New Recipe Pairing: 2022 Moscato Azul with Thai Green Curry Soup

The fourth in our recipe pairing series by Chef Christina Machamer, this easy Thai Green Curry Soup is cozy, healthy, and oh-so-satisfying - and paired with our 2022 Moscato Azul, the perfumed tropical + floral flavors of the wine burst out in a delightful and unexpected combination.

Easy thai green curry soup

pair with 2022 la sirena moscato azul

As the weather grows crisp and we sail into a new year, I find myself craving something warm,
healthy, and easy, while I dream of a summer to come. With notes of ginger and lemon grass and
the silky feel of coconut milk, this versatile soup is the perfect match for the Moscato Azul. The
bright acid structure of the wine cuts through the richness of the soup, while its palette of graceful
tropical flowers allows the complexity of the green curry to flourish. Notes of ripe melon in the
wine wash away the lingering curry spice leaving you refreshed and ready for more.

NOTE: I love the flavor of fresh green curry paste, but the ingredients (and the time) can be hard
to find. For this recipe we are using Mekhala curry paste, but any favorite brand will work. Feel free
to indulge on this recipe by using your favorite protein and veggies to create your personalized
version. (Remi suggests thinly sliced red onions and sliced button mushrooms!)

Serves 4 as a main course

INGREDIENTS
1T Sesame Oil
1T Olive Oil
6ea Boneless Skinless Chicken Thighs, cut into bite sized pieces
tt Diamond Crystals Kosher Salt & Fresh Ground Black Pepper
2oz Mekhala Green Curry Paste
2t Grated Fresh Ginger
2t Finely Chopped Lemon Grass
1ea 13.5 fl oz can Coconut Milk
.25c Carrots, Blanched and cut into bite sizes pieces
.5c Broccoli, Blanched and cut into bite sizes pieces
.25c Snap Peas, Blanched and cut into bite sizes pieces
1T Fresh Lime Juice
.25c Cilantro, Rough Chopped

METHOD
1. Heat a large straight walled sauté pan or sauce pot over medium high heat, then add sesame
and olive oil. Add chicken thighs, season, and sauté until fully cooked, approximately 5-7
minutes.
2. Add curry paste, ginger, and lemon grass then continue to sauté until aromatic, 1-2 minutes.
3. Stir in coconut milk and bring to a gentle boil. Add carrots, broccoli, snap peas, cilantro,
lime juice, and adjust seasoning if desired.

Recipe and photo © Christina Machamer - do not copy or reproduce without permission.

Downloadable/printable recipe card

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Jan 12, 2024 at 9:42 AM Permalink

New Recipe Pairing: 2019 La Sirena Cabernet Sauvignon

The third in our recipe pairing series by Chef Christina Machamer - these wild boar shanks are tender, hearty and have amazing depth of flavor - perfect for pairing with our La Sirena Cab! For best results, make them a day ahead and allow plenty of time for cooking.

Cabernet Braised Wild Boar Shank

Pair with 2019 La Sirena Cabernet Sauvignon

NOTE: Wild boar can be sourced here. Bone in beef short ribs can also be substituted for this recipe. Both wild boar shank and beef short ribs are best when refrigerated for a day or 2 after cooking, so that the flavors have time to fully integrate.

Ingredients

 2ea bone-in wild boar shank (see note)
 Kosher salt and freshly ground black pepper
 3T Canola oil
 1 Large onion, chopped
 2 medium carrots, peeled, chopped
 2 celery stalks, chopped
 3T  flour
 1 28 oz can crushed tomatoes (we like San Marzano brand)
 2T tomato paste
 375 ml (1/2 bottle) dry red wine (preferably Cabernet Sauvignon)
 10 sprigs flat-leaf parsley
 8 sprigs thyme
 2 fresh or dried bay leaves
 1 head of garlic, halved crosswise
 4C Chicken Stock

Method

1. Preheat oven to 350°. Season boar shanks with salt and pepper.
2. Heat oil in a large Dutch oven over medium-high heat. Brown boar shank on all sides,
approximately 8 minutes total. Transfer boar shank to a plate.
3. Pour off all but 3 Tbsp. drippings from pot. Add onions, carrots, and celery to pot and cook
over medium-high heat, stirring often, until onions are browned, about 5 minutes.
4. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3
minutes.
5. Stir in wine and reduce the volume by half, add crushed tomatoes. Add boar shank with any
accumulated juices.
6. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to
oven.
7. Cook until boar shanks are tender, 2–2½ hours. For best results, allow to come to room
temperature and store in refrigerator overnight. Transfer shanks to a platter. Spoon fat from
surface of sauce and discard; season sauce to taste with salt and pepper. Strain sauce from
pot into a measuring cup. Serve in shallow bowls over your favorite puree and roasted
fall/winter veggies with sauce spooned over.

Recipe and photo © Christina Machamer - do not copy or reproduce without permission.

Downloadable/printable recipe card

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Oct 25, 2023 at 4:35 PM Permalink

New Recipe Pairing: 2018 Pirate TreasuRed

The second in our recipe pairing series by Chef Christina Machamer - these ribs are bursting with complex, inviting flavor, and perfect for pairing with our Pirate TreasuRed! For best results, make them a day ahead and allow plenty of time for slow cooking.

