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+--- Thread: wine to go with savory chocolate recipe (/thread-535.html)
- KateMaine - 11-28-2005
Hi,
I need some help picking wines that would go with these recipe ideas. I've no direction in mind in regard to light and fruity, big and bold, red or white.
Chicken, apples, plantains and almonds cooked in a puree of:
roasted tomatoes, onions, garlic, toasted sesame seeds, chocolate, thyme, marjoram, oregano, pepper, cinnomon and clove.
Beef sprinkled with pepper then cooked and served with a sauce of:
olive oil, shallot, port, balsamic vinegar, rosemary, bittersweet chocolate.
Toasted sliced baguette topped with:
olive oil, coarse salt, bittersweet chocolate.
Salmon cooked with a rub of:
dry mustard, cinnamon, paprika, cocoa, chili powder, cumin, pepper and salt.
Served with Chinese mustard sauce.
Thanks for your help,
Kate
- Drew - 11-28-2005
1. Pinot Noir
2. Cabernet Sauvignon or Aussie Shiraz
3. Merlot
4. Zinfandel
DRew
- Innkeeper - 11-28-2005
Hi Kate, now that we've moved, youse guys must be the only Mainers left around here.
- KateMaine - 11-30-2005
Thank you for the ideas. I cooked up some samples of the recipes and learned I didn't like the chicken or the beef at all!!!! But the salmon is just wonderful. I've not tryed the bread thing yet. I'm including the complete recipe for the salmon in hopes of having more suggestions. Should it be a light wine? More on the big side? Do you still think zin would be the best?
Innkeeper, it feels lonly here in Maine all alone. Couldn't you have moved to a place with no ice and snow???? Cold I can live with, but the winter driving conditions I could do without.
Kate
- KateMaine - 11-30-2005
Barbecued Sugar-Spice Salmon with Cocoa
1/4 cup sugar
1 teaspoon dry mustard
dash cinnamon
1 tablespoon paprika
1 teaspoon cocoa
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons freshly ground pepper
1-1/2 tablespoons coarse salt
4 (6-ounce) salmon filets
3 tablespoons oil
Heat a grill on mediun-high heat.
Combine the sugar, mustard, cinnamon, paprika, cocoa, chili powder, cumin, pepper and salt. Dip the salmon in the oil and tap off any excess oil. Than dip the filets in the spice mixture to coat both sides and around the edges. Pat the spice mixture in place; you'll have some leftover. Grill the salmon until it just bigins to flake, about 4 minutes a side for 1-inch filets, or until it's done as desired.
4 servings.
- KateMaine - 11-30-2005
Chinese mustard sauce:
Combine 1/4 cup dry mustard, 1/4 cup sugar and 2 tablespoons of hot water. Mix them well, and pass the sauce at the table.