Sundried Tomatoes

Shrimp-sandwich

Salmon Tartle

Salmon papaya

Pasta

Oysters

Octopus salad

Bacon fugazza

Ice cream

Grilled Meat

RISOTTO WITH PESTO AND TUNA TATAKI

Carbonara Pasta Spirals with lemon

Cabbage and peanut thai salad

Gazpacho of red pepper

Potatoes with Huancaina Sauce

Mini Chaparritas

Filled mushrooms

Brie Cheese Crostinis with tomato pesto and eggplant

Wild Hibiscus Chardonnay

Vegan Carpaccio

Potato pancakes and avocado dip

Peas and mint puree

Crunchy Polenta Sticks

Cucumber and apple Dip

Scones with fine herbs

Spinach and ricotta empanadas

Cucumber cups with smoked salmon paste

Tortilla Chips

Avocado sauce

Parsley Sauce

Brie Cheese with Caramelized Pears

Zucchini, Sage and Blue Cheese Risotto

Cold Curry Shrimp

Chicken wings with sweet and sour sauce

Salmon with pea puree

Niçoise Salad

Beer Battered Fish Tacos

Parmesan white fish

Grilled Shrimps

Crab and potatoes croquettes

Pad Thai with Shrimp

Lousiana style Rice

Vietnamese Pork Meatballs

White Chocolate and Yogurt Ice Cream Pie

Lentils and serrano ham Salad

Peas gnocchis with butter and sage sauce

QUINOA CROQUETTE

LEEKS AND SHRIMP QUICHE

SPINACH APPETIZER & PEAR SALAD

STRAWBERRY GAZPACHO

SUMMER ZUCCHINI & COUSCOUS

TROPICAL PIZZA

OYSTERS AU GRATIN WITH WHITE WINE

DRIED TOMATOES BRUSCHETTA

Salmon and Mango Skewers

PASTA WITH PESTO

FOCACCIA





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    • ½ cubed onion
    • ½ cup of sauvignon blanc 120.
    • 1 cup of arborio rice
    • 1 cup of vegetables broth
    • 2 tablespoons of butter
    • 17 oz. of tuna fillets
    • 7 oz. of grated parmesan cheese
    • 2 tablespoons of balsamic vinegar
    • 2 tablespoons of basil pesto
    • 3 tablespoons of soy sauce
    • 3,5 oz. of sesame seeds
    • 1 tablespoon of tabasco chili sauce
    • 1 tablespoon of honey
    • 1 tablespoon of mustard
    • 1 handful of chopped parsley, to decor
    • Squeeze of a lemon
    • Salt, to taste
RISOTTO WITH
PESTO
AND
TUNA
TATAKI

  1. For the risotto cube ½ of a onion and fry it in a pan with a pinch of salt. Add the vegetables broth to avoid bruning, and the stir-fry doesn´t dry.
  2. When the onion is soft, add a cup of arborio rice. Stir and mix gently. Then add ½ cup of 120 sauvignon blanc. Simmer for 8 more minutes or until the wine has evaporated.
  3. Bring the cup with vegetables broth to boil and slowly the rice, until you cover all the water with it. Occasionally stir.
  4. Simmer for 15 minutes.
  5. When the risotto is ready, take it out of the fire and add 2 tablespoons of butter, a pinch of salt, parmesan cheese and pesto tablespoons. Check the flavour, and let it rest.
  6. For the tataki (japanese cooking method) sprinkle sesame seeds and salt on the tuna fillets, then pur them into a pre-heat pan at high heat with some olive oil drops. Seal it for both sides for 3 minutes.
  7. When the tuna is sealed, turn the fire off and let it rest for 5 minutes before cut it into sheets.
  8. For the bittersweet sauce, mix 2 tablespoons of balsamic vinegar, 3 tablespoons of soy soy, squeeze of a lemon, 1 tablespoon of tabasco chili sauce, 1 tablespoon of honey, 1 tablespoon of mustard, salt, and black pepper to taste.
  9. To serve, pour a risotto portion in a dish, some tuna slices and finally some tablespoons of bittersweet sauce. Decor with chopped parsley.



Sauvignon blanc

    • 7 oz. of rotini pasta
    • 2 eggs
    • 3 tablespoons of parmesan cheese
    • 2 tablespoons of milk cream
    • Squeeze of a lemon
    • 1 grated lemon zest
    • Salt and pepper, to taste
    • 1 handful of chopped parsley
Carbonara Pasta
Spirals
with
lemon

  1. Put the pasta in a pot with boiling water, add 1 tablespoon of salt, olive oil and let it cook at medium heat for 10 minutes. Then drain the water.
  2. Meanwhile, in a bowl mix with a fork 2 eggs, the cream, grated parmesan cheese, the squeeze of the lemon, the grated lemon zest with a pinch of salt and pepper to taste. Beat all the ingredients until you get an homogeneous mixture.
  3. When the pasta are dry, pour them in a pot and mix them with the mixture. Add salt and black pepper if needed. Serve and sprinkle chopped parsley on top.



Carmenere

    For the salad:

    • 2 cups with chopped cabbage
    • 2 grated carrots
    • ½ red bell pepper cut intro thin stripes
    • 1 fresh lettuce
    • 1 handful of coriander leaves
    • 1 handful of mint leaves

    For the sauce:

    • 1 tablespoon of fresh grated ginger
    • ½ cup of peanut
    • 1 tablespoon of peanut butter
    • ½ tablespoon of sesame oil
    • 3 tablespoons of canola oil
    • 2 tablespoons of soy sauce
    • Squeeze of 2 lemons
    • 1 garlic clove

    To decor:

    • 1 tablespoon of chopped peanut
    • 12 oz. of cooked shrimps
    • 1 handful of chopped coriander
    • 1 handful of mint leaves
Cabbage and
peanut
thai
salad

  1. In a big bowl pour 2 cups with chopped cabbage, the grated carrots, the red bell pepper stripes, the chopped lettuce, the mint leaves and the coriander. Now stir with a wooden spoon until all the ingredients are well mixed.
  2. For the sauce mix all the ingredients in a food processor until you get a soft paste.
  3. To serve, pour the salad into small bowls and sprinkle the sauce on top. Decor with some mint leaves, coriander, and chopped peanuts, plus a shrimp per serving.



Pinot Noir

    • 1 red bell pepper, cubed.
    • 1 fresh tomato.
    • 1 cup with vegetables broth
    • 1 little onion, cubed.
    • 1 handful of chopped coriander.
    • Salt and pepper to taste
    • Olive oil, to taste
Gazpacho of
red
pepper

  1. Wash and cube the red bell pepper and the tomato.
  2. Pour the vegetables in the food processor and add a cup of vegetables broth. Liquefy until you get a soft paste.
  3. Then strain the paste, until you get a liquid paste without pulp. Now add some olive oil drops, salt and pepper to serve.
  4. Serve cold in a dish and decor with chopped coriander.



