COOKBOOK A variety of new and creative options for mixing wine… · A variety of new and creative...

A variety of new and creative optionsfor mixing wine, spirits and food

COOKBOOK

Please Drink ResponsiblyLiquorandWineOutlets.com

SERIES 1

Last October, the New Hampshire Liquor and Wine Outlets began hosting the “In the Mix Kitchen Series” at the Nashua fl agship store. The weekly event featured unique pairings and cooking demonstrations incorporating wine and spirits. Local restaurants and wine and spirit brokers joined together to create a unique taste experience that has entertained and delighted hundreds of customers.

Now you can re-create this experience at home by hosting an “In the Mix” party in your own

kitchen. Here is your chance to prepare the same recipes served by our featured restaurants, along with selected wines and spirits for the ideal taste combination. Entertain your family and friends with something new and different.

Redeem the coupon on the last page and enjoy an exclusive 10% savings at any New Hampshire Liquor and Wine Outlet.

Bon appétit!

Please join us Saturdays from 12-2 pm


IN THE MIX COOKBOOK

AEGEAN LEMON CHICKEN PICATTAIgnite Bar & Grill

ASIAN LETTUCE WRAPST-BONES Great American Eatery

BÔNETPasquale’s Italian Ristorante

BRAISED SHORT RIBSNHU’s Quill Restaurant

CALAMARI FRATELLOFratello’s

CALIFORNIA CHICKENThe Homestead Restaurant and Tavern

CHICKEN & PROSCIUTTO MARSALALui Lui

CRAB CAKESNapa East Wine Lounge & Shop

IZZY BURGERSNHU’s Quill Restaurant

J’S FIERY WINGSJ’s Tavern Under the Bridge

RED ARROW HOME-STYLE MEATLOAFRed Arrow Diner

SAUTÉ VEGETABLE MUSHROOM RAVIOLIBurton’s Grille

SHORT RIB MARINADENapa East Wine Lounge & Shop

SHRIMP AMALFIPasquale’s Italian Ristorante

SOUTHWESTERN BLACK BEAN CAKESFirefly American Bistro & Bar

ST. GERMAIN COMPRESSED MELON WITH GOAT CHEESE AND TOASTED HAZELNUTSMartingale Wharf

TEKKA-MAKI ROLLSHooked Seafood & Raw Bar

TENDERLOIN CROSTINIBurton’s Grille

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Recipes

IN THE MIX COOKBOOK

3 Large Boneless Chicken Breast • Halves without Skin - Cut into 1/2-inch Medallions

Salt and Pepper to Taste• 1/2 Cup All-Purpose Flour• 2 Tablespoons Olive Oil, •

or as Needed2 Cloves Garlic - Minced• 1 Whole Shallot - Minced•

1/2 Lemon - Thinly Sliced• 1/4 Cup Fresh Lemon Juice• 1/4 Cup White Wine• 2 Tablespoons Capers - •

Drained and Rinsed3 Tablespoons Butter• 3 or 4 Sliced Pepperoncinis• Feta Cheese (optional)•

INGREDIENTS

PROCEDURESeason the chicken breast pieces with salt and 1.

pepper and dredge them in fl our; shake off excess fl our

Heat the olive oil in a skillet; pan-fry the chicken 2. pieces until golden brown on both sides, about 3 minutes per side

Work in batches and do not crowd skillet, 3. adding oil as needed

Place the chicken pieces onto a warmed platter 4. in the oven

When fi nished with all the chicken, drain most of 5. the oil from the skillet, leaving a thin coating on the surface of the pan

Cook and stir the minced garlic and shallots in 6. the skillet until fragrant, about 20 seconds

Pour in the lemon juice and wine to deglaze the 7. skillet; scrape and dissolve any brown bits from the bottom of the skillet

Stir in the lemon slices and capers, and bring 8. the mixture to a boil

Let cook, stirring occasionally, until the sauce 9. reduces a little

Add chicken back into skillet until fully cooked10. Drop butter, sliced pepperoncini and feta cheese 11.

into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated

Arrange the chicken medallions on serving plates 12. and spoon sauce over each portion to serve

Ignite Bar & Grill, ManchesterAt Ignite Bar and Grille, they continually strive for consistency and high quality. The management team and their crew are highly trained professionals in the hospitality industry. Their chefs demonstrate a passion for cooking by using only the freshest and fi nest ingredients. And their service staff understands and delivers a standard of customer service that goes beyond expectations.

