Food & Wine Pairings

Recipe:

500g Calamari tubes

¾ Tsp Ground black peppercorns

1 Tbsp Sea salt

1 tsp Cayenne pepper OR ½ tsp dried chili flakes

1 Tbsp Canola oil (or other good-quality vegetable oil)

½ Lime

1 bottle Thai Sweet Chili Sauce (to serve)

¼ cup Fresh coriander, lightly chopped (for garnish)

Directions:

1 Using a knife, cut open the calamari tubes so that they lie flat.

2. Rinse the calamari and place on a tea towel or absorbent paper. Pat them dry.

3. Cut the calamari lengthwise into strips (1 inch wide), and place in a mixing bowl.

4. Drizzle the oil over the calamari and mix well.

5. Now add the sea salt, black pepper, and cayenne pepper. Again, mix well until all

the calamari strips are coated in the spices.

6. Barbecue the calamari over a hot grill until the edges curl up (some strips may

curl completely into a circle) – this only takes 30 seconds to 2 minutes each side.

(try not to overcook the calamari, or it will turn rubbery instead of tender) You

can also pan-fry the calamari indoors.

7. Serve with lime wedges and Thai Sweet Chili Sauce for dipping.

(Photo credit: S. Wongkaew at About.com)

Inspired by the classic dish from France, Sausage and Kale Cassoulet is a rustic one-pot meal that will warm the stomach and the soul. Pairs impressively with Vieux Chateau du Roi (aka Châteauneuf-du-Pape). Just Fine Wine offers this wine in both a 4-5 week version in the Vintners Reserve series and also a 6-8 week version in the Selection series.

Directions:
Pastry
1 cup flour
1/2 tsp salt
1/2 cup butter, diced
1/2 cup cream cheese, diced

Filling
1 tbsp butter
8 oz fresh mushrooms, diced
1 clove garlic, minced
1/2 cup heavy cream
1/2 tbsp lemon juice
1/4 cup chopped green onion
2 tbsp chopped fresh parsley
salt and pepper to taste

Recipe:

1. In a food processor, mix together all the ingredients for the pastry. Form into a ball, wrap and chill for 30 minutes.
2. Meanwhile, in a non-stick skillet, saute mushrooms and garlic in butter until soft and most of the liquid is evaporated. Add cream, lemon juice, green onion and parsley. Bring to a boil and remove from heat. Season to taste.
3. Remove pastry from fridge. It will be a little to soft for rolling, so break off 1″ balls, flatten them with the palm of your hand, and press them into the tart tins.
4. Fill each pastry shell with mushroom mixture and bake at 400F for 20 minutes until golden brown.

Makes 12 mini tarts

(Recipe from Janet is Hungry)

Autumn evenings call for wholesome meals such as this Sheet Pan Harvest Chicken Dinner! Pair with Eclipse Columbia Valley Riesling for an impressive pairing that you’ll want to have again, and again.