Rosé

    • 2 lbs of potatoes (white or red)
    • 3 peeled garlic cloves
    • 3 yellow chillies
    • 14 oz. of ricotta cheese.
    • 1/2 cup of olive oil
    • 6 oz. of chopped boneless olives.
    • 4 sliced cooked eggs
    • 2 fresh lettuces
    • Salt, to taste.
Potatoes with
Huancaina
Sauce

  1. Peel the potatoes and cook them in a pot with boiling water and a pinch of salt, until they soft. When they´re cooked, drain the water and let them cold.
  2. Then cut the yellow chillies in halves and take out the seed with a spoon, then cube them (we recommend to do it with latex gloves, so your hands stay clean. Then wash the chilli halves with water and fry the halves with 3 garlic cloves in a pan with olive oil. Simmer for 10 minutes. Then turn the fire off and let it cold.
  3. Now liquefy the fried chilli in a food processor adding ricotta cheese and ½ cup of olive oil until you get a soft cream.
  4. To serve, place 2 lettuce leaves in the dish and put some potatoes on top. Sprinkle the sauce and decor with the egg slices and the chopped olives.



Rosé

    • 1 ½ cup of all purpose flour
    • 4 tablespoons of melt butter
    • Salt, to taste
    • 1 cup of warm water
    • 6 sausages
    • 7 oz. of grated cheddar cheese
    • 1 egg yolk
    • 1 beaten egg for brushing
Mini Chaparritas

  1. On a smooth surface, sift the flour making a volcano. In the center, place the melt butter, the egg yolk and a pinch of salt.
  2. Start by adding water little by little. Now knead the mixture until you geat a soft and homogeneous dough. If needed, add more wather to the mixture. The dough has to be soft, not dry.
  3. Once you have the dough, make some ball shapes with the hands and with a rollin pin stretch them until you get a rectangle larger than the sausage, so you can wrap it.
  4. Then, place the sausage in the middle of the rectangle, and sprinkle some grated cheddar cheese. Now wrap the dough around the sausage, sealing the corners like a letter.
  5. Pre-heat the oven at 356ºF for 15 minutes.
  6. Cover the oven dish with foil and spread butter on the surface. Now place the wrapped sausages and brush them on top with beaten egg.
  7. Cook them at 356ºF until they´re brown, between 10 or 15 minutes. Serve them.



Merlot

    • 8 oz of mushrooms cut into sheets.
    • 6 portobello mushrooms.
    • 7 oz. of grated cheddar cheese
    • Olive oil
    • Salt and pepper, to taste
    • Foil
Filled mushrooms

  1. Mix the mushrooms with the grated cheddar cheese.
  2. Pre-heat a oven at 356ºF for 15 minutes.
  3. Now brush with olive oil every portobello mushroom for both sides. Add salt to taste.
  4. Cover the oven dish with foil and place every portobello mushroom, filling them with the mushrooms and grated cheddar cheese mixture.
  5. Cook for about 8 to 10 minutes and serve when the cheese has melted.



Carménère

    For the crostinis:

    • 2 baguettes
    • Olive oil, to taste
    • Salt and black pepper, to taste
    • Dry oregano, to taste
    • 7 oz. of brie cheese
    • Foil

    For the pesto:

    • Olive oil to taste
    • ½ cup of peel and cubed eggplants
    • 2 handfuls of chopped basil
    • 14 oz. entire canned tomatoes
    • 1 handful of chopped parsley
    • 2 tablespoons of chopped almonds
    • 1 garlic clove
    • 3 tablespoons of greated parmesan cheese.
Brie Cheese
Crostinis
with
tomato
pesto
and
eggplant

  1. In a pre-heat pan with olive oil, fry the cubed eggplant for 3 minutes at medium heat. Add the chopped basil, salt and black pepper to taste. Keep cooking for 3 more minutes and reserve.
  2. Liquefy in a food processor the tomatoes with the garlic clove, the parsley, 1 tablespoon of olive oil, the parmesan cheese and the almonds until you get a thick puree. Add ½ cup of the fried eggplants cubes and grind it for 1 minute. Now pour all the mixture into a bowl and reserve it.
  3. Pre-heat the oven at 356ºF
  4. Cut 6 thick slices of baguette (1 inch thick aprox).
  5. Cover the oven dish with foil and place on it the slices of bread. Now brush each one with olive oil, sprinkle oregano on top, salt and black pepper to taste. Cook for 5 minutes or until they´re brown. Take them out of the oven.
  6. When you take them out of the oven, cover each slice with eggplant pesto and tomato. Place a brie cheese piece on top and serve.



Sauvignon Blanc or Rosé

    • Squeeze of 4 lemons.
    • 4 tablespoons of Wild Hibiscus syrup
    • 2 Wild Hibiscus flowers
    • 1 cold bottle of Chardonnay 120
Wild Hibiscus
Chardonnay

In every glass place:

  • 1 wild hibiscus flower in the bottom, then the squeeze of 2 lemons, 2 tablespoons of syrup and finally, fill the rest of the glass with white wine.
  • Let it rest for 2 minutes.
  • It´s perfect to serve with spreadable sauces and cookies.



Chardonnay

    • ½ zucchini.
    • ½ cucumber.
    • 1 cup of radishes
    • 1 cup of mushrooms
    • 1 cup of cooked broccoli
    • Squeeze of 2 lemons
    • 1 tablespoon of olive oil
    • 1 tablespoon of capers
    • Salt, to taste
    • 1 tablespoon of your favourite mustard
    • 1 tablespoon of chopped walnuts
    • 7 oz. of greated parmesan cheese
    • 1 handful of watercress
    • 1 grated lemon zest
Vegan Carpaccio

  1. Cut into fine sheets the zucchini, the cucumber, the mushroooms and the radishes. Cut the broccoli into little pieces. Now mix it all in a bowl.
  2. Pour the mixture in a dish and sprinke greated parmesan cheese on the vegetables and add a tablespoon of capers.
  3. For the sauce, mix in the bowl 1 tablespoon of olive oil, squeeze of a lemon and 1 tablespoon of mustard, sat and black pepper to taste. Mix gently and let it rest for 10 minutes, only then add the sauce to the vegetables dish.
  4. To serve, decor with some watercress leaves, chopped walnuts and 1 grated lemon zest.



Rosé

    • 3 potatoes
    • 3 eggs
    • 3 tablespoons of all purpose flour
    • 3 tablespoons of grated parmesan cheese
    • Salt and black pepper, to taste
    • ½ cubed small onion
    • ½ cubed avocado
    • 1 greek yogurth
    • Juice of 2 lemons
    • 1 grated lemon zest
    • 1 garlic clove
    • 1 tablespoon of mayonnaise
    • Olive oil, to taste
Potato pancakes
and
avocado
dip

  1. Peel and grate the potatoes.
  2. Mix the grated potatoes with half of a cubed onion, 3 eggs, the tablespoons of flour and the grated cheese until you get a soft dough. Add salt and pepper to taste and let it rest for 3 minutes.
  3. Then make ball shapes with your hands, and crush them down, until you get circles 3 inch diameter and ½ inch thick.
  4. Heat a pan on high heat and add some olive oil drops.
  5. Fry for 1 or 2 minutes for both sides. Now you can serve them like an appetizer or with butter, and the avocado dip.

