Are you planning out those dinner party menus and want to impress this Fall? We have you covered with the perfect food and win combinations for the holiday and fall entertaining season. With help from Chef Sarah Russo, Culinary Manager of PRE Brands for recipes and Anthony Donahue, Level 3 Sommelier of 1313 Main Restaurant and Wine Bar for wine choices, we have the recipes and Fall Flavor Wine Pairings You Must Try!
Fall Flavor Wine Pairings You Must Try!
French Toast Monte Cristo & Grilled Peaches with Toasted Pistachios
3 PRE Sirloin Steaks
12 pieces of thick sourdough bread, preferably 1 day old
1 tablespoon cinnamon
1 cup buttermilk
1 tablespoon maple syrup, plus more for drizzling
6 slices of smoked gruyere (add a second slice for extra cheesiness)
4 peaches, sliced in half
½ cup pistachios
1 teaspoon cinnamon
1 teaspoon powdered sugar, plus more for sprinkling
- Preheat your grill to high heat. Leave one section on lower heat.
- Whisk your eggs together with cinnamon, buttermilk, maple syrup, and a pinch of salt. Set aside.
- Pat your steaks dry and season with salt and oil. Set on hot grill.
- Sear for 2 minutes each side, move to lower heat to finish cooking until desired doneness. For medium rare, cook for additional 5 minutes or until internal temperature is 130-135 F. Rest for 5 minutes.
- Toss pistachios with 1 teaspoon cinnamon and 1 teaspoon powdered sugar and place inside a foil packet. Place on the lower side of the grill.
- Put peach halves straight onto the grill leaving room for the bread.
- Dip your sourdough into the egg mixture until fully soaked but not falling apart.
- Place onto clean hot grill. Let cook for about 2 minutes on each side. Move to lower heat part of the grill.
- Place 1 slice of cheese onto 6 piece of bread.
- Slice the sirloin into thin sandwich strips and put it on top of the cheese.
- Top each sandwich with another piece of bread and close the grill for 1 minute.
- Remove sandwiches from grill. Cut in half and serve with grilled peaches. Top with toasted cinnamon pistachios, maple syrup, and powdered sugar.
According to Sommelier, Anthony Donahue, “I would go with more of a fruity red, such as an Italian Barbera with nice acidity. Marchesi di Barolo Barbera, 2014 from Piedmont Italy is a great option. “
Chorizo Burger with Oaxaca Cheese
1 PRE 85% Lean Ground Beef
1 minced shallot
1 minced jalapeño
1 teaspoon salt
1 tablespoon dried oregano
2 tablespoons chili powder
2 tablespoons minced cilantro
2 tablespoon chipotle in adobo sauce
1 tablespoon lime juice
1 tablespoon finely minced garlic
1 tablespoon espazote
1 cup Oaxaca cheese shreds (or other shredded Mexican cheese)
1 avocado, sliced
½ cup tomatillo salsa
¾ cup garlic adobo aioli (mix 1/2 cup garlic mayo + ½ can chipotle in adobo sauce)
- Preheat the grill to high heat.
- In a large bowl, mix all the burger ingredients together until well combined.
- Form into 2 – ½ lb patties or 3 – 1/3 lb patties. Season with a little salt. Indent middle with your thumb.
- Place onto hot grill, indent side down, for 3 minutes. Flip and let sear for another 3 minutes. In the last minute of cooking, place ¼ cup Oaxaca shreds onto the burger. Close the grill to let cheese melt.
- Remove and serve on a toasted brioche bun with avocado, burger, tomatillo salsa, and aioli.
Sommelier, Anthony Donahue says to pair this “ with a wine from the Rioja region of Spain, such as a Crianza, a blend of Tempranillo, Grenacha and Carinena, for example, Ramon Bilbao Rioja Crianza, 2013.”
Argentinian Beef Empanadas with Chimichurri
Servings: 8-10 empanadas
Prep Time: 30 minutes
Cook Time: 35 minutes
1 PRE 92% Lean Ground Beef
1 tablespoon grapeseed or coconut oil
1 yellow onion, diced
1 jalepeño, diced
1 red bell pepper, diced
2 cloves garlic, minced
1 tablespoon cumin
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon chili powder
*1 cup cotija cheese, shredded
**3 cups all-purpose flour, plus extra for dusting
1 teaspoon garlic powder
1 ½ sticks salted butter, cold cut into cubes
1 egg, beaten
½ cup water
Egg Wash: 1 egg, beaten with a little water
1 bunch parsley
1 bunch cilantro
1 tablespoon red pepper flakes
½ teaspoon salt
¼ teaspoon black pepper
1 cup olive oil
¼ cup lemon juice
4 cloves garlic
**For Paleo substitute 2 cups cassava flour + 1 cup almond flour
- Preheat oven to 450 degrees.
