| Albarino Recipes |
Okay, this time, I am not going to dazzle you
with words like bridge ingredients or
matching a wine’s intensity to a dish. I won’t
bore you with the standard, pick a recipe that
contains some of the same flavors found in
an Albarino wine. We aren’t going to waste
any time worrying about matching the body
weight of the wine to the amount of cream in
your lobster bisque. Nope, instead, this
month I am going to give you a foolproof
way to match an Albarino wine to a
particular recipe. This can be easily done by
just following this simple advice. "When in
Spain, do what the Spaniards do." And what
that implies is that when they drink their
Albarino wines, they are doing so with
shellfish, light fish, shellfish, lemon chicken,
shellfish, anything that has a lot of lemon or
citrus in it and oh yea, did I mention
shellfish? You absolutely cannot blow it if
you pop the cork on an Albarino wine when
you sit down to eat any shellfish, whether its
oysters on the half shell or a creamy scallop
dish. It is positively a no-brainer. But just
in case you are still stuck at this point, I
found these recipes to help you out of your
dilemma!
with words like bridge ingredients or
matching a wine’s intensity to a dish. I won’t
bore you with the standard, pick a recipe that
contains some of the same flavors found in
an Albarino wine. We aren’t going to waste
any time worrying about matching the body
weight of the wine to the amount of cream in
your lobster bisque. Nope, instead, this
month I am going to give you a foolproof
way to match an Albarino wine to a
particular recipe. This can be easily done by
just following this simple advice. "When in
Spain, do what the Spaniards do." And what
that implies is that when they drink their
Albarino wines, they are doing so with
shellfish, light fish, shellfish, lemon chicken,
shellfish, anything that has a lot of lemon or
citrus in it and oh yea, did I mention
shellfish? You absolutely cannot blow it if
you pop the cork on an Albarino wine when
you sit down to eat any shellfish, whether its
oysters on the half shell or a creamy scallop
dish. It is positively a no-brainer. But just
in case you are still stuck at this point, I
found these recipes to help you out of your
dilemma!
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Seafood Pasta With Lemon Crumbs
CDKitchen http://www.cdkitchen.com
Serves/Makes: 4
Ingredients:
2 Dozen littleneck clams; scrubbed
1 Dozen mussels; debearded and Rinsed*
1/3 cup Dry white wine
1 cup Coarse fresh bread crumbs
2 teaspoons Grated lemon peel
2 slices Thick-sliced bacon; finely chopped
1 cup Chopped onions
2 teaspoons Minced garlic
1/4 teaspoon Thyme
2 Bottles clam juice; (8 oz. size)
2 tablespoons Butter or margarine; softened
2 tablespoons Flour
1 pound Linguine or spaghetti; cooked according to pkg Directions
1/4 cup Chopped fresh parsley
Directions:
Place clams, mussels and wine in large saucepot. Cover; cook over high heat, 8 to 10 minutes, until clams and
mussels open. Transfer clams and mussels to large bowl using slotted spoon. (Discard any unopened shellfish.)
Strain shellfish broth through a fine sieve lined with damp paper towel or coffee filter; set aside. When clams and
mussels are cool enough to handle, remove clams from shells and chop. Transfer to bowl; remove mussels from
shells and add to chopped clams.
Heat large skillet over medium-high heat. Add bread crumbs; toast 3 to 5 minutes, stirring occasionally. Transfer
to bowl; toss with lemon peel.
Cook bacon in same skillet until crisp. Transfer with slotted spoon to drain on paper towel.
Reduce heat to medium; add onions to drippings in skillet and cook 4 to 5 minutes until translucent. Add garlic
and thyme; cook 1 minute more. Pour in reserved shellfish broth and bottled clam juice; bring to a boil.
Mash butter and flour in small bowl to form a paste; add to sauce with mussels and chopped clams. Boil 1 minute.
Toss sauce with linguine in large bowl. Top with bread crumbs, bacon and chopped parsley.
