Ginstronomy: Pairing Perfection - Sides
We spent the last two weeks discussing some flavor filled appetizers and entrees that pair perfectly with a tall glass of our Ebra Gin. This week we will pass on a few side dishes that can be reliable, easy to prepare, go-tos the next time you are cooking for friends and family. Depending on the kind of meal and vibe you are going for, the following list includes sides ranging from healthy greens to mouthwatering and savory add-ons. Next week will be our fourth and final installment of Ginstronomy - Pairing Perfection, where we will help wrap up your evening by indulging in some sweet and satisfying dessert options.
Grilled Shrimp Salad with Raspberry Vinaigrette
Ingredients:
1 pound large shrimp, peeled
1 tablespoon canola oil
1/2 teaspoon lemon pepper seasoning
4 cups salad greens
1 avocado cut into small cubes
¼ cup thinly sliced red onions
2 mandarin oranges peeled into slices
½ cup fresh raspberries
¼ cup walnuts
1/2 cup raspberry vinaigrette dressing
Preparation:
Place shrimp in a medium bowl, toss with oil and sprinkle with seasoning.
Grill 3 to 4 minutes on each side or until the shrimp turns pink.
Add salad greens into a bowl and layer on onions, avocado, oranges, raspberries, walnuts and dressing.
Top salad with shrimp and serve.
Patatas Bravas
Ingredients:
Olive oil
1/2 small red onion, finely diced
2 cloves garlic, finely chopped
1 tablespoon smoked paprika
3/4 cup prepared mayonnaise
1 large plum tomato, halved, seeded and roasted until soft
Splash of aged vinegar
Salt and freshly ground black pepper
4 large Russet potatoes, parboiled, peeled and cut into 1-inch cubes
Flat-leaf parsley leaves
Preparation:
Preheat oven to 375 degrees.
Heat a tablespoon of oil in a small saute pan over medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Add paprika and cook for 30 seconds. Let cool slightly.
Combine the onion mixture, mayonnaise, tomato, paprika, and vinegar in a food processor and process until smooth, season with salt and pepper. Scrape the mixture into a bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Heat 2-inches pure olive oil or canola oil in a large high-sided, heavy-bottomed skillet.
Add the potatoes and season with salt and pepper. Cook until golden brown on all sides.
Remove the potatoes to a paper towel-lined plate for a moment to drain the excess oil.
Carefully remove the hot baking sheet from the oven, put the potatoes on the pan in an even layer and bake until crisp, about 10 minutes.
Remove the pan and season the potatoes with a bit more salt.
Transfer to a platter and drizzle with some of the salsa brava sauce and garnish with parsley leaves. Serve hot.
Gazpacho
Ingredients:
2 pounds tomatoes, quartered
2 Persian cucumbers, peeled and chopped
1/2 red bell pepper, chopped
1 clove garlic, roughly chopped
2 tablespoons red wine or sherry vinegar
1/2 cup water
1/3 cup extra-virgin olive oil, plus more for garnish
Kosher salt
1 fresh baguette
Preparation:
Combine tomatoes, cucumbers, pepper, garlic, vinegar, and water in the bowl of a food processor or blender. Blend until smooth, then add olive oil and blend to combine. Taste and season with salt and more vinegar if needed. Cover and refrigerate until chilled.
Cut fresh baguette into 1 inch slices
To serve, divide soup among bowls and top with a drizzle of olive oil. Accompany with table bread.