Pair

Albarino

We recommended serving Albariño wines with many appetizers, Cajun fare, shellfish and grilled fish. It is an ideal complement to any seafood dish such as blackened scallops over angel hair pasta, grilled oysters and salmon with pear, apple and lime chutney. It will also complement a variety of dishes such as summer salads, pasta and grilled pheasant with a pineapple, orange marmalade.

Recipes

Vietnamese Chicken Meatballs in Lettuce Wraps

Ingredients:

Method:

  1. Preheat the oven to 400°. Position a rack in the top third of the oven. In a food processor, pulse the chicken until coarsely ground; transfer to a bowl. Add the fish sauce, shallots, garlic, lemongrass, chopped cilantro and mint, cornstarch, salt and pepper and mix with your hands.
  2. Line a large, rimmed baking sheet with parchment paper. Spread the sugar on a plate. Using slightly moistened hands, roll the chicken mixture into 1 1/2-inch balls. Roll the meatballs in the sugar until they are evenly coated. Transfer the meatballs to the prepared baking sheet and bake them for 15 minutes, until they are lightly browned and cooked through.
  3. Meanwhile, arrange the lettuce, cilantro and mint leaves, cucumber and onion on a platter. Transfer the meatballs to the platter and serve with chili sauce.

Portuguese Bacalau

Ingredients:

Method:

  1. Soak the dried salted cod in cold water for 24 hours, changing the water several times.
  2. Bring a large pot of water to a boil. Add the soaked cod, and boil for about 5 minutes, or until fish flakes easily with a fork. Remove cod from water, and save water for cooking potatoes. Remove skin and bones from the cod, and flake the meat into pieces using a fork. Set fish aside in a large bowl.
  3. In a small bowl, stir together the olive oil, 1 clove of garlic, 1 tablespoon of parsley, red pepper flakes, and black pepper. Pour over the fish, and toss lightly to coat.
  4. Preheat the oven to 350 degrees F (175 degrees C). Place the potatoes into the fish water, and bring to a boil. Cook for 20 minutes, or until tender. Drain under cool water, peel and cut into 1/4 inch slices.
  5. While the potatoes are cooking, melt the butter in a large skillet over medium heat. Add the onions, and sauté until golden and caramelized. Stir one clove of garlic into the onions. Set aside.
  6. Layer half of the potato slices in the bottom of a greased 8x11 inch baking dish. Cover with half of the cod, then half of the onions. Repeat layers, ending with onion.
  7. Bake for 15 minutes in the preheated oven, until lightly browned. Before serving, garnish the top with green and black olives, and hard-cooked eggs. Sprinkle with remaining parsley.

Valencian Savory Empanadas

Ingredients:

Method:

  1. Heat the oil in a large skillet over medium-high heat. Add the onions, and sauté until tender. Pour in the tomatoes, and cook for a minute, then stir in the ham and heat through. Remove from the heat, and mix in the eggs and parsley. Allow to cool for at least 5 minutes.
  2. Preheat the oven to 425 degrees F (220 degrees C). Unroll the can of pizza dough on a clean surface, and stretch or roll into a 14x10 inch rectangle. Cut into twelve 3 inch squares.
  3. Place equal amounts of the filling into the centers of the squares. Brush the edges lightly with water. Fold in halves to form a triangle, pressing the edges to seal. Place on a greased cookie sheet and prick with a fork.
  4. Bake for 8 to 10 minutes in the preheated oven, until golden brown. Let stand 5 minutes before serving.