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.

Loaded Mashed Potato Casserole

Specially created for pairing with the Albion 2008 Muscat

Ingredients:
5 1/2 cups mashed potatoes
1/2 cup milk
1 package (8 ounces) cream cheese, softened
1 cup sour cream
2 teaspoon McCormick Parsley Flakes
1 teaspoon McCormick Garlic Salt
1/4 teaspoon McCormick Nutmeg, Ground
3/4 cup shredded Cheddar cheese
12 slices bacon, crispy cooked and crumbled (about 1/2 cup)

Directions:
Preheat oven to 350 degrees F. Place all ingredients, except cheese and bacon, in large bowl. Beat with electric mixer on medium-high speed until potatoes are smooth and creamy.

Spoon mixture into lightly greased 13x9-inch baking dish. Sprinkle with cheese and bacon. If you prefer extra crispy bacon, reserve bacon and sprinkle at the end of cooking. Cover.

Bake 30 minutes or until heated through.

Makes 12 (3/4 cup) servings.

Recipe and Photo Courtesy of McCormick & Company, Inc.

Jamaican Jerk Chicken

Specially created for pairing with the Frisch 2009 Gewurztraminer

Ingredients:

2 cut-up chickens

Jerk Marinade

1 onion, finely chopped

1/2 cup finely chopped scallions

2 teaspoons fresh thyme leaves

1 teaspoon salt

2 teaspoons sugar

1 teaspoon ground Jamaican pimento (allspice)

1/2 teaspoon ground nutmeg

1/2 teaspoon gorund cinnamon

1 hot pepper, finely ground

1 teaspoon ground black pepper

3 tablespoons soy sauce

1 tablespoon cooking oil

1 tablespoon cider or white vinegar

Directions:

Mix together all Jerk Marinade ingredients in blender or food processor, processing to combine well. Makes about 1-1/2 cups.

Rub the chicken with Jerk Marinade and place in refrigerator for at least 4 hours. Arrange chicken on prepared grill, skin side down. Baste frequently and turn chicken about every 10 minutes. Over a slow fire (which is preferred), the chicken will cook in approximately 1-1/2 hours. Over a hotter grill, it will take about 40 minutes. Chicken is done when the flesh feels firm and juices run clear when pricked with a fork.

Makes 8 servings.

*Recipe and Photo Courtesy of National Chicken Council

"Wine to me is passion. It's family and friends. It's warmth of heart and generosity of spirit. It's the essence of civilization and the art of living." - Robert Mondavi, Winemaker

Montreal Turkey Burgers

Specially created for pairing with Mariana Vineyard 2007 Petite Sirah

Ingredients:
1 pound ground turkey
1 tablespoon McCormick Grill Mates Montreal Chicken Seasoning
4 hamburger rolls

Directions:
Mix ground turkey and Chicken Seasoning in medium bowl until well blended. Shape into 4 patties.

Grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 165 degrees). Toast rolls on the grill, open-side down, about 30 seconds.

Serve burgers on toasted rolls. Garnish with desired toppings and condiments.

Makes 4 servings.

*Recipe Courtesy of McCormick & Company, Inc.