Delicious food pairing ideas for your Leo Old Vine Zinfandel

 

Mmmmm, nothing like a juicy steak right off the grill, a fully loaded baked potato, and some crisp asparagus... in front of the fire, mind you.  This meal will get the Leo purring in no time.  The bold flavors in the wine are a perfect complement with the steak.  As a fire sign, a little extra heat may be required, so get romantic and cozy. 

Steak Marinade

Ingredients:

1 tablespoon olive oil

1 garlic clove, minced

1 tablespoon Worcestershire sauce

1 tablespoon balsamic vinegar

1 teaspoon yellow mustard

1 tablespoon soy sauce

pepper

Directions:

Mix all ingredients together and place steaks into freezer bag with marinade, preferably overnight.

 

Roasted Asparagus

Ingredients:

1 lb asparagus

1 1/2 tablespoons olive oil

1/2 teaspoon kosher salt (or 1/4 teaspoon regular table salt)

Directions:

1. Preheat oven to 425°F.

2. Cut off the woody bottom part of the asparagus spears and discard.

3. With a vegetable peeler, peel off the skin on the bottom 2-3 inches of the spears (this keeps the asparagus from being all "stringy" and if you eat asparagus you know what I mean by that).

4. Place asparagus on foil-lined baking sheet and drizzle with olive oil.

5. Sprinkle with salt.

6. With your hands, roll the asparagus around until they are evenly coated with oil and salt.

7. Roast for 10-15 minutes, depending on the thickness of your stalks and how tender you like them.

8. They should be tender when pierced with the tip of a knife.

9. The tips of the spears will get very brown but watch them to prevent burning.

10. They are great plain, but sometimes I serve them with a light vinaigrette if we need something acidic to balance out our meal.

 

Best Baked Potato

Ingredients:

1 large russet potato

canola oil

kosher salt

Directions:

1. Heat oven to 350°F and position racks in top and bottom thirds.

2. Wash potato (or potatoes) thoroughly with a stiff brush and cold running water.

3. Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking.

4. Place in a bowl and coat lightly with oil.

5. Sprinkle with kosher salt and place potato directly on rack in middle of oven.

6. Place a baking sheet (I put a piece of aluminum foil) on the lower rack to catch any drippings.

7. Bake 1 hour or until skin feels crisp but flesh beneath feels soft.

8. Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another.

9. It will pop right open.

10. But watch out, there will be some steam.

NOTE: If you're cooking more than 4 potatoes, you'll need to extend the cooking time by up to 15 minutes.

 

Photo by Natalia Robert. Food Styling by Betsy Haley.