Recipe: Honey Chipotle Lime Shrimp

“Cooking is all about people. Food is maybe the only universal thing that really has the power to bring everyone together. No matter what culture, everywhere around the world, people get together to eat.” - Guy Fieri

One of my favorite dishes to whip up and share is Honey Chipotle Lime Shrimp. What is so perfect about this dish is that you can pair it with literally anything: rice, salad, or any side dish you like. It is so versatile, and you can even snack on them without any accompaniment.

Below is the super easy recipe you can create at home.

What You’ll Need

  • 1 pound shrimp, peeled and deveined 

  • 3 tablespoons olive oil

  • 3 limes, juiced

  • 2 tablespoons honey

  • 1 tablespoon Trader Joe’s Chili Lime Seasoning

  • 1 tablespoon black pepper

  • 2 teaspoons red pepper flakes

  • 1/2 cup chopped parley, cilantro, or green onion for garnish

Instructions

STEP 1: Heat up your cast iron skillet with olive oil on medium to high heat.

STEP 2: Gradually add your shrimp into the heated skillet, and then include the seasonings: black pepper, chili lime, and red pepper flakes.

Pro Tip: Lightly pat dry your shrimp before adding them into the skillet. This will ensure that any excess water is removed before adding them into the cast iron. By doing this, your shrimp have a lovely sear on them when cooking.

STEP 3: Ensure your shrimp get a sear on each side. Flip them after 2-4 minutes or when you see a nice golden sear on the shrimp.

STEP 4: Lower the heat (low to medium) on your skillet, and add in lime juice and honey, delicately mixing the shrimp with the mixture. Ensure that each shrimp is evenly coated. Let the shrimp simmer in the skillet, allowing the sauce to thicken. Stir the shrimp in the cast iron to coat each shrimp with the lime and honey sauce.

Pro Tip: Putting your skillet on low to medium heat allows for the perfect caramelization for the lime and honey sauce. Having your pan on a high heat will actually burn the sauce which you do not want at all.

STEP 5: Let the shrimp cool in the skillet, and then remove to a plate. Garnish the shrimp with your favorite herbs, and cut a lime for extra flavor! Enjoy!

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XO, Analise

Cork & Fork: Brown Napa Valley + Food Pairings

“A gourmet meal without a glass of wine just seems tragic to me somehow.” ― Kathy Mattea

I absolutely love trying new wines, and supporting Black-owned businesses is something I’m always a huge advocate for. So, when I heard wonderful things about Brown Estate in Napa Valley, it was a must that I try their wines.

Brown Estate - Napa Valley, is the first Black-owned estate winery in its respective county. Their wines are stellar, and I was so thrilled to support and receive my order from this wonderful establishment.

Today, I’m sharing the six bottles I ordered, and pairing them with my favorite recipes on the blog! Check out my wine and meal pairings below.

The line up from Brown Estate - Napa Valley.

The line up from Brown Estate - Napa Valley.

2018 Chaos Theory

This wine is simply wonderful. It is medium bodied, smooth tannins, and so well balanced. It is a blend of the following varietals:

  • 50% Napa Valley Petite Sirah

  • 40% Napa Valley Merlot

  • 10% Sierra Foothills Zinfandel

The notes on this wine are guava, passion fruit, red fruit - cherry and raspberry, black fruit - plum and blackberry. Also, there are some subtle notes of oak, tobacco, and persimmon. This wine is bold, dry, medium to high tannin, and medium to high acid. Chaos Theory will leave you with a smooth finish, inviting you to take another sip.

My ideal food pairing with this wine is a Short Rib Stir Fry. It would compliment the wine perfectly and provide the optimal balance. The beef and seasoned vegetables and rice would pair wonderfully with the red blend.

Food Pairing:

Short Rib Stir Fry - find my recipe here

2018 Napa Valley Zinfandel

The 2018 Zinfandel produced at Brown was absolutely lovely. It was bold, dominant in black fruit, such as blackberry, plum, and blueberry. You’ll get some oak on the palate as well as red fruit - cherry, strawberry, and a hit of raspberry.

