Twitch Stream Recap: Surf & Turf

Hey!

Did you miss a stream? Well, no need to worry, below are the dishes I made this past weekend! Don’t forget, you can catch each replay for up to two weeks from the original live date - so be sure to tune in live for each stream!

Also, check out my monthly recipe schedule, here to see what I’m whipping up in the kitchen - we have some amazing things coming up in the month of April!

Pan Seared Scallops + White Cheddar & Truffle Cheese Grits with Scallions and Homemade Bacon Bits

Saturday, March 20th

Find my pan seared scallops recipe, here.

Find my pan seared scallops recipe, here.

Wine pairing for this dish is, House of Brown 2018 Chardonnay - this wine is crisp, clean with notes of golden apple, citrus, and tropical fruits. This medium bodied white wine stands strong next to the scallops and grits combo.

Wine pairing for this dish is, House of Brown 2018 Chardonnay - this wine is crisp, clean with notes of golden apple, citrus, and tropical fruits. This medium bodied white wine stands strong next to the scallops and grits combo.

Coffee Dry Rub Steak & Fried Egg with a Garlic and Herb Cheddar Cheese Sauce + Vanilla Bourbon Pancakes with a Walnut and Bacon Crumble

Sunday, March 21st

Check out the featured steak blog post, here.

Check out the featured steak blog post, here.

Check out the featured pancake blog post, here.

Check out the featured pancake blog post, here.

XO, Analise

Twitch Monthly Stream Recap: February Dishes

Did you miss a stream in February? Well, no need to worry, below are the dishes I made for the month of February! Don’t forget, you can catch each replay for up to two weeks from the original live date - so be sure to tune in for each stream!

Also, I’m so excited to announce that I’ll be streaming every Saturday and Sunday at 1PM EST, unless otherwise announced of course. Be sure to check out my monthly recipe schedule, here to see what I’m whipping up in the kitchen - we have some amazing things coming!

Super Bowl Sliders + Beer Battered Onion Rings

Hot Honey Buttermilk Fried Chicken Sliders, Steak + Bacon Sliders, and Shitake Mushroom Sliders

February 7 , 2021

(L to R) Honey Balsamic Shitake Mushrooms + Tomato Slider, Hot Honey Fried Buttermilk Chick Slider, Bacon Gouda Steak Slider

(L to R) Honey Balsamic Shitake Mushrooms + Tomato Slider, Hot Honey Fried Buttermilk Chick Slider, Bacon Gouda Steak Slider

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Beer Battered Onion Rings with a Garlic Jalapeño Sauce, find the sauce recipe here.

Beer Battered Onion Rings with a Garlic Jalapeño Sauce, find the sauce recipe here.

Special Valentine’s Day Pasta Night

February 10 , 2021

Check out the featured blog post, here.

Check out the featured blog post, here.

Pork Belly

Homemade Smoked Bacon

February 21 , 2021

Crispy Pork Belly spun in Capital City Mambo Sauce.

Crispy Pork Belly spun in Capital City Mambo Sauce.

Waffle Sampler

Avocado + Red Onion Waffle, Chicken & Waffles with Crumbled Homemade Bacon, and Smoked Salmon + Fried Egg Waffle

February 28 , 2021

Waffles three ways: Avocado with Homemade Pickled Red Onions, Fried Chicken Thigh Nuggets & Homemade Bacon, Smoked Salmon Fried Egg & Green Onion

Waffles three ways: Avocado with Homemade Pickled Red Onions, Fried Chicken Thigh Nuggets & Homemade Bacon, Smoked Salmon Fried Egg & Green Onion

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XO, Analise

Recipe: Loaded Smashed Red Potatoes

“The most important thing for me is to really buy the best ingredient.” - Wolfgang Puck

Potatoes are so extremely versatile - and loaded smashed red potatoes are one of my favorite ways to enjoy them.

This is the perfect dish to share with someone, or to enjoy solo. What I love most about this recipe is that you can change and modify it so easily. You can swap out the protein or cheese to your liking - the options endless. For this dish I used bacon, but you can easily substitute it out with chicken if you’re not a fan of pork. I truly hope you love this recipe, check out the directions below!

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What You’ll Need:

  • 1 pound of baby red potatoes

  • sea salt, to taste

  • cracked black pepper, to taste

  • 1/4 cup of olive oil

  • 1/2 cup of chopped green onion

  • 1/4 cup of grated parmesan cheese

  • 6 slices of bacon, chopped and crumbled

  • sour cream (optional)

Directions:

STEP 1: Preheat oven to 425º. Place potatoes in a large pot and cover them fully in water. Season with salt.

STEP 2: Bring potatoes to a boil and boil until tender, approximately 10-15 minutes. Drain the pot, and let potatoes cool.

STEP 3: Transfer potatoes to a lined baking sheet with parchment paper. Lightly drizzle olive oil, and season with salt and pepper. Toss potatoes until totally combined with seasoning and olive oil is evenly distributed.

STEP 4: Then, smash the potatoes, and put them immediately in the oven.

Pro Tip: For smashing the potatoes, use the bottom of a drinking glass or mason jar. Also, you can use a large spoon or fork to flatten out the potatoes.

STEP 5: Bake potatoes until crispy, for about 20 to 25 minutes more. Occasionally flipping them to ensure they get crispy and are golden brown.

STEP 6: Once done, remove potatoes from the oven, and transfer them to a plate, top with cheese, bacon, green onion, and sour cream if you desire.

STEP 7: Serve and enjoy!

