$30 Wine+Food Pairings
After plenty of "research" my liver is waving the white flag of surrender. I've scoured the globe to find the best value wines paired with the tastiest recipes for weeknights and weekends. Each video describes why the wine and recipe go together as well as showing a snappy montage of how to make the dish. Read more...
After plenty of "research" my liver is waving the white flag of surrender. I've scoured the globe to find the best value wines paired with the tastiest recipes for weeknights and weekends. Each video describes why the wine and recipe go together as well as showing a snappy montage of how to make the dish.
This cookbook will be updated with new pairings so check back for updates. I'd also love to hear feedback on what you think about the pairings on Facebook, Google+ or Twitter.
Flank Steak with Chimichurri Sauce
Chicken Salad with Strawberries & Pecans
White Asparagus & Radicchio Crab Salad
Garlic Rosemary Pork Chops
Chicken with Roasted Lemon & Rosemary Sauce
Scallops with Brown Apple Cider Butter
Flank Steak with Chimichurri SauceFlank steak is a great cut of beef for not very much money. Local stores usually have a 2lb. cut for approximately $8 and at that price, it's one of the juicier cuts to grill with. This recipe has its roots in Argentina, so for a wine pairing I like to start with a red wine from Argentina. Why not go with Malbec that is also a great value for the money? I like to dial up the heat with this sauce, and the hotter it is the sweeter the red wine should be to offset that heat. Petit Sirah is also a good one to serve with this dish. Please let me know what you think on Facebook.com/sommrickbakas
Chicken Salad with Strawberries & PecansTasty AND Healthy...this is a double threat dish that allows you to enjoy something that's good for you without losing flavor. The key to making this dish work is finding good strawberries that have enough sweetness. That's why the TSP of sugar is optional. That sweet will offset the bitter and sour flavors from the dijon and vinegar. And if you want to share the salad with a friend, why not have a bottle of Brut Rosé over good conversation?
White Asparagus & Radicchio Crab SaladThis is one of my Father Inlaw's favorite recipes. One of the first dishes he ever made for me was this one and I was hooked ever since. It's really a great salad for pairing wine with. You've got crab and lemon in the marinade, which makes it a great candidate for Sauvignon Blanc. You can go with something from New Zealand or elsewhere, or you could go with a Pouilly Fume which is a Sauvignon Blanc from France known for having a "smoky" character. That would work well with the grilled radicchio flavors. I was thinking Albariño at first but switched to St. Supéry Sauvie B from Napa Valley at the last minute. These are seafood friendly wines to be sure. Please let me know what you think by visiting http://facebook.com/sommrickbakas
Dijon ChickenIf you ever needed an excuse to open a bottle of "buttery" Chardonnay, this is it. Mustard Chicken is a simple dish to do on a weeknight. Try to marinate for a while to let the mustard get into the chicken. After marinating, you can cook this dish on the grill, in a pan or in the oven. Play with it to find the method that works best for you. Buttery Chardonnay tends to have oakiness that gives the wine faint creme brûlée notes. The brown sugar in the marinade will marry up nicely. Please let me know what you think by going to http://Facebook.com/sommrickbakas
Shrimp ScampiWhen looking at wine pairings, I like to go with a wine from the same country as the dish. Because the dish has its roots in Italy I'd say it has Pinot Grigio written all over it. One of the most consistent QPR Pinot Grigio’s (quality price ratio) is MezzaCorona from Trentino-Valle dell’Adige at the base of the Dolomite mountains in Italy. For about $8 you’ll find a good everyday drinking wine with good fruit and acidity. Please let me know what you think on Facebook.com/sommrickbakas
Garlic Rosemary Pork ChopsEasy, fast, tasty and dare I say healthy? Such an easy dish to do on a weeknight. Pork's BFF is really lighter red wines like Grenache, Pinot Noir or wines from the Rhone region of France. Southern Rhone wines are mostly Grenache based blends and depending on where in Southern Rhone they come from they might have some spicy notes. To keep this baby under $30 I steered clear of Pinot but you could certainly open one. Aresti from Chile makes a Pinot Noir that retails for about $10 and would go nicely. I decided to go with a Cotes du Rhone from Kermit Lynch and depending how frisky I feel that day, I might even add a little heat to the marinade via red chili flakes. Please let me know what you think on Facebook.com/sommrickbakas
Chicken with Roasted Lemon & Rosemary SauceAll of my food and wine pairings strive to find balance between the four taste regions on your palate: Sweet, sour, bitter and salt. The lemon will bring bitter and sour to the party. To offset these flavors we need sweet and salt. The chicken stock/broth is fairly salty, and the lemon/rosemary flavors push this recipe more to the bitter side. So to compliment that you can pair a Sauvie B with residual sweetness, or you can use a rich, creamy Chardonnay like Cycles Gladiator from California’s Central Coast. When complimented by the tender chicken, all flavors come together harmoniously for a perfect match experience. Let me know what you think on Facebook.com/sommrickbakas
Scallops with Brown Apple Cider ButterA few years ago we were at a friends house and they busted out this first course before dinner. It was easy and tasty because it's got my favorite ingredient—butter. I find the key here is to get the freshest, plumpest scallops you can find from a good seafood place. Let me know what you think on Facebook.com/sommrickbakas Cheers!
