Foghat – “Honey Hush” Puppies





If Frank Zappa Veal Scallopine with WPLJ Sauce was my first inspiration for this series then this recipe was surely the second.  I don’t know anyone from the seventies who didn’t own a vinyl copy of Foghat Live back then.  That album featured a classic blues tune, Honey Hush, attributed to a bluesman named Big Joe Turner which lends its name to this week’s addition to our series.  Hush puppies are a southern treat not well known in the northeastern United States where I reside.  We’re gonna sweeten ‘em up here just a little bit and get everybody initiated into some good ole country cookin’,

Foghat have become the butt of all jokes in the entertainment industry and the moniker is so undeserved.  During the time of the release of Foghat Live in the mid-seventies Foghat endured one of the shortest runs at the top while the giants of Classic Rock like Led Zeppelin, The Who, and Pink Floyd were on hiatus.  But the return of Robert Plant to the stage after recovering from his injuries sustained in a horrible car crash and the others returning to the studios to put out some of their best works yet left bands like Foghat to fall faster than their rise to stardom.  Thus, came the term, “Fresh as a Foghat concert” and the band has never lived that down even though “Lonesome” Dave Peverett left us many years ago.

Making Hush Puppies is really very simple.  The recipe is basically the same as making pancakes from scratch which is what I prefer to do.  The batter is deep fried and made into little shapes if you’ve never seen them before.  The result tastes more like a donut than a pancake especially when you sweeten them a bit as we are doing the natural way using honey.  Use a deep fryer or electric frying pan if you have one so you can fry at a set temperature.  If you don’t use a regular frying pan and heat the oil on high for several minutes but avoid splattering and then turn the heat down a little.  Peanut oil is really the best oil for deep frying but it’s a lot more expensive than vegetable or canola oil.  I use the latter or a blend of both for cost purposes.  There is no right time to eat Hush Puppies.  They make a nice side dish at breakfast, lunch, or dinner or even on their own as a snack or appetizer.  Hi Yo Silver! Enjoy!






Vegetable or Canola Oil for deep frying

            1 cup Yellow Cornmeal

¼ cup Flour

1 TSP Baking Powder

½ TSP Salt

1 Egg lightly beaten

¾ cup Buttermilk

¼ cup very finely chopped Maui Sweet or Vidalia Onion

1 TBSP Honey



  1. Pour Oil into a deep fryer or electric skillet and heat on high until temperature reaches 375 degrees F. If you don’t have either use a large, deep frying pan and fill with Oil about ¾ of the way.  Heat on high till the oil is very hot and then turn down the heat to medium high.
  2. In a large bowl combine the Cornmeal, Flour, Baking Powder, and Salt and mix together
  3. In a medium bowl combine the Egg, Buttermilk, Onion, and Honey and mix together
  4. Pour the contents of the medium bowl into the large bowl and whisk together until the batter is smooth but still is a little lumpy. Don’t over stir.
  5. When the Oil is good and hot and ready for deep frying with a teaspoon start dropping spoonsful of batter into the Oil.
  6. Fry each Hush Puppy until golden brown turning once or twice in the process. About 2 to 3 minutes.
  7. Remove the Hush Puppies from the Oil with a splotted spoon and drain on paper towels before serving.


Tips:  Don’t overcrowd the Oil while frying.  Only do a few at a time until you are comfortable with the process.  Clean the teaspoon occasionally with water while dropping the batter into the Oil to avoid sticking.


WINE PAIRING:  Since Hush Puppies are often eaten at breakfast time there is no real choice of beverage to recommend.  Whatever you happen to be drinking at the time with your meal will suffice whether it is grapefruit juice, ginger ale or a Mimosa.



MIAMI Grilled Grouper Sandwich





This is shaping up to be one of the worst hurricane seasons of all time so Miami may be the last place you want to visit right now.  So, let’s bring a little bit of one of America’s most fun cities to party down right into your home.  Miami has many culinary options from which to choose especially Cuban inspired dishes but for this entry I have decided to explore one of the more popular items in the city of recent times, the grouper sandwich.  I am not a great lover of fried seafood therefore we use a grill pan for this recipe.  If you don’t have a grill pan using a frying pan but remember to grease it first preferably with butter.

Grouper has a wonderful taste and there’s no better place to get it than in sunny south Florida.  It can be hard to come by in other parts of the country so if you can’t find it I recommend substituting red snapper.  If you want a cheaper option there’s always cod or hake or even tilapia or catfish.  Any white, flaky fish will suffice if you cannot locate or want to pay grouper prices.

