Mussels ‘Escargot’ Style [RECIPE]

FILED UNDER: Food and Wine Recipes, Know Your Bordeaux

Mussels 'Escargot' Style
Straight off Bar Bordeaux's tapas menu, Chef Seadon Shouse shares this tasty Steamed Mussels dish infused with the rich and buttery flavors of a traditional French Escargot. Read on for wine pairing recommendations from Bar Bordeaux's wine director, Remy Pedussel.
Write a review
Print
Prep Time
1 hr
Prep Time
1 hr
Ingredients
  1. 36 Mussels
  2. 1 Shallot, julienned
  3. 1 cup White Wine
  4. 3 Sprigs Thyme
  5. 1T Butter, softened to room temperature
  6. 1.5T Garlic, Minced
  7. 1T Pernod
  8. 1 bunch of Parsley
  9. Lemon Zest
  10. To Taste Olive Oil
  11. To Taste Sea Salt
  12. To Taste Pepper
  13. Crostini
Instructions
  1. 1. Make a parsley puree by blanching the parsley in water for 10sec and then shocking it in an ice bath.
  2. 2. Remove the parsley from the water and squeeze all of the excess water out.
  3. 3. Chop up the parsley and blend on high, adding about 1/8 cup of Olive Oil to allow the parsley to become a paste/puree. Set aside.
  4. 4. For the butter, add the softened butter, minced garlic, lemon zest and parsley puree to a Food Processor or mixing by hand.
  5. 5. Add Pernod, Salt and Pepper to taste.
  6. 6. Steam the mussels in the white wine, thyme, and shallots until they open up.
  7. 7. Cool slightly and then open the mussels and remove the meat.
  8. 8. Heat up the mussels in 1-2T of the garlic butter and the juice of half a lemon.
  9. 9. Season with salt and pepper.
  10. 10. When the butter is melted the mussels should be warm and ready to eat.
  11. 11. Serve with crostini or a nice grilled bread
Bordeaux Wines | Blog http://www.bordeaux.com/us/blog/
Bar Bordeaux’s Wine Director and Sommelier, Remy Pedussel, recommends the following wines off his list to pair with the mussels. Enjoy! 

Clos-des-Lunes-Lunes-dargent-2012-offre

Clos De Lunes 2012 / Bordeaux / 70% Semillon 30% Sauvignon Blanc / $15 – 20 

 

 

 

 

 

 

 

chapelle-de-potensac

La Chapelle de Potensac / Medoc / Red Bordeaux 

Hot Pears with Roquefort and Walnuts [RECIPE]

FILED UNDER: Food and Wine Recipes, Know Your Bordeaux

14.01.23 Hot Pears

We recently enlisted two-star Michelin Chef Michel Roux, Jr. to create delicious, savory meals for the winter that pair well with Bordeaux wines. 

Try his Stuffed Pear recipe below with his Bordeaux wine pairing rec, a sweet white from Cadillac Côtes de Bordeaux. 

He writes: For this dish I would recommend a Premières Côtes de Bordeaux (from Cadillac). It’s a much lighter style of sweet wine than Sauternes with delicious aromas and flavours of lemon sherbet. If you haven’t yet experienced the delight in your mouth when you drink sweet wine with salty Roquefort cheese I urge you to give it a try. 

Hot Pears with Roquefort and Walnuts
Serves 2
Pears, like apples, go well with lots of cheese because of their sweet and sour taste. This recipe could be eaten as a starter or a cheese course.
Write a review
Print
Cook Time
5 min
Cook Time
5 min
Ingredients
  1. 2 ripe Bartlett pears
  2. 1/2 cup Roquefort cheese, crumbled into pieces
  3. 1/4 cup walnuts, roughly chopped
  4. 1 Tbsp créme fraîche
  5. 1 Tbsp port
  6. 1 scallion, sliced
  7. Salt
  8. Pepper
Instructions
  1. Take the pears and cut in half lengthways.
  2. Remove the seeds and core, then carefully scoop out some of the flesh without splitting the skin. This should leave you with 4 boats.
  3. Roughly chop the pear flesh and add to the crumbled cheese with the walnuts.
  4. Fold in the crème fraîche, port, scallion, and seasoning.
  5. Fill the boats and bake for 5 minutes to an oven at 350F until brown.
Bordeaux Wines | Blog http://www.bordeaux.com/us/blog/

