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Rub Recipe for Grilled Shrimp

I’ve been letting my blog posts fall behind over the summer and since it’s Labor Day—the default end of the season—I thought I’d squeeze in a BBQ shoot that we did earlier this spring for the Rioja Tames the Flame recipe booklet. For me grilling doesn’t end with summer, I grill as long as I don’t have to shovel that much to get to the grill. In fact when I drove down to the North Fork of Long Island from Vermont to do the shoot I had to weather a major nor’easter snow storm and was questioning my sanity by being on the roads. Luckily on the day of the shoot the clouds parted and we had an enjoyable day at the grill and in the kitchen. This was one of 5 recipes we shot over two days and this rub will work just as well with fresh fish or vegetables. Be sure to Visit VibrantRioja.com for more info on their fantastic wines and pairing suggestions.

Ingredients:
1 tablespoon dried lemon peel
1 tablespoon dried dill
1 teaspoon garlic powder
1 teaspoon Kosher salt
1/2 teaspoon black pepper
1/4 teaspoon sweet paprika

Instructions:
In a small bowl, mix all ingredients. To use on shrimp , add shrimp to bowl and toss until well-coated. To use on fish, pour spice mixture onto a plate or cutting board; press skinless side of fish into spices to create a crust. White fish works best. Allow to rest at least 20 minutes before grilling. This rub may also be used on vegetables.

Shrimp1 Shrimp2 Shrimp3 Shrimp4 Shrimp5 Shrimp6

Gastroarte Restaurante

I had the opportunity to shoot a Vibrant Rioja sponsored awards dinner for the Tempranillos al Mundo international wine competition culminating at Gastroarte Restaurant in mid-town NYC this past week. And in addition to some fantastic Rioja wine pairings, Gastroarte lived up to their namesake with the fantastic presentation and a flavorful four-course meal which featured Eggplant and Fried Oysters, Serrano Wrapped Monkfish, Suckling Pig with Fingerling Potatoes, and the desert was simply named Almond-Vanilla-Lime, all of which I was just as happy to eat as well as shoot. For more information on the chef and founding partner Jesús Nuñez, who was clearly passionate about his creations, click here http://gastroartenyc.com/about.html.

Root Vegetable Stew

Another recipe from the Vibrant Rioja wine “At Home” recipe book project, and I have to give a major thank you to my friend (and fantastic chef) Michael Chesloff, who owns the sharpest set of knives I have ever seen!

Of the 12 recipes I shot for this cookbook, this recipe was by far the most tasty, and the entire time this stew was roasting in Michael’s oven my mouth was watering. The only thing I could add to this recipe, in addition to the Rioja wine of course, would be a rare standing rib roast. Just an amazing recipe by Jill Paradiso that will make your whole house smell fantastic.

I love to shoot food, but the color and texture of vegetables are my favorite, and these root vegetables are the type of photo that I like to hang in my kitchen, and probably will 😉

This satisfying, hearty dish truly highlights the various textures, colors and flavors of root vegetables. It can be served as a main course but would look especially beautiful as a side dish on a holiday table.
Note: This dish can be made ahead of time and reheated, but do not add turnip greens until ready to serve – they are best when they are bright green and lightly wilted.
Ingredients:
6 cipollini onions, peeled
6 baby turnips, washed and halved (or 2 large turnips, quartered); turnip greens reserved
½ lb baby carrots
4 fingerling potatoes, halved lengthwise
2 leeks, washed, cleaned and sliced into ¼-inch rounds
2 parsnips cut in ¼-inch rounds
1 celery root, cut into ½-inch cubes
½ cup Rioja, preferably barrel fermented white or Crianza
2 cups vegetable stock
¼ cup olive oil
2 sprigs thyme
2 sprigs rosemary
Sea salt to taste
Instructions:
1. Preheat oven to 475 degrees. In heavy roasting pan, combine vegetables and olive oil; toss to coat. Roast turning every 10 minutes, until vegetables are browned, about 30 minutes.
2. Transfer pan to stove over high heat. Add wine, stock and herbs; cook 15 minutes. Add turnip greens; cook and stir to wilt; season with salt. Remove herb sprigs before serving.
Yield: 8-10 as a side dish
Rioja Pairing:
Root vegetables have a delicate creaminess and earthy flavor that would pair beautifully, but not be overwhelmed by the warmth and spice of a Rioja Crianza or the richness of barrel-fermented white.

Comfort Food—Mac and Cheese

I just finished back-to-back, all-consuming photo projects. One of which was a recipe booklet for foods paired and created with Rioja wine, with a dozen delicious and creative recipes by Jill Paradiso.

So when I looked down the list and saw the mac and cheese recipe, I couldn’t wait to start. My wife Colleen and I like to experiment in the kitchen with homemade pizzas, and her mac and cheese is always evolving as we try different ratios and types of cheese and other ingredients such as bacon and fresh veggies.

In addition to the wine pairing, this recipe may not be for the younger kids—due to the kick of the cayenne pepper and onions—but for us big kids on a cold winter’s day, there is nothing like a nice Crianza and a warm kitchen filled with the smells of melting cheese and onion. A special thanks to Colleen for agreeing to “model” while I turned our kitchen into a photo studio 😉

More food shots and recipes to come from this tasty project!

Mac and cheese

A sample page from the Rioja "At Home" recipe book

Yield: serves 8 as a side dish
Ingredients:
1 lb elbow pasta
¼ onion, finely chopped
¼ cup all-purpose flour
4 cups whole milk
4 tablespoons butter
¼ teaspoon cayenne pepper or paprika
1 ¼ cups grated manchego (5 ounces)
1 ¼ cups shredded white cheddar cheese (5 ounces)
2 slices white bread
sea salt
Instructions:
1. Preheat oven to 375 degrees. Put large pot of water to boil and salt well. Melt butter over medium heat. Add onion, and stir in flour to coat onion well. Cook until softened, about 5 minutes minutes, stirring frequently. In a steady stream, whisk in milk until there are no lumps.
2. Cook over medium heat, whisking often, until mixture in thick and coats the back of a spoon, about 10-15 minutes. Stir in 1 teaspoon salt, cayenne or paprika and 1 cup of each cheese. While sauce is reducing cook pasta for 8 minutes. Drain and reserve.
3. Toss pasta in cheese mixture and transfer to a 9×13 baking dish. In a food processor, pulse bread until large crumbs form. Toss together with remaining 1/4 cup each of cheddar and manchego, and 1/4 teaspoon salt. Top pasta with breadcrumb mixture. Bake until top is golden, about 30 minutes.
Rioja Pairing:
The creaminess from the cheese and the spice from the paprika or cayenne would do well with an aged red, whether it be a Crianza, Reserva or Gran Reserva.