Buttermilk Fried Shrimp + Crémant Pairing

“Finishing food is about the tiny touches. In the last seconds you can change everything.” - Mario Batali

Shrimp is such a versatile protein, you can enjoy them steamed, grilled, or broiled. Yet, one of my favorite ways to enjoy shrimp is when it is fried with buttermilk! These bitesized treats, are perfect to enjoy solo, tossed in a salad, or piled high on a sandwich. I absolutely love pairing buttermilk fried shrimp with Crémant, a delicious sparkling wine.

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Buttermilk fried shrimp with spicy aioli.

Buttermilk fried shrimp with spicy aioli.

Buttermilk Fried Shrimp

These crispy buttermilk shrimp are marinated in lemon pepper, red pepper, and a pinch of sea salt for 24 hours. The flavor of these shellfish are so lovely, and the citrus and spicy notes pair wonderfully together.

When choosing a wine for this dish, you’ll want something light and refreshing. A crisp, fresh, and sparkling white wine would compliment these fried shrimp perfectly.

Williamsburg Winery, Crémant de Loire Wedmore Place

Williamsburg Winery, Crémant de Loire Wedmore Place

Crémant de Loire

Williamsburg Winery, located in Virginia Beach and Williamsburg, VA has a hidden gem on their wine listing, a wonderful Crémant. It is simply lovely, and is served at their hotel, Wedmore Place. This wine is bottled and produced at Château de la Presle in France. I stumbled upon this delicious sparkling white wine during my bridal shower several years ago, and is a staple always kept in my home.

Not familiar with Crémant? Crémant de Loire is produced in the Anjou-Saumur and Touraine regions of Loire Valley.

The primary grapes traditionally used in this wine are:

  • Chenin Blanc,

  • Cabernet Franc, or

  • Pinot Noir

With Chenin Blanc more commonly used in this sparkling wine, you’ll taste the following primary notes:

  • Lemon

  • Quince

  • Pear

  • Honey

  • Chamomile

  • Bread or Toast

On the nose you’ll immediately find:

  • Hazelnut

  • Almonds

  • Vanilla

  • Liquore

This wine is so delicate, fresh, clean, and crisp, the perfect compliment to really any fried dish, but particularly buttermilk fried shrimp. I truly enjoy this pairing, and it’s one of my favorites to indulge in. You can pair Crémant with several other dishes like salmon, curry, and smoked trout.

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XO, Analise

Kitchen Tips & Tricks + Spotify Playlist

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

I’ve received a lot of questions around how I create my dishes at home. But, the most frequent question I get is, how do I make the time to cook throughout the week?

When it comes to preparing weekly meals, time management and planning is key. Luckily, my day job is closely related to Project Management, and I’m super organized, so translating my professional skills to the kitchen was pretty simple. But, I totally understand that not everyone enjoys cooking, or may find the task daunting - so hopefully I can change your perspective on that today!

I’m sharing how I’m efficient in the kitchen, my meal prep process, and some of my favorite songs to play in the kitchen while I’m cooking.

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analisemia · Playlist · 0 songs · 0 likes

Tip #1: Pick a day to meal prep

My meal prep day for each week is Sunday. This is the day where I plan out meals for the entire week. Choosing a day is half the battle - but once you set a regular schedule it becomes second nature. On this day, I pre-chop veggies, identify which proteins my husband and I’ll cook, and set aside any ingredients we’ll utilize for our dishes. This is super helpful, because there is no surprise to what we’ll be eating for the week, and it really helps streamline our cooking process.

Tip #2: Schedule and plan meals in advance

Knowing what you eat before you step into the kitchen makes the process so much easier. A common misconception that most people have is that you have to cook every single day - if cooking meals at home 3 times a week is your preference, then that’s okay - do what works for your lifestyle!

When I was working solely in a office 5 days a week, I’d only enjoy my home cooked meals about 4 days a week. Now, that the pandemic has been happening since March, I’ve been working from home, thus I’ve been cooking about roughly 5-6 days a week.

Also, one thing that I do to help me plan our meals in advance, and prevent myself from over or under eating, is to plan dinners ahead of time. I created a Google Doc, in which I’ve shared with my husband to outline what dish we are having each day of the week, with slots to show what evening we’ll splurge on takeout. Not only does this help us know what we’ll be eating ahead of time, but it’s also a really good budgeting tool.

Tip #3: Organize your pantry and fridge

You eat with your eyes, and having your fridge and pantry organized will really help your cooking experience. Knowing what is in your kitchen will ease and calm your mind before curating dishes.

I love utilizing clear containers and labels to help keep my kitchen organized - this makes everything super accessible. Also, the clear containers to store nuts, flour, sugar, or cereal will help you immediately see if you are running low on something.

Keeping an organized kitchen will also prevent you from overspending on the items you keep stocked in your pantry or fridge.

Tip #4: Create a grocery shopping list ahead of time

Whether you prefer grocery delivery, pickup, or like to walk down each aisle - ensure you know exactly what you before stepping into the store. This will absolutely help you save money, time, and you’ll be so glad in the long run.

