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keeping it spicy

19/03/2010

Last night I decided to open up a bottle of the Galante 2009 Sauvignon Blanc ($25) from Carmel Valley that I had mentioned recently to pair with a few spicy dishes I was working on. The wine itself is light with notes of mango and tangerine … plus a little bit of banana, which I didn’t get upon first tasting it. It’s mixed with a little bit of Viognier, which explains the lack of strong cat-pee on the nose. Charming, I know, but that is characteristic of a Sauvignon Blanc.
I decided to try it with a bit of spicy cuisine to see how the pairing would work out, and overall I was very pleased with the results. Last night I made a lime, cilantro and jalapeno pasta (bought fresh from the Farmer’s Market, delicious!) with a modified marinara sauce. I took a jar from Trader Joe’s and made some changes to it. Here’s what I added to the sauce: fresh cilantro, creme fraiche, chopped red and yellow bell peppers and sliced asparagus I had blanched right before throwing in. The result was a delicious spicy pasta that was a little too heavy for the Sauvignon Blanc alone (I probably should’ve had a nice Cab with it too, side by side), but still great.
The other dish I made today for lunch because we still had half a bottle left of the Sauvignon Blanc and I wanted to make a different type of spicy dish to see how it compared. For lunch I made a Mediterranan spicy wrap with fresh homemade hummus. Here’s a little recipe in case you would like to try it yourself!

Mediterranean Spicy Wrap (personal recipe)
Time: 10 minutes
Difficulty: Easy
Cost: about $3, depending
Serves: 1

What You Need:
1 organic flour tortilla (white or wheat)
Half a Trader Joe’s Soyrizo (soy chorizo)
2/3 cup red and yellow bell peppers, sliced julienne
1 tablespoon curry simmer sauce (I prefer red, but you can use green)
2 tablespoons hummus
1/3 cup fresh micro or bitter greens
1-2 tablespoons goat cheese, depending on taste

Crumble the soyrizo until it resembles hamburger meat (usually happens pretty quickly) and blend it with the bell peppers in a saucepan with a little olive or grapeseed oil. Sautee it for a few minutes until it starts to simmer and add the curry. In a separate saucepan heat up the tortilla with a little olive oil, then put it in the oven at low temperature so it stays warm.
After cooking the soyrizo and peppers, grab the tortilla and put it on a plate, spreading the hummus on the inner middle. Take the soyrizo mix and put it on top of the hummus, keeping it in the middle of the tortilla. Add the greens and goat cheese, then fold it like a burrito. Slice it in half and enjoy!
The wrap tasted fantastic with the Sauvignon Blanc, much better than the pasta because it was much lighter while still having a strong spicy flavor. I would definitely recommend it for a nice light lunch with some fresh berries or a vinaigrette salad. I would definitely recommend making the hummus yourself – I’ve become obsessed with making my own hummus because it’s fresher, tastes better and, above all, is WAY cheaper than buying it at the store. If anyone is interested I’ll add my recipe on here.

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