We are always looking light meals and snack-type foods in our house this time of the year. While we want them to be light, we also want them to be full of flavor, satiate our hunger, and blend well with the wine of the moment. This recipe fits the bill and can be made ahead for a party and allowed to sit in the refrigerator overnight to absorb the rich, robust flavors to amaze the palates of family and friends alike! Recommended wine pairings of gewurztraminer, or if you prefer a red try a nielluccio.
3 tablespoons grated fresh ginger
4 teaspoons minced roasted garlic
2 tablespoons sugar
1 tablespoon cooking oil
1/4 cup dry sherry, rice wine, or dry vermouth
2 tablespoons toasted sesame oil
2 tablespoons rice wine vinegar
1 teaspoon red chili paste
2 pounds uncooked medium shrimp, peeled and deveined
6 green onions, sliced (3/4 cup)
3 tablespoons lemon juice
Fresh snow pea pods, cooked and chilled
2 tablespoons cooking oil
Salt (to taste)
1. Cook and stir ginger, garlic, and sugar in hot cooking oil in a large nonstick skillet for 1 minute. Add sherry, sesame oil, rice wine vinegar, and chili paste. Stir in shrimp. Bring to boiling; reduce heat and cook, uncovered, for 3 minutes or until shrimp are opaque, stirring occasionally. Remove from heat.
2. Stir in green onions, lemon juice, and 1 teaspoon salt. Transfer mixture to a large bowl. Cover and chill for 2 to 4 hours or until shrimp are chilled.
3. To serve, remove shrimp from mixture with a slotted spoon. If desired, arrange atop a platter of cooked and chilled fresh snow pea
Makes about 12 appetizer servings.
To cook snow pea pods
Remove tips and strings from snow peas; wash. Cook, covered, in a small amount of boiling salted water for 2 to 4 minutes or until crisp-tender (or steam for 2 to 4 minutes); drain. Cover and chill for 2 hours.
Being that it is the season of Mardi Gras and everyone thinks of New Orleans and Cajun Cuisine, I explored the recipes over at the Cooking Channel and found this gem for Gumbo Hand Pies and found it delectable! If I might make a suggestion for wine pairings it would be the Pueblo del Sol Tannat from Uraguay for a red wine and a dry Gruener Velliner out of Austria such as Graben-Gritsch.
For the dough:
1 cup cold unsalted butter, cut into pieces
8 oz cold cream cheese, cut into pieces
1 teaspoon kosher salt
1/4 teaspoon white pepper
2 1/2 cups all-purpose flour
For the egg wash:
2 tablespoons milk
For the spice topping:
1 teaspoon smoked paprika
1 teaspoon kosher salt or 1 teaspoon pre-made Cajun seasoning
For the gumbo filling:
1 tablespoon canola oil
1 tablespoon all purpose flour
1 half of a 14.5-oz can of diced tomatoes with juice
1 bay leaf
1 tablespoon canola oil
1/2 onion, chopped into small pieces
1/2 red bell pepper, chopped into small pieces
1 stalk celery, chopped into small pieces
1 clove garlic, minced
1/4 teaspoon cayenne pepper
salt and pepper to taste
2 tablespoons water or white wine
1 boneless skinless chicken thigh cut into small pieces
1/2 cup smoked sausage such as andouille
1/2 cup shelled and deveined shrimp, cut into small pieces
1/2 cup frozen or fresh okra, cut into small pieces
1 tablespoon Italian parsley, chopped
In a stand mixer fitted with the paddle attachment, cream the cold butter and cream cheese until combined. Add the dry ingredients and mix until the dough just comes together.
Turn the dough out onto a floured surface and divide into 2 equal pieces. Wrap each piece in plastic wrap and refrigerate for 30 minutes or overnight.
Remove the dough from the refrigerator and unwrap. On a floured surface, roll out the dough to just a little over 1/8 thick. Cut the dough with 4.5 cookie or biscuit cutter.
Continue rolling the scraps until all the dough is used. Make sure to keep the dough covered once cut.
Making the roux: Heat a 2-quart pot over medium high heat and add oil. Once the oil is hot, sprinkle flour over it and begin to stir, cooking for 1 minute and constantly stirring. Drop the heat to medium low and continue to stir and cook for 15 minutes. The roux will turn an almost reddish-brown color. Once the roux is cooked, add diced tomatoes with juice and bay leaf. Return the heat to medium high and simmer for 5 minutes, stirring. Set aside.
