HE SAID, SHE SAID: SUPER BOWL EDITION

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Aaron Walters

Aaron Walters

He says food, she says wine! Maggie and Aaron Walters, our Colonial Dynamic Duo, is at it again – this time with off-the-chain game day snack recipes from him and perfect match wine pairings from her.

He said:

Maggie Walters

Maggie Walters

Classic fare always comes to mind when you think watch party. Wings, various dips and chips, hot dogs and hamburgers are tried-and-true noshing material. I'm going to give you a few new ideas and some twists on the classics that are sure to win over any crowd! 

She said:

Lets face it--when you have a crowd to entertain, value wines are a must. You want to have enough of the good stuff to last the whole game, but you don't want to break the bank keeping everyone's glasses (and solo cups) full. I'm featuring wines for $15 and under (and no one will ever question how much you spent).


He said: 

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Purple Hull Pea Dip

A favorite around our house (for any occasion, really) is my Purple Hull Pea Dip. I let the peas cook down with ham and jalapeños for several hours before pureeing them with some cream cheese. Then I add freshly chopped jalapeños and grate a healthy amount of smoked Gouda cheese to the top and bake until the cheese is bubbly and melted. It's unique and ridiculously delicious! 

  • 4 cups fresh purple hull peas
  • ham hock or kielbasa
  • 5-6 fresh jalapeño
  • water, to cover
  • salt and pepper to taste
  • 2 pkgs cream cheese
  • smoked Gouda cheese

If using fresh peas, cover with water and soak overnight in the fridge. The next day, drain and add enough water to cover the peas and a ham hock, or kielbasa, and 3 fresh jalapeños. Bring to a boil, then reduce heat and cover with the lid slightly ajar. Simmer peas until very tender, adding water if necessary. Once sufficiently tender, strain peas into a blender and add cream cheese. Blend until smooth and pour into a 9x9 baking dish. Mince the other 2 jalapeños and sprinkle on top along with grated smoked Gouda. Bake at 400 until cheese is melted and bubbly. 

She said:

The Wolftrap Red Blend ($12.99)

This South African wine is a blend of Syrah Mourvedre and Viognier. Smokey, smooth and easy drinking, The Wolftrap is a sure crowd pleaser! The smoky note found in the wine is a match made in heaven with the smoked cheese grated on top of Aaron's purple hull pea dip. 


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He said:

Prosciutto and Gruyere Pinwheels

Another house favorite, these are a little airy, a little crunchy, a little salty and completely addictive! Only a little bit of prep time is required, but these look like you've been working on them all day!

  • 1 pkg puff pastry dough (remove from fridge about 30 min. before you need it)
  • one egg, beaten
  • 1/2 lb prosciutto, thinly sliced
  • 1/2 lb gruyere, grated
  • fresh basil leaves

Arrange half of the prosciutto slices on one (1) puff pastry rectangle, leaving 1/2-inch border along one side. Sprinkle the prosciutto with half of the fresh basil, then top with half of grated Gruyere cheese. Brush plain border with the beaten egg. Starting at the long side opposite border, roll up pastry jelly-roll style, pressing gently to seal log. Wrap in plastic. Repeat with remaining puff pastry rectangle, prosciutto, basil or sage, Gruyere cheese, and egg to form second log. Place in fridge overnight or at least 4 hours to firm up. When ready to cook, preheat oven to 400 degrees and slice logs into 1/2" rounds. Remove plastic wrap, place on parchment paper lined baking sheet and bake for 15 minutes. 

She said:

La Gioiosa Valdobbiadene Prosecco (Sale: $11.98)

There's something very celebratory about bubbles, and what better way to celebrate your team during the Super Bowl than with some Italian bubbles? A flaky dough layered with Italian cured meat paired with an Italian wine will kick your watch party into high gear. Valdobbiadene is a very prestigious Prosecco producing region in northeast Italy making wine with amazing quality (and for under $15)!   


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He said:

Crab and Shrimp Cake

Now for something a little heavier: a crab cake that uses shrimp as a binder! These are super versatile and can be served by themselves or on a bun, slider style. Either way, whip up some of my chipotle aioli and people won't be able to stop talking about them, or eating them!

  • 1 lb jumbo lump crab meat
  • 1/2 lb peeled, deveined gulf shrimp
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1 red bell pepper, minced
  • 2 tsp fresh thyme leaves
  • 2 tsp old bay seasoning
  • 1/2 tsp hot sauce (I like Cholula)
  • 1/4 cup mayonnaise
  • 1 tsp salt
  • 1/2 tsp white pepper
  • panko bread crumbs, as needed
  • canola oil, for frying

Place shrimp in the bowl of a food processor and pulse until thoroughly minced, transfer to a large bowl. Add all other ingredients to the bowl folding in the mayo at the end. Cover and chill for at least 1 hour. Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1 1/2 inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges and chipotle aioli.

CHIPOTLE AIOLI

  • 2 egg yolks
  • 1 tablespoon lemon juice (about a half a lemon)
  • 1 teaspoon garlic, finely minced (about 2-3 cloves)
  • 1/4 teaspoon sugar
  • 1/2 teaspoon salt
  • 2 Tbs chipotle in adobo
  • 3/4 C vegetable oil

Place yolks, lemon juice, garlic, sugar, salt, and chipotle in food processor. Pulse to combine. Turn processor on and slowly pour in oil. Process until aioli forms, about a minute. Turn processor off, scrap sides, process again until combined. Serve immediately or store in air tight container in refrigerator until ready to use.

She said:

Tercos Torrontes (Sale: $9.98)

A white grape native to Argentina produces a crisp and clean white wine begging to be paired with seafood. The refreshing citrus notes in the wine almost act as that squeeze of lemon you typically drizzle over your crab cake right before you take your first bite. It's everything you need to balance out the seafood and creole seasonings. This crisp, stainless steel fermented wine will leave your palate refreshed after each sip and ready for more delicious food! 

So that's what's going down at our house for the big game! Hopefully these recipes and pairings make it into your living room and onto your favorites list for future parties!

Cheers!

Aaron and Maggie

Sale prices are accurate and all sizes & vintages are in stock at the time of publication. In the event advertised vintages sell out, substitute vintages may be offered at the same price. Products and prices are subject to change.

Clark TrimComment