August 2023 Club Mini Recipes

All aboard to Flavor-town!

Get ready for an array of delightful flavor combinations, as we introduce four recipes brimming with the essence of summer. But that's not all – we're doubling the excitement by pairing each dish with not just one, but two of the exquisite August 2023 Club Mini wines. Feel free to opt for a single wine or explore the dynamic duo, enhancing these delectable recipes. Your taste buds are in for an unforgettable journey, so brace yourself for a sensational culinary experience like no other!

Not yet a member? Join Club Mini to secure the latest “Sipment” of mini wines and experience the magic that happens when amazing wines meet sensational bites.

 

 

Viognier & Italian Moscato

Paired with Coconut Curry Chicken with Broccoli & Basmati Rice

 

 

The aromatic and slightly floral Viognier pairs wonderfully with a fragrant coconut curry chicken dish. The Italian Moscato Moscato’s aromatics and moderate acidity balances the creamy and spicy elements of the curry. Try one (or both!) of these wines with this dish and enjoy how the flavors of each change the overall dining experience.

Ingredients:

• 1 lb (450g) boneless chicken breasts or thighs, cut into bite-sized pieces

• 1 tablespoon curry powder

• 1 teaspoon ground turmeric

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• 1/2 teaspoon chili powder (adjust to taste)

• 1 can (14 oz / 400ml) coconut milk

• 1 cup broccoli florets

• 1 tablespoon vegetable oil

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• Salt and pepper, to taste

Instructions:

In a bowl, combine the curry powder, turmeric, cumin, paprika, chili powder, salt, and pepper. Toss the chicken pieces in this spice mixture to coat them evenly. In a large skillet or pan, heat the vegetable oil over medium-high heat. Add the chopped onion and sauté until it becomes translucent.Add the minced garlic and grated ginger to the pan and cook for another minute until fragrant. Add the spiced chicken pieces to the pan and cook until they are browned on all sides.

Pour in the coconut milk and stir to combine with the chicken and spices. Bring the mixture to a gentle simmer, then reduce the heat to medium-low and let it cook for about 10-15 minutes, allowing the flavors to meld together.

Add the broccoli florets to the curry and cook for an additional 5-7 minutes, or until the broccoli is tender but still crisp.

Serve the Coconut Curry Chicken over a bed of cooked basmati rice. Garnish with fresh cilantro or chopped green onions if desired.

Portuguese White Wine & Rosé Wine

Paired with Seared Scallops with Mango Salsa

 

 

 

The Portuguese White Wine’s crisp acidity and citrusy notes would beautifully complement the delicate and sweet flavors of seared scallops. To create a delightful contrast, serve the scallops with a vibrant mango salsa that combines ripe mangoes, red onion, cilantro, and a touch of lime juice. The Rosé’s crispness and fruit-forward profile would enhance the natural sweet flavors of the dish.

Ingredients

• 1 lb (450g) fresh scallops, patted dry

• Salt and pepper, to taste

• 2 tablespoons olive oil

• 1 tablespoon butter

For the Mango Salsa:

• 1 ripe mango, peeled, pitted, and diced

• 1/4 cup red onion, finely chopped

• 1/4 cup red bell pepper, finely chopped

• 1/4 cup fresh cilantro, chopped

• Juice of 1 lime

• Salt and pepper, to taste

 

Instructions:

In a bowl, combine the diced mango, chopped red onion, red bell pepper, and chopped cilantro. Squeeze the lime juice over the ingredients and gently toss to mix. Season the salsa with salt and pepper to taste. Set aside to let the flavors meld while you cook the scallops.

Season both sides of the scallops with a sprinkle of salt and pepper. In a large skillet, heat the olive oil over medium-high heat until it's shimmering but not smoking. Carefully add the scallops to the skillet, ensuring they are not overcrowded (you may need to cook them in batches). Sear the scallops for about 2-3 minutes on each side, or until they develop a golden-brown crust and are cooked through. Be careful not to overcook, as scallops can become tough.

Arrange the seared scallops on serving plates. Spoon the mango salsa over the scallops, allowing the vibrant colors and flavors to complement the delicate scallops. Garnish with additional fresh cilantro if desired.