Avocado dip:

  1. Mix the avocado, the yogurth, the garlic clove, the mayonnaise and the squeeze of a lemon in a bowl.
  2. Pour it in a food processor and add salt and black pepper to taste.
  3. Then, grind it again and pour the mixture into a small bowl.
  4. Decor with grated lemon zest.



Cabernet Sauvignon

    • 6 oz. Of frozen peas
    • ½ cup of sour cream (you can replace it for milk cream or even yogurth)
    • 10 fresh mint leaves
    • 1 tablespoon of olive oil
    • Juice of 1 lemon
    • 1 grated lemon zest
    • Salt and black pepper, to taste
Peas and
mint
puree

  1. Pour the peas in a pot and cover the half with water. Bring water to boil and cook for 1 more minute. Now drain the water and let it cold.
  2. Now in a food processor, pour the cooked peas and a tablespoon of olive oil, salt and pepper, the juice of a lemon and the mint leaves. Mix it, until you get a homogenous puree.
  3. Check the flavour and serve it with some grated lemon zest.



Pinot Noir or Merlot

    • 1 cup of polenta grains
    • 2 cups of cold water
    • 1 cup of skimmed milk
    • 3 tablespoons of butter
    • 2 tablespoons of chopped fresh sage
    • 1 tablespoon of dry oregano
    • A pinch of dill and dry oregano to decor
    • 3,5 oz. Of greated parmesan cheese
    • Salt and black pepper, to taste
    • Olive oil, for brushing
    • Foil
    • Ketchup
Crunchy Polenta
Sticks

For the polenta:

  1. Bring the skimmed milk to boil with 2 cups of cold water. Then, add the polenta sprinkle it slowly in the pot and stirring.
  2. Then add the butter, the herbs, salt and black pepper to taste. Keep stirring until you can see clearly the pot bottom.
  3. Add the grated parmesan cheese and pour all the mixture into a rectangular bowl with butter of 8 x 12 inches aprox. Let it cold in the fridge for and hour at least, or until sets.

For the sticks:

  1. Pre-heat the oven at 572ºF or the highest temperature available. This is key for making the sticks.
  2. Meanwhile, take the polenta out of the fridge and out of the mold.
  3. With a knife cut stripes, for making the sticks. If the dough sticks in the knife, clean the knife after every cut with greaseproof paper.
  4. Now cover the oven dish with foil and place the sticks on it. Then, brush them on top with olive oil and sprinkle with dry orgeano or dill. Now put the sticks in the oven.
  5. Cook the for about 20 minutes or until they brown. In the middle of that time (10 minutes) we recommend to flip the sticks, so they cook in both sides.
  6. Put the sticks out of the oven and serve immediately with ketchup.



Pinot Noir or Chardonnay

    • 1/2 of a grated cucumber
    • 1/ 2 cubed apple
    • Juice of 1 lemon
    • 1 grated lemon zest
    • 7 oz. Of philadelphia cream cheese
    • 1 tablespoon of dry dill (optional)
Cucumber and
apple
Dip

  1. Put the philadelphia cream cheese 15 seconds in the microwave, until it softs.
  2. Then in a bowl, blend the cream cheese with the grated cucumber, the cubed apple, the juice of 1 lemon and the dry dill tablespoon. Mix gently until you get a paste.
  3. At the end, decor with grated lemon zest and serve with gisinis, crackers, nachos, french fries and salty cookies.
  4. You can also serve it like a sauce for saladas or like a cold soup.



Rose or Chardonnay

    • 1 ½ cups of all purpose flour
    • 2 teaspoons of yeast
    • 1teaspoon of salt, to taste
    • 3 tablespoons of butter
    • ½ cup of whole milk
    • 4 tablespoons of fresh chopped parsley
    • 4 tablespoons of chopped coriander
    • 4 tablespoons of fresh chopped chives
    • 4 tablespoons of fresh chopped sage
    • 4 tablespoons of dry oregano
    • 4 tablespoons of dry dill
    • 3 tablespoons of grated parmesan cheese
    • 1 egg
Scones with
fine
herbs

  1. Pre-heat the oven at 365ºF for 15 minutes.
  2. Sift the flour in a bowl and make an orifice in the center, like a ¨volcano¨ and add in the orifice the yeast and all the herbs, plus the butter and a tablespoon of salt. Now knead carefully and pour milk, mixing it gently until you get a soft and homogeneous dough.
  3. With the help of a rolling pin, stretch the dough until you get 1 inch thick, and cut circles. Now let it rest for 30 minutes covering the circles with a cloth.
  4. After that, beat an egg and with it brush the dough surface. Finally, sprinkle grated parmesan cheese on top and put it in the oven for 15 to 20 minutes, or until they brown.



Pinot Noir or Carmènére

    For the filling

    • 17 oz. of fresh spinach
    • 7 oz. of ricotta
    • Salt, to taste
    • Black pepper, to taste
    • Nutmeg, to taste
    • 1 beaten egg, for brushing

    For the dough

    • 2 cups of whole wheat flour
    • 1/2 tablespoon of baking powder
    • 3.5 oz. of butter
    • 1 cup of warm water
    • Salt, to taste
Spinach and
ricotta
empanadas

Filling:

  • Remove any tough stems from spinach and wash thoroughly. Then fill a big pot with water and bring to boil at medium heat. When the water is boiling, add a pinch of salt and the spinach. Cook for 1 or 2 minutes, then remove from heat. Drain the spinach and rinse with cold water to stop the cooking process. Squeeze as much of the water from the spinach as possible
  • Then, finely chop the spinach and mix into the ricotta. Add salt, black pepper, and nutmeg to taste. Set aside.

Dough:

  • Mix the flour with a pinch of salt and baking powder. Now melt the butter and pour it into the mixture, while adding a cup of warm water. Mix gently until you get a dough.
  • Let the dough rest for 10 minutes inside a plastic bag.
  • Turn dough out onto a floured work surface and stretch it with a rolling pin into a round about 0.2 inch thick. Now cut 6 circles roughly 2 inches in diameter each and brush the corners of every circle with some beaten egg.
  • Now fill the center of every circle with about a half tablespoon of the spinach mixture and close it making a half moon shape. Pay close attention to the corners to make sure they are completely sealed. You can secure the corners by pressing gently with a fork. Once sealed, brush the tops of the empanadas with the beaten egg.
  • Put the empanadas in an oven pre-heated to 392ºF for 8 minutes or until they´re golden brown.



