{"id":4164,"date":"2019-09-01T09:22:34","date_gmt":"2019-09-01T16:22:34","guid":{"rendered":"https:\/\/danthewineguy.com\/?p=4164"},"modified":"2019-09-03T09:29:40","modified_gmt":"2019-09-03T16:29:40","slug":"leftover-wine-makes-a-great-add-in-cooking-ingredient","status":"publish","type":"post","link":"https:\/\/www.danthewineguy.com\/?p=4164","title":{"rendered":"Leftover Wine Makes a Great Add-in Cooking Ingredient"},"content":{"rendered":"\n

This article originally appeared in the September, 2019 issue of Bellingham Alive Magazine<\/strong><\/em><\/p>\n\n\n\n

Cooking with wine is an excellent\nway to add flavor and character to your food. It\u2019s also a great way to use up\nthose half-empty bottles of wine that sit on your kitchen counter or in your\nrefrigerator for weeks on end.<\/p>\n\n\n\n

Any opened bottle of wine will gradually\nturn to vinegar; and while this makes it unpleasant for drinking it\u2019s still perfectly\nfine to use for cooking. <\/p>\n\n\n\n

Give the wine a flavor boost by\npopping in two to three cloves of garlic or some fresh herbs such as a sprig of\nrosemary and let it sit for several days. Your rejuvenated wine will be ideal\nas a marinade for pre-grilled meats or a deglazing liquid to pick up those\ntasty bits of food that stick to your frying pan.<\/p>\n\n\n\n

Then serve the finished dish with\na wine that will either complement or contrast the food. For example, try a\nbig, buttery Chardonnay to complement a rich, seafood entr\u00e9e such as lobster or\nsalmon; or a smoky, earthy Pinot Noir to go with duck and saut\u00e9ed mushrooms. <\/p>\n\n\n\n

For contrasts, consider a late\nharvest Riesling with spicy Asian cuisine, where the wine\u2019s sweetness will shine\nthrough any level of peppery heat. The pairing will allow you to taste both the\nfood and the wine\u2026and that\u2019s paramount for a memorable dining experience.<\/p>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n

Single Skillet Chicken Piccatta<\/strong><\/p>\n\n\n\n

Ingredients<\/strong><\/p>\n\n\n\n

2 skinless and boneless chicken\nbreasts, butterflied and cut in half<\/p>\n\n\n\n

Sea salt and freshly ground black\npepper<\/p>\n\n\n\n

All-purpose flour, for dredging<\/p>\n\n\n\n

6 tablespoons unsalted butter<\/p>\n\n\n\n

5 tablespoons extra-virgin olive oil<\/p>\n\n\n\n

1\/3 cup fresh lemon juice<\/p>\n\n\n\n

1\/2 cup chicken stock<\/p>\n\n\n\n

1 cup full-bodied white wine such as\nslightly oaked Chardonnay<\/p>\n\n\n\n

1\/4 cup brined capers, rinsed<\/p>\n\n\n\n

1\/3 cup fresh parsley, chopped<\/p>\n\n\n\n

Directions<\/strong><\/p>\n\n\n\n

1. Season\nchicken with salt and pepper. Dredge chicken in flour and brush off excess.<\/p>\n\n\n\n

2. Over medium\nhigh heat, melt 3 tbls of butter in three tbls of olive oil. Use a large\nskillet for this step. If using a Teflon coated skillet, do not preheat the\nskillet.<\/p>\n\n\n\n

3. When the\nbutter and oil reach about 350\u00b0F or begin to sizzle, add two pieces of chicken\nand cook on each side for four minutes. When chicken has browned, flip and cook\nthe other side for an additional four minutes. Remove to warm plate and\ncontinue cooking the remaining chicken in the same manner.<\/p>\n\n\n\n

4. Pour the\nexcess oil\/butter from the pan. Do not wipe the pan; the tasty brown bits\nremaining will make your sauce taste particularly awesome.<\/p>\n\n\n\n

5. Into the hot\npan add the lemon juice, stock, capers, and white wine and simmer for about 10\nminutes. Use a wooden or heat proof\/Teflon-safe spatula to scrape the brown\nbits off the bottom of the pan so they incorporate into your sauce. Add the\nremaining 2 tbls of butter, stir to incorporate and then pour over the chicken.<\/p>\n\n\n\n

5. Garnish with\nparsley and serve.<\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

This article originally appeared in the September, 2019 issue of Bellingham Alive Magazine Cooking with wine is an excellent way to add flavor and character to your food. It\u2019s also a great way to use up those half-empty bottles of wine that sit on your kitchen counter or in your refrigerator for weeks on end. […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"class_list":["post-4164","post","type-post","status-publish","format-standard","hentry"],"_links":{"self":[{"href":"https:\/\/www.danthewineguy.com\/index.php?rest_route=\/wp\/v2\/posts\/4164","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.danthewineguy.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.danthewineguy.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.danthewineguy.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.danthewineguy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4164"}],"version-history":[{"count":1,"href":"https:\/\/www.danthewineguy.com\/index.php?rest_route=\/wp\/v2\/posts\/4164\/revisions"}],"predecessor-version":[{"id":4165,"href":"https:\/\/www.danthewineguy.com\/index.php?rest_route=\/wp\/v2\/posts\/4164\/revisions\/4165"}],"wp:attachment":[{"href":"https:\/\/www.danthewineguy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4164"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.danthewineguy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4164"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.danthewineguy.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4164"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}