Hi Guys! Here are 3 dishes to WOW everyone this week. I know it’ll be a super busy week leading up to Christmas, so we’ll keep it simple but pack a big punch with some Barefoot Wines. I’m adding some Barefoot Chardonnay to the recipes to bring depth and deliciousness to all the dishes. Comment below and let me know what looks the best to you! Check out where you can buy Barefoot wines near you:
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Recipes below:
Truffle Mushroom Risotto in the Pressure Cooker
1 cup arborio rice
2 cups mushrooms mixed (cremini and shitake)
1/2 an onion, chopped
3 garlic cloves, chopped
1/2 teaspoon dried thyme
1 cup Barefoot chardonnay
1 1/2 cup chicken or vegetable broth
1/4 cup parmesan cheese
1/2 teaspoon truffle oil
In the pressure cooker on saute, add some olive oil and let it get hot. Add the onions and saute for a minute until it’s nice and translucent. Add the mushrooms, garlic, thyme, salt and pepper to taste. Saute for 3-5 minutes until it’s cooked. Deglaze the pan with some of the white wine and then stir. Add the rest of the wine, broth, and rice. Stir to mix and then set it on high pressure for 10 minutes. Release the pressure then stir in parmesan and add truffle oil. Mix and serve. Garnish with some parsley and shaved parmesan. **Note: If you want the risotto more creamy, just add 1/4 cup more of the broth when you add the parmesan. Stir well.
Chardonnay Lemongrass Coconut Steamed Mussels
2 lbs fresh mussels (it would work with clams too tbh)
1 shallot, minced
3 cloves garlic, minced
1/2 cup coconut milk from can
1 cup barefoot chardonnay
1 tablespoon brown sugar
1 tablespoon fish sauce
1 lemongrass stalk, cut into chunks and smashed
In a large heavy pot, add some olive oil and let it get hot. Add the shallot, garlic, and lemongrass. Stir fry for a minute or two until fragrant. Add the brown sugar, fish sauce, chardonnay, and coconut milk. Let it come to a boil and then add the mussels. Cover and let it steam for 5-8 minutes until they all open up. Squeeze lime and garnish with cilantro. Serve with grilled crusty bread.
White Wine garlic shrimp pasta
1 tablespoon butter
20 peeled and devined shimp
4 garlic cloves, minced
1 cup chopped kale
1/2 cup heavy cream
1/2 cup barefoot chardonnay
1/4 cup chopped herbs (basil, parsley, sage, whatever you have)
1/4 cup parmesan cheese
salt and pepper to taste
8 oz linguine, cooked with pasta water saved
In a large pan, melt the butter and add garlic. Cook for a minute until fragrant and then add the shrimp. Season with salt and pepper. Cook on each side for a minute or two, making sure not to overcook. Add the white wine and cream, chopped herbs, parmesan cheese, and bring to a boil. Add the pasta and some extra pasta water if you need it. Mix well and bring it back to a boil. Serve and enjoy!
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