3 Shrimp Dishes and Vinho Verde – Food52

We partnered with Food52 to bring you these three shrimp recipes and Vinho Verde wine pairings!

Food52’s test kitchen chef found different styles of preparation and seasonings to best highlight the range of Vinho Verde wines. They’ve been thinking of Portugal in the kitchen lately, as it has become a hot travel destination. This inspired these three quick shrimp dish recipes.  Try Classic Garlic Grilled Shrimp, Spicy Chorizo and Shrimp Stew or Piri Piri shrimp with your favorite wines tonight!

Check out the blog post with recipe instructions and background here

Check out the video of all three recipes and pairings here

Find Vinho Verde wines in your area and stay tuned for news about a special retail promotion we have happening this spring!

Domesticate ME!’s Roasted Butternut Squash Tostadas

Drink pink (Vinho Verde) and celebrate the holidays with a scrumptious tostada recipe from Domesticate ME!

 

“Happy Christmas week, party people!

I’m pleased to report that I’ve really been crushing my holiday to-do list this year. The Christmas tree is lit and decorated (and it just happens to be the tallest/bushiest fir to have ever graced Chateau Logena’s living room), I’ve finished most of my shopping, and my lips have been a seasonally appropriate shade of red since Thanksgiving.

I’ve also managed my annual viewings of The Holiday, Elf and Love Actually ahead of schedule, which is quite a feat given my enthusiastic presence on the holiday party circuit of late. (In case you were wondering, the latter was my favorite this cycle. I watched it on my flight back from California on Sunday and shamelessly snotted all over Logan’s shoulder for two straight hours. If you don’t weep when Colin Firth proposes in shoddy Portuguese, you are a Grinch. No tostadas and wine for you!) My apartment smells like Pot of Christmas, and I even went to see the Rockettes high kick to my favorite holiday jamz this year!!

Long story short, I’m practically bursting at the seams with Christmas spirit. And I haven’t even opened any presents yet…

On top of the aforementioned Buddy the Elf activities, I’ve been busy busting out my favorite holiday foods and booze over the past few weeks. I obviously respect the classics—nothing says Christmas quite like foolproof crostini, triple crème brie, grapefruit-rosemary mules, and Ina’s beef tenderloin—but I’ve also been experimenting with a few slightly less traditional recipes, including these Roasted Butternut Squash Tostadas with Hummus, Caramelized Onions and Goat Cheese.

These winter tostadas were born out of a craving for a nourishing, shareable meal that was light, yet still celebratory. I originally envisioned the vegetarian smorgasbord of hummus, caramelized onions, butternut squash, goat cheese, pomegranate and thyme as a tartine, but I decided to go the tostada route since I happened to have my favorite corn tortillas on hand. Not to toot my own holiday horn, but it was a truly excellent call. Thin, oven-crisped tostada shells let the toppings shine and add an addictive crunch to each sweet and savory bite.

I highly recommend serving these tostadas as a simple dinner or family lunch(??!), especially since they come together rather quickly, and you can use your favorite store-bought hummus if you’re feeling lazy and/or rushed. I went with a classic hummus, but if you’re feeling spicy, I urge you to consider a chipotle version. A little kick is never a bad thing, especially when you’ve got the caramelized sweetness of butternut squash and creamy goat cheese to balance the heat. Just don’t skimp on the thyme. It may seem frivolous, but it adds a certain game-changing je ne sais quoi in the flavor department. Trust me.

Given that it’s the holiday season and Vinho Verde month, I’ve got a fabulous wine pairing for this fine recipe, and it’s, wait for it…a rosé. I know some of you think that rosé is a summer sip, but I’m a strong proponent of drinking pink wine year-round, especially a slightly more full-bodied one. I’ve become a big fan of Vinho Verde rosés, which are lively, fresh, and so easy to pair with lighter meals, and I urge you to consider adopting my winter rosé habit. The Tojeira Rosé, which is well balanced with a bit of fizz, is the perfect complement to these tostadas, but the Gazela Rosé is an equally great choice if the Tojeira is not available in your area. Both are delightful and over deliver for their (very accessible) price point.

Cheers to you and yours, friends! May your week be filled with all manner of love and deliciousness.”- Domesticate ME!

 

We wish you a festive holiday season. To get the full recipe visit Domesticate ME’s blog: http://domesticate-me.com/roasted-butternut-squash-tostadas-with-hummus-caramelized-onions-and-goat-cheese/

Domesticate ME!’s Recipe for a Healthy Holiday

“So, yeah. I’m aware that this isn’t the most “seasonally appropriate” post, but you know I like to buck convention. Plus, I’m working an important angle here. As tempting as it is to consume primarily cheese, chocolate, and bourbon from Thanksgiving through New Year’s, it’s best to be a responsible human being and balance one’s indulgences with some good, nourishing meals. And that, friends, is where this delightful superfood salad comes in. #breaktheinternet

This salad tastes like I want to feel during the holiday season: light, bright, and just a little bit spicy. The salad itself is a smorgasbord of color and texture, and the foolproof broiled salmon pracspicy-asian-salmon-salad-vinho-verdetically melts in your mouth, but it’s the dressing that’s the real star here. Semisweet with a solid kick, you’re going to want to douse anything and everything in the umami-flavored awesomeness. And you should. (It does double duty as salad dressing and fish marinade in this recipe, but it would also be great on everything from soba noodles to roasted cauliflower. Just throwing that out there.)

If you’re not a salmon fan, feel free to apply this recipe’s easy broiling technique to your favorite firm white fish, or sub chicken cutlets or flank steak for the salmon, and cook the meat in a grill pan or cast iron skillet. Vegetarians and vegans, definitely try this with tofu or seitan if you like. You must always do you.

