Category Archives: Paired Recipe

Coq au Vin

The weather outside is frightful…..dinner by the fire is soooooooo delightful!  We have been cooking Coq au vin for over 10years.  It is one of our favorite fall/winter recipes.

Coq au vin didn’t originate on the 1960s TV show “The French Chef” but that’s where Julia Child translated the original coq au vin into the simple dish that it currently is, made with mushrooms, onions, bacon, red wine, and naturally chicken.

Here we provide the easy step by step instructions for a fabulous and “famous” chicken dish a smashing your Sunday evening supper or like us empty nesters and nice romantic meal by firelight.

This slideshow requires JavaScript.


Tomahawk Ribeye Steak

The tomahawk ribeye (or cowboy cut ribeye) is a specialty cut ribeye steak. This ribeye

This slideshow requires JavaScript.

steak is extra thick –  2 or more inches prime beef with a portion of the rib bone still attached.   Each steak is roughly 40 oz.   Due to the required size of the meat and the bone, only 2 steaks can be cut from each side of the ribs to make a total of 4 steaks from a whole beef. – Hence the extra cost.

Click here for recipe




Californians mix Grilled Italian Style Steak with French Wine – Living up to American Tradition

Bistecca Forentina,is a fancy sounding title for an Italian steak -over the coals BBQ, which can be a quite delicious meal.  Cooked on the campfire as a favorite for cook outs or on you home charcoal BBQ or grill.  We like to grill.  The Italian version cooks the steak roughly 4 inches over the coals.  The best Bistecca Forentina is made from the best Italian beef – Chianina beef.  This beef comes from huge white oxen raised, nearArezzo in the Val di Chiana.  Due to their size a steak from these monoliths can weigh as much as six pounds!  This beef has exceptional flavor and unlike so much of European beef is really tender.  For recipe and cooking helps click here.

Here in the states Angus combines excellent taste with tenderness you would use a Porterhouse steak.  The Porterhouse is the largest steak cut from the Loin group. All meat cuts are grouped on the basis of location. Chuck, Rib, Loin, Sirloin, Round, Shank & Brisket, Plate & Flank, Other.  The parts of the beef that had the most muscle use are the tougher pieces, such as the meat coming from the Round.  Loin and Sirloin are of course the most tender. (for a beef chart hereclick )

A fabulous steak such as the Porterhouse requires a bold red wine.  We like the Château La Nerthe 2000, from the area surrounding the village of. Château La Nerthe is an intriguing estate located near the village of  Châteauneuf du Pape, Rhone wine region ofSouthwestern France.  Dating back over 800 years it could likely be one of the oldest wineries.  An intriguing fact is that it was American root stock that saved the estate’s vineyards from an attack of Phylloxera (1870) when then owner Joseph Ducas grafted his vines onto the American root stock. The Le Nerthe estate grows the thirteen varietals as defined by appellation regulations.  The principle red grape used in this wine is the Grenache which is the dominantly planted variety (62%)  There will also be Syrah (18%), Mourvedre (15%) and Cinsaut (4%) with a tiny percent of the remaining varietals.  These variances fall to the winemaker resulting in slight differences in the wine from vintage to vintage.

In addition to a wonderful bouquet, this wine has a silky texture to the raspberry, boysenberry and plum fruit; layered with sweet spice. This wine is best served in a large burgundy glass; even nicer is a burgundy with a chimney variation.  This really allows the full fragrance of the bouquet to tantalize your nose.  It’s best to decant an hour before drinking to let the wine breath.

So, what do you do with the left over steak?  If any… Sandwiches are always good.  However, for hot summer evenings thin sliced steak served cold as the basis for a steak salad is delicious and refreshing.  Or marinated in Olive oil and wine vinegar, served with potato salad on the side also makes a good Indian Summer supper on hot nights.  This easy and tasty recipe is my mother-in-laws (God bless her) who grew up in the days without air conditioning.  As such it is also an “eye ball” recipe, meaning that the amounts of ingredients vary based on the amount of meat.

You’ll need freshly chopped garlic, some sweet basil, lots of freshly chopped curly parsley sea salt & freshly ground pepper.  Put sliced beef in pie plate or low bowel.  Add the aforementioned ingredients toss with some extra virgin olive oil then pour in enough red wine vinegar to cover.  Chill in the refrigerator until ready to eat.

I have used this recipe for left over roast as well as steak and it is a summer favorite.

Chicken Saltimbocca


(Italian: jumps in the mouth)
in this case Chicken Saltimbocca… is a popular recipe in not only satlimbocca_w-24Italy, but also Switzerland, Greece and Spain.

It was in Florence that we experienced our first Saltimbocca which can also be made from veal or pork.

Our first Saltimbocca was at this table in Florence!cruise_2003_112


The espresso and desert were also wonderful!



Continue for recipe

Chicken Marsala

chicken_marsala-10w_r6s4Chicken marsala is an Italian-American dish made from chicken breasts, mushrooms, and Marsala wine. The dish dates back to the 19th century, when it most likely originated with English families who lived in western Sicily, where Marsala wine is produced.[1] The chicken is coated in flour, briefly sautéed, and then removed from the pan, which is then used to make a Marsala reduction sauce. The sauce is made by reducing the wine to nearly the consistency of a syrup while adding onions orshallots, as well as mushrooms.  Continue for recipe

Classic French Roast Duck “Canard”

This is a French classic canard (duck) which can seem intimidating, but is quite easy to prepare.  If you can roast a chicken you can roast a duck.  The trickiest part of the sauce is caramelizing the sugar.  Just take care not to leave the sauce pan over heat too long… and you should have no problem.. – I would not suggest for dinner parties… this is a difficult dish to eat “daintily”..  Great as dinner for two! Continue

French Roast Duck

Bistecca Forentina

ribeye-steak-300x200Bistecca Forentina, fancy sounding title for an Italian steak -over the coals BBQ, can be a quite delicious meal. This can be cooked on the campfire as a favorite cook out or on you home charcoal BBQ or grill. We like to grill. The Italian version cooks the steak roughly 4 inches over the coals. The best Bistecca Forentina is made from the best Italian beef – Chianina beef. This beef comes from huge white oxen raised, near Arezzo in the Val di Chiana. Due to their size a steak from these monoliths can weigh as much as six pounds! This beef has exceptional flavor and unlike so much of European beef is really tender. Here in the states Angus combines excellent taste with tenderness, you would choose the Porterhouse steak.

Continue reading