Blogs, Recipes

White Wine & Saffron Cod

This Cod with White Wine Saffron Sauce is truly an incredible dish! It sounds fancy, but you can make this dish in under an hour. Saffron is a favorite of mine. I will admit that it is kind of expensive, but a little goes a long way and it is delicious!

What is saffron?

You know I love reading the history of the food I make so when I started my research on Saffron, I was amazed! Saffron is one of the most precious spices in the world. The threadlike red stigmas and the yellow color they impart are quite literally the stuff of legend

Each flower produces only three threads (stigmas) of saffron, and it blooms for only one week each year. The saffron must be harvested—by hand!—in the mid-morning, when the flowers are still closed in order to protect the delicate stigmas inside. It takes about 1,000 flowers to produce just one ounce of saffron. That’s why it’s a little pricey! 

The deep reddish threads (stigma) of the crocus turn a deep yellow when they come in contact with liquid. Saffron is used mainly in Persian and Mediterranean cuisine. You can’t possibly make a paella without saffron.  

Interesting & Fun Facts

In ancient Egypt it was used as a perfume dye and  medicine. It also had a religious use: saffron cakes were used as offerings to the gods.  In ancient Mesopotamia, saffron was used as both an aromatic and an aphrodisiac.  According to Greek mythology, the god Hermes accidentally struck his friend Croco lethally wounding him. In the spot where blood dripped, Hermes touched his sword and flowers began to grow.  These flowers were, well… crocuses! Another reference in Greek mythology has Zeus sleeping on a bed of saffron. It was also thrown on the beds of newlyweds in Ancient Rome (Remember saffron’s aphrodisiac use in ancient Mesopotamia?) LOL. 

I really think you will enjoy this dish, the combination of flavors is absolutely amazing! It makes for a beautiful dish on a special occasion or a regular weeknight dinner! I served it on Christmas Eve with homemade pasta. And on a weeknight, over a bed of sautéed garlic spinach! 

Now for the wine pairing?

Scout & Cellar 2019 GALLIVANT ROSÉ, it is 35% Syrah, 65% Zinfandel. Lively and refreshing with strawberry, red cherry and fresh melon balanced by limestone on a dry, well-textured frame with a clean finish. For this rosé, grapes were hand-picked from 30-year-old vines. The juice began fermentation in temperature-controlled stainless steel tanks and finished in neutral French Oak barrels. The wine then aged for 3 months in stainless steel before bottling, unfined and lightly filtered.

INGREDIENTS

  • 1 lb cod fillet 
  • 2 tbsp extra virgin Spanish olive oil
  • ½ small onion, diced
  • 3 shallots, diced
  • 4 garlic cloves, minced 
  • 1 small red habanero, diced 
  • 1 medium size red bell pepper, cut into strips
  • 1 tsp saffron threads
  • 1 teaspoon lemon zest
  • ½ cup white wine
  • 1 cup chicken broth 
  • 1 tablespoon tomato paste 
  • Salt & pepper to taste 
  • Fresh chives, optional 

INSTRUCTIONS

Cut the cod fillet into 3 or 4 evenly sized pieces and season them with salt and black pepper. 

Heat a large pan over a medium-high heat and add 2 tablespoons of extra virgin olive oil, 

Add the onions and cook until translucent.

Add the garlic and shallots, sauté for 3 minutes.

Add red pepper and habanero, sauté for 3 minutes.

Add lemon zest and saffron threads, stir to coat the sauteed vegetables. 

After mixing it all together add 1/2 cup of white wine and broth, give it a gentle mix. 

Once the wine/broth comes to a boil add the tomato paste and stir to combine. 

Place the cod fillets into the pan and place a lid on the pan, 4 minutes later remove the lid and flip the cod fillets and place the lid back on the pan. 

After another 3-4 minutes remove the pan from the heat, add the cod fillets to a dish and spoon the white wine saffron sauce over the fillets. 

