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

Korean Beef Brisket Sliders (Bulgogi) with Sriracha Mayo and Scallion Salsa

To be perfectly honest, a member of the tasting panel discovered and this recipe that is absolutely the best, I made a few twits to make the ingredients a bit simpler. The beef is terrific by itself and the mayo really takes it up a…

Coq Au Vin, Chicken Stewed in Red Wine

In a large skillet, bring the wine to a boil over high heat. Woody’s Note: you’re trying to burn off some of the alcohol so simply reduce it for a minute or two on high boil. Remove the skillet from the heat, turn your exhaust fan to high and being careful, use a long match or fireplace lighter and try to ignite the wine at the edge of the pan. If it doesn’t light continue reducing and try again. When the flames subside, whisk in the tomato paste.

Risotto with Roasted Garlic and Wild Mushrooms

Preheat oven to 400°F. Combine garlic and 2 tablespoons oil in small baking dish. Bake until garlic is golden and tender when pierced with small sharp knife, stirring occasionally, about 50 minutes, cool slightly; peel garlic. Chop enough garlic to mea¬sure ¼ cup packed (refrigerate remaining garlic for another use).

Open Faced Sandwich on Toasted Baguette with Goat Cheese Mustard Honey Spread Topped with Tomatoes and HB Egg

This is a great brunch or heavy appetizer item – Serve with Sauvignon Blanc or Rose’ This is a true layers of flavors dish so be sure to season each layer as you go. For a learning experience don’t season your first baguette half, sample…

Turkey Roasted as Peking Duck

See the full story behind this delicious turkey here! You’ll need a 5 gallon bucket with lid (for brining) or I use two doubled up, unscented tall kitchen garbage bags. I place the bird and any other ingredients for the brine into the bags. Then…

Umami with Port & Stilton Burger

See the full story about this amazing hamburger creation here! We all have our favorite quick serve burger places besides the well-known chains. I’m referring to places like Meat Heads, Smash Burger, Burger Boss, Five Guys (not so much) and yes I quite like the cheese burger…

The Five Napkin Burger with Caramelized Onions and Garlic Aioli

See the full story about this amazing hamburger creation here! We all have our favorite quick serve burger places besides the well-known chains. I’m referring to places like Meat Heads, Smash Burger, Burger Boss, Five Guys (not so much) and yes I quite like the cheese burger…

Pat Bruno’s Pizza Dough

See the full story about this amazing pizza creation here! A pizza ultimately succeeds or fails on the quality of its crust and the kind of flour you choose makes a big difference. I made two dough recipes one using all white “00” flour, it’s all…

The Wall Street Journal Whole Wheat Pizza Dough Recipe

See the full story about this amazing pizza creation here! A pizza ultimately succeeds or fails on the quality of its crust and the kind of flour you choose makes a big difference. I made two dough recipes one using all white “00” flour, it’s…

Fettuccini Verdi Spinach Pasta Tossed With Walnuts And Parmesan Cheese

      Fettuccine Verdi Spinach Pasta Tossed With Walnuts And Parmesan Cheese Serves 4 Simple yet rich pasta dish that compliments a grilled steak and tastes like you spent hours making it. You’ll Need: 1 LB Fettuccine pasta, fresh if possible and made with…

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