Pairing of the Day: June 7-11, 2010
Brown-Rice Veggie Burgers
Smoky Paella with Shrimp and Squid
At Jaleo, the delightful Spanish restaurant in Washington, DC, José Andrés prepares this satisfying rice dish with lots of seafood, including hard-to-find cuttlefish, and a house-made fish stock. Instead, use squid in place of the cuttlefish, and skip the fish stock in favor of bottled clam broth from the supermarket.
Pairing: Juicy California rosé: 2008 Lynmar
Plus: F&W's Grilling Guide
Salt-and-Pepper Squid with Chinese Five-Spice Powder
Wendy Leon gives this classic Chinese squid dish a fun twist by flavoring it with five-spice powder (typically a ground mixture of cinnamon, star anise, black peppercorns, fennel and clove). "It's her version of a Super Bowl snack," says her son Humberto. "Most kids eat chips; we grew up eating squid."
Pairing: Bright, berry-scented sparkling rosé: Riondo Pink Prosecco Raboso
Roasted Guinea Hens with Braised Vegetables
"This is the dish that sums up the whole collaboration between Chris and me," says Andrew Mariani of Sonoma's Scribe Winery. Chef Chris Kronner sautés guinea hens in bacon fat, then roasts them in Scribe's wood-burning oven; he serves them with vegetables braised in whatever Scribe red wine is on hand.
Pairing: Syrah: 2004 Scribe Outpost East