Author: valerie.smith28

Chicken Salad with Grapes & Tarragon
March 2, 2022

Chicken Salad with Grapes & Tarragon

I am always experimenting with simple recipes that are easy to throw together during a hectic weekend. And one I’ve used for a long time is my Chicken Salad with Grapes & Tarragon. It comes together quickly, is hearty, and packs a punch with great flavor. It can be enjoyed as a salad or with a crusty baguette. And, I never thought about using it for Simply Paired until recently.

 

There are many different chicken salad recipes you can find online.  Some of these recipes are very good while others are just ordinary.  This recipe and pairing is the epitome of what Simply Paired is all about.  Take the ordinary and make it extraordinary by elevating the experience with a complimentary wine pairing.  I’ve paired this recipe with a White Burgundy from France because I love the balance between the fresh fruit on the nose and the medium body on the palate.  It matches the creaminess of the chicken salad and there is an herbaceous quality in the wine that ties beautifully to the fresh tarragon.

 

The perfect pairing for a Spring picnic lunch!  To learn more about French White Burgundy wines, click here.

 

This recipe has no ratings just yet.

Chicken Salad with Grapes & Tarragon

March 2, 2022
: 4

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Ingredients
  • 1 cup green grapes
  • ¼ cup of chopped scallions
  • 1 tablespoon fresh tarragon, chopped
  • 3 cups diced cooked chicken breast
  • ¼ cup mayonnaise
  • 1 ½ teaspoon Dijon mustard
  • Zest of lemon
  • 1 tablespoon fresh lemon juice
  • Kosher salt
  • Ground black pepper
Directions
  • Step 1 Slice the grapes in half and place in a medium-size bowl. Add the scallions, tarragon, and chicken. Stir to combine.
  • Step 2 In a separate bowl, combine the mayonnaise, mustard, and lemon juice. Season with salt & pepper. Add the dressing to the chicken mixture and mix thoroughly.
  • Step 3 To serve, place bibb lettuce on a cheeseboard. Add some chicken salad to each lettuce leaf. Garnish with grapes. Serve with French baguette and glass of White Burgundy wine!
Spring Recipes
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by valerie.smith28
French Onion & Porcini Mushroom Soup
January 12, 2022

French Onion & Porcini Mushroom Soup

For me, the best winter recipes are warm, savory, and satisfying.  And my French Onion & Porcini Mushroom Soup recipe surely fits that bill!  I have always made a traditional French Onion soup but I wanted to change it up a bit.  Last year while testing some Thanksgiving recipes, porcini mushrooms became a staple ingredient, so I thought why not include them into my French Onion soup to elevate its flavor.  It did not disappoint!  The mushrooms add such a depth of flavor without overpowering the sweetness of the caramelized onions.

 

For the pairing, I chose a French Cru Beaujolais.  These wines are more acidic with fewer tannins so they are perfect for food pairings.  The red fruits in the wine are the perfect complement to the sweetness of the caramelized onions.  There are many styles of Cru Beaujolais wines ranging from lighter to fuller-bodied.  I chose a medium-bodied wine to stand up to the richness and umami of the broth. To learn more about French Beaujolais wines, click here.

 

 

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French Onion & Porcini Mushroom Soup

January 12, 2022
: 4-6

By:

Ingredients
  • 3 large, sweet onions
  • 1 tablespoon butter
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon Herbs de Provence
  • 1 tablespoon maple syrup
  • 1/2 cup dry sherry
  • 1/2 cup dry white wine
  • 4 cups good quality beef bone broth
  • 1 package dry porcini mushrooms
  • 1.5 cups boiling water
  • 1 cup shredded gruyere cheese
  • 4 slices French baguette
  • Kosher salt & freshly ground black pepper to taste
Directions
  • Step 1 Place the porcini mushrooms in a bowl and cover with 1 cup boiling water. Let sit for 15 minutes. Remove the mushrooms, strain the liquid, and set aside.
  • Step 2 Slice the onions really thin using a sharp knife or mandoline. Heat a large soup pot and add the butter and olive oil. Add the onions and season with salt and pepper and Herbs de Provence. Cook the onions low and slow for approximately 45 minutes to 1 hour, stirring regularly. Once the onions are brown and caramelized, stir in the maple syrup.
  • Step 3 Add the porcini mushrooms to the onion mixture. Deglaze the pan with sherry and white wine. Then add the beef broth and mushroom liquid. Bring to a boil, then simmer uncovered for 20 minutes. Season with salt and pepper.
  • Step 4 Preheat oven to 400 degrees. Place the baguette slices on a baking sheet lined with parchment paper. Place a ¼ cup of the cheese on top and sprinkle with Herbs de Provence. Bake the toasts for approximately 5 minutes until the cheese is melted and lightly browned.
  • Step 5 Serve the soup in bowls with gruyere crouton on top and your favorite Beaujolais wine!
Winter Recipes
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by valerie.smith28
Dark Chocolate & Cherry Spritz Cookies
December 8, 2021

Dark Chocolate & Cherry Spritz Cookies

The Christmas season is a wonderful time of year filled with family, friends, and tradition.  To kick off the holidays, my family has been doing an annual Cookie Bake for over 15 years. It is not only a time for family to share their favorite cookie recipe but it has become quite competitive over the years with each person vying for a first-place finish with the judges!

 

2020 was a challenging year with the pandemic and we chose to cancel the event for the first time since its inception.  But I am happy to say we are back for 2021 and I am so excited to share my Dark Chocolate & Cherry Spritz cookie recipe with my family! My mom has been making Christmas spritz cookies for as long as I can remember.  She always said, “Christmas could not come without the spritz cookies.  So, for my Cookie Bake entry this year, I decided to recreate her famous cookies but with a Simply Paired twist.  I’ve kept the basic dough recipe intact but decided to elevate the recipe by adding dark chocolate and tart cherry jam.  These additions make them perfect for a Simply Paired wine complement.

 

For the pairing, I wanted a light-bodied red wine with high acidity to cut through the richness of the dough and low in tannins.  And to complement the cherry jam, it needed to be fruit-forward, bursting with the aroma and flavors of dark red cherry.  Lastly, it needed to be simple so as to not overshadow the cookie.  My choice, Beaujolais Village from France.  It simply checks all the boxes!.  To learn more about the Beaujolais wine region and the different styles of Beaujolais wine, check out my pairing page.

 

Thank you Mom for the recipe inspiration.  Christmas can finally come!

 

This recipe has no ratings just yet.

Dark Chocolate & Cherry Spritz Cookies

December 8, 2021
: 4 dozen
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Ingredients
  • 1 cup softened unsalted butter (2 sticks)
  • 4 oz. softened cream cheese
  • 1 cup sugar
  • 1 egg yolk
  • 1 teaspoon pure vanilla extract
  • 2 ½ cups all-purpose flour
  • ¼ teaspoon kosher salt
  • ½ bar good quality dark chocolate
  • ½ cup tart cherry jam
Directions
  • Step 1 Preheat oven to 350 degrees
  • Step 2 To make the dough, place the butter, cream cheese, and sugar in a large mixing bowl fitted with the paddle attachment. Beat for 3-4 minutes until fluffy. Add the egg yolk and vanilla and mix to combine.
  • Step 3 Combine the flour and salt with a whisk. Add the flour to the butter and sugar mixture and mix on low until just combined.
  • Step 4 Using a cookie press, insert the wreath disk into the canister then add enough dough to fill the canister. Press dough out onto a baking sheet lined with parchment paper. Using a Microplane, over each cookie.
  • Step 5 Bake for 7-8 minutes until the cookies are lightly brown on the edges. Cool for 15 minutes on a wire rack.
  • Step 6 Spread some of the cherry jam over 1 cookie and place another cookie on top. Place evenly on your favorite Christmas platter and serve with your favorite Beaujolais red wine!
Holidays, Winter Recipes
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by valerie.smith28
Porcini Mushroom & Herb Turkey Breast
November 24, 2021

Porcini Mushroom & Herb Turkey Breast

Many people think that if you don’t cook the traditional whole turkey for Thanksgiving then it is not Thanksgiving.  I disagree.  White meat is typically preferred over dark meat by most so why not consider the turkey breast instead?  My Porcini Mushroom & Herb Turkey Breast brings all the flavor of a slow-roasted whole turkey but with less hassle.  The addition of both dried and rehydrated porcini mushrooms brings the umami and depth of flavor that you would expect from your Thanksgiving turkey.