* To clean mussels, place in medium bowl with cold water to cover; sprinkle with 1 teaspoon salt. Let stand 10
minutes. (The mussels will open and expel any sand inside.) Rinse well and drain. Pull off exposed beards.
This recipe is from CDKitchen http://www.cdkitchen.com
© 1995-2006 CDKitchen, Inc.
Lemony Scallop Boats
CDKitchen http://www.cdkitchen.com
Serves/Makes: 144 pcs
Ingredients:
3 tablespoons unsalted butter
1 pound bay scallops (Cheapest ones are fine)
2 teaspoons lemon zest finely minced
3 cloves garlic minced
3 tablespoons fresh dill, chopped, (or 1 teaspoon dried dill)
1 pound Swiss cheese, grated
2 1/2 cups Hellman's mayonnaise
freshly ground pepper
144 (1") bread shapes (oval or round)
Directions:
Melt the butter in a medium skillet over medium high heat. Add scallops, lemon zest, and garlic. Cook, stirring
constantly until the scallops are just barely cooked through. 2-3 minutes. Add the dill and cook 30
seconds longer. Let cool to room temperature. Add the cheese, mayonnaise, and pepper to a scallop mixture and
stir to combine well.
Refrigerate in a covered bowl until ready to use, up to a week.
Cut bread shapes out of firm sandwich bread (premium brands, not the spongy type)
Using an pointed oval cutter (boat-shaped), I get four shapes to a slice of bread. Arrange on cookie sheet and
toast bread on one side. Turn white side up and spread with scallop mixture. This can be frozen right on the
cookie sheet at this point and transferred to freezer bags when filling is firm. No need to defrost before baking.
Preheat broiler, Broil 2-3 min. until puffed and golden.
This recipe is from CDKitchen http://www.cdkitchen.com
© 1995-2006 CDKitchen, Inc.
Chef Allen's Citrus Crusted Shrimp with Ginger Starfruit and Rum
CDKitchen http://www.cdkitchen.com
Serves/Makes: 4
Ingredients:
12 large shrimp
2 lemons -- zested and juiced
2 limes -- zested and juiced
1 jalapeepper -- diced
1 tablespoon white peppercorns -- crushed
1 tablespoon coarse salt
2 tablespoons brown sugar
1 tablespoon olive oil
1 teaspoon sliced ginger root
2 starfruits -- sliced crosswise
2 ounces rum
Directions:
The zest is the colored part of the lemon and lime rind. Use a vegetable peeler to remove it, then chop it finely.
Peel shrimp and butterfly by cutting lengthwise so that shrimp open like a book and lie almost flat. Don't
cut them in half. Combine lemon and lime zest, jalapeﬠand white peppercorns and set aside.
Combine lemon and lime juice with brown sugar in a small saucepan and simmer until 3 tablespoons are left. Add
the salt and zest mixture. Cook for one more minute and emove from heat. Moisten with 1 tablespoon olive oil
and let cool.
Press the mixture onto both sides of the butterflied shrimp, then sear in olive oil. Cook for one minute, then add
the starfruit and ginger. Add the rum, swirl it around in the pan for a few seconds, and serve.
This recipe is from CDKitchen http://www.cdkitchen.com
© 1995-2006 CDKitchen, Inc.
Swordfish with Citrus Pesto
Recipe courtesy Giada De Laurentiis
Yield: 4 servings
Citrus pesto:
1 bunch fresh basil, stemmed (about 3 cups)
1/2 cup pine nuts, toasted
1 clove garlic
1 lemon, zested and juiced
1 orange, zested and juiced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1 cup grated Parmesan
Swordfish:
4 (6-ounce) swordfish steaks
Extra-virgin olive oil
Salt and freshly ground black pepper
Blend the basil, pine nuts, garlic, zests, juices, salt, and pepper in a food processor until the mixture is finely
chopped. With the machine running, gradually add the olive oil until the mixture is smooth and creamy. Transfer
to a bowl and stir in the Parmesan.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush both sides of the
swordfish fillets with olive oil and season with salt and pepper. Grill the swordfish about 3 to 4 minutes on each
side for a 1-inch thick fillet.