100 Hanover Street, Manchester, NH 03101(603) 644-0064ignitebng.com


AEGEAN LEMON CHICKEN PICATTA

Twisted Pinot Grigio A light bodied refreshing wine with delicate fl oral aromas of peach, lime blossom and nectarine.

Pair with

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IN THE MIX COOKBOOK

7 Ounces Grilled Chicken• 1 Tablespoon Sliced Almonds• 1/4 Cup Shredded Carrots• 1/4 Cup Light Asian •

Soy-Based Sauce

1 Fluid Ounce Sesame Oil• 1/4 Cup Chow Mein Noodles• 1 Tablespoon Scallions – •

Chopped1 Head Bibb Lettuce•

INGREDIENTS

PROCEDUREPrepare shredded carrots, Chow Mein noodles and Bibb lettuce 1. Lightly oil and season chicken, then grill and set aside to cool2. Dice chicken3. Heat sesame oil until hot4. Add diced chicken and stir; then add almonds5. When almonds are lightly toasted and chicken is hot, 6.

add Asian sauce and tossRemove from heat and add scallions; toss again7. Pour into a serving dish8. Spoon chicken in Bibb lettuce leaf, top with carrots and roll 9.

like a burrito

T-BONES Great American Eatery, Bedford T-BONES works harder, and you can taste it! When they say it’s “homemade,” they mean made-from-scratch. They develop all of their recipes in their kitchens, making every sauce, soup, salad dressing, and dessert, right down to hand-peeling potatoes for their own creamy mashed potatoes or their signature Yukon Gold Potato Chips! They stock their kitchens with remarkably fresh ingredients (most from NH-based companies), including Reserve Premium Choice Beef, exceptionally fresh Prime Seafood, delivered only hours after being received from the sea, and garden-fresh produce delivered daily.

25 South River Road Bedford, NH 03110(603) 641-6100t-bones.com


ASIAN LETTUCE WRAPS

Mionetto Prosecco Brut Sparkling Intense fruity bouquet with a hint of golden apples. Very dry, fresh, light in body and well balanced.

Pair with

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IN THE MIX COOKBOOK

2 Cups Whole Milk• 5 Ounces Caster Sugar• 4 Ounces Amaretti Cookies•

or Macaroons1 1/4 Ounce Cocoa Powder• 3 Eggs• 1 Egg Yolk• 1 Teaspoon Patron XO Café•

For Caramel:3 1/2 Ounces Water• 5/8 Pound Granulated Sugar•

INGREDIENTS

PROCEDUREPut the sugar into a casserole and add the water, then put it onto 1.

the heat and leave to cookCheck the coloring of the caramel, which must end up a deep brown2. Pour the caramel into the appropriate molds for Bônet and leave to cool3. Put whole eggs into a bowl and beat them together with the 4.

caster sugarBlend in the cocoa powder and mix thoroughly, and then add the 5.

crushed Amaretti biscuits and the rum Heat the milk separately and then add it to the mixture, mixing 6.

continuously with a whiskPour mixture into the caramel-coated molds7. Put the molds into a baking tray containing hot water and cook 8.

bain-marie style in the oven at 300°F for 40-50 minutes, until the dessert has completely coagulated


BÔNET

Villa Sandi Il Fresco Brut The aroma is fruity and fl owery with hints of ripe golden apple and small mountain fl owers. Very pale straw yellow and fi ne persistent perlage.

Pair with

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Pasquale’s Italian Ristorante, CandiaAt Pasquale’s Italian Ristorante, they value their customer relationships, because that is the true pulse of their continued success. The staff at Pasquale’s loves to be a part of your everyday life, and loves to interact with each one of their guests, creating a warm and personal dining experience. Born in the small and picturesque coastal town of Torre Annunziata, Pasquale uses old-fashioned recipes, just the way his mamma made it.