Garnish with fresh chives, enjoy!

http://www.scoutandcellar.com/whiskawaykitchen
Blogs, Recipes

Sticky Salmon in Parchment Paper

If you’re looking for an easy, delicious and healthy dinner, this salmon in parchment paper is the perfect recipe. The salmon is cooked in a parchment paper pouch creating an almost mess free dinner that’s not only easy, but yummy! Best part? It’s ready in just about thirty minutes. Just mix up a handful of pantry staples, pour over top, fold up the parchment paper, and bake. Every bite is sweet and savory!

We’ve been looking for ways to reduce our calories and eat healthier. In this recipe, you’ll notice Liquid Aminos and may be asking yourself, what is that? 

Liquid Aminos look and taste similar to soy sauce. It is made by fermenting coconut sap with salt and water or treating soybeans with an acidic solution to break them down into free amino acids. It adds a savory, salty flavor to meals and is naturally vegan and gluten-free. You can find it at most grocery stores. Can’t find Liquid Aminos, you can use Soy sauce. 

So here’s the story behind the parchment paper. I wanted to make an easy clean up dish- it’s been a crazy week. So I thought I’d make salmon in a foil packet. I opened my pantry and to my surprise… No foil! I’ve been reading about French cuisine and I remember reading about Salmon en Papillote, which translates to Salmon enveloped in paper! I had plenty of parchment paper and so this recipe was born!

By cooking the salmon in a parchment paper packet, you’re creating an envelope for your food to cook inside of. Not only does this save on mess and dishes, but cooking your food in parchment steams the food and cooks everything in their own juices. Cooking food this way preserves nutrients and creates an insane amount of flavor because all of the aromas are trapped inside. You can add vegetables into the packet with the salmon. I served mine with side salad.

How to make the parchment paper packet?

  1. Creating the packet isn’t difficult, but it requires a particular shape and folding technique. 
  2. Fold a 12-by-16-inch piece of parchment in half, then cut it so that it’ll be shaped like a heart when you unfold it.
  3. Cut a 12-by16-inch piece of parchment paper for each piece of salmon you’re cooking and fold it in half. Using scissors, cut the folded paper into half of a heart, then unfold. 
  4. Brush both sides of the paper lightly with olive oil.
  5. Place your salmon to one side of the creased line down the middle of the heart. Pour the sauce over the salmon. 
  6. Fold the other half of the heart over the salmon. Starting at the pointy end—the bottom of the heart—fold the edge of the parchment paper in small, overlapping triangles. This helps create a tight seal, making sure that the salmon will cook in its own juices and not dry out or lose flavor.
  7. And that’s it! Just transfer each packet to a dinner plate, cut a small opening in the paper, pull apart the packet and devour the contents. You’ll barely even need to wash the plates.

Looking for a wine?

Scout & Cellar Hushkeeper Pinot Gris is the perfect pairing! Zippy-yet-balanced with lemon, pear, and underripe pineapple on a medium-bodied frame with a bright finish. For this Pinot Gris, grapes were picked by hand from dry-farmed vines planted over 30 years ago. After harvest, the grapes were pressed and placed in stainless steel vessels where they fermented for 3 weeks. The wine then aged in stainless steel until bottling, unfined and lightly filtered with natural bentonite clay.

Now that you know all the whys and hows, let’s get cooking!

INGREDIENTS:

  • 1 pound salmon
  • 1/4 cup Lite Maple syrup (yes the kind for pancakes)
  • 3 cloves garlic, minced
  • 1 shallot, finely diced
  • 2 tablespoons Liquid Aminos (or reduced sodium soy sauce)
  • 1 tablespoon seasoned rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon Sriracha, optional
  • 1 teaspoon red pepper flakes
  • Freshly ground black pepper, to taste
  • Parchment paper

INSTRUCTIONS:

Preheat the oven to 375 degrees F. 

Line a baking sheet with foil.

In a small bowl, whisk together honey, garlic, soy sauce, rice vinegar, sesame oil, ginger, Sriracha and pepper, to taste.

Take two pieces of parchment paper, fold in half, and cut a half-circle starting at each crease. They should look similar to a heart-shape when unfolded. 

Brush each piece of parchment with olive oil on both sides.

Place the one piece of salmon in the middle of one side of a prepared parchment paper. 

