Recipes
It’s tough to call a recipe “The Best” because food evolves and ingredients change.
I think these recipes are good because I like them, they taste good and go well with wine so I’m going to call them:
The WGWW Really Likable, Tasty and Wine Friendly Recipes Collection
The What Goes With What icon lets you know that a recipe has wine selections researched, uncorked and tasted not only by “Woody the Wine Guy”but members of our tasting panel. Click on the WGWW logo to view Woody’s selections that go well with your recipe choices.
Woody's Recipes
Linguine with Tuna Arugula Anchovies and Capers
Have everything prep and ready to go as this comes together pretty quickly. I’m thinking you could use domestic tuna packed in oil to save a few dollars as tuna is not a major flavor component and melds with all the other flavors. I might…
Bacon Jam with Onion Garlic Coffee Balsamic Brown Sugar Maple Syrup
Bacon, egg, cheese and bacon jam breakfast muffin.
Meatloaf Designed by Bill Blass
I made a meatloaf the other day from what might be called an old fashion recipe that I found to be credited to the late fashion designer, Bill Blass. I have no idea where he got the recipe or why his name is attached…
Chicken Breasts with Lemon and Parmesan and Arugula Salad Dressing
Pair with: 2015 Scotto Lodi Chardonnay or any Chardonnay with little or no oak with citrus and minerally flavors
Denise Stewart’s Pulled Pork Sandwiches with Homemade BBQ Sauce and Secret Topping Sauce
The pork is great in the BBQ sauce alone and the secret sauce is a tad hot and frankly doesn’t really add to the flavor profile but it may be more to your taste. Wine match – Sunce Barbera
Dirty Rice from Quarto Restaurant Maui
We enjoined this rice as a side dish with the most excellent fish I’ve ever had at a small restaurant in a strip mall. Our waiter scribbled the ingredient list on a napkin and I’ve done what I can to arrive at the right proportions…
Meatloaf Plain and Simple as it Should Be
Meatloaf can be made 3 days ahead; wrap in foil and chill, or freeze for up to 3 months.
Soup French Style with Three Kinds of Onions
The soup gets better after a day so consider making in advance and do your best to use all three colors of onions. Wine match – Beaujolais, a light Pinot Noir or even this cab will work well with the soup Pedroncelli, 2015 Three Vineyards…
Beef Sirloin Roast with Garlic Kosher Salt Black Pepper
I love to serve this roast cold as well as hot and if you want to serve cold it will be best to cook the day before and allow it to chill overnight. A simple mayo and mustard sauce is terrific with this, recipe follows….
Salmon Fillet Marinated in EV Olive Oil, Tarragon, Mustard and Shallot
The salmon is so good and even better after a day or two and makes great leftovers and a nice lunch salad with a bit of mayo and mustard. I suggest a Costco trip to get a good large skinless piece, you won’t be sorry….