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Food and Wine Pairing:
-Beef, Lamb & Veal pairs well with: Chianti/Sangiovese/ Merlot/Cabernet Sauvignon
-Chicken, Turkey & Pork pairs well with: Merlot /Chianti/Sangiovese/ Zinfandel -Fish & Seafood pairs well with: Merlot/ Chardonnay/ Pinot Noir
-Pasta & Vegetables pairs well with: Merlot/Chianti/Sangiovese /Zinfandel – Fruits and Desserts pairs well with: German Rieslings Wines:
Wines: -Cabernet Sauvignon flavors range from black currant, cherry, plum, mint, chocolate and spice. Pairs well with rich roasted meats or with grilled vegetables -Chardonnay grape comes in a variety flavors. Tastes includes orchard, tropical, citrus fruit, butter or spice.
-Merlot is a soft wine with rich plum-like flavors noted with blueberry and cherry. -Pinot Grigio “Grigio” means gray in Italian. Is a bright golden color with an apricot, tropical lemon and pineapple flavors. -Pinot Noir Red grape in color. Flavors are raspberries, cherries and smoke. Wine pairs well with grilled salmon and lightly sauced pasta dishes. -Riesling Has a fruit-floral aroma and citrus flavors. Pairs well with Asian cuisine, summer salads and fresh fruit. A pleasant aperitif. -Sangiovese (San-gee-oh-vay-zay) a brilliant ruby red wine with ripe fruit flavors. Extremely versatile pairs well with a wide range of fowl, meat and pasta. Derived from Latin the “Blood of Jupiter.” -Zinfandel A quintessential “California red.” A versatile wine can be pairs with BBQ beef, grilled chicken or roasted chicken. -White Zinfandel Pale pink in color. Can drink alone or pairs well with chicken, pork or seafood.
Copycat Recipes-Famous Recipe SecretsIngredients1 cup Scottish Ale2 teaspoons brown sugar1/2 teaspoon seasoned salt1/4 teaspoon ground black pepper1/4 teaspoon monosodium glutamatePlace any cut of steak in a shallow pan (a pie plate works great).Pour the ale over the steak and cover the pan. Place it in therefrigerator for 1 hour to marinate. Turn the steak occasionally toensure both sides get soaked.After 1 hour, remove the steak from the refrigerator. In anothershallow pan, combine the remaining ingredients. Stir the dryingredients until they are completely blended.Remove the steak from ale and dip it into the dry ingredients. Turnthe steak to mix and coat it with the ingredients. Rub the mixturegenerously over all sides. Leave the steak in the dish with the drymixture, and cover it with plastic wrap.Place it in the refrigerator, turning occasionally, for 30 minutes.When the 30 minutes are almost up, preheat a skillet or grill tomed high heat. Add a bit of butter and heat until it begins tobubble. Then remove he steak from the refrigerator.Add the steak to the hot skillet or grill and cook it toperfection. Cook steak as desired and serve immediately. Makesenough marinade for 1 1/2 pounds of beef.Provided: America’s Secret Recipes
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