Pour the ginger syrup mixture over the salmon. Save the rest of the sauce for serving. 

Fold the other half of the circle over and seal the parchment edge by making overlapping folds around the edge. At the end, fold the last crease in the opposite direction of the rest to ensure it seals. 

Repeat with the second piece of prepared parchment and remaining ingredients. 

Place pouches on a baking sheet.

Place into the oven and bake until cooked through, about 15 minutes.(Baking time may need to be adjusted depending on the thickness of the salmon).

Remove from the oven and allow to sit for 5 minutes before cutting open parchment. 

The salmon is done when it flakes easily with a fork.

Drizzle the salmon with the leftover sauce. 

Serve immediately.

http://www.scoutandcellar.com/whiskawaykitchen

Blogs, Recipes

Sausage Pizza Stuffed Tenderloin

I love pork tenderloin as you can tell from many of my posts. When prepared correctly, pork tenderloin is quite juicy and flavorful. It also is great reheated. 

Pork tenderloin is perfect for an easy dinner, but when you butterfly it and stuff it with a delicious filling, it gets even better.

I love creating new stuffings for it. We love pizza but are trying to cut out some carbs so I thought why not stuff a pork tenderloin with our favorite pizza toppings! And BOOM, this Sausage Pizza Pork tenderloin was born! 

Pair this meal with Scout and Cellar  2018 DOVE HUNT DOG PINOT NOIR and you have yourself a delicious fancy but simple dinner! 

Not a wine drinking, pair this with Coppertail’s Free Dive IPA. 

Ingredients

  • 1 Pork Tenderloin, garlic herb marinated
  • 1/s lb. Italian sausage
  • ½ Yellow Onion, diced
  • 8 oz. Mushrooms, rough chop
  • 3 garlic cloves, chopped
  • 1 tablespoon Italian seasoning
  • ½ teaspoon salt
  • Pepper to taste
  • 8 oz. Shredded Mozzarella cheese
  • ½ cup of flour
  • Parsely, chopped, optional
  • Parmesan cheese, shredded, for serving
  • 2 cups Tomato sauce, for serving

Instructions

Preheat the oven to 350˚F. 

Heat 2 tablespoons olive oil in a large skillet over medium heat. 

Saute the diced onion,until translucent. 

Add the mushrooms, italian seasoning, 1/2 teaspoon salt, and pepper to taste; cook until the mushrooms are soft, about 4 minutes. 

Add the garlic and cook for 1 minute. 

Remove from the heat. 

Add the Italian sausage to the same skillet and cook until browned. 

Remove from heat and place on a plate lined with a paper towel to drain the grease. 

Butterfly the pork: Make a 1-inch-deep incision down the length of each tenderloin; do not cut all the way through. Open the meat like a book so the tenderloins lie flat.

Cover the pork with plastic wrap; pound with the flat side of a meat mallet until about 1/2 inch thick, starting from the middle and working outward. 

Sprinkle ½ of the  mozzarella cheese over the tenderloin. 

Spread the onion and mushroom mixture over the cheese.

Spread the sausage on top of the  onion and mushroom mixture. 

Sprinkle the rest of the mozzarella on top of the sausage. 

Starting with a long side, tightly roll up each tenderloin. Secure the seams with the toothpicks or tie with twine. 

In a large dish, pour ½ cup of flour and spread out. 

Carefully roll the rolled stuffed tenderloin in the flour, covering all sides. 

Heat the same skillet over medium heat and add 2 Tbsp oil. Once oil is hot, place tenderloin in the skillet (toothpick-side-down) and sear about 2 minutes per side (6-8 minutes total). Transfer the skillet with the tenderloin to the oven and bake at 350˚F for 18-20 min or until an instant read thermometer reads 145-150˚F in the thickest portion of the meat.

Transfer to a cutting board, brush with the pan drippings and rest 10 minutes before slicing into rings. Brush with pan drippings for more flavor and garnish with parsley if desired.

Slice into rings and drizzle tomato sauce over top with a sprinkle of Parmesan cheese.

