Southwest Beef Pizza

Specially created for pairing with the Fleur Bleu 2006 Zinfandel

Ingredients:
1 lb. ground beef
1/4 tsp. salt
1 large (16oz) prepared pizza crust
1-1/4 cups mild, thick and chunky salsa
1-1/2 cups (6oz) shredded Mexican cheese blend or Monterey Jack cheese
1 can (4oz) diced green chiles, drained well
2 medium plum tomatoes, seeded and coarsely chopped
1/3 cup thin red onion slivers
2 Tbsp. chopped fresh cilantro

Directions:
Preheat oven to 450 degrees F.

In large skillet, brown ground beef over medium heat 8-10 minutes or until no longer pink. Pour off drippings. Season with 1/4-tsp salt.

Place bread shell on ungreased baking sheet.

Spread salsa over shell. Sprinkle with half of the cheese. Top with beef, chilies, tomatoes, and red onion. Sprinkle with remaining cheese.

Bake in oven 11-13 minutes or until cheese is melted.

Sprinkle with cilantro. Cut into 8 wedges and serve hot.

Makes 4 servings.

*Recipe Courtesy of Texas Beef Council

Bavarian Chops

Pairs great with the Pied Violet 2007 Reserve Merlot

Ingredients:
4 boneless pork loin chops, about 1/2-inch thick
2 tablespoons flour
1 teaspoon butter
1/2 cup chopped green onion
2 garlic cloves, minced
8 ounces mushrooms, sliced
1/2 teaspoon thyme
8 ounces beer, room temperature
Salt
Freshly ground black pepper
Butter noodles (optional)
Minced fresh parsley (optional)

Directions:
Lightly flour chops. Melt butter in nonstick skillet over medium-high heat until foaming. Brown chops quickly on both sides. Remove, reserve.

Add green onion, garlic, mushrooms and thyme; saute for 2-3 minutes, until onion is soft.

Return chops to skillet, add beer; bring to a boil. Reduce heat, cover and simmer 7-8 minutes. Season with salt and pepper.

Serve with buttered noodles, garnished with parsley, if desired.

Makes 4 servings.

*Recipe Courtesy of National Pork Board