Pairing of the Day: May 2-6, 2011
Warm Scallop Salad with Mushrooms and Zucchini
Peruvian Steak and Potato Stir-Fry
Spice-Rubbed Chicken Thighs
Pressure Cooker Pork Carnitas
King Crab Salad with Grapefruit and Avocado
This lovely seafood salad was an improvisation. "I made it with what I had in the house," Piero Incisa della Rocchetta recalls. "Scarcity breeds creativity." He uses grapefruit juice both to glaze the crab and to make the sweet-tangy salad dressing.
Pairing: Champagne: NV Bollinger Special Cuvée.