Thank you for your interest in RickBakas's cookbook and for helping support the BakeSpace community of independent cookbook authors!
Here’s some quick information regarding how our cookbook platform works, along with a few tips for making the most of cookbooks you add to your library.
But first… If you’re new to BakeSpace, take a minute to visit our "About" page to learn more about our delicious community, which has been helping home cooks swap recipes and connect with fellow foodies worldwide since 2006.
What is the Cookbook Café Platform?Cookbook Café is our one-of-a-kind cookbook publisher, marketplace and reader. It empowers everyone to create, market and distribute a cookbook as both a web-based eBook and an iPad app. It also makes it incredibly easy for home cooks to discover and use amazing grassroots cookbooks they won't find anywhere else. Since 2012, we've published thousands of cookbooks authored by home chefs, nonprofit organizations, clubs, brands, etc. Our goal is to democratize cookbook publishing and make it easy to build an online library of amazing grassroots cookbooks.
How do I "download" a cookbook?You don't need to "download" cookbooks or deal with any files. All of the cookbooks you select (free and paid) using Cookbook Café become available to you automatically on any device (computer, tablet or smartphone) whenever you’re logged-in to your free BakeSpace account.
When you see a cookbook you like, simply click the green "Get it Now" button. If you're not logged in to BakeSpace, you'll be asked to login (or join) so the cookbook can be added to your cookbook library. Once in your library, you can access the cookbook anytime, anywhere via BakeSpace.com, as well as our Cookbook Café iPad app.
While you're checking out cookbooks, also take some time to visit other parts of the delicious BakeSpace.com community where you can swap recipes and connect with others who share your passion for food and the culinary lifestyle.
Get ready to enjoy a uniquely smart and social cookbook experience!Once a cookbook is added to your BakeSpace library, our proprietary recipe indexing technology makes it easy for you to find any specific recipe across all of your cookbooks… so there's no need to remember which cookbook contains that perfect recipe. In addition, you can connect directly with each cookbook author, leave comments/reviews and even ask questions about recipe substitutions, history, etc.
Need more info/help or want to provide some feedback?We're happy to help! Send us an email to firstname.lastname@example.org.
I’d love to make my own cookbook - how do I do that?
It's easy and free... visit our Make Your Own Cookbook section to get started.
Help get the word out about this cookbook! Grab the cookbook widget and paste it on your own website or blog.
Embed this code on your site
The economy is in the toilet but don't put down that corkscrew just yet! You don't have to spend a lot to eat and drink well. These recipes are designed for two people to have a main dish with a bottle of wine for under $30. Side dishes are up to your creativity. After plenty of "research" my liver is waving the white flag of surrender. I've scoured the globe to find the best value wines paired with the tastiest recipes for weeknights and weekends. Each video describes why the wine and recipe go together as well as showing a snappy montage of how to make the dish. This cookbook will be updated with new pairings so check back for updates. I'd also love to hear feedback on what you think about the pairings on Facebook, Google+ or Twitter. Cheers! Rick Bakas Sommelier http://gplus.to/rickbakas http://Facebook.com/sommrickbakas http://Twitter.com/RickBakas