PROFILE ONE or pinot gris, sauvignon blanc or albariño
The crisp acidity of our Profile One and its similar varietals love the flaky richness of the salmon and the tart notes of the lemon.
- 2 teaspoons snipped fresh dill or 3/4 teaspoon dill weed
- 1/2 teaspoon lemon-pepper seasoning
- 1/2 teaspoon salt, optional
- 1/4 teaspoon garlic powder
- 1 salmon fillet (1-1/2 pounds)
- 1/4 cup packed brown sugar
- 3 tablespoons chicken broth
- 3 tablespoons canola oil
- 3 tablespoons reduced-sodium soy sauce
- 3 tablespoons finely chopped green onions
- 1 small lemon, thinly sliced
- 2 onion slices, separated into rings
- Sprinkle dill, lemon-pepper, salt if desired and garlic powder over salmon. In a large resealable plastic bag, combine the brown sugar, broth, oil, soy sauce and green onions; add salmon. Seal bag and turn to coat. Cover and refrigerate for 1 hour, turning once.
- Drain and discard marinade. Grill salmon skin side down, over medium heat; arrange lemon and onion slices over the top. Cover and cook for 15-20 minutes or until fish flakes easily with a fork.
PROFILE TWO or chardonnay or viognier blends
Striped Bass with Mushroom Risotto
The delicate flavors of this white fish and the mild earthiness of the mushrooms are complemented by the rich, oaky, butteriness of our Profile Two and a good chardonnay or viognier blend.
- 3 8oz bottles clam juice
- 1 cup heavy cream
- 1/2 cup dry white wine, divided
- Mushroom risotto:
- 6 cups chicken broth
- 1/2 cup butter,divided (1 stick)
- 6 T chopped shallots,divided
- 1 garlic clove, chopped
- 12 oz assorted wild mushrooms, diced
- 1 3/4 cups arborio rice
- 1 cup dry white wine
- 1/3 cup italian parsley, chopped
- 1/3 cup grated parmesan cheese
- 3 T olive oil
- 6 5oz striped bass fillets with skin
Sauce - boil all ingredients in large saucepan until reduced to 2/3 cup, about 15 minutes. Season with salt and pepper. Mushroom risotto - simmer broth in medium saucepan; keep warm. Melt 1/4 cup of butter in large skillet of medium high heat. Add 3 tablespoons shallots, garlic and all mushrooms; saute until mushrooms are soft. Season with salt and pepper. Melt 1/4 cup butter in another heavy saucepan over medium high heat. Add 3 tablespoons of shallots; saute until soft, about 2 minutes. Add rice and stir for 1 minute. Add wine and cook until almost dry about 4 minutes. Add 1 cup of broth; simmer for 2 minutes, stirring occasionally. Add another cup of broth; simmer for 2 minutes, stirring occasionally. Add 2 cups of broth, simmer for 4 minutes, stirring occasionally. Add 2 cups of broth, mushroom mixture, parsley and 1/3 cup cheese. Simmer until creamy and rice is tender, but still firm to bite, adding more broth broth by 1/4 cup amounts if dry, stirring often, about 8 minutes. Season with salt and pepper. Fish - heat oven to 400F. Divide oil between 2 heavy ovenproof skillets; heat over high heat. Sprinkle fish with salt and pepper. Cook skin side down until skin is crisp, about 4 minutes. Transfer skillets to oven without turning fish. Bake until cooked through, about 4 minutes. Rewarm sauce. Using handheld mixer or whisk, beat until slightly thickened and foam begins to form. Divide risotto among plates. top with Fish, skin side up. Drizzle with sauce and serve.
Recipe from Epicurious
PROFILE THREE or albarino, gewurztraminer, pinot gris or riesling blends
Homemade BBQ Chicken Pizza
Ever so slightly sweet, with their medium acidity, these wines love the sweet and spicy pairing of the barbecue sauce with the mild flavors of chicken to balance out the palate.
