Late August brings warm days, soon to be cooler nights, and an abundance of fresh produce! One of our favorite summer traditions is harvesting basil from the garden to make homemade pesto. With my garden currently overflowing, this recipe has been on regular rotation.
The key to a good pesto (or a good wine for that matter) is good ingredients. The better the ingredients, the better the end result. You can easily make pesto year round but garden or farm stand fresh basil makes the best pesto if you ask me! Throughout the month of August I try to make as much pesto as possible, filling my freezer with jars of pesto to last the entirety of the year.
I like to think of pesto as a building block. It is such a delicious staple to start a meal and works wonderfully in hot or cold pasta dishes, with sausage, as a veggie dip, spread on a sandwich, over roasted veggies and more! It's a very simple summer option but is a great starting point to build a wide variety of meals. With an abundance of fresh, home grown tomatoes and basil overflowing from our gardens, we at Suhru are sharing our go to summer pesto recipe served atop gnocchi and paired with a bottle of Sauvignon Blanc.
Easy Garden Pesto Gnocchi
- ⅓ cup walnuts (or pine nuts)
- 4-6 large garlic cloves, roughly chopped (depending on how spicy you want it)
- 2 cups packed fresh basil leaves
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅔ cup extra virgin olive oil
- 1lb cherry tomatoes
- 1lb gnocchi
- 1 bottle of Sauvignon Blanc
- After harvesting your garden basil and cherry tomatoes, rinse and dry vegetables.
- While basil and cherry tomatoes are drying, fill a medium saucepan with salted water and heat to a boil.
- Combine walnuts, garlic, basil, salt, pepper and olive oil in a food processor and mix on high speed until will mixed and reaches a creamy consistency.
- Slice cherry tomatoes in half.
- Once water has boiled, cook gnocchi following package instructions, removing from water once the gnocchis float to the surface.
- Toss gnocchi, cherry tomatoes and pesto in a small mixing bowl until well coated.
- Portion into bowl topping with Parmesan cheese and garnished with a basil sprig.
- Serve with a chilled bottle of Sauvignon Blanc and enjoy!
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Fluke season opens on Long Island in May with the peak of the season occurring in the beginning of July. Over the last few weeks Brad (Suhru's assistant winemaker and my husband) and I have spent quite a bit of time on the water fishing from kayaks, boats, and the beach which means we have lots of fluke to go around. There is no shortage of excellent ways to cook this delicious local fish, however one of our summer favorites is blackened fish tacos!
A few years ago while looking for spice rub recipes I stumbled across a recipe on EverydayMadeFresh.com that became the inspiration for the recipe below. When it comes to freshly caught fish I like clean, simple flavors that highlight the natural flavors of the fluke which is why I tend to keep the toppings pretty simple and scarce. If you are looking for additional flavors, shredded carrots and chopped green onions both make excellent additions to the cabbage slaw.
Blackened Fish Tacos
- 1 ½ lbs fluke/flounder fillets
- 1 ½ tsp smoked paprika
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp onion powder
- ½ tsp cumin
- ½ tsp brown sugar
- ¼ tsp cayenne pepper
- 2 TBSP vegetable oil
- 12 tortillas
- ½ small red cabbage, thinly sliced
- ½ cup cilantro, chopped
- 3 limes, juiced
- 2 avocados, sliced (optional)
- 1 bottle of Suhru Dry Riesling
- In a small bowl combine the blackening seasoning: paprika, salt, pepper, garlic powder, oregano, onion powder, cumin, brown sugar, and cayenne.
- Place oil in a large skillet over medium high heat. While the oil is warming, pat the fillets dry and cover on both sides with blackening seasoning. Once oil is hot, cook fish, approximately 5 minutes on each side.
- While the fish is cooking, thinly sliced red cabbage and rough chop cilantro. Place chopped vegetables into a bowl. Squeeze lime juice over cilantro, red cabbage mixture and season with sea salt. Mix well.
- Slice avocados and warm tortillas.
- Assemble tacos by placing a fillet in a warmed tortilla and topping with cabbage slaw and avocados. Serve with a chilled bottle of Dry Riesling and enjoy!
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Nothing says summer like shrimp on the BBQ! Pair it with a nice, chilled bottle of Pinot Grigio and you have quite the quintessential summer evening!
I stumbled across this Delish.com recipe for Grilled Shrimp Foil Packets a few weeks ago and it has quickly become a staple in our household and one that is sure to make a splash this summer at a BBQ because it has all the wow factor with very little work! This delicious dinner is fast and easy for a mid-week meal and with no mess and quick and simple cleanup, it is quickly becoming one of my favorites!