143 Raymond RoadCandia, NH 03034(603) 483-5005pasqualeincandia.com

IN THE MIX COOKBOOK

4 Short Ribs• 1 Onion• 2 Carrots• 4 Stalks of Celery• 2 Shallots• 8 Sprigs of Thyme• 2 Sprigs of Rosemary• 2 Tablespoons Butter• 1/2 Cup of Flour•

2 Cups Old Red Wine• 2 Cups Beef Stock• Salt and Pepper•

Caramelized Onions2 Onions• Oil• 3 Sprigs Thyme• Salt• Pepper•

INGREDIENTS

PROCEDURE


BRAISED SHORT RIB

Season the fl our with salt and pepper.1.

Pat the short ribs dry with a paper towel and then 2. place the short ribs in the fl our to cover the whole piece of meat

Remove from the fl our and brush off any extra3.

Heat a medium size pan and once hot, add two 4. tablespoons of cold oil

Place the short ribs in a pan and sear on all sides, 5. about 4 minutes per side

Take the short ribs out of the pan; add the onions, 6. celery, carrots, shallots, rosemary and thyme

Sauté until they’re translucent, about 7 minutes7.

Deglaze with red wine; let reduce by half after 8. putting it into pan, and then add beef stock

Caramelized Onions

Cut the onion from top to bottom, then place it on 9. its side and cut thin slices

Heat the pan10.

Add cold oil and onions; stir occasionally 11.

Add the thyme and sprigs12.

Cook 18 to 20 minutes13.

Assembly

Toast a slider roll by placing butter on it and putting it in 14. a cold pan; remove once it is golden brown

Place the warmed short rib on the bottom of the bun, top 15. with caramelized onions and arugula

Place a piece of Swiss cheese and melt with a small 16. blow torch or the broiler of your oven

SNHU’s Quill Restaurant, Manchester Students become pros at creating culinary delights and learn about the workings of the food industry with Southern New Hampshire University’s Associate in Science in culinary arts. The program, certifi ed by the American Culinary Federation, combines theory, practical training, and industry experience to prepare them to start their career in the challenging and exciting food service industry in just two years.

SNHU Culinary Program2500 North River RoadManchester, NH, 031061-800-642-4968snhu.edu

Wild Horse Cabernet Sauvignon Central Coast Bold and fruit-forward in style, displaying aromas of cherry, mint and clove and fl avors of black currant, black cherry, cedar and vanilla.

Pair with

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CALAMARI FRATELLO IN THE MIX COOKBOOK

1 Ounce Extra Virgin Olive Oil• 8 Ounces Calamari Rings• 1/2 Cup Whole Milk• 2 Cups Pre-Cooked Linguine• 1 Tablespoon Chopped•

Hot Cherry Peppers1/2 Cup White Wine• 1 Tablespoon Whole Butter•

1 Tablespoon Fresh• Lemon Juice

1 Tablespoon Chopped Garlic• 2 Cups Fine Italian Breadcrumbs •

for Dredging1 Tablespoon Fresh •

Basil ChiffonadeSalt and Pepper to Taste• Pinch of All-Purpose Flour•

INGREDIENTS

PROCEDUREHave a medium pot of boiling water and a dip basket to

heat your already pre-cooked pasta. Also have a deep fryer

hot and ready, set to 350˚F.

Marinate the calamari rings in milk for 24 hours1.

Slightly heat the olive oil in a medium to large size 2. sauté pan on medium heat

Once the pan is hot, add the hot cherry peppers, 3. garlic, salt and pepper, basil and buerre manie of butter (consisting of equal parts of butter and fl our, kneaded together used to thicken the sauce)

Lightly sauté until the garlic just starts to brown 4. and the fl our slightly cooks

Deglaze with white wine and add in the lemon 5. juice. Lower the heat and simmer the sauce until it thickens

Remove the sauce from the heat and set aside6.

Meanwhile, have a deep fryer hot and ready at 350˚7.

Dredge the calamari rings in Italian breadcrumbs 8. and shake off excess

Flash-fry the calamari until it becomes golden 9. brown, no more than 45 seconds to a minute

Heat the precooked pasta in boiling water and drain well10.

Place the pasta on a serving dish and place the 11.

fried calamari on top of the pasta

Pour the hot cherry pepper sauce over the 12. calamari and pasta and garnish with more fresh basil and a lemon wedge

YIELD 2 Servings; Serving Size: 4 ounce container calamari, 1 cup pasta

Fratello’s, ManchesterFratello’s Italian Grille is a casual Italian-American restaurant featuring wood-fi red brick oven pizza, steaks, seafood and Italian favorites. The name Fratello’s comes from the Italian word ‘Fratello’ which means brother.