- 1/2 recipe homemade pizza dough (see blow) or or 1 lb. store-bought pizza dough
- 1 Tablespoon (15ml) olive oil, divided
- 1 Tablespoon (8g) cornmeal
1/3 cup + 2 Tablespoons (130g) your favorite BBQ sauce
- 1 cup chopped or shredded cooked chicken (about one 8-ounce breast)
- 2/3 cup (70g) shredded mozzarella cheese
- 2/3 cup (70g) shredded smoked gouda cheese
- 1/2 small red onion, thinly sliced
- optional: chopped fresh cilantro for topping
- Dough: Prepare pizza dough through step 3. If using store-bought frozen pizza dough, make sure it’s thawed.
- Preheat oven to 475°F (246°C). Allow it to heat for at least 15–20 minutes as you shape the pizza in the next step. If using a pizza stone, place it in the oven to preheat as well. Lightly grease a large baking sheet or pizza pan with 1/2 Tablespoon of olive oil. Sprinkle lightly with cornmeal, which gives the crust extra crunch and flavor.
- Shape the dough: When the homemade dough is ready, punch it down to release any air bubbles. Divide the dough in half and freeze half the dough for another time—see freezing instructions in the pizza dough recipe. On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough into a disc. Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a 12-inch circle, about 1/2-inch thick. If the dough keeps shrinking back as you try to stretch it, stop what you’re doing, cover it lightly and let it rest for 5–10 minutes, then try again. Once shaped into a 12-inch circle, lift the edge of the dough up to create a lip around the edges. I simply pinch the edges up to create the rim. If using a pizza stone, place the dough directly on a baker’s peel dusted with cornmeal. Cover dough lightly with plastic wrap or a clean kitchen towel and allow to rest for a few minutes as you gather the pizza toppings.
- Top & bake the pizza: Using your fingers, push dents into the surface of the dough to prevent bubbling. Brush remaining olive oil all over the dough. Top the dough evenly with 1/3 cup (about 95g) BBQ sauce. Toss the cooked chicken with the remaining BBQ sauce, then scatter all around the pizza. Add the cheeses and red onion.
- Bake for 14–15 minutes or until the crust is golden brown. Remove from the oven, and sprinkle with fresh cilantro, if desired.
- Slice hot pizza and serve immediately. Cover leftover pizza tightly and store in the refrigerator for up to 1 week.
- 1 and 1/3 cups (320ml) warm water (between 100-110°F, 38-43°C)
- 2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star instant yeast (1 standard packet)*
- 1 Tablespoon (13g) granulated sugar
- 2 Tablespoons (30ml) olive oil, plus more for pan and brushing on dough
- 1 teaspoon salt
- 3 and 1/2 cups (about 450g) unbleached all-purpose flour, plus more for hands and surface
- sprinkle of cornmeal for dusting the pan
- Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. *If you don’t have a stand mixer, simply use a large mixing bowl and mix the dough with a wooden spoon or rubber spatula in the next step.
- Add the olive oil, salt, and flour. Beat on low speed for 2 minutes. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 5 minutes (for a visual, watch me do it in the video above). The dough can be a little too heavy for a mixer to knead it, but you can certainly use the mixer on low speed instead. After kneading, the dough should still feel a little soft. Poke it with your finger – if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
- Lightly grease a large bowl with oil or nonstick spray– just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size. (Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.)
- Preheat oven to 475°F (246°C). Allow it to heat for at least 15-20 minutes as you shape the pizza. (If using a pizza stone, place it in the oven to preheat as well.) Lightly grease baking sheet or pizza pan with nonstick spray or olive oil. Sprinkle lightly with cornmeal, which gives the crust extra crunch and flavor.
- Shape the dough: When the dough is ready, punch it down to release any air bubbles. Divide the dough in half. (If not making 2 pizzas, freeze half of the dough for another time. See freezing instructions below.) On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough into a disc. Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a 12-inch circle, about 1/2-inch thick. If the dough keeps shrinking back as you try to stretch it, stop what you’re doing, cover it lightly for 5-10 minutes, then try again. Once shaped into a 12-inch circle, lift the edge of the dough up to create a lip around the edges. I simply pinch the edges up to create the rim. If using a pizza stone, place the dough directly on baker’s peels dusted with cornmeal.
- Cover dough lightly with plastic wrap or a clean kitchen towel and allow to rest for a few minutes as you prepare your pizza toppings.