I have long been a fan of the Cajun/Louisiana Crawfish Boil, and while not quite the same, this 30 minute recipe is a close second! But don't take my word for it, try it with a bottle of Pinot Grigio and prepare for an all around excellent evening!
The original recipe can be found on Delish.com. I have included my revised recipe, with a few tricks, tips, and improvements below.
Grilled Shrimp Foils
- 1 1/2 lb. large shrimp, peeled and deveined
- 8 cloves garlic, pressed
- 2 smoked andouille sausages, thinly sliced
- 4 ears corn, each cut into 4 pieces
- 1 lb. red bliss potatoes, chopped into 1-in pieces
- 4 tbsp. extra-virgin olive oil
- 4 tbsp. Old Bay seasoning
- Kosher salt
- Freshly ground black pepper
- 3 lemons, sliced into quarter wedges
- 4 tbsp. butter
- 2 tbsp. freshly chopped parsley
- Old Bay Hot Sauce (optional)
- Preheat grill over high heat, or preheat oven to 425°.
- While the grill/oven is heating up tear 4 sheets of aluminum foil (approximately 14 inches long each).
- Divide cut potatoes, quartered corn, sliced sausages and rinsed shrimp evenly between the 4 foil sheets.
- Onto each of the 4 potato, corn, sausage, shrimp combos, drizzle 1 tbsp of oil, 1 tbsp Old Bay Seasoning, 2 pressed garlic cloves, and season with salt and pepper. Toss gently to combine until all contents are coated evenly with seasoning.
- Top each mixture with a squeeze of 1 quarter lemon and 1 tbsp butter.
- Fold aluminum foil into a long boat, crimping all seams closed.
- Place each boat on the grill and cook until just cooked through, about 15 to 20 minutes.
- Open all foil boats and tip contents into a large bowl. Top with chopped parsley. Serve with remaining lemon wedges, Old Bay Hot Sauce (optional for extra spice), and a chilled bottle of Suhru Pinot Grigio!
Learn More About our Pinot Grigio!
One of the (many) great things about living on the East End of Long Island is the incredible access to fresh, local produce throughout the Spring, Summer, and early Fall months! I have been patiently awaiting the arrival of local asparagus and now that Wickhams Farm Stand (across the street from the Suhru Tasting House) has asparagus on the stand nothing will stop me from eating it at least once a day!
Given my love for asparagus you can only imagine my delight upon stumbling across Lauren Lombardi's Farmers market pasta salad with Catapano goat cheese (another favorite!) recently featured in the May edition of Northforker!
Lauren's original recipe can be found on Northforker.com, however I have included her recipe with a few additions of my own below. I'll be serving this at all my upcoming outdoor and warm weather events, I hope you enjoy it!
Goat Cheese Asparagus Pasta Salad
- 1 box Sfoglini brand trumpet pasta (or a short, curly pasta of your choice)
- 2 bunches asparagus, ends trimmed
- 1 bunch baby spinach, washed and dried
- 1 can Roman Beans
- 1/2 cup extra virgin olive oil, plus more for sautéing
- 1 shallot, minced
- 1/4 cup chives, finely chopped
- 1 tsp. Dijon mustard
- 1 tbsp Champagne vinegar
- 1 lemon, zested and juiced
- 4 oz. container Catapano herb goat cheese
- 1/3 cup pine nuts, toasted
- 1 cup beets, roasted and sliced (optional)
- 1 bottle Suhru Sauvignon Blanc
- Add pasta to a large pot of boiling salted water and cook until al dente. Drain in a colander, rinse with cold water and set aside to cool.
- Meanwhile, snap/trim the ends off the asparagus and slice asparagus on the bias into 1/2-inch pieces. Heat a sauté pan with olive oil. Place the asparagus in the pan and season with kosher salt and pepper. Sauté on medium-high heat for about 5 minutes. Remove and let cool.
- In a small bowl, combine shallot, mustard, Champagne vinaigrette and lemon juice. Whisk in olive oil and season with salt and pepper. Add chives.
- In a small sauté pan toast pine nuts, stirring constantly until browned and fragrant but not burnt.
- Add pasta, asparagus (while still slightly warm) and beans to a large bowl. Add the goat cheese and toss until well combined. Add spinach and season salad with salt and pepper, to your taste, and toss again.
- Top with toasted pine nuts, lemon zest and additional chives.
- Serve with a chilled bottle of Sauvignon Blanc and enjoy!
Learn More About our Sauvignon Blanc
It's a beautiful day for a smoked chicken and a glass of red! With the weather warming up, we are so excited to be able to pull out the smoker from the garage and smoke a dry rubbed chicken on the grill!
