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Veal
Piccata milanese
Italy.
Piccata : thin slices of meat, typically chicken or veal, lightly floured and browned, then sautéed in olive oil and served with a sauce made by deglazing the pan with white wine, combined with lemon juice, butter, parsley, and capers.
Poultry
Chicken with satay sauce
Satay sauce : sauce made with coconut cream and peanut butter, with garlic, lime, chili and spices (coriander, cumin and fennel).
> view pairingsSea fish
Grilled sea bass with beurre blanc sauce
Beurre blanc sauce : shallot reduction with wine and vinegar blended with whipped butter.
> view pairingsSea fish
Marinated anchovies
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsSauces
Guacamole
Preparation made with mashed avocado, fresh cilantro, lime juice, onions, fresh chili, tomatoes and salt.
> view pairingsSea fish
Sole fillets with meunière sauce
Meunière sauce : cooking juices with butter, chopped parsley, and lemon juice.
> view pairingsCheeses
Provolone piccante
Italy. Lombardy.
Pressed and uncooked cheese made from cow's milk made with kid rennet.
Ripening : 16 months minimum.
Cheeses
Shepherd’s delight
United States. Pennsylvania.
Pressed and uncooked cheese made from raw sheep's milk with a natural rind.
Beef
Beef miroton
Miroton : dish of pre-cooked beef (usually leftover pot-au-feu) seasoned with onions.
> view pairingsGame birds
Pheasant salmis
Salmis : game or poultry carcass reduction in spiced wine sauce.
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