Below you will find 3 recommended pairings, 1 for each of your wines. Enjoy!
Pairing: Beef Stir-fry with Vegetables
Adapted from: Rachel Cooks | Serves 4
- ¼ cup low sodium soy sauce
- ¼ cup dark brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons cornstarch
- 1 teaspoon grated fresh ginger root
- ¼ teaspoon red pepper flakes (more to taste)
- 2 cloves garlic, minced
- 1 pound flank or flat iron steak, cut into very thin slices against the grain
- 1 tablespoon cornstarch
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- 1 tablespoon olive oil
- 1 cup thinly sliced carrots, cut diagonally
- 1 small red onion, sliced vertically, or about 1 cup
- 2 cups broccoli, cut into bite-sized florets
- 1 ½ cups sugar snap or snow peas
- 4 cups cooked rice, for serving
- 2 or 3 green onions, thinly sliced, for serving
In a small bowl combine sauce ingredients and set aside.
Combine 1 tablespoon cornstarch with salt and pepper. Toss sliced beef with cornstarch mixture; set aside while you prep the vegetables.
Heat oil in a wok or large pan over high heat. Tilt pan and swirl to coat the sides. Add the beef and cook, stirring occasionally, for 5 minutes or desired doneness is achieved. Remove beef from pan and place on a plate.
Return pan to high heat and add the onions and carrots; stir fry for 2 minutes. Add the broccoli; stir fry for 3 more minutes. Stir in sauce mixture (stir sauce mixture well before adding), beef and any accumulated juices, and snow peas; cook for another 1 to 2 minutes or until sauce is thickened and peas are cooked to desired doneness.
Serve over rice and garnish with sliced green onions.
Anita Reine de Nuits
Pairing: Sausage with Garlic Lentils
Adapted from: Food Network, Rachael Ray | Serves 4
- Cover lentils by 2 inches with water, add bay and onion and bring to a boil. Boil lentils 20 to 22 minutes until just tender but with a little bite left to them.
- In a shallow pasta bowl combine the garlic and about 1/3 cup extra-virgin olive oil and let stand 15 minutes.
- Place sausages in a small pan and add 1/4-inch water and 2 teaspoons extra-virgin olive oil, a little drizzle. Bring water to a boil then reduce heat to medium-high. Let the water simmer away 8 minutes or so, then crisp the casings 3 to 4 minutes more.
- Remove bay and onion from lentils. Toss hot lentils with garlic oil, parsley and salt and pepper. Serve with sausages on top.
Crazy Rows País
Pairing: Lima Marinated Grilled Salmon
Adapted from: All Recipes | Serves 4
¼ cup fresh lime juice
1 tablespoon olive oil
2 teaspoons Dijon mustard
¼ teaspoon ground ginger
¼ teaspoon garlic powder
¼ teaspoon cayenne pepper
⅛ teaspoon black pepper
- 4 salmon steaks
Whisk together the lime juice, olive oil, mustard, ginger, garlic, cayenne pepper, and black pepper in a bowl, and pour into a resealable plastic bag. Add the salmon steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
Preheat an outdoor grill for medium heat, and lightly oil grate. Remove the salmon from marinade, and shake off excess. Discard remaining marinade.
Grill until the fish flakes easily with a fork, 5 to 10 minutes per side depending on thickness.