Blogs, Recipes

MOJO PORK

Every Christmas, my family has a smorgasbord of Italian and Spanish dishes. And Mojo pork is always on the table.  This recipe has become my go to for easy slow cooker meals..

This recipe is juicy, succulent with garlic and citrus  and melt-in-your-mouth tender. The pork is SO tender and juicy on the inside, while deliciously crisp and golden on the edges! I love it over yellow rice, in tacos or used to make a Cuban sandwich. And the best part is, you make this in the slow cooker so it cooks all day and will be ready when you get home from work. 

I have to admit, it has taken me many failed attempts and trying a variety of different recipes before finally creating this one and falling in love. It was all worth it! My secret little ingredient is Coca Cola! It really lifts the pork to bolder and better flavors! The orange juice and lime juice combo tenderizes the pork, while the natural sugars in the juices and the coke combined turn what would be just another pulled pork recipe, into heaven in your mouth! The trick to getting crispy edges, after shredding the pork, pop it in the oven on boil for 5-10 minutes until the meat is gold brown and crispy!

Pair this with Scout & Cellar Clean-Crafted™ 2018 L’ORIGINAL SPARKLING ROSÉ. 

A vibrant raspberry in color with fine, fizzy bubbles and notes of candied cherry, macerated strawberry, blood orange and cantaloupe on a full-bodied frame with a mouth-coating finish.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1/2 cup orange juice
  • 1/2 cup lime juice
  • 1/4 cup Coke
  • 1 1/2 teaspoons salt
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1/8 teaspoon black pepper
  • 7 cloves garlic , peeled and smashed
  • 1 medium sweet onion , sliced thin
  • 2 bay leaf
  • 3 pound pork shoulder roast
  • Limes and Cilantro for garnish

Instructions

In a medium bowl, whisk together the oil, orange juice, lime juice, salt, cumin, oregano, red pepper flakes, pepper, and garlic.

Make slits in the pork with a paring knife and rub liberally all over with the oil mixture.

Place pork in the slow cooker, along with the onion and bay leaf. Pour the remaining juices from the bowl over the pork.

Cover and cook on low for 8 hours.

Transfer pork to a cutting board and let cool slightly. Using two forks, shred into thick chunks.

Transfer the pork to a baking sheet lightly sprayed with cooking oil spray (or lined with aluminium foil or parchment paper).

Pour 1 ladle full (about 1 cup) of the liquid from the slow cooker over the pork to season. 

Broil for 5-10 minutes on high heat until the meat becomes golden browned and crispy on the edges.

Season with a little extra salt and pepper if desired. Pour over more of the slow cooker juices once the meat has crisped for added flavor, just before serving!

Serve over rice or as tacos.

Blogs, Recipes

Blue Cheese Burgers with Red Wine-Onion Jam and Crispy Beer Battered Onion Rings

Are you looking for a delicious Memorial Day recipe? Look no more!

Burgers are one of summer’s classic dishes and an ever-popular pick at backyard barbecues everywhere! Not only are these burgers a cinch to make but they are the tastiest burgers you will ever eat! 

I love using Italian sausage in my burgers! It is a  smart shortcut, because the meat is already seasoned. Caramelized red onions are tasty in their own right, but simmered in a sweet/spicy mix of red wine, honey and herbs, they turn into the most delicious jam ever. And it is a perfect addition to these Blue Cheese Burgers!

Brian and I love to top these burgers with homemade Beer Battered Onion Rings! I included our recipe below. It’s delicious! Not a beer fan? Sub in any other carbonated beverage, including ginger ale, club soda or your favorite soft drink.

INGREDIENTS

  • 1 pound ground sirloin
  • ½  pound ground Italian sausage
  • 2 tablespoons canola oil
  • Kosher salt and freshly ground black pepper
  • 4 ounces blue cheese, crumbled
  • 6 tablespoons unsalted butter, softened
  • 4 hamburger buns, split

Red Wine-Onion Jam Ingredients

  • 2 tablespoons olive oil
  • 2 medium red onions, halved and thinly sliced
  • 1 cup red wine
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 2 teaspoons finely chopped fresh thyme leaves
  • Kosher salt and freshly ground black pepper

INSTRUCTIONS

Heat your grill to high heat.