155 Dow Street, Manchester, NH 03101(603) 624-2022fratellos.com


Sterling Chardonnay Vintners Collection Central Coast Beautifully balanced and easy to enjoy, with tropical fruit, guava and peach character, hints of caramel and oak spice.

Pair with

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CALIFORNIA CHICKENIN THE MIX COOKBOOK

8 Ounces Boneless Chicken • Breast Cubed

1 Tablespoon Butter• 2 Tablespoon Olive Oil• 1/2 Cup Button Mushroom• 1/2 Cup Artichokes• 1/4 Cup Diced Tomatoes• Pinch of Fresh Chopped Garlic•

Salt and Pepper to Taste• 1/2 Cup White Wine• 2 Cup Pre-Cooked Bowtie Pasta• 1/2 Cup Broccoli• Flour for Dredging• 1/2 Cup Chicken Stock• 2 Tablespoons Grated •

Parmesan Cheese

INGREDIENTS

PROCEDURE

The HomesteadRestaurant and Tavern, MerrimackThe original Homestead was the home of Benjamin Emmons, the Revolutionary War soldier and fi gure. He kept a tavern in his home during the war. Today, the tradition remains with the Homestead Restaurant and Tavern. It has kept its decor as original as possible to pay homage to the restaurant’s colonial beginnings. It hosts live music six days a week. The restaurant serves salads, seafood, steak, chicken, pasta, veal, rack of lamb, baby back ribs, fl atbread pizza, burgers, sandwiches and more.

641 Daniel Webster HighwayMerrimack, NH 03054(603) 429-2022homesteadnh.com


Lightly dust the chicken in fl our and shake off excess 1. Over medium heat in a large sauté pan add the oil and sauté the chicken 2.

on both sides until golden brown and cooked through Add the mushrooms, broccoli, tomatoes, garlic, basil, artichokes and salt 3.

and pepper and cook for a few minutes until the vegetables become slightly soft

De-glaze with white wine and add the chicken stock and parmesan cheese 4. Reduce heat and simmer until the sauce thickens 5. Serve over hot bowtie pasta and garnish with a little more fresh basil6.

YIELD 2 Servings

Martin Ray Chardonnay RRV Inviting aromas of fresh juicy pear and spice notes. Rich fl avors of lemon, crème brulee, light spice and toast are framed by an oak backbone.

Pair with

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CHICKEN & PROSCIUTTO MARSALA

IN THE MIX COOKBOOK

4 1/2 Ounces of Chicken,• Cut Into Small Cubes

1 Ounce Prosciutto Ham• 1/4 - 1/2 Cup Mushrooms• 1 Tablespoon Garlic• 2 Ounces Marsala Wine•

6-8 Ounces Heavy Cream• 2 Tablespoons •

Parmesan Cheese3 Cups Cavitappi Noodles •

(par cooked)

INGREDIENTS

PROCEDURESauté chicken, ham and mushrooms1. Deglaze pan with Marsala wine2. Add cream, parmesan cheese and noodles3. Reduce sauce until it thickens4.

Lui Lui, NashuaThe owners of Lui Lui designed a concept in which people could not only eat great Italian food, but also have fun doing it! The restaurant is loaded with whimsical Italian decor including Italian movie posters, a giant fork with spaghetti lights, chandeliers with tomato can shades, humorous artwork and statues, and a brick oven designed to look like a giant tomato. Lui Lui Restaurants specialize in serving many varieties of brick oven pizza and pasta, large salads and antipastos, fresh baked rolls served with their famous “dippin’ oil,” and homemade desserts.

259 Daniel Webster HighwayNashua, NH 03060(603) 888-2588luilui.com


Kris Heart Rosso A blend of silky smooth character, deep purple color, robust body and exquisite structure from the most esteemed growing regions of Italy.

