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HOUSTON DAILY JOURNAL
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Wilted Greens With Pinot Pears
Prep lime: 10 minutes
Cook time: 25 minutes
2 strips bacon
2 pears, cored and cut into wedges
1 tablespoon honey
i teaspoon sherry vinegar
1/2 cup Mirassou California Pinot Noir
6 cups chopped greens such as red
Swiss chard
Salt and freshly ground pepper
to taste
1/2 cup crumbled blue cheese
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Cook bacon in large skillet over medium
heat until crisp. Remove from skillet and
drain all but 1 tablespoon fat. Add pears,
honey and vinegar; cook 5 minutes or until
lightly browned. Stir in wine; cook until
wine is absorbed by pears. Stir in chard;
cook and stir until just barely wilted. Season
to taste with salt and pepper. Transfer to
plates and top with crumbled bacon and
blue cheese. Makes 4 servings
Pair this salad with the same Pinot Noir
used in the sauce.
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FOOD
Chocolate Croissant Bread Pudding
Prep time: 15 minutes
Stand time: / hour
Cook time: 40 to 45 minutes total
4 to 5 large croissants, cut into
1-inch cubes (6 cups)
5 tablespoons softened butter,
divided
2 cups half-and-half
6 ounces bittersweet chocolate.
chopped
1 teaspoon vanilla extract
2/3 cup sugar
3 eggs
Powdered sugar for
garnish
Fresh mint for garnish
Preheat oven to 350°F. Spread crois
sant cubes on baking sheet. Bake until
lightly toasted; set aside and turn off
oven.
Spread 1 tablespoon butter in bottom
of 8- or 9-inch square baking dish
and add toasted croissant cubes. Heat
half-and-half and remaining butter in
medium saucepan until almost boiling;
slowly whisk in chocolate and vanilla;
let cool 10 minutes.
Whisk together sugar and eggs in
medium bowl and slowly whisk in
chocolate mixture. Pour over croissant
cubes, making sure all are coated. Let
stand 1 hour.
Bake 35 minutes. Serve warm dusted
with powdered sugar and garnished
with mint. Makes S servings
For a dessert match made in heaven,
try pairing chocolate with a Pinot Noir
such as Mirrasou Winery’s California
Pinot Noir.
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HOURS:
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Thurs & Fri Nights
spm - Bpm
478-988-2643
WEDNESDAY, OCTOBER 18, 2006 ♦
Cabernet-Braised Short Ribs
Prep lime: 20 minutes
Cook time: 3 hours
3 to 4 pounds bone-in beef short ribs
(4 large short ribs)
Sea salt and freshly ground pepper
I tablespoon olive oil
I pound small parsnips, peeled and rut into
chunks
4 medium carrots, peeled and cut into
chunks
1 medium onion, peeled and cubed
1 garlic bulb, peeled and sectioned
1 tablespoon all-purpose flour
I (750-milliliter) bottle Mlrassou California
Cabernet Sauvignon
I (14 l/2-ounce) can reduced sodium beef
broth
1 tablespoon Dijon mustard
2 tablespoons chopped fresh thyme
Season short ribs with salt and pepper. Working in
batches in large pot, cook in oil on medium-high
heat until well browned. Remove from pot and set
aside.
Add parsnips, carrots, onion and garlic; cook
over medium heat, stirring frequently. 10 minutes.
Stir in flour and cook I minute more. Add wine,
broth and mustard to pot. scraping up any browned
bits on bottom of pot with wooden spoon.
Return short ribs to pot. Bring to boil; reduce
heat and simmer over low heat, covered but with lid
cracked, 2 hours. Remove cover and simmer over
medium-high heat 30 minutes. Season to taste with
thyme, salt and pepper. Serve over soft polenta or
mashed potatoes. Makes 4 servings
The main cue in food and wine pairing is the
type of sauce or spice used on each dish, so pair
these hearty short ribs with the same Cabernet
Sauvignon used in the sauce.
family features
Seasonal Food and
Wine Pairings
Fall has arrived and with it comes the
reawakening of the kitchen, when
outdoor grilling and summer salads give
way to hearty harvest cooking. Fall is
distinctive for its rich dishes filled with
flavorful root vegetables such as parsnips and
fragrant fruits such as pears. Using fresh
produce that is abundant in the fall is not only
the best tasting, but is also a sensory pleasure
that can truly enhance the cooking experience.
Fall favorites of comforting rich stews and
tender braised meats paired with bold red
wines are the perfect complement for chilly
autumn nights. David Mirassou of Mirassou
Winery", sixth-generation family member of
America’s oldest winemaking family, speaks
about seasonal food and wine pairings in his
travels throughout the country.
When menus change to rich sauces and
piping-hot dishes, so too will the wine
selection. Mirassou suggests keeping in mind
complementing aromas, textures and dominant
flavors when choosing a wine for a fall meal.
He enjoys pairing complex flavors of spiced
stews and braised meats with full-bodied
Cabernet Sauvignon or velvety Merlot, and
accompanying rich chocolate desserts in the
colder months with a luscious Pinot Noir.
For more delicious recipes or wine
suggestions, visit www.mirassou.com.
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Friday llam-9pm
Saturday 11 am-6pm
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