I am always experimenting with simple recipes that are easy to throw together during a hectic weekend. And one I’ve used for a long time is my Chicken Salad with Grapes & Tarragon. It comes together quickly, is hearty, and packs a punch with great flavor. It can be enjoyed as a salad or with a crusty baguette. And, I never thought about using it for Simply Paired until recently.

There are many different chicken salad recipes you can find online.  Some of these recipes are very good while others are just ordinary.  This recipe and pairing is the epitome of what Simply Paired is all about.  Take the ordinary and make it extraordinary by elevating the experience with a complimentary wine pairing.  I’ve paired this recipe with a White Burgundy from France because I love the balance between the fresh fruit on the nose and the medium body on the palate.  It matches the creaminess of the chicken salad and there is an herbaceous quality in the wine that ties beautifully to the fresh tarragon.

The perfect pairing for a Spring picnic lunch!  To learn more about French White Burgundy wines, click here.

I started making my own hummus a few years ago after watching an episode on the Food Network.  It was so simple and tasted much better than store-bought hummus that I never looked back.  Since then, I have added homemade Tzatziki sauce to my repertoire.  I would serve both alongside some freshly grilled pita for a nice Hors d’oeuvre to serve at parties.  Over the years, I added some protein & vegetables and voila, my Mediterranean Chicken, Hummus & Tzatziki Sauce recipe was born!  It remains a family favorite to this day.  It is great for a simple, weekday meal.  However, my favorite way to serve is family-style at parties.

For the pairing, I chose a nice Alvarinho wine from Portugal.  These wines are typically crisp and acidic with notes of citrus and tropical fruits.  I love this pairing on a warm Spring afternoon, sitting pool-side with friends.  To learn more about Alvarinho wines, check out my pairing page.  Hope you enjoy it!

Recently, during a typical family party at the house, I was making my traditional Asian-style tuna tartare when I realized I was missing a key ingredient.  Not wanting to let a beautiful piece of tuna go to waste, I improvised as I usually do, and out came my new favorite, Mediterranean Tuna Tartare.  It is equally as simple to prepare and still keeps the Tuna as the star of the show, but it has a completely different flavor profile.  The capers and preserved lemon pack a briny punch and the basil mayonnaise adds richness and depth.

For the paring, there was only one wine that made sense – a Rosé.  However, instead of a Provence Rosé, I chose one from Italy.  But you certainly can’t go wrong with a Provence Rosé. To learn more, check out my Rosé pairing page here.

lt_recipe name=”Mediterranean Tuna Tartare” servings=”4″ print=”yes” ingredients=”½ 1b. sushi-grade tuna;1/4 cup Persian cucumber, seeded and diced;1 tablespoon quality extra virgin olive oil;2 teaspoons chopped chives;2 teaspoons drained capers;1 teaspoon preserved lemon, finely chopped;½ cup fresh basil;1 teaspoon lemon juice;2 tablespoons mayonnaise; Malden or Kosher salt;” ]Using a sharp knife, finely chop the tuna into a medium-sized dice and add to a bowl. Chop the cucumber into small dice and add to the tuna. Add the chives, capers, and preserved lemon. Stir to combine. Stir in olive oil and finish with the Malden salt. Set aside.; To make the basil mayonnaise, combine the basil, mayonnaise, and lemon juice in a food processor. Process for about a minute until smooth. Season with Malden salt.; To serve, smear the basil mayonnaise on a small serving platter. Place the tuna tartare on top and garnish it with fresh basil. Serve with thin crostini or water crackers.;[/lt_recipe]

Friday nights are wine and appetizer or “appy” nights at my house (surprise). After a long work week, I’m looking for something simple yet satisfying to pull together.  And, I want to use fresh farmer’s market ingredients.  This grilled pizza with lemon and arugula recipe hits all the right points!

For the pairing, I like a crisp and refreshing wine to complement the citrus but also a wine with more structure to balance the richness of the burrata cheese.  A good white from the Burgundy region of France is the perfect pairing. The minerality and herbaceous character pairs nicely with the arugula and citrus.  Check out my White Burgundy pairing page to learn more.

Palmier or “pigs’ ears” as I have always called them have been a part of me since childhood.  We used to travel to the Pocono Mountains every summer and each year our first stop was the local bakery & general store to get our fresh pigs’ ears.  I can still remember the wonderful smell of them baking when you walked into the store.  Many years later, I am watching Ina Garten on the Food Network make what she calls, Palmier, a classic French pastry.  Who knew my simple childhood treat was a classic French pastry!  Over the years I learned to make Palmiers, modifying classic recipes by using less sugar and a touch of cinnamon because it adds a sense of warmth I just love.  I also started experimenting with other ingredients both sweet and savory.  One of my favorite experiments was with lemon curd.  The crispiness of the pastry and creaminess of the lemon curd is a perfect match.

For the wine pairing, some might enjoy these pastries with a sweet wine which I am sure would work well.  I personally do not care for sweet wines, so I opted for a Provence Rose.  I love how the berry flavors in the wine match the citrus and acidity of the lemon curd.  For the classic palmier, I prefer a Tavel rose.  It is a little more structured and savory which complements the warmth of the cinnamon.  Check out my Rosé pairing page to learn more.

I could eat roast chicken any time of year.  And I probably have a different recipe to go with each season.  My Roast Chicken with Salsa Verde recipe is one of my favorites because it incorporates two of the best Spring ingredients – arugula and spring onions!  Roast chicken is such a warm, comforting dish but when you serve it with a fresh sauce like a salsa verde, it takes roast chicken to a whole new level!

I usually pair my roast chicken recipes with a red from the Cotes du Rhone region of France because, for me, roast chicken reminds me of a dish you would find in a quaint French Bistro. But with this dish, I felt that the fresh and herbaceous nature of the salsa verde required a full-body white wine or even better, a Provence rosé.  So, in the spirit of “Simply Paired”, I decided to challenge my palate and try both. And the winner is…Provence rosé!  Check out my Rosé Pairing page to learn more.

Tip

Spatchcocking a chicken isn’t that difficult.  It just requires some patience and a good pair of kitchen shears.

Prep the chicken by removing any neck parts and gizzards and discard. Place the chicken, breast-side down, on a cutting board.  The first step to flattening the chicken is to remove the backbone.  Use kitchen shears and cut along the right side of the backbone from the tail to the neck. Next, cut along the left side of the backbone.  Discard the backbone. To flatten the bird, you need to break the breastbone. To do this, press down on each of the wings, at the same time until the breast-bone cracks.  Rinse the chicken and pat dry with paper towels.

At the first sight of a warm spring day, I immediately want to dine al fresco. It is one of my favorite things to do.  And it always brings a certain meal to mind…Tuna Niçoise Salad.  It is so fresh and clean and pairs perfectly with a beautiful day outside.

The other reason why I love this dish is Rosé.  I LOVE dry Rosé wine from the Provence region of France. And this is the most classic of pairings. There is nothing more perfect to me than a slight breeze, warm sunshine, a dry, salmon-colored Rosé, and a perfectly seared piece of tuna atop a niçoise salad. It is the Spring in all its grandeur!

To learn more, check out my Rosé pairing page.