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C.G. Di Arie Recipes
Guacamole a-la-Elisheva
2 avocados
1 to 2 limes
1 to 2 garlic
cloves
1 to 2 serrano
peppers
Dash of salt
Dash of sugar
Cut avocados in half and scoop out flesh. Add juice of limes, garlic and grate 1 or 2 serrano peppers (as desired). Add salt and sugar as desired. Slightly mesh flesh of avocados and mix all ingredients together.
Pair with C.G. Di Arie blush or white wine
Spicy Garlic and Pepper Shrimp
2
-½ Tbsp.
olive oil
¼ cup water
1 cup shredded cabbage
1 Tbsp. minced garlic
8 large fresh shrimp,
peeled and deveined (may substitute chicken or salmon)
2
tsp. crushed red pepper flakes or serrano
pepper
2 Tbsp. sliced sweet
(Walla Walla) onion
1 Tbsp. chopped fresh
cilantro
1 Tbsp soy sauce
Heat 1 Tbsp. oil in a
skillet over high heat. Add cabbage and 1 Tbsp. water; stir fry for 30
seconds. Remove cabbage from skillet and place on serving platter.
Heat the remaining 1-½
Tbsps. Oil in the
skillet over high heat. Place the garlic and shrimp in the skillet and
stir until garlic is lightly browned and shrimp turns pink. Add pepper,
onion, cilantro and soy sauce and remaining water to skillet. Stir fry
for 10 seconds. Pour the hot mixture onto the cabbage.
Pairings:
Chaim and I tried
this recipe with both our white wines as well as our Rose. Each one
imparted such wonderful flavors in this dish.