 

For the pairing, I chose a Portuguese red, Textura Pura Red 2018 that came as part of my JD Selections Wine Club.  It is a very distinct wine that combines fresh red fruit, spice, and earth.  It really pairs well with the mushroom undertones in this dish.  And I love the tannins which give this wine some nice structure and a very long finish.  The best part about this wine is its versatility.  It also paired beautifully with many of the Thanksgiving side dishes including my Orange & Cinnamon Cranberry Sauce.

 

This recipe has no ratings just yet.

Porcini Mushroom & Herb Turkey Breast

November 24, 2021
: 4-6

By:

Ingredients
  • 1 2 ½ lb bone-in Turkey breast
  • 1 teaspoon Herbs de Provence
  • 1 teaspoon Porcini mushroom dust (see note below)
  • 1 medium carrot, chopped into 4 large flat pieces
  • 1 whole shallot, peeled and cut in half
  • 2 tablespoons extra virgin olive oil
  • 1 package dried porcini mushrooms
  • ½ cup white wine
  • 1 cup good chicken stock
  • Kosher salt and freshly ground black pepper
Directions
  • Step 1 Preheat oven to 450 degrees.
  • Step 2 Mix together the Herbs de Provence and porcini mushroom dust and set aside.
  • Step 3 Remove the turkey breast from the package and dry thoroughly with paper towels. Season on both sides with kosher salt and freshly ground black pepper.
  • Step 4  Add porcini mushrooms to a small bowl and add 1 cup of boiling water. Let the mushrooms rehydrate for about 15 minutes. Remove the mushrooms from the liquid and set them aside. Reserve ½ cup of the mushroom liquid.
  • Step 5 Place the carrots and onion on a ½ sheet pan and season with 1 tablespoon olive oil, salt, and pepper. Place the turkey breast on top. Drizzle 1 tablespoon olive oil over the skin of the turkey breast. Season liberally with the Herbs de Provence and mushroom dust mixture.
  • Step 6 Place the turkey in the oven for 15 minutes. Remove from the oven and reduce the oven temperature to 350. Add the wine, ½ cup chicken stock, and ½ cup of mushroom liquid to the pan. Place the turkey back in the oven and cook for another 35-45 minutes until a meat thermometer registers to 165 degrees. Carefully remove the turkey from the pan and let rest on a cutting board for 20 minutes before slicing.
  • Step 7 Remove the carrot and shallot from the pan. Place the pan drippings in a small saute pan with a ½ cup chicken stock and the reserved porcini mushrooms. Heat for 5 minutes and serve alongside the sliced turkey.
  • Step 8 Serve with your favorite side dishes.
  • Step 9 Note: To make “Porcini Mushroom Dust”, add a package of dry porcini mushrooms to a food processor or spice grinder. Pulse until you have a small crumb or “dust”.
Fall Recipes, Thanksgiving
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by valerie.smith28
Orange Cinnamon Cranberry Sauce
November 21, 2021

Orange Cinnamon Cranberry Sauce

It wouldn’t be Thanksgiving in our family if I didn’t make my classic Orange Cinnamon Cranberry Sauce. It is just one of those dishes I’ve been making for as long as I can remember and always a crowd favorite. There is just something about the tart, fresh cranberries, the sweetness of the maple syrup, and the underlying orange flavor from the Grand Marnier.  It is familiar and comforting, always.

 

For the wine pairing, I wanted to try the Portuguese red I was pairing with the turkey and Mushroom & Leek Bread Pudding. Amazingly, it complements this side dish too. The notes of red fruit and nicely balanced acidity pair well with the tart and not overly sweet sauce.

