Originally posted by Matthew Hayden: I am the Steven Hawking of Eats.
Matthew, So which computer digitized voice do you sound like?
Here's a great Pinot Noir recipe pairing from Robert Mondavi Winery. Works best with sausage but also works well as a topping on a thick grilled Pork Chop. Just don't use Mondavi Pinot Noir.
Fig Chutney & Sicilian Sausage on Crostini
Ingredients: 1 Tbsp. olive oil ½ onion, small dice Large Granny Smith apple peeled & diced 20 dried figs, quartered ½ cup Pinot Noir ¼ cup cider vinegar 2 Tbsp. sugar 1 small cinnamon stick 1 bay leaf 1 small star anise Salt and pepper to taste
1 baguette ½ pound Sicilian sausage (or mild Italian)
Dice onion and Apple. Quarter figs. Heat the oil in a medium pot over medium-high heat. Add the onion and apple, lower the heat to medium and cook, stirring until the onion is soft and translucent. Do not let brown. Add the figs, wine, vinegar, sugar, cinnamon, bay leaf, and star anise. Bring to a boil, lower the heat, and simmer for 10 (20 to 30) minutes, or until the figs start to fall apart. Set aside at room temperature. Remove cinnamon stick, bay leaf, and star anise. Season to taste with salt and pepper.
Slice baguette into 1/8” thick rounds, brush lightly with extra virgin olive oil. Toast in a 400F oven until light brown in color. Heat 2 Tbsp. olive oil in a medium pan over medium heat. Cook sausage until light brown. Remove from pan. Slice sausage into rounds. Spread fig chutney on crostini, top with slice of sausage.
Sorry Board-O - maybe the chutney’s you’ve made are great for kids night, but this fig chutney is hardly a pop-tart filling. And it’s a far better combo with sausage and PN than your goat cheese. And the man asked for more than just simple pairings - where are your recipes/menus?
Recently paired a `64 Leroy Echezaux w/ Rosemary & Mint Rubbed Lamb Skewers. Don't think you could have got a better pairing... was surprisingly good.
So-Cal Pinot has a little soy thing goin on most of the time that I think makes it a nice match with japanese influenced food.
Sonoma Coast & Russian River are super spicy and have a very clean taste to them. I think they're pretty damn good w/ sauceless pastas, sea bass, salmon, halibut, and tuna. Also work well w/ Oven Roasted Chicken.
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