Duck Confit [RECIPE]

FILED UNDER: Food and Wine Recipes

Duck

Duck Confit
Serves 8
Duck confit is incredibly easy to make and so versatile when homemade and served on a bed of garlicky potatoes. It cannot fail to impress.
Write a review
Print
Prep Time
1 hr 30 min
Cook Time
2 hr
Prep Time
1 hr 30 min
Cook Time
2 hr
Ingredients
  1. 8 duck legs
  2. 2 cups of good-quality coarse sea salt
  3. 6 cups duck fat (Ask your local butcher or gourmet market!)
  4. 6 sage leaves
  5. 1 sprig of thyme
Instructions
  1. 1. Liberally sprinkle the salt over the duck legs and refrigerate for 90 minutes. Then brush off the salt with a cloth and discard.
  2. 2. Warm the duck fat in a pan over low heat. Add the duck legs and the thyme and sage.
  3. 3. Bring to a very gentle simmer, cover with greaseproof paper and cook for 2 hours or until tender. The slower and longer the cooking time, the better the duck will be.
  4. 4. Leave to cool in the fat and then refrigerate. The confit will keep for several weeks.
  5. 5. When you want to eat the confit, gently lift the legs out of the fat and place skin-side down in a non-stick pan. Cook over medium heat until crispy and golden.
  6. 6. Turn the legs over and put in preheated oven at 356F to finish warming through for 10-15mins.
  7. 7. Serve with sauté potatoes.
My Bordeaux Wine Pick: Saint-Émilion
  1. Duck confit will require your time and commitment, but the rewards for your taste buds are plentiful, very much like the Saint-Émilion wine I would drink with it. Made predominately with Merlot, these wines are the epitome of style and sophisticated, a direct result of the time and commitment dedicated by the Bordeaux wine producers.
Bordeaux Wines | Blog http://www.bordeaux.com/us/blog/

A Look Back At Lucky Rice [EVENTS]

FILED UNDER: Bordeaux events, Food and Wine Recipes

10_05_13_Cosmo_LuckyRice_Kabik20810_05_13_Cosmo_LuckyRice_Kabik001

This year, we had the pleasure of partnering with the fine folks at Lucky Rice, an Asian food festival featuring regional chefs from across the nation. While at first glance, Bordeaux Wines and Asian cuisine might seem like a peculiar pairing, attendees were surprised and delighted to find how the range of balanced, fresh and crisp Bordeaux whites complimented the flavors, aromas and spices often found in Asian fare. 

BDX At Lucky RiceBottles at LR

 We had a great time with Lucky Rice in New York, San Francisco, Las Vegas and Miami! Though the journey may be over, you can try this delicious pairing at home any time. Sift through some of our Lucky Rice inspired recipes here or here and find one below from Mr. Chow’s in Miami! 

Scallion Pancakes
Try this classic Chinese scallion pancake and pair with a Bordeaux white. Condiments like Soy Sauce or Sriracha will enhance the flavors.
Write a review
Print
Ingredients
  1. 9 scallions, thinly sliced
  2. 1/4 cup sesame oil
  3. 1 tsp salt
  4. 1 package phyllo, thawed
  5. All-purpose flour, as needed
  6. Melted butter
Instructions
  1. Mix scallions with sesame oil and the salt. Place one layer of phyllo on work surface and brush with melted butter. Add another layer and repeat with butter. Sprinkle with scallions and repeat with another two layers until you have 10 layers total of phyllo. Repeat whole process until you have used all scallions and phyllo. Slice the large pancakes into smaller squares and bake in 400 degree oven for 15-20 minutes until golden brown.
Bordeaux Wines | Blog http://www.bordeaux.com/us/blog/

 

Chicken Curry Paired With Rosé [RECIPE]

FILED UNDER: Food and Wine Recipes, Know Your Bordeaux

13.09.05 Masala and Rose

Want a rosé pairing tip? The fresh fruit flavors found in rosé are known to enhance the fragrant spices found in many ethnic dishes from Morocco, China and India. It turns out rosé is the perfect complement to spicy poultry dishes.