Pair with

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CRAB CAKESIN THE MIX COOKBOOK

1 Pound Garnet Yams - • Boiled Soft

3 Pounds Crabmeat• 1/2 Cup Yellow Onion - •

Diced 1/4 inch1/2 Cup Celery - Diced 1/4 inch• 1 Tablespoon Garlic• 1 Ounce Olive Oil•

2 Teaspoons Old Bay Seasoning• 2 Teaspoons Salt• 1 Teaspoon Pepper• 1 Teaspoon Dry Oregano• 1 Tablespoon Fresh •

Chopped Parsley3 Eggs• 2 Cups Panko•

INGREDIENTS

PROCEDUREHeat the oil and sauté the onions, celery and garlic until soft1. In a mixing bowl, add all ingredients and mix, but don’t over mix2. Refrigerate for a few minutes – until cool3. Heat 1 ounce olive oil in a sauté pan4. Form cakes from the crab cake mixture and coat lightly with 5.

Panko bread crumbsGently lay them in sauté pan until golden brown on one side; 6.

then fl ip to sear on other sideWhen browned on both sides, transfer to paper towel or napkin to dab excess oil7. Transfer to a plate and garnish with a lemon wedge and fresh cut scallions8.

YIELD 1 quart mix


Napa East Wine Lounge & Shop, NashuaNapa East is a wine lounge, restaurant, and retail wine shop focused on an unwavering commitment to “everyday excellence.” The management and employees are dedicated to consistently providing the fi nest in facilities and amenities, along with gracious personal service. Napa East is dedicated to the appreciation of wine and food.

12 Murphy Drive Nashua, NH 03062(603) 595-9463napaeast.com

Caymus Conundrum A harmonious and delicious blend that is distinctive for its ripe, complex array of fl avors, focusing on pear, peach and melon.

Pair with

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IN THE MIX COOKBOOK

1 Pound Ground Beef• 1/2 Pound Ground Veal• 1/2 Pound Ground Pork• Salt and Pepper to Taste • 2 Cups Extra Virgin Olive Oil• 2 Cups Mayonnaise• 3 Tablespoons Sriracha•

2 Tablespoons Lemon Juice • 2 Onions of Choice• 3 Cups Rice Vinegar• 2 Cups Water• 2 Cups Sugar• 2 Pinches of Salt•

INGREDIENTS

PROCEDUREMix all ingredients together in bowl; form patties to preferred size1. Broil or fry patties until fully cooked2.


IZZY BURGER SNHU’s Quill Restaurant, Manchester Students become pros at creating culinary delights and learn about the workings of the food industry with Southern New Hampshire University’s Associate in Science in culinary arts. The program, certifi ed by the American Culinary Federation, combines theory, practical training, and industry experience to prepare them to start their career in the challenging and exciting food service industry in just two years.

SNHU Culinary Program2500 North River RoadManchester, NH, 031061-800-642-4968snhu.edu


Pair with

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IN THE MIX COOKBOOK

5 Pounds Chicken Wings• 1 Teaspoon Salt• 1 Teaspoon Pepper• 4-5 Cloves Crushed and •

Chopped Garlic

2 Tablespoons Fresh Parsley• 2 Tablespoons Extra Virgin •

Olive Oil

INGREDIENTS

PROCEDUREWash and dry chicken; place in long shallow pan1. Mix gently the salt, pepper, garlic, parsley and olive oil2. Sprinkle chicken with mixture3. Heat (covered) at 350˚F in oven for 30 minutes4. Uncover, toss, and place in oven for another 20 minutes5.


J’S FIERY WINGS J’s Tavern Under the Bridge, Milford J’s Tavern Under the Bridge offers a tavern atmosphere with a beautiful deck overlooking the Souhegan River. They have 8 beers on tap and at least 30 bottle selections, wines and spirits, and a full dinner menu that is available at any hour they are open. Live music is also available 4-5 nights a week.

63 Union SquareMilford, NH 03055(603) 249-9222jstavernnh.com

Gnarly Head Authentic White Medium sweet on the palate, well balanced and juicy in the fi nish, with excellent aromatics.

Pair with

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IN THE MIX COOKBOOK

2 1/2 Pounds Hamburger• 1/2 Onion - Finely Chopped• 1 Cup Ketchup• 3/4 Cup Oats• 1 Teaspoon Salt• 1 Teaspoon Garlic Salt• 1 Teaspoon Onion Salt•

1/2 Teaspoon White Pepper• 2 Ounces Spaghetti Sauce• 1 Cup Cola•

Barbeque Sauce Mixture 2 Ounces Barbeque Sauce• 1 Tablespoon Brown Sugar•

INGREDIENTS

PROCEDURECombine all ingredients, except cola, and mix for about 1.