 

This recipe has no ratings just yet.

Orange Cinnamon Cranberry Sauce

November 21, 2021
: 4-6

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Ingredients
  • Zest and juice of 1 orange
  • 3 tablespoons of maple syrup
  • 1 tablespoon Grand Marnier
  • 1 bag of fresh cranberries
  • 1 cinnamon stick
  • Pinch of salt
Directions
  • Step 1 In a medium saucepan, combine maple syrup, orange juice, orange zest and Grand Marnier over medium heat. Stir to combine.
  • Step 2 Next, stir in the cranberries, salt, and cinnamon stick. Bring to a simmer over medium heat, stirring frequently (about 5 minutes).
  • Step 3 Continue cooking, for about 5 minutes, or until all or most of the cranberries have popped and most of the liquid has been absorbed. Remove from the heat and remove cinnamon stick. Let cool for 20 minutes. Cover and refrigerate until ready to use.
Fall Recipes, Thanksgiving
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by valerie.smith28
Mushroom & Leek Bread Pudding
November 10, 2021

Mushroom & Leek Bread Pudding

Thanksgiving is usually a large family gathering for us with lots of food and wine pairings. It has all the traditional trimmings; full turkey, potatoes, stuffing, an assortment of veggies, and a multitude of side dishes. It is a massive undertaking, but so worth the time with family! This year, with a much smaller group of family in town, I decided to downsize, and create some new recipes while keeping a bit of the tradition everyone loves.

 

My newest recipe, Mushroom & Leek Bread Pudding, was inspired by a recent dish we tasted at one of our favorite local restaurants. On special that night was a Mushroom Bread Pudding served with a silky cheese sauce on top.  I loved this dish and knew I needed to create my own version. The perfect pairing for this decadent dish is a Portuguese red I recently received in my wine club shipment.  The earthy aroma and bold flavor really complimented the richness of the cheese sauce and woodsy mushroom flavor.

 

This pairing will definitely become a new family tradition!

 

This recipe has no ratings just yet.

Mushroom & Leek Bread Pudding

November 10, 2021
: 4-6

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Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons butter
  • 1 large leek, rinsed and chopped (about 2 cups)
  • ¾ pound mushrooms, sliced
  • 1 teaspoon Herbs de Provence
  • 2 garlic cloves, finely minced
  • 5 cups stale challah bread, cut into medium-size cubes
  • ¾ cup Gruyère cheese, grated
  • 4 eggs
  • 2 cups half and half
  • 2 teaspoons Dijon mustard
  • 1 tablespoon fresh tarragon
  • 1 tablespoon fresh chive
  • ¼ lb. Truffle brie
  • 1 tablespoon white wine
  • 1 tablespoon half and half
  • Salt and freshly ground pepper
Directions
  • Step 1 For the leeks, heat a small saute pan with 1 tablespoon butter and 1 tablespoon olive oil. Add the leeks and cook over medium-low heat for about 10 minutes until they are softened. Remove from heat and set aside.
  • Step 2 For the mushrooms, heat a medium saute pan with 1 tablespoon butter and 1 tablespoon olive oil. Add the mushrooms and Herbs de Provence and cook over medium heat until they begin to soften. Add chopped garlic and continue to cook another 2 minutes until the mushrooms are lightly browned. Stir in the leeks and remove from the heat. Season with salt and pepper.
  • Step 3  Preheat the oven to 375 degrees. Butter a 2-quart baking dish and set it aside.
  • Step 4 In a large bowl, combine the bread cubes, the mushrooms and leek mixture, and the gruyere cheese. Transfer to the prepared baking dish.
  • Step 5 To make the custard, whisk together the eggs, half and half, mustard, and fresh herbs. Season with salt and freshly ground pepper. Pour the custard over the bread mixture. Let sit for 5 to 10 minutes before baking so that the bread can absorb some of the liquid.
  • Step 6 Place in the oven and bake 25-30 minutes, until browned. Remove from the oven and let stand at room temperature for at least 20 minutes before serving
  • Step 7 To serve, heat the brie, 1 tablespoon half and half, and 1 tablespoon white wine over low heat. Once combined, remove from the heat and drizzle over the bread pudding. Serve with your favorite Turkey and Cranberry sauce recipes!
Fall Recipes, Thanksgiving
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by valerie.smith28
Roast Pork Loin with Spinach & Fennel Stuffing
October 30, 2021