Transfer the grilled swordfish to serving plates, top with the citrus pesto, and serve.
Copyright © 2006 Television Food Network, G.P., All Rights Reserved
Lemon Chicken
Recipe courtesy Rachael Ray
Yield: 4 servings
1 1/2 pounds chicken breast or chicken tenders, cut into chunks
1/4 cup all-purpose unbleached flour
Coarse salt
2 tablespoons wok or vegetable oil, 2 turns of the pan (preferred brand: House of Tsang)
1 tablespoon (a splash) white or rice wine vinegar
1/2 cup chicken broth or stock
8 ounces (1 cup) prepared lemon curd
1/4 cup hot water
1 lemon, zested
2 scallions, thinly sliced or 20 blades fresh chives, finely chopped
Coat the chunked chicken lightly in flour, seasoned with a little salt. Heat a large skillet or a wok-
shaped nonstick pan over high heat. Stir fry chicken until golden, 3 or 4 minutes. Remove chicken from the pan
and return pan to heat. Reduce heat to medium.
Add a splash of vinegar to the pan and let it evaporate. Add stock or broth to the pan and scrape up
any drippings with a whisk. Thin curd by stirring in a little hot water. Add curd to broth and whisk to combine.
Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces
through. Remove the pan from heat, add the scallions or chives and zest, and toss chicken pieces well to combine
zest and scallions or chives evenly throughout the sauce. Serve with Special Rice, recipe follows.
Cook's Notes: Wok oil infused with ginger and garlic is usually available on the International Foods aisle
in many markets. Chicken broths and stocks are available in resealable paper containers, making storage of
remaining product easy and on hand in the refrigerator; they are found in the soup aisle. Lemon curd is a sweet
lemon spread available in most markets. It is on the jam/jelly aisle.
Copyright © 2006 Television Food Network, G.P., All Rights Reserved
Special Rice
Recipe courtesy Rachael Ray
Yield: 4 servings
3 cups water
2 tablespoons butter
1 teaspoon cumin seeds, 1/3 handful
1/4 cup golden raisins, 2 handfuls
2 tablespoons currants, 1 handful
1 teaspoon lemon or orange zest (from about 1/2 of the fruit)
1 1/2 cups enriched white rice
2 blades fresh chives, chopped
1 (3-ounce) bag sliced almonds, lightly toasted or 3 ounces smoked almonds
Bring water to a boil in a covered saucepan. Add butter, cumin, raisins, currants, zest, and rice. Stir the rice and
return to a rolling boil. Cover and reduce heat to low. Cook 20 minutes, stirring occasionally.
Remove from heat and add chives. Fluff rice with fork and transfer to a serving dish. Cover rice liberally with
toasted sliced almonds or smoked almonds.
Copyright © 2006 Television Food Network, G.P., All Rights Reserved
CDKitchen http://www.cdkitchen.com
Serves/Makes: 4
Ingredients:
2 Dozen littleneck clams; scrubbed
1 Dozen mussels; debearded and Rinsed*
1/3 cup Dry white wine
1 cup Coarse fresh bread crumbs
2 teaspoons Grated lemon peel
2 slices Thick-sliced bacon; finely chopped
1 cup Chopped onions
2 teaspoons Minced garlic
1/4 teaspoon Thyme
2 Bottles clam juice; (8 oz. size)
2 tablespoons Butter or margarine; softened
2 tablespoons Flour
1 pound Linguine or spaghetti; cooked according to pkg Directions
1/4 cup Chopped fresh parsley
Directions:
Place clams, mussels and wine in large saucepot. Cover; cook over high heat, 8 to 10 minutes, until clams and
mussels open. Transfer clams and mussels to large bowl using slotted spoon. (Discard any unopened shellfish.)
