Joy Wine and Spirits

Wine and Food Pairing
12:09 pm
Sat November 23, 2013

Vichyssoise, Stuffed Quail and Pumpkin Flan, served with “Carbonic" Carignan

Quail stuffed with Chinese sausage

From Parallel 17
Vichyssoise

(12 servings)

  • 2oz chopped garlic
  • 4oz butter (unsalted)
  • 8oz leeks (washed well and sliced thinly)
  • 24oz russet potatoes (peeled, and cut into quarters)
  • 96oz chicken stock
  • 6oz white wine
  • salt to taste
  • white pepper to taste

Sautee garlic and leeks in 4oz of butter over medium heat until aromatic and translucent.  Add white wine. allow alcohol to cook off. Add remaining ingredients.

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Wine and Food Pairing
12:00 am
Fri June 21, 2013

Little India Restaurant's Saag Paneer with Schloss Goblesburg Rose

Saag Paneer
 
2 bunches spinach, roughly chopped
1 bunch fenugreek leaves, roughly chopped
1 tablespoon canola oil
1/2 pound paneer, cubed
2 tablespoons canola oil
1 teaspoon cumin seeds
1 onion, thinly sliced
1 teaspoon grated fresh ginger
3 cloves garlic, minced
1 tomato, diced
2 teaspoons garam masala
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1/2 cup heavy whipping cream
salt to taste
 

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Wine and Food Pairing
11:04 am
Thu May 16, 2013

Willow Creek Restaurant’s Marinated Brick Chicken with Tyee Estate Pinot Noir

Willow Creek Restaurant’s Marinated Brick Chicken, served with Tyee 2009 Estate Pinot Noir
 
Willow Creek Restaurant’s Marinated Brick Chicken
 
4 Semi-boneless ½ chickens1 cup Canola oil
1 green jalapeno, sliced
1 red jalapeno, sliced
1 stalk lemongrass, sliced
1 lemon, sliced
½ bunch cilantro, chopped
 
Toss all ingredients in oil and evenly distribute over and under chicken in a shallow casserole. Allow to marinate for 8-24 hours.
 

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Wine and Food Pairing
12:00 am
Fri April 19, 2013

Blackened Steak with Kentucky Bourbon BBQ Glaze and Terrenoble Cabernet

Gourmet Fine Catering's Blackened Steaks with Kentucky Bourbon BBQ Glaze

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Wine and Food Pairing
11:05 am
Thu March 21, 2013

Jax Fish House's Seared New England Sea Scallops with Gruner Veltliner Heiligenstein

Chef Sheila Lucero's Seared New England Sea Scallops with roasted salsify, Hazel Dell mushrooms, sea beans, and Crescenza Mornay sauce.
 
Serves 4
 
8 each U-10 count sea scallops
2 T vegetable oil
1 T butter
salt and pepper
Season scallops with salt and pepper and keep refrigerated until ready to use.
 
Mornay Sauce
3 T butter
3 T flour
2 cups milk
salt
ground white pepper
pinch of nut meg
½ cup Bellwether Farms Crescenza cheese

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