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Roasted Scallion & Snap Pea Spring Rolls with Tahini Sauce

Ingredients

Spring Rolls 1/4 pound sugar snap peas (see Recipe Note) 1/2 bunch scallions  1/2 tablespoon olive oil  2 ounces brown rice noodles 1/8 cup toasted sesame seeds 1/8 cup minced cilantro 4 spring roll wrappers

Tahini Sauce 1/8 cup tahini 1 tablespoon soy sauce 1/4 teaspoon garlic powder  1/2 tablespoon honey 1/2 teaspoon ginger 1 teaspoon Sriracha

Preparation

Preheat oven to 425˚F. Go over the snap peas and scallions, and remove any loose pieces. Rinse the snap peas and place in a roasting dish. Remove the roots and roughly 2 inches of the green tops of the scallions. Slice them in half lengthwise, then in half across. Cut each piece into smaller strips and add to the roasting pan with the snap peas. Toss with olive oil and roast until the peas and onions are tender and have turned bright green, 20 to 25 minutes.

Cook the brown rice noodles according to package. Drain, rinse, and set aside.

Set up a rolling station with the roasted snap peas and scallions, cilantro, sesame seeds, rice papers, a dish of hot water large enough to hold the spring roll wrappers, and a cutting board.

Soak one rice paper wrapper in the hot water for 10 to 15 seconds (you want it pliable enough to roll, but not too soft when taking it out of the water). Place the wrapper on a cutting board and layer with noodles, roasted peas and scallions, a sprinkle of cilantro and a sprinkle of sesame seeds. It’s best to eyeball as you go, knowing you should have enough noodles and vegetables for 4 spring rolls. Roll, tuck, and fold in sides as you go. Repeat with remaining ingredients.

Whisk together all of the ingredients for the tahini sauce and transfer to a small bowl for dipping. Before serving, cut spring rolls in half.

Recipe Notes The time for soaking the rice paper greatly depends on the heat of the water. Check the rice paper often after putting it in the water.

Depending on what's available at the time, snow peas also work well in this recipe.

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Admin Note: This recipe originally served 4 and has been cut down to serve just 2 with 2 spring rolls per person.

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Shrimp Coconut Curry Soup

Ingredients

1/2 tablespoon vegetable oil 1/2 medium onion diced 1-2 cloves garlic, minced 1/4 teaspoon ground cumin 1/2 tablespoon red curry paste 1/2 teaspoon brown sugar 2 cups vegetable stock 1-inch fresh ginger root, peeled and cut into chunks 1-inch lemon grass, smashed 4 peppercorns 1/2 jalapeno, sliced plus more for garnish 1/4 cup cilantro leaves plus more for garnish 1 tablespoon fish sauce 1/2 (6.75 ounces) can coconut milk 3/8 pound medium shrimp, shelled and deveined

Preparation In a medium stock pot over medium heat, add the oil and onions. Cook stirring until onions are translucent (about 5 minutes). Stir in the garlic, cumin, curry paste and sugar. Cook for an additional minute. Stir in stock, ginger root, lemon grass, peppercorns, jalapeno, cilantro and fish sauce. Bring mixture to a boil. Reduce heat and allow to simmer for 30 minutes. Remove from heat, strain (discarding the solids) and return the strained broth to the pot over medium heat. Stir in coconut milk, shrimp, mushrooms and lime juice. Cook until the shrimp is completely cooked through (about 5 minutes). Serve immediately garnished with cilantro and jalapeno slices if desired.

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Admin Note: This recipe originally served 4 and has been cut down to serve just 2.

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  Frisée and Green-Apple Salad with Goat-Cheese Toasts

Ingredients

1 tablespoon(s) white-wine vinegar 1 tablespoon(s) (heaping) minced shallot 1 teaspoon(s) Dijon mustard 1/4 teaspoon(s) coarse salt, plus more to taste Freshly ground pepper, to taste 3 tablespoon(s) extra-virgin olive oil 1 baguette, cut into 1/2-inch slices 4 cup(s) frisée (3 or 4 ounces) 1 cup(s) walnut halves, toasted 1 Granny Smith apple, thinly sliced Coarse salt and freshly ground pepper, to taste 8 ounce(s) Bucheron or other soft goat cheese Extra-virgin olive oil, for drizzling

Preparation

Dressing Whisk together vinegar, shallot, mustard, salt, and pepper in a bowl. Add oil in a slow, steady stream, whisking until emulsified.

