Shrimp Scampi with Linguini

Shrimp Scampi with LinguiniIngredients:

  • 1 pound linguini
  • 4 tablespoons butter
  • 4 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 shallots, finely diced
  • 2 cloves garlic, minced
  • Pinch red pepper flakes, optional
  • 1 pound shrimp, peeled and deveined
  • Kosher salt and freshly ground black pepper
  • 1/2 cup dry white wine
  • Juice of 1 lemon
  • 1/4 cup finely chopped parsley leaves

Directions:

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

Recipe courtesy of Tyler Florence from www.foodnetwork.com

Avocado, Roasted Corn and Shrimp Salad

This recipe is quick, light, and perfect for spring! Pair it with something similar like a pinot blanc, such as, Camille Braun Cuvée Marguerite-Anne Pinot Blanc 2014 from our Premier Wine Series Club!

Avocado-Roasted-Corn-and-Shrimp-SaladINGREDIENTS:

  • 6 ears corn, husked
  • 3 Tbsp. olive oil
  • 1 tomato, cubed
  • 1 lb. ready to eat shrimp, tails removed
  • 1 medium California Avocado, cubed
  • 1/2 cup fresh basil leaves, chiffonade
  • 3 Tbsp. fresh lime juice
  • As needed Kosher salt & freshly ground pepper, to taste

INSTRUCTIONS:

Fire up the grill to a medium hot temperature. Rub corn with 1 tablespoon oil. Grill, turning frequently, until corn is charred and heated through, 10-12 minutes. Remove from grill. When cool, slice kernels from the cob and transfer into a large bowl. Can use boiled or microwaved corn, but please don’t. The grilled corn with the olive oil MAKES this dish.  Mix remaining 2 tablespoons oil, tomatoes, basil and lime juice into corn. Add shrimp and diced avocado. Toss lightly, ensuring that the avocado dices stay intact. Season to taste with salt, pepper, and more lime juice, if desired.

Recipe and photo from: www.californiaavocado.com

Super Bowl Foods & Wine

The big game is happening this Sunday. Party food is high in calories, so we will all be chucking that diet we all started at the first of the year. Oh boy, I am looking forward to eating party food and drinking my fair share of some tasty wines. Oh yeah, and watching the Patriots and Seahawks battle for the title.

Don’t just stick to one type of wine, enjoy your Super Bowl party food with a variety of wines. If your friends are like mine the wine won’t go to waste. Start with a sparkling wine, Viognier, Pinot Gris or Sauvignon Blanc with the veggie tray or chips if you dare.

Work your way through the game with either a Merlot or Zinfandel and then a Cabernet Sauvignon while munching on the chili, burgers, meatballs and pizza.

Just because it is game day don’t forget the chocolate with a port or a sherry to complete a great party night.

Here is an infographic to help you pair up your party foods with your wines for the Big Game Day.

Wine-Pairings

Sour-Cherry-Stuffed Duck Breasts with Thyme

This festive duck roast is stuffed with a delicious sweet-and-sour cherry filling. Pair it with our Collectors Series Silvio Grasso Barolo 2011.

SERVINGS: 8 TO 10

Sour-Cherry-Stuffed Duck Breasts with ThymeINGREDIENTS

  • Four 1- to 1 1/4-pound whole boneless Muscovy duck breasts (see Note), skin scored in a crosshatch pattern
  • Kosher salt
  • 2 tablespoons unsalted butter
  • 1 small shallot, minced
  • 1 cup dried sour cherries (6 ounces)
  • 2 tablespoons sugar
  • 2 tablespoons balsamic vinegar
  • 1/4 cup finely chopped parsley
  • 1 1/2 tablespoons chopped fresh thyme
  • Freshly ground pepper

HOW TO MAKE THIS RECIPE

Lightly season the duck breasts all over with salt and set them skin side down on a large baking sheet. Refrigerate uncovered until the meat looks shiny, about 30 minutes.

Meanwhile, in a medium skillet, melt the butter. Add the shallot and cook over moderate heat, stirring, until just starting to brown, 4 minutes. Add the dried sour cherries and sugar and cook, stirring occasionally, until the sugar is dissolved and just starting to caramelize, 5 minutes. Add the vinegar and 1/4 cup of water and cook, stirring, until the liquid is absorbed, 3 minutes. Fold in the parsley and thyme and season the stuffing with salt and pepper. Let cool completely.

Preheat the oven to 400°. Set the duck skin side down on a work surface. Spread the cherry stuffing over the breasts evenly. Fold over one side of each breast to enclose the stuffing and tie them in 5 places with kitchen twine to make 4 neat roasts.

Heat a large ovenproof skillet. Season the roasts all over with pepper and cook over moderate heat, turning occasionally, until the skin is browned and nearly crisp, 10 to 12 minutes; spoon off the excess fat in the skillet as needed.

Transfer the skillet to the oven and roast the duck for about 12 minutes, until an instant-read thermometer inserted in the thickest part of each breast registers 118° to 120°. Transfer the duck breasts to a carving board and let rest for 5 minutes. Snip off the kitchen twine. Thinly slice the roasts crosswise and serve.

MAKE AHEAD
The sour cherry stuffing can be refrigerated overnight. Bring to room temperature before using.

NOTE
Ask your butcher for whole boneless duck breasts. They are also available online from D’Artagnan or Grimaud Farms.

Recipe and photo from www.foodandwine.com.

Curried Chicken and Vegetable Pan Roast

Perfect for your next dinner party, this dish will warm you up with roasted winter vegetables and savory curried chicken. Pair it with our Premier Series Château Chanteloiseau Cuvée Jean Jules Graves Blanc 2014.

SERVINGS: 12

Curried-Chicken and Vegetable Pan RoastINGREDIENTS

  • 2 pounds butternut squash in 1-inch cubes (from one 2 1/2-pound squash)
  • 1 1/2 pounds brussels sprouts, halved
  • 2 large red onions, cut into thin wedges
  • 1 cup canola oil
  • Salt and freshly ground pepper
  • 1 cup plain fat-free Greek yogurt, plus more for serving
  • 2 tablespoons minced fresh ginger
  • 2 large garlic cloves, minced
  • 1 tablespoon Madras curry powder
  • 4 pounds skinless, boneless chicken thighs
  • Warm naan, for serving

HOW TO MAKE THIS RECIPE

Preheat the oven to 450° and position racks in the upper and middle thirds. In a very large bowl, toss the butternut squash with the brussels sprouts, onion wedges and 1/2 cup of the canola oil; season with salt and pepper. Spread the vegetables on 2 large, sturdy rimmed baking sheets.

In the same bowl, combine the cup of yogurt with the ginger, garlic, curry powder and the remaining 1/2 cup of oil and season with salt and pepper. Add the chicken and toss until thoroughly coated. Arrange the chicken on top of the vegetables. Roast for about 40 minutes, rotating the pans halfway through, until the vegetables are nearly tender and the chicken is nearly cooked through. Pour off any accumulated liquid in the pans and roast for about 20 minutes longer, until the vegetables are tender and the chicken is lightly browned. Transfer the chicken and vegetables to a platter and serve with warm naan and yogurt.

MAKE AHEAD
The chicken and vegetables can be refrigerated overnight. Reheat gently before serving.

Recipe and photo from www.foodandwine.com.