Mix the meat and blue cheese in a large bowl until combined. 

Shape the meat into four burgers, each about 1 inch thick.

Brush with oil and season with salt and pepper on both sides.

Place the burgers on the grill and grill until golden brown, three to four minutes. 

Turn the burgers over and continue grilling to medium, about three minutes longer. 

Remove the burgers to a plate and let rest while you grill the buns.

Butter the cut sides of the buns and season with salt and pepper. Place on the grill, butter side down, and grill until lightly golden brown, about 30 seconds.

Place the burgers on top of the bun and spoon some onion jam on each burger. Top with the buns and serve immediately.

Red Wine-Onion Jam

– makes 3/4 cup –

Heat the oil in a medium sauté pan on the grates of the grill or on a stovetop over medium-low heat.

Add the onion and cook until soft, stirring occasionally, about 10 minutes.

Add the wine, vinegar, honey, and thyme and simmer, stirring occasionally, until the liquid has evaporated, five to seven minutes. Season with salt and pepper.

Remove from the heat and let cool to room temperature. 

The jam can be made two days in advance and stored in an airtight container in the refrigerator. Bring to room temperature before serving.

Crispy Beer Battered Onion Rings Ingredients

  • 2 cups all-purpose flour, divided
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 1/2 cups (12 ounces) pale ale beer 
  • 2 large yellow onions
  • Vegetable oil, for frying

INSTRUCTIONS

In a large bowl, whisk together 1 1/2 cups of flour with the paprika, garlic powder, salt and pepper. Whisk in the beer until the mixture is well combined. Let the batter rest at room temperature for 10 minutes.

While the batter rests, cut the tip off of the stem side of the onions then remove the peel. Slice the onions horizontally into 1/2-inch-thick rings and toss them with the remaining 1/2 cup of flour.

Add the vegetable oil to a large, heavy-bottomed pot (Dutch oven) to a depth of 2 inches and heat it over medium-high heat until a deep-fry thermometer reaches 375°F.

Working in batches, dip the onion rings into the prepared batter, shaking off any excess, then immediately drop them into the hot oil. Be careful not to overcrowd the pot. Allow the onions to cook in the oil, flipping them once to guarantee even browning, for a total of about 3 minutes. Remove the onions with a slotted spoon and transfer them to a paper towel-lined plate.

Immediately season them with salt. Repeat the coating and frying process, returning the oil to 375°F between batches, with the remaining onions.

TIPS: 

When measuring beer, don’t include the foamy head in your measurement. 

Shake off as much of the excess batter as possible when coating the onion rings in order to get the best ratio of onion to batter.

Blogs, Recipes

PAN FRIED WHITEFISH WITH ARTICHOKES, OLIVES, AND CHERRY TOMATOES

It’s almost summer and what goes with summer. FISH, well at least here in Florida! Light and flavorful pan fried fish always reminds me of summer. 

The sauce is what defines this recipe. Prepare the sauce first and allow it to simmer as you pan fry the fish. And, if you don’t like Black olives or even artichokes, no worries leave them out. Just add one tablespoon sea salt and ¼ cup lemon juice!

A tip, I have learned along the way is to add the SALT later in the dish. So you will notice salt is not on the ingredients list. The artichokes and olives give this dish enough salt, but if you feel you need salt, taste and add a pinch as needed. 

Scout and Cellar Sauvginon Blanc is the perfect pairing for this recipe! Oh and GO BUCS! Definitely need a Bucs wine glass for this dish! LOL

INGREDIENTS

  • 4 grouper filets
  • 1 white onion, thinly sliced
  • 4 garlic cloves, chopped
  • 1 pint cherry tomatoes
  • I can artichoke hearts, drained and chopped
  • 1 can (6 ounces) Large Black Olives
  • 1 tablespoon Italian Seasoning
  • 1 tablespoon ground Black Pepper
  • 1 cup chicken broth
  • ¼ cup Dry White Wine
  • 1 Tablespoon Unsalted Butter
  • 4 Tablespoons Finely Chopped Parsley Leaves, for garnish
  • Parmesan Cheese, for garnish
  • DON’T LIKE OLIVES OR ARTICHOKES:
  • 1 tablespoon sea salt 
  • ¼ cup lemon juice!