Salad Preheat oven to 350 degrees. Place baguette slices on a baking sheet, and toast until golden, 8 to 10 minutes.

Meanwhile, toss together frisée, walnuts, and apple in a large bowl. Add dressing, and toss. Season with salt and pepper. Transfer to a serving platter. Preheat broiler. Place cheese, cut side up, on a second baking sheet, and drizzle with oil. Broil until top is browned and bubbling, 3 to 4 minutes. Place on platter. Serve with baguette toasts.

Sautéed Sole with Lemon & Haricots Verts

Ingredients

Sautéed Sole with Lemon 1/2 cup(s) flour, preferably Wondra 1 teaspoon(s) coarse salt 1/2 teaspoon(s) freshly ground pepper 2 (6 ounces each) gray sole fillets 2 tablespoon(s) unsalted butter 2 tablespoon(s) olive oil 2 tablespoon(s) sliced almonds 1 1/2 tablespoon(s) chopped fresh parsley 1 lemon, zest finely chopped, juice reserved, plus extra wedges for garnish

Haricots Verts Coarse salt, to taste 8 ounce(s) haricots verts 2 tablespoon(s) extra-virgin olive oil Freshly ground pepper, to taste 1 bunch(es) chives (optional), for bundling

Preparation

Sautéed Sole with Lemon Combine flour, salt, and pepper in a shallow bowl. Dredge fish fillets in flour mixture, coating both sides, and shake off excess.

Melt butter with oil in a sauté pan over medium-high heat. When butter begins to foam, add fillets. Cook until golden brown, 2 to 3 minutes per side. Transfer each fillet to a serving plate.

Add almonds, parsley, zest, and 2 tablespoons juice to pan. Spoon over fillets, and serve with lemon wedges.

Haricots Verts Bring a pot of salted water to a boil. Add haricots verts, and cook until bright green and just tender, 3 to 5 minutes. Drain, and pat dry. Transfer to a serving bowl.

Toss with oil, salt, and pepper. Tie into bundles using chives.

Making Chive Bundles Lay a chive on a work surface. Arrange 4 to 10 haricots verts in a small pile on top of chive. Carefully tie chive around bundle. Trim ends of chive if desired.

Beef Wellington Tarts

Ingredients

8 ounce(s) beef tenderloin Coarse salt and freshly ground pepper 4 teaspoon(s) olive oil All-purpose flour, for dusting 1 (11-inch square) sheet thawed frozen puff pastry, preferably DuFour 1 tablespoon(s) unsalted butter 8 ounce(s) cremini mushrooms, thinly sliced 2 teaspoon(s) fresh thyme leaves, plus more for garnish 1 clove(s) garlic, minced 1/2 cup(s) dry white wine 2 ounce(s) foie gras mousse (about 1/4 cup)

Preparation

Preheat oven to 400 degrees. Season beef with salt and pepper. Heat 2 teaspoons oil in an ovenproof skillet over medium-high heat. Add beef, and cook until completely browned, about 1 minute per side. Transfer skillet to oven, and cook to desired doneness (130 degrees for medium-rare, 8 to 9 minutes). Transfer beef to a plate, and let rest, uncovered, for 10 minutes.

Meanwhile, on a lightly floured surface, cut two 5 1/2-inch squares from puff pastry; reserve remaining dough for another use. Using a paring knife, score a 1/2-inch border around each square. Place on a parchment-lined baking sheet, and refrigerate for 15 minutes.

Bake for 10 minutes. Reduce oven temperature to 375 degrees, and continue to bake until puffed and golden brown, about 10 minutes more.

Meanwhile, melt butter with remaining 2 teaspoons oil in a clean skillet over medium-high heat. Add mushrooms, thyme, and garlic, and cook until mushrooms are tender and garlic has softened, about 8 minutes. Add wine, and cook until reduced by half, about 1 minute. Using a slotted spoon, transfer mixture to a small bowl.

Add foie gras mousse to skillet, and reduce heat to low. Stir until just melted. Remove from heat.

