Wednesday night found the Taste and Savor crew heading up to North Georgia for a big BIG wine tasting. We hosted 55 people for food and wine in a lovely community way up 85. What a great time we had – the audience was super and we spent the evening wining and dining. Check out the menu below!
CREMANT DE ALSACE
Handmade Pita Chip with Mango Chutney
Burgans ALBARINO, Alamos TORRONTES
Pani Puri with Asian Chicken Salad
Goat Cheese Stuffed Strawberry with Strawberry Cardamom Sauce
Shrimp and Grits Shot
Firesteed WASHINGTON STATE PINOT NOIR
Vina Vilano CRIANZA TEMPRANILLO – VINA VILANO
Mushroom Bruschetta
Blackberry Lavender Gastrique with Grilled Pork
Almond Crusted Chicken with Red Pepper Jelly
Michael David PETITE SYRAH/PETIT VERDOT – LODI
Charles Smith BOOM BOOM SYRAH
Medjool Date with Blue Cheese and Prosciutto
Arugula and Romesco Stuffed Steak
Bite-sized Meat Balls with Vidalia Onion Chutney
Offley RUBY PORT
Chocolate Bark
Chocolate Strawberries
We enjoyed “Not the Usual Suspects” wines. Those are wines that are a little unusual or different, but easily accessible to all. For instance if you love Pinot Grigio – Albarino is a wine you need to try. All the wines we tasted are under $20 in Atlanta stores like World Market, Total Wine, Kroger, Publix and Costco. I am passing on the recipes for many of the tasting menu; in some we created sauces or dips with The Passionate Preserver’s jams and jellies, discover them on www.thepassionatepreserver
TANGY Chicken Salad
2 Large Boneless Skinless Chicken Breasts, Roasted and
Chopped
1⁄2 Cup *Chopped Green Onions – Green Parts Only
1⁄4 Cup Light Mayonnaise
1⁄4 Cup Greek Yogurt
1 Tsp Garam Masala (or Curry Powder or Smoked
Paprika)
1⁄2 Tsp Cumin
1⁄4 Tsp Cayenne Pepper (or To Taste)
Zest and Juice of a Lemon
1/4 Cup Chopped Parsley
Make the chicken salad by combining the chicken, green
onions, mayo, yogurt, garam masala, cumin, cayenne, lemon juice and zest.
Season to taste with salt and pepper and garnish with parsley.
Almond Crusted Chicken
1 LB Boneless, Skinless Chicken Breasts
¼ Tsp Sea Salt
¼ Tsp Freshly Ground Black Pepper
¼ Cup Whole Wheat Flour
2 Egg Whites, slightly beaten
1 TB Water
2 Cups Coarse Almond Meal
1/2 Cup Grated Parmesan
1 Tsp Italian Seasoning
Step One
Cut chicken into 3/4-inch-wide strips. Set aside.
Step Two
Place the flour, salt and pepper on a large flat plate and stir together with a fork. In a small flat bowl or plate with a rim, whisk together egg whites and water. In another small flat bowl or plate with a rim combine the almond meal, cheese and Italian seasoning.
Step Three
First, roll the chicken strips, a few at a time, in the flour. (Shake off any excess flour). Dip them into egg white and water mixture. Then coat with almond meal mixture, gently pressing onto chicken. Place in single layer in shallow baking pan coated with cooking spray. Bake, uncovered, at 425°F for 15 to 20 minutes or until chicken is no longer pink. For food safety, internal temperature of the chicken should reach at least 165ºF.
CHOCOLATE BARK
4 (3.5 OZ) 70 – 90% Dark Chocolate Bars (I like Lindt Chocolate)
Choice of:
½ Cup Dried Fruit and or Nuts
Melt the chocolate over a double boiler, or in the microwave. Pour the melted chocolate on a piece of parchment paper. Sprinkle the dried fruit over the chocolate and place in the fridge until the chocolate hardens. Break the bark into pieces and serve.’
Handmade Pita Chips
6 Whole Wheat Pita Pockets
Olive Oil Spray
Sea Salt and Freshly Ground Black Pepper OR a combo of your favorite spice and salt
Cut the Pita Pockets in fourths and the tear each quarter in half – you should have 8 pita chips from each pocket. Spray them and then salt and pepper them well. Place on a sheet pan and cook in a 400F oven for a about 10 – 15 minutes turning once.
Romesco Sauce
1 Cup Slivered Almonds
2 1” Slices Rustic Country Bread
1/2 Cup Sherry Vinegar
2 Roasted Red Peppers
2 TB Tomato Paste
1 TB Fresh Lemon Juice
1 TB Sweet Smoked Paprika
1/2 Tsp each Salt and Black Pepper
3/4 Cup Extra Virgin Olive Oil
Step One On a baking sheet, toast the almonds in a 350F oven for 10 minutes. Set aside to cool.
Step Two Cube the bread, and place in a bowl with the vinegar for 10 minutes.
Step Three In a food processor, grind the almonds, add the vinegar and bread, the peppers, tomato paste, lemon juice, paprika, salt and pepper. With the motor running, slowly add the olive oil. Taste for salt and pepper and serve.