Pinot Noir or Carmenere

    • 2 cucumbers
    • 4 oz. of cream cheese, softened
    • 4 oz. smoked salmon
    • 2 handful of chopped chives
    • 1 leek, sliced and washed well
    • Juice from 1 lemon
    • 1 handful of chopped parsley
    • Salt, to taste
    • Black pepper, to taste
Cucumber cups
with
smoked
salmon
paste

  1. Cut the cucumbers with the skin into cylinders shapes, leaving in each shape a flat side, so it stands.
  2. Remove cucumber seeds with a spoons and reserve in a bowl.

For the paste: 

  1. Combine softened cream cheese in a food processor with the salmon, leek, parsley, lemon juice, salt, and pepper. Blend until smooth. Then add the reserved cucumber seeds and mix gently to combine.
  2. Fill the cucumbers with the mixture of cream cheese, and put it in the fridge.
  3. Let it in the fridge until you serve it. Garnish with chopped chives.



Rosé or Pinot Noir

    • 5 corn tortillas
    • ½ cup of olive oil
    • Salt, to taste
    • A pinch of ground chili
Tortilla Chips

  1. With a pastry brush, spread oil on the tortillas, then sprinkle salt and chili. Now cut triangles and put them in the oven at 356ºF or until they are crisp and golden brown, about 10 to 15 minutes.
  2. Remove from oven and let them cool. They´re perfect to eat with your favorites salsa or dip!



Rosé or Carmènére

    • ½ avocado
    • 1 greek yogurt, unsweetened (5,3 ounces)
    • 3 tablespoons lemon juice
    • 1 garlic clove, minced
    • Salt, to taste
    • Black pepper, to taste
    • 1 grated lemon zest
    • 1 tablespoon of mayonnaise
Avocado sauce

  1. Put the avocado, yogurt, garlic, mayonnaise and lemon juice in a bowl.
  2. Puree with a hand blender and season it with pepper, salt and grated lemon zest.
  3. Blend again and serve with meat and fishes.



Cabernet Sauvignon or Carmènére

    • 6 handfuls fresh parsley, chopped
    • 1/2 cup of olive oil
    • Sea salt, to taste
    • 1 tablespoon of black sesame seeds
    • 1 minced garlic clove (optional)
    • Zest from 1 lemon, grated
    • Rice crackers
Parsley Sauce

  1. Mix chopped parsley with the olive oil, sesame seed, and sea salt to taste. If using, add 1 minced garlic clove and grated lemons zest. To reach the consistency that you like, add more olive oil.
  2. Serve it with rice crackers for dipping. Parsley sauce also goes great with fish or pasta.



Rosé or Sauvignon Blanc

    • 12 brie cheese slices
    • 3 pears
    • 1 tablespoon of butter
    • 1 cup of brown sugar
    • 12 slices of baguette
Brie Cheese
with
Caramelized
Pears


  1. Peel and cut the pears into a half inch dice. Melt butter and sugar over medium heat and add pears once the butter is melted. Simmer for at least 10 minutes or until the sugar melts.
  2. To serve: Lay baguette slices on a serving platter and top each with a piece of cheese. Then, pour carmelized pears over the cheese and enjoy.



Rosé or Chardonnay

    • ½ of a onion, finely diced
    • 2 tablespoons of olive oil
    • 3 cups of chicken or vegetables broth, divided
    • ½ glass of white wine
    • 1 cup of arborio rice
    • 6 leaves of fresh sage
    • ½ cup of steamed zucchini
    • 8 oz. blue cheese
    • 8 oz. parmesan cheese, grated
    • Black pepper, to taste
    • 1 tablespoon of cold butter
Zucchini, Sage
and
Blue
Cheese
Risotto

  1. Puree ½ cup of broth with the steamed zucchini and set aside.
  2. Bring 2 cups of broth to boil in a large pot.
  3. In a different pot simmer the remaining ½ of a cup of the chicken broth, 2 tablespoons of olive oil and onion and until the onion has softened.
  4. Add the rice to the pot with the onion and stir for 2 minutes, adding ½ cup of white wine. Continue to stir until the liquid evaporates. In this moment, ladel the boiling broth from the other pot over the rice, until it completely covers the rice. Stir until the liquid evaporates.
  5. Repeat this process this process until the rice is well-cooked and there is no broth left, about 18 to 20 minutes. About halfway into cooking, add the zucchini and the fresh sage.
  6. Remove from heat, and add the grated parmesan cheese and pepper to taste.

To serve:

  1. Place the risotto in a warmed dish and add 1 tablespoon of butter and 1 tablespoon of ground blue cheese.
  2. Serve immediately.



Merlot or Rose

    • 1 can of coconut milk (about 13.5 0z)
    • 1 tablespoon of yellow curry paste
    • Juice from 2 lemons, divided
    • 20 cooked shrimp
    • ½ cucumber, diced
    • 3 scallions, thinly sliced
    • ½ red bell pepper, diced
    • ½ mango, peeled and diced
    • 1 avocado, peeled and diced
    • Salt to taste
    • Black pepper, to taste
    • Olive oil
    • Small dessert cups
Cold Curry
Shrimp

  1. Place the curry paste, half of the lemon juice, coconut milk, scallion, salt pepper, and a tablespoon of olive oil in a blender. Puree until liquefied. Let rest.
  2. Toss the cooked shrimp with salt and pepper, and remaining lemon juice.
  3. To serve, divide the curry sauce evenly among the dessert cups. Then add avocado cubes, scallions, cucumber, pepper and mango evenly among each cup. Finally, top with shrimp.
  4. Put all shrimp cups in the fridge for 15 minutes to chill. Serve cold.



Sauvignon Blanc or Chardonnay

    • 20 chicken wings
    • 2 minced garlic cloves
    • 2 tablespoons of mustard
    • ½ cup of Worcestershire sauce
    • Zest from 1 lemon, grated
    • 3 tablespoons of ketchup
    • Salt to taste
    • Black pepper, to taste
Chicken wings
with
sweet
and
sour
sauce

  1. Mix the minced garlic cloves, with the mustard, ½ cup of english sauce, the grated lemon zest and the ketchup, until you get a smooth mixture. Let it rest for 20 minutes at room temperature.
  2. Place the chicken wings with salt and pepper, on a oven dish cover with foil and cook them at 392ºF for 10 minutes.
  3. Now turn down the heat to 338ºF and add the the mixture that you made before spreading it all over the surface of the oven dish. Let them bake for 15 minutes on each side.
  4. Turn the wings, until both sides are brown.
  5. Serve immediately! These wings go great with your favorites salads.