I love the taste of white fish with blackening spices.  If you can’t find them online or at your favorite spice shop I have included the recipe for making your own blackening spice blend.  I also like the chipotle aioli spread with the blackened fish.  Lettuce, tomato, and onion complete the sandwich but you can use any combination you like that you prefer.  C’mon admit it just like me you always laughed at the kids who ordered the Filet O Fish at McDonald’s when you were young.  This recipe competes with many burgers and a heck of a lot less calories.  Check those waistlines – who’s laughing now?


THE RECIPE (This serves two)



2 Kaiser Rolls or your favorite sandwich bread roll, hero, hoagie, etc.

2 Grouper filets about 5 oz. each or cut a 10 oz. filet in half to fit the Rolls

1 TSP Olive Oil

Salt to taste

Ground Black Pepper to taste

2 TBSP Mayonnaise

¼ TSP Ground Chipotle Pepper

½ TSP Extra Virgin Olive Oil

1 TBSP Blackening Seasoning (*See recipe below if you can’t find)

1 Lemon

Sliced Tomato (Optional)

Sliced Red Onion (Optional)

A few Romaine or Iceberg Lettuce Leaves (Optional)




  1. Slice the Rolls in half
  2. Rub the Grouper filets with the Olive Oil and then season on both sides with Salt and Pepper
  3. Make the Aioli: Combine the Mayonnaise, Ground Chipotle, and the EVOO in a small bowl and mix well.
  4. Grease a grill pan with cooking spray or rub a little cooking oil on the grooves. Heat on high for a few minutes then lower the heat to medium high.
  5. While the pan gets hot sprinkle half the Blackening Seasoning on top of each filet.
  6. Grill on the seasoned side about 5 to 6 minutes depending on the thickness and sprinkle the remaining Blackening Seasoning on the other side of the filets
  7. Flip the filets over and grill the other side for about another 5 minutes
  8. Turn off the heat and slice the Lemon in half. Using one half of the Lemon and a sieve or cheesecloth squeeze the juice over the filets.
  9. On the bottom half of the Roll place one filet on each half
  10. On the top halves of the Rolls spread the Aioli. Top each filet with Lettuce, Tomato, and/or Onion if desired then with the top half of the Roll.
  11. Cut the other Lemon half in half again and serve as a garnish

Serve with French Fries, Cole Slaw, or any other accompaniments you normally enjoy with a burger or sandwich



1 TBSP Paprika

1 TSP Salt

½ TSP Ground Black Pepper

1/8 TSP Cayenne Powder

½ TBSP Garlic Powder

½ TBSP Onion Powder

1 TSP Ground Thyme

½ TSP Dried Oregano

½ TSP Dried Sweet Basil

Combine all ingredients in a small bowl and mix together thoroughly


WINE PAIRING:  This being a Miami specialty where it’s always warm I’m going to recommend a BEER to go with this meal.  But make it a special one brewed with a little fruit or add a little citrus to enhance the flavor.  If you only drink wine then I would recommend a dry, light white that likes spice such as a Sauvignon or Fume Blanc or a Chablis.

Pigs on the Wings





The love affair with the chicken wing continues in our next installment and as before we stay on the grill for those of you, like myself, in the north who have limited good weather days remaining this year.  We also include my love affair with Pink Floyd this week which has lasted since childhood.  Our last recipe was about wings with classic Buffalo Sauce and this time we shift to a barbecue sauce that is very popular in the south which incorporates the great taste of bacon to fulfill our motif for this entry.

Pink Floyd has been one of my all-time favorite bands for life and I certainly am not alone in this call out.  Unparalleled in innovation and creativity, Pink Floyd remains the greatest exercise in the progressive rock genre ever engineered.  I love all their work from the early days with Syd Barrett as the lead to David Gilmour’s splendid voice and incredible guitar work as Barrett’s replacement to Roger Waters assuming the lead songwriting duties and taking the band from the underground pubs of London to worldwide superstardom.  Pink Floyd will forever remain in a class by themselves.