We do a lot of grilling in the warmer months and in the last few years have done a lot of our outdoor cooking on our smoker. Smokers are a great way to infuse extra flavor into grilled dishes and allow for more precision when cooking your meats. Last Thanksgiving we experimented with cooking a turkey on the smoker which kickstarted a quest to perfect the perfect smoked poultry (and started a new Thanksgiving tradition)!
A favorite has been smoked chicken. We use a classic dry rub and throughout the cooking process spritz it with apple cider vinegar. A smoker allows for quite a bit of experimentation so play around with the flavors, wood flavors, and cooking times till you find the one you like best, not a bad project for the warmer days ahead!
Pair this meal with a bottle of Cabernet Franc, some grilled veggies, and a little alfresco dining and you have quite the evening ahead of you!
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Is there anything more quintessentially beach town summer than Fish & Chips ? I think not. Pair it with a bottle of our crisp and refreshing Pinot Grigio or crack open a Pinot Grigio can and you have the all the makings on a perfect backyard BBQ!
In the Hearn household Fish and Chips is taken very seriously. My father (our winemaker, Russell Hearn) is Australian and growing up whenever we would go to visit his family in Perth one of the first things we did after stepping off the plane was go get a Fish & Chips dinner. There is something about the savory, sweet flavor of the flaky fried fish paired with the salty chips all smothered in malt vinegar that will forever taste like home. Now as adult, pairing it all with a crisp bottle of Pinot Grigio just makes the flavors sing!
There are many rules of thought and suggested guidelines when it comes to food pairing. However one of my favorite wine and food pairing hacks that works especially well with Pinot Grigio is any meal that you would squeeze lemon over will pair beautifully with our Pinot Grigio because the bright acidity and hints of lemon in the wine will compliment the dish in the same way that a squeeze of lemon would, opening up the flavors and adding that little bit of contrast!
Over the last year, Brad & I have been busy testing and tasting every fish & chips recipe we can get our hands on to bring you the best one out there for at home cooking! (It's a hard job but someone has to do it) We finally found the one! I can't recommend enough The Spruce Eats British Fish and Chips recipe! However my suggestions to taking this meal to the next level:
- Cook the whole meal on the grill outside to keep your house from smelling like fried foods.
- Don't bother peeling the potatoes, the little bit of potato peel adds some nice texture and flavor to the chips.
- Be sure to pickup some malt vinegar and dowse the whole plate before digging in. Enjoy!
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One of my favorite things about the winter months is that when it is cold outside all I want to do is stay in and cook delicious meals! One of our latest activities was roast leg of lamb roulade over a bed of root vegetables.We paired it with a glass of Shiraz and enjoyed this delicious Sunday roast with family and friends!
Given our family's Australian heritage (winemaker Russell Hearn was born in and grew up in Australia) lamb and Shiraz are a regular occurrence on our dinner table. There is something about the soft, spicy hints of pepper and ripe red fruit notes that make Shiraz, Australian style Shiraz in particular, such a fantastic pairing with lamb.
When it comes to roasted meats we often find ourselves experimenting with new recipes, our latest roast was inspired by Hostess at Heart's Roasted Leg of Lamb Roulade recipe with the addition of garlic and rosemary (because in this house nothing is roasted without being slathered in garlic and rosemary). No meal is complete without a vegetable and one great trick I discovered years ago is to fill the bottom of your roasting pan with whatever vegetables you have on hand, I usually opt for potatoes, carrots, quartered onions, more garlic and either broccoli or Brussels sprouts. As the meat cooks the fat and the drippings will baste your vegetables, infusing them with a delicious roasted meat flavor. Plus this one pan method makes cleaning up a breeze. Happy roasting!
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With the cold weather upon us, I am shifting my cooking focus to heartier, slow-roasted meals and richer red wines like our Cabernet Franc that warm you up from the inside out!
A staple cold-weather meal in my house is Roasted Leg of Lamb paired with garlic mashed potatoes, and a nice glass of Cabernet Franc. It is savory, succulent and in my opinion best enjoyed by the fire! There are a wide range of recipe options to choose from when it comes to lamb. If I’m being honest this is a meal I tend to "refer" to a recipe for, more than follow one because when it comes to roasting meat, the more garlic and rosemary you add, the better it will taste! A great starting point for this meal is Epicurious, which has a nice Rosemary Garlic Leg of Lamb recipe that you can doctor as you see fit to best suit your pallet.
You have choices when it comes to the wine pairing but I love to pair Cabernet Francs with Lamb, especially when fresh herbs are incorporated into the recipe, because the wine plays on those savory herbal notes bringing out that same quality in the glass.
Our Cabernet Franc has bright red fruit notes that act as a nice balance to the richer deeper flavors of the meat; and the light smokiness and fine tannins of the wine make it an excellent compliment to roasted, or smoked meats, happy cooking!
