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)

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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

Recipe: Lemon & Herb Smoked Salmon

“For me no good food is illuminated without acidity.” - Alex Guarnaschelli

Salmon is one of my favorite types of fish, and when it is paired with lemon and fresh herbs, it’s truly elevated. Smoked fish is absolutely delicious - it’s perfect for brunch, lunch or dinner. You can enjoy this protein with sautéed veggies, roasted carrots, or even make a smoked salmon sandwich - it’s truly versatile.

I had the best time experimenting with this dish alongside my husband, check out the recipe below.

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What You’ll Need:

(serves two people)

• 2 pieces of Atlantic Salmon

• 1 large lemon (fresh squeezed juice)

• 2 slices of lemon, garnish for each fish (optional)

• 1 tablespoon olive oil, divided

• 2 teaspoon thyme, divided

• 2 teaspoon rosemary, divided

• 2 teaspoon cracked black pepper, divided

• a pinch of salt for each piece of fish

• 1 tablespoon of melted salted butter, divided

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Directions:

STEP 1: Prepare your fish, ensure it is free of any bones, remove the skin (or leave it on - during the smoking process the skin will naturally fall off), and rinse off each piece. Pat the fish dry, remove any excess water, and place on a parchment paper lined plate.

STEP 2: Lightly drizzle olive oil on the fish, and then add your seasonings onto each piece - rosemary, cracked black pepper, thyme, and salt. Ensure the seasonings cover the top of the fish completely - then slowly pour lemon juice onto the salmon. Last, gently place a lemon slice on top each cut of salmon, if you desire.

Pro Tip: Feel free to adjust your seasonings according to your taste!

STEP 3: While the fish is setting and marinating, prepare your smoker - oil the grates, start the fire with pecan wood, and begin heating the vessel to 225 degrees fahrenheit.

STEP 4: Next, once the smoker is ready place the salmon on the grates, and close the vessel. You’ll want the fish to smoke for about 3 hours or when the internal temp reaches 135 degrees fahrenheit.

Pro Tip: Keep an eye on the salmon, you’ll notice that the fish becomes flaky to the touch when it’s reaching the perfect internal temperature.

STEP 5: Once the fish is cooked remove it from the smoker, drizzle melted butter onto each piece of fish.

STEP 6: Serve and enjoy!

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XO, Analise

Buttermilk Fried Chicken Sandwich + Lambrusco Pairing

“I like to cook with the philosophy of using great ingredients and not altering them too much.” - Aaron Sanchez

Buttermilk fried chicken is a classic, and truly one of my favorite things to make at home. It is rare I make one of my favorite dishes. Lately, I have been craving a buttermilk fried chicken thigh sandwich, and decided to create this dish at home.

Traditionally buttermilk fried chicken pairs wonderfully with Champagne, Crémant, or Prosecco - but today I’m switching it up, and pairing this meal with Lambrusco.

Not familiar with Lambrusco? I’m sharing all the details on this lovely wine below.

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Buttermilk Fried Chicken Sandwich

Fried chicken is truly a classic. Marinated boneless chicken thighs for 24 hours, in a special blend of herbs and spices was the key to making this protein perfect.

On the day of cooking, I put each chicken thigh into a bowl of buttermilk, ensuring the flavor sets in just right. This really helps tenderize the meat, and upon frying the chicken, it was able to get the perfect golden crispy crunch.

The sandwich was simple - a buttered potato bun, fresh arugula, avocado, garlic and herb mayo, with the crown jewel of course - a buttermilk fried chicken thigh.

Buttermilk fried chicken thigh sandwich with garlic herb mayo, avocado, and arugula on a buttered potato bun.

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Lambrusco

2018 Vigneto Saetti Rosso Viola

Lambrusco is an Italian red grape, and this is a sparkling wine. The region of this particular Lambrusco is Salamino di Santa Croce. They are typically lighter in color, semi-sparkling, and is either semi-sweet or dry style. Also, this varietal gets in name from its resemblance to sausage as a grape cluster - pretty cool, right?

All in all, Lambrusco is great to pair with a rich or fatty dish, as the acid and tannins of this wine really help balance one another.

Now, lets dive into this particular wine!

I picked up this bottle at my local bakery, Prosperity Kitchen & Pantry - a popular spot near my home in Virginia Beach, VA. It is rare that I’m able to find a lovely Lambrusco, so I jumped at the opportunity. Immediately I knew what I had to pair it with a fried chicken dish. The cool thing about this wine is that it is organic, and I’m always interested in trying these particular types of wines.

The notes on this wine are:

• Red Fruit: cherry and cranberry

• Earth: minerality and balsamic

• Black Fruit: plum, black cherry, and blackberry

• Malolactic: yeast and dairy

• Spice: pepper, clove, anise, and cinnamon

Also, there are some subtle notes of apple and peach. Overall, for a price point of under $25, this wine is complex and overall very well done.