Using the back of a spoon, flatten inside portion of each pastry square. Thinly slice beef, and arrange slices on top of pastry. Top with mushroom mixture, and drizzle with sauce. Serve immediately.

White-Chocolate Semifreddo

Ingredients

3 large egg yolks 1/4 cup(s) granulated sugar 1/4 cup(s) amaretto 1/2 cup(s) heavy cream 3 ounce(s) white chocolate, melted 1/2 cup(s) hazelnuts (2 ounces)

Preparation

Fill a large bowl halfway with ice water. Combine egg yolks, sugar, and amaretto in a heatproof bowl set over a pan of simmering water. Whisk until mixture is pale and thickened, about 2 minutes. Strain through a fine sieve into a small bowl. Place bowl in ice water until mixture has cooled slightly. Press plastic wrap directly over the surface, and refrigerate for at least 30 minutes.

Beat cream until stiff peaks form. Gently fold in the white chocolate, then the chilled yolk mixture.

Spoon mixture into one 4-by-2-inch baking ring set on a parchment-lined baking sheet or two 6-ounce ramekins, filling them to the rim. Smooth surface. Cover, and freeze until set, about 2 hours (or up to overnight).

Preheat oven to 350 degrees. Spread hazelnuts on a rimmed baking sheet, and toast until skins have split, 18 to 20 minutes. Let cool slightly, then rub with a damp towel to remove skins. Coarsely chop.

If using a ring, run a knife around edge to loosen, and unmold. If using ramekins, do not unmold. Sprinkle with hazelnuts just before serving.

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Valentine's Day Four Course Menu

We have found for the lovebirds out there a four course menu! There will be no need to find recipes from different websites all over the internet and compile them all together in one place as we have done it for you! This specific menu of recipes was made by Martha Stewert and featured on delish.com. 

Meals for Two has compiled this menu into one post, and it will be the last post of our Valentine's Day recipes. Expect to see it within the hour!

We hope you've liked what you've seen so far, and keep a lookout for more recipes to come for future holidays and, as always, the days in-between!

Wishing you a happy Valentine's Day full of love, fun, and laughter! 

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Chocolate Crème Brûlée

Ingredients

1¼ ounces bittersweet chocolate 3 egg yolks ¼ cup + 2 teaspoons sugar, divided ½ cup heavy cream

Preparation

Preheat the oven to 300°.

Bring a large pot of water to a boil for a water bath to cook the custards.

In a double boiler over low heat, melt the chocolate. Or, melt in 20 second pulses in the microwave on low, stirring frequently. Set aside to cool slightly.

In a medium bowl, whisk together by hand the egg yolks and sugar.

Once well incorporated, add the heavy cream.

Pour in the melted chocolate mixture. Divide the mixture between two 6-ounce ramekins.

Place the ramekins in a small baking dish and add the hot water until it comes up ½ way on the sides of ramekins. Move the baking dish carefully to the oven and bake about 40-44 minutes, until the custard is set. The middle will slightly jiggle, but the sides will be set. Let the custards cool in the water bath completely before removing them.

Cover each ramekin with plastic wrap and chill at least 5 hours or until ready to serve (can be made up to 2 days in advance).

Before serving, sprinkle 1 teaspoon of sugar over each and brulee with a kitchen torch until the sugar caramelizes and hardens. Serve immediately.

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No-Bake Chocolate Custard

Ingredients

1/4 cup milk 3 tablespoons sugar 1 large egg yolk 3 ounces bittersweet chocolate, finely chopped, plus shaved chocolate, for serving Pinch of salt 2 tablespoons unsalted butter, softened 1/2 cup heavy cream Pinch of ground cinnamon

Preparation

In a small saucepan, combine the milk and 2 tablespoons of the sugar and heat until steaming and the sugar is dissolved. Put the egg yolk in a small bowl and gradually whisk in the hot milk. Return the mixture to the saucepan and cook over moderate heat, whisking constantly, until slightly thickened, about 2 minutes.

Off the heat, add the chopped chocolate and salt and whisk until smooth. Whisk in the butter. Pour the custard into 2 shallow bowls and refrigerate briefly, about 5 minutes.

Meanwhile, in a medium bowl, beat the heavy cream with the cinnamon and the remaining 1 tablespoon of sugar until softly whipped. Dollop the cream on the custards, sprinkle the chocolate shavings on the cream and serve.

