Lowcountry Cuisine Spring 2018

lowcountry cuisine LC 27 www.LowcountryCuisineMag.com | www.CharlestonRecipes.com I t’s springtime, the weather is nice and oenophiles across the Lowcountry are ready to enjoy a perfect bottle alongside an equally perfect meal to celebrate the change in seasons. Whether you prefer to dine at home or leave the cooking to the professionals, these favorite local establishments have shared pairing suggestions and recipes with us to get your taste buds in the springtime mood. EmberWood Fired Kitchen Wine: Berthier Sauvignon Blanc, Loire Valley, France $38/bottle Pairings: It is crisp with bright acidity and herbal aromas and pairs well with chicken, seafood and green salads, as well as asparagus and raw tomatoes. Roasted Salmon with Ricotta Gnocchi and Vegetables (Serves 1) 8 oz. salmon (per serving) 2 cups gluten free ricotta gnocchi ½ cup diced tomatoes 1 tbsp. capers ½ cup white wine 1 tsp. lemon juice 1 cup heavy cream 1 cup spinach Salt and pepper to taste Spray a metal pan with nonstick spray, place seasoned salmon on it and broil on high for six to 10 minutes, depending on the temperature desired. In a sauté pan, cook tomatoes, capers and white wine on high heat until the wine is reduced by half. Add heavy cream, lemon juice, spinach, salt and pepper. Meanwhile, cook fresh gnocchi for two to four minutes or until they float. When cooked, add the gnocchi to the tomato and wine mixture and combine. Pour all ingredients from sauté pan into a bowl and top with roasted salmon. ------------------------------------------------------------------- Grace & Grit Wine: Ken Wright Pinot Noir, Willamette Valley, California $14.50/glass, $55/bottle Pairings: Well-balanced and medium-bodied with a fruit- forward finish, this pairs well with fish, chicken and pork. It’s versatile enough to enhance spicy, savory and mildly sweet dishes. Sweet Tea Pork Chops (Serves 4) 4 14-oz. bone-in pork chops Brine: 1 bay leaf 1 small bunch thyme 4 tbsp. kosher salt ½ cup apple cider vinegar 4 cups cold water Sweet Tea Jus: 2 cups sweet tea (preferably Plantation Peach from Charleston Tea Plantation) 1 cup chicken stock 1 pinch kosher salt Brine uncooked pork chops for 24 hours. Chargrill pork chops to desired temperature. For the sweet tea jus: Bring to a boil, then place on medium heat. Reduce until it coats the back of a spoon. Serve with your favorite grits and collard greens recipe. ------------------------------------------------------------------- Laura Alberts Tasteful Options Wine: Hook & Ladder Pinot Noir, Russian River, Sonoma County, California $10/glass, $24/bottle Pairings: Displays purple, cherry- candy color, with aromas of herbal cherries and hints of cinnamon and spice. It is a nice complement to salmon, duck, chicken, barbecue or a cheese plate. By Anne Toole Wine Down Already! Tasty Selections for Spring