Lazy days and getting together again with friends. The siren song of summer calls. [Summer Pairings, Profile Three]

June 11, 2021

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Alluringly golden with a gorgeous floral nose and an enticingly sweet finish. Sounds like summer to us. A glass of our Profile Three and the sweet and spice of the menu below is the perfect pairing for a summer dinner party or just a romantic dinner for two. This is the wine who’s with us all summer long, swimming, lounging, staying up to watch the stars. ⁠


SPICEY AHI TUNA SUPER SALAD


Serves: 4

INGREDIENTS
SALAD
  • 4 cups romaine lettuce, rinsed, dried and chopped
  • 2 ripe avocados, cubed
  • 1 cup frozen edamame, thawed
  • 1 small cucumber, sliced
  • 1 large mangoes or 3 small Mexican mangoes, diced
  • 2 scallions
  • 2 Tablespoons sesame seeds

CRIPSY NOODLES
  • 1 package soba noodles (14 ounces)
  • 3 Tablespoons toasted sesame oil, plus more for frying
  • 3 Tablespoons sesame seeds
  • 1/2 bunch scallions, sliced thin
  • 1/2 bunch cilantro, chopped
  • 1 1-inch piece ginger, peeled and finely chopped
TUNA TARTARE
  • 1 1/2 lbs sushi grade tuna, cut into a 1/4 inch dice
  • 1 Tablespoon freshly grated ginger
  • 1 teaspoon wasabi paste
  • 1/4 cup chives, minced
  • 3 Tbsp cilantro, minced
  • 1 lime, zested and juiced
  • 2 tsp rice vinegar
  • 1 Tablespoons soy sauce
  • 1 Tablespoons sesame oil
  • 2 Tablespoons toasted sesame seeds
  • 1 tsp kosher salt and a few turns of freshly grated black pepper
  • *toasted sesame seeds and minced chives for garnish (optional)
VINAIGRETTE
  • 1/4 cup olive oil
  • 3 Tablespoons rice vinegar
  • 2 Tablespoons white miso paste
  • 1 inch fresh ginger, peeled and loosely chopped
  • 1 Tablespoon soy sauce
  • 1 teaspoon toasted sesame oil
INSTRUCTIONS
VINAIGRETTE
  1. In a large pot of boiling salted water, cook the soba noodles until done, about 3 to 5 minutes. Drain the noodles but do not rinse them. Drizzle the sesame oil over them and toss them well. Add the sesame seeds, scallions, cilantro, and ginger. Mix well to combine the ingredients.

CRIPSY NOODLES
  1. In a large pot of boiling salted water, cook the soba noodles until done, about 3 to 5 minutes. Drain the noodles but do not rinse them. Drizzle the sesame oil over them and toss them well. Add the sesame seeds, scallions, cilantro, and ginger. Mix well to combine the ingredients.
  2. Heat a non stick or cast iron pan over medium heat. Add a bit of sesame oil to the skillet. Layer the noodle mixture evenly over the bottom of the pan. Cook the noodles, stirring often, until they are brown and crispy, about 15 minutes.

TUNA TARTARE
  1. Combine all the ingredients in a bowl and stir gently to combine.
  2. Spoon tartare into wonton cups and sprinkle with sesame seeds and minced chives to serve.
SALAD
  1. Toss all ingredients lightly with vinaigrette. Top with tuna tartare.

GRILLED JERK CHICKEN KABOBS

INGREDIENTS
  • 6 boneless skinless chicken thighs (about 1 1/4 lb), cut into 1-inch cubes
  • 1/3 cup jerk seasoning sauce. (We like Secret Aardvark Drunken Jerk Jamaican Marinade from World Market.)
  • 1 cup canned or fresh pineapple chunks
  • 2 medium red bell peppers, each cut into 12 wedges
  • ½ medium onion, cut into 12 wedges, separated into chunks
INSTRUCTIONS
  1. In shallow glass or plastic dish or resealable food-storage plastic bag, mix chicken and 1/4 cup of the jerk sauce. Cover dish or seal bag; refrigerate 1 hour to marinate, stirring occasionally.
  2. Heat gas or charcoal grill. Drain chicken; discard marinade. On each of 6 (15-inch) metal skewers, thread chicken, pineapple, bell peppers and onion alternately, leaving space between each piece. Brush vegetables with remaining jerk sauce.
  3. Place kabobs on grill over medium heat. Cover grill; cook about 15 minutes or until chicken is no longer pink in center and vegetables are tender.


RASPBERRY NO-CHURN ICE CREAM

INGREDIENTS
  • 2 cups heavy whipping cream
  • 14 ounce can sweetened condensed milk
  • 1 pound fresh raspberries (reserve several for garnish)
INSTRUCTIONS
  1. Rinse and dry raspberries.
  2.  In a medium bowl, gently press with a fork to release a little juice and soften them slightly.
  3. In a stand mixer or in a large mixing bowl with a hand mixer, whip cream and milk on high until it forms stiff peaks. Stop as soon as peaks form and be careful not to over mix. 
  4. Gently fold in raspberries until well combined. 
  5. Pour into a freezer-safe container. 
  6. Cover and freeze for at least 5 hours. 
  7. When ready to serve, top with a few whole raspberries. 

@drinkboxt

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