This sauce I have created for the wings is more traditionally used on ribs but I find that a bit redundant.  You will have plenty leftover so you can try it on ribs or pork chops and certainly over any type of grilled chicken.  The version I am doing for you is a little different than what you would normally make on your own or buy at your grocery.  I cut down on the acidity by using crushed tomatoes instead of all ketchup.  I also incorporate the great taste of apples in addition to the bacon which I find to marry very well with any tomato based sauce.  It’s a great combination of sweet, savory, and spicy that I think you will enjoy and appreciate the creativity.  Ergo, it’s a prefect testimony to the divine Pink Floyd.





For the Barbecue Sauce:

6 slices Applewood Smoked Bacon

½ cup chopped onion

½ cup chopped celery

½ TBSP chopped Garlic

½ cup Laird’s Applejack or other Apple Flavored Brandy

15 oz. can Crushed Tomatoes

1 cup Ketchup

¾ cup plain Applesauce

¼ cup Cider Vinegar

1 TBSP Worcestershire Sauce

2 TBSP Dijon Mustard

3 TBSP Maple Syrup

¼ TSP ground Cinnamon

1 TSP ground Sage

1 TSP Salt

½ TSP ground Black Pepper

½ TSP crushed Red Pepper flakes

For the Wings:

2 lbs. Chicken Wings separated into drumsticks and wings

1 TBSP Olive Oil

2 TBSP Smoked Paprika

1 TSP Celery Salt

2 TSP Salt

½ TBSP ground Black Pepper

¼ TSP Cayenne Powder

½ TSP Garlic Powder

Handful of Applewood or Hickory Chips for grilling



  1. Make the sauce well ahead of the Wings even a day or two ahead if you like
  2. In a grill pan or large skillet grill or fry the Bacon until very crispy. Do not discard the grease in the pan.  Drain on paper towels and rest until cool enough to handle.  Crumble the Bacon into small pieces.
  3. Meanwhile in a 3-qt. sauce pot heat 2 TBSP over medium heat of the reserved Bacon grease discarding or saving the rest.
  4. Add the onion and celery and sauté for about 4 minutes
  5. Add the garlic and cook another minute
  6. Pour in the Applejack or Brandy and increase the heat. Reduce by half.  About 3 minutes.
  7. Add the Tomatoes, Ketchup, Applesauce, Vinegar, Worcestershire, Mustard, and Syrup and stir
  8. Add the Cinnamon, Sage, Salt, Pepper, and Red Pepper flakes and stir. Increase the heat to medium high.
  9. Bring to a boil then simmer uncovered or partially covered to avoid any splattering until rich and thick to your desired consistency. About 15 to 20 minutes.  Remove from the heat.
  10. Add the Bacon crumbles to the pot and let the Barbecue Sauce rest until nearly room temperature
  11. Place all the contents of the pot into a food processor and pulse several times until mostly smooth but still a little lumpy. Pour the contents back into the pot and let rest until you make the Wings or refrigerate if not using the same day.
  12. Soak the Wood Chips in water for a half hour to an hour
  13. To make the Wings pat dry the Chicken Wing pieces with paper towels then place in a bowl and drizzle with the Olive Oil and spread evenly over all the Wings.
  14. In a small bowl combine the Paprika, Celery Salt, Salt, Pepper, Cayenne, and Garlic Powder and mix thoroughly
  15. Rub the spice mixture all over the Wings distributing evenly
  16. Remove the Wood Chips from the water and place in the smoker box or if you don’t have one fold them in some aluminum foil and poke a few holes so smoke can escape. Place the foil in a corner of your grill that will be lit.
  17. Prepare a gas grill by oiling the grate and then turning on one side to high and leaving the other side off for indirect grilling
  18. When the temperature reaches about 300 degrees F place the Wings on the grill as many as can fit on the cool side of the grill or in the upper rack(s) away from the flames.
  19. Grill turning occasionally for about 45 to 60 minutes.
  20. Move the Wings to the hot side of the grill and start basting with the Barbecue Sauce. Turn often and keep basting each time you turn.
  21. Grill the Wings until crispy and cooked through about 10 to 15 minutes.
  22. Repeat the process until all the Wings are cooked. You will have Sauce left over for future use.  Remove from the heat and serve hot.


WINE PAIRING:  I still recommend your favorite BEER brand for this recipe but if suds are not your thing a nice Riesling would be a good wine choice for the Wings.


