The Chronicle
Latest dispatches
55 results across all types
videoCooking with Chef Oscar: Pork Belly & Fennel Salad (30 secs)
Pork Belly, Spicy Fennel & Grapefruit Salad with Fennel Sauce & Marqués de Cáceres Verdejo Pairing Notes: Aromas of grapefruit in the Verdejo mirrors flavors of the fennel and grapefruit salad, while Verdejo’s brightness cleans your palate following a bite of the pork belly with crispy skin. Recipe: - Prick the skin of the pork belly, and leave it in the fridge for at least 3 hours. Then, pat dry, brush with vinegar, and place in a baking dish with aluminum foil. Coat the belly in kosher salt. Add 1 cup of water to the bottom of the baking dish. - Bake the pork belly at 350 degrees for 75 minutes. - For the sauce: Mix fennel, grapefruit juice, jalapeno, honey, and cider vinegar. Add the vegetable oil and emulsify. - For the salad: shave fennel and onions. Add salt, vinegar, and olive oil. - Slice the pork belly in 2 inch by 1 inch cubes. Top with the salad and spicy sauce.
videoCooking with Chef Oscar: Peruvian Seco
Peruvian Seco Con Frejoles & Salsa Criolla & Marqués de Cáceres Reserva The name of this dish a play on words. In Spanish, seco means dry, but there’s nothing dry about this dish. In Peru, cilantro is used ubiquitously! Pairing Notes: Reserva is a bold red wine with ripe dark berry fruits and a complex tannic structure stands up to the richness of the juicy braised meat, and creaminess of the white beans. Recipe: - Brown the short ribs, caramelizing all sides, and remove from the pot. - Add onion, garlic, cumin, and jalapeño to the pot. Once soft, add the cilantro. Puree this mixture with beef stock and beer. - Add the short ribs and puree into the pot, and cook for 1.5 hours at medium heat. - Cook the beans with a bay leaf on medium heat until soft to the touch. - For the Salsa Criolla: mix together sliced red onion, sliced jalapeño, red wine vinegar, olive oil, and mint. - Serve the short ribs over the white beans and top with salsa criolla.
videoCooking with Chef Oscar: Peruvian Seco (30 secs)
Peruvian Seco Con Frejoles & Salsa Criolla & Marqués de Cáceres Reserva The name of this dish a play on words. In Spanish, seco means dry, but there’s nothing dry about this dish. In Peru, cilantro is used ubiquitously! Pairing Notes: Reserva is a bold red wine with ripe dark berry fruits and a complex tannic structure stands up to the richness of the juicy braised meat, and creaminess of the white beans. Recipe: - Brown the short ribs, caramelizing all sides, and remove from the pot. - Add onion, garlic, cumin, and jalapeño to the pot. Once soft, add the cilantro. Puree this mixture with beef stock and beer. - Add the short ribs and puree into the pot, and cook for 1.5 hours at medium heat. - Cook the beans with a bay leaf on medium heat until soft to the touch. - For the Salsa Criolla: mix together sliced red onion, sliced jalapeño, red wine vinegar, olive oil, and mint. - Serve the short ribs over the white beans and top with salsa criolla.
videoCooking with Chef Oscar: Quinoa Salad
Quinoa Salad, Goosberries, Golden Beets & Aged Sherry Vinagrette & Marqués de Cáceres Rosé Pairing Notes: This Mediterranean-style quinoa salad is a perfect match for a luscious Tempranillo-based rosé with fruitiness from the gooseberry, brightness from the sherry vinegar, and nuttiness from the quinoa. Recipe: - Cook 1 golden beet in salted water for 35 minutes. Dice into ½ inch cubes. - Cook quinoa, following instructions on the package. - For the dressing, whisk together vineyard, oil, herbs, salt & pepper. - Mix 3 cups cooked quinoa, diced golden beets, and 10 sliced gooseberries in a large bowl. Add the dressing.
videoCooking with Chef Oscar: Quinoa Salad (30 secs)
Quinoa Salad, Goosberries, Golden Beets & Aged Sherry Vinagrette & Marqués de Cáceres Rosé Pairing Notes: This Mediterranean-style quinoa salad is a perfect match for a luscious Tempranillo-based rosé with fruitiness from the gooseberry, brightness from the sherry vinegar, and nuttiness from the quinoa. Recipe: - Cook 1 golden beet in salted water for 35 minutes. Dice into ½ inch cubes. - Cook quinoa, following instructions on the package. - For the dressing, whisk together vineyard, oil, herbs, salt & pepper. - Mix 3 cups cooked quinoa, diced golden beets, and 10 sliced gooseberries in a large bowl. Add the dressing.
videoCooking with Chef Oscar: Huevos Diablos (30 secs)
Marqués de Cáceres Cava & Huevos Diabos “This dish is perfect for hosting people because you can make it ahead. It’s a fun dish you can eat with your hands, a sort of tapas style.” – Chef Oscar The spiciness, creaminess and salinity of these Huevos Diablos, or deviled eggs, pair well with the palate-cleansing bubbles and toasty brioche notes of Marqués de Cáceres Cava. Want to try the pairing for yourself? You can in just a few easy steps: - Hard boil 4 eggs. Slice them in half, and remove the yolks. - In a food processor, combine 4 cooked egg yolks with ¼ cup mayonnaise and 2 tbsp Aji Amarillo Paste and 1 tsp of kosher salt. - Whip until smooth, and add to a piping pastry bag. - Fill the empty egg whites with the mixture. - Top with Nori sheets.
videoCooking with Chef Oscar: Huevos Diablos
Marqués de Cáceres Cava & Huevos Diabos “This dish is perfect for hosting people because you can make it ahead. It’s a fun dish you can eat with your hands, a sort of tapas style.” – Chef Oscar The spiciness, creaminess and salinity of these Huevos Diablos, or deviled eggs, pair well with the palate-cleansing bubbles and toasty brioche notes of Marqués de Cáceres Cava. Want to try the pairing for yourself? You can in just a few easy steps: - Hard boil 4 eggs. Slice them in half, and remove the yolks. - In a food processor, combine 4 cooked egg yolks with ¼ cup mayonnaise and 2 tbsp Aji Amarillo Paste and 1 tsp of kosher salt. - Whip until smooth, and add to a piping pastry bag. - Fill the empty egg whites with the mixture. - Top with Nori sheets.