INSTRUCTIONS

Heat the olive in a heavy skillet until lightly smoking, then add the onions, sautei for 1 to 2 minutes. 

Add the garlic, Italian seasoning and pepper, stirring to combine. Saute for 2-5 minutes until fragrant. 

Add the chopped artichokes and whole cherry tomatoes. Slowly add the chicken broth and stir. 

Place lid on for 5 minutes, liquid to reduce. 

Once liquid is reduced, add the white wine, stir and place the lid back on. Tomatoes should start to burst. 

Add the olives and stir to mix. Place the lid back on and cook for 5- 1 minutes. 

Add butter, stir and melt on low heat. 

Heat a separate pan, add a drizzle of olive, then add the fillets to the pan. Cook until golden brown, about 4 minutes on each side. 

Place the filets  in the tomato mixture pan and cover with the sauce, cook for 2-4 minutes. 

Serve the fillets topped with the tomato mixture, sprinkled with parmesan cheese and parsley. 

You can serve this on its own or with a side of cauliflower rice/white rice. 

Blogs, Recipes

Ropa Vieja

One of the things I love about cooking is how the flavors can take you back to a specific time or memory. This recipe reminds me of my family whether it was dinner at La Teresita or the smells of my grandmother’s house. La Teresita is a Spanish restaurant in Tampa. My family have shared many meals together here. Every time we would go to dinner at Le Teresita, my dad would order Ropa Vieja, which means “old clothes” in Spanish. We would laugh as he made a joke that he liked the taste of old clothes then he would shake the bread basket, and ask “Más pan!” It became a family joke!

You’ll love this dish if you’re into big, bold flavors! It is delicious served with black beans, white rice, and sweet plantains. Typically this dish is made with flank steak, which is lean and has long, shreddy fibers, and is how the dish earned the name “old clothes.” It’s the traditional choice, but you can also use chuck roast. 

Brian and I love to use our Le Creuset braiser. So naturally, I used the braiser for this recipe. However you can also make this in a slow cooker. I included instructions for both below. 

I can not think of a better wine to pair with this dish other than Scout and Cellar’s 2018 OSO PARDO TEMPRANILLO. This wine is deep purple-red in color with notes of cherry, blood orange and leather lifted by a hint of violets on a textured frame with a bright finish. I love the story of where this wine comes from, La Mancha, Spain. The winery was founded over 30 years ago, when 28 wine growing families decided to join and work together, creating something larger than any of them could have done on their own. To this day, the estate operates as a cooperative, with over 6,000 acres of vineyard with about 60 viticulturists and vintners. Click the link to learn more and order a bottle.

INGREDIENTS

  • 3 pounds flank steak
  • 1/4 cup white vinegar
  • 1/2 cup red wine vinegar
  • 1 red bell pepper, sliced
  • 1 poblano pepper, sliced
  • 1/2 large onion, sliced
  • 6 cloves garlic minced
  • 2 Bay leaves
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 1 tablespoon salt or more to taste
  • 15 ounces can crushed tomatoes
  • ½ cup Spanish green olives, pitted (optional)
  • 2 teaspoons tomato paste
  • white rice steamed
  • 1 lime quartered
  • Chopped cilantro for garnish

INSTRUCTIONS

Pat roast dry with paper towels. Heat oil in a large heatproof pot over high. Cook chuck roast, turning occasionally, until browned on both sides, 5–7 minutes per side. Transfer to a plate.

Place a rack in the lower third of the oven; preheat to 250°. Cook onion, bell peppers, and salt (plus 2 Tbsp. oil if using flank steak), stirring occasionally, until softened and beginning to brown, 12–14 minutes. 

Add garlic and cook, stirring frequently and scraping bottom of pan, until vegetables are golden brown, 3–5 minutes. 