Announcing Our Next Series

Now that Football is here I announce our next series will be recipes from all the AFC cities in the NFL beginning with Buffalo this week.  Every Friday afternoon (sorry I was a little late today) I will publish a new entry representing a city from the AFC for this year.  Some will be classic dishes from that particular city.  Some will be classic twists on a popular dish for that particular city.  Some might be from a highly recognized eatery from that city.  The possibilities are endless but each recipe will have my own personalized touch to it.  And, of course, the wine pairings may have a connection to the city in addition to the food.

So get ready for the weekend and get ready to watch some games with some great food choices!

Grilled BUFFALO Wings





This is the first entry into the series on the cities of the AFC in the NFL.  For the next 16 weeks, I will take you on a journey through great recipes that have a connection to the city of choice.  Starting here in the great city of Buffalo and there’s nothing that says Buffalo like one of the greatest pub food creations of all time – the Chicken Wing!!!

I love wings.  I really do.  Most of the time they are eaten fried or baked or a combination of both.  There are a lot of recipes out there for wings on the grill.  It’s bit more effort and time consuming but the taste is so much better than fried and a lot healthier too!  I prefer to eat my wings this way and I will show you how it’s done.

First of all, I normally prefer to make all my sauces, marinades, dry rubs, etc. from scratch but this is a notable exception.  I recommend buying a store-bought Buffalo Wing Sauce from your grocer or specialty food store.  There is a myriad of choices out there and some are superb and others not so great.  You should really try to find your favorite one and favorite temperature; mild, medium, or hot.  You can doctor the level of heat and I will make a few suggestions.  So, the basics are very simple.  Buy some raw chicken wings at the grocery store and your favorite sauce and get grilling!





2 lbs. uncooked Chicken Wings separated into drumsticks and wings (discard the extra piece of the wing if not already done)

1 TBSP Canola or Vegetable Oil

1 TBSP Salt

½ TBSP ground Black Pepper

½ TBSP Paprika

½ Bottle of your favorite Buffalo Wing Sauce

2 TBSP unsalted Butter melted



  1. Rinse and pat dry Chicken Wings then rub the Oil into them in a bowl or tray
  2. Mix together the Salt, Pepper, and Paprika then rub all over each Wing piece evenly
  3. Let sit while you start your gas grill. Set one half of the grill on high then leave the other half turned off so you can smoke the Wings on the cool side of the grill.  You can use wood chips in the smoker box if you want but it’s not necessary for this recipe.
  4. Once the hot side of the grill has gotten going and the grill is about at 300 degrees F place as many Wings as you can get on the cool side of the grill or in the upper rack(s) away from the direct heat. Do not let them near the flames while you are smoking/roasting the Wings.
  5. Grill, with the lid closed, turning occasionally, for about 45 minutes to an hour depending on your grill size until they are beginning to brown and have cooked mostly through on the inside.
  6. Combine the Wing Sauce and the Butter in a bowl and grab a brush to prepare to coat the Wings
  7. Move some or all the Wings to the hot side of the grill and begin to apply the Sauce to the Wings as you grill them over the flames making sure there are no flare ups when the lid is closed. Keep turning and adding more Sauce every few minutes as needed to coat the Wings with the Sauce.  This should take about 10 minutes or more.
  8. Remove the Wings from the grill and let them cool a few minutes before tearing into the world’s greatest appetizer!


Serve with either Bleu Cheese or Ranch Dressing and Carrot and/or Celery Sticks


Some more of Steve’s tips to control the level of heat you want your Wings to be:


  1. The Wing Sauce you purchase really dictates this so if you want Mild or Medium just buy that kind and stick with the basic recipe
  2. If you want a little warmer than Medium but are not quite ready for hot consider using Hot Paprika in the dry rub instead of plain Paprika or add 1/8 to ¼ TSP of Cayenne Pepper to the dry rub. And/or add a few drops of Hot Sauce like Tabasco or Frank’s to the Wing Sauce and Butter.
  3. You can do any one of those steps to increase the heat a bit to the Hot Sauce you buy too to kick it up a bit.
  4. If you really want to get dangerous consider adding some ground hot Chili Powder like Chipotle or if you really want to live dangerously Habanero Powder but be extremely careful. That is very, very hot.
  5. You can also kick your Sauce up with liquid Chilis or Siracha. Again, be very careful.


WINE PAIRING:  Sorry wine lovers Chicken Wings call for BEER!!!!!!!!!!!!  So, grab your favorite beer or two or more and start living the good life!!!

