Tag Archives: stuffing

Malbec Paired with Cornbread & Chorizo Stuffing!

stuffingSometimes, it’s fun to do a twist on your traditional Thanksgiving dishes, and Edible Rhody’s Corn Bread and Chorizo Stuffing recipe is a great choice to liven things up. Enjoy with a big glass of rich, delicious Malbec!

The little bit of spice from both the chorizo and the cayenne and the big ripe fruit flavors of La Posta Pizzella Vineyard Malbec will be perfect together.  Plus, if you are going to slather the stuffing in gravy, you’ll be glad you have this beautiful Malbec to cut through all the richness.

pizzella-web

CORN BREAD AND CHORIZO STUFFING
Owners Nick & Tracy Rabar, Avenue N American Kitchen & The Pantry at Avenue N, Rumford

You’ve got to have some fun and break tradition from time to time. This recipe came from that style of thinking—and it’s a great example of our ever-evolving Thanksgiving menu. It feeds a big crowd but can be divided easily.

½ loaf (8-inch length) Seven Stars pain de mie or other quality, dense white bread, cubed
1 small loaf (4 cups) corn bread, cubed
2 tablespoons extra-virgin olive oil
1 Vidalia onion, peeled and diced
2 jalapeño peppers, seeded and diced
1 red Bell pepper, seeded and diced
2 stalks celery, diced
4 small cloves garlic, peeled and minced
1 pound chorizo, casing removed
2 ears (1 cup) sweet corn, removed from cob
2 scallions, finely sliced
8 sprigs fresh thyme, stems removed
1 teaspoon chili powder
1 teaspoon smoked paprika
½ teaspoon cayenne pepper
2 teaspoons kosher or sea salt
2–3 teaspoons Tabasco, or to taste
2 tablespoons honey
2 sticks (½ pound) unsalted butter, melted
2–4 cups chicken stock

Preheat oven to 350°.

Spread cubed breads on 2 large sheet pans, being careful not to crowd. Bake until lightly toasted, approximately 20 minutes. Remove from oven and cool.

Grease a large baking dish that doubles for serving. Heat olive oil in a large sauté pan over medium heat. Add onions, jalapeños, red pepper, celery and garlic and sauté until the onions are translucent (5 minutes). Add chorizo and stir to break up into small pieces until cooked through. Add corn and scallions; sauté another 5 minutes. Add cubed bread, thyme, chili powder, paprika, cayenne, salt, Tabasco, honey and butter and toss well. Add chicken broth until desired consistency is met. Stuffing should be moist but not soupy. Check for seasoning. Spoon stuffing into baking dish and bake uncovered for 40 minutes.
Makes approximately 15 cups or 12 servings.

I know my mouth is watering… Happy cooking!

Cheers, 

The Bottles Team

How ‘Bout Them Apples?!

In the spirit of the chilling weather and in preparation for the great Thanksgiving cook-off, we chose Baked Apples with Pork Stuffing as one of our special Rhode Island seasonal recipes! This would be a great appetizer, side dish, or creative entrée for a chef of any level, as well as a great way to keep your delicacies made with all local produce.

A savory apple, pork, and herbal dish like this will pair well with the ‘Lenore’ Syrah from the Corvidae family; one of our favorite and well priced wines by the Owen Roe Winery! It’s a great crowd pleaser and its bright berry and savory aromatics of this wild, gamey varietal will pair well with the apple and stuffing alike.

apples

photo source

Seasonal Ingredient: Apples
A crisp, white-fleshed fruit with a red, yellow or green skin, the apple has more than 7,500 known varieties, each with varying desired characteristics.

Originating in Central Asia and the earliest tree to be cultivated, the apple tree has been grown in Asia and Europe for thousands of years. The fruit was brought to North America in the 17th century by colonists, and the first orchard was planted in Boston by Reverend William Blaxton in 1625. Apples appear throughout history in mythology and many religious traditions as a mystical or forbidden fruit.

The fruit has a moderately sweet, refreshing flavor and a tartness that is present in greater or lesser degrees depending on the variety. Some are grown specifically for cooking, baking, eating raw, or producing cider. For example, Delicious and Fuji varieties are usually eaten raw, while Pippins and Granny Smith are preferred for cooked desserts.

wine2Corvidae ‘Lenore’ Syrah
Named after a 17th Century Irish Patriot who dedicated his life to upholding the highest principles of political equality and freedom, the Owen Roe winery shares his same dedication to principle in their production of wines. Producing beautiful wines from superior sites in the Pacific Northwest, all of their grapes are hand harvested, handled with minimal processing and aged in French oak barrels.

One of Owen Roe’s many labels, Corvidae is the name for the family of birds that includes ravens and crows and was inspired by the many crows that circle the sky over the winery. Over 100 different types of birds in the Corvidae family, they are all considered very intelligent and are known for their inventive ways, playful personalities, and raucous calls.