Roast Pork Loin with Spinach & Fennel Stuffing

One of my favorite times of the year to entertain is early Fall.  The days are still warm and the nights are clear and crisp.  I always try to bring a little “wow” factor to the meal transition.  With football on the TV, I wanted to create something hearty and satisfying, but with a bit of sophistication. My Roast Pork Loin with Spinach & Fennel Stuffing recipe fits the bill!  It serves a big group, provides for leftovers, and has the healthy factor built-in. It is simply comforting on a fall day. And I love the purple and green color the romanesco brings to this dish. This is healthy, sophisticated, and begs for a white wine pairing.

 

Sancerre, from the Loire region of France, completes this pairing. The Sauvignon Blanc grape, in all of its crisp and subtly flavored finish, cuts through the richness of the pork and elevates this meal to restaurant quality. If the meal eases you into fall, the wine will let the hints of summer linger just a bit longer.

 

Cheers

 

This recipe has no ratings just yet.

Roast Pork Loin with Fennel Stuffing

October 30, 2021
: 6-8

By:

Ingredients
  • 1 4 lb. pork loin roast (ask the butcher to butterfly)
  • 4-5 strands of butcher twine
  • 2 tablespoons extra virgin olive oil
  • ½ tablespoon Kosher salt
  • 1 teaspoon freshly ground pepper
  • ½ cup white wine
  • ½ cup chicken stock
  • 4 whole garlic cloves
  • Stuffing
  • 3 cups, Baby spinach, chopped
  • 1 medium fennel bulb, finely diced (1cup)
  • 1 small leek, rinsed thoroughly & finely diced (1 cup)
  • 1 green onion, chopped
  • 3 slices of pancetta, chopped into small cubes
  • 1 teaspoon Herbs de Provence
  • ¼ cup white wine
  • ¼ cup chicken stock
  • 1/3 cup panko bread crumbs
  • 2 cloves of garlic, finely minced
  • lemon zest (2 lemons)
  • ¼ cup of parsley
  • Kosher salt & pepper to taste
Directions
  • Step 1 Preheat oven to 400 degrees
  • Step 2 To make the stuffing, heat 2 tablespoons olive oil in a large pan. Add the pancetta and cook for about 3-4 minutes until brown. Add the leek, green onion, fennel & Herbs de Provence and cook until softened (8-10 mins) on medium-low heat. Add spinach and garlic cloves and cook for an additional 3 minutes.
  • Step 3 Add the wine to deglaze the pan and cook for 1 minute. Add the chicken stock and cook for another 2 minutes. Then add the panko and cook for 1 minute longer. Remove from heat, and add lemon zest, parsley, and season with salt & pepper. Let cool to room temperature.
  • Step 4 Place the pork on a cutting board and dry with paper towels. Using a meat mallet, pound the pork so that it is an even thickness. Season pork on both sides with salt & pepper.
  • Step 5 Spread an even layer of the stuffing over the pork. Roll up the pork. Tie securely with 4-5 strands of butcher twine.
  • Step 6 Place pork in a roasting dish with ½ cup of white wine and ½ cup chicken stock. Roast for approximately 1 hour. Remove from heat and let stand for 15 minutes. Slice in ¼ inch thick slices and serve with your favorite side dish.

 

 

 

Fall Recipes
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by valerie.smith28
Zucchini Involtini
October 13, 2021

Zucchini Involtini

I recently made a batch of my Fresh Ricotta Cheese and wanted to come up with a new recipe to use up the leftovers. Since it was the end of zucchini season, I decided to create my own version of a classic, Italian Involtini.  My Zucchini Involtini recipe combines rich and creamy ricotta cheese with the fresh flavors of lemon and basil.  Complemented by my homemade, Simply Paired Tomato Sauce, it is a match made in heaven!

