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Appetizers
Chilled Lobster Salad with VOGA Sparkling
Rich lobster deserves a rich wine. Go with VOGA Sparkling Pinot Grigio to add a delicious bit of complexity to this appetizer.
Ingredients:
1 cup cooked, flaked lobster, 1 small lobster
1 tablespoon fresh lemon juice
1/2 cup thinly sliced celery
1/3 cup mayonnaise, or to moisten
1/4 teaspoon salt
Lemon zest
dash pepper
1 bunch of asparagus
Method:
Sprinkle lobster with lemon juice. Add celery, lemon zest, salt and pepper. Gently stir in mayonnaise; chill thoroughly. Brush avocados with lemon juice. Arrange lobster salad atop green salad dressing (recipe below), Serve with steamed asparagus.
Green Salad Dressing
6 chopped scallions
1 cup chopped fresh basil leaves
1/2 cup chopped fresh parsley
1/2 cup chopped fresh dill
2 cloves garlic
1/4 cup freshly squeezed lemon juice
2 anchovy fillets
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 cup creme fraiche
1/2 cup mayonnaise
Method:
Combine ingredients in a food processor. Puree until all ingredients are combined and the dressing is smooth.
Pulled Pork Sliders with VOGA Pinot Grigio
With barbecue pork dishes, try a dry white wine like VOGA Pinot Grigio. It has enough sugar to offset the spiciness of these scrumptious pulled pork sliders.
Ingredients:
1 medium onion, chopped
1/2 cup ketchup
1/3 cup cider vinegar
1/4 cup packed brown sugar
1/4 cup tomato paste
2 tbsp sweet paprika
2 tbsp Worcestershire sauce
3 tsp salt
1 1/4 tsp black pepper
2.5 lbs pork butt, cut into 2 pieces
12 slider buns
Method:
Combine all the ingredients (with the exception the pork butt and the buns) in a slow cooker and mix together with a spoon. Add the 2 pieces of pork and cover the slow cooker. Set for 8 hours on low. After 8 hours, using 2 forks, shred the pork. Pour contents into a large bowl. Toast the slider buns and add the pulled pork to each bun. Serve with remaining sauce.
Main Course
Grilled Pepper Steak with VOGA Merlot
With basic beef dishes, wine choices are plentiful. Look for a wine like VOGA Merlot, big enough to compete with the beef’s full taste and flavorful enough to balance the fats and spices in this grilled pepper steak.
Ingredients:
2 tablespoons cracked peppercorns
1 1/2 teaspoons dried thyme leaves
1 teaspoon ground cumin
1 teaspoon garlic salt
1 tablespoon olive or vegetable oil
6 beef T-bone or rib eye steaks, 3/4 to 1 inch thick (about 3 pounds)
3 medium onions, cut into 1/2-inch slices
2 tablespoons honey
Method:
Heat coals or gas grill for direct heat. Mix all spices ingredient. Lightly brush half of the oil on both sides of beef. Press spice mixture onto both sides of beef. Let stand 15 minutes. Lightly brush remaining oil on onion slices. Cover and grill beef and onions 4 to 5 inches from medium-high heat 10 to 12 minutes, turning once, until beef is medium done. Brush honey on onions.
Dessert
German Chocolate Cake with VOGA Moscato
Wine is no longer limited to the first courses. With chocolates, try a sweet, Muscat-based wine like VOGA Moscato to enhance your final dining experience.
Ingredients:
1/2 cup water
4 (1 ounce) squares German sweet chocolate
1 cup butter, softened
2 cups white sugar
4 egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
2 1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
4 egg whites
1 cup white sugar
1 cup evaporated milk
1/2 cup butter
3 egg yolks, beaten
1 1/3 cups flaked coconut
1 cup chopped pecans
1 teaspoon vanilla extract
1/2 teaspoon shortening
1 (1 ounce) square semisweet chocolate
Method:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool.
In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
Pour into 3 - 9 inch pans Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto wire rack.
To make the Filling: In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.
Spread filling between layers and on top of cake. In a small saucepan, melt shortening and 1 ounce of chocolate. Stir until smooth and drizzle down the sides of the cake.
VOGA Italia hails from Italy, the country best known for producing some of the world’s best wine as well as its’ keen sense of style. VOGA Italia encompasses all aspects offering a collection of crisp delicious wine thoughtfully packaged in a revolutionary re-designed bottle featuring a unique resealable cap. Since the company’s inception, VOGA has earned numerous awards and accolades for their sleek and sexy glass cylindrical bottle, presentation and most importantly taste. The collection retails from $10.99 to $15.99 and includes Pinot Grigio, Merlot, Moscato, Quattro and Premium Sparkling. VOGA is available in over 62 countries, hundreds of major cities, and can be found in thousands of the world’s trendiest bars, restaurants and shops. Wherever, whenever, if you are drinking VOGA you are drinking IN Style.
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