Recipes
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- Baja Fish Tacos with Mango Salsa
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- Baby Wellingtons
- Spicy Marinated Green Beans
- Wilted Greens with Penot Pears
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- Mirassou Monterey Paella
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- Cabernet-Braised Short Ribs
- Apricot Spread with Chevre
- Cheese Plate
- Shrimp and California Peach Kabobs
- Macaroni & Cheese with Applewood Bacon
- Shrimp & Citrus Salad with Creamy Avocado Dressing
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- Classic White Creme Brulee
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- Wine Recipes by Chef Katz
- Chicken in Tomato & Olive Braise
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- Macaroni & Cheese with Applewood Bacon
- Grilled Flank Steak with Italian Salsa Verde
- Wine Country Pot Roast with Merlot and Root Vegetables
- Shrimp & Citrus Salad with Creamy Avocado Dressing
- Grilled Sea Scallops over Saffron Couscous
Wine Inspired Recipes
Wilted Greens with Pinot Pears
Prep time: 10 minutes / Cook time: 25 minutes
- 2 strips bacon
- 2 pears, cored and cut into wedges
- 1 tablespoon honey
- 1 teaspoon sherry vinegar
- ½ cup Mirassou California Pinot Noir
- 6 cups chopped greens such as red Swiss chard
- Salt and freshly ground pepper to taste
- ½ cup crumbled blue cheese
Cook bacon in a large skillet over medium heat until crisp. Remove from skillet and drain all but 1 tablespoon fat. Add pears, honey and vinegar; cook for 5 minutes or until lightly browned. Stir in wine; cook until wine is absorbed by pears. Stir in chard; cook and stir until they are just barely wilted. Season to taste with salt and pepper. Transfer to plates and top with crumbled bacon and blue cheese. Makes 4 servings.
Pairing Suggestion: The main cue in food and wine pairing is the type of sauce or spice used on each dish, so pair this salad with the same Pinot Noir used in the sauce.
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