Aprils's Eat This! Drink That!
Bring a little Argentinian flair to these dinnertime classics – just add wine!
The cherry blossoms are out, the birds are singing, and Easter is upon us – bring on the chocolate! But before we over indulge on sweet treats, be sure to leave room for these delectable dishes and their perfect wine pairings.
On top of being quick and easy to prepare, these go-to recipes are elevated by the wine’s fruity and herbaceous aromas; plus they will make you the star of any dinner party. Happy cooking!!
The Elsa Bianchi Torrontes shows delicate floral aromas with a pleasing intensity and interesting complexity. Well integrated flavours of grapefruit, orange and apple blossom on the palate. A crisp and refreshing gem.
Elsa Bianchi Syrah exhibits fine aromas of sour cherry with notes of smoked spices. The same cherry flavours are found on the palate with an added complexity from French and American Oak barrel aging.
Sourced in Argentina from the Barrancas region in southern Maipú, Mendoza, Tanguero Malbec boasts aromas of fresh red fruits and a hint of oak. On the palate it is a typical varietal flavours with a long finish.
The Critically acclaimed Luca estates are back with this delicious 2016 Chardonnay, offering enticing aromas of lemon crème, baking spices and a minerality in its long finish.
Curried Coconut Chicken
Wine pairing: Elsa Bianchi Torrontes
- 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
- 1 teaspoon salt and pepper, or to taste
- 1 1/2 tablespoons vegetable oil
- 2 tablespoons curry powder
- 2 tablespoons curry powder
2 cloves garlic, crushed1 (14 ounce) can coconut milk
- 1 can stewed, diced tomatoes
- 1 can tomato sauce
- 3 tablespoons sugar
Season chicken pieces with salt and pepper.
Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.
Blue Cheese Burger
Wine Pairing: Tanguero Malbec
- 4 burger patties
- 4 ounces blue cheese (recommended: Gorgonzola Dolce)
- 4 tablespoons mayonnaise
- Salt and pepper to taste
- Olive oil
- 4 tablespoons butter
- 4 burger buns
- Lettuce and sliced tomatoes for serving
If making on the stove, start by preheating a cast iron skillet until smoking. If grilling outside, prepare a charcoal grill.
Butter the buns and grill, cut side down, for about 1 minute or until toasted. Reserve.
Season the burger patties with salt and pepper.
If using the cast iron, lightly grease with some olive oil. Cook the patties for about 4 minutes, flip and add 1/4 of the blue cheese per burger. Cover with a lid and cook for 3 more minutes for medium-rare. Allow the burgers to rest for 5 minutes.
Add 1 tablespoon of mayo to the buns. Place the burgers in each bun and finish with some lettuce and tomato. Serve warm
Grilled Lamb Chops With Mint
Wine Pairing: Elsa Bianchi Syrah
- 1/4 cup extra-virgin olive oil
- 1/2 cup packed fresh mint leaves, chopped, plus more for sprinkling
- 1/4 teaspoon red pepper flakes
- Sea salt
- 12 small rib lamb chops (about 2 1/4 pounds)
- 2 cloves garlic, smashed
Preheat a grill to medium high. Mix the olive oil, mint, red pepper flakes, and salt to taste in a bowl. Rub the lamb chops all over with the garlic. Transfer a few tablespoons of the mint oil to a small bowl and brush on the chops.
Grill the chops until charred, 3 to 4 minutes per side. (Press the middle of a chop with your finger: It should be slightly firm with a little give for medium-rare doneness.) Transfer to a platter and brush with some of the remaining mint oil. Sprinkle with mint and serve with more mint oil.
Pasta With Cherry Tomato Sauce
Wine pairing: Luca Chardonnay
- Kosher salt
- 1/2 cup olive oil
- 2 large garlic cloves, finely chopped
- 3 pints cherry tomatoes
- 1/2 teaspoon freshly ground black pepper
- Pinch of sugar
- 1 cup coarsely chopped fresh basil
- Freshly grated Parmesan (for serving)
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.
Meanwhile, heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6–8 minutes.
Toss pasta with tomato sauce and basil. Top with Parmesan and enjoy with your glass of Luca Chardonnay