Strain shellfish broth through a fine sieve lined with damp paper towel or coffee filter; set aside. When clams and
mussels are cool enough to handle, remove clams from shells and chop. Transfer to bowl; remove mussels from
shells and add to chopped clams.
Heat large skillet over medium-high heat. Add bread crumbs; toast 3 to 5 minutes, stirring occasionally. Transfer
to bowl; toss with lemon peel.
Cook bacon in same skillet until crisp. Transfer with slotted spoon to drain on paper towel.
Reduce heat to medium; add onions to drippings in skillet and cook 4 to 5 minutes until translucent. Add garlic
and thyme; cook 1 minute more. Pour in reserved shellfish broth and bottled clam juice; bring to a boil.
Mash butter and flour in small bowl to form a paste; add to sauce with mussels and chopped clams. Boil 1 minute.
Toss sauce with linguine in large bowl. Top with bread crumbs, bacon and chopped parsley.
* To clean mussels, place in medium bowl with cold water to cover; sprinkle with 1 teaspoon salt. Let stand 10
minutes. (The mussels will open and expel any sand inside.) Rinse well and drain. Pull off exposed beards.
This recipe is from CDKitchen http://www.cdkitchen.com
© 1995-2006 CDKitchen, Inc.
Lemony Scallop Boats
CDKitchen http://www.cdkitchen.com
Serves/Makes: 144 pcs
Ingredients:
3 tablespoons unsalted butter
1 pound bay scallops (Cheapest ones are fine)
2 teaspoons lemon zest finely minced
3 cloves garlic minced
3 tablespoons fresh dill, chopped, (or 1 teaspoon dried dill)
1 pound Swiss cheese, grated
2 1/2 cups Hellman's mayonnaise
freshly ground pepper
144 (1") bread shapes (oval or round)
Directions:
Melt the butter in a medium skillet over medium high heat. Add scallops, lemon zest, and garlic. Cook, stirring
constantly until the scallops are just barely cooked through. 2-3 minutes. Add the dill and cook 30
seconds longer. Let cool to room temperature. Add the cheese, mayonnaise, and pepper to a scallop mixture and
stir to combine well.
Refrigerate in a covered bowl until ready to use, up to a week.
Cut bread shapes out of firm sandwich bread (premium brands, not the spongy type)
Using an pointed oval cutter (boat-shaped), I get four shapes to a slice of bread. Arrange on cookie sheet and
toast bread on one side. Turn white side up and spread with scallop mixture. This can be frozen right on the
cookie sheet at this point and transferred to freezer bags when filling is firm. No need to defrost before baking.
Preheat broiler, Broil 2-3 min. until puffed and golden.
This recipe is from CDKitchen http://www.cdkitchen.com
© 1995-2006 CDKitchen, Inc.
Chef Allen's Citrus Crusted Shrimp with Ginger Starfruit and Rum
CDKitchen http://www.cdkitchen.com
Serves/Makes: 4
Ingredients:
12 large shrimp
2 lemons -- zested and juiced
2 limes -- zested and juiced
1 jalapeepper -- diced
1 tablespoon white peppercorns -- crushed
1 tablespoon coarse salt
2 tablespoons brown sugar
1 tablespoon olive oil
1 teaspoon sliced ginger root
2 starfruits -- sliced crosswise
2 ounces rum
Directions:
The zest is the colored part of the lemon and lime rind. Use a vegetable peeler to remove it, then chop it finely.
Peel shrimp and butterfly by cutting lengthwise so that shrimp open like a book and lie almost flat. Don't
cut them in half. Combine lemon and lime zest, jalapeﬠand white peppercorns and set aside.
Combine lemon and lime juice with brown sugar in a small saucepan and simmer until 3 tablespoons are left. Add
the salt and zest mixture. Cook for one more minute and emove from heat. Moisten with 1 tablespoon olive oil
and let cool.