Make Ahead The chocolate custards can be prepared through Step 2 and refrigerated overnight. Serve the custards chilled or at room temperature.

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Stir-Friend Pork Belly with Kimchi

Ingredients

1 tablespoon vegetable oil 3/4 pound thinly sliced fresh pork belly, cut into 2-inch strips 3/4 pound kimchi 1 1/2 tablespoons soy sauce 1/4 teaspoon Asian sesame oil 1 scallion, thinly sliced

Preparation

In a large skillet, heat the oil until shimmering. Add the pork in a single layer and cook over high heat, turning once, until crisp, 6 minutes. Drain the pork on paper towels and pour off all but 2 tablespoons of the fat from the skillet. Add the kimchi and stir-fry over high heat for 2 minutes. Add the pork and toss. Stir in the soy sauce and transfer to a bowl. Drizzle with the sesame oil and garnish with the scallion.

Serve with steamed rice.

Suggested Wine Pairing Beer is the most popular alcoholic beverage in Japan, but only a few Japanese brands are widely available in the U.S. Kirin Ichiban, a citrus-edged lager, is refreshing with the spicy kimchi and fatty pork. 

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Bluefish with Grape Leaves

Ingredients

6 brined grape leaves, rinsed and stemmed Two 6-ounce skinless bluefish fillets Salt and freshly ground pepper 6 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 1 garlic clove, mashed to a paste 1 anchovy fillet, mashed 1 tablespoon chopped chives 1 tablespoon chopped parsley 2/3 cup red seedless grapes, halved 1/2 small red onion, thinly sliced

Preparation

Light a grill. Arrange 3 of the grape leaves so they're overlapping; repeat with the remaining leaves. Cut off the red flesh from the underside of each fish fillet. Set the fish on the leaves and season with salt and pepper. Enclose the fish in the leaves and brush each fillet with 1/2 tablespoon of the oil.

In a bowl, whisk the lemon juice with the garlic, anchovy, herbs and 3 tablespoons of the olive oil; season with salt and pepper.

In a small bowl, toss the grapes with the onion and the remaining 2 tablespoons of olive oil. Season with salt and pepper. In a perforated grill pan, grill the grapes and onions until softened, 4 minutes; transfer to the lemon dressing and toss.

Grill the wrapped fish over high heat, turning once, until the fish is just cooked, 6 minutes. Serve with the onions and grapes.

Suggested Wine Pairing Rich bluefish pairs best with medium-bodied white wines with good acidity. Try a northern Italian white. 

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Fried Tofu with Spicy Ginger-Sesame Sauce

Ingredients

2 1/2 tablespoons soy sauce 1 tablespoon sugar 1 tablespoon Korean red pepper flakes or 2 teaspoons crushed red pepper 1 large garlic clove, very finely chopped 1/2 tablespoon toasted sesame oil 2 teaspoons finely grated fresh ginger 1 teaspoon toasted sesame seeds One 14-ounce container firm tofu Vegetable oil, for frying 1 scallion, thinly sliced Steamed rice, for serving

Preparation

In a small bowl, whisk the soy sauce with the sugar, red pepper, garlic, sesame oil, ginger and sesame seeds.

Slice the tofu crosswise into 8 thin slabs. Dry the tofu with paper towels, pressing until no moisture remains.

In a large skillet, heat 1/4 inch of oil until shimmering. Add the tofu and cook over moderate heat, turning once, until browned and crisp, about 8 minutes per side. Drain on paper towels. Spoon the sauce over the fried tofu and sprinkle with the scallion. Serve with steamed rice.

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Soba Noodles with Dashi, Poached Egg & Scallions

Ingredients

One 1-ounce piece of kombu 4 cups water 2 tablespoons dashi powder (see Note) 4 ounces dried soba noodles 1 tablespoon toasted sesame oil 2 heads of baby bok choy, halved lengthwise 2 large eggs 2 tablespoons thinly sliced scallions 2 teaspoons soy sauce 1 teaspoon fresh lime juice 1/4 teaspoon crushed red pepper

Preparation

In a medium saucepan, cover the kombu with the water and simmer gently until the kombu rises to the surface, about 5 minutes. Remove from the heat. Add the dashi powder and let steep for 20 minutes. Strain the broth through a fine mesh strainer.