If you’re looking to expand your culinary horizons, check out this classic Chicken Curry recipe from Indian Simmer and pair it with one of our Bordeaux Rosés!

Chicken Curry
We love Prerna Singh's blog, Indian Simmer! Here's her recipe for Chicken Curry, which we suggest pairing with a Bordeaux rosé!
Write a review
Print
Ingredients
  1. 2 1/2 pounds whole chicken (cleaned and cut into 16- 18 pieces)
  2. 1 1/2 cups chopped onion
  3. 3-4 cloves of garlic
  4. 2 inches ginger root
  5. 2-3 hot green chili peppers (adjust according to how much heat you can handle)
  6. 1 1/2 cups chopped tomatoes
  7. 1/4 cup lemon juice + 1/2 teaspoon salt +1/2 teaspoon cracked pepper (marinade)
  8. 2-3 bay leaves (dried)
  9. 1 1/2 cinnamon stick
  10. 3-4 whole black cardamom
  11. 1 teaspoon cumin seeds
  12. 5-6 cloves
  13. 2 1/2 tablespoon coriander powder
  14. 1/2 teaspoon turmeric
  15. 1 1/2 teaspoon garam masala powder (see notes)
  16. 1/2 cup mustard oil (can substitute with vegetable or olive oil)
  17. 1 1/2 tablespoon ghee (clarified butter)
  18. Salt to taste
  19. Handful of chopped cilantro
Instructions
  1. Mix the marinade (lemon juice + salt + pepper) well to washed chicken. Set aside for 30 minutes.
  2. In the meantime grind onion, ginger, garlic and green chili into a thick paste. Set aside.
  3. Heat oil in a thick bottom pan with slightly higher sides. A pressure cooker or wok would be a great alternative.
  4. Roughly pound the whole spices - bay leaves, cinnamon stick, black cardamom, cumin and cloves.
  5. Add to the hot oil.
  6. Stir as they sputter.
  7. Add turmeric.
  8. Stir and add the onion paste prepared before.
  9. Turn the heat to medium and cook while stirring occasionally until all the liquid has evaporated and the paste is reduced to a dense, golden brown paste.
  10. Add salt, coriander powder and chopped tomato.
  11. Turn the heat to medium high and cook, stirring occasionally.
  12. Slowly the tomato will begin to melt and then it will all turn into a slightly smooth and loose paste. Wait till oil begins to separate.
  13. Add garam masala, stir in the chicken and mix everything very well.
  14. Reduce the heat to medium low.
  15. Cover and cook, uncovering and stirring occasionally.
  16. Initially chicken will lose a lot of water but after cooking for 15-20 minutes on medium heat the water will begin reducing.
  17. At this point you can either uncover and cook, stirring occasionally or put on the pressure cooker.
  18. If proceeding with the pressure cooker then cover, lock and wait for two whistles and then turn the heat off leaving covered for another 15 minutes.
  19. I prefer the slow cooking so I turn the heat to medium low and let the chicken simmer for another 20-25 minutes until the chicken is cooked well and the gravy is reduced to a nice thick consistency.
  20. Once the chicken is cooked add ghee and cilantro.
  21. Stir well.
  22. Cover and let it rest for 15 more minutes before serving with your choice of bread or rice.
Notes
  1. Prerna's garam masala powder includes the spices below. Just grind and store in an air tight container!
  2. 2-3 bay leaves
  3. 2 tsp cloves
  4. 2 tsp peppercorn
  5. 3-4 black cardamom
  6. 1/2 Cinnamon stick
  7. 1/2 tbsp cumin seeds
  8. 3 tbsp coriander seeds (you can use 2/2.5 tbsp coriander powder if you don't have seeds)
Bordeaux Wines | Blog http://www.bordeaux.com/us/blog/