 

For the pairing, I went a bit unconventional.  I chose a citrus-based sauvignon blanc from northeastern Italy. Sauvignon blanc is one of the most popular white wine grapes in the world. And like most grapes, the flavors of sauvignon blanc vary widely based on the region.  I like the crisp texture, citrus, and floral notes of an Italian sauvignon blanc best with this dish.  Not only does it pair beautifully with the ricotta filling but surprisingly paired just as well with my Simply Paired Tomato Sauce.  Add your favorite crusty bread and you have the perfect weeknight meal!

 

This recipe has no ratings just yet.

Zucchini Involtini

October 13, 2021
: 4
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Ingredients
  • 2 medium zucchini
  • 1.5 cups fresh ricotta cheese
  • Zest of 1 lemon
  • 1 tablespoon chopped basil
  • 1 tablespoon extra virgin olive oil
  • ½ cup parmesan cheese
  • 1 cup Simply Paired Tomato Sauce
  • Kosher salt and freshly ground black pepper to taste
Directions
  • Step 1 Heat oven to 375 degrees
  • Step 2 Slice zucchini length-wise about a 1/8 inch thick using a mandoline or sharp knife. Place the zucchini slices in an even layer on a baking sheet lined with parchment paper. Bake for about 3-5 minutes at 375 until the zucchini has softened enough to be pliable to roll up. Remove from heat, season with salt and pepper, and cool for about 5 minutes.
  • Step 3 Add the ricotta cheese to a medium-size bowl. Add the lemon zest, olive oil, basil, and ¼ cup of parmesan cheese to the bowl. Season with salt and pepper to taste. Stir to combine.
  • Step 4 In a small rimmed baking dish (8×8) place about ½ cup of tomato sauce on the bottom of the dish. Take one zucchini and spread one tablespoon of the ricotta mixture over the zucchini leaving a little bit of a rim and delicately roll them up. Place your rolled zucchini on top of the tomato sauce standing up and close together. You should have around 12-15 rolled zucchinis in the dish. Cover the top with the remaining sauce. Then add the remaining ¼ cup parmesan cheese on top. Bake on 375 for around 15 minutes. Remove from the oven and let stand for 10 minutes before serving. Serve with grilled ciabatta or focaccia.
Fall Recipes, Summer Recipes
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by valerie.smith28
Filet & Tomato Butter
September 17, 2021

Filet & Tomato Butter

While I am not a big fan of the summer’s end, I do love the farmer’s market this time of year.  There is such an abundance of fresh produce inspiring me to create new recipes.  Heirloom tomatoes have become my new favorite ingredient.  On a recent visit to my local farmer’s market, I found the most beautiful heirloom cherry tomatoes that inspired my Filet Mignon & Tomato Butter recipe.  I slow roast them in the oven with some shallot and Herbs de Provence.  Then combine with some butter and fresh herbs and you have the perfect condiment for a beautiful filet mignon steak.

 

For the pairing, I chose a special red blend from the Southern Rhone region of France.  Grape varieties such as Grenache and Syrah thrive in the warm climate of this region. This bottle is 75%  Grenache, 20% Syrah, and 5% Mourvedre.  The wine has a deep, ruby red color and aromas of blackberry and tobacco. I found this to be a very food-friendly wine and was delicious with the tomato butter. The Wine Advocate scored this bottle 96 points.  It truly was a special pairing!  To learn more about wines, check out my Côtes du Rhône pairing page here.

 

This recipe has no ratings just yet.

