Recipe: Lemon Garlic Shrimp and Ferro Bowls

Recipe: Lemon Garlic Shrimp and Ferro Bowls

Lemon Garlic Shrimp and Ferro Bowls
Write a review
Print
Ingredients
  1. 1 1/2 cups dry Farro
  2. 3 tablespoons olive oil, divided
  3. 1 tablespoon minced garlic
  4. 1 tablespoon finely grated lemon zest and lemon juice
  5. 1 teaspoon dried oregano
  6. Pinch hot pepper flakes
  7. 1 pound large shrimp, thawed and peeled, tails removed
  8. 1 bunch kale, stemmed and torn (about 8 cups)
  9. Salt and pepper
  10. 1 1/2 cup grape tomatoes, halved
  11. Crumbled feta cheese and quartered black olives (optional)
Instructions
  1. Cook farro in a large pot of boiling salted water according to package directions or until tender. Drain well.
  2. Meanwhile, whisk 2 tablespoons olive oil with garlic, lemon zest, lemon juice, oregano, and hot pepper flakes. Add shrimp and toss to coat.
  3. Heat remaining oil in a large skillet over medium heat. Add kale; cover for one minute. Season with salt and pepper. Cook, stirring often, until wilted. Remove to bowl and reserve.
  4. Increase heat to medium high. Add shrimp with marinade and cook, stirring often, for 2 to 3 minutes or until shrimp are pink. Add tomatoes and cook for one minute to warm slightly. Return kale to skillet; toss to coat.
  5. Divide hot ferro between serving bowls. Top with skillet shrimp mixture. Garnish with feta and olives to taste.
Notes
  1. Replace farro with 3 cups of another grain such as hot could barley, brown rice, or quinoa.
Wines By Design https://www.winesbydesign.biz/
 

Check out the Winexpert LE19 releases!

Recipe: Chocolate Truffles

Recipe: Chocolate Truffles

Chocolate pairs SOooooooo nicely with a red wine!

We like the En Primeur Malbec, the Eclipse Old Vine Zinfandel, or a nice GSM (Grenache, Syrah, Mourvèdre) with this…

(Hint: You remember that Valentine’s Day is coming, right?)

Chocolate Truffles
Write a review
Print
Ingredients
  1. 16 oz. milk chocolate, chopped coarsely
  2. 2/3 c. heavy cream
  3. 1/2 c. red wine (see post for recommendations), room temperature
  4. 1 TB unsalted butter, melted
  5. 1/2 c. unsweetened cocoa powder (optional) OR
  6. 10 oz. melting chocolate
Instructions
  1. In a medium bowl, heat the chocolate in the microwave in 30 second intervals, stirring each time until the chocolate is fully melted.
  2. In a small saucepan, heat the heavy cream just until it starts to steam.
  3. Pour the heavy cream in the bowl with the melted chocolate and stir, slowly, until fully combined. If the chocolate starts to stiffen, microwave another 30 seconds as needed and continue stirring. This process can take a bit of time, so don’t worry if it doesn’t happen right away.
  4. Once the cream and chocolate are combined, slowly stir in the red wine and butter. Once fully mixed, cover tightly and let stand for 30 minutes at room temperature before transferring to the refrigerator. Chill until firm – at least 4-6 hours.
  5. Line a baking sheet with a silicon mat or parchment paper. Place the cocoa powder in a shallow bowl OR melt the melting chocolate according to manufacturer instructions.
  6. Scoop out rounded tablespoons of the chilled mixture and roll into a ball. Working quickly, coat it either in the cocoa powder or melted chocolate and shake off the excess before placing on the baking sheet.
  7. Keep chilled until ready to serve.
Adapted from Away from the Box
Adapted from Away from the Box
Wines By Design https://www.winesbydesign.biz/

 

 

