Although we love our Rosado poolside or with a summer sunset, it also has it's time and place during the cold winter months. In fact, to prove it, Chef Justin created three recipes that is sure to make you pause for Rosado over your typical winter reds.
Smoked Salmon Pasta
Ingredients
1 head of broccoli, cut into florets
1/2 cup of grated parmesan
8 ounces of pasta, your choice
1 large tbsp butter
Ground black pepper
4 tbsp cream cheese
4-8 ounces smoked salmon
Directions
Preheat your oven to 400 degrees and bring a large pot of water to boil.
Toss the broccoli florets with a little cooking oil and salt, then place on a roasting tray - Cook for 15 minutes in the oven.
Cook pasta according to packaging, drain most of the water, reserve about 1/2 to one cup of pasta water.
Preheat a large pan to medium heat, add the butter, black pepper, cream cheese and pasta water - then whisk together and add the smoked salmon, broccoli and pasta.
Increase the heat to high and sauté for a minute or so - taste for seasoning, add salt and serve.
Top each serving with a sprinkle of parmesan and more black pepper, if desired.
Shrimp and Grits
Ingredients
1 cup grits
3/4 cup shredded cheddar cheese
2 tbsp butter
1/2 cup fontina cheese
1 pound shrimp, peeled
4 stripes of bacon, small dice
1/2 tsp paprika
1/2 tsp ground fennel seed (optional)
1/2 cup onion, small dice
1 green bell pepper, small dice
1 red pepper, small dice
Small splash of wine - 1/4 cup
3 tbsp brown sugar
Handful of green onion, sliced thin
Directions
First, read the recipe through! Chop and prepare your vegetables.
Cook the grits as directed on the packaging. Grits are ground into various sizes and require a specific amount of liquid to cook depending on their size. While the grits are cooking, start prepping the shrimp.
When the grits are nearly cooked, mix in the butter and cheeses. Season the grits with salt and pepper and carefully taste. The molten grits are like lava - be careful!
Cook bacon until crispy.
Increase heat to high and immediately add the shrimp to hot bacon grease. Sauté the shrimp for 30 seconds, add paprika, ground fennel seed, diced onion, both peppers and garlic to pan. Continue to sauté for a minute on high heat.
Decrease heat to medium and return bacon to pan with brown sugar and splash of wine. Cook for another minute or so.
Serve the shrimp over the grits and garnish with green onion.
Chicken Tapenade Melt
Ingredients - Fresh Tapenade
1 1/2 cups of pitted kalamata olives
1 bunch of chopped parsley leaves
1/4 cup capers - drained
1/4 cup sun dried tomatoes
3 cloves of garlic
2 tbsp thyme
Zest and juice one lemon
1/4 cup olive oil - maybe more salt
Ingredients - Chicken Melt
1 breast per sandwich
Sourdough bread
Tapenade
Sliced mozzarella cheese
Dijon mustard
Directions
Prepare the tapenade by adding all of the ingredients to a food processor and pulsing to a consistent texture.
The chicken can be cooked whole in the oven or sautéed.
Preheat a sauté pan (medium heat), panini machine or waffle maker to cook your melt after assembly.
Spread mustard on each piece of bread and top with mozzarella.
Lightly spread a small scoop of tapenade on each piece of cheese.
Choose one of the slices and top with a few pieces of thinly sliced cheeses, followed by a final slice of cheese.
Form a sandwich with both halves and smash together.
Lightly butter or use olive oil on exterior of the sandwich.
Brown the outside of the sandwich and most importantly - melt the cheese! If using a sauté pan, use another pan to press down on the sandwich.
If this is your first time using a waffle maker to make a sandwich, you're welcome!