Return the broth to the saucepan and bring to a simmer over moderate heat. Add the soba noodles and the sesame oil and cook for 3 minutes. Add the bok choy and submerge them in the broth with a spoon. Crack one of the eggs at a time into a small bowl and gently tip it into the warm broth. Poach the eggs until the whites are just set and the yolk are still runny, about 4 minutes. Remove from the heat.

Using a slotted spoon, transfer the eggs to bowls. Stir the scallions, soy sauce, lime juice and crushed red pepper into the broth. Transfer the soba noodles and bok choy to the bowls, pour the broth on top and serve immediately.

Note Dashi powder is available at many health food stores and at Asian markets.

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Lamb Chops with Fennel Relish

Ingredients

3 tablespoons extra-virgin olive oil Four 1-inch-thick lamb loin chops (about 6 ounces each) Salt and freshly ground pepper 1 small fennel bulb, cored and cut into 1/2-inch dice 1 garlic clove, minced 1 shallot, finely chopped 2 anchovy fillets, rinsed and minced 2 tablespoons finely chopped parsley 1 tablespoon chopped Calamata olives 1 tablespoon drained small capers 1/4 teaspoon crushed red pepper 1 teaspoon sherry vinegar

Preparation

In a medium skillet, heat 1 tablespoon of the oil until shimmering. Season the lamb chops with salt and pepper, add them to the skillet and cook over moderately high heat, turning once, until browned, about 7 minutes. Transfer to a plate and keep warm.

Meanwhile, in another medium skillet, heat the remaining 2 tablespoons of oil. Add the fennel, garlic and shallot and season with salt and pepper. Cook over high heat, stirring occasionally, until the fennel is crisp-tender, about 4 minutes. Off the heat, add the anchovies, parsley, olives, capers, crushed red pepper and vinegar. Mound the relish on 2 plates and top with the lamb chops. Drizzle with any accumulated lamb juices and serve.

Suggested Wine Pairing Spicy Syrah from Monterey County. 

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Focaccia-Stuffed Squab with Bean Stew

Ingredients

2/3 cup dried cannellini beans 5 1/2 tablespoons extra-virgin olive oil 1 small onion, cut into 1/4-inch dice 1 carrot, cut into 1/4-inch dice 1 celery rib, cut into 1/4-inch dice 1 garlic clove, minced 3 cups chicken stock or low-sodium broth 1 small red bell pepper 4 ounces green beans, cut into 1/2-inch lengths Salt and freshly ground pepper 2 cups 1/2-inch-cubed plain focaccia 2 squab—neck and wing tips removed, livers reserved 1 medium shallot, minced 1 teaspoon finely chopped thyme 2 tablespoons unsalted butter, softened

Preparation

In a medium saucepan, cover the cannellini beans with water and bring to a boil. Remove from the heat, cover and let stand for 1 hour. Drain the beans.

In the same saucepan, heat 2 tablespoons of the oil. Add the onion, carrot, celery and garlic and cook over moderate heat, stirring, until softened, 5 minutes. Add the cannellini beans and chicken stock and bring to a boil. Cover and simmer over low heat, stirring occasionally, until the beans are tender, about 1 hour and 15 minutes.

Meanwhile, roast the red pepper directly over a gas flame or under a preheated broiler until charred all over. Let cool slightly, then discard the charred skin, stem and seeds. Cut the pepper into 1/2-inch dice. Add the green beans to the cannellini beans and simmer over moderate heat until tender, about 5 minutes. Stir in the roasted red pepper and season with salt and pepper.

Preheat the oven to 375°. On a rimmed baking sheet, toss the focaccia with 1 tablespoon of the oil. Bake for 7 minutes, or until crisp; let cool. Leave the oven on.

In a small skillet, heat 1/2 tablespoon of the oil. Season the squab livers with salt and pepper and cook over moderately high heat until lightly browned, about 1 minute per side. Add the shallot and cook over low heat until softened, about 3 minutes. Finely dice the livers and add them to the focaccia along with the shallot. Stir in the thyme and season with salt and pepper.