4 minutes in mixer with dough hookPlace in loaf pan2. Spread half the sauce mixture on loaf3. Pour cup of cola into pan and cover pan4. Cover pan, making sure aluminum foil does not touch top of loaf5. Cook on 350°F for 45 minutes to an hour6. Remove cover and top meatloaf with remainder of sauce mixture7. Cook another 20 minutes uncovered8. Cool for about 45 minutes, and then cut into 4-ounce slices9.

Sauce RecipeMix 2 ounces of barbeque sauce and 1 tablespoon of brown sugar

Red Arrow Diner, MilfordThe Red Arrow Diner fi rst opened its doors in Manchester, NH back in 1922. It has undergone many transformations since the early days, but one thing will never change, and that is keeping up the quality and consistency that the original owner’s began back in 1922. The Red Arrow continues to strive each and every day to provide you with the very best they have to offer.

63 Union SquareMilford, NH 03055(603) 249-9222redarrowdiner.com

Stark Raving Red Easy drinking, this is rich in raspberry and cherry fl avors, with enough acidity to give the fruit a tangy edge.

Pair with


RED ARROW HOME-STYLE MEATLOAF

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IN THE MIX COOKBOOK

12-14 Mushroom Raviolis • (prepared)

Salt and Pepper to Taste• 1/2 Ounce Clarifi ed Butter• 1 Teaspoon Shallots - Minced• 4 Ounces Roasted •

Butternut Squash - Diced

1/2 Cup Mushrooms Crimini• 1/2 Ounce Sherry Wine• 3 Ounces Heavy Cream• Pinch of Sage - Chopped• 2 Tablespoons American•

Grana Prana Cheese

INGREDIENTS

PROCEDUREHeat sauté pan over medium heat, add clarifi ed butter, shallots, 1.

butternut squash, mushrooms and sauté for an additional minuteDeglaze pan with sherry wine; cook off alcohol (10 seconds), add 2.

cream and let sauce reduce for approximately 4-6 minutesAdd raviolis to boiling water and cook for 2 minutes 3.

(wait until they fl oat) Add grana cheese and sage to sauce4. Drain raviolis well and add to reduction; sauce is done 5.

when 2/3 is reduced and sauce is clinging to the raviolis

YIELD 2 Servings


SAUTÉ VEGETABLEMUSHROOM RAVIOLI

Chateau St. Jean Signature Red Plush notes of blueberry, mocha and spice, this blend showcases the sophistication of the fi ve varietals in an approachable California style.

Pair with

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Burton’s Grille, NashuaAt Burtons Grill, they are passionate about providing gracious, engaging and individualized service, focusing on the unique needs of guests and delivering exceptional, fresh, high quality food, inspired by local fl avors, in a warm and relaxed atmosphere. Burtons’ menus cover all the bases – from crisp salads, hearty sandwiches and juicy burgers, to aged beef served with seasoned butters and sauces.

310 Daniel Webster HwyNashua, NH 03060(603) 888-4880burtonsgrill.com

SHORT RIB MARINADEIN THE MIX COOKBOOK

1 Cup Hoisin Sauce• 1 Cup Soy Sauce• 2 Cup Red Wine• 1/2 Cup Brown Sugar• 1 Tablespoon Granulated Garlic• 2 Teaspoons Kosher Salt• 2 Teaspoons Black Pepper• 4 Pounds Boneless Short Ribs - •

Cut into 3” x 3” Cubes

After-Grilling Braising Liquid:1 Cup Marinade• 2 Cups Dark Sweet •

Pitted Cherries in Juice4 Cups Beef/Veal Stock•

INGREDIENTS

PROCEDUREMarinate the short ribs for 30 minutes in just enough marinade to cover1. Grill the short ribs on the charbroiler until browned - they should have2.

deep grill marks on the char-broiler to develop color and fl avor before braising

Transfer to a roasting pan from the grill3. Cover with braising liquid4. Cover the pan with foil – seal tightly5. Bake at 400˚F for roughly 2 hours or until tender6. Cool in liquid that has been skimmed and defatted7.

YIELD 4 orders



Pair with

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Napa East Wine Lounge & Shop, NashuaNapa East is a wine lounge, restaurant, and retail wine shop focused on an unwavering commitment to “everyday excellence.” The management and employees are dedicated to consistently providing the fi nest in facilities and amenities, along with gracious personal service. Napa East is dedicated to the appreciation of wine and food.