Merlot or Pinot Noir

    • 10.5 oz of fresh salmon, without the skin
    • 14 oz. of frozen peas
    • A pinch of sea salt, to taste
    • 1 cup Fish or chicken broth
    • A pinch of black pepper, to taste
    • 1 tablespoon of butter
    • Zest from 1 lemon, grated
Salmon with
pea
puree

  1. Place the peas and fresh cold water in a pot. Set over medium heat. When it starts to boil, cook for 4 more minutes, then drain and return to pot.
  2. Meanwhile heat a pan over medium heat and and sear the salmon. How long the salmon cooks depends on your preference: 2 minutes per side for rare; 4 minutes per side for medium rare; or 6 minutes per side for well-done.
  3. When the peas are cooked and drained, mash them with butter, a pinch of salt and pepper, and some fish or chicken broth (you will need 1 cup).
  4. Serve the fish over the pea puree. Finish by sprinkling with sea salt and grated lemon zest.



Pinot Noir or Carmènére

    For the dressing:

    • 1 ½ tablespoon of red wine vinegar
    • 6 tablespoons of olive oil
    • Salt, to taste
    • Freshly ground black pepper, to taste
    • A handful of dry rosemary

    For the salad:

    • 2 heads of Romaine lettuce, leaves from heart only
    • 1 5 oz can of tuna in water
    • 1 red onion, sliced
    • 12 pitted black olives
    • 1 green bell pepper, sliced
    • 1 red bell pepper, sliced
    • 3 tomatoes, quartered
    • 3 hard-boiled eggs, halved
    • 6 anchovy fillets
    • 1 handful of chopped parsley
Niçoise Salad

  1. For the dressing: Mix all the ingredients gently with the vinegar in a bowl. Let it rest.
  2. Place the lettuce leaves in the corners of a big dish.
  3. Put the tuna on top, then the sliced onion, the olives and the slices of green and red pepper.
  4. Now place hard boiled eggs and tomatoes in every lettuce leaf and finally make a star shape with the anchovies in the center of the salad.
  5. Splash the salad with the dressing before serving and then sprinkle some chopped parsley.



Rosé or Sauvignon Blanc

    • 1 ½ cup of all purpose flour
    • 1 cup of cold beer
    • 3 tilapia fish fillets, cut into thick slices
    • 1 cup of olive oil
    • 9 corn Tortillas
    • Freshly ground black pepper, to taste
    • Salt, to taste
    • 1 handful of fresh chopped parsley
    • 4 oz. of Ketchup
    • 4 oz. of mayonnaise
Beer Battered
Fish
Tacos

  1. Combine flour, pepper, salt and the parsley in a medium bowl.
  2. Slowly pour in the beer little by little, stirring constantly to break up the clumps, until you get a smooth batter.
  3. Preheat olive oil in a pan over medium heat.
  4. Season the fish with salt and pepper. Dip the fish in the beer batter and completely cover. Remove from batter and transfer immediately to the hot pan. Fry oil until they´re brown. Once browned, transfer fried fish to paper towels to drain off excess oil.
  5. Heat the tortillas and fill them with the fried fish.
  6. Serve the tacos with ketchup and mayonnaise and any of your other favorite taco fixings.



Sauvignon Blanc or Carmènére

    • ½ cup of grated parmesan cheese
    • 1 tablespoon of butter
    • ½ tablespoon of dry basil
    • 1 teaspoon of fresh black pepper, to taste
    • 2 lbs of tilapia fish fillets
    • Zest from 1 lemon, grated
Parmesan white
fish

  1. Pre-heat the oven at 392ºF. Put it in broil setting..
  2. Mix the parmesan cheese with the butter, until you get a soft paste. Season with the dry basil, black pepper and a pinch of salt. Set aside.
  3. Season the fish fillets with salt and pepper.
  4. Grill them 5 inches away of the fire for 2 or 3 minutes.
  5. Grill the other side of the fillets for 2 more minutes.
  6. Take the fillets out of the oven and cover them with the parmesan cheese sauce, plus the grated lemon zest.
  7. Turn the heat down to 194ºF. Now put the fillets back in the oven with the sauce, and cook for 2 more minutes, or until the cheese cover has brown and the fish has soften.



Sauvignon Blanc or Chardonnay

    • ½ cup of fresh parsley, chopped
    • 3 garlic cloves, minced
    • 1 tablespoon of tomato paste
    • 2 tablespoons of dry oregano
    • A pinch of black pepper, to taste
    • 2 lbs big shrimp, peeled and deveined
    • 20 skewer sticks
    • A pinch of salt, to taste
    • ½ cup lemon juice
    • 1 tablespoon of olive oil
    • ½ cup of honey
    • 2 tablespoons of soy sauce
Grilled Shrimps

  1. To make the marinade: In a bowl pour 1 tablespoon of olive oil, lemon juice, garlic, a pinch of salt, black pepper, honey and 2 tablespoons of soy sauce. Mix together until completely combined. Reserve about a quarter cup of the marinate.
  2. Pour the rest of the marinade in a big plastic bag, with shrimps. Now close it, and let the ingredients blend together. Place it in the fridge for 15 minutes.
  3. Pre-heat the grill at medium fire, and spread oil on top.
  4. Remove the shrimp from the marinade and shake off excess and thread onto skewers, about 3 per skewer. Discard the rest of the marinade.
  5. Grill the shrimps for 5 minutes for both sides, or until they brown. While they´re cooking, baste with the reserved marinade using a pastry or grill brush.



Sauvignon Blanc or Chardonnay

    • 1 lb of potatoes, cubed
    • 2 tablespoons of ricotta
    • 15 shrimp, peeled and deveined
    • 6 oz. of crab meat
    • 2 scallions, chopped
    • 1 cup of whole wheat flour
    • 1 beaten egg
    • ⅔ cup of bread crumbs
    • 1 tablespoon of dry thyme or dry oregano
    • Olive oil
    • 1 lemon, cut into wedges
Crab and
potatoes
croquettes

  1. Cook the potatoes in a pot with boiling water for about 12 to 15 minutes. Drain and return the potatoes back to the pot, so the residual heat will dry them slightly. Mash the potatoes until you get a puree.
  2. Now add the ricotta, and season with salt and oil. Let cool.
  3. Dry the shrimp and roughly chop.
  4. Sprinkle a pan with oil and stirfry the shrimps with the crab meat and the chopped scallions for 5 minutes on high heat. Add to the potato puree.
  5. With some flour in your hands, roll the potato mixture into balls (about 1-2 tablespoons per ball). Flatten the balls slightly when your palm to form the the croquettes. You should have about 8-10 croquettes.
  6. Set up three shallow bowls: pour the flour in one; in the second, beat the egg with a pinch of salt. And in the third, combine 2 cups of bread crumbs with the dried herbs (oregano or thyme).
  7. Dip one of your potato croquettes into the bowl of flour and cover completely, shaking off the excess. Then dip into the beaten egg. Finally, dip the egged croquette into the breadcrumbs and cover completely, shaking off the excess. Repeat with remaining croquettes.
  8. Place the croquettes on a oven dish lined with foil and put them in a pre-heated oven at 374ºF for 20 minutes or until golden brown.
  9. Let them rest for 3 or 4 minutes and serve it with lemon wedges.



