September's Eat This! Drink That!

Chilean Sea Bass

Author: Organically Addison

Serves: 2 Prep Time: 10 mins Cook Time: 10 mins

Wine pairing:
Montes Limited Edition Pinot Noir

Ingredients:

• 2 filets, Chilean Sea Bass

• 1 tsp sea salt

• 1 tsp ground pepper

• 3 tbsp butter

• 1 tsp oregano

• 1 lemon

• Parsley to garnish

Instructions : 

Step 1:
First, pat sea bass dry with paper towels. Season on both sides with sea salt and pepper.

Step 2:
In a large skillet over medium heat, add 1 tablespoon butter. Once butter has melted, place fish skin side down in skillet. Cook for 5 minutes.

Step 3:
Meanwhile, melt remaining 2 tablespoons butter in microwave safe dish. Stir in minced garlic and oregano. After 5 minutes, flip fish. Pour butter herb sauce over fish.

Step 4:
Slice lemons into round discs. Place lemon slices in skillet. Cook for 5 more minutes or until fish is flaky. Finally, remove from pan and pour sauce from pan over fish. Garnish with parsley.

Machas a la Parmesana

(Baked clams with parmesan)

Author: Amigo Foods

Serves: 4 Prep Time: 15 mins Cook Time: 10 mins

Wine pairing:
Vina Carmen Gran Reserva Chardonnay

Ingredients:

• 24 fresh razor clams

• 5 tbsp parmesan cheese

• ½ cup butter

• ¼ cup lemon juice

• ½ cup dry white wine

• Salt and pepper to taste

Instructions : 

Step 1:
Preheat your oven to 350°.

Step 2:
Scrub and rinse the clam under running water to remove dirt and sand. Open the shells with an oyster knife at the hinge. Remove the meat carefully. Don’t discard the shells.

Step 3:
Transfer the clams to a strainer. Run cold water over them to clean them. Pat dry.

Step 4:
In a small bowl, combine the lemon juice and white wine.

Step 5:
Arrange clams on a baking sheet and divide the clam meat among them. Top with a teaspoon of the lemon-wine mixture, a teaspoon of butter and salt and pepper. Generously sprinkle with parmesan cheese.

Step 6:
Bake for 5-7 minutes.

Pernil

(slow cooked pork shoulder)

Author: Midwest Living

Serves: 6 Prep Time: 10 mins Cook Time: 6 hrs 25 mins

Wine pairing:
Vina MontGras Antu Cabernet Carmenere

Ingredients:

• 1 tsp dried oregano

• 1 tsp cayenne pepper

• ½ tsp smoked paprika

• ½ tsp ground coriander

• 1 ½ tsp salt

• ½ tsp pepper

• Olive oil

• 2 ½ lbs boneless pork should roast

Instructions : 

Step 1:
In a small bowl, combine herbs, spices, salt and pepper. Place pork roast in a roasting pan lined with parchment paper. Drizzle olive oil all over pork, then season generously with herb and spice mixture, rubbing it in really well. Cover with plastic wrap and refrigerate at least 4 hours or overnight.

Step 2:
Preheat oven to 350°. Remove plastic wrap from pork. Cover pan with aluminum foil and roast until pork is tender and starting to fall apart, about 2 hours. Once pork is tender, remove aluminum foil and continue to roast, uncovered, until a beautiful crust has formed all over the meat, about 15 minutes. Remove from oven; let stand 15 minutes. Pull pork apart into pieces and arrange on a platter. Drizzle with pan juices.

Chilean Empanadas

Author: All Recipes

Serves: 4 Prep Time: 20 mins Cook Time: 40 mins

Wine pairing:
Clos de Luz Agreste Pais Moscatel

Ingredients:

• 1 tbsp butter

• 1 large onion, chopped

• 1 tsp minced garlic

• 1 tsp dried oregano

• 1 tsp cumin

• ½ tsp salt

• ½ tsp ground black pepper

• 1 pound ground pork

• 1 cup raisins

• 1 cup chopped black olives

• 3 large hard-cooked eggs, chopped

• 1 cup water

• 1 tsp cornstarch

For the dough:

• 1 cup lukewarm milk

• 1 cup shortening, melted

• 5 cups all-purpose flour

• 2 tsp salt

• 2 large eggs, beaten

Instructions : 

Step 1:
Make the filling: Melt butter in a large skillet over medium heat. Add onion, garlic, oregano, cumin, salt, and pepper; cook and stir until onion is golden brown, 5 to 7 minutes. Add pork and cook until completely browned and crumbly, 7 to 10 minutes more. Drain fat from the skillet. Stir in raisins, olives, and hard-cooked eggs.

Step 2:
Whisk water and cornstarch together in a small bowl; pour into the skillet and stir until liquid thickens. Remove from the heat and set aside.

Step 3:
Make the dough: Whisk milk and melted shortening together in a bowl until evenly blended. Stir flour and salt together in a separate large bowl. Pour milk mixture into flour mixture; whisk until well combined and a dough forms. Let rest for 10 minutes.

Step 4:
Preheat the oven to 400°. Line a baking sheet with parchment paper. Roll dough on a lightly floured surface to a thickness of 1/8 inch. Cut into 12 circles with a round cookie cutter or glass. Spoon filling into the center of each circle. Fold each circle in half and press the edges with a fork to seal. Brush the tops with beaten egg. Place empanadas onto the prepared baking sheet.

Step 5:
Bake in the preheated oven until golden brown, about 25 minutes.