perfect pairings

Crab Cakes & Chardonnay

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Succulent, sweet lump crab meat paired with a rich, full-bodied Chardonnay is simply a match made in heaven. The bright lemon notes in the wine bring out the sweetness in the crabmeat and the luxurious mouth-coating quality of an oaked, slightly buttery Chardonnay makes this an outstanding pairing with crab cakes. Drizzle a little butter on the crab cakes before baking and really bring out the creamy, buttery characteristics in the wine. The buttery flavors in the wine come from a winemaking process known as malolactic fermentation, this produces the diacetyl compound which gives the wine a creamy, dairy, buttery quality. Grab your favorite Chardonnay or try one of my favorite producers from California. These producers are known for making a more Old World Style of Chardonnay, in an effort to retain the bright, vibrant fruit notes and also maintaining a higher level of acidity.

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Recipe: Gluten Free Crab Cakes (Serves 4) 

Ingredients 

3 tbsp. olive oil
16 oz crab meat
1 egg
1 lemon (juice & zest)
1 tsp. Worcestershire sauce
1/2 tsp. pepper
2 tbsp. chopped parsley
1 celery stalk (fine dice)
1/2 small onion (fine dice)
1/2 red bell pepper (fine dice)
1 bag of Cape Cod Chips (finely ground in food processor)

Directions 

Heat 2 tbsp. olive oil in a medium saucepan, add minced veggies and sauté for 5-7 minutes until tender. Transfer to medium bowl. Let cool for about 5 minutes. Add lemon juice, zest, parsley, worcestershire sauce, salt & pepper and mix all ingredients. Fold in crab. Make 4 crab cakes of equal proportion and dredge both sides of all crab cakes in flour. Transfer to plate and refrigerate for 30 minutes. Since we are not using breadcrumbs in this recipe, this is an important step to make sure the crab cakes stay intact when cooking.

Pre-heat oven to 400 degrees. Mix 1 tbsp. olive oil & 1 tsp. of Old Bay Seasoning. Place crab cakes on sheet pan and drizzle with Old Bay oil. Bake for 15 minutes. Serve over a bed of greens with lemon vinaigrette.

Flap Steak & Rioja

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Sirloin Flap Steak is perhaps one of the most economical cuts of meat out there. It’s not only easy to cook, but it tastes great especially if you take the time to marinate it for at least a couple of hours. It’s similar to skirt steak, very flavorful, fatty and a little on the chewy side. Drizzle a little chimichurri sauce and dinner is served. Chimichurri sauce is a classic topping in Argentina for an assortment of grilled meats. While a Malbec would be delicious with this cut of meat, a robust Rioja is also a fantastic pairing. Rioja is a region in Spain that produces mostly red wines from the Tempranillo grape. This region is known for world class reds at a great value.

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Recipe: Marinated Flap Steak

Ingredients

Marinate 1 1/2 lb flap steak for 4-8 hours in the following marinade:

1/4 cup olive oil
Juice from one lime
4 garlic cloves minced
1/4 cup chopped parsley
1 tablespoon sea salt
1 tablespoon pepper

Directions

Preheat oven 425 degrees. Roast steak for 10-12 minutes for medium rare. Turning once. Let rest for at least 10 minutes and slice against the grain.

 

 

Bolognese & Brunello

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Nothing says comfort like a hearty plate of bolognese paired with a Brunello. I am convinced that I was Italian in a former life.  Italian wine and food have always been a big passion of mine. My husband was never a big red wine fan until I introduced him to a 1997 Brunello di Montalcino on our third date. He has been hooked ever since! Brunello di Montalcino is one of Italy’s most revered wines. It hails from Tuscany and is made exclusively with the Sangiovese grape. Brunello’s are elegant age-worthy wines that are beaming with aromas and flavors of red fruit, violet and earth, leather with a hint of anise and mushroom.  These wines have high levels of tannins and acidity that make it a great partner with food and also give it tremendous aging potential. The Italian law mandates that wine makers age Brunello for a minimum of 5 years before its release. As for the bolognese, this is a great dish to make on a Sunday afternoon or whenever you have a few hours to let the sauce fully develop. This is my spin on the classic recipe. Bon Appetito!
Recipe: Bolognese (Serves 4-6)
Ingredients 