Rosé or Pinot Noir

    • 4 oz. of rice noodles
    • 2 tablespoons of olive oil
    • 2 oz. tofu
    • 2 minced garlic cloves
    • 4 big shrimp, peeled and deveined
    • 2 tablespoons of brown sugar
    • 2 tablespoons of fish sauce
    • 1 Egg
    • ½ tablespoon of chili powder (optional)
    • 3 tablespoons of fresh bean sprouts
    • 1 tablespoon of sliced scallions
    • 2 tablespoons of roasted peanuts
    • 1/2 of a lemon
    • 1 tablespoon of sesame seeds
    • 2 tablespoons of tamarind sauce or applesauce (optional)
Pad Thai
with
Shrimp

  1. Soak the rice noodles in a bowl with water for 10 minutes to hydrate. Drain and set aside.
  2. Then pour 2 tablespoons of olive oil on a pan and put it at medium heat.
  3. Add the tofu, and fry it until brown on all sides. Then add the minced garlic and shrimp. Stirfry for another 3 minutes, stirring constantly, until the shrimp turn pink. Remove shrimp from pan and set aside.
  4. Now add brown sugar with the tofu and the garlic, then fish sauce and tamarind sauce, if using. Cook for a few minutes, until the ingredients have minglged and the sugar has dissolved.
  5. Add the drained rice nooles to the pan. Continue to cook, stirring constantly for about 10 minutes until the flavours are well-blended.
  6. Beat the egg and pour into the pan. Stir until the egg is cooked through and incorporated throughout stirfry. If you wish, add ½ tablespoon of chili powder.
  7. Add the cooked shrimp back into pan and add 1 tablespoon of fresh bean sprouts and the sliced scallions. Heat through, about 1 minute.
  8. Serve it with sprinkled with chopped peanuts and a splash of lemon.



Pinot Noir or Cabernet Sauvignon

    • 8 large shrimp, cleaned and peeled
    • 8 oz. of pork sausage
    • 7 oz. of smoked bacon
    • 2 boneless skinless chicken breast (about 1 lb), cut into large cubes
    • 2 dried bay leaves
    • 3 cups of chicken broth
    • 1 red onion, sliced
    • 2 garlic cloves, minced
    • ½ cup of cut celery
    • 1/2 of a red bell pepper, diced
    • 1/2 of a green bell pepper, diced
    • ½ tablespoon of chili powder
    • 1 1/2 cups of long grain rice
    • 3 large tomatoes, chopped
    • 1 tablespoon of fresh thyme
    • 1 tablespoon of cumin powder
    • Olive oil
    • A handful of chopped parsley, for serving
Lousiana style
Rice

  1. Pour a tablespoon of olive oil in a medium size pot over medium heat. Brown the bacon, the chicken breasts and the sausages.
  2. At the same pot, add the sliced onion, garlic, celery, peppers, the chili powder, cumin, and bay leaves.
  3. Stir to combine, gently scraping the bottom of the pot to get all the browned bits.
  4. Add the chopped tomatoes, the chicken broth and salt to taste. When the water boils, add the rice.
  5. Cover the pot with the lid, and simmer for 20 minutes.
  6. Now add the shrimps and cook for another 5 minutes or until the shrimps turn pink or the rice is soft. The mixture has to be damp.
  7. Remove the rice from heat, cover and let it rest for 5 minutes.
  8. Garnish with chopped parsley and serve immediately.



Sauvignon Blanc or Chardonnay

    • 1 handful of fresh mint
    • 1 handful of fresh cilantro
    • 1 lb of ground pork
    • ½ cup of fresh chopped chives
    • 2 garlic cloves, chopped
    • 1/2 fresh red chili
    • 1 tablespoon of fish sauce
    • 2 tablespoon of brown sugar
    • 1 tablespoon soy sauce, plus more for serving
    • 1 tablespoon of vinegar
    • 1 teaspoonful of grated fresh ginger
    • Olive oil
    • Bibb lettuce, separated into individual leaves, for serving
    • A pinch of salt, to serve
    • A pinch of black pepper, to serve
Vietnamese Pork
Meatballs

  1. Preheat the oven to 356ºF.
  2. In a large bowl combine the pork meat, chopped garlic, fish sauce, a pinch of brown sugar, salt and pepper, vinegar, soy sauce and the ginger, until you get a smooth paste. Add the chopped chives and mix gently.
  3. Put flour in your hands and with a pinch of flour, make some balls with the 2 tablespoon of pork per ball. Chill the meatballs in the fridge for 30 minutes.
  4. Preheat a pan over medium heat. Add olive oil and brown the meatballs on all sides.
  5. Now place the meatballs on a oven dish and bake for another 8 to 10 minutes in the oven.
  6. Serve the cooked meatballs in fresh lettuce leaves wrapped with some mint and cilantro inside. Serve them with additional soy sauce.



Sauvignon Blanc or Carmènére

    For the crust:

    • 2 Oz. Of vanilla cookies
    • 2 Oz. Of butter, softened
    • 1/2 tablespoon of ground cinnamon

    For the filling:

    • 2 plain Greek yogurt cups (about 5,3 ounces each)
    • 1/2 cup of powdered sugar
    • 7 Oz. Of white chocolate
    • 14 Oz. Heavy cream, divided
    • 2 Oz. unflavored gelatin
    • White chocolate sticks, for garnish
    • 10 fresh raspberries, for garnish
White Chocolate
and
Yogurt
Ice
Cream
Pie

  1. Crush the cookies and add the cinnamon, mixing it with the butter until you have a soft paste. Press mixture on a rectangular mold (approx. 10×8 inch) and put it in the fridge.
  2. Now melt the white chocolate over water bath with 4 oz. of heavy cream and 2 o.z of gelatin.
  3. Beat 1 yogurt cup with remaining heavy cream/whole milk, and powdered sugar until you have a well-blended mixture.
  4. Add to the melted white chocolate and stir constantly until combined. Remove the mold from the fridge and white chocolate pour white chocolate-yogurt mixture over the cookies.
  5. Put pie in the fridge and let it rest for at least 2 hours or until the mixture settles.
  6. Serve garnished with fresh raspberries and white chocolate sticks.



Sauvignon Blanc or Chardonnay

    • ¾ cup of brown lentils.
    • ¾ cup of yellow lentils.
    • 1 Scallion.
    • 1 Celery.
    • 1 red bell pepper.
    • 1 green bell pepper.
    • 1 yellow bell pepper.
    • 1 little carrot.
    • 1 cup ricotta cheese.
    • 1 grated lemon zest.
    • 6 halved cherry tomatoes.
    • 250 Gr. serrano ham (about 9 ounces)
    • 3 tablespoons of grated ginger.
    • 1/2 cup of basil.
    • 4 tablespoons of olive oil.
    • 1 tablespoon of whole almonds.
    • Black pepper, to taste.
    • Salt, to taste.
Lentils and
serrano
ham
Salad

  1. Soak ½ cup of lentils for 8 hours and then cook them with a pinch of salt. Do the same with ½ cup of yellow lentils, but soak them for 5 hours. They don’t have skin, so they hydrate quickly.
  2. Dice the scallion, 1/3 cup of celery, ½ red pepper, ½ yellow pepper, ½ green pepper and a little carrot. Combine in a large bowl.
  3. For the dressing combine ricotta cheese, 1 tablespoon of grated ginger, pepper and salt.
  4. In a food processor crush 1/2 cup of basil, 4 tablespoons of olive oil and 1 tablespoon of whole almonds. Mix gently with ricotta until everything is well-blended, then the dressing is ready.
  5. Now mix the lentils with dressing and serve it by adding grated lemon zest, cherry tomatoes, serrano ham and enjoy!