Press the mixture onto both sides of the butterflied shrimp, then sear in olive oil. Cook for one minute, then add
the starfruit and ginger. Add the rum, swirl it around in the pan for a few seconds, and serve.
This recipe is from CDKitchen http://www.cdkitchen.com
© 1995-2006 CDKitchen, Inc.
Swordfish with Citrus Pesto
Recipe courtesy Giada De Laurentiis
Yield: 4 servings
Citrus pesto:
1 bunch fresh basil, stemmed (about 3 cups)
1/2 cup pine nuts, toasted
1 clove garlic
1 lemon, zested and juiced
1 orange, zested and juiced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1 cup grated Parmesan
Swordfish:
4 (6-ounce) swordfish steaks
Extra-virgin olive oil
Salt and freshly ground black pepper
Blend the basil, pine nuts, garlic, zests, juices, salt, and pepper in a food processor until the mixture is finely
chopped. With the machine running, gradually add the olive oil until the mixture is smooth and creamy. Transfer
to a bowl and stir in the Parmesan.
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush both sides of the
swordfish fillets with olive oil and season with salt and pepper. Grill the swordfish about 3 to 4 minutes on each
side for a 1-inch thick fillet.
Transfer the grilled swordfish to serving plates, top with the citrus pesto, and serve.
Copyright © 2006 Television Food Network, G.P., All Rights Reserved
Lemon Chicken
Recipe courtesy Rachael Ray
Yield: 4 servings
1 1/2 pounds chicken breast or chicken tenders, cut into chunks
1/4 cup all-purpose unbleached flour
Coarse salt
2 tablespoons wok or vegetable oil, 2 turns of the pan (preferred brand: House of Tsang)
1 tablespoon (a splash) white or rice wine vinegar
1/2 cup chicken broth or stock
8 ounces (1 cup) prepared lemon curd
1/4 cup hot water
1 lemon, zested
2 scallions, thinly sliced or 20 blades fresh chives, finely chopped
Coat the chunked chicken lightly in flour, seasoned with a little salt. Heat a large skillet or a wok-
shaped nonstick pan over high heat. Stir fry chicken until golden, 3 or 4 minutes. Remove chicken from the pan
and return pan to heat. Reduce heat to medium.
Add a splash of vinegar to the pan and let it evaporate. Add stock or broth to the pan and scrape up
any drippings with a whisk. Thin curd by stirring in a little hot water. Add curd to broth and whisk to combine.
Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces
through. Remove the pan from heat, add the scallions or chives and zest, and toss chicken pieces well to combine
zest and scallions or chives evenly throughout the sauce. Serve with Special Rice, recipe follows.
Cook's Notes: Wok oil infused with ginger and garlic is usually available on the International Foods aisle
in many markets. Chicken broths and stocks are available in resealable paper containers, making storage of
remaining product easy and on hand in the refrigerator; they are found in the soup aisle. Lemon curd is a sweet
lemon spread available in most markets. It is on the jam/jelly aisle.
Copyright © 2006 Television Food Network, G.P., All Rights Reserved
Special Rice
Recipe courtesy Rachael Ray
Yield: 4 servings
3 cups water
2 tablespoons butter
1 teaspoon cumin seeds, 1/3 handful
1/4 cup golden raisins, 2 handfuls
2 tablespoons currants, 1 handful
1 teaspoon lemon or orange zest (from about 1/2 of the fruit)
1 1/2 cups enriched white rice
2 blades fresh chives, chopped
1 (3-ounce) bag sliced almonds, lightly toasted or 3 ounces smoked almonds
Bring water to a boil in a covered saucepan. Add butter, cumin, raisins, currants, zest, and rice. Stir the rice and
return to a rolling boil. Cover and reduce heat to low. Cook 20 minutes, stirring occasionally.
Remove from heat and add chives. Fluff rice with fork and transfer to a serving dish. Cover rice liberally with
toasted sliced almonds or smoked almonds.
Copyright © 2006 Television Food Network, G.P., All Rights Reserved