Crab Cake with Roma Salsa and Lemon Butter + Spicy Thai Peanut Noodle Salad

Crab Cake with Roma Salsa and Lemon Butter + Spicy Thai Peanut Noodle Salad

by: Rachael Tanis

Crab Cakes adapted from: Stop and Smell the Rosemary, Noodle Salad adapted from: The Food Chronicles
The Wine Dive recommends Simply Naked Moscato to be paired with this dish.

2 cups diced Roma tomatoes

1/2 cup diced yellow onion

1/4 cup chopped fresh cilantro

1 Tablespoon minced garlic

1/4 cup fresh lemon juice

2 Tablespoons fresh lime juice

1 Tablespoon salt

1/2 teaspoon pepper

1 lemon, peeled and quartered

1 shallot, minced

1/4 cup white wine

1 bay leaf

1 1/2 teaspoons whole black peppercorns

2 cups (4 sticks) unsalted butter, cut into pieces

1 1/2 teaspoons salt

2 Tablespoons olive oil

1/2 cup diced red bell pepper

1/2 cup green bell pepper

1/2 cup diced yellow onion

1/2 teaspoon minced garlic

2 Tablespoons Creole mustard

2 Tablespoons Worcestershire sauce

pinch cayenne pepper

1/4 teaspoon Old Bay seasoning

1 tablespoon salt

1/2 teaspoon pepper

1 cup seasoned bread crumbs

2 large eggs, lightly beaten

1 1/2 pounds fresh lump crab meat, shells removed

1/2 cup minced green onions

1 tablespoons olive oil 

1 tablespoon unsalted butter

Roma Salsa:

Combine the tomatoes, onion, cilantro, garlic, lemon juice, lime juice, salt and pepper in a small serving bowl. Cover and chill.

Lemon Butter: 

Combine the lemon, shallot, white wine, bay leaf, and peppercorns in a heavy saucepan. Reduce the liquid over low heat until the mixture is almost dry. Strain the liquid, removing the bay leaf, peppercorns, and any large lemon pieces. Whisk the butter into the strained lemon mixture, allowing to melt. Add the salt and whisk well. Set aside and keep warm.

Crab Cakes: 

Heat 2 tablespoons of olive oil in a large skillet. Add the bell peppers, onion, and garlic. Saute until tender. Add the mustard, Worcestershire, cayenne, Old Bay seasoning, salt and pepper, and stir to combine. Add the bread crumbs and saute for 1-2 minutes Remove from the heat. Place the mixture in a large bowl and fold in the eggs, stirring to blend. Stir in the crab meat and green onions and mix well. Chill for 30-40 minutes. Shape the mixture into 6 large crab cakes. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet. Saute the crab cakes on both sides until golden brown. Add an additional 1 tablespoon of olive oil and 1 tablespoon of butter to each new batch to cook. Remove onto a plate and keep warm.

Spicy Thai Peanut Noodle Salad

1 Tablespoon + 1 teaspoon peanut oil

2 teaspoons minced garlic

2 cups crunchy peanut butter

2 teaspoons crushed red pepper flakes

1 cup chicken broth

1 Tablespoon + 1 teaspoon cider vinegar

1 Tablespoon + 1 teaspoon corn syrup

2 Tablespoons soy sauce

1 Tablespoon + 1 teaspoon Sriracha, or to taste

2 Tablespoons peanut oil

1 1/2 teaspoons minced fresh ginger

1 teaspoon minced garlic

10 ounces matchstick carrots

10 ounces broccoli slaw

1/4 cup water

2 cubes chicken bouillon

1/2 cup sliced green onions

8-12 ounces rice noodles, cooked and drained

Peanut sauce: 

Heat the peanut oil over medium heat in a medium saucepan. Add the garlic and saute. Add the peanut butter and stir until well blended. Add the remaining ingredients and bring to a boil, stirring until smooth. Remove from the heat and set aside.

Noodle Salad:

Heat the oil in a large skillet over medium-high heat. Add the ginger and garlic and saute. Add the carrots and broccoli slaw. Stir-fry for 2-3 minutes. Add the water and chicken bouillon cubes, stir to dissolve. 

Remove from the heat, stir in the green onions and noodles, toss. Drizzle with the peanut sauce, as desired.

To serve: 
Spoon Lemon Butter onto a serving plate, place a crab cake on Lemon Butter, and top with a spoonful of Roma Salsa. Add Spicy Thai Peanut Noodle Salad on the side.

Butter & White Wine Poached Seafood on Pasta with Pancetta, Parsley & Crispy Leeks

Butter & White Wine Poached Seafood on Pasta with Pancetta, Parsley & Crispy Leeks
by Sarah Kwan
The Wine Dive recommends Simply Naked Sauvignon Blanc to be paired with this dish.

For each serving:

Fried Leeks:
1/4 leek, cleaned and julienned in 3" lengths
1 Tablespoon corn starch
1 Tablespoon all-purpose flour
oil for frying

Mix the corn starch and flour in a bowl. Toss in the leeks until evenly coated. Fill a pot 2" deep with oil, and heat the oil to 350F.

