This is Amy + Michelle

This is Amy + Michelle

This A.M.

Amy and Michelle became instant friends because of the common interests they share in their love of fashion, food, music and traveling. In This A.M. Amy and Michelle will share recipes, thoughts on eats, their unique fashion style and lifestyles from Toronto to Tampa...... 1,098 miles apart!

Monday, February 18, 2013

Megalomanic Meets Medium Rare

This A.M. I have to share a match made in heaven. A wine that is "meant to be shared with friends of equivalent, or even greater egos," meets Toronto's premium meat boutique, Medium Rare's house made sausage.
John Howard's  handcrafted "Megalomaniac"wines may intimidate you with their narcissistic name, however, don't let that fool you into thinking that this luxurious tasting wine comes with a hefty price tag.

Paired with the Merguez lamb sausage, fusilli bucatini and red Caesar salad.  The Homegrown 2011 Red is bright medium ruby; aromas of cherries and berry fruit with smoky and herbaceous notes; dry and medium-bodied, with balanced acidity and moderate tannins; juicy black fruit flavours lead to a finish that is long and smooth. 

 An easy to prepare meal that has the colour red throughout, the hearty pasta really complimented the crisp, zesty salad.
Wine decanted and Salad Served
Caesar's Red Salad Dressing
Caesar's Red Salad

Ingredients:
Romaine lettuce
Croutons
Dressing:
2 Tablespoons of Olive Oil
1 Tblsp of Dijon Mustard (your favourite)
2 Tblsp of Balsamic Vinegar
1 freshly squeezed lemon
2 garlic cloves
1 tablespoon of spicy tomato anchovy paste
1/4 cup of freshly grated Parmigiano-Reggiano cheese
Freshly ground pepper to taste

Mix all dressing ingredients together, only using 1/2 of the cheese.  Then add to lettuce, mix well and let sit for 10-15  minutes before serving.  Add croutons and enjoy!



Medium Rare meat boutique that specializes in butchery, charcuterie and cookery. The quality and selection of meats is outstanding. As you know I have experience working in a butcher shop under my belt, and this place is one of my favourites.  For this meal I cooked their house made lamb sausage and used their in house Rose sauce to bring this dish to life.  I  paired it with a fresh caesar salad that had a kick to it.  I hope you enjoy my new recipes.            
Add fresh Tarragon and Basil
Caramelized Onions with Megalomaniac's Red Homegrown 
Merguez Lamb Sausage 
Crystal takes a peek at the meal preparation!
Lamb Sausage Fulsilli Bucatini

Merguez Lamb Sausage Fusilli Bucatini 

Ingredients:

4-6 Sweet Cipollini onions sliced thin
1 cup of red wine (I used Megalomaniacs Homegrown Red)
1 tbsp butter
1 tsp of olive oil
salt and pepper
500 ml Medium Rare's Rose Sauce
1 1/2-2 lbs of Merguez Lamb Sausage cut into bite size pieces
Handful of fresh basil
Handful of fresh tarragon
Salt and pepper to taste
1/4 cup of freshly grated Parmigiano-Reggiano cheese

Instructions:
Caramelize onions in pan by melting butter in olive oil, adding onions salt and pepper.  Cook covered until onions start to turn transparent.  Add wine and simmer until onions absorb all the liquid and are golden brown.

Add sausage and fresh herbs, cook on medium heat until sausage is firm.  Drain any access liqued or fat.
Add rose sauce and simmer for 10-15 minutes.
Cook pasta while sauce is simmering.  Dish out pasta into large bowls and add sauce, top with
freshly grated Parmigiano-Reggiano cheese, and fresh Italian parsley. Enjoy!

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