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Summer Grilling with White Wines

Summer Grilling with White Wines


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5 great grilled chicken recipes and the wines that work perfectly with them

The best white wine pairings for grilling.

While I love a big, thick juicy steak grilled over hardwood, I find myself more often opting for something a little lighter. Grilled chicken and seafood recipes are becoming my best friends, and along with them I’m exploring the world of white and rosé wines in more depth than ever before.

While a good steak is pretty easy to pair with wine, with so many red wines ready to fill the role, the lighter grilled chicken and seafood recipes are a bit trickier. Many people like to top their grilled steaks with sauces and marinades, but the best steak is just that, a perfectly aged, perfectly grilled slab of beef, so wine pairing is simple and easy. With seafood, and chicken in particular, there are sauces, marinades, and rubs that come into play. Lets take a look at some of the most deliciously common styles of grilled chicken and work out the best wine pairings for each.

Click here for the pairings and recipes.

— Gregory Dal Piaz, Snooth


5 Ways to Become a Grill Master this Summer

Refreshing summer breezes dance on your face, the sound of sizzling meat on the grill, a glass of Gooseneck Vineyards wine in hand feels like all you may need for a perfect summer evening. We have 5 tips for you to become the master of your grill this summer and amaze your guests with sizzling deliciousness.

1. Simplify your marinades. A proper marinade should have focus and clean flavor, so go with high-quality ingredients and keep it simple. Gooseneck Vineyards Heritage Red Blend makes a great addition to your grilling arsenal. Just whisk a ½ cup of wine, ¼ cup olive oil, some garlic, fresh herbs and salt and pepper and you’re good to go! Remember, marinades should enhance the flavor of the meat, not hide it.

2. Make sure your grill is clean. The best way to start is with a clean grill and the easiest way to clean it is when it’s hot. Clean it after preheating and before you cook your next feast.

3. Preheat the grill. It may feel hot when you hold your hands above the flame, but make sure the grills themselves are hot, so you get a good sear. A good rule of thumb is to preheat about 15 minutes for maximum temperature searing. To cook at a lower temperature, like for low-and-slow cooking barbecue, preheat for 10 minutes or less. Both of those times can vary a little depending on how cold or windy the weather is.

4. Invest in a meat thermometer. Cooking meats to the correct temperature helps to make sure your food is safe. Always make sure to cook to the following temperatures:
– Chicken: 165˚
– Turkey: 165˚
– Hot dogs: 140˚
– Sausages: 150˚
– Beef: 140˚
– Burgers: 160˚

5. The biggest secret? Let it rest. It may look delicious and you’re definitely hungry, but let your meat rest before cutting and serving. A useful guideline for resting a steak is to let it rest for approximately as long as you cooked it. Why should you have to wait? While the meat is cooking, the heat pushes out the liquid. When you let it rest and cool, the juices will be reabsorbed into the meat and not all over your plate.


Brine Q and A

What is Brine? Simply put, brine is a salt water solution that chicken, other poultry or meat soak in before cooking. Often brine is made with sugar too. Brines are also commonly flavored with juices, herbs and spices for added flavor. Additionally brine is used to preserve jarred foods, like olives and is used in smoking and curing meats to prevent spoilage.

How is a brine different from a marinade? They are not as intensely strong as a marinade, and don&rsquot usually have acidic elements added to them. Marinades usually only effect the outer most layers of protein while brine actually works deeper into the meat.

What does Brine do to chicken? Soaking chicken in brine before grilling it makes it juicy and flavorful. For a more technical description you can read this Fine Cooking article here. Basically, the salt solution soaks into the chicken, and binds to it, making it more juicy before it is cooked. The salt denatures the proteins and attaches water to the protein, which makes it juicier.

How long do I brine the chicken? The raw chicken sits in the brine for a relatively long time (24 hours in this recipe) and the salt and flavor is able to really permeate the chicken. For larger poultry or for bone-in meat you can leave it in for even longer. Just take note that this is a relatively weak brine in todays recipe, so the chicken breasts can be in the solution for longer. Stronger (quick) brines work in as little as two to four hours.