 

California Red Wine & French Red Wine

Paired with Ratatouille with Crusty Baguette

 

 

These red wine blends would pair well with a classic dish like ratatouille. The French Red Wine's earthy and herbal notes would complement the medley of vegetables, and the crusty baguette would provide a satisfying contrast. The California Red Wine's bold flavors and tannins would complement the richness of the sauce, creating a harmonious connection between the dish and the wine.

Ingredients:

• 1 eggplant, diced

• 1 zucchini, diced

• 1 yellow bell pepper, diced

• 1 red bell pepper, diced

• 1 onion, diced

• 2 cloves garlic, minced

• 1 can (14 oz / 400g) diced tomatoes

• 2 tablespoons tomato paste

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• Salt and pepper, to taste

• 2 tablespoons olive oil

• Fresh basil or parsley, chopped, for garnish

• 1 crusty baguette, sliced

• Olive oil, for brushing

Instructions:

Heat the olive oil in a large skillet or pot over medium heat. Add the diced eggplant, zucchini, bell peppers, and onion to the skillet. Sauté for about 5-7 minutes, or until the vegetables start to soften. Stir in the minced garlic and cook for another minute until fragrant. Add the diced tomatoes, tomato paste, dried thyme, dried oregano, salt, and pepper. Stir to combine.

Reduce the heat to low and let the ratatouille simmer for about 20-25 minutes, stirring occasionally. The vegetables should become tender and the flavors should meld together.

While the ratatouille is simmering, preheat your oven to the recommended temperature for your baguette. Slice the baguette into desired serving sizes. Place the slices on a baking sheet and brush each slice lightly with olive oil. Place the baking sheet in the preheated oven and bake the baguette slices until they are golden and crispy. This usually takes about 5-7 minutes. Keep an eye on them to avoid burning.

Once the ratatouille is cooked and the vegetables are tender, remove it from heat.
Serve the ratatouille in bowls, garnished with fresh basil or parsley. Serve the crusty baguette slices on the side for dipping and savoring the flavors of the ratatouille.

Argentinian Malbec & Portuguese Touriga Nacional

Paired with Pan-Seared Filet Mignon with Balsamic Glaze

 

 

Touriga Nacional, known for its robust character, would pair beautifully with a simple pan-seared Filet and balsamic reduction due to its complexity and body and the dish's textures and flavors. The dark fruit and spice notes in the Malbec work well with the seared aspects of the steak and rich, fruity glaze.

Ingredients

• 2 filet mignon steaks (6-8 oz each)

• Salt and pepper, to taste

• 1 tablespoon olive oil

• 1 tablespoon butter

• 2-3 sprigs of fresh thyme or rosemary (optional)

For the Balsamic Glaze:

• 1/2 cup balsamic vinegar

• 2 tablespoons honey or brown sugar (adjust to taste)

• 1 tablespoon butter

Instructions:

Take the filet mignon steaks out of the refrigerator about 30 minutes before cooking to bring them to room temperature. This ensures even cooking. Pat the steaks dry with paper towels. Season both sides generously with salt and pepper.

In a skillet, heat the olive oil over medium-high heat until it's hot but not smoking.
Carefully place the filet mignon steaks in the skillet. Sear for about 3-4 minutes on each side for medium-rare, adjusting the time based on your preferred level of doneness. If you like your steak more well-done, you can sear them for a bit longer. Add the butter and fresh thyme or rosemary sprigs (if using) to the skillet during the last minute of searing. Use a spoon to baste the steaks with the melted butter and herb-infused oil.

In a small saucepan, combine the balsamic vinegar and honey (or brown sugar). Bring the mixture to a gentle simmer over medium heat. Let the mixture simmer for about 5-7 minutes, or until it reduces by half and thickens. Stir occasionally to prevent burning. Remove the saucepan from heat and stir in the tablespoon of butter until the glaze becomes glossy and smooth.

Transfer the seared filet mignon steaks to serving plates. Drizzle the balsamic glaze over the steaks, allowing it to pool around the meat. Serve the Pan-Seared Filet Mignon with Balsamic Glaze alongside your favorite sides, such as mashed potatoes, roasted vegetables, or a fresh salad.