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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/

 

Vinho Verde + Asian Cuisine = The Perfect Pair #3

It can be tough to pair Asian food with win, but Vinho Verde is up to the challenge. Bibimbap pairs well with fruity wines, like this Vinho Verde Alvarinho. The subtle sweetness helps tame the spice and in this case, hwae dupdap is almost like a light salad. Check out the last of our custom recipe pairings from Food Republic and New York Chef Esther Choi of hot-spot Mokbar. The pairing is delicious!

Vinho Verde + Asian Cuisine = The Perfect Pair #2

Asian cuisine can be hard to pair with wine. Luckily Vinho Verde offers the perfect mix of fruit flavors, low alcohol and slight sweetness to be the perfect foil, even for spicy dishes. We partnered with Food Republic and New York Chef Esther Choi of hot-spot Mokbar to create three custom pairings of her spicy, flavor-packed South Korean dishes with Vinho Verde. The results are delicious. Check out the second of these three fun recipes and wine pairings:

 

Photo Credit: Jenny Adams

A Side of Sweet Pairs Vinho Verde With Entertaining Dishes

Baked-Potato-Skins-Spicy-Easy-0211

We partnered with A Side of Sweet to pair Vinho Verde wines with  great recipes for entertaining. Vinho Verde’s light body and approachable flavor profile make these wines very adaptable and great for a crowd.

Try these recipes and wine pairings for your next gathering, they are sure to please!

A Side of Sweet Pairs Vinho Verde With Summer Dishes

A Side of Sweet_green gazpacho

We partnered with A Side of Sweet to pair Vinho Verde wines with these great summer recipes. Vinho Verde’s great acidity and balance of fruit flavors with mineral notes make these great food wines, adaptable to pairing with all manner of dishes.

Try these recipes for your next outdoor, summer dinner party to give it a touch of class!

Vinho Verde  + Asian Cuisine = The Perfect Pair

It can be tough to pair Asian food with win, but Vinho Verde is up to the challenge. We partnered with Food Republic and New York Chef Esther Choi of hot-spot Mokbar to create three custom pairings of her spicy, flavor-packed South Korean dishes with Vinho Verde. The results are delicious. Check out the first of these three fun recipes and wine pairings:

Photo credit: Jenny Adams