August's Eat This! Drink That!
Beat the heat with these summertime classics!
At the height of summer, there’s nothing quite as refreshing as a chilled glass of white wine enjoyed on the patio after a long, sun drenched day.
These summer-friendly dishes are perfectly curated to the wine’s crisp and delicious flavours.
The Rockridge White Blend is layered with aromas of apricot, banana, and lemon custard and has a juicy texture with a rich finish.
The Louis Hauller Riesling is dry and vibrant and exhibits aromas of citrus blossom, honey comb, and pear.
The Wild Thyme Gewurztraminer is aromatic with a touch of sweetness. It has notes of honey, flowers, and lychee on the finish.
This Azevedo Loureiro Alvarinho is refreshing on the palate with citrus notes and a well-balanced, crisp finish.
Wine pairing: Rockridge White Blend
- 35 grams palm sugar, finely chopped (about 3 tightly packed tbsp)
- ¼ cup tamarind concentrate
- 2 tbsp fish sauce
- 3 tbsp water
- 4 ounces dry rice noodles (choose one that is about 2mm wide)
- 8–10 shrimp, or as many as you’d like, peeled and deveined
- 1 small head shallot, thinly sliced, about 3 tbsp
- 2 cloves garlic, chopped
- 1 tbsp dried shrimp, chopped
- 1 piece pressed tofu, cut into small pieces
- ½ tsp of chili flakes, or to taste
- A scant ¼ cup of chopped sweet preserved daikon radish
- 2 eggs
- 2.5 cups bean sprouts
- 1 cup garlic chives, cut into 2” pieces
- ¼ cup chopped roasted peanuts
- 1 limes
Soak the rice noodles in room temperature water for 1 hour, until the noodles turn from translucent to completely white and are very pliable. Drain and set aside until ready to use. Tip: You can soak the noodles a few days in advance, drain, and store in a sealed container in the fridge until ready to use.
Heat 2 Tbsp of oil over high heat in a wok or a large sauté pan. When the pan is very hot, add the shrimp and let sear without moving until they are halfway done. Flip and finish cooking the shrimp on the other side. Remove and set aside.
In the same pan, add another 1-2 tablespoons of oil and turn the heat to medium. Add the shallots, garlic, dried shrimp, preserved radish, pressed tofu, and chili flakes. Cook until the garlic starts to brown slightly.
Add the soaked noodles and the sauce, turn the heat up to high, and keep stirring and tossing until the noodles have absorbed all the sauce.
Once all the sauce has been absorbed, push the noodles to one side of the pan and add the eggs to the empty space. Scramble the eggs gently and let them set about half way. Put the noodles on top of the eggs and let the eggs set completely for another 15 seconds or so. Flip everything over (you can toss them or just use a wok spatula) and toss to break up the eggs.
Add the bean sprouts, garlic chives, and half of the peanuts, turn off the heat, and toss everything to mix. The residual heat of the pan will wild the vegetables just enough.
Plate the noodles, top with the shrimp and sprinkle over the remaining peanuts. Serve with a piece of lime (must-have). You can also serve with extra bean sprouts, garlic chives, and chili flakes if desired. Make sure you squeeze that lime over the noodles before you enjoy!
Wine Pairing: Louis Hauller Riesling 1L
- 1/2 red bell pepper, finely diced
- 1/2 yellow bell pepper, finely diced
- 1/2 jalapeño, seeded and minced
- 1/4 cup extra-virgin olive oil
- 3 tbsp minced red onion
- 2 tbsp fresh lime juice
- 2 tbsp chopped cilantro
- Sea salt
- Ground white pepper
- 2 tbsp unsalted butter, cubed, plus more for greasing
- Four 6-ounce, skin-on red snapper fillets
- 4 medium tomatillos—husked, rinsed and sliced 1/4 inch thick
- 1 tbsp canola oil
Preheat the oven to 400°. In a bowl, mix the peppers, jalapeño, olive oil, onion, lime juice and cilantro. Season with salt and pepper.
Butter a ceramic baking dish. Season the fish with salt and white pepper and arrange the fillets in the dish, skin side down. Scatter the 2 tablespoons of cubed butter around the fish and add 1/2 cup of water. Bake the fish for about 15 minutes, until just cooked.
Heat a cast-iron skillet. In a bowl, toss the tomatillos with the canola oil and season with salt and white pepper. Arrange the tomatillos in the skillet and cook over high heat, turning once, until charred, 2 minutes.
Transfer the fish to plates, top with the tomatillos and salsa and serve.
Spice Rubbed Pork Chops
Wine Pairing: Wild Thyme Gewurztraminer
- ¼ cup ancho chile powder
- 2 Tbsp ground coriander
- 2 Tbsp dry mustard
- 2 Tbsp paprika
- 2 Tbsp freshly ground black pepper
- 2 Tbsp kosher salt
- 1 Tbsp chile de arbol powder or cayenne pepper
- 1 Tbsp ground cumin
- 1 Tbsp dried oregano
For the Pork Chops:
- 1 ½ cups ketchup
- ¼ cup sorghum syrup
- ¼ cup apple cider vinegar
- 2 Tbsp Dijon mustard
- 1 Tbsp ancho chile powder
- ½ habanero chile, finely chopped
- Kosher salt and freshly ground black pepper
- 4 bone-in center-cut or porterhouse pork chops (at least 1-inch thick)
- Canola oil, for brushing
- 2 Tbsp Bobby's Spice Rub for Pork
Combine the ketchup, sorghum, vinegar, mustard, ancho powder, habanero and some salt and pepper in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until slightly thickened, about 10 minutes. Set aside about 1/2 cup for serving; keep warm.
Prepare a grill for medium-high indirect heat. Brush the top of the pork chops lightly with canola oil, and rub the oiled side with the spice rub. Let stand at room temperature for 30 minutes.
Place the chops rub-side down over direct heat on the grill and cook until charred, about 4 minutes. Brush the tops with canola oil, flip, and cook for 1 minute, just to brown the bottom a bit. Brush the tops generously with barbecue sauce; shift them over to indirect heat and cook, covered, until a meat thermometer registers an internal temperature of 150ºF, about 5 minutes. Remove the chops from the grill, brush them with more of the sauce and let rest, loosely tented, for 10 minutes. Serve with the reserved BBQ sauce.
Spice Rub for Beef and Pork (Makes about 1 1/2 cups):
In a bowl, whisk together the ancho, coriander, mustard, paprika, pepper, salt, chile de arbol, cumin and oregano until blended. Store in a cool, dark place, tightly covered, for up to 6 months.
Wine pairing: Azevedo Loureiro Alvarinho White Blend
- 1 cup uncooked orzo
- 2 tbsp chopped fresh parsley
- 1/2 tsp salt, divided
- 7 tsp unsalted butter, divided
- 1 1/2 pounds peeled and deveined jumbo shrimp
- 2 tsp minced fresh garlic
- 2 tbsp fresh lemon juice
- 1/4 tsp freshly ground black pepper
Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm.
While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 teaspoon salt. Add half of shrimp to pan; sauté 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; sauté 2 minutes or until almost done. Transfer to plate.
Melt remaining 1 tablespoon butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are done.