Fry the leeks in small batches until golden.Drain the leeks on a paper towel.

Butter & White Wine Poached Seafood:
2 Tablespoons butter
2 cloves garlic, halved
1/4 onion, sliced
1/4 cup white wine (I used an off-dry pinot gris; pinot grigio would also be lovely)
4 mussels
4 large scallops
4 large shrimp

In a pot, melt the butter, then add the garlic and onion, sweating over medium heat until translucent. Add the white wine and bring to a simmer, then add the mussels and cook, covered, for 2 minutes. Add the scallops and shrimp to the pot and cook for another 3 minutes, covered, flipping halfway. Remove the seafood from the cooking liquid and set aside. Strain the cooking liquid, discarding garlic and onion, and reserve liquid for sauce.

Pasta with Pancetta & Parsley:
1 cup dry pasta (fusilli or gemelli)
2 strips pancetta, sliced into lardons
2 Tablespoons flat-leaf parsley, coarsely chopped
1 Tablespoon butter
2 teaspoon flour
1/4 cup cream

Cook the pasta in salted water until al dente. Strain and rinse to remove extra starch.
Fry the pancetta until crispy and drain on a paper towel.

In a pan, combine the butter and flour with a fork, stirring over medium heat to make a light roux.
Add reserved cooking liquid from the seafood, stirring, until it is well combined and thickened. Stir in the cream until the mixture has a smooth consistency.

Toss the pasta in the sauce, add the crispy pancetta and parsley, and mound on a plate. Arrange the seafood over the pasta, and top with the fried leeks.

Fondue-Stuffed Chicken in Bread Crust with Garlicky Broccoli and Cauliflower

Fondue-Stuffed Chicken in Bread Crust with Garlicky Broccoli and Cauliflower 

by Julie Kozarsky

The Wine Dive recommends Simply Naked Merlot to be paired with this dish.

For bread crust: 

20 ounces bread flour 

12 ounces water 

1 teaspoons salt 

1 tablespoon olive oil 

1/2 teaspoon instant or active dry yeast

In a large bowl or a stand mixer, combine all ingredients. Mix with a spoon (or the paddle attachment) until uniform. When blended, knead by hand on a floured surface for about ten minutes (or with the dough hook for five minutes or so). Mist the dough ball with olive oil and place in a covered bowl to rest while you complete the rest of the prep. You could also do this the day before and keep the dough refrigerated overnight.. Just be sure to take the dough out an hour or two before you want to cook.

For fondue-stuffed chicken: 

4 boneless, skinless chicken breasts 

8 ounces Gruyere or Emmenthaler cheese, or a mixture of the two 

1/2 cup dry white wine 

1 clove peeled garlic 

2 Tablespoons cornstarch 

1 Tablespoon kirsch 

1/2 cup chopped Granny Smith apple 

1 tablespoon chopped parsley 

1 teaspoon salt 

1/2 teaspoon ground black pepper 

1 Tablespoon chopped fresh parsley 

1 egg and 

1 Tablespoon water, optional

Slice each chicken breast lengthwise, beginning from the thin side. Cut horizontally not quite through, leaving the last part intact, so that the breast opens up like a book. Lay the breast flat, sandwiched between plastic wrap, and pound until the breast is thin and as even as you can make it. Season the breasts with salt, pepper, and parsley.

Rub the raw peeled garlic clove around the sides and bottom of a medium saucepan. Add the cheese, wine, cornstarch, and kirsch to the pan. Cook over low heat, stirring constantly, until a smooth sauce forms. It will be thick due to the cornstarch.

Now, assemble the chicken rolls. Open each pounded chicken breast and spread fondue sauce and a fourth of the apple mixture on top, then roll it up.

Divide the bread dough into four portions. Stretch each portion out like pizza dough, and place a chicken roll inside. Seal the edges of the dough around the roll. If desired, mix the egg and water together and then brush with egg wash. Use a sharp knife to cut a little vent on top of each. Place rolls onto a sheet pan and bake at 300 for 35-40 minutes, or until 160F inside.

For Garlicky Broccoli and Cauliflower: 

1/2 head broccoli 

1/2 head cauliflower 

4 cloves garlic, minced 

2 Tablespoons butter 

2 Tablespoons olive oil salt and pepper to taste

Cut the broccoli and cauliflower into bite-size florets, then steam for about five minutes (until crisp-tender). Meanwhile, in a medium skillet, heat the butter, oil, garlic, salt, and pepper over medium-low heat. When the garlic is fragrant, turn off the heat. Toss steamed veggies in the garlic oil, then serve alongside the chicken.

Serves four.

Salmon Pie with Caramelized Onions Sorrel Sauce

Salmon Pie with Caramelized Onions Sorrel Sauce

by Maurita Plouff 
The Wine Dive recommends Simply Naked Chardonnay to be paired with this dish.