Merlot

    • 1 lb of potatoes
    • Olive oil.
    • Salt.
    • Foil.
    • One 15-ounce of peas puree.
    • 1-2/3 cup of flour without baking powder
    • 1 egg.
    • Salt.
    • Pepper.
    • Butter.
    • Sage.
    • Nutmeg.
Peas gnocchis
with
butter
and
sage
sauce

  1. Wrap in foil ½ kg of potatoes with the skin, olive oil and salt. Put it in preheated oven for about 30-40 minutes or until it is well-cooked.
  2. Peel the potatoes and mixed with peas puree. Let it cool down and add 1 cup of flour without baking powder, salt, pepper and a beaten egg.
  3. Mix gently until you get a homogeneous dought that´s stick in the hands. Let it rest for 30 minutes.
  4. Stretch the dough and shape it into ½-inch diameter cylinder; now cut 1/3-inch pieces and bury with a fork. These lines will allow the sauce to spread better in the dough.
  5. Cook them with salty boiling water; when the gnocchi floats, they´re cooked.
  6. For the sauce: in a small pot on a low heat melt the butter and add the sage, salt, pepper and a pinch of nutmeg. Stir slowly with a wooden spoon and simmer for 15 minutes. Don´t stop stirring, It´s very important the low heat so it doesn´t burn.
  7. If you want to, you can add a peeled garlic clove when you take the pot out of the fire, it´ll give some extra flavor to the sauce.



Carmènére

    • ¾ cup of dry quinoa.
    • 1 onion, diced.
    • 2 tablespoons of sesame
    • 1 tablespoon of curry
    • Spinach (about 15 ounces)
    • Black pepper, to taste.
    • 100 Gr. of whole almonds.
    • 200 grs of bread crumbs.
    • 70 Gr. of fat natural yogurt.
    • 1 Lemon.
    • 50 Gr. of fresh parsley
    • 1 garlic clove.
    • Oil.
    • Salt.
QUINOA CROQUETTE

  1. Rinse the quinoa until the water drains is clear, and cook them with boiling water.
  2. In a pan sauté the sesame, curry, spinach, salt, pepper, almonds and ½ onion, diced. Once cooked, add a punch of cheese.
  3. Mix the cooked quinoa into the vegetable mixture and let it cool down. This point is very important, because if the mixture is still hot, the egg will scramble and not bind mixture.
  4. Once cooled, add 1 beaten egg and breadcrumbs until you get a soft paste that you can mold with your own hands.
  5. Form the quinoa mixture into 1.5¨balls. Coat each ball with bread crumbs, and season with salt an pepper. Brown the croquettes on all sides in a preheated pan coated lightly with oil.
  6. For the sauce, mix 1 cup of natural yogurt, squeeze the lemon, add the parsley, garlic clove, ½ onion, diced and ready!



Rosé

    • 2 cups of flour.
    • 2 sticks of butter.
    • 1 egg.
    • 2 leeks, thinly sliced, washed and dried.
    • 1 tablespoon olive Oil
    • ½ lb shrimp, cleaned and peeled.
    • 1 cup of milk.
    • 100 Gr. extra mature grated cheddar cheese.
    • Salt.
LEEKS AND
SHRIMP
QUICHE

For the dough:

  1. Mix the flour with 1 tablespoon of salt, the butter and the egg until you get a soft dough. Make sure the dough doesn´t stick to your hands.
  2. Stretch the dough with a rolling pin into a ½ inch thick round. Now press the dough into a floured pie or tart mold. Cook in the preheated oven at 350ºF for 5 to 7 minutes. Let cool.

For the filling:

  1. Fry leeks for about 3 minutes with a pinch of butter and olive oil until softened. Then add the peeled shrimp and cook until they just turn pink, about 30-60 seconds.
  2. In a bowl mix a beaten egg, with a cup of cheese or milk, now add the cooked leeks, the shrimp, salt, pepper and some grated cheese.



Rosé

    • 1 bag of spinach leaves.
    • 2 pears.
    • 1 tablespoon of sugar.
    • 2 tablespoons of butter.
    • 2 tablespoons of white wine.
    • 200 Gr. roquefort cheese.
    • 12 slices of pancetta (about 600 ounces).
    • Croutons.
    • 100 Gr. peeled walnuts.
    • 1 Onion.
    • 2 tablespoons of apple vinegar.
    • 1 tablespoon olive oil.
    • Salt, to taste.
    • Pepper, to tase.
SPINACH APPETIZER
&
PEAR
SALAD

  1. Select the best spinach leaves and wash them carefully.
  2. Cut the pancetta into fine stripes, cut off the fat from it and fry until golden brown. Let it rest on greaseproof paper.
  3. Cut the pears in long slices, and fry them in butter and sugar; add the white wine.
  4. Let the alcohol evaporate and take out the pears from the pan when they´re golden brown.
  5. Finally, cut the Roquefort cheese into small cubes. Place the sliced pears on an onion surface, now place some croutons and sprinkle peeled walnuts on top. Serve in a salad bowl and season with apple vinegar, oil, pepper and salt.



Sauvignon Blanc or Rosé

    • 1 lb of tomatoes.
    • 1 lb of strawberries.
    • ½ peeled cucumber.
    • 1 fresh onion.
    • Mineral water.
    • Apple cider vinegar.
    • Olive oil.
    • 250 Gr. grated mozzarella cheese.
    • Table salt, to taste.
STRAWBERRY GAZPACHO

  1. Wash and cut the vegetables and the strawberries into a large dice. Add salt and 1 tablespoon of apple vinegar and olive oil with a pinch of mineral water.
  2. Blend all ingredients together in a blender or food processor until reaches a homogeneous texture and strain through a fine mesh sieve. Once it´s strained, let it rest for a couple of hours in the frigde.
  3. Serve in chilled bowls and garnish grated cheese on top.



Rosé

    • 2 lbs Of zucchini.
    • 1.5 cups of couscous, cooked.
    • All Purpose Seasoning
    • 5 tablespoon of olive oil.
    • Salt.
SUMMER ZUCCHINI
&
COUSCOUS

  1. Wash and cut zucchinis in small slices and steam.
  2. In a big pan, pour 3 tablespoons of olive and fry the zucchini pieces. Season with the caprese and keep frying until the get tender. Let it rest.
  3. Now in a big bowl with couscous, pour a proportional amount of boiling water. Add 2 tablespoon of oil, salt and stir with a fork to separate the grain.
  4. Add the zucchinis to the couscous and mix gently to incorporate. Serve cold and add an extra personal touch: chili powder or herbs.



