Yealands Pinot Noir Marlborough 2008- Wine Spectator’s #45 on the top 100 list of 2010- 91 points.
When I decided on this wine for my Friday pick, I started thinking about what pairs well with Pinot Noir. Lucky for me, last week I had looked up a new wine, Bella Luce from Ferrari-Carano Winery and discovered a pretty extensive reference on the Ferrari-Carano website for food and wine pairings. With this new trusty guide in hand, my food cravings for this Friday were growing for SLIDERS~ (maybe it’s all the football hoopla right now even though I am not a football follower — I lean to tennis and the Australian Open, playing right NOW). My first slider urge was for turkey sliders, but Pinot Noir is notorious with salmon. How perfect, I created my own turkey and salmon sliders with complimentary flavor components for Pinot Noir.
adapted from Bon Appetit March 1996
1-1/4 lb. fresh salmon fillet, skin removed
3 tablespoons mayonnaise
4 green onions, chopped
1 tablespoon capers, drained and chopped
1 tablespoon fresh lemon juice
1 tablespoon fresh tarragon, chopped
1 teaspoon Dijon mustard
1 teaspoon prepared horseradish
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 cup dry fine breadcrumbs
10 dinner rolls
sliced campari tomatoes
sauteed red onions
1. Cut salmon fillet into large pieces. Using a food processor fitted with a metal blade, pulse salmon until coarse. Add 3 tablespoons of mayonnaise and pulse to combine. Transfer mixture to a large bowl and mix in green onions, capers, lemon juice, tarragon, mustard, horseradish and salt and pepper. Fold in breadcrumbs.
2. Form into 10 small burgers. Refrigerate for half hour and grill about 3-4 minutes per side or until done.
3. Serve on dinner rolls with tomatoes, red onions, and basil leaves.
2 lbs. ground turkey, 94% fat free
5-6 green onions, chopped
2 tablespoons fresh thyme leaves
2 tablespoons Worcestershire sauce
kosher salt and fresh black pepper
1 cup aged white cheddar cheese, shredded
12 dinner rolls
campari tomatoes, sliced
sauteed red onions
1. In a large bowl, mix all the ingredients together. Form into 12 burgers. Grill for 5-6 minutes per side until done. After flipping first side top grilled side with shredded cheese.
2. Serve with tomatoes, red onions and basil leaves.
Cheers, It’s time to watch a little Australian Open! I wonder if they are drinking and eating the same thing down under while enjoying some tennis??