Menu item: Individual salmon pies with caramelized onions and sorrel sauce

There are only three simple components: the salmon filling, a sorrel sauce, and the pastry top. I've included a recipe for my basic pastry, but you could certainly use puff pastry for a more glamorous touch. If you start with cooked salmon and use pre-made pastry, this pie will go together in less than 5 minutes. Note that the recipe is written for a full size pie with a rustic pâte brisée crust, but could easily be portioned into individual pies. 

Part 1: Prep the Pastry

I used a simple 3-2-1 pâte brisée recipe, which I’ll give here. Remember you can use refrigerated or frozen pastry for simplicity’s sake. 

• 6 ounces all-purpose flour  (3 parts by weight)
• generous pinch salt
• 1 stick (4 ounces) unsalted butter, very cold, cut in 1/2″ pieces  (2 parts)
• 1 to 2 Tablespoons ice water  (1 part)

Mix the flour and salt – I use a food processor, so stick them in and pulse it once or twice. Add the chunks of cold butter, pulse again 6-8 times, until the mixture looks like coarse meal, with some pieces of butter up to pea-sized. 

Add ice water 1 tablespoon at a time, pulsing until the mixture just begins to clump together.

Remove the mixture, mound it on a clean surface. Gently shape the mixture into a disk, wrap it loosely, and refrigerate it until you’re ready to roll it out.

Part 2: The Salmon Filling (quantity given serves 4)

If you have any cooked salmon, this is a perfect place to use it. 

about 1 1/4 pounds salmon fillet

a bunch of fresh dill

1/2 cup white wine

1 large Spanish onion, thinly sliced

1 Tablespoon unsalted butter

First, cook the salmon. Preheat the oven to 425˚ or so. Put the branches of fresh dill on the bottom of a baking dish, and place the salmon, skin side down, on top. Pour the white wine around the salmon. Cover the dish with foil, and bake for about 10 minutes. Remove from the oven, uncover, and set aside. The fish will be almost cooked through.

While the salmon is cooking, melt the butter in a skillet. Add the sliced onion, stir it to coat it, and cook over medium-low heat, until golden and beginning to caramelize.

Take a pottery or Pyrex pie dish, and grease it lightly. Take the cooked salmon, cut it into rough chunks, and add it to the cooked onions in the skillet. Mix gently, and transfer the salmon/onion mixture to the pie dish - or into 4 prepared ramekins, for individual pot pies.

Reduce the oven temperature to 400˚ while you make the sauce.

Part 3: The Sorrel Sauce

1 Tablespoon unsalted butter

one bunch sorrel leaves (I like sorrel a lot, so I used a large bunch)

about 1/2 cup white wine

1/2 – 3/4 cup heavy cream

Stack the sorrel leaves, roll them up side-to-side like a cigar, then slice crosswise into thin pieces (a chiffonade). In the same skillet you used for the onions, without bothering to wipe it out, melt the butter. Add the sorrel leaves, and let them cook a bit. Stir them often; they’ll melt into a sludgy green mass. When the leaves are wilted, add the wine. I used the liquid that was left in the fish-baking dish, and I’d suggest you do that, too. Cook it down a bit, and when the liquid is reduced by half, add the heavy cream. Cook that down a bit, too, and when you’re pleased with the texture, add it to the fish and onions in the pie dish. Combine gently, to distribute the sauce evenly.

Part 4 at last: Finishing the Pie! 

1 egg, beaten lightly with 1 teaspoon water

Now it’s time to put the crust on top and bake that pie. If you made your own crust, roll it out on a lightly floured board. Transfer the crust – no matter whether it’s homemade or packaged – to the top of the filling in the pie dish, leaving a 3/4 inch overhang. Fold any excess under all around, then flute the edges. Score the top of the pie with at least 2-inch long cuts, so that the steam from the cooking pie filling can escape. Make the cuts pretty any way you like them, I used chevrons in this pie.

If you have any leftover bits of pastry, you can shape them decoratively and stick them on top of the pie in some pleasing pattern.

Brush the top of the pie with the egg to make a glossy crust.

Put the pie on a baking sheet, in case of any spillover. Bake the pie at 400˚ for 25-30 minutes, until the pastry is golden and the filling is bubbling. Let cool for at least 5 minutes before serving.

Pasta a la Chicken Cordon Bleu with Roasted Pear Tomatoes

Pasta a la Chicken Cordon Bleu with Roasted Pear Tomatoes

by Linda Mire
The Wine Dive recommends Simply Naked Chardonnay to be paired with this dish.

For the Chicken:
2 boneless chicken breasts

2 cups chicken broth

2 Tablespoons freshly squeezed lemon juice

Black pepper

Season the chicken breasts with black pepper on both sides. Poach the chicken breast in broth and lemon juice for about 20 minutes. Cool and diced into bite size pieces

For the Sauce:

1 stick butter (no salt)

1 Tablespoon garlic, finely chopped

½ cup flour

½ cup Riesling 

2 cups milk

1 cup grated Swiss cheese or White Cheddar cheese

1 cup grated Parmesan cheese

1 cup grated Mozzarella cheese

¼ teaspoon Slap Ya Mama Hot Cajun Seasoning

¼ teaspoon white pepper

2 poached boneless chicken breasts (diced into bite size pieces)

1 cup ham (diced into bite size pieces)

Chicken broth

Melt the butter over low heat. Add the garlic and saute for 1 minute. Add the flour and continue to stir. Add the wine and continue to stir. Slowly add the milk, continue to stir. Add all of the cheese, stirring constantly. Add a small amount of chicken broth (you want a thick sauce, so just a splash or two). Add the Slap Ya Mama and white pepper, continue to stir. Add the chicken and ham, continuing to stir. Take off the heat.