Heat oil in a large skillet over medium high heat and add the onion, bell pepper, celery and sautee for 4 minutes. Add the garlic and cayenne and cook for 1 minute. Add water or white wine, stirring to get any cooked bits off the bottom of the skillet. Add the chicken, sausage and okra. Saute for 6 minutes, add the shrimp and cook for another 2 minutes or until the shrimp turns opaque. Add in the tomato roux mixture and cook over medium heat for 2 minutes. Remove the bay leaf and set aside to cool, about 30 minutes.
Make the egg wash by mixing eggs and water in a small bowl. Set aside.
To fill the hand pies, take a circle of dough and place the filling in the center, about 1 tablespoon. Be careful not to overfill. Brush the edges with egg wash and fold over to close the hand pie. Dip a fork into flour so that it doesn’t stick and use it to crimp the edges closed. Set the filled hand pies on a parchment-lined baking sheet and continue to fill and fold the remaining pies. Refrigerate the filled pies for 15 to 20 minutes before baking.
Heat oven to 425. Mix paprika and salt together in a small bowl and set aside.
Remove the pies from the refrigerator and brush with egg wash and then cut 2 small vents into the top of each pie with a sharp knife. Sprinkle the paprika and salt mixture or Cajun seasoning and place them into the pre-heated oven. Bake for 20 to 25 minutes or until pies are golden brown. Remove from oven and let cool slightly. Serve warm.
2 tablespoons chopped fresh rosemary leaves, chopped with salt
8 bay leaves
1/4 cup extra-virgin olive oil, plus more for greasing the baking pan
Preheat the broiler.
Clean out the quails, removing all the gizzards. Divide the rosemary into 4 equal parts and pat 1 part rosemary into the inner cavity of each bird. Quarter the onions. Place 2 onion quarters, 1 bay leaf, and 1 quail, in a baking dish. Place in a well-greased baking pan. Sprinkle the birds with salt and pepper and drizzle with the 1/4 cup of olive oil. Place birds on lower rack and broil about 10 minutes or until legs are well done and the rest is a medium or desired doneness.
We recommend a rich syrah wine pairing for this dish, or if you insist on white wine a lush vouvray!
Roquefort comes from the caves of Combalou in southern France, Roquefort, arguably the world’s greatest blue, has had its name and methods protected since 1411! Flavors reminiscent of the cavern air where the cheese ripens and the mold grows naturally transforming the milk from Lacaune Sheep into this devine formage taste treat! This artisanal variety, made in smaller batches with local milk is round, deep and perfectly balanced: big, creamy chunks of the paste dissolve on the palate like sharp, soothing milky lozenges. Sweet and fudgy, its finish is delicately peppery.
While conventional thought says to pair Roquefort with a Sauternes, I prefer a Uni Blanc, or Colombard from the southern Rhone of France for white wine pairings. Red wines are a bit more challenging with Roquefort, but I find a Marsalane from Southern Rhone, or a Spanish Mencia from Bierzo to do well.
For the faint of heart, here’s a dip recipe to make with a Roquefort that will temper the aromas and punch of the blue cheese:
8 ounces Roquefort Cheese at room temperature
8 ounces Sour Cream
8 Ounces Butter
1 tsp dried Dill Weed
1 tbsp fresh, finely chopped chives
Whip the Roquefort until creamy, slowing blending in the Sour Cream and softened butter until smooth and creamy. Fold in the herbs and refrigerate for 3 hours. Serve slightly chilled to room temperature.
Black Pine is a masterful blend of some of California’s premiere Pinot Noir vineyards. Each year, the fruit is sourced from some of the finest vineyards located primarily in the Sonoma Coast, Russian River, Anderson Valley and Sta. Rita Hills appellations.
Coupled with small lot hand crafted winemaking techniques, the wine is a pleasure to the senses. Rich in concentration, the wine is immediately a clear expression of the varietal displaying the concentrated aromas and lush mouth feel for which Pinot is known.
These different regions bring different characteristics to Pinot Noir: from Anderson Valley, we get dark fruit, mushrooms, and spice. From Russian River, there’s bright red strawberry and cherry, cola, and tobacco. Sonoma Coast brings deep forest floor, blackberry, musk, and leather. Carneros brings further bright red fruit and earthiness and Sta Rita Hills adds yet another interesting layer. Each year we blend our Black Pine Pinot Noir to bring out the best of these characteristics and produce a wine with complexity and nuance.
A sultry blend of Pinot Noir sourced from some of the finest vineyards in California, the Black Pine Pinot Noir opens with dark red fruit tones that excite the palate. Rich in concentration, the wine is immediately a clear expression of the varietal displaying the concentrated aromas and lush mouth feel for which Pinot is known. Excellent paired with a fire roasted pheasant dish.