Given that it’s Vinho Verde Month here on Domesticate ME!, I created this recipe to pair with one of my favorite Vinho Verde Wines, the Afectus Loureiro 2015. What I’ve come to love most about Vinho Verde whites is that their great acidity and light body make them the perfect accompaniment to meals that are notoriously tricky to pair with wine, especially Asian-inspired dishes that are heavy on the spice. A chilled glass of the refreshing, citrusy Afectus Loureiro balances the sriracha-induced heat in this salad, and better yet, it transforms the entire meal into a celebration.

So get thee to the grocery market and wine shop, and share this salad and a bottle of Vinho Verde with the people you love. ‘Tis the season, after all.” – Domesticate ME!

Get the recipe and other amazing tidbits from Domesticate ME! here: http://domesticate-me.com/spicy-asian-salmon-salad/

 

Sommeliers Speak Vinho Verde: Introducing Sommelier Chris Horn

The second Sommelier in our Sommeliers Speak Vinho Verde series is Chris Horn, the Wine Director at Purple Café & Wine Bar in Seattle, Washington. Join the conversation using the hashtag #SommsSpeakVV!

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Q: Why is Seattle a good market for Vinho Verde?

A: Because we like oysters and seafood. The cuisine of Vinho Verde and the Pacific Northwest share a lot of flavor profiles.

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Q: When do you recommend Vinho Verde to your patrons? Any favorite pairings?
A: It’s a good aperitif wine to start the evening. I like it with ceviche.

 

Check out this easy ceviche recipe from Kitchy Kitchen and see for yourself why Chris Horn recommends this food and wine pairing: http://www.thekitchykitchen.com/vinho-verde-ceviche-sponsored-wines-vinho-verde/

It’s Casual Friday from Domesticate ME!

This December, Wines of Vinho Verde has partnered with Domesticate ME to bring you mouthwatering food & wine pairings and holiday tips. Today’s all about keeping it casual. For easy and delicious finger food, Serena made a Butternut Squash Crostini and paired it with a glass of Vinho Verde. See an excerpt below!

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“TGICasual Friday, friends! We have badass finger food and all kinds of exciting internet things to chat about today, so let’s get right to it.

First order of business: Butternut Squash Crostini with Brussels Sprouts and Pomegranate. These sassy little numbers are one of my favorite bites in recent memory—and given last week’s epic T-Day feast, that’s saying a lot. A LOT, dammit. The flavors of sweet and savory butternut squash, earthy Brussels sprouts, and sweet-tart pomegranate are a match made in holiday heaven, but to really do this recipe justice, I feel the need to break things down for you layer by insanely delicious layer.

Starting with the butternut squash puree! Cubed squash gets tossed with a little olive oil, cinnamon, and salt, roasted until tender and lightly caramelized, then blitzed with creamy ricotta to fluffy, spreadable perfection. (I like to go all out and use a whole milk Buffalo ricotta, but calorie counters may use skim ricotta if they must.) That silky madness is slathered on crisped slices of seeded baguette and topped with a petite mound of shaved and lightly charred Brussels sprouts. Each crostini is finished with a few juicy pomegranate arils and BOOM. Teeny-tiny bites of heaven.

Flavor fireworks excluded, what I love most about this recipe is that each element can be fully prepped in advance (puree made, sprouts sautéed, pomegranate seeded, and baguette toasted), so that all you’ll have to do come party time is assemble the crostini. And assembly shouldn’t take you more than 15 minutes, max, even after the requisite pre-party glass of vino. WHOOP.

Speaking of vino, you know I’ve been looking to up my wine game these days, and I’m very excited to announce that December will be Vinho Verde Month on Domesticate ME! Vinho Verde is a well-known wine-producing region in northwest Portugal, and it produces some fabulous wines that I’ve had the pleasure of learning about and tasting of late. There’s been a real quality revolution in the region over the past few decades, which has translated to some exciting varietal (aka single grape) wines in addition to the traditional blended styles that Vinho Verde is famous for, and I’m very excited to help spread the word.

The most notable thing about these wines is that they’re incredibly versatile. Their refreshing acidity and light body means that they pair well with a wide variety of cuisines, including those tricky ones that are big on spice and heat (i.e. Asian and Mexican). I have a feeling you’ll share my Vinho Verde obsession—especially since the wines really over deliver for their very approachable price—and I can’t wait to share some of my favorite bottles and recipe pairings over the next few weeks. We’re all going to be fancy wine experts!!

p.s. This crostini would be delightful with any Vinho Verde wine, but I’m partial to the Quinta da Lixa Pouco Comum Alvarinho 2015. It’s light and fruity nature plays very well with the sweetness of the butternut and pomegranate.” – Domesticate ME

For more on Domesticate ME and the full recipe plus other fun tips for Casual Friday, check out the full blog post: http://domesticate-me.com/casual-friday-butternut-squash-crostini-with-brussels-sprouts-and-pomegranate/

The Perfect Pairing: Clams and Vinho Verde

Vinho Verde, the bright, fragrant, wine from Portugal is an ideal partner for any seafood dinner. Food & Wine magazine highlights the wine in this deliciously simple Littleneck Clams Steamed in Vinho Verde recipe created by Abraham Conlon from Fat Rice in Chicago. Conlon uses Vinho Verde to add a “bright, delicious flavor to his briny clams.” Not to mention the wine you use in the recipe is great to drink along side the clams at dinner!

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Sound good to you? Find the recipe here: http://www.foodandwine.com/recipes/littleneck-clams-steamed-vinho-verde