Dinner at the Medina's
Everyone around here knows that Lee Medina, our Regional Sales Representative, and his wife Debbie are masters in the kitchen, but they've really outdone themselves this time! Bringing some of their favorite Sokol Blosser wines out to pair with the meals really set these dishes (I mean the food, not the Medinas!) apart. Here, Lee and Debbie share their latest culinary triumphs with you.
PENNE IN COUNTRY RAGU
Paired with Meditrina, III
Recipe originally found in Bon Appétit
4 tbsp extra virgin olive oil
4 oz Italian sweet sausage, casings removed
2 garlic cloves, minced
1/8 tsp dried crushed red pepper
2 medium carrots, finely chopped
1 medium onion, finely chopped
1 celery stalk, finely chopped
2 cups finely chopped canned whole Italian-style plum tomatoes
1 cup (or more) low-salt chicken broth
1/2 cup Meditrina
1/2 cup chopped fresh basil
12 oz penne pasta
1 cup freshly grated pecorino Romano cheese
1. Heat 2 tbsp oil in large skillet over medium heat. Add sausage, garlic, and crush red pepper; sauté until brown, breaking up with fork, about 6 min. Add carrots, onion, and celery; sauté until brginning to brown, about 10 minutes. Mix in tomatoes. Reduce heat, cover, and simmer 15 min, stirring occasionally.
2. Add 1 cup broth and wine; simmer uncovered until liquid is slightly reduced, about 15 min. Add basil; cover and simmer until vegetables are very tender, adding more broth by 1/4 cupfuls if liquid evaporates too quickly. Stir occaisionally, about 40 min. Simmer uncovered until ragu thickens to desired consistency, about 10 min longer. Season lightly with salt and pepper.
3. Cook pasta in large pot o fboiling water until al dente. Drain, return pasta to pot. Mix in ragu, 1/2 cup cheese, and 2 tbsp oil.
Lee's Note: Ragu can be prepared 1 day ahead... I recommend this to let the flavors really come out! We served this pasta with polenta instead of penne, and layered the polenta with the ragu like lasagna. Wonderful!
PERSIAN ROASTED CHICKEN WITH DRIED CHERRY-SAFFRON RICE
Paired with 2006 Rosé of Pinot Noir
Recipe originally found in Food & Wine
1/4 cup extra virigin olive oil
1 onion, finely chopped
2 tbsp fresh lemon juice
1 tsp ground cumin
1/2 tsp saffron threads, crushed
6 lbs chicken breasts, thighs and legs, with skin, on the bone
Salt and freshly ground pepper
Water
2 cups basmati rice
1 stick and 2 tbsp (5 oz) unsalted butter
1/2 cup dried sour cherries
2 tbsp sugar
1/4 cup slivered almonds
1. Preheat oven to 375 degrees. In a large bowl, combine olive oil, onion, lemon juice, cumin, and half of the saffron. Add the chicken, season with salt and pepper and turn to coat. Let the chicken stand at room temperature for 1 hour.
2. Drain chicken, scraping off onion and saffron and transfer it to a large metal roasting pan. Add 1/2 cup water, cover with foil and bake for 20 min. Uncover and back for 25 min longer, or until chicken is cooked through.
3. Meanwhile, bring a large saucepan or salted water to aboil. Add rice and cook until almost tender, about 10 min. Drain the rice in a colander and shake out excess water. In a small bowl, disolve remaining saffron in 1 tbsp water. Return rice to saucepan and stir in the saffron water.
4. In a small skillet, melt butter with the dried sour cherries and sugar. Spoon one third of the rice into a buttered 2 qt soufflé dish. Top with half of the sour cherries and slivered almonds. Cover with half of the remaining rice and the remaining cherries and almonds. Top with a final layer of rice and pour any remaining butter on top. Cover soufflé dish with foil and bake for about 20 min (while the chicken is baking), or until rice is tender and fluffy.
5. Preheat broiler when the rice is done. Broil chicken, skin side down, for 2 min. Turn chicken and broil until skin is brown and crisp, about 3 minutes. Transfer chicken to a platter. Pour pan juices into a warm gravy boat; serve chicken with rice, passing pan juices at the table.