12 Murphy Drive Nashua, NH 03062(603) 595-9463napaeast.com

IN THE MIX COOKBOOK

1 Pound of Raw Shrimp • (peeled, washed, deveined and patted dry)

1/8 Cup of Extra Virgin Olive Oil• 2 Garlic Cloves - Finely Minced• 1 Teaspoon of Fresh Mint, •

Thyme and Dill

Dash of Salt and Cracked • Pepper to Taste

Lemon - Grated• White Truffl e Oil •

INGREDIENTS

PROCEDUREPlace olive oil in a medium bowl and add the raw shrimp; 1.

toss and coat evenly Add the garlic, fresh herbs, and salt and pepper in the bowl; toss 2.

lightly making sure all the shrimp are nicely coated Cover and let marinate for an hour or more in the refrigerator3. Preheat a large skillet with 2 tablespoons of oil, place all the shrimp 4.

evenly on the pan, depending on size of the shrimp, cook the shrimp on each side for about 1 minute or until they are golden and the shrimp have turned pink; stay close to it because they cook very quickly

Remove from pan 5. Sprinkle fresh lemon grind on top of the cooked shrimp immediately 6. Finish by adding fresh mint and white truffl e oil7.


SHRIMP AMALFI Pasquale’s Italian Ristorante, CandiaAt Pasquale’s Italian Ristorante, they value their customer relationships, because that is the true pulse of their continued success. The staff at Pasquale’s loves to be a part of your everyday life, and loves to interact with each one of their guests, creating a warm and personal dining experience. Born in the small and picturesque coastal town of Torre Annunziata, Pasquale uses old-fashioned recipes, just the way his mamma made it.

143 Raymond RoadCandia, NH 03034(603) 483-5005pasqualeincandia.com


Pair with

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IN THE MIX COOKBOOK

4 Cans (15 Ounces) Black Beans• 1 Red Bell Pepper - Diced• 1 Spanish Onion - Diced• 2 1/2 Cups Panko• 1 Teaspoon Ground Cumin•

1 Teaspoon Ground Coriander• 1 Teaspoon Granulated Garlic• 1 Tablespoon Kosher Salt• 1 Tablespoon Chopped Cilantro• 1 Lime - Juiced•

INGREDIENTS

PROCEDURERinse and strain 2 cans of black beans1. Rinse, strain, and puree the other 2 cans of black beans2. In a large mixing bowl, combine all of the ingredients3. Mix thoroughly and form into 1 to 2 ounce cakes4. Pan-fry cakes in vegetable oil over a medium heat until brown5. Serve warm with spicy sauce such as Chipotle Aioli6.

Firefl y AmericanBistro & Bar, ManchesterFirefl y embraces the concept of comfort dining by offering inspired classic American fare in a warm, inviting atmosphere. The menu is a reverent celebration of the American culinary tradition. It was carefully crafted to appeal to a broad segment of a growing, healthy market. It features classics, prepared exactly as they should be, and artistic dishes modestly described in an unintimidating fashion.

22 Concord Street, Manchester, NH 03101(603) 935-9740fi refl ynh.com


SOUTHWESTERNBLACK BEAN CAKES

Folie a Deux Zinfandel Concentrated, juicy and jammy, this Zinfandel’s blackberry and ripe plum fruit is complemented by black pepper spice tones, giving it an invigorating zestiness.

Pair with

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IN THE MIX COOKBOOK

1 Honeydew Melon• 1/2 Cup St. Germain• 1/4 Pound Goat Cheese• 1/4 Cup Toasted Hazelnuts •

INGREDIENTS

PROCEDUREDice melon into large cubes 1. Marinate melon with St. Germain and fresh thyme for 24 hours2. Sprinkle salt and pepper on nuts and heat in oven for 3.

5-6 minutes at 400˚FRoll goat cheese in crushed, toasted hazelnuts4. Place tooth pick through goat cheese and through melon5.

Martingale Wharf, PortsmouthMartingale Wharf waterfront dining may be a relative newcomer to the Portsmouth restaurant landscape, but the 99 Bow Street property it resides on has been a downtown landmark for more than a century. Considering it is in closer proximity to the water than any other downtown building, it’s easy to see why. And with the largest deck for al fresco dining in all of Portsmouth, the tradition of the property has never been so vibrant.

