Pairing of the Day: July 19-23, 2010
Clams the Sailor's Way
It's not uncommon in Galicia to have a meal that consists of lots of different shellfish, bread and nothing else. Encarna Méndez of Do Ferreiro winery prepares clams the fisherman's way: steamed in Albariño with onion and garlic.
Pairing: An Albariño: 2008 Bodegas Montecillo Verdemar or 2008 Martín Códax
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Angel Hair Pasta with Squid, Mussels and Zucchini
Pairing: A lively, floral northern Italian white: 2008 Livio Felluga Friulano
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Warm Farro Salad with Braised Radishes
For a farro salad inspired by Gramercy Tavern, Grace Parisi braises radishes in raspberry vinegar.
Pairing: Vibrant rosé: 2009 Anne Amie Cuvée A Midnight Saignée.
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Sous Vide Tri-Tip with Cilantro Butter
Michael Ruhlman, co-author of Thomas Keller's sous vide bible, Under Pressure, likes to drop a Cryovac'd tri-tip straight from the butcher into a water bath.
Pairing: Bold, spicy Zinfandel: 2007 Mazzocco Sonoma County
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Grilled Fish with Artichoke Caponata
To top meaty mahimahi, Michael White makes a vinegary caponata (a Sicilian relish) with fresh artichoke hearts, not the traditional tomatoes and eggplant. Trimming artichokes can be time-consuming, so buy marinated artichoke hearts from the grocery store instead.
Pairing: A crisp, ripe Italian white: 2008 Pieropan Soave