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XO, Analise

Pasta Dishes + Italian Wine Pairings

“Food is so heavily connected to memory.” - Alex Guarnaschelli

One of the things I have missed the most while being in quarantine is traveling. I’m so grateful that over the past year and a half my husband and I were able to visit two countries - Rome, Italy and Paris, France (with a quick detour to Champagne, France).

The place that really made me feel nostalgic most recently is Italy. Going to Rome was life changing, and their pasta was just simply out of this world. We were so fortunate to be able to have a private cooking lesson at Rimessa. Recently, I’ve been longing for a bowl of pasta. I rarely eat pasta, but the past couple of weeks it was a staple on the menu in our household.

Today, I’m sharing three unique pasta dishes, and pairing each entree with wine we brought back from Rome. Be sure to check out my post from last year, breaking down each bottle of wine we had shipped back home during our trip.

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Cacio e Pepe

This super delicious dish is comprised of four simple ingredients:

  • Grated Parmigiano-Reggiano Cheese

  • Pepper

  • Butter

  • Salt

I’d honestly have to say that this is one of my favorite pasta dishes. It is so simple, and the cheese is creamy, but the pepper packs a spicy punch. This pasta dish was one of my favorites to learn to make in Italy. Also, this entree had my favorite wine pairing: Schioppettino.

Cacio e Pepe

Cacio e Pepe

Bressan Schioppettino

This wine is bold, dry, soft, and has medium tannins. It is a wonderful wine, and when paired with the cacio e pepe dish, it’s even more delightful. The notes of this wine are out of this world, so complex, but yet undoubtedly wonderful:

  • Spices: pepper, white pepper, and a hint of cinnamon

  • Oak: tobacco and clove

  • Red fruit: cherry, strawberry, and raspberry

  • Earth: smoke, and leather

  • Black fruit: blackberry, blueberry, and plum

Pasta Carbonara

Carbonara is a classic meal from Rome. This dish is comprised of the following items:

  • Egg

  • Grated Parmigiano-Reggiano Cheese

  • Cured pork

  • Black pepper

In this dish we utilized our homemade smoked bacon, and it was just lovely. This entree would be the perfect compliment to a classic Italian wine: Chianti.

Carbonara

Carbonara

Castello Dei Rampolla Chianti

This wine is a blend, 90% Sangiovese, 5% Cabernet Sauvignon, 5% Merlot. The Chianti is fruit forward, dry, medium to high acid, medium body, and medium to high tannins. This wine has the following notes:

  • Red fruit: cherry

  • Black fruit: plum, blackberry, and blackcurrant

  • Spices: licorice, pepper, anise

  • Earth: leather and smoke

  • Oak: tobacco and vanilla

Pesto Pasta with Scallops & Smoked Bacon

I am a firm believer that pesto makes everything a little bit better, and this dish is no exception. Pesto pasta topped with pan seared scallops and smoked bacon is a winner in my book. This dish is bursting with so much flavor:

  • Salt

  • Pepper

  • Smoke

  • Herb

The elements and notes really make this meal so delicious. For this entree a something, light, and refreshing would be an ideal compliment: Brut Sparkling Wine.

Pasta with Pesto & Scallops with Smoked Bacon

Pasta with Pesto & Scallops with Smoked Bacon and parsley garnish

SoloUva Franciacorta Brut

This sparkling wine is 100% Chardonnay and is vegan! SoloUva is crisp and refreshing. You’ll taste the following notes on this wine:

  • Tree fruit: pear, peach, and apple

  • Citrus: lemon and lime

  • Earth: mineral, chalk, and stone

XO, Analise

Recipe: Deviled Eggs + Smoked Bacon Crumble

“If I wanted to bring a large number of deviled eggs, but I didn’t want to share them with anyone else, can you guarantee fridge space?” - Ron Swanson

Deviled eggs have always been a favorite for my family to enjoy during a gathering, whether it is at a backyard BBQ or during the holidays, it’s a must have. My mom taught me how to make deviled eggs when I was younger, and over the past couple of years I’ve tweaked this recipe just a little.

This new spin on a family classic has crumbled bacon on top! If you are not a huge fan of pork, feel free to omit the protein - it is just as good without it. Check out the super easy recipe below!

What You’ll Need:

  • 6 large eggs

  • 1/4 of mayonnaise

  • 2 teaspoons black pepper

  • 2 teaspoon of Trader Joe’s Everyday Seasoning

  • a pinch of sea salt

  • 5 pieces of thick-cut bacon, for garnish

  • smoked paprika, for garnish

  • red pepper, for garnish

Instructions:

STEP 1: Fry 5 pieces of thick-cut bacon in a medium-high heat pan. Once each piece has a nice sear on it, remove from pan to a stack of paper towels so excess grease can be drained. Let the bacon cool, and chop each slice into small bits.

STEP 2: Place eggs in a saucepan and cover with enough water. Ensure that your heat is on high until water begins to boil. Then turn the heat to low, and cook for an additional minute. Remove from heat and let stand for 10 minutes, then transfer eggs into a bowl of ice water.

Pro Tip: Placing your eggs into a bowl of ice water will make it much easier to remove the shell from each egg.

STEP 3: Gently crack egg shells and carefully peel under cool running water. Pat dry with paper towels. Slice the eggs in half lengthwise, and carefully remove each yolk into a medium bowl. Place the egg whites on a serving platter.

STEP 4: Mash the yolks into a crumble using a fork. Add mayonnaise, seasonings, and mix well with a spoon.

STEP 5: Evenly add teaspoons of the yolk mixture into the egg whites. Then, garnish with bacon bits, paprika, and red pepper.

Pro Tip: The red pepper garnish adds a little kick to even out the salt component from the bacon. If you are not a fan of spice, feel free to omit this option!

STEP 6: Enjoy!

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XO, Analise