Stuff the squab with the focaccia. Rub the butter all over the squab and season with salt and pepper. In a large ovenproof skillet, heat the remaining 2 tablespoons of oil. Add the squab, breast side up. Roast the squab in the upper third of the oven for about 20 minutes, basting every 5 minutes, until an instant-read thermometer inserted in the breast registers 130° for medium-rare. Transfer the squab to a carving board and let rest for 5 minutes. Mound the stuffing from each bird onto each plate. Carve the breast halves and whole legs and transfer to the plates. Spoon the bean stew alongside and serve.

Suggested Wine Pairing Drago Centro sommelier Michael Shearin suggests pouring a dark, fruity Lagrein from Alto Adige with this dish. 

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Escarole-Stuffed Seared Trout

Ingredients

1 cup packed chopped escarole 1 small shallot, thinly sliced 1/2 teaspoon fresh lemon juice, plus lemon wedges, for serving Extra-virgin olive oil Salt and freshly ground pepper 2 whole 12-ounce trout, cleaned Cornmeal, for sprinkling 2 tablespoons unsalted butter

Preparation

In a bowl, toss the escarole with the shallot, lemon juice and 1 teaspoon of olive oil; season with salt and pepper. Stuff the trout cavities with the escarole and close with skewers. Season the fish with salt and pepper and sprinkle with cornmeal.

In a cast-iron skillet, heat 1/8 inch of oil. Add the trout and cook over moderate heat, turning once, until the skin is crisp and the fish is just cooked within, 8 minutes. Transfer the trout to a plate. Wipe out the skillet.

Melt the butter in the skillet. Add the trout; turn to coat. Remove from the heat and let stand in the pan for 5 minutes. Transfer the trout to plates; serve with lemon wedges.

Suggested Wine Pairing A zesty, lemony Vermentino. 

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Chicken with Candied Cashiews

Ingredients

1/4 cup granulated sugar 3/4 cup unsalted roasted cashews 2 tablespoons vegetable oil 2 garlic cloves, minced 1 scallion, minced 1 tablespoon minced fresh ginger 3 tablespoons soy sauce 1 tablespoon light brown sugar 3/4 teaspoon cornstarch dissolved in 2 teaspoons of water 1 tablespoon plus 1/2 teaspoon fresh lemon juice Kosher salt 2 tablespoons unsalted butter 1/4 cup extra-virgin olive oil, plus more for drizzling 4 large, skinless, boneless chicken thighs, trimmed of fat and cut into 1-inch pieces Freshly ground pepper 1/4 teaspoon onion powder 1/4 teaspoon garlic powder 1/2 teaspoon celery seeds 1/4 cup thinly sliced tender celery ribs 1/4 cup celery leaves Steamed white rice, for serving

Preparation

Line a small baking sheet with parchment paper. In a small saucepan, combine the granulated sugar and 1/4 cup of water. Boil over moderately high heat, swirling the pan until a rich brown caramel forms, 4 minutes. Stir in the cashews until coated. Quickly spread the nuts on the baking sheet, keeping them separate. Let cool. Break off any large pieces of caramel and reserve for a snack.

In a small saucepan, combine the vegetable oil, garlic, scallion and ginger. Cover and cook over low heat for 1 minute. Remove from the heat and let stand, covered, for 10 minutes. Strain the oil through a coarse strainer into a medium skillet, pressing on the solids. Add the soy sauce, brown sugar and 1/4 cup of water and bring to a simmer over moderate heat. Whisk in the cornstarch mixture and simmer over low heat, whisking, until thickened, about 30 seconds. Remove from the heat, add 1 tablespoon of the lemon juice and lightly season the sauce with salt.

In a medium saucepan, melt the butter in the 1/4 cup of olive oil. Season the chicken with salt and pepper and add to the saucepan. Cook over moderate heat, turning, until white throughout, about 5 minutes.

In a small bowl, combine the onion and garlic powders, celery seeds and 1/2 teaspoon of salt. In another small bowl, toss the sliced celery and leaves with the remaining 1/2 teaspoon of lemon juice and a small drizzle of olive oil and season with salt and pepper.

Transfer the chicken to shallow bowls, spooning the sauce over the chicken. Top with the candied cashews and season with the celery salt. Scatter the celery salad on top and serve with rice. Alternatively, arrange the chicken on cocktail forks and season with the celery salt. Serve with the sauce, candied cashews and celery salad.