Lemon and White Wine Marinade

This crisp, refreshing lemon and white wine marinade works well with fish or chicken it can also be used on pork. It has classic flavors that pair with a variety of different types of cuisine, including Italian, Greek, and French. This recipe makes enough marinade for four chicken breasts.

You don't have to spend a lot of money on the wine for this marinade, but if you're opening a bottle it might as well be one that you'll enjoy sipping before dinner.

By soaking meat in a marinade before cooking you are adding flavor to foods and making them more tender. Marinades include acidic components, such as the wine and lemon juice in this recipe. The acid begins breaking down the surface of the meat, allowing fluids and seasonings to enter the meat. It also plumps up the cells of the meat so it stays juicier when grilled or cooked.

You will want to use a marinade when grilling because the high heat can not only dry out the meat, it can create harmful substances on the surface of the meat. An acidic marinade helps to keep these from forming.


Once you make sangria, how long can you keep it in the fridge or at room temperature?

I wouldn’t keep a pitcher of sangria at room temperature for more than 2 hours.

I suggest that you keep the sangria chilled, once you make it.

It can be good for up to two days in the fridge.

Actually sangria tastes even better when made 12-24 hours in advance.

Since there is fruit inside, the fruit will absorb some of the wine and start tasting even better, but afterwards (after 2 days) it may start going bad.


Ingredients

  • 1 (750 ml) bottle white wine
  • 1 lemon (cut into wedges)
  • 1 orange (cut into wedges)
  • 1 lime (cut into wedges)
  • 1 peach (cut into wedges)
  • 1 cup strawberries (sliced)
  • 1/2 cup lemonade (or limeade)
  • 1/2 cup sugar
  • 3 ounces brandy (apricot, peach, or berry-flavored)
  • Optional: 1 (8-ounce) can pineapple (diced, with juice)
  • 2 cups ginger ale (chilled)

What is a Dry White Wine?

A dry white is simply any white wine that isn&apost sweet. For cooking, you want a wine with a high acidity known in wine-speak as "crisp." Pinot Grigio, Pinot Gris, Sauvignon Blanc, Pinot Blanc, and dry sparkling wines are especially good. Fuller whites with strong, oaky flavors, like some Chardonnays, don&apost work as well for cooking because they are lower in acidity and don&apost lend as much punch as the crispier wines. When reduced by cooking, the oaky, buttery flavors turn bitter and don&apost add anything pleasant to a dish.


Traeger White Wine Chicken and Mushrooms

This chicken dish is one of those meals that you&rsquod serve to your in-laws the first time you make them dinner. I&rsquod make this for an anniversary dinner, for someone special I hadn&rsquot seen for a really long time, or for someone I wanted to show off for a little bit.

It is fancy-tasting, but full of simple ingredients with a straight-forward cooking technique that anyone can follow. You can make this on your Traeger or you can make this on the stove top, either way, it is going to be amazing.

More fabulous grilling in my Traeger Recipes collection. Check them out!

It is Washington Wine month and at QFC if you buy 6 bottles of Washingon wines you can get 20% off on all of the bottles!

Washington wines are amazing, and you can find the large selection of local wines on the shelf by looking for these tags:

What Kind Of Wine Works Best For White Wine Chicken?

You can use almost any kind of white wine in this dish. My personal favorite is Pinot Gris, but feel free to experiment! I&rsquod steer clear of anything super sweet. A super oaky chardonnay might just be perfect, especially if you go with the Traeger option and cook it on your grill.

Need to use up the rest of that bottle? I&rsquove got more white wine recipes here!

This beautiful Pinot Gris by Canoe Ridge Vineyard was perfect, and I made sure to save some to enjoy while we ate as well.

Make sure and check out the awesome Simple Truth options available at QFC! I picked up their boneless skinless chicken breasts and some crimini mushrooms for this dish.

How To Make Chicken in White Wine Sauce

With a little prep, this gets put together pretty quickly. You&rsquoll want to make sure to have everything ready to go because things get crazy in the middle of it!