2 tbsp. olive oil
1 medium yellow onion
3 ribs celery
3 medium carrots
1 cup Portobello mushrooms
6 cloves of garlic
2 tsp. truffle salt or sea salt
1 tsp. black pepper
1 tsp. crushed red pepper
1 tsp. Italian seasoning
½ tsp. nutmeg
2 bay leaves
Few sprigs of fresh thyme & rosemary (tie w/kitchen string)
1 ½ pound ground sirloin
1 ½ pound sweet Italian sausage
2 tablespoons tomato paste
1 tablespoon sugar
2 cups red wine (Chianti, Montelpulciano d’ Abruzzo or Centine from Banfi are nice options)
1 cup milk
1 – 28 oz can crushed tomatoes (preferably San Marzano)
¼ cup heavy cream
1 cup shredded Parmigiano Reggiano
8 oz ricotta (for garnish)
½ cup julienned basil (for garnish)

Directions
Combine large diced onion, carrot, celery, mushroom and garlic and put in food processer for about 10-15 seconds until the vegetables are a finely grated.
Add 2 tbsp. of oil to a dutch oven over a medium heat and sauté vegetables for 10-15 minutes until translucent and slightly golden.  Make sure all the liquid is evaporated.
Once the vegetables reach the desired color and consistency add the salt, pepper, crushed red pepper, Italian seasoning, nutmeg & bay leaves.
Add ground sirloin and sausage and let brown for 20-25 minutes, stirring frequently.  Make sure you get a nice deep brown color. Practice patience, this is where all of the flavor comes from.
Add tomato paste and cook 2-3 minutes.
Add rosemary & thyme sprigs, sugar followed by red wine. Scrape up all the bits and deglaze pan.  Let reduce about 5 minutes.
Add 1 cup milk and let reduce about 5 minutes.
Add crushed tomatoes and simmer for 2 hours.
Before serving remove fresh herb sprigs & bay leaves
Add ¼ cup heavy cream and 1 cup grated Parmigiano Reggiano and stir until combined.
Serve over your favorite pasta.  I recommend pappardelle or tagliatelle pasta.
Add a tbsp. of fresh ricotta, Parmigiano Reggiano, basil and a drizzle of good quality Extra Virgin Olive Oil.

Seafood Risotto & Chardonnay

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Nothing says comfort like a great dish of seafood risotto. To add brightness to the dish, add Meyer lemon juice, lemon zest and white wine. Top it off with scrumptious shrimp and seared scallops and pair it with a Cakebread Chardonnay for pure perfection.  Each sip was filled with luscious apple, melon, citrus fruit and a touch of minerality. The refreshing acidity washed away the creamy finish of the risotto, leaving your palate ready for another bite and the full-bodied Chardonnay mirrored  the weight of the decadent and succulent sea scallops.

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Recipe: Meyer Lemon Risotto w/Roasted Shrimp & Seared Sea Scallops (Serves 4)

Ingredients
2 tablespoons olive oil
1 medium yellow onion, fine dice
1 cup Arborio rice
2 ½ – 3 cups homemade shrimp & lobster stock  (see recipe) or low sodium chicken stock or vegetable stock can be used as a substitute
¾ cup dry white wine (I prefer Pinot Grigio or Sauvignon Blanc)
2 Meyer lemons (zest & juice)
1 cup shredded Parmigianno Reggiano cheese
1 tablespoon butter
½ cup chopped parsley
1 teaspoon nutmeg
1 teaspoon pepper
Salt to taste (keep in mind there is salt in the stock & cheese)

Risotto
In a small saucepan warm 3 cups of stock (simmer on low)Scallop Risotto Paired w/Cakebread Chardonnay
In a large saucepan sauté onion in olive oil for 5-7 minutes over medium-low heat until translucent. Add Arborio rice and mix with onions until rice is well coated and slightly toasted 2-3 minutes
Add white wine and let evaporate
Once white wine evaporates, slowly add the stock ½ cup at a time stirring frequently
Continue adding the stock ½ cup at a time until risotto reaches desired consistency, above 25-30 minutes for al dente
At this point add cheese and butter, mix well
Fold in chopped parsley, lemon zest & juice
Divide between four plates and top with 2 scallops & 3 shrimp
Garnish w/parsley & lemon wheel

 