Make Ahead The candied cashews can be stored in an airtight container at room temperature for 1 day. Reheat briefly in a 350° oven if they are sticky. The sauce can be refrigerated overnight; reheat gently.

Suggested Wine Pairing Spicy Gewürztraminer is fantastic with gingery Asian-inspired recipes like this one. 

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Quick-Aged Grilled Rib-Eyes

Ingredients

Two 12-ounce, 1-inch-thick boneless rib eye steaks 1 1/2 tablespoons Asian fish sauce Kosher salt Ground pepper

Preparation

In a resealable plastic bag, arrange the steaks in a single layer. Add the fish sauce and turn to coat. Seal the bag, pressing out as much air as possible. Refrigerate for 3 days.

Remove the steaks from the plastic bag and tightly wrap each one in a double layer of cheesecloth. Set the steaks on a rack set over a plate and refrigerate for 3 days.

Unwrap the steaks, discarding the cheesecloth. Let the steaks stand at room temperature for 30 minutes.

Light a grill or preheat a grill pan. Season the steaks with salt and pepper. Grill the steaks over high heat, turning once, until well-browned outside and medium-rare within, about 8 minutes. Transfer the steaks to a cutting board and let rest for 5 minutes before serving.

Suggested Wine Pairing Blackberry-scented, generous Shiraz. 

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Scallops with Brussels Sprouts

Ingredients

1/4 cup crème fraîche 1/4 teaspoon finely grated lemon zest 1 teaspoon fresh lemon juice 1 tablespoon snipped chives 3 tablespoons extra-virgin olive oil Salt and freshly ground pepper 6 jumbo scallops (about 3/4 pound) 6 thin slices pancetta (about 2 ounces) 1/2 pound brussels sprouts, thinly sliced 1 shallot, thinly sliced 1 tablespoon unsalted butter 1 garlic clove, minced

Preparation

In a small bowl, whisk the crème fraîche with the finely grated lemon zest, fresh lemon juice, snipped chives and 1 tablespoon of the olive oil. Season the lemon-chive crème fraîche with salt and pepper.

In a medium skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Generously season the scallops with salt and pepper and add them to the skillet. Cook the scallops over moderately high heat, turning once, until they are golden and just cooked through, about 5 minutes. Transfer the scallops to a plate; tent with aluminum foil to keep warm.

Meanwhile, in another medium skillet, cook the pancetta over moderately high heat, turning once, until browned and crisp, about 4 minutes. Add the brussels sprouts and shallot and cook, stirring, until the brussels sprouts are softened but still bright green, about 2 minutes. Off the heat, stir in the butter and garlic and season with salt and pepper; transfer to plates and top with the scallops. Serve with the lemon-chive crème fraîche.

Suggested Wine Pairing Lush white from Paso Robles, California. 

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Rib-Eye Steak au Poivre

Ingredients

2 tablespoons black peppercorns, coarsely crushed 1 tablespoon minced garlic 2 teaspoons ground cumin 2 tablespoons extra-virgin olive oil 2 rib-eye steaks, cut 1 3/4 inches thick Sea salt 1/4 cup dry red wine 1 tablespoon grainy mustard 1 teaspoon brined green peppercorns, drained 1 teaspoon capers in 1 teaspoon of their brine 1 tablespoon unsalted butter 1 teaspoon chopped parsley

Preparation

In a small bowl, combine the black peppercorns with the garlic, cumin and 1 tablespoon of the olive oil. Rub this mixture all over the steaks and let stand at room temperature for 2 hours.

In a large skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Season the steaks with salt, add them to the skillet and cook over moderate heat until browned, about 4 minutes per side for medium rare. Transfer the steaks to a warmed platter and season again with salt.

Discard the fat in the skillet. Add the wine and simmer over low heat until reduced to a syrup, about 2 minutes. Add the mustard, green peppercorns and capers in brine and stir once or twice. Remove the skillet from the heat and stir in the butter. Return the steaks to the skillet and turn to glaze with the sauce. Transfer the steaks to plates, sprinkle with the parsley and serve.

Suggested Wine Pairing A big, fruity, peppery Washington State Syrah will stand up to the steak's intense spice rub.