For the Pasta:

16 ounces of Lumiconi pasta, cooked according to the package directions and drained.

Add the pasta to the sauce and gently mix until all the pasta is coated with the sauce.

For the Roasted Tomatoes:

2 cups pear tomatoes, sliced in half

½ cup parsley, finely chopped

¼ cup bread crumbs

¼ cup jarred Parmesan cheese

1 teaspoon garlic powder

Pinch of salt

Pinch of pepper

2 Tablespoons olive oil

Line a cookie sheet with parchment paper. In a bowl, toss the tomatoes and parsley with the olive oil and spread out in single layer on the parchment-lined cookie sheet. Combine the bread crumbs, Parmesan, salt, pepper and garlic powder. Sprinkle over the tomatoes. Bake at 350F for 15 minutes.

To Assemble the Plate:

Place a 2 ½ inch biscuit round in the middle of the plate. Fill with the Roasted Tomatoes. Spoon the Pasta around the biscuit round. Remove the biscuit round. Generously sprinkle with Slap Ya Mama Hot Cajun Seasoning.

Smoky Shellfish Stew with Fennel and Chorizo and Garlicky Croutons

Smoky Shellfish Stew with Fennel and Chorizo and Garlicky Croutons

by Deanah Kim 
The Wine Dive recommends Simply Naked Chardonnay to be paired with this dish.

Serves 2

2 Tablespoons extra virgin olive oil, divided, plus more for serving

4 ounces Chorizo, halved lengthwise and sliced into half moons

1 medium onion, julienned

½ medium fennel, cored and thinly sliced; fronds reserved for garnish

5 cloves garlic, 4 thinly sliced and one cut in half

1 teaspoon pimentón (Spanish smoked paprika)

1 Tablespoon tomato paste

½ cup red wine

14.5-ounce can of petite diced tomatoes

½ cup clam juice

½ cup low- sodium chicken stock

1 Turkish bay leaf 

½ French baguette, sliced on the bias

12 littleneck clams, scrubbed

½ piund dry sea scallops

½ pound shrimp, peeled and deveined

1 teaspoon Sherry vinegar

Kosher salt and pepper, to taste

1) Preheat the oven to 400°. Heat 1 tablespoon of olive oil in a 10-inch straight-sided sauté-pan over medium-high heat. Add the chorizo and cook until the fat has rendered and the chorizo is crispy, about 5 minutes. Remove from the pan and reserve. Do not clean the pan.

2) In the same pan, add the onion, the fennel and ½ tsp of salt and cook until softened, about 5 minutes. Reduce the heat to medium, add the sliced garlic and the pimentón and cook for about a minute or until the garlic becomes fragrant. Stir in the tomato paste and incorporate it well with the vegetables. Add the red wine and cook until reduced by half, about 5 minutes. Add the diced tomatoes, clam juice, chicken stock and bay leaf and let simmer, covered, for about 20 minutes.

3) Meanwhile, make the croutons. Brush the remaining tablespoon of olive oil thinly on the baguette slices. Arrange the slices on a baking sheet and toast in the oven until golden, about 10 minutes. Remove the croutons from the oven and immediately rub them with the cut side of the remaining clove of garlic. Set aside for serving.

4) Add the clams to the stew and simmer, covered, until the clams just open, about 5 to 10 minutes, checking every minute after 5 minutes and transferring opened clams to a bowl with tongs or a slotted spoon. (Discard any unopened clams after 10 minutes.)

5) Lightly season the shrimp and scallops and add to the stew. Cover and gently simmer until just cooked through, about 5 minutes. Discard the bay leaf and return the clams and reserved chorizo to the pan to reheat. Add the vinegar and adjust seasoning if needed. Stir in reserved fennel fronds, saving some for garnish.

6) Serve the stew in large soup bowls accompanied by garlicky croutons. Drizzle each dish with additional olive oil and fennel fronds if desired.

Lamb Shanks Braised in Red Wine

Lamb Shanks Braised in Red Wine
by Judy Dawson 
The Wine Dive recommends Simply Naked Cabernet Sauvignon to be paired with this dish.

