Dare to pair: food and wine pairingsfor game day

When it comes to game day food, are you tired of bad boys and beer? If you are looking to step up your game and serve up some daring game day fare, why not try something new with creative food and wine pairings?

“When I have people over to play games, I try to use my love of good taste and the skills I have in the kitchen to create something out of the ordinary,” said popular TV personality Adam Richman. “And instead of the usual beer or soda, I’ll pair it with a glass of high-quality, all-purpose red wine like Alamos Malbec.”

Richman recommends his Malbec Burger for game day grub because it is more unique than a regular burger, but can still please everybody. To add to the bold factor, Richman recommends adding a little wine to the recipe to enhance the flavour. “People think of Malbec with beef in fine dining, but what about burgers? By infusing the Malbec directly into the ground beef, the flavors of both the burger and the wine really sing.

Being willing to experiment with food and wine pairings often leads to success, says Richman. Play with recipe ideas then invite friends to test them out, he suggests. To get started, Richman created five “Daring Pairing” recipes designed to be paired with high-quality Argentinian wines from Alamos.

“Malbec is one of my favorite varieties and a great wine to try,” says Richman. “Alamos Malbec really is versatile enough to complement almost any meal from delightful snacking to fine dining.”

Versatility comes from the growing conditions in the Andes Mountains of Argentina, which produce Malbec wines with bold layers of flavor and great natural acidity for a wine you’d really dare pair with any meal.

Start on the lighter side by trying Richman’s recipe for Malbec Burgers with Creole Mustard Tomato Jam for your next game day crowd. To view all five Daring Pairing recipes, visit www.facebook.com/AlamosWines.

Malbec Burger with Creole Mustard Tomato Jam

Burger Ingredients:

1/2 pound ground lamb

1/2 pound ground pork

1/2 pound ground beef (85 percent lean)

1/2 cup panko breadcrumbs

1/2 cup roasted tomatoes, finely chopped (about three to four plum tomatoes roasted in a little olive oil until soft)

1/3 cup flat leaf parsley, finely chopped

1/4 cup roasted garlic, finely chopped (a couple of head of garlic roasted in a little olive oil until soft, then squeezed out of the skin)

3 tablespoons of dried tomatoes, finely chopped

3 tablespoons roasted red bell pepper, finely chopped

2 tablespoons roasted poblano chili (packed in olive oil), finely chopped

1 egg

1/2 cup Alamos Malbec

2 teaspoons of brown sugar

1 1/2 teaspoons paprika

1 1/4 teaspoons red pepper flakes

1/2 teaspoon sea salt

5 Kaiser rolls for entrée-sized burgers or 10 small potato rolls for sliders, split, broiled, and lightly buttered

Olive oil

Watercress and tomato slices for burger topping

Direction:

Preheat oven to 375 degrees Fahrenheit. In a large bowl, mix all the burger ingredients, except the rolls and the olive oil, using your hands until well blended. Make five large patties (dish size) or 10 small patties (slider size) and set aside.

Over high heat, heat an oven-safe skillet until drips run down the surface. Pour in enough olive oil to coat the bottom of the pan by 1/4 inch. Heat the oil for 30 seconds. Place the patties in the skillet, working in batches if necessary. Cook the patties until they’re browned on the bottom then flip and brown the other side. Remove burgers to a baking sheet lined with aluminum foil. Repeat until all burgers are browned.

Place the burgers in the preheated oven for roughly 5 to 7 minutes for medium doneness. Place on toast and top with watercress, plum tomato slices and Creole Mustard Tomato Jam. Serve hot.

Creole Mustard Tomato Jam

Ingredients:

1/3 cup Alamos Red Mix

1/3 cup crushed grape tomatoes

2 1/2 tablespoons blackberry or raspberry jam (with seeds)

1 teaspoon fresh cracked black pepper

1 teaspoon sea salt

1 teaspoon of garlic powder

1/2 teaspoon of onion powder

1/3 cup ground rock or Creole mustard

Direction:

Cook all ingredients except mustard in a small saucepan, stirring often, until thick and somewhat uniform consistency. Mash all the tomato pieces into the sauce. Remove from heat and place in a non-reactive bowl to cool. When it’s just above room temperature, stir in the mustard.