There are some herb notes like clove, and hints of forest floor - leaves and pine kissed with orange. Over all, this wine is well balanced in fruit and acid.

This wine is unique and lovely, it’ll pair perfectly with a Smoked Pork Chop. The protein has the perfect balance of sweet and smoky, which will complement the Zinfandel so well.

Food Pairing:

Smoked Pork Chop - find my recipe here

2018 Merlot

The Merlot is a perfect balance of dry, smooth, soft, and bold notes on the palate. You’ll get a hint of cinnamon, black and blue fruits, leather, and herbaceous notes.

This wine has a medium body, and the finish is long. The perfect pair for this wine would be Grilled Lamb Lollipops. Lamb is an ideal compliment to the structure that this Merlot possesses.

Food Pairing:

Grilled Lamb Lollipops - find my recipe here

2018 Chardonnay

This Chardonnay is aged in oak and has the following fruit notes:

  • pear

  • pineapple

  • honeysuckle

  • lemon

  • guava

  • lychee

  • citrus - dried and candied

What makes this wine so special is how bold, silky, and full it is. It is so well balanced, and is truly exceptional. The Chardonnay has a lengthy finish, inviting you for more. In addition, to the fruit notes, there are hints of sage and jasmine. The acid in this wine is low to medium, and is so wonderful on the palate.

This wine would be perfect with a vegetarian or seafood dish, and I have recommended both. A Broccoli and Asparagus Quiche or Fried Prosecco Shrimp would be a great match.

Food Pairing(s):

Broccoli and Asparagus Quiche - find my recipe here

Fried Prosecco Shrimp - find my recipe here

2017 Cabernet Sauvignon

This Cabernet Sauvignon is medium bodied, and the tannins are soft. You’ll get notes of citrus, spice, blackberry, boysenberry, and roses.

It’ll be an amazing match for a Smoked Prime Rib. The coffee dry rub on this protein would pair so well with this lovely wine.

Food Pairing:

Smoked Prime Rib - find my recipe here

2017 Petite Sirah

The Petite Sirah has floral and ripe black fruit notes - plum and blackberry. Additionally, you’ll find notes of the following items:

  • tobacco

  • oak

  • spice

  • eucalyptus

  • brown sugar

  • cocoa

  • leather

This structure is so complex thus resulting into a full bodied wine. The acid is vibrant, which yields to a medium to high level. The tannins are high, and its finish lingers after each sip.

A wine this bold deserves a protein that can match - a 45-Day Dry Aged Steak would be the perfect pair.

Food Pairing:

Dry Aged Steak - find my recipe here

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XO, Analise

Recipe: Smoked Bone-In Pork Chop

“Food brings people together on many different levels. It's nourishment of the soul and body; it's truly love.” - Giada De Laurentiis

A pork chop is not a protein we cook often in our home, but my husband was really determined to master this dish. We created a southern classic entree, and did our unique spin on it. The smoked bone-in pork chop was such a neat dish to make, and sides we made really helped round out the meal.

Below I’m sharing all of the things you’ll need to recreate the dish at home.

What You’ll Need

  • 1 bone-in pork chop

  • 2 tablespoon salt

  • 4 tablespoon brown sugar, divided

  • 2 bay leaves

  • 1 tablespoon of cracked black peppercorn

  • 1 tablespoon of butter

  • 1 tablespoon of olive oil

  • 2 tablespoons of coffee dry rub

Instructions

STEP 1: Place the pork chop in a wet brine for 24 hours, and cover it in the fridge. The brine should include salt, brown sugar, cracked black peppercorn, and bay leaves.

STEP 2: Once the brining is complete, remove the pork chop from the fridge, and cover the meat with 2 tablespoons of brown sugar, and coffee dry rub. Ensure you have enough seasonings to completely cover the meat.

STEP 3: Place the seasoned pork back into the fridge, covered, for a minimum of 8 hours.

STEP 4: When you are ready to cook your protein, remove it from the fridge for at least one hour prior to placing on the grill and smoking.

STEP 5: While the pork is getting to room temperature, this is the best time to prepare your grill setup.