Recipe: Manchego Stuffed Mini Peppers

Recipe: Manchego Stuffed Mini Peppers

Manchego Stuffed Mini Peppers
Write a review
Print
Ingredients
  1. 12 multicolored mini bell peppers
  2. 1 tbsp olive oil
  3. pinch of salt & pepper
  4. 4 oz cream cheese, softened
  5. 1 cup shredded Manchego cheese
  6. 1/3 cup finely choppee Manzilla olives (with pimentos)
  7. 1/3 cup mayonaisse
  8. 2 tbsp finely chopped parsley
  9. 1 large clove garlic, minced
  10. 1/4 tsp smoked or Spanish paprika
  11. Toasted sliced almonds and additional parsley (optional)
Instructions
  1. Preheat grill to medium-high (400 F / 200 C).
  2. Halve peppers, remove seeds and ribs but keep stems intact for presentation. Toss with oil, salt, and pepper. Place peppers on grill, cut-side-down. Grill for 2 minutes or just until slightly charred on cut sides. Remove to a tray, arrange cut-side-up.
  3. Blend cream cheese with Manchego cheese, olives, mayonaisse, parsley, garlic, and paprika until well combined. Pipe or spoon cheese mixture into pepper halves. (Peppers can be made ahead and reserved in refrigerator for up to two days.)
  4. Line grill with foil; place peppers, stuffed side up, on grate. Cook, barbecue lid down, for 6 to 7 minutes or until cheese is oozy and bottoms are lightly charred. Let stand for at least 5 minutes before serving. Serve warm or at room temperature. Garnish with almonds and parsley (if using).
Notes
  1. To prepare peppers in an oven, preheat oven to 400°F (200°C). Arrange oiled peppers, and cooked, on a parchment lined baking sheet. Bake for 8 to 10 minutes or until peppers are softned and cheesy is oozy.
  2. Pair with LE19 Terremoto Tempranillo
Adapted from Winexpert
Adapted from Winexpert
Wines By Design https://www.winesbydesign.biz/

 

 

Check out the Winexpert LE19 releases!

Recipe: Summer Drinks – Slushie

Recipe: Summer Drinks – Slushie

Slushie
Write a review
Print
Ingredients
  1. 1 Bottle chilled white wine
  2. 5 cups of frozen or fresh tropical fruits of your choice
  3. 1 cup tropical flavored soda or fruit juice of your choice
  4. A handful of ice
Instructions
  1. Put all ingredients into a blender and blend until smooth
Notes
  1. We like a Sauvignon Blanc, but use whatever floats your boat (or slushie)!
Wines By Design https://www.winesbydesign.biz/

Recipe: Summer Drinks – Spritzer

Recipe: Summer Drinks – Spritzer

Wine Spritzer
Who doesn't like a spritzer?
Write a review
Print
Ingredients
  1. 1 parts club soda
  2. 1 part chilled white wine
  3. 4-5 ice cubes
Instructions
  1. Add a squeeze of lemon or lime and couple zests to bring out the natural citrus flavors in the wine.
Notes
  1. Feel free to experiment with different citrus flavors.
  2. We like a Riesling with this!
Wines By Design https://www.winesbydesign.biz/

 

Recipe: Sorbet

Recipe: Sorbet

 

Sorbet
Write a review
Print
Ingredients
  1. 1 pound of fresh strawberries, chopped
  2. 1 pound of fresh blackberries
  3. 2 cups of sugar
  4. 1 1/4 cups of dry red wine (we suggest using En Primeur Winery Series Chile Merlot)
  5. 2 tablespoons of balsamic vinegar
  6. 1 1 inch piece of fresh ginger, sliced
  7. 1 teaspoon vanilla
  8. 1/2 teaspoon salt
  9. Whipped cream
Instructions
  1. In a large saucepan combine the first eight ingredients. Cook and stir over medium-high heat until fruit softens and sugar is dissolved.
  2. Remove from heat; let mixture cool to room temperature. Remove ginger slices; discard.
  3. Working in batches, transfer wine mixture to a blender. Cover and blend until smooth. Transfer blended mixture to a 13×9 inch dish or pan. Cover and freeze overnight.
  4. When ready to serve, scoop sorbet into wine glasses. Top with whipped cream and enjoy!
Adapted from RJS craft winemaking
Adapted from RJS craft winemaking
Wines By Design https://www.winesbydesign.biz/