Lamb Chops and Bleu Cheese Mashed Potatoes

The first time we cycled through Provençal fields of rosemary, lavender, thyme and oregano, we totally understood the culinary concept of Herbes de Provence. This recipe helps to preserve the tradition of serving lamb at Easter using delicate herbs from the south of France.

Read More

Grilled Spicy Shrimp and Pineapple Skewers

We first had shrimp and pineapple skewers at a tapas bar in Logroño, the capital of the Rioja wine region.  We often go out on a “tapas crawl,” rather than sitting down for a formal dinner.  Our moveable feast usually involves four or five tapas bars, each one offering their special tapas served alongside amazing wines by the glass.

Read More

WINE OF THE WEEK

As prices for wine from Bourgogne spiral out of the reach of mere mortals, it is comforting to know that we can still satisfy our Burgundy cravings with well-made bottles from appellations that do not fetch the exorbitant amounts of those from more prominent terroir or producers.

Read More

Wine Of The Week

As Christmas weekend and the big day itself approach, we can think of no better way to celebrate than with Bottega Venetian Gold Prosecco. Part of Bottega’s “Liquid Metals” collection (there are also Platinum and Rose Gold versions) Bottega Gold comes in a gleaming bottle that is a lustrous work of art in and of itself. 

Read More

Wine of the Week

Small Vines Estate Cuvee 2015

Small Vines Estate Cuvée Russian River Valley Pinot Noir 2015



We are starting something new here on World Wine Guys: We will be posting our Wine of the Week and then sharing the love on social media.

 

Our premiere Wine of the Week is Small Vines Estate Cuvée Russian River Valley Pinot Noir 2015, which we enjoyed on our visit to the tasting room and winery on Monday. Small Vines founders Paul and Kathryn Sloan showed off their organically farmed estate vineyards and then took us through a tasting of their current release Pinot Noir and Chardonnay. While they were all beautiful wines—and we don’t use the term lightly—when we looked back at our notes we realized that the Estate Cuvée PN is the wine we were both most rapturous about. We’re not giving points out for our wine of the week, but believe us, if you come across a bottle of Small Vines you should definitely make it your own. 

Small Vines Estate Cuvée Russian River Valley Pinot Noir 2015: A nose of black cherry, violet and talc gives way to flavors of black cherry and pomegranate with a hint of smoke and a satisfying sense of earthiness. There is a hint of orange zest on the smooth, acid-tinged finish.

Small Vines is mainly available directly from the winery, but you will find it in some of the country’s best restaurants, including The French Laundry, Eleven Madison Park, and Single Thread Farms in Healdsburg, each of which has three Michelin stars.  Find out more at Small Vines.

Paul and Kathryn Sloan

Paul and Kathryn Sloan in their Small Vines tasting room.

Tapas Bar Seafood Salad

We just returned to New York from Spain (with a detour to France) and we are missing tapas bars already. There is nothing like buying an inexpensive glass of wine--usually around or under $2 US--and receiving a free small plate to enjoy with it. This tapas bar seafood salad, which is also known as salpicon, is one of our favorites. 

 

Tapas Bar Seafood Salad. Photo by Frances Janisch for The Fire Island Cookbook. 

Tapas Bar Seafood Salad. Photo by Frances Janisch for The Fire Island Cookbook. 

Tapas Bar Seafood Salad

 

When you walk into a bar in Spain, you will see a glass-covered case filled with salads and cooked foods. With each glass of wine you order, you will be offered a tapa, or small plate of food—for free!  Cold seafood salad is always a sure bet, especially with a nice, crisp glass of Albariño.

  • ¾ pound cooked crab meat, fresh or canned
  • 1 pound octopus
  • 1 ½ pounds medium shrimp
  • 1 small red pepper
  • 1 small green pepper
  • 1 medium red onion
  • ½ pound green olives, pitted
  • ½ cup extra virgin olive oil
  • ¼ cup lemon juice
  • Salt and pepper to taste

Peel the shrimp and remove tails.  In a medium saucepan, bring salted water to a boil over high heat. Boil 3-5 minutes, until shrimp turn pink. Empty shrimp into strainer, and rinse with cold running water.

Boil the octopus in salted water until tender. This may take between 30 and 60 minutes, depending on the thickness of the octopus. After cooking, allow to cool to touch, and cut into ¼ inch slices.

Break the crab meat into ½ inch pieces with your fingers and a fork. Place the shrimp, octopus, and crab meat in a large glass or ceramic bowl. 

Rinse and seed the peppers, and cut into lengthwise into ¼ inch slices, and then cut each slice in half crosswise. Dice the onion. Add peppers, onion, and olives to seafood in bowl. Toss lightly.

Add olive oil and lemon juice to bowl, and mix to coat seafood and vegetables. Lightly salt and pepper to taste. Serve cold. May be refrigerated before serving. This can be made in the morning, and plated and served at dinner time.

Wine Pairing: 

Laxas Albariño, Rias Baixas, Spain

The bracing minerality of this clean white wine is just right with seafood.

Note: You may substitute 1 pound cleaned calamari rings for the octopus. Boil approximately 3-4 minutes, until tender. 

From THE FIRE ISLAND COOKBOOK Copyright © 2012 by The World Wine Guys, LLC published by Atria Books, a division of Simon & Schuster, Inc.

 

Gambas Pil Pil Recipe

We are currently at our home in Nerja, Spain, and have had several versions of gambas pil pil at restaurants and tapas bars around town. Everyone's is different, but the basic recipe is olive oil, slivered garlic, chili pepper, and peeled shrimp. We use butter and Tabasco in ours, which are not traditionally Spanish, but all our friends love it.  

Gambas Pil Pil. Photo by Frances Janisch for The Fire Island Cookbook. 

Gambas Pil Pil. Photo by Frances Janisch for The Fire Island Cookbook. 

Gambas Pil Pil

Sizzling, spicy shrimp are a favorite at the merenderos which line the beaches on the Costa del Sol. These are great in the afternoon with a Rosado, a light, fruit-scented rosé wine, served as an appetizer. On cool evenings, we will also pair this with a joven or Crianza Tempranillo. 

 

·      32 jumbo shrimp, cleaned

·      8 tablespoons butter, melted

·      1 1/3 cups olive oil

·      6 tablespoons hot paprika

·      1 teaspoon ground cayenne

·      1 teaspoon Tabasco or hot sauce

·      4 teaspoons sea salt

·      12 cloves garlic, slivered

·      Crusty bread for dunking in sauce

In a 2-cup glass measuring cup, stir together all ingredients except shrimp. Place four shrimp in each of eight small oven-proof ramekins or dishes, and then spoon 1/8 of the sauce over each serving.  Arrange the shrimp, and place under pre-heated broiler for 3-4 minutes, or until shrimp is red-pink, and oil is sizzling. Place each ramekin onto a slightly larger dish, and serve at once. Be sure to yell “Hot plate!!!” as you slide it onto the table. Serve with crusty Italian or French bread, and make sure to soak up all that good garlicky-hot oil.  Serves eight. 

You can substitute 48 or 56 slightly smaller shrimp for the 32 jumbo shrimp.

Wine Pairing: 

Vivanco Rosé, Garnacha and Tempranillo, Rioja, Spain

This light and fruity rosé made from Spanish varieties has the crispness of a white wine and the mouth-feel of a red. 

From THE FIRE ISLAND COOKBOOK Copyright © 2012 by The World Wine Guys, LLC published by Atria Books, a division of Simon & Schuster, Inc.