I only cook with a wine that l would happily drink by itself, in fact I highly recommend this practice. After all cooking for oneself and others should be enjoyable, right?
Any wine marketed as specifically cooking wine is almost always awful and should be avoided completely.
So keep on cooking with wine. And remember to save some for your guests!
Holiday weekend means family! Stop out and see New World Wine Shop at our Fancy Fair Mall location in Lake Geneva, WI and bring a bottle of wine to the BBQ -- the perfect pairing for difficult relatives!
Fish Mongers Beware! Prawns with Morracan Harrisa paired with a New Zealand Sauvignon Blanc. So sassy, you'll be back for seconds!
We suggest 2 prawns per person
Prawns are avaiable at your fish monger or finer seafood departments they are sometimes called u 8-10s which refers to the number per pound
Peel prawns clean devien and butterfly
Skewer 2-3 prawns using wooden skewers soaked in white wine for at least an hour
Generously bathe prawns in extra virgin olive oil
Season with sea salt, black pepper, and oregano
Grill over medium heat until slightly browned and opaque
Serve with Morracan Harrissa (see below) and lemon wedges
4 jalapeno peppers seeded and chopped
2 red bell peppers seeded and sliced
1/2 teaspoon caraway seeds
1/4 tsp ground corriander
1/4 tsp ground cumin
1/4 cup fresh cilantro
4 cloves fresh garlic
Juice of 1 lemon
Transfer all to a food processor
Stream olive oil in while processing until mixture resembles a slightly chunky sauce
New Zealand Sauvignon Blanc rocked this dish!
We recently served this new version of the classic BLT with some guests... It was a BIG HIT !
1/2 lb Hickory smoked bacon
3 green onions
16oz ricotta cheese
White truffle oil
2 head belgium endive
1. Cook 1/2 pound of hickory smoked bacon until very crisp pat with paper towel to remove excess fat
2. Cool to room temperature and corsely chop
3. Chop 3 scallions
4. Incorporate bacon, scallions and 2 tablespoons of white truffle oil (spring of this ingredient its worth it ).
5. With 16 oz of ricotta cheese - chill for at least 1 hour
6. Separate the leaves from the head of endive
7. Fill each endive with a tablespoon of the cheese mixture
8. Garnish with sliced red cherry tomatoes
9. Drizzle with a little truffle oil
Serve with a lightly oaked Chardonnay.
Two Lake Geneva locals with a two glass minimum... simply put, we're the Wine Guys!