SaltWire E-Edition

DISH IT OUT

MARK DEWOLF

of salsa. You can add it to just about any protein and turn a boring dinner into a South American-inspired event.

For Chilean Carmenere, I like pebre served over grilled tuna; for Chilean Merlot, I’ll opt for it on a burger; and for a classic Chilean Cabernet, I like it served over beef.

CHILEAN PUMPKIN SOUP WITH SCALLOPS

Paired with Chilean Chardonnay 4 Servings

INGREDIENTS

1 lb pumpkin, peeled, seeded, cubed

8 pearl onions, skins removed 1 tsp smoked paprika

1/2 tsp cumin

3 tbsp olive oil

2 cups chicken stock

Pinch salt & pepper

Cilantro for garnish 1 tbsp butter

12 sea scallops, muscle removed, dried on paper towel. Sea salt

DIRECTIONS

Place the cubes of pumpkin in a roasting pan. Add the pearl onions, smoked paprika and cumin; drizzle with two tablespoons olive oil and toss to coat. Place the pumpkin in an oven pre-heated to 425°F and roast for about 35-40 minutes or until the pumpkin is soft and slightly browned. Add the pumpkin to a blender along with the stock, salt and pepper. Purée until smooth. Set a large cast iron pan over medium-high heat. Add the remaining olive oil. When the butter is melted, season scallops with sea salt. Sear for two minutes on one side and then flip and sear for one minute on the other side.

Heat the soup on a stove top over medium-low heat. Ladle into bowls and garnish with scallops and cilantro.

PAN SEARED STRIPLOIN WITH PEBRE (CHILEAN SALSA)

Paired with Chilean Cabernet Sauvignon 4 Servings

INGREDIENTS

2 vine ripened tomatoes, seeded, diced

2 tbsp olive oil

1 jalapeño, seeds removed, roasted, minced

2 cloves garlic, minced

1/2 cup cilantro, minced 1 scallion, diced

1 tbsp fresh lime juice

Salt & pepper to taste 2 tbsp butter

4 6-oz striploin

Sea salt

Cracked pepper

2 sprigs thyme

2 cloves garlic

Roasted potatoes, to serve

DIRECTIONS

Combine the first eight ingredients in a large bowl; stir to combine. Set a large cast iron pan over medium-high heat. Season the striploin generously with sea salt and cracked pepper. Lay steaks in pan. Add the butter, thyme and garlic. Sear for three to four minutes per side, constantly basting steaks with butter. Remove steaks from pan and let rest. Serve accompanied with roasted potatoes and topped with salsa.

Mark DeWolf is currently the creative director of food and drink at the SaltWire Network, director of marketing and communications of the Association de la Sommellerie Internationale (ASI) and pastpresident of the Canadian Association of Professional Sommeliers (CAPS). He enjoys drinking, eating, writing and talking about wine, beer and food.

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2021-10-27T07:00:00.0000000Z

2021-10-27T07:00:00.0000000Z

https://saltwire.pressreader.com/article/281560883995391

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