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Winter Weather Warm-up



Sweaters and scarves aren’t the only ways to brace yourself against blustery weather. There’s no time like winter to putter in the kitchen, where the cozy heat from the stove and the aromas of mouthwatering dishes can warm you from the inside out.

Rich, hearty stews and creamy casseroles are perfect for winter dinners, but when you’re craving something other than traditional comfort food, there are plenty of other options that will chase away the chill, such as a glass of Pinot Noir.

These three dishes feature common proteins – chicken, beef and fish – in preparations that make it easy to reimagine your winter weather menu. Find more recipes and ideas for warming up this winter at culinary.net.

A Cold-Weather Solution

While it can be a challenge, there are several ways to pair food and wine appropriately during winter, despite bitter weather. A warm, comforting dish, like Roasted Chicken with Salsa Verde from James Beard award-winning chef Jonathan Waxman, combines well with rosé during the cold season. One reasonably priced wine that matches chicken well is Angeline California Rosé of Pinot Noir. The crisp flavors of light red fruits combine with the herbs accompanying the chicken. It’ll also complement the many other flavors of winter, when an array of dishes hit the table and challenge hosts to find the right wine to serve. For more wines that work well in wintertime, visit angelinewinery.com.



Chicken and Salsa Verde

Recipe courtesy of chef Jonathan Waxman

1 fresh free-range organic chicken (4 pounds)
sea salt, to taste
freshly ground black pepper, to taste
1/4 cup extra-virgin olive oil
1 lemon



Salsa Verde:
1/4 cup capers in salt
4 anchovy filets
3 cloves garlic
1/2 cup chopped fresh parsley
1/2 cup chopped arugula
1/2 cup chopped fresh basil

1/2 cup chopped fresh cilantro
1/4 cup chopped tarragon
1/4 cup chopped fresh chives
1/4 cup chopped fresh sage
1 cup extra-virgin olive oil
1/4 teaspoon sea salt

To make chicken: Heat oven to 450 F.
Wash chicken in hot water. Dry with paper towels.
Using kitchen shears, cut out backbone of chicken and
remove any fat (this can be added to chicken stock). Using
heavy chef’s knife, cut out breastbone. Season halves with
sea salt and black pepper.
Place chicken halves, skin side up, on two sizzle platters
and dab with olive oil. Cut lemon in half and place 1 half,
cut side down, next to chicken on each platter.
Roast chicken 35 minutes, basting every 10 minutes.
When done, remove chicken to platter and pour off excess
fat. Cut each breast in half and cut the thigh from the leg.
Serve with salsa verde (recipe below) and garnish with
roasted lemon.

To make salsa verde: Soak capers in cold water 1 hour
then drain.
Soak anchovies in cold water 15 minutes then pat dry
and remove bones.
Using mortar and pestle, smash capers, anchovies and
garlic, until smooth, then transfer to large bowl.
Add all herbs and olive oil.
Season with sea salt.

Pair each serving with Angeline California Rosé of
Pinot Noir.

Fruit Juice and Fish Fillets

The temperatures may be falling, but you can still fire up the grill and fill up your plate with a tasty recipe like this Grilled Citrus Rosemary Catfish, which combines sweet juices for a citrus sauce that coats grilled catfish. Find more main dish recipes including catfish at uscatfish.com.

Grilled Citrus
Rosemary Catfish

Recipe courtesy of
The Catfish Institute
Servings: 4

Citrus Sauce:
1 lime, juice and zest only
1 lemon, zest only
1 orange, zest only
6 ounces pineapple juice
1/2 cup brown sugar
1 tablespoon fresh
rosemary, chopped
1/4 teaspoon salt

4 U.S. farm-raised catfish
2 lemons
salt, to taste
freshly ground black
pepper, to taste

Heat grill.

To make citrus sauce: In small
saucepan, combine all sauce
ingredients. Bring to boil; reduce
heat and simmer 5 minutes.

To make catfish: Place catfish in
shallow dish and squeeze 1/2 fresh
lemon over each fillet. Sprinkle with
salt and pepper. Let rest 5 minutes.
Grill catfish fillets, skin-side-up,
3-4 minutes. Flip over and grill 2-3
more minutes.

Transfer catfish to serving plates and
spoon warmed citrus sauce over fillets.

A hearty meat-and-potatoes meal is a
sure way to warm up on a cold winter
night. This heart-healthy, one-dish
meal is made with lean top round beef,
lots of vegetables and a spicy herb
mixture. Find more healthy main dish
ideas at health.gov.

Black Skillet Beef
with Greens
and Red Potatoes

Recipe courtesy of the USDA

1 pound top round beef
1 tablespoon paprika
1 1/2 teaspoons oregano
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/8 teaspoon red pepper
1/8 teaspoon dry mustard
nonstick spray
8 red-skinned potatoes,
3 cups onion, finely chopped
2 cups beef broth
2 large garlic cloves,

2 large carrots, peeled and
cut into 2 1/2-inch strips
2 bunches (1/2 pound each)
mustard, kale or
turnip greens, stems
removed, coarsely torn

Partially freeze beef. Thinly slice
across grain into strips 1/8-inch
thick and 3 inches wide. Trim away
visible fat.
Combine paprika, oregano, chili
powder, garlic powder, black pepper,
red pepper and dry mustard. Coat
strips of meat with spice mixture.
Spray large, heavy skillet with
nonstick spray. Heat pan over
high heat.
Add meat; cook, stirring constantly,
5 minutes.
Add potatoes, onion, broth and
garlic. Cook over medium heat,
covered, 20 minutes.
Stir in carrots; lay greens over top
and cook, covered, until carrots are
tender, about 15 minutes.
Serve in large serving bowl with
crusty bread for dunking.

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