Start by slicing some onions and mushrooms, and setting them aside.

Next, you&rsquoll want to cut your chicken breasts in half so they are half of their normal thickness. Season them well with some salt and pepper and a sprinkle of onion powder before dredging the chicken breasts in the seasoned flour.

This flour not only helps the chicken to brown, but it also helps thicken the sauce during the end as well. Don&rsquot skip it, if you can help it!

After you brown both sides of the chicken, leave all of those awesome bits and pieces on the bottom of the pan and throw in your butter and your onions and mushrooms.

Cook those for about 10 minutes, and then add back in your chicken to the pan along with some chicken stock and some of your white wine. Let that cook down for about 20 more minutes, and soon you&rsquoll have this&hellip

I like to serve this with Browned Butter Myzithra Pasta, and some Grilled Asparagus.


Recipes

Like red wine, white wine also prevents many cancer and heart diseases. Among white wines, dry white wines are extensively used for cooking. Such a wine is used to prevent the sweet flavor that a dish gets when cooked with red wine. Generally, while cooking, the alcohol content in the wine evaporates substantially, and only the flavor remains behind. Care should be taken while using wine for cooking. Too much of the wine might add a strong unsavory flavor, and too little of the dry wine might not give the desired flavor. Dry white wines for cooking are used to make light and creamy sauces.

Spicy Veg Risotto Recipe

This recipe for risotto using dry white wine, is a treat for vegetarians and vegans, and very easy to prepare. The ingredients you require are:

  • 3 green onions sliced
  • 1 onion finely chopped
  • 1 red bell pepper chopped
  • 2½ cups of vegetable broth
  • 1½ cups of rice (arborio)
  • ⅔ cup of dry white wine
  • 1 tsp. garlic paste
  • 1 tsp. cayenne pepper
  • ½ tsp. chili pepper flakes
  • Salt and pepper according to taste
  • Olive oil

In a pan, heat the oil. Add the onions and fry them till light brown. Add green onions, garlic, bell pepper, and fry for 5 minutes on medium flame. Mix arborio rice and cook for a minute. Now, add cayenne pepper and pepper flakes. Pour half a cup of vegetable broth and let it be absorbed properly. Pour the rest of the vegetable broth and after a minute add the wine, half a cup at a time. Serve in a bowl, garnish with salt, pepper, and cheese.

Mussels in Creamy Sauce

This is one of the easiest seafood mussels recipes that uses dry white wine as one of its ingredient. A chardonnay will be a good choice for this recipe. If you cannot use chardonnay, you can use a regular dry white wine. Here is a list of the ingredients:

  • Around 30 mussels (cleaned and debearded)
  • 2 French shallots finely chopped
  • 2 green onions finely chopped
  • 1½ cup dry white wine
  • 1 cup of cream
  • 4 tbsp. butter
  • 3 tbsp. chopped parsley
  • 1½ tbsp. garlic paste
  • 1 tsp. curry powder

For making the mussels sauce, take a large saucepan and cook the garlic and French shallots in simmering wine. Cook till the shallots and garlic look translucent. Mix the cream in the saucepan. Add curry powder to it. Steam cook the mussels by covering the pan for few minutes. Wait till the shells open wide, transfer these shells into a bowl. Discard the shells which do not open. In the saucepan, add the butter and whip. Turn off the flame. Add spring onions and parsley to the sauce and mix well. Serve immediately with Italian bread.

Quick Shrimp Scampi Recipe

This is a light dish, using dry white wine. The ingredients required are:

  • 1 small onion diced
  • ¼ cup of dry white wine
  • 4 tbsp. butter
  • 2 tbsp. parsley chopped
  • 2 tbsp. lemon juice
  • 1 tsp. garlic paste
  • Salt and pepper to taste
  • 13 jumbo shrimp

Make sure the shrimp are neatly peeled and deveined
In a pan, fry garlic, onion, and parsley in butter, till everything turns soft. Turn the flame low and add the shrimp. Stir for 5 minutes. Remove the shrimp in a bowl. In the pan, add the remaining ingredients and cook for 2 minutes. Pour this over the shrimp and serve hot with French bread.