PROFILE FOUR or pinot noir, barbera, pais or gamay
Smoked Gouda Mushroom Quesadillas
The slightly earthy notes and smokiness of the gouda pair perfectly with these light- to medium bodied, low tannic reds.
- 1 yellow onion
- 2 bell peppers (I used red and yellow)
- 1 tablespoon olive oil
- 4 tablespoons butter, divided
- 16 ounces fresh sliced white mushrooms
- 1 1/4 cup shredded cheese (obvi, smoked gouda is my fave)
- 10 flour tortillas
- sour cream and cilantro and anything else for topping
- Prep the peppers: Slice the onion and peppers into thin strips. Heat the olive oil in a large nonstick skillet over medium high heat; add the onions and saute for 3-5 minutes or until soft. Add the peppers and saute for 5 minutes until soft and roasty-looking on the outside. Transfer to a bowl.
- Prep the mushrooms: Wipe the skillet with a paper towel and return to the stove. Add 1 1/2 tablespoons butter and melt over medium low heat. Add the mushrooms and saute for 5-8 minutes or until golden brown. Toss in the bowl with the peppers and onions.
- Assemble and cook: Wipe the skillet with a paper towel (again) and return to the stove. For each quesadilla, melt 1/2 tablespoon butter in the skillet and layer these ingredients directly in the pan: 1 tortilla, 2 tablespoons cheese, 1/3 cup pepper mushroom mixture, 2 tablespoons cheese, 1 tortilla. By the time you’ve layered them, the bottom will probably be getting a little golden brown. Press the quesadilla together with the back of a spatula to help it stick and carefully flip it over in the skillet. I usually hold my hand on the top tortilla as I flip it to keep the filling from falling out. Let the quesadilla brown for another 2-3 minutes on the other side, just enough to turn golden brown and melt the cheese. Remove and cut into wedges (and repeat for the other quesadillas). Top with sour cream, cilantro or anything else you like!
Recipe from Pinch of Yum
PROFILE FOUR | FIVE or tempranillo, malbec, coastal syrah or merlot
Grilled Steaks & Asparagus with Rosemary Garlic Butter
These light- to medium-bodied, easy-going reds pair exceptionally well with the light freshness of the asparagus, the richness of the grilled steak, the smoky aromas and the sharply sweet tang of the garlic butter.
- Rosemary Garlic Butter
- 3 tbsp (45 mL) butter, softened
- 2 tsp (10 mL) finely chopped fresh rosemary
- 1 garlic clove, pressed
- Steak and Asparagus
- 2 boneless New York strip steaks, 1–1½" (2.5–4-cm) thick (8–10 oz./250–283 g each)
- 1¼ tsp (6 mL) salt, divided
- ½ tsp (2 mL) black pepper
- Oil for brushing
- 1 bunch asparagus, trimmed
- ½ small lemon
For the butter, combine all the ingredients in a small bowl; set aside.
Press 'PROBE'. Set the Deluxe Electric Grill & Griddle plates to 400°F (200°C) and set your desired doneness.
When preheated, season both sides of the steaks with 1 tsp (5 mL) of salt (see cook’s tips) and the pepper. Insert the probe into thickest part of one steak. Brush the grill plates with oil and place the steaks on grill; cook in the Closed position.
When done, transfer to a cutting board and top with about ¾ of the butter mixture. Let stand for at least 5 minutes.
Meanwhile, set the Deluxe Electric Grill & Griddle to 'GRILL' for 3 minutes.
When preheated, add the asparagus in a single layer; season with the remaining salt. Close the lid and cook until crisp-tender, 2–3 minutes. Spread the remaining butter mixture over the asparagus and squeeze with lemon.
Cut the steak into thick slices and serve with the asparagus.