Stir in wine and cook, stirring occasionally, until evaporated. Stir in paprika, oregano, cumin, black pepper, and cayenne until vegetables are coated; continue to cook, stirring, until spices are fragrant, about 1 minute. 

Add tomatoes and stir. 

Bring to a boil and cook, stirring occasionally, until liquid is reduced by half, about 5 minutes.

Nestle the meat into the tomato mixture and tuck in bay leaves on either side. Cover and transfer to the oven. Braise until meat is very tender and shreds easily, 2½–3 hours. Let cool for 15 minutes.

Skim excess fat from sauce; discard bay leaves. Using 2 forks, tear and smash beef into sauce until it’s shredded and covered with sauce. 

Stir in olives and vinegar.

Top with cilantro. Serve with white rice, black beans and sweet plantains.

SLOW COOKER INSTRUCTIONS

Add the wine, vinegar, crushed tomatoes, tomato paste and spices to the slow cooker and stir. Add the flank steak and flip it around in the sauce.

Add on top of the meat the onion, bell peppers, olives, and garlic cloves.

Place the lid on the slow cooker and cook on low for 9 hours or high for 5 hours.

Blogs, Recipes

Easy Étouffée

Don’t be scared away by the crawfish! You can make this spicy creamy sauce to serve over shrimp, white fish, chicken, or even pork. The possibilities are endless. 

Any cajun meal always reminds me of my best friend, the Cajun Queen Christine! She has taught me the amazing flavours of Louisiana cuisine. 

Étouffée is a French word that means “smothered” or “suffocated.” As you can see in the photo, the crawfish is smothered with a combination of chopped vegetables and tomatoes in a rich light roux. Étouffée brings together all of the hallmarks of Louisiana cooking: Seafood, a flour-and-oil roux, the “Holy Trinity” of onion, celery and peppers, traditional Cajun seasoning and hot sauce.

Another one of my Louisiana  friends, Alaina suggested Louisiana’s Cajun Land seasoning to use when cooking Cajun meals. You can order some from Amazon. It definitely will give your food a cajun kick!

When making this crawfish Étouffée recipe, I like to use freshly boiled crawfish when I can. You can also grab frozen crawfish tails from the freezer section at your local grocery store. If crawfish tails aren’t your thing, then shrimp, fish, chicken or pork will do. My mom and dad used andouille sausage and said it was delicious! Just saute the protein of your choice before adding it to the sauce. 

So pour yourself a glass of Scout and Cellar 2018 CHE FICO PINOT GRIGIO RISERVA and let’s get cooking! 

Ingredients

  • 3 tbsp flour
  • 4 tbsp of butter, divided
  • 1 1/2 cup of half and half
  • 1 shallots, chopped
  • 1 stalk celery, chopped
  • 1 cup of chopped bell pepper (I like to use a mixture of red, orange, and yellow)
  • 1/4 cup of freshly chopped parsley (or 1 tbsp of dried parsley)
  • 4 cloves of garlic finely chopped
  • 3 tbsp of tomato paste
  • 2 cups of chicken broth
  • 1 tbsp of Cajun Seasoning (I usd Cajun Landing but Tony Chachere’s works too)
  • Salt and pepper
  • 1 pound (16 oz.) peeled crawfish tails or protein of your choice.

Instructions

Put flour and butter in a pot and cook for 5 minutes.

Add the onion, pepper, celery, parsley, and garlic. Saute for 2 minutes.

Pour in half and half and whisk until there are no lumps.

Add the tomato paste and whisk.

Add 1 cup of the water or broth and whisk until smooth. Let cook for 2 minutes stirring often.

Pour in the other cup of the water/stock and stir. If this is the desired consistency you would like, there is no need to add any additional water or stock. If you would like the etoufee to be thinner pour a little more water at a time.

Add cajun seasoning. Season with salt and pepper to taste.

Add the crawfish tails into the pot and squeeze the lemon juice on top and stir.

Allow the crawfish to warm in the pot for about 4-5 minutes, then serve with rice and sprinkle with sliced green onions.

www.scoutandcellar.com/whiskawaykitchen
Blogs, Recipes

Grouper Piccata

Living in Florida has many benefits, sunny days, beautiful beaches, and it also comes with the benefits of AMAZING fresh fish. 

