Lemon Garlic Shrimp and Ferro Bowls

2020-01-13 15:00:25

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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.

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Chocolate pairs SOooooooo nicely with a red wine!

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Chocolate Truffles

2020-01-17 04:47:02

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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

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Manchego Stuffed Mini Peppers

2020-01-13 14:05:42

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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

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Check out the Winexpert LE19 releases!