Tip #5: Select recipes before stepping foot in the kitchen

If you have a recipe you are dying to try, read through it before going into the kitchen. Make sure you have every ingredient, and kitchen tool to successfully create your dish.

Tip #6: Listen to music, a podcast, or watch your favorite TV show while you cook

For me, music sparks creativity. I love playing music while cooking, and it makes the time in your kitchen literally fly by!

Not a music person? Play your favorite TV show that you can cook to! Whether, you're feeling nostalgic and want to watch old episodes of The Golden Girls or Fresh Prince, or you want to watch the newest Netflix show sensation - make your cooking experience fun!

Tip #7: Find a kitchen partner or video chat with a friend while whipping up a meal in your kitchen

Having a kitchen partner will also speed up your cooking time. One of my favorite things to do is cooking side by side with my husband, or watching him cook on the grill in our backyard, and chatting. It makes it fun and we are able to bond while doing something we enjoy doing!

If you live alone, video chat a friend while you cook! Cook the same recipe and talk one another through the cooking process. Share tips and tricks, while casually chatting throughout your experience.

Tip #8: Be patient, have fun, and master one dish at a time

The most important tip I can share when it comes to cooking is to make it fun and be patient! One thing I did was learning to master a dish one at a time. For me it was my mother’s chicken wings - one of my favorite things to make. I mastered my mom’s wing recipe, and then began to make other variations.

Cooking is something you can make fun, and mastering a new dish can be so rewarding. So, get creative, don’t take the process too seriously, pour a glass of wine, and get cooking!

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

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

Directions:

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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

Bottle Poppin' Picks + Spotify Playlist

“Wine is bottled poetry.” - Robert Louis Stevenson

Discovering new wines and champagnes is something that I truly enjoy. I love opening a bottle of wine with my husband in our kitchen, with music playing softly in the background. For me, a glass of wine at the end of the day is the perfect way to unwind, and music is the perfect compliment to that.

Today, I am sharing four spectacular picks - three wines and one champagne, plus a playlist to go with your next wine down.

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analisemia · Playlist · 33 songs · 0 likes

2019 Betelgeuse Rosé

2019 Betelgeuse Rosé

2019 Betelgeuse Rosé

You may recall me singing this rosé’s praises recently, but this wine is totally worth an encore feature. This rosé will now be a staple in my home, and it’s absolutely lovely.

The grape of this wine is:

  • Pinot Noir

This rosé has notes of:

  • Red fruit: strawberry, cherry, watermelon

  • Tropical: guava, kiwi

The watermelon and strawberry notes are so well balanced, also stone fruit was immediately present on the palate as well. For the secondary notes, you’ll taste rose petal and a touch of citrus and lemongrass.

A perfect pairing for this wine would be a seafood, grilled chicken, or vegetarian dish. Also, this rosé is perfect to sip by itself.

Orin Swift Machete

Orin Swift Machete

Orin Swift Machete

This California Red Blend is simply lovely. The grapes in this wine are:

  • Shiraz/Syrah

  • Cabernet Sauvignon

  • Grenache

  • Malbec

  • Merlot

  • Petite Sirah

It is a complex wine, with a ton of mouth feel. The notes in this bottle are pronounced, and you’ll find:

  • Black fruit: plum, blueberry, and blackberry

  • Oak: vanilla and chocolate

  • Earth: leather and smoke

  • Red fruit: cherry and raspberry

  • Spice: licorice and anise

Also, there are some subtle notes of floral and dried fruit as well.

This wine would pair wonderfully with beef, lamb, veal, turkey, or chicken. A dry aged steak would honestly be a lovely dish to have with this wine as well.

2013 Bressan Schioppettino

2013 Bressan Schioppettino

2013 Bressan Schioppettino

I fell in love with this wine during my trip to Italy in 2019, and I’m desperately holding onto this last bottle in my collection. This wine is so unique, and like nothing I’ve ever had.

The grape in this wine is:

  • Schioppettino

This wine has the following notes:

  • Spice: white pepper and black pepper

  • Oak: clove and tobacco

  • Red fruit: cherry, raspberry, and strawberry

  • Earth: leather and smoke

The Bressan Schioppettino would be the perfect pair with beef, pasta, lamb, or venison. Personally, I love pairing this wine with Cacio e Pepe the pepper in both the pasta and Bressan blend beautifully together.

Pierre Paillard Bouzy Grand Cru Les Parcelles Extra Brut

Pierre Paillard Bouzy Grand Cru Les Parcelles Extra Brut

Pierre Paillard Bouzy Grand Cru Les Parcelles Extra Brut

My local wine shop recommended this champagne, and although the price tag on this bottle was a bit steep, it was really amazing.

The grapes in this wine are:

  • Pinot Noir

  • Chardonnay

For the notes, you’ll taste:

  • Tree fruit: green apple and pear

  • Citrus: lemon

Also, you’ll find a lot of brioche and toast notes on this champagne.

This champagne pairs perfectly with pork, salmon, tuna, shellfish, mild and soft cheeses. I love pairing this bottle of bubbly with smoked salmon or lobster - it is simply divine.

XO, Analise