Learn More about our Cabernet Franc
There are few things that say "Summer has Arrived on the North Fork" quite like Strawberry Season! All of the local farm stands have gorgeous pint containers of bright red berries filling their shelves and the U-Pick strawberry fields are open and ready for the picking!
Given the plethora of delicious, fresh, local strawberries on the North Fork at the moment it seemed only appropriate to feature Strawberries in our "Cooking with Suhru" post this week! And what better to pair with strawberries than rosé?!
When it comes to strawberry shortcake there are lots of different options, however I like to keep it simple as the strawberries are, and should be, the star of the show! Therefore I skip the fancy cake options and go for personal strawberry shortcake towers that are fit for a king. Pair with a glass or can of our Suhru Rosé and you will be dreaming of summer no matter the season!
The below recipe is adapted from the Strawberry Shortcake Puff's recipe from Taste of Home with a few small tweaks. We hope you enjoy!
Quick & Easy Strawberry Shortcake Towers
- 2 sheets frozen puff pastry, thawed
- 1 TBSP butter, melted
- 4 cups fresh strawberries, sliced
- 1/4 cup sugar
- 1 cups heavy whipping cream
- 1/2 tsp vanilla extract
- 1 TBSP powdered sugar
- 1 bottle Suhru Rosé
Preheat oven to 400 degrees Fahrenheit
On a lightly floured surface, spread out your puff pastry and lightly roll until just smooth. Cut your puff pastry into four equal squares. Repeat with second sheet on pastry.
Place your puff pastry on an ungreased baking sheet and brush the tops with melted butter. Bake until golden brown, approximately12 minutes. Remove to wire racks; cool completely.
Meanwhile, in a large bowl, toss sliced strawberries with 1/4 cup sugar. Let stand for 30 minutes, stirring occasionally.
In another bowl, beat cream until it begins to thicken. Add vanilla and powdered sugar and continue to beat until stiff peaks form.
To serve, place one puff pastry square in the middle of a plate. Top with a healthy serving of whipped cream and strawberries. Place second square on top and repeat. Do this for all pastry squares.
Serve with a chilled glass of Suhru Rosé and enjoy!
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One of the many wonderful things about the North Fork is our abundance of seafood! The East Ends proximity to the bays and ocean make it home to some wonderful fisherman and when you have freshly caught seafood there isn't a lot you need to dress it up!
All that being said, one of our favorite summer go-tos is Lemon Garlic Grilled Shrimp served on Grilled Sourdough. This dish is all about the shrimp and focuses on the rich, bright flavors! Quick and easy, the whole meal can be made on the grill in just minutes—which makes it the perfect summer meal for those days when you want every excuse to spend another minute outside.
Whether you are having friends over for dinner or just looking for a simple and quick meal to prepare at home, this dish is sure to please and is a great excuse to fire up the grill. Pair it with a bottle of Suhru Pinot Grigio and dinner is served!
I prefer to cook this dish in a cast iron skillet on the grill, but it can also be prepared on your stove top.The below recipe is adapted from the Lemon Garlic Butter Shrimp recipe from Cafe Delights with a few small tweaks. We hope you enjoy!
Lemon Garlic Shrimp on Grilled Sourdough
- 4 TBSP butter, divided
- 6 cloves garlic, minced
- 1 pounds shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper, to taste
- 2 lemons
- Sourdough baguette, sliced
- Fresh chopped parsley, to garnish
- 1 bottle Suhru Pinot Grigio
- While your BBQ is pre-heating, chop your garlic, slice one lemon in half, cut butter into two 2 TBSP pieces, and cut sourdough baguette into 1 1/2 inch thick slices.
- Melt 2 tablespoon butter in a cast iron skillet over medium-high heat on the BBQ. While the butter is melting, place sourdough slices directly on the grill to toast.
- Once the butter has melted, add the garlic and cook until fragrant (about 1 minute).
- Add shrimp and squeeze the juice of half a lemon over shrimp and sprinkle with salt and pepper. Cook 2 minutes on one side, stirring occasionally.
- Flip sourdough slices so grill marks appear on both sides.
- Flip the shrimp in the pan and cook 2 minutes on the other side until JUST beginning to turn pink.
- Add in the remaining butter and lemon juice. Cook, while stirring, until the butter melts and the shrimp have cooked through (do not over cook them).
- Remove from the heat. Taste test, and add more lemon juice, salt or pepper, if needed.
- Chop parsley and slice second lemon into wedges.
- Place grilled sourdough slices on plates and top with shrimp. Sprinkle with freshly chopped parsley and serve with a lemon wedge and a glass of Pinot Grigio. Cheers!