"Shaken' not Stirred"
Wine Club Wine Pairings
Grilled Scallops with Mexican Corn Salad paired with Albarino by Silver Horse
Ingredients:* 1 garlic clove, minced
* 1 tablespoon minced red onion
* 2 tablespoons fresh lime juice
* 8 small ears of corn, husked
* Vegetable oil, for brushing
* 1/3 cup mayonnaise
* 1 teaspoon pure ancho chile powder
* 4 ounces cotija or ricotta salata cheese, crumbled
* Salt and freshly ground pepper
* Hot sauce
* 12 large sea scallops
* Lime wedges, for serving
Corn and Bacon Soup with Jalapeño Cream paired with Roussanne by William James Cellars
Ingredients* 10 medium ears of corn, shucked
* 3 tablespoons extra-virgin olive oil
* 2 ounces lean bacon, finely diced (1/2 cup)
* 1 celery rib, finely diced
* 1/2 cup finely diced onion
* 1/2 cup finely diced yellow bell pepper
* 3 cups whole milk
* 1 1/2 cups heavy cream
* Kosher salt
* Pinch of cayenne pepper
* 1/4 cup sour cream
* 1 jalapeño, seeded and minced
* 2 tablespoons chopped cilantro, plus cilantro leaves, for garnish
leaves, for garnish * 1/2 teaspoon fresh lemon juice
* Freshly ground white pepper directions
Nantucket Clambake paired with Charbono Dry Rose
by Pasos Vineyards
* 3 pounds new potatoes
* Twelve 1-pound lobsters
* 12 pounds littleneck clams, scrubbed and rinsed
* 2 pounds dried chorizo sausage
* 1 dozen ears of unhusked corn
* 6 sticks (1 1/2 pounds) unsalted butter, melted
* directions
Ligurian Seafood Soup paired with Sangiovese
from Vaquero Cellars
Ingredients * 1/4 cup extra-virgin olive oil, plus more for serving
* 1 large sweet onion, thinly sliced
* 2 garlic cloves, thinly sliced
* 1/4 cup finely chopped flat-leaf parsley
* 1/2 teaspoon crushed red pepper
* One 28-ounce can whole peeled Italian tomatoes,
* 2 strips of orange zest (optional)
* Salt and freshly ground black pepper
* Four 8-ounce skinless halibut or other meaty white fish fillets
fish fillets * 2 cups pitted green and black olives, such as picholine and kalamata (about 3/4 pound)
* 2 pounds large shrimp, shelled and deveined
* 1 pound cleaned calamari, bodies cut into 1/2-inch
* 20 littleneck clams, scrubbed
* 1 pound mussels, scrubbed and debearded
* 2 cups bottled clam juice
* 1 cup dry white wine
* Grilled bread, for serving (optional)
Stay tuned....
More Recipes will be added with the
September Wine Club Shipment and News letter!!!