Big, rich, and crowd pleasers, each wine is named for a particular fairytale, fable, or legend. Named for Edgar Allan Poe’s poem “The Raven” (what label could be better for late October?), Lenore has a cool character and a natural acidity that displays flavors of black and blue fruits, cola, rosemary and smoke on a focused, rounded and textural palate.

Baked Apples with Pork Stuffing
Yield: 8 – 12

Ingredients
4 Tbsp Salted Butter
2 Tbsp Olive Oil
1 small yellow onion, chopped
4 Celery Ribs, chopped
1 lb Ground Pork
6 – 8 sage leaves, fresh, chopped
2 – 3 thyme sprigs, fresh, leaves only
1 Tbsp Tarragon, fresh, chopped
Sea Salt, to taste
Cracked Pepper, fresh, to taste
1 cup Bread Crumbs, fresh
8 – 12 Apples
Parsley, fresh, for garnish

Method of Preparation
1. Preheat oven to 350 degrees.

2. In a large skillet, heat 2 tablespoons of butter and the olive oil over medium heat.

3. Add the onions and celery and cook until soft, stirring as needed, about 5 minutes. Add the pork and cook until no longer pink. Stir in the herbs and season desired with salt and pepper. Toss with the bread crumbs to combine and then remove the stuffing from the stove.

4. Remove the top fourth of each apple and then using a small spoon, scoop out the center, seeds and all. Leave just enough flesh to create a nice hollow for the stuffing.

5. Divide the stuffing evenly between the apples, packing each to the brim.

6. Transfer the apples to a large baking dish and place a small amount of the remaining butter on each apple. Bake the apples until the flesh is tender and the stuffing is golden brown, about 1 hour.

7. Remove from the oven, top with parsley and serve with a nice juicy pork chop, or entree of choice.

Happy cooking!

Cheers!

-The Bottles Team

 

Signature Sausage Stuffing Recipe and a Thanksgiving Wine Pairing

sausage stuffing recipe  & thanksgiving food & red wine pairing
Photo: David Dadekian

Thanksgiving is one of our favorite times of the year. Family, friends, great food, and best of all, delicious wines. Edible Rhody magazine is featuring several classic Thanksgiving recipes, and among them is a Signature Sausage Stuffing by Kaityln Roberts at Easy Entertaining. We recommend this red Rhone blend from California, Tablas Creek ‘Patelin de Tablas.’ It’s a great wine pairing idea! Happy Thanksgiving!

Tablas Creek Vineyard Esprit

Paso Robles, CA
An American wine with French sensibilities. A blend of Syrah, Grenache and Mourvedre combine to produce a perfect pairing with your Thanksgiving Dinner, especially with Southern Style Sausage Stuffing. Both spicy with black pepper and brimming with ripe fruit, this could very well be a new favorite wine for all seasons. 90 points Wine Advocate. www.tablascreek.com

Signature Sausage Stuffing
Kaitlyn Roberts, executive chef/owner,
Easy Entertaining Inc., Providence
2 tablespoons butter
1 pound sweet sausage, casing removed
1 cup diced red onion
1 cup diced celery
1 cup diced carrots
4 cups bread (corn, brioche or high-quality white bread), cubed into ½-inch cubes*
2 tablespoons fresh parsley
1 cup homemade or sodium-free turkey stock
¼ cup pure maple syrup
Kosher or sea salt
Freshly ground black pepper
Heat oven to 350°. Heat butter in large pan over medium heat. Add sausage to pan. Break up into small pieces and cook fully. Remove sausage from pan, leaving butter and drippings. Add onion, celery and carrots to pan and sauté until slightly softened. Add bread and parsley and toss lightly. Season to taste. Place bread into a 9- by 9-inch baking dish. Whisk together the stock with the maple syrup, drizzle over the bread and bake for 30–40 minutes. Serve warm. Makes 8–10 servings as a side dish. * Use day-old bread or spread cut cubes on a baking sheet and bake at 300° for 15–20 minutes to dry.

Ferraton Cotes du Rhone red wineVieux Telegraph red wine
Are you a big fan of Red Rhone Blends? If you love Tablas Creek, then you’ll love these wines as well. They’re both very versatile Rhone wines that will be fabulous with all your Thanksgiving dishes; make an impression on your guests this year!
  • Ferraton Cotes du Rhone – A benchmark Cotes du Rhone from an extraordinary vintage with irresistible aromas and flavors of red and black fruits, red flowers and wild herbs like thyme and sage. A dry wine with lots of character and charm. A tremendous value! $12.99
  • Vieux Telegraph ‘Le Crau’ Chateauneuf du Pape – Deep dark fruit and haunting earthy flavors combine in a super smooth package that will WOW you and your dinner guests. Highly rated (92 Wine Spectator) and iconic, this wine is only now ready to drink and has a core of cherry and red currant with notes of sandalwood, mulled fig and cocoa. $89.99
VISIT



Cheers!
Visit our wine store to shop a great selection of Thanksgiving Wines.
We’re located at 141 Pitman St., Providence, Rhode Island.