7-Spice Baby Back Ribs

Pair with 2018 La Sirena Pirate TreasuRed

Summer (into early Fall) is BBQ season, and there is nothing better than the melding of smokey and sweet flavors and a wine with the complexity to match. Pirate TreasuRed, a symphony of seven varietals, sings with this 7-Spice rub paired with “fall off the bone” ribs. The recipe below is for one rack of ribs, but I recommend making a large batch, so you always have some on hand. Ribs can be made ahead of time and frozen for up to two months, so you can enjoy their richness all summer long and beyond!

7-SPICE RIB RUB
.25C Brown Sugar
2t Smoked Paprika
1t Garlic Powder
1t Onion Powder
3t Ground Mustard
1t Garlic Salt
1t Celery Salt
.25t Cayenne
To taste - Kosher Salt & Fresh Ground Black Pepper

METHOD
1. Preheat oven to 265 degrees.
2. Remove Baby Back ribs from packaging and pat dry with a paper towel. Generously rub both
sides with 7-Spice rub and season to taste with kosher salt and fresh ground black pepper.
3. Wrap the ribs - you can use just foil, or if you want to try a method chefs love, tightly wrap ribs in plastic wrap then aluminum foil. Don’t worry, plastic will not melt at this low oven temperature and will allow ribs to oven-braise in their own juices! But if it makes you uneasy to put plastic in the oven, feel free to use parchment paper and then foil, or just foil.
4. Place ribs on a baking sheet in a single layer, bone-side down. Bake in oven for 5 hours or until
ribs are very tender.
5. Remove ribs from oven and allow to come to room temperature before refrigerating overnight.
This allows the fat and juices to congeal and makes them easier to handle and portion.
6. Unwrap ribs and remove any congealed fat and juices. Portion into 2-3 rib segments and lather
with your favorite BBQ sauce. Re-heat ribs by grilling on both sides until warm throughout or in a
350 degree oven for approximately 15 minutes.

Recipe and photo © Christina Machamer - do not copy or reproduce without permission.

Downloadable/printable recipe card

Purchase La Sirena Pirate TreasuRed

Sep 17, 2023 at 8:50 PM Permalink

New Recipe Pairing: 2022 Rosato

The first in our new recipe pairing series created by Chef Christina Machamer - this colorful and flavorful summer soup is easy to make and perfect to pair with our La Sirena Rosato!

Chilled Thai Watermelon Soup with Dungeness Crab Salad

Pair with 2022 La Sirena Rosato

One of my favorite wines to drink all year round, but especially in summer when the crisp, lively
palette of the wine matches the celebrations of summer and the excitement of melons ripening in
the garden. With notes of rose petal and ripe red fruits, this deep blush rosado is driven by its
elegantly integrated acid allowing playfulness with chili, citrus, and Asian notes. This soup
transforms the sweetness of summer watermelon into a more savory and complex soup perfect to
start a summer meal. I like to make it a day ahead to allow the flavors in the soup to develop and
integrate overnight.

INGREDIENTS
6C Watermelon, Cubed (approx half of one small-medium seedless watermelon)
1 Lemongrass Stalk, lower 4in chopped
2Tbsp Shallot, roughly chopped
2Tbsp Fresh Ginger, peeled and chopped
1.5tsp Garlic Salt
1Tbsp Olive Oil
1 Serrano Chili
4Tbsp Fresh Lime Juice
Diamond Crystals Kosher Salt to taste

CRAB SALAD
12oz Dungeness Crab Meat
.25C Cilantro, Chopped
1tsp Olive Oil
1tsp Lime Juice, to taste
1.5Tbsp Mayonnaise*
.5tsp Garlic Salt

METHOD
1. Puree the watermelon in a blender until smooth and set aside.
2. In a small food processor, pulse lemongrass, shallot, and ginger until finely chopped.
3. Heat a small sauce pan over medium-high heat, add olive oil, shallot, lemongrass, and ginger, and
sauté until the aromatics become soft and fragrant.
4. Add half of the watermelon puree to the pan, and simmer for 5 min, stirring occasionally.
5. Add reserved watermelon puree and simmered watermelon mixture back into the blender with
garlic salt, Kosher salt, half of the chili and 2T Lime Juice. Blend to mix and adjust the flavor of the
soup with more Lime juice, Chili, and/or Salt as desired.
6. Strain the soup through a fine mesh sieve, discarding any solids. Chill for at least 3 hours or place
in an airtight container in the fridge to chill overnight.
7. Mix all ingredients for the crab salad together and adjust the flavor as desired. Divide salad
among four bowls and pour in chilled soup. Garnish with edible flowers or cilantro leaves as
desired.

*NOTE: I love the rich tanginess of Duke’s mayonnaise in almost all of my recipes, but for this crab
salad, it can be fun to substitute a Japanese, Jalapeño, or Sriracha mayo to subtly lift the flavor.

Recipe and photo © Christina Machamer - do not copy or reproduce without permission.

Downloadable/printable recipe card

Purchase La Sirena Rosato

Jul 14, 2023 at 1:29 PM Permalink