This wine would pair well with pork, salmon, tuna, cheese, cured meat, and of course chicken - particularly buttermilk fried chicken.

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XO, Analise

Chimichurri Steak + Merlot Pairing

“Simple ingredients, treated with respect... put them together and you will always have a great dish.” - Jose Andres

One of my husband’s favorite dishes ever is a dry aged steak. It’s a treat when he is able to create this dish at home. For this steak, we paired it with a homemade chimichurri sauce. Chimichurri is a combination of fresh herbs and seasonings (finely chopped parsley, minced garlic, olive oil, oregano and red wine vinegar) - it truly paired wonderfully with the dry aged steak or really any grilled meat.

When selecting a wine for this dish, it was a no brainer - Merlot would be a wonderful pair. There are some wonderful Merlots on the market today, but finding one for a reasonable price, balance, and complexity can prove to be a bit challenging. Alas, I was swept off my feet with a Merlot straight from the Rutherford region in California.

Today. I am pairing a spectacular wine, 2018 Textbook Merlot with a one of a kind Dry Aged Steak entrée and it is most certainly a treat.

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Sliced dry aged coffee rub steak paired with a chimichurri sauce, accompanied by roasted garlic and herb rainbow carrots.

2018 Textbook Merlot

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2018 Textbook Merlot

This merlot is absolutely stunning, and for less than $20 it was a steal. My WSET Level 2 classmate recommended this lovely bottle during my visit to our local Whole Foods, and she was incredibly right - I’d fall in love with this wine.

Here are the notes on the 2018 Textbook Merlot:

• Oak: vanilla and chocolate

• Black fruit: blackberry, plum, and black cherry

• Earth: leather, hickory, and smoke

This Merlot is from California - Rutherford to be exact. The 2018 Textbook Merlot is bursting with flavor, and such a dynamic merlot for the price point. It is bold and smooth - the perfect balance. At first sip, it is soft on the palate, and dry on the finish.

I chose this wine for this dish as it was an outstanding compliment to the smoked dry aged steak. Mesquite wood was used in the smoking process, thus giving this protein a nice hearty flavor - the perfect match to this merlot pairing.

Any beef, lamb, or veal dish would compliment this wine perfectly - but this Chimichurri Steak is the optimal pairing.

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Sliced smoked medium rare dry aged steak.

XO, Analise

Recipe: Fried Lobster Tails

“Simple ingredients prepared in a simple way - that's the best way to take your everyday cooking to a higher level.” - Jose Andres

Lobster is something that I really enjoy, and seldom have on a regular basis. Yet, when I was able to find some wonderful lobster tails at my local grocery store it was a must that I’d make Fried Lobster Tails. This dish was a treat, and when paired with sautéed greens it’s absolutely delicious.

Below is a super simple recipe to take your lobster tails to a whole new level.

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What You’ll Need:

(serves two)

• 4 lobster tails

• 1 egg

• 4 tablespoons of water

• 4 teaspoons black pepper (divided)

• 2 teaspoon of red pepper (divided)

• 4 teaspoons of lemon pepper seasoning (divided)

• 2 teaspoons of salt (divided)

• 1/2 cup of flour

• 2 cups of seasoned bread crumbs

• Canola oil

Instructions:

STEP 1: Ensure each lobster tails is thawed out completely. Then, butterfly the lobster tails so that the meat sits gently on top of the shell.

Pro Tip: Hold a lobster tail in one hand with the top of the hard shell facing up. Using sturdy kitchen shears, cut through the top of the shell and through the meat. Stopping just before the bottom shell. Do not cut through wide end of the tail.

STEP 2: Then take half of the seasonings of salt, black pepper, red pepper, and lemon pepper - generously seasoning your lobster meat.

STEP 3: Next, combine the flour, and the rest of your seasonings together, dredge each lobster tail into the flour mixture.

STEP 4: Whisk your egg and water mixture until frothy. Dip each lobster tail (meat only) into the egg wash, then immediately coat in seasoned bread crumbs.

STEP 5: Pour canola oil into the cooking vessel, and make sure that there is enough oil in the container to fully submerge each tail. Ensure your canola oil temperature is at 350 degrees fahrenheit. Then, slowly add your lobster tail into the cooking vessel (meat side down). Cook for about 5-8 minutes, and you’ll notice the golden texture on the seasoned bread crumb mixture.

Pro Tip: Pay close attention to the tails, they’ll begin to turn bright red as they are being cooked.

STEP 6: Remove lobster tails from the cooking vessel and let any excess oil drain on a wire rack. Wait for about 3 minutes for the tails to cool before indulging.

STEP 7: Enjoy!

XO, Analise