PROFILE FIVE or cabernet sauvignon or syrah
Blue Cheese Burger with Spinach
These big, bold, full-bodied, medium- to high-tannic reds stand up to, and compliment, the rich, complex and powerful flavors of the burger and the blue.
vegetable oil, divided
medium yellow onions, thinly sliced
Freshly ground black pepper
large hamburger buns, split
(1/3-pound) hamburger patties
Roquefort or blue cheese
crème fraiche or plain Greek yogurt
Arrange a rack in the top third of the oven and heat to 350°F. Meanwhile, heat 1 tablespoon of the oil in a large frying pan over medium heat until shimmering. Add the onions and sauté until lightly browned. Reduce the heat to medium-low, season with salt and pepper, and cook until golden brown and caramelized, about 20 minutes. Toast the buns in the oven until warmed through, 3 to 5 minutes; set aside.
Place the cheese and crème fraîche or yogurt in a small microwave-safe bowl and heat in the microwave for 20 seconds. Stir to combine.
Season the patties generously with salt and pepper. Heat the remaining 1 tablespoon oil in a medium frying pan over high heat until shimmering. Add the patties and cook until desired doneness, 1 1/2 to 2 minutes per side.
Divide the caramelized onions between the bottom buns. Top with a hamburger patty. Spread the cheese mixture over the hamburger patties, divide the spinach over the cheese mixture, and close with the top buns.
PROFILE SIX or malbec, zinfandel or petite syrah
Barbecued Pork Ribs on the Grill
The velvety sweetness of our Profile Six loves the tangy, honeyed richness of the pork and barbecue sauce in these ribs that just fall off the bone.
- 1 rack pork spareribs
- 4 tbsp dry rib-rub
- 3 tbsp olive oil
- 1 cup barbecue sauce
Start with a large sheet pan. Tear off two large pieces of heavy duty tin foil, place one on the pan set the remaining piece aside.
Remove the ribs from the packaging. Blot with a paper towel. Drizzle olive oil lightly over the ribs, rub with your hands to make sure the ribs are coated.
Remove the silver skin from the back of the ribs.
Sprinkle generously with dry rub - a couple tablespoons per side. Be sure to hit all the nooks and crannies and sides of the ribs. Rub it in well.
Cover with large sheet of foil. Seal well and refrigerate. The rub can remain on the ribs for 4 to 24 hours.
Remove them from the fridge and allow to stand at room temperature for 30 minutes. Meanwhile, preheat the grill to 325 degrees.
Place the ribs on the sheet pan right on top of the grill. Don't open the grill, just monitor the temperature. Keep it between 325-350. Cook for 2 hours.
Open the grill and remove sheet pan. Take the cooked ribs out of the foil and finish them on the grill. Slather each side with sauce and cook to sear the sauce, only about 5 minutes per side.
Remove and allow to rest. Slice and serve with additional sauce and serve! I hope you really enjoy this rib recipe!
Recipe from Bowl Me Over
PROFILE NINE ROSÉ or rosé of pinot noir, tempranillo, mourvedre or grenache
Grilled Chicken Stuffed with Basil and Tomato
The fresh, licorice notes of the basil and the sweet notes of the tomato are the perfect match for this dry pink wine and its hints of strawberry, stone fruit and lemon zest.
4 boneless, skinless chicken breast halves (about 6 ounces each)
1/2 teaspoon coarse salt
Freshly ground pepper
2 garlic cloves, minced
1 tablespoon extra-virgin olive oil
For the Stuffing
12 fresh basil leaves, plus more for garnish
2 beefsteak tomatoes, cut into 1/4-inch-thick slices
1. Butterfly chicken breasts: Put halves on a cutting board, smooth sides down, with the pointed ends facing you. Starting on one long side, cut breasts almost in half horizontally (stop about 1/2 inch before reaching the opposite side). Open cut breasts like a book. Sprinkle each piece all over with 1/8 teaspoon salt; season with pepper. Transfer to a plate, and coat both sides with garlic and oil. Let stand 30 minutes.
2. Heat a grill or grill pan until medium-hot. Place 3 basil leaves on the bottom half of each opened chicken breast; top each with 2 slices tomato. Fold over other half of chicken breast, and secure with two toothpicks or short skewers.
3. Grill chicken breasts, turning once, until golden brown on both sides and no longer pink in the center, about 15 minutes. Place on a clean serving platter; garnish with basil. If desired, remove toothpicks or skewers before serving.
Before grilling, soak the toothpicks or skewers in water for 30 minutes to prevent them from burning.
Recipe from Martha Stewart
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