  • The grill setup contains a “hot and cold side”. On the “hot side” is the fire, a mixture of charcoal and mesquite wood. On the opposite side, the “cold side”, creates an indirect smoke for the pork chop to cook at a consistent temperature.

STEP 6: Once, the temperature of the grill reaches 250-300 degrees, place the pork chop into a buttered and oiled cast iron on the grill’s “cold side”. This process takes about 10-15 minutes or until the pork chop’s internal temp reaches 140 degrees,

Pro Tip: Use a digital thermometer during the cook process. You’ll get a more accurate cook on the protein.

STEP 7: After, the pork chop reaches the ideal internal temperature on the “cold side” of the grill, move it to the “hot side”, and begin searing both sides of the pork, approximately 2 minutes on each side.

Pro Tip: Searing it on both sides allows you to create a nice crust from the brown sugar and coffee dry rub.

STEP 8: Once the pork chop is seared, remove the cast iron from the grill, and let the protein rest for 5-10 minutes.

Pork chop from the cast iron during the resting process.

Pork chop from the cast iron during the resting process.

Flavor Profile

  • The brown sugar and coffee dry rub combination allows the pork chop to have a sweet and salty flavor.

  • Also, by smoking the protein with mesquite wood, it gives the pork chop a hearty flavor component.

  • This protein could be compared to the style and taste of candied bacon.

Cutting swiss chard to sauté and use as a side dish for the pork chop entree.

Cutting swiss chard to sauté and use as a side dish for the pork chop entree.

Pork chop on top garlic herb mashed potatoes with a side of swiss chard.

Pork chop on top garlic herb mashed potatoes with a side of swiss chard.

XO, Analise

Recipe: Broccoli + Asparagus Quiche

“Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors - it's how you combine them that sets you apart.” - Wolfgang Puck

Quiche is one of my favorite things to make for my loved ones. The greatest thing about this dish is that you can literally add any filling you want - seafood, pork, vegetables, cheeses, herbs, and/or spices - the sky’s the limit.

For the recipe I am sharing today, I’ve made a vegetable quiche consisting of: asparagus, broccoli, gruyere and swiss cheese, shallots, and some of my favorite herbs and spices.

What You’ll Need

For the filling:

  • 1 frozen deep dish pie crust

  • 4 large eggs

  • 3/4 cup whole milk

  • 1 cup chopped broccoli

  • 1 chopped shallot

  • 1/2 cup chopped asparagus

  • 1 tablespoon Worcestershire sauce

  • 1 tablespoon hot sauce sauce

  • 1 tablespoon crushed red pepper, salt, and pepper

  • 1 tablespoon Trader Joe’s Everyday Seasoning

  • 1/2 cup swiss cheese

  • 1/2 cup gruyere cheese

  • 1 tablespoon salted butter

  • 1 tablespoon olive oil

For the garnish:

  • 1 teaspoon fresh thyme

  • 1 teaspoon basil

  • 1/2 cup chopped or sliced tomatoes

Instructions

STEP 1: Preheat oven to 375°F.

STEP 2: Place the frozen pie crust in the oven for about 5-10 minutes so the dough can brown. Then, remove the pie crust from the oven so it can cool prior to adding the vegetable and liquid mixture.

STEP 3: In a large skillet, melt butter over medium to high heat with olive oil. Add chopped vegetables, seasonings, and herbs, and cook for about 5-8 minutes.

STEP 4: In a medium bowl, whisk together eggs, milk, Worcestershire and hot sauce. Add the cooked vegetables and cheese to the deep dish pie crust. Pour cream mixture over the cooked vegetables, and bake until center of quiche is set for about 40-45 minutes.

STEP 5: Add chopped tomatoes on top, and sprinkle fresh thyme and basil. Enjoy!

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XO, Analise

Dining In: Quarantine Brunch & Bubbles, Part II

“What nicer thing can you do for somebody than make them breakfast?” - Anthony Bourdain

Following up from last week’s Quarantine Brunch & Bubbles, Part I I’m sharing two more of my favorite brunch items! If you love to indulge in a sweet treat during the morning time, then this post is totally for you.

