Frisch Gewurztraminer

Learn more about WineShop At Home's Frisch Gewurztraminer. Serve it with Jamaican Jerk Chicken.

Barbecued Beef and Corn Muffins

Specially created for pairing with the Mariana Vineyard 2007 Zinfandel

Ingredients:

1 lb. beef round tip steaks, cut 1/8 to 1/4 inch thick

1 medium onion, cut into thin wedges

2 tsp. vegetable oil

3/4 cup prepared barbecue sauce

4 corn muffins, quartered

Directions:

Cut steaks crosswire into 1-inch wide strips; reserve.

Cook and stir onion in oil in large nonstick skillet over medium-high heat 3 minutes or until lightly browned. Remove and keep warm.

Add beef strips (half at a time) to skillet; cook and stir 2 to 3 minutes. Add barbecue sauce and onions; heat until hot.

Place an equal amount of beef mixture over corn muffins.

Makes 4 servings.

*Recipe and Photo Courtesy of Texas Beef Council

Steamed Striped Bass with Jasmine Rice and Soy Ginger Dressing

Specially created for pairing with the Frisch 2009 Riesling

Ingredients:

Jasmine Rice:

1 cup jasmine rice

2 cups water

1 teaspoon McCormick Gourmet Collection Orange Peel, Valencia, minced

1 leaf McCormick Gourmet Collection Bay Leaves

Pinch McCormick Gourmet Collection Cardamom, ground

Striped Bass with Soy Ginger Dressing:

4 striped bass fillets (5 ounces each)

1/2 teaspoon McCormick Gourmet Collection Sicilian Sea Salt

1/8 teaspoon McCormick Gourmet Collection Red Pepper, Ground Cayenne

1/4 cup honey

1/4 cup soy sauce

2 green onions, thinly sliced

2 tablespoons lime juice

2 teaspoons sesame oil

2 teaspoons McCormick Gourmet Collection Sesame Seed, Toasted

3/4 teaspoon McCormick Gourmet Collection Ginger, Ground

Directions:

For the rice, rinse rice 3 times with cold water or until water is clear. Drain. Place rice in medium saucepan. Add 2 cups water, orange peel, bay leaf and cardamom. Bring to boil on medium heat. Reduce heat to low; cover and simmer 15 to 18 minutes or until water is absorbed and rice is tender. Remove bay leaf before serving.

For the striped bass, place a bamboo steamer or steamer basket over water in a large saucepot or wok. Bring to boil on high heat. Season bass fillets with sea salt and red pepper. Place fish in steamer. Cover. Cook 4 to 5 minutes for a 1-inch thick fillet or until fish flakes easily with a fork. (Cook 1 minutes longer for each additional 1/2 inch of thickness.)

Meanwhile, mix honey, soy sauce, green onions, lime juice, sesame oil, sesame seed and ginger in medium bowl. Set aside.

To serve, spoon rice onto center of each plate. Arrange fish over rice. Spoon Soy Ginger Dressing over top. Serve immediately. Makes 4 servings.

*Recipe and Photo Courtesy of McCormick & Company, Inc.