Veal Scallopine with WPLJ Sauce





This was the original recipe for the series of Classic Rock recipes that I conceived several years ago.  My intention was to possibly sell the idea to Rolling Stone Magazine or to a couple of local classic rock radio stations in the area but neither seemed very interested.  Those of you from the New York Metro area like myself remember that sad time in the early eighties when WPLJ 95.5FM changed its format from what we now refer to as Classic Rock to Pop 40 as it’s now known.  You may also remember the call letters were akin to the opening track of The Mothers of Invention album Burnt Weeny Sandwich from 1969.  The song entitled, WPLJ, which does in fact stand for white port and lemon juice, was used to spell out the call letters for the station on a lot of its promos during the seventies.

This was the inspiration for me to proceed with this series.  If you’ve never tried it I encourage you to do so.  The white port and lemon juice cocktail is a delicious summertime drink.  I recommend a 1:1 ratio of lemon juice to white port, add as much powdered sugar as you like to taste, and a whole lot of ice to your pitcher or glass.  If you want to jazz it up a bit you can add some mint leaves and a little grenadine if you like but it’s just as tasty without.  As a reduction sauce it makes a nice, complex compliment to meat and pasta similar to a Marsala or Madeira sauce but more flavorful.

I know some readers are opposed to eating veal or just don’t care for the taste and this is fine.  Like any scallopine style dish you can substitute chicken, turkey, or pork cutlets very easily in this recipe.  I don’t add mushrooms here as you would in a Marsala sauce as I believe the sauce is rich, sweet, and savory on its own and not complicated.  It’s a perfect metaphor for the legendary Frank Zappa who was a “take me for what I am” type of guy.  His piercing social commentary, offensive lyrics and rebellious nature made him a turn off to a lot of people but if you strip it down he was one of the most talented musicians and songwriters who ever graced the Classic Rock N Roll platform.  A technically, masterful guitarist who blended jazz and rock together that is still innovative to this day.  This twisted take on a classic Italian-American dish is for you Frank!






            1 lb. Thinly sliced Veal, Chicken, Turkey, or Pork Cutlets

½ cup All-purpose Flour

1 TSP Salt plus more to taste

½ TSP Ground Black Pepper plus more to taste

3 TBSP Olive Oil

2 TBSP Unsalted Butter

1 Shallot finely chopped

1 Garlic clove finely copped

1/3 cup White Port

½ cup Chicken or Veal Stock

2 Lemons each cut in half

1 TSP Honey

2 TBSP Fresh Tarragon leaves delicately chopped



  1. On a plate, spread the flour out and add the Salt and Black Pepper and mix together
  2. Rub each Cutlet in the flour mixture shaking off the excess and put on a separate plate
  3. Heat the Olive Oil in a large, non-stick frying pan over medium-high heat
  4. Fry each Cutlet until cooked all the way through, about 3 minutes per side depending on the thickness, remove the Cutlets from the pan and move to a separate plate, turn the heat off. Do not clean or wipe down the pan.
  5. In the same pan, over low heat, melt the butter
  6. When the butter melts add the Shallot and fry about 30 seconds to 1 minute
  7. Add the Garlic and fry another 30 seconds
  8. Add the White Port, turn up the heat to medium-high, and deglaze the pan scraping up all the brown bits on the bottom of the pan and letting them melt into the sauce. Reduce to about half.  About 2 minutes.
  9. Add the Stock and the juice of 3 Lemon halves using a sieve or cheesecloth so no pits get into the sauce
  10. Allow the sauce to reduce a little then add the Honey and a little Salt and Pepper to taste
  11. Reduce till the contents are a nice saucy consistency. Turn off the heat.
  12. Add the Cutlets back to the pan to coat
  13. Garnish with as much of the chopped Tarragon as you like


Serve over linguine with the extra sauce.  If the sauce is too thick add a little pasta water to thin out and/or don’t reduce the sauce quite as much if serving over pasta.


WINE PAIRING:  This is a little complicated to find the right match as the flavors of this dish are complex.  It is always easier to pair white wine with food than red and the sauce lends itself to that theorem.  Yet white meat still pairs better with red and the sauce is bold enough to scream red too.  I would rule out serving this recipe with any red varietal.  A compromise would certainly be in order so a Rosé would be a good choice but only a very good one from the Tavel region in Provence to match the richness of the flavors.  My recommendation would be a Gewürztraminer from the Alsace region or a blend of Gewürztraminer and a heavier grape like Chardonnay that I have seen some producers in the Americas do.  These are great food wines that pair well with complex dishes like this week’s recipe.