I’m sharing two simple recipes that you can try at your next breakfast meal.

Cinnamon Rolls with Crumbled Bacon Bits and Pecans

This recipe is so easy, and lots of fun to make. We used our favorite canned cinnamon rolls from Trader Joe’s! What I love about these cinnamon rolls is that they are not overly sweet. There are five rolls that come in each can, including a pack of icing.

I love baking the rolls in a cast iron - butter the pan a little so that the rolls do not stick. Also, bake the rolls according to the package instructions, and when your treats are nice and golden brown, then you know they are ready to be eaten! Also, adding various toppings to your rolls can be fun - chocolate chips, pecans, or bacon bits - totally take it to the next level!

Cast iron cinnamon rolls with crumbled bacon bits

Cast iron cinnamon rolls with crumbled bacon bits

Jean Vesselle

Jean Vesselle is one of my absolute favorite bottles of champagne. It is 100% Pinot Noir, pressed lightly pink, and has the most beautiful hue. The champagne is aged for 3 years in the bottle before release, so it has an amazing structure to it. You’ll get notes of red fruit, specifically strawberry, as well as green fruit, apple to be exact. This lovely champs has a creaminess to it, and is such a delight to drink. Jean Veselle is more on the expensive side and costs around $65, but it so totally worth it! Personally, I always keep a bottle of this around for a special celebration.

Jean Vesselle - Brut Oeil de Perdrix NV

Jean Vesselle - Brut Oeil de Perdrix NV

French Toast with Apple Compote

French toast is always the answer when you have a few slices of bread leftover from the week! My husband loves french toast, and when I make it we always add a fruit compote on top, for this recipe we used granny smith apples.

What You’ll Need:

Granny Smith Apple Compote

  • 1 tablespoons of butter

  • 2 cups peeled and diced granny smith apples (roughly ½ inch)

  • ½ cup packed brown sugar

  • 1 teaspoon cinnamon

Instructions

Step 1: Melt butter in a large skillet over medium to high heat.

Step 2: Add apples, brown sugar, and cinnamon to the skillet, let the combined ingredients cook for about 15 minutes, while stirring occasionally.

Step 3: Once all of the ingredients have cooked, remove the skillet from heat, and allow it to cool.

What You’ll Need:

French Toast

serves 2 people

  • 4 slices of brioche bread

  • 2 eggs

  • 1 teaspoon of cinnamon

  • 1/2 teaspoon of vanilla extract

  • 3 tablespoons of milk

  • 1 tablespoon of butter

Instructions

Step 1: Whisk together eggs, milk, vanilla extract, and cinnamon in a large bowl.

Step 2: Begin soaking the slices of brioche in the mixture, and let sit for 60 seconds. During this time, heat a large skillet, add butter, and begin transferring the egg soaked bread to the pan.

Step 3: Let the brioche sear for about 3 mins on each side or until you see a nice crust form on the bread.

Pro Tip: Add a little bit of butter as needed to ensure that the bread does not stick to the skillet, as you flip each slice of brioche.

Step 4: Once the french toast has a good sear, transfer it out of the skillet, and plate it. Add the apple compote on top, and some toasted pecans if you like!

Step 5: Enjoy!

A stack of brioche french toast topped with apple compote and pecans.

A stack of brioche french toast topped with apple compote and pecans.

Charles de Marques Brut

This champagne is a staple at Trader Joe’s. If you are looking for something a little bit more reasonably priced, this bottle is around $20, and is a steal. It’s 60% Meunier and 40% Pinot Noir, this bottle is from a family owned producer as well.

The Charles de Marques Bruit has a lot of green fruit notes, specifically green apple and pear. Also, there is a lot of toast on this champagne, as well as some yeast notes. In addition you’ll get some almond and brioche notes as well.

For the price this bottle shows some unique complexity, and is a joy to drink!

Charles de Marques Brut

Charles de Marques Brut

Share some of your favorite brunch and bubbles combos in the comments below! Enjoy!

XO, Analise