St. Supéry Limited Edition Dollarhide Cabernet Sauvignon

Pan Roasted Cornish Game Hen with Pommes Aligot
Pair with Limited Edition Dollarhide Cabernet Sauvignon

Chicken with Cabernet? Give it a try and you may be surprised. When it comes to successful food & wine pairing, it’s important to balance seasonings and acidity. The cheesy potatoes help tame the tannins of young red wines. So go ahead and give this preparation a try, pop a cork and get ready for rave reviews!

2 Cornish game hens – split down the backbone into halves

MARINADE
1 cup extra virgin olive oil
1/2 cup balsamic vinegar
1/2 cup red wine vinegar
1/4 cup fish sauce
4 cloves of garlic – peeled and finely chopped
1/4 cup fresh rosemary needles – rough chop
2 tablespoons grape seed or canola oil
Combine all ingredients in a large bowl. Add game hens, cover and refrigerate overnight. Pre-heat oven to 450- degrees. Rub off as much marinade as possible from the hens and season with salt and pepper. In a large ovenproof sauté pan, heat the grape seed oil until almost smoking then add the game hens – skin side down. Cook until well browned, flip over and place pan into the oven. Cook until the juices run clear – about 20 minutes. Serve atop a mound of Pommes Aligot. POMMES ALIGOT
2 pounds Yukon Gold potatoes, peeled and cut into 1” dice
1 cup (or so) whole milk or half & half (or cream if your cholesterol count allows)
4 tablespoons unsalted butter
1 tablespoon chopped garlic
1 1/2 cups Cantal, Cantalette, or St. George cheese – coarsely grated
salt & pepper

Put the potatoes and garlic into a pot and cover with cold water. Add enough salt so that the water tastes like the ocean. Bring the water to a boil and cook until soft; drain well. Mash the potatoes using a food mill or ricer the put the potatoes back into the pot. Slowly add the butter and cream while stirring. Add more milk if necessary to achieve a smooth consistency. Stir in the cheese and adjust the seasonings.
Serves 4

Beef Cream Kebabs
Pair with Limited Edition Dollarhide Cabernet Sauvignon

This is a slight variation of a traditional dish from Gujarat, which is a town in eastern central Pakistan. The pungent garlic and chilies are softened by the richness of the cream to blend well with the flavorful beef. Also, the slight crunch of the breadcrumbs offers a wonderful texture. A big Cabernet Sauvignon like the Limited Edition Dollarhide is a perfect accompaniment. 2 teaspoon minced garlic
1 teaspoon minced ginger
1/2 teaspoon minced dried red chili peppers (no seeds)
1 cup heavy cream
1 teaspoon sea salt
two 1 1/2 pounds sirloin steak, cut to 1-inch thick
2 eggs
1 cup dried bread crumbs
1 teaspoon chopped fresh parsley wooden skewers (about 6 to 10 inches in length)
1 quart safflower or peanut oil In a medium bowl combine garlic, ginger, chili, cream and salt. Clean sirloin of excess fat around edges. Cut into 1-inch cubes and place in cream mixture. Toss to coat. Cover and refrigerate for 4 hours or overnight. Place eggs in small bowl and whisk until lightly beaten. Place bread crumbs in medium bowl with parsley and toss to combine. Drain cream marinade from beef and reserve. Place cream into small pot and heat just to a boil. Be careful not to scorch. Set cream aside and keep warm. Skewer meat onto skewers leaving a small gap between pieces. Pour oil into a medium skillet to a 1-inch depth. Heat oil to 350 F. Dip skewered meat into egg mixture on all sides. Place skewered meat in breadcrumbs and coat well. Place skewer in hot oil and turn to a new side every minute. Though cooking times will vary the desired result is crisp and browned on outside and medium rare in center. Total cooking time only about 5 minutes. Fry remaining skewers and serve hot with small amount of cream sauce drizzled on top. Serve with rice or beans or pasta. Makes 4 servings.