Filet & Tomato Butter

September 17, 2021
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Ingredients
  • 2 filet mignon steaks
  • 1 carton heirloom cherry tomatoes
  • 1 shallot, large dice
  • 3 tablespoons extra virgin olive oil
  • ½ tablespoon Herbs de Provence
  • ½ stick unsalted butter
  • ½ tablespoon fresh tarragon
  • ½ tablespoon fresh chives
  • Kosher salt and freshly ground black pepper
Directions
  • Step 1 Preheat oven to 350 degrees.
  • Step 2 Place the tomatoes and shallot in an even layer in an ovenproof dish. Add the olive oil and Herbs de Provence and gently coat the tomatoes. Cook the tomatoes in the oven for 30 minutes. Set aside to cool for 15 minutes.
  • Step 3 Once the tomatoes have cooled, place them in a food processor. Add the butter, tarragon, and chives and pulse a few times to combine. Season with salt and pepper and set aside.
  • Step 4 Season the filet steaks with salt and pepper. Heat a skillet with the remaining tablespoon of olive oil. Add the steaks and cook for approximately 3 minutes per side. Remove from heat and let stand for 10 minutes.
  • Step 5 To serve, place the tomato butter on a platter. Slice the filet steaks diagonally and place slices on top of the tomato butter. Garnish with fresh tarragon and chives.
Summer Recipes
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by valerie.smith28
Grilled Lobster with Zucchini & Corn Hash
September 2, 2021

Grilled Lobster with Zucchini & Corn Hash

Labor Day is always bittersweet for me.  It’s the unofficial end of summer, which is my favorite season.  Yet it leads into fall with all the new ingredients and meal pairings.  I always celebrate this momentous occasion with a special meal. And this year it’s my Grilled Lobster with Zucchini & Corn Hash. Nothing screams summer to me like lobster. When combined with farmers’ market ingredients like corn and zucchini, it’s an explosion of summer on the plate!
For the pairing, I like a nice, full-bodied Chardonnay. The richness of the wine perfectly complements the delicate lobster meat and decadent clarified butter. I prefer an unoaked French Chardonnay from Burgandy. But a nice, buttery California Chardonnay works just as well.  To learn more, check out my French White Burgundy pairing page.
Hold on to summer as long as you can but get ready for some great fall pairings!
This recipe has no ratings just yet.

Grilled Lobster with Zucchini & Corn Hash

September 2, 2021
: 4
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Ingredients
  • 4 4-6 oz. lobster tails
  • 1 .5 sticks unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 4 ears of fresh summer corn
  • 2 small zucchini
  • ½ tablespoon honey
  • 1 whole lemon
  • 1 tablespoon of preserved lemon
  • 1 tablespoon of fresh tarragon
  • 1 tablespoon of fresh chives
  • Kosher salt and freshly ground black pepper to taste
  • 4 wooden skewers, soaked in water for an hour
Directions
  • Step 1 To prepare the lobster tails, place each tail on a cutting board. Using a sharp knife or kitchen shears, cut through the top of each tail lengthwise to open the shell slightly. You do not want to cut all the way through. Using your fingers, open the shell gently and place ½ teaspoon butter over the lobster flesh. Use a wooden skewer, starting at the underside of the bottom of the tail, and thread along the inside bottom shell. This will prevent the lobster from curling up while cooking. Then, wrap each lobster tail in heavy-duty aluminum foil. Set aside.
  • Step 2 To make the clarified butter, cut 1 stick of unsalted butter into quarters. Put the butter in a glass measuring cup and place it in the microwave on high heat for 2 minutes. Remove from microwave and let stand for 1 minute. Spoon the foamy layer off the top and discard. Set aside.
  • Step 3 To make the hash, chop the zucchini into small dice. Remove the corn from the cob. My method is to place a small bowl upside-down inside a large bowl. Then stand the flat side of the corn on top of the smaller bowl and use a sharp knife to cut the corn from the cob.
  • Step 4 Melt 2 tablespoons of butter and 1 tablespoon olive oil in a large saute pan. Add zucchini and corn to the pan and cook for 4 minutes on medium heat. Add the honey and cook for another minute. Remove from heat, season with salt and pepper, chives, tarragon, and preserved lemon.
  • Step 5 Prepare the grill to medium-high heat. Place the lobsters on the grill and cook for 3 minutes per side. Remove from the grill and carefully open the foil packet and discard the foil.
  • Step 6 To serve, place the hash on a large platter. Place the lobster on top of the hash. Serve with clarified butter, lemon wedges. Garnish with fresh tarragon and chives.
Summer Recipes
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by valerie.smith28

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