Last christmas I got a book called perfect pairings by Evan Goldstein. I love wine but I don’t know too much about it but last night I picked up the book and started to flip through it when I thought I would carefully make my choice of wine to compliment the food…
Goldstein mentions that Merlot goes well with grilled food as well as citrus and green vegetables, tomatoes and garlic and fresh herbs.
So I went to Fresh Food Market and picket out a nice cut of filet mignon and a bottle of Merlot from Chateau St Jean and started to prepare our dinner.
Moroccan Salsa (recipe by Jonas Brossen) 2 servings
2 tablespoons of Chopped Red onion
1 clove of chopped garlic
1/4 chopped Jalapeño
1 teaspoon Cumin
2 tablespoons Chopped Fresh Cilantro
2 tablespoons of a good Olive oil
Mix the ingredient together and store in a cool place until serving.
I love my meat medium raw and Freddie grilled the it to perfection so when it was time to eat I served the meat and the salsa on a bed of Arugula and roasted fennel, red onion and asparagus topped of with a balsamic glaze.