99 Bow StreetPortsmouth, NH 03801(603) 431-0901martingalewharf.com


ST. GERMAINCOMPRESSED MELONWITH GOAT CHEESE ANDTOASTED HAZELNUTS

St. Germain Lovely toast and golden apple notes, gentle on the palate with a citrus fi nish.

Pair with

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Hooked Seafood & Raw Bar, Manchester At Hooked Seafood & Raw Bar, they continually strive for consistency and high quality. The management team and their crew are highly trained professionals in the hospitality industry. Their chefs demonstrate a passion for cooking by using only the freshest and fi nest ingredients. And their service staff understands and delivers a standard of customerservice that goes beyond expectations.

110 Hanover StreetManchester, NH 03101(603) 606-1189hookednh.com

IN THE MIX COOKBOOK

2-3 Cups Sushi Rice - Cooked• 1/2 Pound Ahi Yellowfi n Tuna – •

Thinly Sliced1 Avocado – Cut Into 3 •

Thin SlicesWasabi Paste (as needed)•

1 Nori Sheet Per Roll• Sriracha Aioli (to garnish)• Black and White Sesame Seeds •

(to garnish)2-4 Ounces Soy Sauce •

(for dipping)

INGREDIENTS

PROCEDURESpread cooked rice onto one side of the nori; rice should be about 1.

1/4 of an inch thickSprinkle rice with sesame seeds2. Flip nori over so that the rice side is against the cutting board3. Make a thin smear of wasabi the length of the nori4. Lay avocado slices on top of the wasabi5. Top avocado with thin slices yellowfi n tuna6. Roll sushi tightly so that ingredients stay in place 7. Slice with a wet knife8. Top sushi segments with sriracha aioli sauce 9.

(may fi nd recipes for this sauce online)Dip in soy sauce, if desired10.

YIELD 2-3 rolls


TEKKA-MAKI ROLLS

Wente Morning Fog Chardonnay Aromas and fl avors of green apple and tropical fruits, balanced by subtle oak, cinnamon and vanilla from barrel aging.

Pair with

17

TENDERLOIN CROSTINI IN THE MIX COOKBOOK

1/2 of Whole French Baguette• in 1/4 Inch Slices

1 Tablespoon Olive Oil• (to spread on baguette slices)

1/2 Package Herb Cheese • (to spread on crostini after it has cooled)

1/2 Pound Tenderloin Steak• 2 Borettane Onions – •

1/2" x 1/2" Cut1 Teaspoon of Balsamic •

Reduction

INGREDIENTS

PROCEDURESlice baguette 1/4" thick and drizzle with olive oil 1. Toast until slightly browned; let cool at room temperature2. Spread herb cheese 3. Top with tenderloin and sweet onions4. Drizzle the balsamic reduction5.

YIELD Batch of 10


Burton’s Grille, NashuaAt Burtons Grill, they are passionate about providing gracious, engaging and individualized service, focusing on the unique needs of guests and delivering exceptional, fresh, high quality food, inspired by local fl avors, in a warm and relaxed atmosphere. Burtons’ menus cover all the bases – from crisp salads, hearty sandwiches and juicy burgers, to aged beef served with seasoned butters and sauces.

310 Daniel Webster HwyNashua, NH 03060(603) 888-4880burtonsgrill.com


Pair with

18

WINES & SPIRITS LISTIN THE MIX COOKBOOK


Save 10 Off Your Purchase of Wines and Spirits

Coupon valid through June 30, 2013 at any NH Liquor & Wine Outlet. Offer valid for individuals of legal drinking age only. Offer does not apply to licensees. One coupon per person per day. Cannot be used to purchase gift cards or Lottery tickets. Cannot be combined with any other coupon offers.

Good at Any NH Liquor & Wine Outlet

Excited to make your new favorite recipe? Then be sure to pick up the recommended pairing with this 10% off coupon. Enjoy!

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Wente Morning Fog Chardonnay Aromas and fl avors of green apple and tropical fruits, balanced by subtle oak, cinnamon and vanilla from barrel aging.


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COOKBOOK A variety of new and creative options for mixing wine… · A variety of new and creative...

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Transcript of COOKBOOK A variety of new and creative options for mixing wine… · A variety of new and creative...