4 lamb shanks, trimmed
2 Tablespoons extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 garlic cloves, minced
1 1/2 cups dry red wine (I used Merlot)
2  14.5-ounce cans diced tomatoes with basil, garlic & oregano
1 sprig rosemary

Heat a large Dutch oven over medium heat with the olive oil.  Sprinkle the lamb with salt & pepper and cook for about 3 to 4 minutes on each side, until browned. Remove from the pan. Add the garlic and lightly saute. Add the wine, tomatoes, and rosemary. Cook for 2 minutes, then add the lamb shanks back into the pan. Cover the pan, reduce the heat and simmer for 45 minutes. Turn the lamb over and simmer for 45 more minutes or until meat is done. Serve over Parmesan polenta, with sauteed kale as a side dish.

Pan-Seared Quail & Red Wine Risotto with Arugula, Anjou Pear, Pomegranate and 15 Year-Old Balsamic

Pan-Seared Quail & Red Wine Risotto with Arugula, Anjou Pear, Pomegranate and 15 Year-Old Balsamic
by Sarah Kwan

The Wine Dive recommends Simply Naked Cabernet Sauvignon to be paired with this dish.

When plated, this quail, with its legs outstretched, looks as if will dance right off your plate and into your mouth. The bitterness of the arugula perfectly cuts the richness of the risotto, pomegranate provides tart bursts of fresh juice, and the pear adds sweetness and crunch.

For each serving:

Quail:
1 quail (the ones I used averaged 4.75 ounces)

1 allspice berry

1/8 teaspoon grains of paradise

1/4 teaspoon salt (sea or kosher)

1 clove garlic, peeled & halved

1 sprig thyme

Partially debone quail:

-remove the neck

-pull the skin back until you locate the wishbone. Cut around the wishbone with a sharp knife, then pull out with fingers.
-find and sever shoulder joints.
-with fingers and a small knife, separate the breast meat from the bone; do the same at the back, until you reach the thighs.
-remove torso bones.

Rinse the quail and pat dry with a paper towel.

In a spice grinder or mortar & pestle, crush together the allspice, grains of paradise, and salt.

Rub the salt/spice mixture all around the outside of the quail.

Fold up the sprig of thyme to fit, and place thyme and garlic inside the cavity.

Allow the quail to rest for 4-6 hours.

Red Wine Risotto:
100 gram arborio rice

12 gram unsalted butter

150 ml chicken stock, heated until simmering

150 ml dry red wine, warmed (I used a full-bodied, extra dry 2008 Montecillo Crianza la Rioja)

50 gram Spanish onion, minced

50 gram coarsely grated Parmesan

12 ml unsalted butter

1/4 teaspoon 15-year old balsamic vinegar

salt to taste

In a pot, melt 12 gram of butter over medium heat until sizzling, then add the onion and cook, stirring, until the onion is translucent.

Add the rice and stir to coat the rice grains with butter, cooking for 2 minutes.

Add a third of the red wine, stirring, until liquid is completely absorbed. Repeat until the wine is gone.

Add the chicken stock in thirds, stirring constantly until liquid is absorbed each time before adding more. Cook until rice is al dente - tender but still chewy in texture.

Remove from the heat and stir in 12 gram of butter, Parmesan and balsamic vinegar. Add salt to taste.

Cooking the quail:
1 Tablespoon duck fat

Melt the duck fat in a pan over medium heat.

Place the quail breast side down and sear for 5 minutes, pressing down slightly, so that all of the skin makes contact with the pan.

Flip and cook for 6 minutes, pressing down for 3 minutes on one leg, then the other. If the wings are not crisped, position bird so that the wings become crispy as well - approximately 30 seconds for each wing.

Set aside and let rest while you plate the risotto.

Assembly:
1 1/2 Tablespoons pomegranate arils

handful of arugula leaves

anjou pear (or a mildly sweet, firm and slightly crisp variety with a thin skin), cut into matchsticks

3/4 teaspoon 15-year old balsamic vinegar

Place a few leaves of arugula in the bottom of the plate. Heap risotto on top and scatter the remaining arugula on top.

Scatter the pomegranate arils over the risotto.

Top the risotto with the pear.

Halve the quail lengthwise and remove the garlic and any twigs from the thyme. Place one half on the risotto cut side down; then the second on top with the leg pointing up, tucking the second piece between the wing and leg of the first half to keep it upright.

Finish with a ring of balsamic vinegar, and serve.

White Wine Artichoke Tapenade with Capers and Parmesan Cheese

White Wine Artichoke Tapenade with Capers and Parmesan Cheese

by Susan Whempner
The Wine Dive recommends Simply Naked Pinot Grigio to be paired with this dish.

This is a super easy dish that's full of wonderful, tangy flavor. It's perfect with garlic rolls and a nice salad.

2 jars (6 ½ ounces each) marinated artichoke hearts, drained well

3 garlic cloves
¼ cup capers, drained well
1 Tablespoon fresh lemon juice
1/4 cup olive oil
1/3 cup white wine (I used Pinot Grigio)
1/3 cup freshly shredded Parmesan cheese, plus more for sprinkling on top
½ teaspoon salt
¼ teaspoon freshly ground pepper
12 ounces. bow tie pasta, cooked and drained

In a large pot, cook the pasta according to the package directions. While the pasta is cooking, combine the artichoke hearts, garlic cloves, capers, lemon juice, olive oil, white wine, Parmesan cheese, salt and pepper in a food processor and pulse until combined. Set aside. When the bow ties are done, drain and toss the hot pasta with the tapenade. Top each serving with additional Parmesan.