Roasted Shrimp
Preheat oven to 375 degrees
Shell & devain 1 dozen large shrimp, leave the tails on for presentation (Timesaver: Ask your fish monger to do this for you)
Toss with olive oil, a pinch of salt & pepper
Roast for 6-8 minutes

Seared Sea Scallops
Pre-heat sauté pan with 1 tablespoon of olive oil
Pat dry 8 medium-large sea scallops
Brush w/olive oil and a pinch of salt & pepper
Sear for 3 minutes per side until nicely golden on each side

 

Shrimp & Lobster Stock
Add 2 tablespoons olive oil, lobster and shrimp shells to a large stock pot over medium heat
Saute shells for 3-5 minutes until they become bright pink and aromatic
Add 1  medium yellow onion, 3 celery stalks, 1 carrot (all large dice), 4 cloves of smashed garlic, 2 bay leaves, 1 tablespoon of Old Bay, 1 teaspoon of sea salt, handful of peppercorns and cover with 2 quarts of water
Let simmer over low heat for 45 minutes
Strain with fine mesh strainer into smaller sauce pan
Freeze the rest of the stock for up to 3 months

Seafood Risotto & Chardonnay

by

Scallop Risotto & Cakebread ChardonnayNothing says comfort like a great dish of seafood risotto. To add brightness to the dish, add Meyer lemon juice, lemon zest and white wine. Top it off with scrumptious shrimp and seared scallops and pair it with a Cakebread Chardonnay for pure perfection.  Each sip was filled with luscious apple, melon, citrus fruit and a touch of minerality. The refreshing acidity washed away the creamy finish of the risotto, leaving your palate ready for another bite and the full-bodied Chardonnay mirrored  the weight of the decadent and succulent sea scallops.

Recommended Producers

 

Recipe: Meyer Lemon Risotto w/Roasted Shrimp & Seared Sea Scallops (Serves 4)

Ingredients
2 tablespoons olive oil
1 medium yellow onion, fine dice
1 cup Arborio rice
2 ½ – 3 cups homemade shrimp & lobster stock  (see recipe) or low sodium chicken stock or vegetable stock can be used as a substitute
¾ cup dry white wine (I prefer Pinot Grigio or Sauvignon Blanc)
2 Meyer lemons (zest & juice)
1 cup shredded Parmigianno Reggiano cheese
1 tablespoon butter
½ cup chopped parsley
1 teaspoon nutmeg
1 teaspoon pepper
Salt to taste (keep in mind there is salt in the stock & cheese)

Risotto
In a small saucepan warm 3 cups of stock (simmer on low)Scallop Risotto Paired w/Cakebread Chardonnay
In a large saucepan sauté onion in olive oil for 5-7 minutes over medium-low heat until translucent. Add Arborio rice and mix with onions until rice is well coated and slightly toasted 2-3 minutes
Add white wine and let evaporate
Once white wine evaporates, slowly add the stock ½ cup at a time stirring frequently
Continue adding the stock ½ cup at a time until risotto reaches desired consistency, above 25-30 minutes for al dente
At this point add cheese and butter, mix well
Fold in chopped parsley, lemon zest & juice
Divide between four plates and top with 2 scallops & 3 shrimp
Garnish w/parsley & lemon wheel

 

Roasted Shrimp
Preheat oven to 375 degrees
Shell & devain 1 dozen large shrimp, leave the tails on for presentation (Timesaver: Ask your fish monger to do this for you)
Toss with olive oil, a pinch of salt & pepper
Roast for 6-8 minutes

Seared Sea Scallops
Pre-heat sauté pan with 1 tablespoon of olive oil
Pat dry 8 medium-large sea scallops
Brush w/olive oil and a pinch of salt & pepper
Sear for 3 minutes per side until nicely golden on each side

 

Shrimp & Lobster Stock
Add 2 tablespoons olive oil, lobster and shrimp shells to a large stock pot over medium heat
Saute shells for 3-5 minutes until they become bright pink and aromatic
Add 1  medium yellow onion, 3 celery stalks, 1 carrot (all large dice), 4 cloves of smashed garlic, 2 bay leaves, 1 tablespoon of Old Bay, 1 teaspoon of sea salt, handful of peppercorns and cover with 2 quarts of water
Let simmer over low heat for 45 minutes
Strain with fine mesh strainer into smaller sauce pan
Freeze the rest of the stock for up to 3 months