I was lucky enough to grab some grouper fillets from my local fish market but you can also score some at your store’s frozen section. If you are unable to find grouper fillets, you can use snapper, cod, catfish or even chicken. 

This sauce highlights the fish without taking over. In this recipe, I use a simple piccata sauce with lemon and capers to create an easy meal that everyone will love! Oh, and this is a one pan dish! Hello easy clean up! 🙂

I’m not usually a Chardonnay fan but since I received a bottle of Scout & Cellar Fiddleneck Chardonnay I thought I’d give it a try. I am now a Chardonnay fan! The Fiddleneck Chardonnay is the perfect pairing to this recipe! It’s not oaky like most Chardonnays I have tried in the past. It’s light and refreshing with notes of yellow apple, candied lemon peel, and ripe pineapple. It truly is delicious with the buttery lemon flavor of the grouper piccata! 

INGREDIENTS

  • 4 6-ounce grouper fillets
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup all-purpose flour
  • 3 tablespoons butter divided
  • 1 tablespoon olive oil
  • 1/2 cup fresh lemon juice
  • 2 garlic cloves, chopped
  • 1/2 cup white wine
  • 1 cup chicken broth
  • 2 tablespoons capers
  • 2 tablespoons chopped parsley

INSTRUCTIONS

Sprinkle grouper fillets with salt and pepper. 

Dredge fillets on all sides in flour. 

Melt 2 tablespoons butter and olive oil in a large skillet. 

Add fillets to skillet; cook until browned and cooked through, about 5 minutes on each side. Remove fish from skillet.

Add garlic, lemon juice and wine to the skillet, scraping browned bits from the pan. Add the chicken broth and stir to combine. 

Cook for 2 minutes or until slightly thickened. 

Tip: if the sauce is too bitter, just add ¼ cup of chicken broth at a time. 

Remove from heat; stir in remaining 1 tablespoon butter, capers and parsley.

Serve sauce over fish.

I served mine with a side of angel hair pasta and baby broccoli.

Blogs, Recipes

Honey Garlic Salmon

I love salmon! This is one of my go to salmon recipes.  It’s garlic, sweet and sticky with simple ingredients. 

This salmon recipe pairs great with Scout & Cellar’s 2018 LITTLE JANE PINOT NOIR. Little Jane Pinot Noir is elegant and complex with red plum, black cherry and fresh raspberry balanced by garrigue, Asian spice, and a hint of coffee bean with soft tannins and a lingering finish.

Ingredients:

Sauce: 

  • 4 tbsp honey 
  • 2 tbsp soy sauce 
  • 1 tbsp white vinegar, distilled 
  • 1 teaspoon red pepper flakes 
  • 1 teaspoon ginger, grated 
  • 1 clove garlic, minced

Salmon

  • 2 salmon filets 
  • Olive oil
  • Salt & pepper 

Instructions 

Take salmon out of the fridge, 20 minutes before cooking. 

Pat dry with a paper towel and sprinkle with salt and pepper. 

In a bowl, whisk together the sauce ingredients. 

In a skillet, drizzle olive oil and gear over medium high heat. 

Place salmon in a hot pan and cook the first side for 3-4 minutes. Turn and cook on the other side for 2-3 minutes. 

Pour sauce over salmon. Cook for 1 minute until the sauce starts to thicken. If the sauce thickens too much before the salmon has cooked to your temperature then just add 1 tablespoon of water to the pan and stir. 

Remove to plates & drizzle with sauce and serve. 

Tip: 

To determine the wellness of the salmon, check the side of the salmon to tell how cooked the salmon is- I like my salmon medium rare inside, if it’s coral inside (rare to medium rare). You can use a thermometer too. Insert the thermometer into the thickest part of the salmon- 120 F for medium rare and 130 degrees for medium

Remember the salmon will continue cooking for a minute after removing it from the skillet

https://scoutandcellar.com/?u=whiskawaykitchen