Enjoy everybody!  NEW SERIES COMING THIS FRIDAY!  Please check the website every day.

Gaucho Style Grilled Steak






Unfortunately, I had to call an audible this week.  This wasn’t the selection I was originally going to go with.  I was gutted this past weekend when I read that the great Walter Becker, one half of the Steely Dan duo, had left us.  I never got to see them play live either as my concert going days have long ended and the band didn’t start really touring prior to that.  But that does not mean I have not been a huge fan of their music for decades.  So many great songs to listen to.  The terrific blend of rock and jazz that’s so easy to groove to and just sit back and enjoy.

Luckily for us the last great Steely Dan album Gaucho also lends its name to a really great Argentinian style of grilled food, especially steak, which we are doing here this week.  The legendary gauchos, the cowboys of the Argentinian plains, are as romanticized as are our own cowboys of the old west in the United States.  It is to them that this dish is attributed to grilled spicy meat cooked out on a lonely campfire topped with one of the most recognized foods in Argentina, Chimichurri sauce.

Chimichurri sauce varies greatly but the basic recipe is parsley, garlic, olive oil and salt chopped together very finely.  It makes a wonderful sauce to top spicy, grilled meats and even seafood.  I like to put an intricate yet uncomplicated dry rub on a steak that marries well with an accompanying sauce or topping.  That’s what I’ve done in this week’s recipe for my tribute to Steely Dan and the late Walter Becker.





            1 Flank Steak (about 1 ¾ to 2 lbs.)

Olive Oil


1 TSP Coarse Sea Salt or Kosher Salt

½ TSP Cracked Black Peppercorns

2 TSP Ground Cumin

1 TSP Ground Coriander

1 TBSP Ancho Chili Powder

¼ TSP Cayenne Pepper

½ TSP Garlic Powder

1 TSP Dried Oregano


½ cup loosely packed, roughly chopped Italian Parsley

½ cup loosely packed, roughly chopped Cilantro

2 TBSP fresh Oregano leaves

2 large Garlic cloves roughly chopped

1 small Jalapeno Pepper, seeded and roughly chopped

1 medium Poblano Pepper, seeded and roughly chopped

½ of a medium sized White Onion, peeled and roughly chopped

½ TSP fine Sea Salt

¼ TSP freshly ground Black Pepper

1 TBSP Red Wine Vinegar

3 TBSP Extra Virgin Olive Oil



  1. Prepare a gas or charcoal grill for cooking on high heat. Oil the grates before cooking.
  2. Rub the Steak with a little Olive Oil to coat the meat for the grill and the Dry Rub
  3. In a small bowl combine all the ingredients for the dry rub and mix together till blended thoroughly
  4. Rub the Steak with the Dry Rub all over both sides of the meat and let rest while you make the Chimichurri Sauce
  5. In a food processor or blender combine the Parsley, Cilantro, Oregano, Garlic, Jalapeno, Poblano Pepper, Onion, Salt, Pepper, and Vinegar. Pulse a few times to get started.
  6. Now turn the food processor or blender on and while running slowly add the Olive Oil to make the sauce. If the sauce seems a bit dry add a few droplets of water to make it more consistent or to your liking.
  7. Scrape out the sauce and transfer to a bowl and let rest while you grill the steak.
  8. Once your grill has reached a good temperature of about 350 degrees F place the Steak directly over the flames or hot coals and cook turning once about 5 minutes per side, depending on the thickness of the Steak, for medium rare.
  9. Remove the Steak from the grill and transfer to a cutting board. Slice evenly against the grain.
  10. Top each piece of sliced Steak with a little Chimichurri Sauce and enjoy.


Serve with Grilled or Roasted Potatoes and if still in season Corn on the Cob with Chipotle Lime Butter.


WINE PAIRING:  I won’t go into the When In Rome cliché but I am a believer that food from a specific region should usually be paired with wine from that region.  Here this is no exception and I would recommend a Malbec from Argentina.  Malbec is a very quaffable red varietal that is never complex but is an excellent food wine that pairs well with grilled meats and vegetables, cheeses, and pasta.  It handles spice very well too making this an ideal choice for our recipe.  Other options might be some great wines like Los Vascos Cabernet Sauvignon from Chile.  There are a number of very good red wines from Chile and Argentina that would match well with this dish.


Match well and “Make tonight a wonderful thing!