Chicken and Vegetable Soup

This is a great recipe which you can enjoy during colder season or when you have the flu. The ingredients you need for this soup are:

  • Butter
  • 1 bay leaf
  • 1 tbs. chopped garlic
  • 1 green chili sliced lengthwise
  • 1 finely chopped onion
  • 1 tsp. turmeric
  • 1 cup chicken pieces
  • 1 cup mixed vegetables of your choice
  • 1 cup chicken stock
  • ½ cup of dry white wine
  • Salt and pepper according to taste
  • 1 tbs. chopped parsley

In a pan melt butter, then add bay leaves, garlic, green chili, onion, and turmeric. After a minute add the chicken and vegetables and stir for a minute. Then add the chicken stock and let the chicken and vegetables cook. Finally, add the wine and cook for few more minutes. Season with salt and pepper and garnish with fresh parsley.

Simple Fish Marinade

Here is a simple fish marinade using dry white wine. You can prepare this marinade in few minutes. The ingredients you require are:

  • 1½ cups of fish of your choice
  • ½ cup dry white wine
  • ½ cup olive oil
  • 1 tbs. lemon juice
  • 1½ chopped fresh dill
  • Salt and pepper according to taste

In a bowl mix all the ingredients well. Then set aside the bowl for 30 minutes. When grilling the fish make sure you coat the fish completely with the marinade liquid, to get the maximum flavor.

While cooking…

  • Never use cooking wines to substitute dry white wines, as cooking wines are very sweet and might ruin the dish.
  • Substitutes for wines for cooking are lemon juice and vinegar, but they won’t give the same flavor as dry white wine.
  • Refrigerate the leftover wine, and use it for cooking within 2 weeks.
  • Champagne also comes under the category of dry white wines. Hence, a good dry champagne can also be used for cooking.
  • Wine marinade helps to tenderize the outside of the meat, and keeps it moist while it cooks.
  • You can also combine soy sauce and pinot gris in equal proportion, with some chopped garlic and ginger and use it as a marinade.
  • You can use wine when cooking using a skillet on a stove, in an oven, or in a pressure cooker.
  • White wines can also be used to bake cakes. You can use wine in place of fat (like butter or oil) when baking a cake. This will decrease the calories while adding unique flavor to the cake.
  • Experiment cooking with wines and have fun to create flavorful dishes.

So, if you are not an alcoholic or a teetotaler, then you can enjoy dry white wine for cooking. And the best part is you can indulge in the flavor and aroma of the delicacy, because as rightly said by Louis Pasteur, “ The flavor of wine is like delicate poetry “. Bon appetit!


Grilled White Wine Octopus

Funny thing is, this octopus has been on my to do list since Christmas, when I met a guest at my neighbor’s Christmas party who was particularly fond of my pâté. As we munched on chicken liver and sipped some cab, we talked about cooking – which led to me sheepishly admitting to having a cooking blog. He asked me if I had ever made octopus before. I hadn’t. But being adventurous — and saddled with the dubious title of “food blogger” — I told him I’d give it a try and report the results.

When I told my Mom I was making octopus, she told me to give it a good beating. Whaaa.

“To tenderize it“, she told me.

My grandfather advised a long cooking time. My friend, Nola, asked if I was going to grill it. Clearly, I had a lot of options.

Then I found this very handy video on grilling octopus by none other than Martha Stewart. To be fair, Martha, like me, had never made octopus — but she’s got connections. She brought in the chef partner to Mario Batali and Joe Bastianich. This chef not only made it seem doable, he made it look easy.

And it was. I’ve had more trouble making pie crust than making this dish. So take heart. This is simple, accessible and most of all absolutely delicious!

Lucciola Restaurant, NY – The Charm of Bologna on Amsterdam Avenue

The next day, after marinating, I grilled them for a few minutes to get a nice smoky char and served them with a greek orzo salad (coming soon) and garlicky grilled bruschetta. Yum.