Stuffed Peppers in Merlot Tomato Sauce with Pasta

Stuffed Peppers in Merlot Tomato Sauce with Pasta

by Christine Adams
The Wine Dive recommends Simply Naked Red Blend to be paired with this dish.

For the Peppers:

4 large sweet bell peppers

1 1/2 cups cooked rice 

1 pound ground beef, 80% is perfect

1 sweet Italian sweet sausage link, casing removed

1 chopped onion

2 Tablespoons chopped garlic

1 Tablespoon dry oregano

1/2 teaspoon kosher salt

10 grinds black pepper

For the Sauce:

2 Tablespoons minced garlic

1 chopped onion

2 cans ground peeled tomatoes

1 cup Merlot

Make the Sauce:

In a medium saucepan, saute the onion and minced garlic in olive oil, until soft, about 5 minutes. Add the tomatoes and wine. Simmer for 1 hour, uncovered.

Make the Peppers: 

In a large fry pan, brown the ground beef, sausage, onion, and chopped garlic. Add the oregano, salt and pepper. Add the rice and mix. Add 2 -3 ladles of the sauce, mix well, adding enough sauce to make it wet, but not soupy.

Remove tops of the peppers and set aside. Remove the seeds and membrane. Stuff the peppers with meat mixture, fill to the top and place in a baking dish, standing up. Top each pepper with the sauce and place the pepper caps on top. Cover and place in the oven for 2 1/2 - 3 hours.

Seared Scallops over Celery Root “Farroto” with Green Beans and Toasted Almonds and Orange-Champagne Vinaigrette

Seared Scallops over Celery Root “Farroto” with Green Beans and Toasted Almonds and Orange-Champagne Vinaigrette
by Deanah Kim
The Wine Dive recommends Simply Naked Pinot Grigio to be paired with this dish.

Serves 2 to 3

Ingredients:
½ shallot, finely minced
½ orange, zested and juiced
1 Tablespoon Champagne vinegar
1 Tablespoon honey
2 Tablespoons extra virgin olive oil
3 Tablespoona butter, separated
½ small onion, finely diced
½ cup farro
2 cloves garlic, minced
½ medium celery root (celeriac), peeled and cut into ½ inch dice (about 1 ½ cups)
½ cup dry white wine
2 cups low sodium chicken stock, more as needed
4 ounces fresh green beans, blanched and cut into ¾ inch pieces (about 1 cup)
¼ cup slivered almonds
2 Tablespoons freshly grated Parmesan cheese
2 Tablespoons parsley, finely chopped, more for garnish
Kosher salt and pepper, as needed
10 – 12 ounces dry-packed sea scallops

1) Make the vinaigrette: In a medium bowl, whisk together the shallot, orange zest and juice, vinegar, honey and olive oil until well combined. Set aside.

2) Melt 1 tablespoon of butter in a 10-inch, straight-sided sauté pan or skillet over medium heat. Add the onion and sweat gently until translucent, about 5 minutes. Add the farro and continue to sweat until the farro is lightly toasted, about 3 minutes.

3) Add the garlic and celery root; increase the heat to medium-high and pour in the white wine. Season with ½ tsp Kosher salt and pepper to taste. Stir and cook until most of the wine is absorbed and the pan is almost dry. Add the chicken stock and bring to a boil. Reduce the heat to medium-low, and simmer until the farro and celery root are cooked through, about 18 to 20 minutes, stirring frequently.

4) Meanwhile, melt 1 tablespoon of butter in a 10-inch skillet over medium heat. Add the almonds and toast, stirring frequently until browned, about 5 to 7 minutes. Remove from the pan and reserve in a small bowl; wipe out the skillet and set aside.

5) Add Parmesan to the celery root-farro mixture. Add the blanched green beans, the reserved toasted almonds, parsley and mix until well incorporated. Thin with additional chicken broth if the mixture appears dry; it should be wet and loose but not soupy. Check the seasoning and adjust with additional salt and pepper to taste. Hold warm over low heat on the stove.

6) Melt the remaining 1 tablespoon of butter in the wiped out 10-inch skillet over medium high heat. Liberally season the scallops with salt and pepper on both sides. When the pan is hot, and the butter begins to look golden, add the scallops to the pan and cook on one side, undisturbed, for about 1 ½ to 2 minutes. Using tongs, flip the scallops over to the second side and continue to cook for an additional 1 ½ to 2 minutes.

7) Divide the farrotto onto 2 or 3 plates. Place the seared scallops over the farrotto and drizzle the reserved vinaigrette over the dish. Sprinkle with additional chopped parsley, if desired.

This recipe was inspired by my love for seafood, passion for seasonal ingredients and healthful cooking.

