June 15, 2023 | Ciara Girard
Get creative in the kitchen this summer through food and wine pairings with our second label: End of the Day. Whether you’re cooking for yourself or for a gathering, our ready-to-drink wines are sure to heighten any at-home culinary experience. These favorite summer recipes and suggested wine pairings will please any palate!
Summer Shrimp Boil
- Water, for boiling
- 4 tablespoons Old Bay Seasoning
- 8 oz. baby potatoes, cut into halves
- 2 ears corn on the cob, cut into 2-inch pieces
- 12 oz. smoked sausage, cut into pieces (Hillshire Smoke Sausage Rope)
- 1 lb. shrimp, shelled, deveined, tail-in
- 1 tablespoon chopped parsley, for garnishing
- 6 tablespoons unsalted butter, melted
- 1 1/2 tablespoons Cajun seasoning (McCormick)
- Fill a tall stockpot halfway with water. On high heat, bring the water to a rolling boil.
- Add the Old Bay Seasoning, follow by baby potatoes and corn. Cover the pot and boil for 8-10 minutes, or until the potatoes become tender.
- In the meantime, make the Cajun Butter by combining the melted butter with Cajun seasoning together. Stir to mix well and set aside.
- Add the smoked sausage and shrimp, boil for 1 minute, or until the shrimp turn pink. Remove the pot from heat and drain all the ingredients using a colander. You may need to do it in two batches if your colander is not big enough.
- Heat up a skillet on high heat. Add the Cajun Butter and all the shrimp boil ingredients together. Stir to combine well. Transfer the shrimp boil to a sheet pan or serving platter, garnish with chopped parsley and serve immediately with a chilled glass of Albariño.
Classic Pasta Salad
- 24 ounces tri-color rotini pasta, uncooked
- 1 pint cherry tomatoes, halved
- 12 ounces sliced pepperoni
- 1 red onion, diced
- 1 green bell pepper, diced
- 16 ounces mozzarella cheese, cubed
- 1 cup grated parmesan cheese
- 8 ounces olives, sliced
- 1 ½ cups olive oil
- ½ cup red wine vinegar
- 2 tablespoons Italian seasoning
- 2 teaspoons garlic powder
- 1 ½ teaspoons salt
- 1 teaspoon pepper
- ½ teaspoon red pepper flakes
- In salted boiling water, cook pasta according to package directions. Drain and rinse with cold water until pasta is room temperature. Place pasta in a large bowl.
- Add cherry tomatoes, pepperoni, onion, bell pepper, mozzarella, parmesan, and olives to the bowl. Set aside.
- In a separate bowl, add olive oil, vinegar, italian seasoning, garlic powder, salt, pepper, and red pepper flakes. Whisk to combine.
- Pour vinaigrette over pasta salad, then toss to coat. Refrigerate for 1 hour before serving.
- If your pasta salad has been chilling for several hours/overnight and very cold, allow it to warm up slightly at room temperature for 20-30 minutes, then give it a toss to redistribute the dressing just before serving with a glass of Cuvée.
Savory Stuffed Mushrooms
- 18 mushrooms whole mushroom caps, fresh
- 1 tablespoon olive oil for sauteing
- 2 cloves garlic pressed using garlic press
- 8 oz cream cheese softened
- ¼ cup Parmesan cheese grated
- ¼ teaspoon white pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon onion powder
- Heat oven to 350.
- To prepare the filling, start by heating 1 tablespoon oil over medium and adding garlic and about ¼ of the stems chopped up. Stir and heat until most of the moisture is gone and then add the rest of the ingredients, stirring until mixed smooth.
- Arrange mushroom caps on a baking sheet. Fill each mushroom cap with a nice heaping spoonful of the filling. (Use a piping for the easiest method!) When they are all filled, place in preheated oven for 20 minutes and serve with a glass of Cab.
Marinated Beef Flank Steak
- 1 1/2 -2 pounds flank steak
- 1/2 cup olive oil
- 1/3 cup reduced-sodium soy sauce
- 1/4 cup balsamic vinegar
- 2 tablespoons lemon juice
- 2 tablespoons brown sugar
- 1 1/2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 TBS EACH onion powder, garlic powder
- 1 tsp EACH paprika, pepper, red pepper flakes, dried dill weed
- 1/2 tsp EACH dried oregano, dried rosemary, ground coriander
- Whisk marinade ingredients together in a freezer-size Ziploc bag. Reserve 2 tablespoons to use later. Add steak, press out excess air and seal. Massage marinade into the steak with your hands through the outside of the bag.
- Marinate in the refrigerator at least 2 hours or up to 12 hours.
- Preheat outdoor grill (or indoor grill pan) to medium-high heat, (450 degrees F when lid is closed).
- Grill steak for 5-6 minutes per side, or until an internal thermometer reads 130-135 degrees F for medium rare or around 140 degrees for medium. Grill time will vary depending on thickness of your steak and desired level of doneness.
- Remove the steak to a cutting board and let rest for 10 minutes before slicing. Slice steak into thin strips against the grain (perpendicular to the long strands) or ½-inch cubes. Drizzle with the 2 tablespoons reserved marinade.