Pinot Noir.

    • 200 Gr. Of flour.
    • 10 Gr. Of yeast.
    • 100 Ml. Of warm water.
    • 2 tablespoons of olive oil
    • Salt.
    • 2 garlic cloves.
    • 4 plum Tomatoes.
    • 1 cup grated mozzarella cheese.
    • 1 teaspoonful of dry basil.
    • ¼ cup of grated parmesan cheese.
    • Olive oil.
    • 1 Pineapple in slices.
    • Salt, to taste.
TROPICAL PIZZA

For the dough:

  1. Preheat the oven to 350ºF.
  2. In a bowl mix the flour, a teaspoonful of olive oil, a cup of warm water, the yeast and salt. Mix all ingredients gently until a smooth dough forms. Then cover the bowl with a dishcloth and let it rest for 30 minutes at room temperature so the dough rises. When it´s ready, knead it on a smooth surface. Now put the pizza dough in the oven for between 8 to 10 minutes, take it out and let it cool. (The first is the rise for the dough, before baking. The second is baking.)

For the pizza topping:  

  1. Chop tomatoes and remove the seeds.
  2. Peel and mince the garlic cloves. Then pour oil in a pan and fry garlic over low heat until they´re golden brown. Keep an eye on the garlic! It can burn very quickly.
  3. Pre-heat the oven to 500ºF.
  4. Brush two teaspoons of olive oil over the dough. Now add the sliced pineapple, grated mozzarella cheese, the tomatoes, pepper and the basil. After that, lightly drizzle oil over the ingredients.
  5. Cook the pizza in the oven for 10 minutes until you can see that the crust is golden. Take it out of the oven and sprinkle grated parmesan cheese on top before leaving it the oven for 5 more minutes.



Serve it with a cup of Carmènére between 60 F y 64 F.

    • 1 dozen of fresh oysters.
    • 3 minced garlic cloves.
    • 1 glass of dry white wine.
    • 250 ml of cream.
    • ½ cup Of grated parmesan cheese.
    • 2 glasses of sparkling wine. (Santa Rita, of course)
    • 2 tablespoons of Butter.
    • 1 tablespoon ground black pepper.
    • Salt.
OYSTERS AU
GRATIN
WITH
WHITE
WINE

  1. Prepare the oysters: wash and scrub, open and let them rest for 5 minutes.
  2. Fry the onions and the garlic lightly in a pan with butter. Then add the rest of the ingredients, except the cheese. Let the mixture reduce.
  3. Preheat oven to 400ºF
  4. Put the oysters on a oven proof oyster plate and bake in the oven for 10 minutes. Then add the mixture with grated parmesan cheese and put them back in the oven, until the cheese melts.
  5. Serve it with chopped parsley sprinkled on top.



Sauvignon Blanc or Chardonnay

    • 14 ounces of sundried tomatoes.
    • Olive Oil
    • 1/2 cup of sliced garlic cloves.
    • 1 small onion or half of one large onion, diced Basil.
    • Oregano.
    • Grated parmesan, to taste.
    • French baguette, sliced and lightly toasted.
    • Salt
    • Black ground pepper.
DRIED TOMATOES
BRUSCHETTA

  1. Put the sun dried tomatoes in a bowl. Add a splash of olive oil, some basil leaves, garlic in thin-little slices, oregano, salt, pepper and diced onions.
  2. Cover the oven dish with aluminum foil and lightly oil. The pour in the tomato mixture and cook them in the oven at a low heart for around an hour, stirring occasionally to avoid burning.
  3. Now let it cool at room temperature.
  4. Add a spoonful of tomatoes to the slices of toasted bread and serve with a drizzle of oil.
  5. Finally spice it up with some pepper.



Pinot Noir o Cabernet Sauvignon

    • Fresh salmon, 7 ounces.
    • One mango cubed.
    • Salt
    • Pepper
    • Dill dry
    • 1 Lemon
    • 5 Skewers
SALMON AND
MANGO
SKEWERS

  1. Cut the salmon into cubes and season with salt, pepper, dill and a splash of lemon juice.
  2. Cut the mango into cubes
  3. Alternate the salmon and mango cubes on skewer sticks. To finish, you can cook them on the grill or put them into an oven preheated to 350ºF until they are golden brown.



Chardonnay o Carmènére

    • 1 cup of fresh basil leaves.
    • 4 tablespoons of almonds.
    • 4 garlic cloves.
    • 1/2 glass of olive oil.
    • ½ cup of parmesan cheese recently grated.
    • 2 tablespoons of pecorino romano cheese recently grated.
    • 2 cups of cavatappi.
    • Dry Oregano
    • Sea salt
PASTA WITH
PESTO

Crush the basil leaves with garlic cloves and the almonds until you have a well-blended mixture. Can do this in the food processor or on your cutting board.

Add 4 tablespoons of olive oil and beat the mix until it reaches consistency.

Slowly add the rest of the oil while beating the mix to give it some time to emulsify.

Now add the cheeses and stir with a wooden spoon.

Taste it and season with salt and pepper. Let the pesto rest while you cook the pasta.

Drain pasta an combine with pesto while hot. Season with some salt, oil and oregano.



Rosé or Pinot Noir.

    • 1.5 cups of all purpose flour
    • 15 gr of yeast.
    • 1 cup of warm water.
    • 1 teaspoon of salt.
    • 1 teaspoon of sugar.
    • 1 tablespoon of olive oil.
    • 8 slices of pancetta. (14 ounces)
    • 7 ounces of cheddar cheese.
    • 3 small red onions.
    • 1 tablespoon of breadcrumbs.
    • Salt and pepper.
FOCACCIA

  1. Put the flour in a bowl and add a splash of olive oil.
  2. Dissolve the beer yeast in warm water with 1 teaspoon of sugar.
  3. Pour the water with the beer yeast on the flour and mix gently. Add a teaspoon of salt and knead until the dough feels homogeneous and smooth.
  4. Peel the onions and cut them into stripes. Grate the cheese and finely dice the pancetta. Now put the onions in a pot and cook them for a few minutes. When the water boils, turn off the fire and strain.
  5. Turn dough out onto a floured work surface and knead a few minutes. Then stretch the dough into a wrapped in foil baking tray. Now add the cheese and the pancetta; add the onions and sprinkle with bread crumbs.
  6. Season with a pinch of salt and pepper. Put the dough in the oven turned off. Let it rest for 30 minutes. Now turn on the oven and cook focaccia at 400ºF for around 30 minutes. Once the dough has risen turn on the oven and cook the focaccia at 350ºF for approximately 30 minutes or until slightly browned.



Carmènére or Merlot.