· I absolutely LOVE seafood of every kind- from fin fish to mollusks and crustaceans, from raw to steamed, broiled, grilled or smoked, I could eat it for every meal. This recipe shows that scallops, generally perceived as a luxurious ingredient reserved for dining out on special occasions, are simple to cook successfully at home. And, its quick-cooking time makes it easy to turn a weeknight meal into something very special.

· Ingredients taste their absolute best when they are in their peak season. This is also when they offer the most flavor and nutritional value and when they are the most affordable. Currently, in this fearsome winter weather in Rochester, NY, there is nothing I find more comforting than a plate of savory and earthy celery roots.

· I firmly advocate that one should only eat foods that taste good; however eating delicious foods need not come at the expense of eating healthfully and providing one’s body with the nourishment it needs. Most importantly, it need not be DIET food. In this recipe, white rice is swapped out for farro, an ancient whole grain which provides a nutritional advantage as well as a delectable chewy texture. The addition of green beans further ups the healthful factor, while the toasted almonds provide healthy fats and crunch. The use of butter complements the sweetness of the naturally lean scallops and enriches the entire dish.

This recipe is perfect for shoppers who, even in the midst of very busy lives, place a high value on eating foods that offer flavor combinations of restaurant quality without the price tag, that are made from fresh and seasonal ingredients, that come together with minimal effort in the kitchen and encourage sitting down together and connecting with family members at meal times.

I think shoppers are looking to try new foods with exciting ingredients, but want familiar and accessible presentations. This dish presents novel seasonal ingredients in an appealing way, looks healthy and clean, and has a wonderfully delicate and slightly nutty aroma from the celery root. Shoppers are also savvier now about seeking ingredients that offer more nutritional “bang for the buck,” such as the whole grain farro in this recipe. Lastly, I think shoppers are drawn to dishes that come together with minimal effort in the kitchen so that the time saved can be enjoyed in sharing the meal with loved ones.

After struggling with an eating disorder for 11 years of my adult life, living with restriction and deprivation, I have been in recovery for the past 10 months. During my recovery I have struggled to find dishes that are both nutritional and satisfying, comfort dishes that I can be comfortable with. Creating and cooking recipes like this that use wholesome, fresh and seasonal ingredients helps me to feel nourished rather than deprived in both body and soul. Recipes like this have helped me learn how to eat more intuitively and in my road to recovery. I wanted to take this opportunity to share this recipe and communicate that inspiring, healthful, and nourishing meals can be had at home without spending lots of money and too much time in the kitchen.

Rustic Chorizo Meatloaf with Dark Roux Riesling Gravy

Rustic Chorizo Meatloaf with Dark Roux Riesling Gravy

by Linda Mire

The Wine Dive recommends Simply Naked Merlot to be paired with this dish.

For Pintos:

1 1/2 pounds fresh pintos, rinsed and drained *

5 ounces boneless pork tenderloin, cut into small cubes

3 slices of bacon, finely chopped

3 dried Guajillo chiles, rehydrated and finely chopped

1 ½ teaspoon adobo chili powder

1 ½ teaspoon chili powder

1 ½ teaspoon cumin

1 ½ teaspoon sea salt

1 ½ teaspoon black pepper

1 ½ teaspoon Mexican oregano

4 cloves of garlic, finely chopped

1 medium white onion, finely chopped

1 ½ cup beer

1 carton low sodium beef broth

Place all ingredients in a crock pot except for beef stock. Gently mix. Pour enough beef stock over mixture just to completely cover. Cook on high for 2 ½ hours. Reduce to low and cook additional 5-6 hours.

*Dried pintos can be used. Just follow the instructions on the package to soak overnight.

For Cornbread:

2 packages (6 ounces) yellow cornbread mix (do not use sweet)

2 eggs slightly beaten

1 1/3 cups of milk

13 threads of saffron

1/3 cup canned green chiles, drained and finely chopped

1/3 cup jarred roasted red peppers, drained and finely chopped

½ cup jarred pickled jalapenos, drained and finely chopped

½ teaspoon chili powder

½ teaspoon black pepper

Preheat the oven to 400F. Heat 1/3 cup of milk in a microwave for 45 seconds (watch it so it doesn't bubble over). Place the saffron threads in the milk and let steep for 20 minutes. In a bowl, combine all of the ingredients including the saffron threads in the milk. Gently mix. Lightly grease a 12x8x2 ½ pan. Pour the mixture into the pan and bake for 20-25 minutes, until the cornbread is lightly brown.

For Chorizo: 

(adapted from Cowgirl Chef)

1 pound ground pork

1 Tablespoon chili powder

1 Tablespoon paprika

1 teaspoon Mexican oregano

1 teaspoon garlic powder

½ teaspoon cinnamon

2 Tablespoons red wine vinegar

1 teaspoons sea salt

Mix well by hand.

