pair perfectly with your
meal.

So, what is next for you?

The next step is to obviously get to cooking! Take everything you have learned
within this cookbook and begin making dishes that go great with a glass of your
favorite wine.

Good luck!
About the author


Gordon Rock is the author for hundreds of cookbooks on delicious meals
that the 'average Joe' can attempt at home. Including, but definitely not limited
to, the Amazon Prime bestseller "Smoking Meat: The Essential Guide to Real
Barbecue".

Rock is also known for other well-known titles such as "Making Fresh Pasta",
"Hot Sauce", "The Paleo Chocolate Lovers" and "Vegan Tacos", just to name a
few.

Rock has been nominated for various awards and has recently been offered a
'Question & Answers' column in Food and Wine Magazine that will give him a
greater medium to respond to all the queries readers may have after attempting
his recipes. He has also been honored by the Institution of Culinary Excellence
for his outstanding recipes.

Gordon Rock grew up in the outskirts of Los Angeles in California, where he


graduated from the Culinary Institute of America with honors. He still resides
there along with his wife and three kids. He operates a non - profit organization
for aspiring cooks who are unable to finance their culinary education and spends
practically all his spare time either in the kitchen or around his desk writing.

For a complete list of my published books, please, visit my Author's Page...
http://amazon.com/author/gordonrock

Free Bonus Cookbooks

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Author's Afterthoughts

Thanks ever so much to each of my cherished readers for investing the time to
read this book!
I know you could have picked from many other books but you chose this one. So
a big thanks for downloading this book and reading all the way to the end.
If you enjoyed this book or received value from it, I'd like to ask you for a favor.
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