The holidays may be over, but there are always special occasions to celebrate and serve a good meal and dine in style at home. What better way to start the New Year by trying out these leveled-up recipes using Casillero del Diablo Wines by Culinary Expert, Chef Sharwin Tee of "Curiosity Got The Chef". He used Merlot Chardonnay, Chile's famous Carmenere and Cabernet Sauvignon on these easy to follow, wine-infused recipes from Casillero del Diablo.
First up is the Spicy Mussel and Clam Binakol
This recipe serves 4 to 6 persons
Ingredients:
500g fresh mussels
500g Manila clams
1 thumb-sized piece of ginger, sliced thinly
2 stalks of lemongrass
2 cloves of garlic, minced
2 tbsps Korean chili paste like Gochujang or Chinese chili garlic sauce
2 young coconut (or buko)
1 cup Casillero del Diablo Chardonnay
8 leaves of fresh basil
2 tbsps of cooking oil
Directions:
- In a wok, sauté the ginger and garlic in the oil until fragrant. Add the chili paste and cook one minute more.
- Add the lemongrass, clams and mussels. Pour the Casillero del Diablo Chardonnay. Cover and simmer for two minutes.
- Add coconut water and cook until the clams and mussels fully open. Discard the unopened ones.
- Serve with basil leaves as a garnish.
Grilled Chicken with Guava Glaze
This recipe serves 4 persons
Ingredients:
For the chicken:
4 chicken breast fillets, around 150-180g each
1/2 cup guava jam
1/2 cup Casillero del Diablo Carmenere
1/4 cup coconut vinegar
2 tbsps of water
salt and pepper to taste
For the pickled green mango:
2 small green mangoes, cubed
1 cup coconut vinegar
1 tbsp salt
2 tbsps sugar
pepper to taste
Directions:
- To make the pickle toppings, combine all the pickle ingredients and mix well. Set aside.
- In a pot, combine Casillero del Diablo Carmenere, guava jam, water and vinegar.
- Bring to a simmer and reduce until it becomes a glaze or syrup consistency.
- Season chicken breasts with salt and pepper.
- Grill the chicken until golden brown and cooked for 5 to 7 minutes.
- Brush the cooked chicken breasts generously with glaze.
- Serve with pickles on the side.
Pulled Pork Adobo Nachos
This recipe serves 6 to 8 persons
Ingredients:
250g pork shoulder or kasim, cut into big pieces
1 cup Casillero del Diablo Merlot
1 cup coconut vinegar
1/2 cup soy sauce
1 large red onion sliced thinly
2 bay leaves
1 tbsp. whole peppercorns
2 whole bulbs of garlic
3 ripe tomatoes, chopped
1 large green mango, cut into small cubes
2 calamansi
2 tbsps. olive oil
4 tbsps. cooking oil
1 cup sour cream
1/8 cup cilantro leaves
200g tortilla chips
salt and pepper to taste
Directions:
- In a pot, brown all sides of the pork seasoned with salt. Add the onions and sauté until fragrant.
- Pour in the Casillero del Diablo Merlot and vinegar and simmer for 1 minute.
- Add the soy sauce, peppercorns and bay leaves. Simmer until pork is fork tender, about 1 hour. Water may be added if it dries too quickly.
- Slice the tops of the garlic to expose the meat. Season with salt and pepper and one tbsp. of olive oil. Wrap them in aluminum foil and roast in a 375-degree F oven for 45 minutes.
- Combine the green mango, tomato, calamansi juice and remaining olive oil. Season with salt and pepper. Set aside.
- Remove the skin from the garlic and combine with sour cream. Set aside.
- Using 2 forks, flake the adobo meat until they become thin strips.
- Assemble the nachos by placing the chips on a serving platter, topping them with the mango and tomato mixture, the sour cream and the adobo flakes.
- Garnish with cilantro leaves.
Arroz a la Cubana "Omu-Style"
This recipe serves 2 persons
Ingredients:
200g ground beef
50g carrots, cut into small cubes
50g frozen peas, thawed
2 cloves garlic
1 small red onion, minced
1/8 cup tomato paste
1 cup Casillero del Diablo Cabernet Sauvignon
1 cup cooked rice
4 extra large eggs
2 large saba bananas, cut into thin strips
salt and pepper to taste
6 tbsps of cooking oil
Directions:
- In a sauté pan, cook the ground beef in half the oil. Season with salt and pepper.
- Onced browned, add the onions, garlic and carrots and sauté until fragrant.
- Add in the tomato paste and cook for one minute more. Pour in Casillero del Diablo Cabernet Sauvignon and simmer for 2 minutes. Add in water enough to just cover the surface of the meat. Simmer until almost dry, adding the peas just as the beef is finishing.
- In another sauté pan, cook the saba strips in oil until golden. Set aside.
- Pour in the eggs into a non-stick pan to cook, form a flat omelette. Cook only one side, about one minute. Remove from the pan.
- Plate the rice and the beef mixture into half the flat omelette and fold the other half over to form a half moon crescent. Top with the saba strips.
Now, start cooking those leveled-up dishes with Casillero del Diablo. Once the cooking is done, enjoy your dishes with your Casillero del Diablo wine, after all, nothing beats enjoying some wine with a great meal after some classic leveled-up home-cooking. But of course, share with friends and family.
Casillero del Diablo by Concha Y Toro Wines is made with grapes selected from Chile's best wine valleys. Each bottle captures the essence of each grape with a combination of carefully cultivated aromas and flavors. Available in Merlot, Chardonnay, Shiraz Tinto, Pinot Noir, Sauvignon Blanc, Carmenere and Cabernet Sauvignon. Casillero del Diablo wines is brought to us in the Philippines by Fly Ace Coporation.
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