Oct
29
2009
mikegee
Pinot Grigio pairs well with seafood and light pastas.
Pinot Grigio flavors can range from melon to pear and even offer some subtle tropical citrus flavors as well. Because of its flavor profile, Pinot Grigio’s tend to pair well with seafood and light pastas. Try one of The Grape Exchange’s many Pinot Grigio offering s with this recipe straight from the New York Fire Department.
Ingredients:
- 1/2 cup butter
- 4 tablespoons minced garlic
- 1/4 cup dry white wine
- 2 tablespoons lemon juice
- 1 1/2 pounds large shrimp, peeled and deveined
- 8 sprigs parsley, finely chopped
- Salt and pepper
- Lemon slices, as a garnish
Preparation:
- Preheat oven to 400 degrees F.
- In a large skillet, melt the butter over medium heat. Add the garlic and cook until softened but not browned, about 1 to 2 minutes.
- Add the wine and lemon juice and cook for another 2 minutes. As the sauce thickens, add the shrimp and cook for about 1 to 2 minutes making sure not to over-cook them. As a final touch, add the parsley and season with salt and pepper.
- To serve, cook your favorite pasta and top with shrimp and sauce.
no comments | posted in Pairing
Oct
29
2009
mikegee
Try this easy to make Bearnaise sauce.
Perfect for everything from Filet Minon to Prime Rib. Try this easy to make Bearnaise Sauce and pair it with one of The Grape Exchange’s many Pinot Noir selections.
Ingredients:
- 2 egg yolks
- 3 tbsp. lemon juice
- 1/2 cup firm butter
- 1 tbsp. minced onion
- 1 tsp. tarragon leaves
- 2 tbsp. white wine
Preparation:
- In small pan, stir yolks and lemon briskly with wooden spoon.
- Stir in one half of the butter and all of the onion and tarragon over low heat until melted.
- Add the rest of the butter and stir briskly until the butter is melted. Be sure butter melts slowly.
- Serve over your favorite steak.
no comments | posted in Pairing
Oct
29
2009
mikegee
There’s no need to go “over the top” when looking for a red meat to pair with your wine selection. While a perfectly cooked Filet Minon is a great choice, so is the perfect burger. To prove this point, try this recipe for The CrunchBurger next time you’re in the mood.
Ingredients:
- 1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
- Kosher salt and freshly ground black pepper
- 1 1/2 tablespoons canola oil
- 8 slices white cheddar cheese, each 1/4 inch thick
- 4 potato hamburger buns, split; toasted, if desired
- 4 slices beefsteak tomato
- 4 leaves romaine lettuce
- 4 slices red onion
- Horseradish Mustard Mayonnaise, optional (recipe follows)
- 4 handfuls of potato chips
Preparation:
- Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
- Cook the burgers (brush with oil before putting on the grill) and topping each one with 2 slices of cheese and a basting cover during the last minute of cooking.
- Place the burgers on the bun bottoms and, if desired, top with tomato, lettuce, onion, and a dollop of horseradish mustard mayonnaise. Pile on the potato chips, top with the bun tops, and serve immediately.
- For horseradish mayo: 1/4 cup mayo, 2 tablespoons dijon mustard, 2 tablespoons prepared horseradish, salt and pepper to taste. Whisk together the mayonnaise, mustard, and horseradish in a small bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The sauce can be prepared 1 day in advance and kept covered in the refrigerator. (Makes 1/2 cup).
no comments | tags: burger, Pairing, recipes | posted in Pairing