For Meatloaf:

1 pound ground round

1 pound homemade chorizo (see above recipe)

½ teaspoon black pepper

½ cup white onion, finely chopped

½ green pepper, finely chopped

1 tablespoon garlic, finely chopped

¼ cup jarred pickled jalapenos, finely chopped

½ cup bread crumbs (very fine)

2 eggs, slightly beaten

Combine all ingredients and mix well by hand. Spray four 8-ounce round cocottes with cooking spray. Divide the meat mixture between the cocottes. Bake at 350F for 45 minutes. Remove from the oven and let stand for 5 minutes. Using a knife, loosen the edges. Invert onto plate with a paper towel to drain off the grease.

For Wine Sauce:

1 stick butter

1/2 cup flour

2 Tablespoons olive oil

½ cup onion

½ cup celery

¼ cup green peppers

2 Tablespoons garlic

½ cup Riesling

1 carton low sodium chicken stock

First make a dark roux. Melt the butter in a small pan over medium heat. Slowly add the flour to the melted butter. Stir constantly until the mixture is a nice dark brown. Place in a bowl and set aside.

Heat the olive oil and add the onion, celery, green pepper and garlic to the pan. Saute over medium heat until the onion is translucent. Reduce the heat to low and add the wine. Cook for five minutes over low heat. Add ½ cup of roux, stir well. Add ½ cup chicken broth, stir well … repeat until you have incorporated all your roux and you have the desired consistency. The gravy should be thick.

For Collard Greens:

One bunch of collard greens (about 8 leaves).

1 Tablespoon finely chopped garlic

2 Tablespoons olive oil

1 cup of low sodium chicken broth

Trim stems from the collard greens. Wash the leaves thoroughly, then pat dry. Roll each leaf into a cigar shape and cut into ¼-inch ribbons. Heat the olive oil in a pan. Saute the garlic over low heat for about a minute. Add the collard greens and saute for about 2 minutes, coating each ribbon with the oil. Add the chicken broth. Reduce the heat to low and simmer the collards for 30 minutes.

To Assemble:

1.Carefully place a meatloaf round in the gravy and coat well with the gravy.


2. Place the gravy coated meatloaf round in the middle of large plate (approximately 11”)

3. Add small spoonful of gravy on top of the meatloaf.

4. Plate the pinto beans around the meatloaf.

5. Place a small spoonful of the collard greens on top of the pintos, repeat every 2 inches. I got seven spoonfuls around the plate. When looking at plate you will have pintos, collards on top of pintos, pintos, collards on top of pintos, pintos, collards on top of pintos…

6. Place a spoonful of the collards on top of the meatloaf.

7. Using a 2 ½-inch biscuit cutter, cut a round of the cornbread.

8. Rest the cornbread on the side of the meatloaf.

9. Repeat. You will have four plates/servings.

Seared Scallops with Shiraz-Blood Orange Glazed Beet and Arugula Salad and Toasted Walnut Couscous

Seared Scallops with Shiraz-Blood Orange Glazed Beet and Arugula Salad and Toasted Walnut Couscous
by Julie Kozarsky

The Wine Dive recommends Simply Naked Chardonnay to be paired with this dish.

For the scallops:
1/2 pound large dry sea scallops
Grapeseed oil (or other neutral oil)

For the wine-glazed beet and arugula salad:
1 small to medium beet
olive oil
2-4 ounces arugula
1/4 cup medium-bodied red wine, such as Shiraz or Merlot
juice of one blood orange (or substitute a regular orange if you can't find it)
2 Tablespoons butter

For the couscous:
1/2 cup couscous
1 1/2 cups chicken stock or water
1 Tablespoon butter
Walnut oil
1/2 cup whole walnuts

For all three components, you will need salt and pepper to taste.

For the wine-blood orange glazed beet and arugula salad:

Preheat your oven to 400 degrees. Scrub the beet, wrap it in tinfoil, and roast for an hour or two, until tender when pierced with a fork. At this point, the skin should slip right off. Allow it to cool, then peel the beet and dice it. In a small saute pan heated over medium heat, saute the beets in a little olive oil, salt, and pepper, until heated through. Add the Shiraz and orange juice. Allow the liquid to come to a boil and bubble away until it reduces and coats the beets. Add the butter and turn the heat down to low, stirring frequently until the beets are coated in glaze.

Meanwhile, toss the arugula in a little olive oil, salt, and pepper. Top with glazed beets.

For the couscous:
In a small or medium saucepan, bring the water to a boil. Season it with salt, pepper, butter, and walnut oil. Add the couscous, stir once, and turn the heat off. Cover the saucepan with its lid and allow it to steam for five minutes.

Meanwhile, toast the walnuts in a small saute pan over medium heat. Allow them to cool, then chop them finely.

Lift the lid and fluff the couscous with a fork after the five minutes are up. Stir in most of the chopped walnuts, reserving some for garnish.

For the scallops:
Heat a large cast-iron saute pan over medium-high heat. Season the scallops with salt, pepper, and just a little bit of oil. When the pan is hot, sear the scallops, allowing them to cook for a couple of minutes on each side. Be sure to leave them alone and not nudge them until they're browned! Then flip and brown on the other side.

To serve:

Plate the couscous and top with reserved chopped walnuts. Plate the beet and arugula salad, and top with scallops. This portion will serve two adults.

Enjoy.