- In a large skillet, brown the ground beef on medium high heat by dropping it in a few chunks at a time. Stir it around the pan until it is crumbled and no pink remains. Drain and set aside.
- In same pan, heat oil over medium heat. Sauté onion, jalapeño, and red bell pepper until soft and translucent.
- Add garlic and spices and stir for another minute. Add ground beef back into the pan and stir until well combined. Set aside.
- In a food processer, pulse flour and garlic powder together. Add cubed butter and pulse until the flour looks like little balls of rice.
- Add the water and egg. Pulse until dough starts to form. Then run on low until the soft dough comes together completely.
- Roll onto floured surface and form into 2 flat disks. Use immediately, or wrap in plastic and place in refrigerator until ready to use. (Pull out 30 minutes before use)
- Roll dough out until 1/8 inch thick. Using a 6-inch diameter cup or bowl, cut out empanada circles. Place onto parchment lined baking sheet
- Hold the empanada circle in your hand like a taco and fill with cheese and ground beef filling. Pinch the edges together and lay flat on parchment.
- Create designs by folding the edges or crimping them with a fork. Brush with egg wash.
- Bake in oven for 20-25 minutes.
- In the meantime, place all ingredients for chimichurri in food processor, run on low until all the ingredients are combined but still a bit chunky. Taste and adjust seasoning.
- When empanadas are golden brown, take them out of oven to cool for 5-10 minutes. Serve warm with chimichurri sauce.
Every oven is different. If you aren’t getting a golden-brown crust turn up the heat or cook a little bit longer.
“Whenever a dish has elements from a certain country, I like to stick with wine from that same country. An Argentinean Malbec would work great for this, like Alamos, if more budget conscious, or Catena on the higher end,” says Sommelier, Anthony Donahue and we completely agree with him.
Balsamic Caprese Steak Bites
1 PRE Sirloin, room temperature
½ teaspoon salt
1 cup balsamic vinegar
¼ cup honey
12 mini mozzarella balls
12 small basil leaves
6 cherry tomatoes, cut in half
- Preheat cast iron skillet to medium high.
- Pat steak dry. Season with salt and oil.
- Sear sirloin in pan for 4 minutes on each side for medium rare. Rest for 5 minutes.
- In small sauce pan, reduce balsamic by half. Stir in the honey until fully combined. Remove from heat.
- Cut steak into 12 half-inch cubes. Let marinate in balsamic while you assemble the other toothpicks.
- Assemble: mozzarella, basil, tomato, marinated steak. Drizzle skewers with some of the balsamic dressing. Enjoy!
To impress your guests, Sommelier, Anthony Donahue suggest that you “Opt for a Sangiovese from Tuscany, versus Northern Italy, to match this Italian dish, such as, Tenuta Sassoregale, Sangiovese, 2013.”
Ribeye Benedict with Red Wine Hollandaise
COOK TIME: 20 MINUTES | PREP TIME: 10 MINUTES | SERVING SIZE: 2
1 PRE Ribeye, room temperature
Pinch of salt
1 tsp. olive oil
Red Wine Hollandaise
1/2 cup red wine
2 egg yolks
1/2 cup olive oil
1 tsp. lemon juice
1/2 tsp. salt
2 eggs (yolks and whites separated)
1/4 cup parmesan cheese
Pinch of salt and black pepper
Preheat cast iron skillet to medium high. Season steak with olive oil and salt.
Sear in skillet for 4 minutes on each side. Remove from heat and let rest.
Red Wine Hollandaise
Simmer red wine in a small pot until reduced to 2 tbsp.
In a blender, mix red wine, lemon juice, salt, egg yolks, and oil until fully combined and creamy.
Thin with extra oil if too thick.
Preheat oven to 450 and line a baking sheet with parchment paper.
Season egg whites with salt and pepper. Using a whisk, beat until stiff peaks form. Fold in parmesan.
Create 2 mounds of egg whites on baking sheet and make indents in the centers.
Bake for 3 minutes then add an egg yolk to each center. Season yolk with salt and pepper.
Bake for 3 minutes or until yolks have set.
Put each cloud egg on top of half the ribeye. Pour hollandaise sauce over the top and season with micro greens, chives and pepper.
For a great ribeye pairing, Sommelier, Anthony Donahue says to, “Go with a California Cabernet Sauvignon from Napa for this one, Casaeda Cabernet Sauvignon, 2013 or for a higher end option, Chateau Gruaud Larose, Saint-Julien, 2006, a left bank Bordeaux from France.”